Posted by Kroocrew on Tuesday, April 10, 2012,
In :
Laos
This recipe is the same or similar to Khao Pun Nam Phik but without the addition of coconut cream. It's very spicy and extremely popular, ubiquitous, through Laos with various interpretations by different minorities. It has incarnations in Thailand througout the various regions. Ingredients - 8 shallots
- 3 cloves large garlic or 10 cloves small
- 6 red Thai chillies
- 500 g (~1 lb) belly pork in a piece
- 1 kg (~21/4 lb) pork bones
- 1 kg of pig offal
- 3 litres (5 pints) water
- 10 thin slices galangal
- 6 kaffir li...
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Posted by Kroocrew on Sunday, April 8, 2012,
In :
Laos
The following recipe translated from Phia Sings recipe collection (First) ingredients - 1 small rice-bowl (1/4 pint) of padek-(add 1/2 pint of water and) boil the padek until it is clear when strained *
- 300 grams of pork, free of fat, minced, rolled into a big ball, poached in the padek liquid until cooked, and then taken out of the pot and finely pounded
- 400 grams of pa nang (a catfish) or pa ked (any fish with scales)
- 1 kilo of pork bones (to make pork broth)
- 10 thin slices of galingale
- 10 straight...
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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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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: - Add the rinsed onions and the remaining ingredients to a blender or food processor and pulse until well blended but still chunky.
- Adjust seasoning, chill for a...
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Posted by Kroocrew on Monday, June 6, 2011,
In :
Thailand
Ingredients: - Thai Eggplant 2 halved lengthwise
- Hardboiled egg 2 halved
- Shallot ¼ cup thinly sliced
- Dried shrimp 2 Tbsp finely pound
- Minced pork 200 g
- Water 120 ml (½ cup)
- Mint leaves 1 bunch
- Fish sauce 3 Tbsp
- Lime juice 2 Tbsp
- Palm Sugar 1 Tbsp
- Coriander root paste 1 tsp
- Thai chillies ½ tsp chopped finely
Method: - Grill eggplant and when evenly cooked through, allow to cool, remove the skin and cut into 10 cm (2 in) pieces.
- Heat water in a pot over low heat, add minced pork and stir until cooked throu...
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Posted by Kroocrew on Saturday, June 4, 2011,
In :
Timor Leste
"The most interesting part of Timorese food is the chillie paste (ai-manas) which varies from city to city and even house to house. Breakfast consists of either coffee or a tea with a Portuguese inspired break or pastry or in the countryside boiled sweet potatoes, taro root or cassava which is eaten with the chili sauce. Traditional foods that are not either Portuguese, Chinese or Indonesian are typically boiled and very bland serving as a vehicle for the chillie sauce."
Ingredients: Continue reading ...
Ingredients - 2 firm long beans, cut in 4 cm lengths.
- 2 cups of shrimp,
- 2 stalks lemongrass, bruised
- 2 turmeric leaves, shredded (not commonly seen beyond Malaysia. May be omitted)
- 600 ml coconut milk
- 200 ml "coconut extract" (extracted from the grated flesh without adding water. The best way to do this is by squeezing the grated coconut a little at a time, in a piece of fine muslin cloth. Equivalent to a first press class of produce)
- Salt and sugar to taste
- 1 slice of gelugor (may be substituted wit...
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Posted by Kroocrew on Thursday, June 2, 2011,
In :
Indonesia
Another of the nasi goreng recipes this one made with a typical Chinese flourish. Ingredients: - 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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Posted by Kroocrew on Thursday, June 2, 2011,
In :
Indonesia
 (This image is from us.detikfood.com) 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.
Ingredients: - 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
Method: - Heat oil and fry garlic until fragrant. Enter...
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Posted by Kroocrew on Thursday, June 2, 2011,
In :
Indonesia
All Rights Reserved © Used with kind permission of Husni Thamrin
 Ingredients: - 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
Method: - Cook the chicken by boiling in water. Set aside to cool. Retain the stock and the...
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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... Continue reading ...
Posted by Kroocrew on Wednesday, May 18, 2011,
In :
Shan
Ingredients: - 1 small catfish or eel, and extra fish heads, if possible
- 4 cups water
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 1 cup dried pe-ton or navy beans
- 2 tablespoons oil
- 1 large onion, sliced
- 1 1/2 tablespoon rice flour
- Large handful fresh mint leaves
- Tiniest pinch *sayka (?)
Method: - If catfish is used, grill it and flake the meat off. Cut eel in pieces. Boil eel and fish heads, if included, in 4 cups water with turmeric and salt.
- Wash beans and boil in fish broth till tender.
- Heat oil and fry slic...
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Posted by Kroocrew on Wednesday, May 18, 2011,
In :
Korea
Ingredients: - 100 g fresh seaweed.
- Cucumber cut 20 grams.
- Cut 10 g onion.
- Carrot, julienned 20 grams.
- Red chili, finely sliced five grams.
- Korean chili sauce, (Kochujiang), 1 ½ Tbsp.
- Rice vinegar 1 Tbsp
Dressing - Sugar 1 tbsp.
- Sesame oil 1 tbsp.
- 5 grams of roasted white sesame seeds.
- Chili powder 1 tablespoon details.
- Garlic, finely chopped 10 grams.
- 5 g onion.
Method: - Mix chili sauce, vinegar, sugar, sesame oil, sesame, pepper, garlic and onion together. Stand aside to allow the sugar to dissolve.
- Set wa...
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Posted by Kroocrew on Monday, May 9, 2011,
In :
Thailand
This is a very typical lunch dish. It's available in most on the street restaurants and a common and popular choice in guesthouses in Thailand. Once again freshness is the element that brings this dish to the highest enjoyment. Ingredients - vegetable oil, 2 tbsp
- pork fillet, 500 g
- garlic, ½ bulb or 1 bulb of Thai garlic
- coriander roots, 10
- light soy sauce, 1 tbsp
- oyster sauce, 1 tbsp
- fish sauce1 tbsp
- sugar
- white peppercorns, 2 tsp
For the dip: - garlic, 5 cloves
- green Thai chillies (prik kee noo), chopped...
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Posted by Kroocrew on Friday, May 6, 2011,
In :
Thailand
Saucy taste of SiamThailand 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... Continue reading ...
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: - Blend crushed ...
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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... Continue reading ...
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: - Soak dried mushrooms in boiling water for 10 mins.
- Cut off stems (freeze the stems for a mushroom floss); dice heads.
- In a small saucepan, combine dried and fresh mushrooms with a few tablespoons wa...
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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: - Wash, trim and drain kangkong.
- In a wok or skillet, heat a tablespoon sesame oil over medium-high heat.
- Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
- Stir-fry for a minute or so until the onion begins to turn translucent.
- Add the...
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Posted by Kroocrew on Saturday, April 30, 2011,
In :
Timor Leste
 All Rights Reserved © used with the kind permission of Sseme (Flickr ID) Budu is a specific Malay fermented fish sauce and its use has moved into many of the surrounding countries. This recipe approximates the flavour of Budu with the use of seaweed and various acidic ingredients. Ingredients - 500 grams fresh seaweed
- 10 *bilimbe (*Averrhoa bilimbi NOT carambola), quartered
- 5 Chinese onions, halved
- 100 milliliters tamarind extract
- 10 hot chilies, halved (modify number of chilies according to desire...
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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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Posted by Kroocrew on Saturday, April 23, 2011,
In :
Japan
Japanese Inari is a most convenient product for wrapping all kinds of foods and a good alternative to nori for variety. Generally this is done with various sushi components but this can be exclusively vegetarian by the use of vegetables and selected herbs. A really refreshing change whether or not you are vegetarian. The outline for this is to make a batch of sushi rice by steaming then part drying it after the addition of some mirin and rice vinegar mixed in with the cooked hot rice. Sesa... Continue reading ...
Posted by Kroocrew on Thursday, April 21, 2011,
In :
Singapore
 This dish is related to Tau Kwa Pau but "a distant relative".
Ingredients - Tofu pok (available in Asian grocers)
- Beansprouts
- Cucumber, cut into thin sticks, but not as thin as julienned.
- *Rojak sauce
- Toasted sesame seeds and granulated peanuts
- Fresh lime juice
*Rojak Sauce: commercial "Rojak Sambal" works very well Or Dilute some har gou (虾膏, thick black almost solid prawn paste) with warm water or stock and add some minced chilli or chilli powder till desired heat level reached. The har gou paste ... Continue reading ...
Ingredients: - Cucumber with skin, cut a large (70 g )
- Jicama, cut a large (100 g )
- Pineapple, cut into small pieces (250 g )
- Bean sprouts, cleaned and discard the roots. Log in instant hot water and drained(100 g (2 cups))
- Taukwa, 200 g (2 slices) (Dried fried beancurd), baked, cut in half and cut each of the cubes (
- Tempeh, 100 g (1 piece), (Indonesian whole fermented soybean cake), cut into small pieces and fry. Drain. )
Ingredients for peanut sauce - Peanuts, toasted and roughly chopped, 100 g (1 cu...
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Posted by Sunthawat Srikhamthae on Wednesday, April 20, 2011,
In :
Indonesia
 Delightfully served as a canapé on a slice of orange. This recipe is most enjoyed using a larger shrimp like "Tiger Prawns"
Ingredients: - 250 grams frozen or fresh shrimp (peeled)
- 1 spring onion (chopped into 1 cm pieces)
- 1 red chillie (seeded and chopped)
- 1 onion (chopped)
- 1 clove of garlic (crushed)
- 200 g pineapple (chopped into small blocks)
- 4 tablespoons sweet & sour sauce
- 4 tsp cooking oil
- ½ tsp white pepper
- 1 tsp sugar
- ½ tsp salt
- 50 ml water
- 1 tsp corn flour ( dissolved in a small amount of water)...
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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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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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Posted by Kroocrew on Tuesday, April 12, 2011,
In :
Shan
Ingredients: - 250 gm (~1/2 lb) of pork shoulder, diced. {Any cut will do though…}
- 1 large potato, boiled and diced
- 1 whole medium onion, sliced
- 1 large plum tomato
- 3 cloves of garlic, smashed
- 120 ml (½ cup) of vegetable oil
- ¾ tsp of salt
- A pinch of MSG (optional)
- 1 tsp of dried chillie (or 3-4 fresh Thai bird chili peppers)
Method: - In a wok or heavy frying pan, heat the oil over medium. When heated, add the crushed (not chopped) garlic, and fry for 20-30 seconds, or until starting to color.
- Add the ...
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Posted by Kroocrew on Tuesday, April 12, 2011,
In :
Shan
This is a couple of recipes for making soybean fermented products according to the Shan recipes. The translation- a translation from Lashio Lao Hsai Ying's Tai Book, is delightfully quaint and I don't presume that many would use the recipe for the purpose because of the language but still it is a record and authentic. I don't have the original Shan manuscript. (A) How to make Hto-Nau, Khae Tai Ner or Hto Nao OutIngredients: - Hto Nau seed (Sarn Hto Nao), 1 Pae
- Chillie powder, 2 Khan
- Salt (as require...
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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.
Ingredients: - 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.
Method: - Peel the garlic and then add all of the clove...
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Posted by Kroocrew on Saturday, April 9, 2011,
In :
Shan
This is a Shan nam phrik to accompany vegetable crudites. It's spicy and savoury once again using the Tai Lue ingredient thua nao. A substitute, Thai Brown Bean Sauce is included in the recipe.
Ingredients: - 2 tsp. Thai brown bean sauce (in lieu of thua nao)
- 1 cup cilantro, chopped
- 1 cup green onion, chopped
- 2 red Thai chillies, minced
- 1/2 tsp salt
Method: - Pound ingredients in mortar and pestle (or use a food processor with a little water) until a smooth paste has formed.
- Serve with raw vegetables fo...
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Posted by Kroocrew on Saturday, April 9, 2011,
In :
Shan
This Shan dish has a delightful sour edge with a sour flavourant, tamarind extract, used for the purpose. There are local variations on presentation from serving as individual compressed balls of the rice mix or as a single layer on a plate. Other local variations add fish meat, typically Inle Lake Carp, to the rice potato mix.
Ingredients: - Rice, 2 cups.
- Tamarind pulp, 2 Tbsp.
- Tomatoes chopped 1½ to 2 cups.
- Garlic chives, bunch
- Long beans or French beans
- Shrimp paste (any source of this is OK) ...
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Posted by Kroocrew on Thursday, April 7, 2011,
In :
Shan
 Served with a garnish of freshly toasted sesame seeds. Mustard Pickle is cured in many cuisines. Either in a vinegar style or a brine style curing. This method is a vinegar style where the alcohol produced by fermentation of a little rice is enough to add that keen sourness and cure the vegetable suitable as a pickle with crunch and flavour. Ingredients: - Mustard green, 2.5 kg (~6 lb)
- Kosher salt, ½ Tbsp
- Turmeric, fresh (powdered if not available), 1 knob fresh or 1 tsp powder
- Dried Chillies, grou...
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Posted by Kroocrew on Wednesday, April 6, 2011,
In :
Shan
Ingredients: - 1 block yellow tofu [10 x 10 x 7.5 cm (4x4x3 in.)]
- 12 garlic cloves
- 3 Tbsp chopped coriander leaves
- 2 Tbsp roasted sesame seeds
- 90 ml (6 Tbsp) oil
- 1 tsp or less chillie powder
- 1 Tbsp soy sauce
- 3 tablespoons vinegar
- 11/2 Tbsp roasted gram flour
- Salt to taste
Method: - Slice half the tofu into strips 7.5 x 1 x 2.5 cm(3 x 1/2 x 1in) thick. Cut rest 5 cm (2-in) squares, 1 (1/2 in) thick.
- Peel and chop garlic. Chop coriander finely. Pound roasted sesame seeds till powdered.
- Heat oil hot; fry the squ...
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Posted by Kroocrew on Wednesday, April 6, 2011,
In :
Shan
Ingredients: - 500 gm (~½ lb) of potatoes, peeled
- 15 Thai bird's eye chillies
- 5 cloves of garlic
- Salt
- MSG (optional)
- 60 ml (¼ cup) Vegetable oil
Method: - Boil the potatoes until just cooked through in salted water (~15 minutes in their skin). (You can also use leftover potatoes).
- In a mortar and pestle, pound the chillie and garlic until they are paste like. You can use a processor or blender if available knowing that the consistency may not be as uniform as the mortar and pestle.
- Peel and mash the po...
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Posted by Kroocrew on Tuesday, April 5, 2011,
In :
Hmong
 Traditional foods often accompanied by such fiery relishes. Ingredients: - 9 medium Thai chillies (or the "heat" equivalent amount of of any other chillie including strong jalapeños and the milder habaneros), finely sliced.
- 1/2 teaspoon salt.
- 1 ½ teaspoons fish sauce.
- 1/2 cup chopped scallion.
- 1/2 cup chopped cilantro.
- 1 cup quartered ripe cherry tomato.
- Lime juice.
Method: - Put the chillies, salt, fish sauce, scallion and cilantro into a processor. Homogenise well. Remove the mixture from the bowl a...
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Posted by Kroocrew on Sunday, April 3, 2011,
In :
Hmong
 This is a Laos sausage similar except for a variation in herbs. Here it has been cooked in a continuous coil and then cut.
Undoubtedly the best pork sausages are made with boar meat. In many countries because the boar is a protected species, farmed pork has replaced this and makes a fine substitute. If you have access to legal boar then substitute the boar meat for the pork.
Ingredients: - 2.25 kg (3½ lb) pork or (wild boar)
- 570 gm (1¼ lb) pork fat
- Juice of three limes
- 35 grams (about 2 tablespo...
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Posted by Kroocrew on Sunday, April 3, 2011,
In :
Hmong
Nam Priks like sambals are a multi purpose moist ingredient. Really packed with flavour and most times exceptionally spicy. These were all developed with the use of sticky rice in mind. A little adhering to a small ball of sticky-rice is convenient and brings out a new taste with each of the numerous nam priks. I daresay this was developed by a Hmong food preparer during a time in Thailand. Many Hmong were in Thailand for some period as refugees after the war in Laos, a discrete war and spin... Continue reading ...
Posted by Kroocrew on Sunday, April 3, 2011,
In :
Hmong
This stir fry noodle is often served at Hmong feasts and other gatherings. It can resemble the Chinese Yunnan dish "Ants on a Tree".
Ingredients: - ½ bag of glass noodles.
- 500 gm (~1 lb) ground pork
- 3 Tbsp of chilli & soya bean sauce
- 3 Tbsp of soy sauce paste or dark soy sauce
- 3 Tbsp oyster sauce
- 2 green onions minced or 1 Tbsp of onion powder
- 2 large garlic clove minced , or 1 Tbsp fried garlic.
- salt,
- 1 Tbsp of ground black pepper
- 1 batch of cilantro
- 1 canned large bamboo shoots, shredded
- 1 handfu...
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Posted by Kroocrew on Friday, April 1, 2011,
In :
Hmong
This dipping sauce is characteristic of many of the minority cuisine condiments with the intense spiciness leaning more towards the lao interpretation than the Vietnamese. It is a good sauce to accompany grilled meats, egg rolls, rice rolls and cabbage rolls.
Ingredients: - Birds Eye* chillies 10 (mixed red and green)
- Oil 1 tsp
- Salt.
- Fish sauce 1 Tbsp.
- Water 1½ Tbsp.
- Vinegar (~1/4 tsp).
Method: - Homogenise the chillies pestle and mortar or in a blender.
- Add the Fish sauce, Vinegar and optional MSG. M...
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Posted by Kroocrew on Friday, April 1, 2011,
In :
Thailand
 Homogenised Garlic, Sugar & Chillie in Vinegar for a huge batch. This transparent Thai chillie sauce is extremely popular with foreigners and it sort of becomes addictive, often appearing on the table at every meal and always with two bottles in reserve in the pantry! Every supermarket stores loads of this stuff on their shelves. In Thailand it is generally used as chicken dipping sauce and by one of the hamburger chains as their chillie sauce (Can't remember if it's MacD or Hungry Jack's??)
... Continue reading ...
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... Continue reading ...
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: - Combine all ingredients, except fresh coriander or chives.
- When mixed add the coriander...
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Posted by Kroocrew on Wednesday, March 30, 2011,
In :
Japan
Natto is a specific fermented soybean product. It is umami! A savoury product only recently tried by travellers to Japan. For many Japanese it is as common as Vegemite is for Australians and as familiar as Marmite is for Britons, New Zealanders and South Africans. It is an acquired taste for many and it is "a hate it or love it food". This recipe uses this food as an ingredient mixed with the freshness of scallion to produce a fried sandwich in Tofu. Ingredients: - Scallions (Green onions)
- Natto ...
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Posted by Kroocrew on Monday, March 28, 2011,
In :
Thailand
 Image © All Rights Reserved. Used with the kind permission of Mr Jake Slagle. This is a typical Lao/Thai salad with all the herbal input, the spice of chillie, the tang of lime juice and the nutty flavour of toasted sticky rice. For me this has the strongest Thai/Lao feel of any dish. The real individuality of this salad is its consistency. It has a "love it or hate it quality", a chewy firm gel like consistency of the softened pork skin and no other element of the pork. I have never read an... Continue reading ...
Posted by Kroocrew on Thursday, March 24, 2011,
In :
Laos
This recipe for duck laap is very basic and there are many different recipes for the same dish. The cooking of the duck meat in a small amount of water is a very quick way to cook the meat. It's time efficient and can easily be prepared over a low ember fire as is still the method in Laos. Duck Laap is probably the most favourite laap in both Laos and Thailand.
Ingredients: - 1/2 cup minced duck meat, and a little bit of skin as a source of fat and definite flavour.
- 1/4 cup water (for cooking d...
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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: - Using a mortar & pestle or processor, grind ginger, garlic, chi...
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Smoked ham is an ingredient rarely found in Asia beyond China and the Philippines. It appears in Malaysia and Singapore due to the European input of the Cristang cuisine and is enjoyed widely by many who venture into the Eurasian restaurants in Malacca and Singapore. It's a delicious dish and a great variation from the normal South East Asian cuisine. Ingredients: - 1½ kg (3 lb) Smoked ham hocks
- 5 Tbsp Kurma Powder
- 1-2 Tbsp, chillie powder (variable)
- 4 Tbsp water
- 3-4 Tbsp vegetable oil
- 1 can 400 ml...
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 As served at the famous Quentin's Restaurant (Eurasian) Singapore.
Ingredients - 680 gm (1 1/2 lb) Whole prawns/shrimp) (medium to large-sized)
- 1/2 tsp Salt
- 2 tbsp Peanut oil
- 1 tsp Sugar
- 1/2 cup Thick coconut milk
- 1 tsp Turmeric powder
- 3-4 Hot green chilies (optional)
- 1 sprig Fresh basil leaves (for garnishing)
- 1 tbsp Ginger (julienne) (for garnishing)
Spice paste or Rempah - 10 Shallots
- 4-6 Thai bird's eye chillies
- 3-4 tsp (or more) Chili paste (adjust to taste)
- 1 tsp Belacan or any other shrimp p...
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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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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 ... Continue reading ...
Posted by Kroocrew on Thursday, March 17, 2011,
In :
Xinjiang
Ingredients: - 500gm (~ 1 lb) Lamb or mutton ribs.
- 2 Tbsp Xinjiang spices
- Tomato
- 2 tablespoons vegetable oil or peanut oil
- 2 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 3 tomatoes. chopped
- 1 teaspoon salt
- Nan bread (preferably Xinjiang neng)
- water, enough to cover the contents
Method: - In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until aromatic.
- Add the salt, and spices, and mix well.
- Add the water and bring to a boil. Cover and simmer on low h...
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Posted by Kroocrew on Tuesday, March 15, 2011,
In :
China
 There are many formulations of Chinese chillie sauces, some famous as regional specialties and many appear as commercial products in supermarkets. This particular recipe is very flavoursome and fairly safe compared to other homemade recipes which may not use vinegar in the recipe. There is some risk of botulism in those recipes but the use of vinegar reduces this effectively.
Ingredients: - Whole Dried Red Chillies, 10 pieces
- Hot Water , 240 ml (1 cup)
- Garlic , 1 Tbsp, finely chopped
- Sugar, 2 t...
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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: - 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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Posted by Kroocrew on Sunday, March 13, 2011,
This is another local Isaan (NE Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however you can also form the meat into patties the size of small hamburgers. Ingredients: The Sausage: - 450 gm (1 lb) minced pork
- ¼ cup minced garlic
- ½ cup steamed sticky rice
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp MSG (optional)
- ¼ cup lime juice
- 2 Tbsp fish sauce
The accompaniments: - ¼ cup freshly roasted peanuts
- ¼ cup ginger, sliced very thinly
- ¼ cup shal...
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Posted by Kroocrew on Sunday, March 13, 2011,
In :
Thailand
Ingredients - 6 slices of bread
- 1 egg yolk
- 3 Tbsp fresh grated ginger,
- 3 Tbsp chopped garlic
- 3 Tbsp prik phom (ground red chillies)
- 3 Tbsp crushed toasted peanuts
- 3 Tbsp khao koor (ground toasted rice)
- 2 med. duck eggs
- ½ cup cooked crab meat,
- ½ cup minced pork, cook completely in a wok or open pan
- ½ cup minced mushrooms (dried shitake or wood ear mushrooms work well).
- 3-4 dozen prik chi fa chillies
- 2 Tbsp powdered peanuts
- 1 Tbsp khao koor (roasted sticky-rice powder)
- 1 Tbsp prik phom
- 1 cup flour
- 1...
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Posted by Kroocrew on Friday, March 11, 2011,
In :
Taiwan
There are a number of varieties of this Chinese origin fruit. Kumquats are a small fruit of the citrus family and all tend to be quite sour to bitter in taste. Many people simply grow the kumquat for its striking orange fruit and dark green foliage. It can be bonsai or pot grown and in Vietnam is generally displayed at Lunar New year for good luck and abundance. In Taiwan a sauce is made from the fruit and is best served with fatty meats: duck, goose, pork, lamb or mutton but will also go w... Continue reading ...
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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Chillie Con Carne is seen as a Eurasian Cristang dish in KL. It is gaining popularity for a couple of recent developments: Fast food on a hamburger similar to a "Sloppy Joe"; and this is being sold by a popular and well known Cristang restaurant there. I don't know if their recipe was originally developed by the Portuguese Melakan or if it's an imported and recent dish from the US? Chile Con Carne as its well known is an American creation with Spanish input but there maybe a similar recipe wi... Continue reading ...
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
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This dish is attributed to the cooks of Kelantan in Malaysia. The blue nuance is attributed to the Nyonya and their experimentation with most things culinary. Ingredients - 6 - 8 cups cooked rice . Cooked in the blue extract of the **Clitoria ternatea dried flowers. This produces the classic blue rice of this dish.
Kerabu : - 3 medium fish (traditionally mackerel), grilled and flaked
- 8 shallots
- 2.5 cm (1 in) ginger
- 250g (say 8 ¾ oz) grated coconut to make *kerisik. (toasted coconut)
- 1/4 teaspoon white...
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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 - Divide the duck into pieces.
- Sear the duck pieces in a pot, stirring occasionally until the meat is evenly coloured.
- Ad...
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Posted by Kroocrew on Monday, February 28, 2011,
In :
Laos
Ingredients: - 350 gm (~3/4 lb) cherry tomatoes
- 8 cloves garlic.
- 6 Thai chillies; stemmed
- 2 shallots; halved
- 1/2 red bell pepper; stemmed and seeded
- 1/4 cup chopped cilantro
- 2 tablespoons fish sauce
- 1/4 teaspoon kosher salt or crushed sea-salt
Method: - The smokey aspect of this dip is part of it's signature. This is most easily done in a coal bed or on a charcoal BBQ over a charcoal fire, place a vegetable grate over the grill top.
- Put the tomatoes, garlic, chillies, shallots and red bell pepper on a gridd...
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Posted by Luiz Hara on Monday, February 21, 2011,
In :
Japan
 Nabe or Nabemono is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes. Other dishes within the class are:
Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together ,thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.
Chankonabe (ちゃんこ鍋): was originally served only to Sumo wres...
Posted by Kroocrew on Sunday, February 20, 2011,
In :
Thailand
Ingredients: - 1 sea perch weighing 450 to 550 gram (1 to ~1 ¼ lbs)
- 15 cloves garlic, chopped
- 4 tablespoons chopped spring onion
- 5 "prik ki nu" chillies (The number of chillies may be altered according to personal preference. Thai people may use 15 of these)
- 2 teaspoons finely chopped cilantro root
- 2 tablespoons nam pla (fish sauce)
- 1 length of Lemon Grass
- 2 tablespoons lime juice
- 1 cup chicken stock
Method: - Scale, clean and wash the fish.
- Lightly salt the inside cavity of the fish.
- Bruise the lemon gra...
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Posted by Kroocrew on Sunday, February 20, 2011,
In :
China
Ingredients: - 18 cm (~7") piece smoked Chinese bacon (about 115 gm (1⁄4 lb.)), rind removed and discarded
- 2 tbsp. peanut oil
- 340 gm (3⁄4 lb.) smoked tofu, cut into 2.5 cm (1 in) squares about 8 mm (~1⁄3 in) thick
- 10 dried chiles, such as árbol, stemmed and seeded, cut into 1 cm (~1⁄2 in) pieces
- 10 Chinese garlic chives or scallions, green parts only, cut into 2.5 cm (1 in) pieces
- Light Soy sauce
Method: - Put the bacon into a steamer basket set over a pot of simmering water. Cover and stea...
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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: - Place the pork belly into a pan of boiling water and simmer until pa...
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Posted by Kroocrew on Sunday, February 13, 2011,
In :
Thailand
Ingredients: - 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
Method: - In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander and lime juice. Mix well.
- Mold the mixture into evenly shaped balls by hand .
- Heat oil in a large frying pan over medium heat. Pan fry the chicke...
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Posted by Kroocrew on Thursday, February 10, 2011,
In :
India
 Kashmiri Chutney is very like the pastes of SE Asia (Lao, Cambdia and
Thailand) in consistency and as a moist condiment to use for just about
anything. It's flavoursome and hot (spicy)
Ingredients: - 160 ml (2/3 cup), Sugar
- 230 gm (1/2 lb), Ginger
- Salt to taste
- 230 gm (1/2 lb), Carrots, peeled
- 470 ml (1 pint), Malt vinegar
- 1/2 tsp, Black mustard seed
- 230 gm (1/2 lb), Garlic
- 20,Thai chillies (phrik chi fah), stems removed.
Method: - Homogenise the ginger, carrots, garlic and chillies into a pas...
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Posted by Kroocrew on Thursday, February 10, 2011,
In :
Thailand
 This may well be a Lao recipe.
Ingredients: - 500 gm (~1 lb) Fish fillets or fish pieces
- 2 large Dried chillies
- 5 Cloves garlic
- 3 Keiffir Lime leaves
- 2.5 cm (1 in) Sliced galangal
- 2 Stalks lemon grass, finely sliced
- 240 ml (1 cup) Thick coconut milk
- 720 ml (3 cup) Thin coconut milk
- 1 Tbsp Fish sauce
- 2 Tbsp Chopped roasted peanuts
- Fresh Thai basil sprigs (garnish)
- 5 or 6 small Dried chillies (garnish)
- Oil (for frying dried chillies)
Method: - Cut the fillets into serve sized pieces if required. Remove ...
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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: - In a bowl mix the egg, pork, green onion, crushed ginger, crushed garlic, sugar, soy sauce and pepper until well mixed.
- Remove crusts from the bread if preferred.
- Spread an amount of the paste onto each bread slice. It's best to...
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Posted by Kroocrew on Saturday, February 5, 2011,
In :
Thailand
Ahjaad is commonly served as a side salad with satays in Thailand. It is just as enjoyed with various curries such as panaeng curries. A simple preparation with a fresh flavour. Often the pieces are skewered by the end of the satay stick and relished. The origin of this dish is Indonesia. Ingredients: - 1 cup sliced small cucumbers,
- 4 tablespoons water
- 2 tablespoons white sugar
- 3/4 teaspoon salt
- 1/3 cup sliced shallots
- 1 teaspoon sliced medium Thai chillies
- 1 tablespoon vinegar
Method: - Dissolve the ...
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Posted by Kroocrew on Thursday, February 3, 2011,
In :
Thailand
Ingredients: - 500 gm (~1lb) beef steak, thick cut.
- 80 ml (1/3 cup) fish sauce - nam pla
- 80 ml (1/3 cup) lime juice
- 2-3 tablespoons chopped shallots
- 2-3 tablespoons chopped coriander, including the roots
- 2-3 tablespoons chopped mint leaves
- 2 tablespoons ground, roasted sticky rice powder
- 1 tablespoon freshly roasted sesame seeds
- 1-3 teaspoons freshly ground dried red chillies.
Marinade - 1 Tbsp fish sauce - nam pla
- 4 tsp tamarind "juice"
- 1 Tbsp lime juice
- 1 Tbsp chopped Thai chillies
Method: - Mix the ...
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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: - 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.
- Peel the potatoes. Cut into 2.5 cm (1-in) ...
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Posted by Kroocrew on Sunday, January 23, 2011,
In :
Vietnam
This condiment is used extensively for grills and barbecues in Cambodia. It's origins are Southern Vietnamese where it's called Muối Tiêu Chanh Dipping mixtures of Fish sauce aren't the only kinds of these dips. This mixture is used extensively in Cambodia and in Vietnam. It's a refreshing dip and could easily be used as a substitute for Fish sauce dip for vegetarians and vegans. Ingredients: - Crystalline sea salt
- Black or White pepper
- Lime wedges
- Thinly sliced Thai chillies
Method: - Into a small d...
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Posted by Kroocrew on Saturday, January 15, 2011,
In :
China
Ingredients: - 2 pig’s trotters
- 1 bottle of sweetened vinegar (Chinese commodity)
- 5-6 tablespoon of light sesame oil
- 1 large handful of black fungus soaked
- 3 tablespoon of brown sugar
- 6-8 dried chillies
- salt to taste
- 1 large piece of ginger, break into smaller pieces, skinned and bruised
Method : - Clean pig’s trotter well, removing hairs and any discolouration, quick boil in water to rid of extraneous fat and blood.
- Heat a thick pot with sesame oil and fry ginger pieces and dried chillies
- Add pig...
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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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Posted by Kroocrew on Saturday, January 8, 2011,
In :
China
Ingredients: - 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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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 - Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, ...
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Posted by Kroocrew on Saturday, January 8, 2011,
In :
Myanmar
 Assortment of oils and mixes for various Burmese Dressings Ingredients: - 3 Tbsp . peanut oil,
- 3 Tbsp. fish sauce,
- 4 Tbsp. rice vinegar (or lime juice),
- 1 Tbsp. sugar,
- 1/2 tsp diced red chillies.
Method: - Mix together and serve in a small bowl
Maybe made and stored for no longer than 1 week refrigerated. Continue reading ...
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: Continue reading ...
Posted by Kroocrew on Tuesday, January 4, 2011,
In :
Macau
Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)
Ingredients: - 400 g (14 oz) 12 to 15 medium sized prawns
- 1 tbsp coarse salt (or sea salt)
- 200 g (7 oz) white fish fillet
- 300 g (10½ oz) 10 small fresh squid
- 1 tsp. tamarind pulp
- 2250 ml (9½ cups) of water
- 3 slices of dried tamarind or equivalent tamarind pulp
- 2 cloves of garlic
- 5 shallots or ½ onion peeled and chopped roughly
- 3 stalks lemon grass (bruised)
- 2 fresh red chillies (halved leng...
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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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Posted by Kroocrew on Monday, January 3, 2011,
In :
Thailand
Ingredients: - 150g long fresh red Thai chillies.
- 150g red capsicum, cored and cut roughly.
- 1kg jam sugar (this contains pectin, a gelling agent) this may be replaced with plain sugar and pectin, individually.
- 600ml cider, palm sugar or rice-wine vinegar.
- 6 x 250ml re-sealable jars, with vinegar-proof lid, such as Kilner jar or re-usable pickle jar.
Method: - Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you...
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Posted by Kroocrew on Monday, January 3, 2011,
In :
Korea
Ingredients: - 1Tbsp of hot pepper paste (gochujang)
- 2 Tbsp of soy bean paste (doenjang)
- ½ Tbsp of sugar
- 1 clove of minced garlic
- 1 Tbsp of chopped green onion
- 1 Tbsp of sesame oil
- ½ Tbsp of toasted sesame seeds
Method: - Mix all the ingredients together. It is ready to use immediately.
Note: If this blend is too spicy (hot) then adding more soybean paste and less pepper paste is a standard option. There really isn't any rule on this. Continue reading ...
Posted by Kroocrew on Monday, January 3, 2011,
In :
Korea
Ingredients: - Red leaf lettuce
- Ssamjang or as an alternate Gochujang
- Peeled garlic
- 4 stalks green onions
- Rice
- Side dishes
Method: - Place the washed and separated lettuce leaves onto a plate.
- Peel garlic and bake or grill or use fresh if you dare.
- If you want, you can make a green onion "salad" slivering them thinly, then dressing them in a mix of soy sauce, rice vinegar, sesame oil, chillie powder and sesame seeds. Serve in a shallow bowl.
- To make a lettuce ssam, take a piece of lettuce and place a pi...
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Posted by Kroocrew on Sunday, January 2, 2011,
In :
Korea
This is a fermentation associated process. Chillies are added to various carbohydrate substrates, (Rice powder and barley sprout malt) and inoculated with a mould with the Meju powder. The fermentation is allowed to proceed for a month in the warm (sun). Presumably salt is added to inhibit rogue cultures of bacteria into the mix. Ingredients: - 7 1/2 cup Glutinous rice powder
- 5 1/2 cup Chili powder
- 5 1/2 cup Salt
- 4 cup Yeodkireum powder - (dried barley sprout malt)
- 2 cup Meju powder (soy bean wit...
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Posted by Kroocrew on Friday, December 31, 2010,
In :
Korea
 this is the most popular and ubiquitous street snack foods in Korea.
Ingredients: - 240 gm (8 oz) ddeokboki deok (tube shape rice cake)
- 1-2 sheets fish cake, cut into bite size
- ½ onion, roughly chopped
- ¼ cabbage, roughly chopped
- ¼ carrot - sliced, 1 green onion - chopped
- 2 tbsp kochujang (Korean chili paste)
- 1 tbsp kochugaru (Korean chili powder)
- 1 teaspoon minced garlic, 2 tsp sugar
- 1 tsp soy sauce, pepper, sesame seeds
Method: - Put rice cake in a pot, add water to cover, cook until soft.
- Add Koc...
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Posted by Kroocrew on Tuesday, December 28, 2010,
In :
Thailand
Ingredients - 450 grams (1 lb) fresh green mussels, cleaned well
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
- 1/2 cup sweet Thai basil leaves
- 2 tablespoons red roasted chilli paste, (Nam Phrik Pao) commercially available and recipe on site
- 4 fresh chillies, cut into long strips
- 2 teaspoons garlic, finely chopped
- 1 tablespoon fish sauce
Method: - Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.
- Heat oil in a wok over medium-high heat. Add garlic in...
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Posted by Kroocrew on Monday, December 27, 2010,
In :
Vietnam
This is a great snack, or as part of a meal. Ingredients:
- 4 fresh corn cobs, clean, and separate the corn kernels. Frozen or canned may substitute.
- ~1/2 cup custard powder (Common custard powder as available in supermarkets)
- ~ ½ cup corn flour
- Salt + pepper + chilli powder
- Oil to deep fry
- 50g butter
- spring onion, green part only, chopped (optional)
Method:
- Boil the fresh corn kernels in salted water for around 4 minutes. Drain and cool. Canned don't need to boil. Check the frozen kernels pac...
Continue reading ...
Posted by Kroocrew on Sunday, December 26, 2010,
In :
Korea
A Korean sauce for raw fish Ingredients: - 60 ml (1/4 cup) soybean paste,
- 1 Tbsp Kochujang (Korean hot pepper paste),
- 1 tsp of honey (or sugar),
- 1-2 tsp rice wine vinegar,
- 2+ cloves of minced garlic,
- 2 stalks of chopped green onions,
- 1 Tbsp of sesame oil,
Method: - Mix all the ingredients together in a bowl.
- Dip the small pieces of fish fillet into the sauce and eat.
You need very fresh filleted fish for this dish. The fish can be any edible fish or shellfish. *tip: If you want some vegetables to wrap the f... Continue reading ...
Deep fried pastry cups called Pie tee in Malaysia and Krathong Tong in Thailand are essentially the same thing. There are many different fillings and they're different for both countries. The cups maybe made as described in Kueh Pie Tee, they are often available in Asian delicatessans pre-made. This filling is what I would term a universal savoury filling. It can be enhanced by any number of ingredients and that is up to the cooks pleasure. The ingredients here have been listed without amount... Continue reading ...
Posted by Kroocrew on Saturday, December 25, 2010,
In :
China
Ingredients: - 10 pig tails, rinsed.
- 1 onion, coarsely chopped
- 1 teaspoon chillie powder, or to taste
- salt
- 1 tsp "Five Spice"
- 1 quartered onion,
- 2 stalks cut celery
- Cumin seeds or powder,
- Chillie powder,
- 2 Tbsp Shao Xing Wine
- 2 tsp garlic paste
- 2 tsp ginger paste
- Oil
Method: - Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. (This step removes a lot of the extraneous fat and blood and produces a clearer stock and cl...
Continue reading ...
Posted by Kroocrew on Saturday, December 25, 2010,
In :
India
Ingredients : For the Filling : - Onions, finely chopped
- 4 medium sized potatoes
- 3 tbsp of peas
- 6 beans
- 1 carrot
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp red chillie powder
- 1 Lemon
- 1 sprig Cilantro, chopped
- salt to taste
- oil
Grind into a Paste : - 2 garlic cloves
- 1 cm (½ in) ginger
- 2 green chillies
For the dough: - Use commercial frozen or homemade puff pastry.
Method : To Prepare the Filling - Cook the potatoes, peas, beans & carrot and mash the potatoes coarsely.
- Heat oil in a pan and put cumin seeds ...
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Posted by Kroocrew on Saturday, December 25, 2010,
In :
India
Ingredients: - 1 cup besan (chickpea flour)
- 1 ½ tsp plain flour (atta or maida)
- 2 ½ cup buttermilk (mixture of yoghurt and water mixed to a medium consistency)
- ½ tsp turmeric powder
- salt to taste
Filling - ½ cup grated coconut (fresh or frozen)
- ½ cup finely chopped fresh cilantro/coriander
- 1 Tbsp minced ginger
- 2 hot green chillies, minced
- 6-7 garlic cloves minced finely
- salt
Tempering - 1-2 Tbsp oil
- 2 tsp mustard seeds
- pinch of asafoetida
- 6 Curry leaves
Method: - In a bowl, combine all the ingredients for t...
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Posted by Kroocrew on Saturday, December 25, 2010,
In :
India
Ingredients - 1 cup Maida (refined wheat flour. Subst cake flour)
- 1 cup Atta (whole meal wheat flour)
- 1 tbsps 0il
- salt to taste
- water
- Onion 1 cup roughly chopped
- Poha 1 cup (cooked beaten dry rice flakes)
- Chillies 3 green (finely chopped)
- Salt
- Turmeric powder ½ tsp
- Chilli powder ½ tsp
- Chat masala ½ tsp
- Cumin powder ½ tsp
- Cilantro/Coriander leaves finely chopped
- oil for frying
Method: - Mix the flours together and rub in the oil and mix well with salt and add enough water to knead it into a soft d...
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Posted by Kroocrew on Thursday, December 23, 2010,
In :
Macau
Ingredients: - 1 bunch *choy sum, washed and trimmed of external leaves
- 120 ml (½ cup) dried shitake Mushrooms, sliced
- 120 ml (½ cup) red bell pepper, julienned
- 4 Tbsp shallots, peeled and chopped
- 2 Tbsp hot chillie and garlic sauce (eg: Sriracha brand)
- 2 cloves garlic, peeled and chopped
- 120 ml (½ cup) water chestnuts drained
- 150 ml (~5 fl oz) vegetable boullion or soup.
- 2 Tbsp light soy sauce
Method: - In a wok or wide frying pan over medium heat add broth, Mushrooms, red bell pepper and shallots; sti...
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Posted by Kroocrew on Tuesday, December 21, 2010,
In :
Thailand
Kao Man Kai or Chicken on Rice is a very popular street stall food throughout Thailand. It is served with a bowl of clear chicken soup from the stock made from the boiled chicken cooked with squash. A small dish of the yellow bean sauce is always served with this dish. You can either dip the chicken into the sauce or just pour the sauce over the top of the sliced chicken.
Ingredients: - 1 tablespoon yellow bean sauce
- 1 Tablespoon rice wine vinegar
- 1-2 Thai chillie, sliced
- 1 teaspoon sugar ...
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Posted by Kroocrew on Monday, December 20, 2010,
In :
Thailand
Ingredients: - 2 kg (~4 lbs) large shrimp
Marinade: - 120 ml (1/2 cup) fresh lime juice (about two limes)
- zest from one or two limes
- 480 ml (2 cups) orange juice
- 2 Tbsps fish sauce
- 2 Tbsp soy sauce
- 1Tbsp sugar
- 1 Tbsp lemon grass paste
- 1 tsp dark sesame oil
- 1 tsp crushed chillie
- 2.5 cm (1 in) ginger, chopped
- 1/2 tsp chillie powder
- 1 bunch green onions sliced
- 1 bunch fresh cilantro/coriander, chopped reserve half for garnish
Method: - Peel leaving tails attached and devein the shrimp.
- Whisk together all marinade ...
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http://lilyng2000.blogspot.com/2010/01/puff-pastry-curry-puffs.html Ingredients: - Frozen Puff pastry or prepare your own ( 1,024 layers in the folded pastry)
Method: - You can use any filling you like for these or any that are outlined in this group onsite. Prepare this ready.
- Preheat the oven to 205ºC (400F).
- Roll out the dough on a lightly floured work surface to 5 mm (1/4 in) thickness. Using a serrated cookie cutter, cut out as many rounds as possible.
- Brush the round with egg glaze making sure ...
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Posted by Kroocrew on Monday, December 20, 2010,
In :
Singapore
 An area in a Chinatown in London with all the ingredients for Itek TimIt's a Peranakan soup dish that is quite well known in Singapore,. It's really a nice salty, sour, flavourful soup, and like most Chinese soups, it's not difficult to make at all. Note: If you don't have duck stock handy, just use one whole fresh duck and simmer it with the pork bones and sour plums to make the soup,
Ingredients: - Duck stock (or whole duck to make the stock) 2.5 litres (2 quarts)
- Shao Xing Wine
- Pork bones,
- So...
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Krill All Rights reserved © Used with the kind permission of Green wellies Type: Invertebrate Diet: Herbivore Average life span in the wild: 5 years or more Size: 6 cm (2.4 in) ... Continue reading ...
http://www.cookipedia.co.uk/wiki/index.php/Sardine_curry_puffsIngredients: For the curry paste - 1 fresh bay leaf (Salem Leaf)
- 2 whole clove buds
- ½ teaspoon cardamom seeds (green or black), removed from pods
- 1 tablespoon coriander seed
- 2 teaspoons white cumin seeds
- 1 teaspoon ground turmeric
- 4 small hot dried chillies
- 2 cloves of garlic, peeled and crushed
- 2 tablespoons malt vinegar
For the curry puffs - 3 tablespoons vegetable oil
- 1 small onion, peeled and chopped
- 1 can sardines in oil, drained
- Juice of 1 le...
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Many people search Google within the cooking realm for Chinese Soups, Serradura Pudding, Japanese korroke, Sizzle Plate how to and Malaysian Curry Puffs. It's interesting to note that three of these have Portuguese origins being, Serradura, Korroke and Curry Puffs. To make the Curry Puff searching a little more user friendly this has been grouped into the following headings: Continue reading ...
 Portuguese EmpanadaThere are a large number of recipes for Curry puffs published online. There is a lot of repetition with a little variation. The following fillings are all suitable for fried short pastry, puff pastry or spiraled pastry or baked pastry curry puffs.
http://www.nibbledish.com/people/sinarsuria/recipes/epok-epok-kentang-potatoes-curry-puffIngredients - 200g chicken fillet, diced
- 1 onion, diced
- 200g potatoes, diced
- 2 tbsp meat curry powder, mixed with enough water to form a paste
- 1 sta...
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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 hereMethod: 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 - Put the butter, plain flour, sugar, egg yolk and pinch of salt into the mixing bowl and mix to a crumble.
- Add in yoghurt and mix to a dough.
- Dough will be very soft so need to keep it refrigerated for at leas...
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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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Posted by Kroocrew on Wednesday, December 15, 2010,
In :
Japan
 (Great with a stereo viewer) Ingredients: - 300 gm (10½ oz) Chicken thigh or breast.
- 1Tbsp Sake
- 1 tsp Ginger juice
- 1½ Tbsp Soy Sauce
- 2 Tbsp Potato Starch
- 70 gm Onion
- 20 Gm Carrot
- 1 large Bell Pepper
- Cooking Oil
- 60 ml (4Tbsp) Water
- 4 x 4 cm (1½ x 1½ in) Kombu Kelp
- 60 ml (4 Tbsp) Vinegar
- 1½ Tbsp Sugar
- Pinch salt
- ½ Dried Chillie
- Toasted Sesame Seeds
Method: - Cut the kombo kelp into thins strips with kitchen scissors.
- Cut the Chillie into fine rings ( retain or discard the seeds according to heat preference)
- Add...
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Posted by Kroocrew on Tuesday, December 14, 2010,
In :
Hmong
Choose any firm oblong eggplants for this dish, green or purple. Ingredients: - 2 large Asian whole aubergines
- 10 bird's eye chillies.
- 3/4 teaspoon salt
- 1/4 cup chopped scallion, green part only
- 1/4 lightly packed cup chopped cilantro
Method: - Place the whole eggplant in a pot and cover with water. Bring to a boil over high heat. Boil for about 20 minutes, until soft.
- Remove from the water, cool and with your fingers remove the thin skin from the eggplants and discard. Remove the stem and cut each e...
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Posted by Kroocrew on Tuesday, December 14, 2010,
In :
Laos
This is a Hmong style Jiao or Nam Phrik
Ingredients: - 20 small bird's eye Thai chillies
- 1/2 teaspoon salt
- 1 ½ teaspoons fish sauce
- 1/2 cup chopped scallion, green part only
- 1/2 lightly packed cup chopped cilantro
- 1 cup quartered ripe cherry tomato
- Lime juice
Method: - Pound the chillies, salt, scallions and cilantro into a paste in a mortar.
- When well homogenised add the tomato and continue the pounding until incorporated.
- Add the lime juice and fish sauce and mix it well. Adjust the flavours with extra...
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Posted by Kroocrew on Tuesday, December 14, 2010,
In :
China
Ingredients: - 360 ml (1½ cups) oysters
- 3 scallions including the green leaves
- 4 eggs
- ½ teaspoon salt
- pepper
- 4 Tablespoons flour
- ½ teaspoon baking powder
- 60 ml (¼ cup) oyster liquid.
- 6 Tablespoons vinegar
- 1 or 2 teaspoons hot sauce
Method: - Shuck oysters reserving their liquid, and chop coarsely. Cut scallion stalks in 1 cm (½ in) sections.
- Beat eggs. Then stir in salt, pepper, oysters and scallions.
- Sift flour, together with baking powder. Blend to a paste with oyster liquid; then stir into e...
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Posted by Kroocrew on Tuesday, December 14, 2010,
In :
Cambodia
A ginger dipping sauce for grilled, fried fish or boiled meats.
Ingredients : - 60 ml (¼ Cup) fresh limejuice. (Approximate 2 lime)
- 60 ml (¼ Cup) hot water.
- 60 ml (¼ Cup) sugar.
- 60 ml (¼ Cup) fish sauce.
- 80 ml (1/3 Cup) fresh ginger. Grated.
- 2 Gloves fresh garlic. Minced.
- 3 hot chillies. Chopped. (optional)
Method: - Mix all ingredients together in a bowl.
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Posted by Kroocrew on Tuesday, December 14, 2010,
In :
Cambodia
Great as a dipping sauce for both vegetables and meats.
Ingredients: - 60 ml (¼ Cup) hot water.
- 1 Tbsp dark soy sauce.
- 1 ½ to 2 Tbsp sugar (personal pref).
- ½ tsp Sambal Olekek chillie paste. (optional)
- 1 Tbsp fresh lime juice.
- 60 ml (¼ Cup) roasted unsalted peanut. Crushed.
Method: - Mix hot water, soy sauce, lime juice, sugar and chillie paste together.
- Add the crushed peanuts before serving.
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Posted by Kroocrew on Monday, December 13, 2010,
In :
Laos
This Lao dish has been popularised by Thai cooks. It is a most commonly eaten dish in Isaan and follows a similar Vietnamese recipe. Ingredients: - charcoal and some wood chips or twigs
- 4 Asian eggplants
- 4 jalapeno or banana chillies
- 10-15 Thai chillies (bird's eye chillies), finely chopped
- Juice of 2 limes, (to taste)
- 2-3 Tbs. fish sauce, (to taste)
- 2-3 tsp. sugar, (to taste)
- 2 shallots, thinly sliced
- 1/4 lb. small fresh shrimp, shelled
- 1 hard-boiled egg, cut into small wedges (6-8 pieces)
- A small han...
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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: - In a dry pan, over low heat, roast each ingredient separately.
- Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but
- do not let them burn).
- Mix all the roasted ingredients, put into a grinder and grind to a fine pow...
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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: - Heat the oil in a pot and put chopped onion, garlic and stir until brown.
- Add tomato paste, turmeric, red...
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Posted by Kroocrew on Thursday, December 9, 2010,
In :
Macau
All Rights Reserved © Used with kind permission.
Ingredients: - 900g (2 lb) chicken pieces
- 1 tsp salt
- 1 tsp or 1 cube chicken stock bouillon
- pinch of pepper
- 50g (~½ cup) plain flour
- 1½ Tbsp turmeric
- 2 - 3 tsp paprika
- 2 - 3 Tbsp water
- 120 ml (½ cup) cooking oil
- 450 - 500g (~1 lb) potato
- 1 large onion, cut into chunks
- 125g (¼ lb) Chorizo, sliced
- 70g (2½ oz) pitted black olives
- 2 large tomatoes, about 350g (~12½ oz), cut into bite size
- 2 - 3 bay leaves
- 200ml (6 ¾ fl oz) or more fresh milk (can substitute...
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Posted by Kroocrew on Wednesday, December 8, 2010,
 Naga Viper The Naga Viper chili was created by crossing the three hottest chilies in the world (including the ghost chili) by chili farmer and pub owner Gerald Fowler. It measures at 1,359,000 units on the Scoville scale, which is used to measure chili hotness, making it 270 times hotter than the Bhut Jolokia (just for comparison, jalapeño peppers measure only 2,500 to 5,000 Scoville units). The New Top Chillies 1. – 1,349,000 SHU Naga Viper chilli 2. – 1,176,182 SHU Infinity Chilli 3. – ... Continue reading ...
Posted by Kroocrew on Wednesday, December 8, 2010,
In :
Vietnam
The ingredients in a Vietnamese sandwich vary most notably in their meat selections. Common varieties are: bánh mì gà: with chicken bánh mì trứng: with scrambled egg bánh mì bì: with shredded pork skin and roasted rice powderbánh mì thịt nướng: with grilled porkbánh mì xíu mại: with crushed pork meatballs.bánh mì chay:a vegetarian option, made with tofu or seitanThe classic version bánh mì thịt nguội, sometimes known as bánh mì đặc biệt , is made with variou... Continue reading ...
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: - Peel the beetroot wash and cut the beetroot into small cubes and set aside.
- 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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Posted by Kroocrew on Monday, December 6, 2010,
In :
Thailand
Ingredients: - 3 Large Eggs
- 75 gms ( 2½ oz) Pork Mince
- 2 Tablespoons Light Soy Sauce
- 1 Tablespoon Fish Sauce
- 1/2 Teaspoon Sugar
- 10 gms (1/3 oz) Coriander Leaves
- 10 gms (1/3 oz) Spring Onion (say 1 green onion)
- 2 Big Red Chillies
- 100 ml (½ cup) Oil
- 1/2 Teaspoon White Pepper
Method: - Chop the coriander, spring onion and chillies.
- Whip the eggs in a mixing bowl.
- Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
- Put oil into frying pan and preheat th...
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Posted by Kroocrew on Saturday, December 4, 2010,
In :
Thailand
Ingredients: - 220 gm (½ lb) finely minced pork.
- Red Curry Paste. 2 ½ Tbsp
- Kapi 2/3 Tbsp.
- Kaffir lime leaves, 4-5.
- Granulated sugar
- Fish sauce.
Method: - Finely slice the Lime Leaves and set aside.
- Stir-fry the meat on high heat with frequent mixing. Need to drive out moisture so as to obtain a roasted flavour rather than a steamed flavour.
- Add the chillie paste and Kapi.
- Stir continuously on the high heat.
- Add fish sauce and a half Tbsp of sugar. Mix and taste and adjust the Fish-sauce or Sugar as pr...
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Posted by Kroocrew on Wednesday, December 1, 2010,
In :
Srilanka
Ingredients - 960 ml (4 cups) of flour, you can easily use the bread flour, which is widely available at supermarkets. Sieve before use.
- 120 ml (1/2 cup) coconut shreds. (dessicated or fresh)
- 3 teaspoons salt
- 120 ml (1/2 cup) of warm water , (easiest to mix half and half hot and cold water).
- 1 medium finely sliced onion
- 4 green chillies finely sliced
- 2 Tablespoons of Butter
Method: - In a large bowl mix flour, coconut, salt, onions, butter, and chilies. Mix thoroughly until pieces of onion and green chil...
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Posted by Kroocrew on Tuesday, November 30, 2010,
In :
India
Ingredients: - Paneer (Indian curd cheese) – 450 gm (1 lb)
- Besan – 2 cups
- Cumin seeds – 1 tsp
- Red chillie powder – 1 tsp
- Turmeric powder – 1 tsp
- Green chutney – 1 cup
- Chaat masala– 1 tbsp
- Water (added to the dry constituents, slowly, to make the batter)
- Cooking oil
- Salt
Method: - Cut the paneer in 5 cm (2x2 in) square thin slices 0.5 cm (1/4 in).
- Prepare a batter by mixing flour, salt, red chili powder, turmeric and a pinch of baking soda in a bowl. Blend to create a thick batter.
- On the paneer...
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Posted by Kroocrew on Tuesday, November 30, 2010,
In :
India
Ingredients - 10 long, green or yellow chillies, slit and deseeded
- 1 cup chickpea flour
- water (dependent on final consistency of batter)
- 1/4 tsp baking soda
- 1/2 tsp salt
- Oil for frying
Method - Heat oil in a fryer or wok over high heat Temp 185oC (350F). In a large bowl, combine chickpea flour, bicarbonate of soda, salt and water to form a thick paste of pouring consistency.
- Dip each chillie in the batter. Coat well and carefully slide into the hot oil. Fry on high for 3-4 minutes, turning occasionally ...
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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: - Put all the ingredient...
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Posted by Kroocrew on Monday, November 29, 2010,
In :
Korea
Ingredients - 1.2 Kg (2 1/2 lbs) chicken cut into pieces or filleted and cut into chunks.
- 2 large potatoes, cut into large chunks
- 2 carrots, cut into 2 inch pieces
- 4 cloves garlic, crushed
- 60 ml (1/4 cup) water
- 120 ml (1/2 cup) soy sauce
- 2 Tablespoons white sugar.
- 3 Tablespoons Gochujiang Chillie paste or sauce. (amount is variable)
Method: - In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic.
- Pour in water and soy sauce, and stir in sugar and hot pepper paste. ...
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Posted by Kroocrew on Monday, November 29, 2010,
In :
Cambodia
This dip or sauce with very minor variation, is seen extensively throughout Vietnam, Laos, Thailand and Cambodia. It is generally attributed to Vietnam without malice or contest. The naming of the product has been changed for the various countries. Ingredients: - 80 ml (1/3 cup) hot water
- 80 ml (1/3 cup) sugar (Palm sugar may be used as an alternative with a slight caramel edged flavour.)
- 60 ml (¼ cup) palm wine vinegar (or other white vinegar)
- 60 ml (¼ cup) Fish Sauce
- ½ tsp hot chillie sauce ...
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Posted by Kroocrew on Monday, November 29, 2010,
In :
Cambodia
Ingredients - 600 g (1 lb 5 oz) pork
- 4 Tbsp. Khmer curry paste
- 4 Tbsp. cooking oil
- 300 ml (1 1/4 cups) coconut milk
- 1 small pineapple
- 4 round eggplants or 1 long eggplant
- 1 Tbsp. tamarind pulp
- 1 small bunch Thai basil (Horapha)
- 3 Tbsp. fish sauce
Method - Cut the pork into large cubes. Peel and quarter the pineapple, cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
- Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves f...
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Posted by Kroocrew on Saturday, November 27, 2010,
In :
India
Ingredients: - Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets) or preferably a light short pastry.
- For the filling:
- Paneer – 200gm (~7 oz), crumbled
- Oil – 1 tbsp
- Turmeric Powder – 1/4 tsp
- Red Chillii Powder – 1/4 tsp
- Cumin Powder – 1/4 tsp
- Chat Masala – 1/2 tsp
- Amchoor (Mango Powder) – 1/4 tsp
- Salt – to taste
- Cilantro – to taste, chopped
Method: - Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
- Meanwhile, work on the filling. Preheat oven to 205oC (400F...
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Posted by Kroocrew on Saturday, November 27, 2010,
In :
Vietnam
 All Rights Reserved © Used with kind permission of Giang Hồ Thị Hoàng Ingredients: - 450 gm (1 lb) lean bottom round or sirloin, in one piece 15 cm (6 in) in diameter
- 2 stalks fresh lemon grass
- 2 small red chile peppers,
- 2½ tablespoons sugar
- 1 tablespoon fish sauce
- 3 tablespoons light soy sauce
Method: - Cut the beef across the grain onto very thin 7.5cm by 7.5 cm (3 by 3 in) slices.
- Cut lemongrass into thin slices and finely chop.
- Combine the chillies and sugar in a mortar and pestle a...
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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: - Heat oil in a pan and temper mustard seeds and cumin.
- Add shallots and fry for a couple of minutes.
- Add chopped okra, salt, turmeric powder, chilli powder and fry till okra gets roasted.
- Serve with rice or roti.
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Posted by Kroocrew on Thursday, November 25, 2010,
In :
India
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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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 - Boil the eggs and shell them.
- In a pan heat the oil and sauté the onions till brown.
- Add the ginger and garlic paste and sauté for a few minutes.
- Add the chopped tomatoes, chilli powder, coriander powder, spice powder/garam masala ...
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Posted by Kroocrew on Thursday, November 25, 2010,
In :
India
Ingredients: - 2 cups - red kidney beans (rajma)
- 15 - cashewnuts
- 2 tbsp - sunflower seeds (charoli/chironji)
- 1&1/2 tbsp - poppy seeds (khuskhus/posto)
- 1 tsp - caraway seeds (shahi jeera)
- 8 - green cardamoms
- 6 - black cardamoms
- 4 - cloves
- 2 inch - cinnamon sticks
- Saffron (kesar), a pinch
- 1/2 tsp - kewra water
- 2 tbsp - pure ghee, also to shallow fry
- 1 inch - ginger, chopped piece
- 10 cloves - garlic, chopped
- 6 - green chillies, finely chopped
- 4 tbsp - mawa (khoya), grated
- 1 tsp - white pepper powder
- Salt to...
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Posted by Kroocre on Monday, November 22, 2010,
In :
Laos
Ingredients - 1.5 kg Chicken
- 2 cloves garlic
- 1tbsp Oil
- 2 medium Onions
- 1 stalk lemon grass
- 4 small round aubergines
- 250 gm Minced meat
- salt
- 1/2 tsp ground black pepper
- Bouquet garni of 1 tsp szechuan pepper-corns
- 2 chillie
- 1 tbsp chopped cilantro leaves
- 1/2 cup sliced Shitake mushroom (use rehydrated mushroom)
- 1/2 tsp ground Cumin seed
- 1 tsp ground Coriander seed
- 4tbsp cooked sticky rice as flattened cakes 1 cm thick (1/2 in) and toasted until brownish
- 1 cup thick coconut milk
- 2 cups Thin coconut milk
Method... Continue reading ...
Posted by Kroocrew on Sunday, November 21, 2010,
In :
Laos
This is an imported recipe from Vietnam. Ingredients - 120 ml (1/2 cup) Sugar
- 1 tsp Salt
- 1 Tbsp Fish sauce
- 1 clove Garlic
- 60 ml (1/4 cup) Peanut butter
- 1 1/2 Tbsp Lime juice
- 1 Chillie (or dried crushed chillies) (optional)
- 3/4 cup Roasted peanuts
Method - In a medium pot caramelize the sugar on medium heat until golden brown
- Cautiously add 1 cup hot water (It will boil vigorously)
- Boil until the sugar dissolves (cover with a lid for faster results) and let cool 30 minutes
- Transfer to a blender and add sal...
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Posted by Kroocrew on Sunday, November 21, 2010,
In :
Laos
These rolls appear in various SE Asian cuisines and is a borrowed recipe from Vietnam. Ingredients: - 3 oz Somen noodles or cold cooked rice noodles (noodles are optional)
- 1 lb Shrimp (peeled and cooked) (or 1 lb ground pork or turkey)
- 1 cup Mesclun or a selection of torn/shredded lettuces
- 1 cup Fresh bean sprouts
- 1 cup Cilantro/coriander leaves
- 1 cup Mint leaves
- 1 package Dried rice paper (25 pieces) There is a recipe for making your own here.
Method: - Bring 3 cups water to a boil on high heat
- Add ...
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Posted by Kroocrew on Friday, November 19, 2010,
In :
Thailand
Ingredients: - 1/2 cup rice (or any white) vinegar
- 1/2 cup + 2 Tbsp. white sugar
- 1/4 cup water
- 3 Tbsp. fish sauce
- 2 Tbsp. sherry
- 3 cloves garlic, minced
- 1/2 to 1 Tbsp. dried crushed chillie
- 1 1/2 Tbsp. cornstarch dispersed in 3-4 Tbsp. cool water
Method: - Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
- Reduce heat and allow the mix to reduce by half.
- Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue sti...
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Posted by Kroocrew on Friday, November 19, 2010,
In :
China
Ingredients: - 1/2 cup rice vinegar
- 1/2 cup white sugar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 1/2 teaspoons dried red chillie flakes
Method: - Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat.
- Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.
- Cool to room temperature before using, or store up to 2 days in the refrigerator.
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Posted by Kroocrew on Wednesday, November 17, 2010,
In :
Singapore
 © Spice World All Rights reserved. Used with kind permission. Sambal Belachan is identical to Sambol Trassi. The name differences are due to nationality. The origin is undoubtedly the same. There are variations but these are almost certainly due to a cooks preference or "Chinese whispers" in the multiple transcriptions and copies that are inevitable. Ingredients: - 20 red chillies
- 10 bird eye chilli
- 5 shallots
- 5 cloves garlic
- 1 Dessert spoon belachan, toasted
- 1 tsp salt
- 1 tsp sugar
- juice from 4 local...
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Posted by Kroocrew on Tuesday, November 16, 2010,
In :
Thailand
 © Used with the generous permission of Qing Ling. Ingredients - 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
- 1 tbsp oil
- 5 tbsp Thai red curry paste (see recipe)
- 400ml can coconut milk
- 300ml chicken stock
- 200g pea aubergine
- Bunch of spring onions, sliced
- 4 cloves garlic. (smashed and diced)
- 200g fresh lychees, peeled, stoned and quartered
- 2 tbsp Thai fish sauce (nam pla)
- Juice of 1/2 lime
- 1 tsp palm or coconut palm sugar
- Handful fresh Horapa basil leaves
- 6 tbsp ch...
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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 - Add the flour, salt and oil in a bowl and mix it well.
- Add the chilled water slowly, mixing with your fingers as you pour the water.
- Do not...
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Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
The basic Indonesian sambal Ingredients: - 20 red chillies or Lomboks (approx. 6 - 9 cm. long)
- 2 teaspoons salt
Method: - Wash and dice chillies.
- Homogenise to a coarse paste with salt with a mortar or in blender.
- Transfer into a clean and dry jar.
Can be kept in fridge for about 1 to 2 months. Sambal oelek is used as a general condiment or as an ingredient for other sambals and dishes. Continue reading ...
Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
A tasty side dish of French Beans Indonesian style. Ingredients: - 1 Onion
- 1 Clove Garlic
- 1 tsp ground ginger
- 1 tsp Sugar
- 1 tbs Sambal Oelek
- 1 tin tomatoes
- 1 ltr (2 pint) tin French beans or 1 kg (~2 lb) of fresh beans
- 3 tbs Kecap Manis (a commercially available thick, sweet soy sauce)
- 1 tbs cooking oil
Method: - Fresh bean option: {Prepare fresh beans by washing and cutting into appropriate lengths. Add these to water in a pot with some salt and simmer until cooked. Drain and set aside}.
- Dice the onion and c...
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Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
An Indonesian side-dish. Ingredients: - 5 Eggs
- 2 Tablespoon Oil
- 3 Shallots
- 2 cloves Garlic
- ½ teaspoon Trassi (shrimp paste)
- 1 red pepper
- 2½ cm (1 in) Galangal
- 1 Bay or Salam leaf
- ½ teaspoon Tamarind paste
- 2 teaspoons Sugar
- ½ cup Coconut milk
- 100 gm (3 1/3 oz) Shrimps
Method: - Hard boil eggs for 10 minutes.
- In a wok with oil, fry diced onion, garlic, trassi, chillie and galangal slowly for 10 min.
- Add bay leaf, tamarind, sugar, coconut milk and ½ cup of water and cook for 5 min.
- Add shrimps and s...
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Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
Used as a side dish. Ingredients: - 3 large potatoes
- 1 large onion
- 2 cloves garlic
- 1 tablespoon sambal oelek
- 1 dessertspoon Indonesian palm sugar
- 1 dessertspoon tamarind paste
- 1 tablespoon kecap manis (This is a commercially available thick, sweet, soy sauce)
- 1 dessertspoon chopped parsley
- oil
Method: - Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.
- Finely chop the onion’s and garlic and fry in a wok until transluce...
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Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
Very much a full-flavoured sambal. Ingredients: - 10 Chillies
- 200 gm Onions
- 3 cloves Garlic
- 12 Candle nuts
- 1 tsp Laos powder ( galangal, Alpinia galanga)
- 1 tsp Shrimp paste
- 3 tsp brown Sugar
- 125 ml Tamarind liquid
- 2 sprigs Lemon grass
- 25 gm creamed Coconut
- 2 Tbsp Oil
- Salt to taste
Method: - Homogenise or grind Chillies, Onions, Garlic and Candle nuts into a coarse paste. Add Laos, Shrimp paste and sugar.
- Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned.
- Add Tamar...
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Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
This is a relatively milder sambal with a sweet-sour flavour. Ingredients: - 5 red Chillies (approx. 6 - 9 cm. long).
- 1 dessertspoon Tamarind paste (skin and stones removed).
- 1 tablespoon Palm sugar (preferably but other brown sugars would be suitable)
- ½ teaspoon salt.
Method: - Homogenise the washed, diced chillies with the salt, tamarind paste and palm sugar by grinding or in a food processor.
- Will keep in fridge for about 3 - 4 weeks.
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Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
 © All Rights Reserved. Used with kind permission of "Pepy Nasution" Ingredients: - 20 red Chillies or Lomboks (approx. 6 - 9 cm. long).
- 2 teaspoons Salt.
- 1 teaspoon ground Trassi (shrimp paste: any shrimp paste can be used for this preparation)
Method: - Wash and dice the chillies and mix with the salt and shrimp paste.
- Grind or homogenise into a coarse paste.
- Keep refrigerated for up to 2 months.
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Posted by Kroocrew on Monday, November 15, 2010,
In :
Indonesia
Ingredients: - 600 gm (24 oz) Nasi Goreng (previously prepared)
- 40 gm (1 1/3oz) Butter, Ghee or Margarine.
- 50 gm (1 2/3 oz) Flour
- 300 ml Stock (any convenient or preferred stock)
- Pepper & Salt
- 1 teaspoon Sambal Oelek
- 2 tablespoons Kecap Manis(Commercially available thick sweetened soy sauce)
- 2 Eggs (Beaten)
- 50 gm (1 2/3 oz) Flour
- 100 gm (3 1/3 oz) Breadcrumbs
Method: - Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture ...
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Posted by Kroocrew on Sunday, November 14, 2010,
In :
Laos
Ingredients: - 1 tablespoon Dried red chillie flakes.
- 2 cups Olive Oil (not virgin Olive Oil*)
Method: - Dry fry the chillie flakes in a wok until they become a dark red-brown colour. Don't burn them.
- Add the 2 cups of oil and heat this for 15 minutes below the simmer point of the oil.
- Cool and pour into a clean resealable glass jar
- Store refrigerated for 10 days to mature.
- Reheat the Chillies in Oil by placing the opened jar into a pot of simmering water. Allow the temperature of the oil to reach 85oC ...
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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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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: - Boil bathua or steam...
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Posted by Kroocrew on Thursday, November 4, 2010,
In :
India
Ingredients: - 240 ml (1 Cup) curds
- 1 potatoes, boiled peeled and cut into cubes
- 1 tbsp chopped coriander leaves
- 1 green chillie, chopped fine
- 1/2 tsp roasted ground cumin seeds
- 1/4-1/2 tsp red chillie powder
- 1/2 tsp chaat masala
- salt to taste
Method: - Whisk curds, add the salt, red chillie powder, chaat masala and mix well. Taste and adjust seasoning.
- Add the potatoes, green chillie and coriander leaves. Mix well.
- Transfer to a serving bowl. Garnish with roasted cumin powder.
- Refrigerate until required. ...
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Posted by Kroocrew on Tuesday, November 2, 2010,
In :
Thailand
I suspect this recipe isn't as claimed. Op in Thai means "steamed" whereas this recipe is a fry cooking. It's a great dish and to be enjoyed as a buttery chillie prawn dish. I will keep searching for the real "Kung Op Noei" Ingredients - Kaffir Lime Leaves 1 whole
- King Prawns 1 kg green, peeled and deveined
- Oil 3 tbsp
- Lime Juice 1/3 cup
- Red chillie powder 2 tbsp
- Sugar 2 tsp
- Shallots (or Spring Onions) 1 whole finely sliced
- Garlic Cloves 3 whole finely chopped
- White Wine 1/4 cup
- Lemongrass 1 stalk halv...
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Posted by Kroocrew on Tuesday, November 2, 2010,
In :
India
Ingredients: - 480 ml (2 cups) plain yogurt
- 5 cloves garlic (less if large cloves), peeled and minced
- 1-2 green chillies minced
- A bunch of cilantro leaves minced
- Salt to taste
- 1/2 tsp. mint
Method: - Mix all ingredients and transfer to a serving bowl.
More Raita recipes? Continue reading ...
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: - Mix all ingredients and transfer to a in a serving bowl.
More Raita recipes?
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: - Mix all ingredients and transfer to a in a serving bowl.
More Raita recipes? Continue reading ...
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: - Mix yogurt, salt, cabbage. Place in a serving bowl.
- Heat oil in a small pan and add mustard seeds, curry leaves. When seeds splutter, add red chillies. Stir for a few seconds.
- Pour over the raita. Serve chilled
More Raita recipes? Continue reading ...
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: - Mix yogurt, coconut, salt, beetroot. Place in a serving bowl.
- 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.
- Pour over the raita. ...
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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: - Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
- Squeeze out as much liquid as possible.
- Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.
Cover and chill thoroughly b... Continue reading ...
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: - 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.
- In a small pan heat ghee or...
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Posted by Kroocrew on Sunday, October 31, 2010,
In :
India
Ingredients: - Mashed potatoes 1 cup
- Chopped onion 1/4 cup
- Chopped green chilli 1
- Big Bread slices 6
- Red chilli powder 1/4 tsp.
- Turmeric powder 1/4 tsp.
- Garam masala powder 1/4 tsp.
- Mango powder 1/4 tsp.
- Dry fenugreek leaves 1 tsp.
- Salt to taste
- Vegetable oil for deep frying
Method: - Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough.
- Divide ...
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Posted by Kroocrew on Friday, October 29, 2010,
In :
Thailand
ส่วนผสม เครื่องปรุง - น้ำตาลทราย 2 ช้อนชา
- ซีอิ๊วญี่ปุ่น 4 ช้อนโต๊ะ
- มิริน 4 ช้อนโต๊ะ
- พริกป่นญี่ปุ่น 2 ช้อนโต๊ะ
Ingredients Seasonings - 2 teaspoons Sugar
- 4 Tbsp Japanese soy sauce
- 4 Tbsp Mirin
- 2 tsp chillie powder ( variable according to cooks preference)
Method: - หมูหม...
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Posted by Kroocrew on Sunday, October 24, 2010,
In :
Bangladesh
Ingredients: - 1 Banana Flower
- 1 cup raw ground coconut (available frozen section of Asian grocery stores)
- 1 cup milk
- Spice mix – Ground together seeds from 3 green cardamom pods, 5 cloves and a 2.5 cm (1 in) piece of Ceylon “True” cinnamon
- 2 Tbsp mustard oil
- 3 (Indian) Bay leaves
- 1 tsp cumin seeds
- 1 Tbsp garlic-ginger paste
- 1 potato, skinned and chopped in 1 cm blocks
- 1 tsp red pepper flakes (or to taste)
- Salt to taste
- 2 Tbsp chopped coriander leaves for garnish
Method: - Peel the purple layers of t...
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This flavoursome dish is a popular Malaysian dish originating in Indonesia. It is eaten as a breakfast or snack. Ingredients: - 1 cup flour
- 3 tbsp corn flour
- 3 cups coconut milk
- 1 tsp salt
- 1 egg
- 200 gm minced meat
- 2 whole potatoes [cut into small cubes]
- 1 large onion [finely diced]
- 1 package chicken curry powder (or any other personal preference)
- 2 red chillies [chopped]
- grated carrot
- Coriander/cilantro and green onions [diced finely]
- 1 tbsp oil
- salt
Method: ( Base) - Stir all ingredients and strain. ...
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 Ingredients:
- 6 eggs
- 2 level Tbsp cencalok (Cencalok is a commercial product of fermented krill and shrimp)
- 1 large onion, finely diced
- 1 large red chillie, thinly sliced
- 1 green chillie, thinly sliced
- 1 stalk spring onion (scallion), sliced
- 3 Tbsp vegetable oil
Method: - Break the eggs and pour into a bowl, beat eggs until blended, then add cencalok, stirring until well blended.
- Add the onion, scallion, red and green chillies into a bowl of eggs and cencalok , stir again to mix the ingredients evenly.
- He...
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Posted by Kroocrew on Thursday, October 21, 2010,
In :
Laos
This is a Lao and popular Thai smallgood once again its origin is Vietnamese (Nem Chua) but more obvious than in Vietnam. It makes a great snack or can be used in other dishes such as Nhem (Lao Rice Salad). It can also be eaten “as is” and is great as an apertiff or with Miang. The fermentation produces lactic acid which pickles the meat. The salt acts as a part inhibitor to bacterial growth and adds a balance of taste to the end product. Ingredients: - 1000g Minced Pork
- 200g Pork Skin
- 24g Tab...
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Posted by Kroocrew on Monday, October 18, 2010,
In :
China
Ingredients: - 4 tablespoons Chinese dry mustard
- 2 tablespoons Water
- 2 tablespoons Rice vinegar
- 4 tablespoons Pickled ginger liquid
- 1 Lemon, juiced
- Pinch turmeric
- 1 tablespoon Sugar
- 1 Egg yolk*
- 1 tablespoon Chile oil
- 1 tablespoon Sesame oil
- 1 cup Peanut oil
Method: - In a bowl, combine all the ingredients except the oil. Stir until well blended.
- Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
*Please note that there is a slight risk of salmonella poisoning using raw or und... Continue reading ...
Posted by Kroocrew on Monday, October 11, 2010,
In :
Thailand
Today I walked down to the "shop" at the entrance to the Soi. The shop is a typical "Ma & Pop shop" with what appears to be a random collection of essentials and other items both of a food line and general purpose nature. As there are, the cigarettes are hidden from view in a box on a higher shelf out of the view of the sheriffs as are the bottles of lao or distilled rice spirits referred to as whisky when translated by the Thai. (An exceptionally strong brew with alcohol content up to 120 o,... Continue reading ...
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 - Add cooking oil to a pre-heated wok
- Sauté garlic, lemon grass, hot chillie and chicken wings and stir well.
- Season with sugar, salt, turmeric, fish sauce and add some water and stir well with the spatula to mi...
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Posted by Kroocrew on Tuesday, October 5, 2010,
In :
Vietnam
Congee variations are almost infinite but this one I think is a little different to most. With the boutique resurgence in popularity of all things offal and traditional this could be grouped with the very British black pudding
Ingredients: - 2-3 cup of thick congee
- 1 T small fried shrimp
- 1 T cooked pork skin (optional)
- 1/2 cup congealed pork blood
- 2 Chinese crullers, cut into rings
- 2 T chopped green onion and cilantro
- fish sauce, sugar, salt, pepper to taste
Method: - This is made from thick congee, or y...
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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. . 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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Posted by Kroocrew on Saturday, October 2, 2010,
In :
Thailand
This is truly a sensational broth. The fish flavour is indiscernable but the consistency is extremely thick or almost gelatinous. It's like as if everything concentrated is being carefully held for the delicious introduction to our taste buds. The gelling/thickening agent comes from the fish maw or the fish swim bladder. These are preserved by deep frying and then drying prior to packaging. Typically available in cellophane bags looking a little like puffed pork skin but a much lighter colour... Continue reading ...
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...
Posted by Kroocrew on Saturday, September 25, 2010,
In :
Thailand
Ingredients: - 200 gm diced pork
- 1 banana flower
- Chicken or Pork stock cube
- 4 dried chillies
- 4 shallots
- 3 cloves of garlic
- Fish sauce
- Salt
- MSG (optional)
- Water.
Method:- Pound the chillies with the shallots, garlic and some salt to make a paste.
- Remove the outer red sepals from the banana blossom leaving the remainder of the white flower. Cut the flower longways into four sections then cut each of those into bite size pieces. Immediately place the pieces into salted water to prevent oxidation and browning...
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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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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- Place cod (or other fish), light soy sauce, dry sherry, fresh ginger, sliced scallions, egg whites and c...
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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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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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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...
Continue reading ...
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: - 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.
- Serve in a small bowl with Kao Man Kai.
This sauce is served to accompany the famous and delicious d... Continue reading ...
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:- Finely dice 2 medium sized onions.
- 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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Posted by Kroocrew on Tuesday, August 31, 2010,
In :
Korea
Ingredients:- 250 gm ½ lb mixed greens
- 1/2 (Romaine) Lettuce chopped or other
- 1 cucumber-thinly sliced
- 1 pack Fresh Rice Noodle
- 1 mung bean sprouts
- 1 carrot-thinly sliced
- 2 scallions chopped
Sauce- 1 tbsp fish sauce
- 5 tbsp Sriracha Hot Sauce
- 1 tbsp hot pepper paste (Kochujang paste)
- 1 tsp sesame seed
- 2 tsp sesame oil
- 1 tbsp vinegar
- 2 tbsp sugar
Method:- Cook the rice stick noodles as instructed. In fact this is really a fast re-hydration step most esily performed by placing the dried noodles into a strainer ...
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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:- Stir-fry blended spices, tomatoes, lemon grass and lime le...
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Posted by Kroocrew on Monday, August 30, 2010,
In :
Myanmar
 This dish is the meat containing version of Khao Suey and is probably the most popular Khao Suey version.
Ingredients: - 1.5 kg (3 ½ lb) chicken
- 1/2 teaspoon turmeric powder
- 1 tablespoon salt
- 8 pints water
- 500 ml commercial coconut milk and 250 ml thick coconut cream (or extract 2 lbs grated coconut and separate the light layer from the milk).
- 2 cups minced onion
- 1/2 cup minced garlic
- 5 whole dried chillies
- 1 cup oil
- 2/3 cup gram flour
- 2 tablespoons fish sauce
- 1 kg (~2 lbs) dry wheat noodles or egg noo...
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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:- 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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Posted by Kroocrew on Sunday, August 29, 2010,
In :
China
 © Uthen Kamsurin has kindly permitted the use of this image. - 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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Posted by Kroocrew on Monday, August 23, 2010,
In :
Vietnam
Yum!
Ingredients:- 1 Clove garlic, sliced
- 1 Tbsp Vegetable oil
- 1 Piece of pork liver minced
- 1 Tbsp Ground pork
- 1 tsp Tomato paste
- 1/4 cup Tuong ( Vietnamese soy bean paste. Should be available in Viet markets or grocers)
- 1/2 cup Water
- 1 1/2 tsp Peanut butter
- 1 Tbsp Granulated sugar
- 1 1/2 Tbsp Sesame seeds
- 10 Roasted peanuts, coarsely chopped
- Chillie strips for garnish.
Method:- Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuo...
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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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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- Fill a large bowl with cold water and add half the lemon juice. Peel the banana flower...
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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 ... Continue reading ...
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: - Prepare rice noodles by boiling for 10 minutes in water. Rem...
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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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Posted by Kroocrew on Sunday, August 15, 2010,
In :
Thailand
Naa kung is a dish taken to
almost dryness. It favours tiny shrimp and is a delightful topping with
the meringue on Khanom Buang. (Thai crisp crepes)- 2 teaspoons light vegetable oil
- 2 teaspoons finely chopped garlic
- 1/2 small onion, diced
- 125 gm (1/4 lb) baby shrimp.
- 1/2 teaspoon ground pepper
- 1 to 2 teaspoons chillie oil (Suggest a commercial product because of risk of botulism from homemade chillie oil)
Caramel Sauce- 1/2 cup sugar
- 1/4 cup fish sauce
- 1/2 cup water
Method: - Start by prepari...
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Posted by Kroocrew on Tuesday, August 10, 2010,
In :
Thailand
Ingredients: - 500 g (1 lb) squid tubes
- 2 yellow peppers
- 1 dried chillie (optional)
- 3 spring onions
- 3 tb oil
- 2 Tbsp fish sauce (Golden Boy)
- 2 Tbp sweet soy sauce (Nguan Chiang No3)
- 1 tsp sugar
Method: - Clean the squid if required. Score in a diamond crosshatch pattern and cut into 2.5 cm (1 in) square pieces.
- Soak the dried chillie to soften. When flexible make a cut along and down the side of the chillie. Remove as much of the seed material as you prefer ...
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Ingredients - 600g cabbage, cut into 5cm pieces or water convolvulus
- 100g small prawns, shelled
- 200g sweet potato, cut into 2.5cm cubes
- 250ml thick coconut milk
- 600ml thin coconut milk
- 5 Tablespoons oil
Spice paste: - 5 fresh chillies ;
- 100g small red onions, peeled and sliced
- 20g belachan (shrimp paste, lightly toasted ).
- Pound these together
Seasoning: - 1 Tablespoon sugar
- ½ teaspoon salt
Method - He...
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Posted by Kroocrew on Saturday, August 7, 2010,
In :
Nepal
© Used with the kind permission of Areezzy
- 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:- In large bowl, season lamb pieces with salt and pepper.
- In a n...
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Posted by Kroocrew on Friday, August 6, 2010,
In :
India
Ingredients:- 2 cup semolina (suji)
- 1 cup sour curd (dahi)
- 1/2 tsp salt (namak)
- 1 tsp mustard seeds (rai)
- 10-12 curry leaves (kadi patta)
- 1 tsp bicarb soda or Eno Fruit Salts
- 2 tsp oil
For Stuffing :- 1 cup pea seeds (matar)
- 1/2 tsp salt (namak)
- 1/2 tsp red chilly powder (lal mirch)
- a pinch turmeric powder (haldi)
- 1/2 tsp coriander powder (dhania)
- 1 tsp oil
Method:- Mix salt and yogurt in semolina and make a thick batter using water.
- Cover it and leave for 1 hour.
- Boil potatoes, peel and mash properly.
- B...
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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... Continue reading ...
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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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:- Dry roast and powder the fenugreek and cumin.
- 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.
- Mix toget...
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Posted by Kroocrew on Tuesday, August 3, 2010,
In :
Cambodia
 © Photo by Duxyak. This image is used with kind permission. - 3 large purple eggplant (about 1.75 kg or4 lb.)
- 1 Tbsp. Peanut oil
- 5 garlic cloves, minced
- 3-4 finely chopped chile peppers (or 1 Tablespoon prepared ground
- chiles)
- 3/4 lb. pork loin chopped into small pieces
- 3/4 lb. shrimp, peeled, deveined and chopped
- 3 Tbsp. f...
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Posted by Kroocrew on Tuesday, August 3, 2010,
In :
Bangladesh
Ingredients:2 potatoes, peeled, cubed and cooked 15 minutes4 green bananas, peeled and sliced1 onion, chopped1 tsp turmeric2 green chillies, chopped1/2 tsp cumin seeds6 cardamom pods, split open and use seed1/2 tsp cinnamon powder2 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... Continue reading ...
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:- Fry the onions, the garlic and the chillies for 5 minutes.
- Add the potatoes and fry 3 minutes more.
- Add the green peas, tomatoes, turmeric and ginger and 1/2 cup of water and simmer for fifteen minutes.
- Dip the slices of bread shortly in water and caref...
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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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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: - Wash and scrub the pigs feet well.
- Remove hair by use of razor or by blowlamp
- Place all the ingredients in a large boiling pot and cover with water.
- Bring water to a boil over ...
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Posted by Kroocrew on Saturday, July 31, 2010,
In :
Thailand
Nam Jim or Thai salad dressing is once again that great balance of flavours. The lime juice certainly wakens your mouth but the sourness doesn't make you pucker and hurt in the tonsils, the other ingredients of the palm sugar and fish sauce softens the potential. At the same time there isn't a tameness to the dressing as the chillie kicks in rather quickly which stimulates chewing to minimise the heat. The garlic, shallot and coriander all add extra dimensions of flavour and the final comb... Continue reading ...
Ingredients: - 500 gm (~1 lb) large prawns
- oil for deep frying
- 3 tablespoons butter or ghee
- 6 bird's eye chilies (chopped)
- 3 sprigs of curry leaves (use only the leaves)
- 3 cloves garlic (finely chopped)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1 tablespoon Chinese cooking wine (rice wine preferred)
- 3 tablespoons of grated coconut (dry fried until golden brown)
- Freshly prepared Egg Floss
Method: - Remove the vein from the shrimp by making a slit down the back of the prawns and then probe the v...
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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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Posted by Kroocrew on Thursday, July 22, 2010,
In :
Japan
Ingredients:- 120 ml (1/2 c.) sesame oil
- 240 ml (1 c.) tamari or reg. soy sauce
- 120 ml (1/2 c.) lime juice
- 60 ml (1/4 c.) mirin.
- 2 tbsp. minced garlic
- 2 tbsp. minced fresh ginger
- 3 tbsp. crushed red pepper flakes
Method:- Fifteen minutes before cooking the fresh fish, cover the fish with the marinade.
- Place on the oil greased barbecue grill.
- Initially brush the fish with oil and then periodocally with the marinade.
- Grill the fish or fillets on a barbecue until cooked. (Approx 5 to 7 minutes)
 Other Sauce... Continue reading ...
Posted by Kroocrew on Tuesday, July 20, 2010,
In :
Thailand
This chilli sauce is not a Sriracha style but more closely related to the Huy Fong Sauce even though Huy Fong implies or more accurately states that it is Sriracha Sauce! All confusing stuff.
The real difference being in that Sriracha Sauce doesn't have any tomato ketchup at all. This sauce is the kind that is most commonly referred to as Thai Hot Chillie Sauce in western countries. But not so in Thailand where the default Chillie Sauce is the Sriracha Sauce. A recipe to follow. Sriracha is ... Continue reading ...
Posted by Kroocrew on Monday, July 19, 2010,
In :
China
 © Sean Lee has given me his kind permission to use this image. The effort required for a small amount of product is quite immense. Commercial products most certainly are as good and they're reasonably affordable. The recipes included are of interest and in the situation of no availability an answer. None of these recipes are a throw it in and follow the timings. They just don't work like that. This food needs to be monitored and tasted and adjusted for a good final product.
Floss recipes li... Continue reading ...
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:- Boil the chicken until cooked.
- Shred the chicken into pieces with your fingers. Reserve.
- Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
- gently.
- Once an oil sheen appears on the ...
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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:- Dry roast and coarse grind the cumin and methi.
- Clean tomatoes and cut into small pieces.
- Chop ginger finely.
- Dry roast jeera and methi seeds and grind coarsely.
- Heat...
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Posted by Kroocrew on Thursday, July 15, 2010,
In :
India
Ingredients:- 3 medium carrots peeled
- 1 medium caulifower stalks removed
- 120 ml (1/2 cup) salt
- 180 ml (3/4 cup) red chillie powder (variable)
- 1 tbsp. turmeric
- 240 ml (1 cup) lemon juice
- 240 ml (1 cup) jaggery grated
Method:- Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 4 cm (~1 1/2 in) stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
- Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl. Kee...
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Posted by Kroocrew on Thursday, July 15, 2010,
In :
India
Ingredients: - Urad Daal washed 250 gm,
- Water 1 litre
- 1 Medium sized Onion finely chopped
- Ginger - chopped into small pieces,
- Chopped Green coriander 2 Tablespoons
- Chopped Green chillies x 2
- Cumin seed, 1/2 tsp dry roasted
- Salt, 1/2 tsp.,
- Cooking Soda (Soda-bicarb), 2 pinches
- Oil for frying
- Yoghurt, 500 gm
Method: - Soak the Daal in plenty of water and leave it for about 3 to 6 hours or overnight
- Drain the water and grind the Daal.
- You may need to add water while grinding (Do not add too much of water)
- O...
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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:- Blend the yoghurt with the hand blender lightly.
- Take a small fry pan and heat the oil in it.
- Add the Mustard Seeds in it to sizzle.
- Now add the Cumin Seeds to sizzle.
- Once the Mustard Seeds and Cumin Seeds start crackling add the chilli powder
- Add the haldi (turmeric)
- T...
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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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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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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:- Take all the dry ingredients and grind to a powder.
- Heat oil in a non stick pan and add the powder and yogh...
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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:- Cut each lime into 8 pieces and remove the pips. Place the limes in a large sterilized jar or glass bowl.
- 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.
- Mix toge...
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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:- Combine the shallots, chillies, garlic...
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Posted by Kroocrew on Tuesday, July 13, 2010,
In :
Indonesia
Ingredients:- 1kg stewing steak or lamb
Curry:- 10 fresh chilies (long)
- 1 tbsp shrimp paste
- 4 onions sliced
- ½ tsp turmeric
- 6 crushed candlenuts
- 2 cloves garlic, shopped
- 1 length lemon grass
- 1 cm (1/2 in) black ginger
- 2 tsp salt
- ¼ cup vegetable oil
- 2 cups water
- 2 cups coconut milk
Method:- Cut meat into small cubes, about 2.5 cm (1 in)
- Heat a deep saucepan, add oil and gently fry the curry ingredients until fragrant.
- Add beef and stir until the spices are mixed with the pieces of beef.
- Cover with water and coc...
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Posted by Kroocrew on Monday, July 12, 2010,
In :
Japan
 " It's good....... i would enjoy just a tad more wasabi and maybe another chillie in the batch." - 1 tablespoon mirin
- 1 teaspoon salt
- 8 raw crab sticks (Lobster (crayfish) meat may be substituted for crab).
- ice water, for chilling
- 4 strips of daikon slices 10cm by 1 cm by 2 mm (~4 in x 1/2 inx 1/16 in)
- 16 long chives, stemmed
- 1/4 punnet mustard cress
Wasabi-Chillie Mayonnaise:- 50g (1 3/4 oz) mayonnaise
- 10g (1/3 oz) wasabi paste or 2 teaspoons of **wasabi powder
- 1 habanero or Thai *chillie (...
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Posted by Kroocrew on Sunday, July 11, 2010,
In :
Thailand
Ingredients:- 60 ml (¼ cup) yellow bean sauce
- 60 ml (¼ cup) lime juice
- 60 ml (¼ cup) minced garlic
- 60 ml (¼ cup) minced ginger
- 2 tbl thinly sliced prik ki nu (Thai chillies)
- 60 ml (¼ cup) light soy sauce
- 60 ml (¼ cup) palm sugar
Method:- Mix everything and store.
- Ideal with Isaan barbecued chicken.
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Posted by Kroocrew on Sunday, July 11, 2010,
In :
Thailand
Ingredients:- 4 Tbsp oil
- 3 Tbsp chopped garlic
- 3 Tbsp chopped shallots
- 3 Tbsp coarsely chopped dried red chillies
- 1 Tbsp fermented shrimp paste
- 1 Tbsp fish sauce
- 2 tsp sugar
Method:- Heat the oil, add the garlic and shallots and fry briefly, remove from the oil and set aside.
- Add the chillies and fry until they start to change colour, then remove them and set them aside.
- In a mortar and pestle or processor homogenise the shrimp paste, add the chillies, garlic and shallots, blending each in before ...
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Posted by Kroocrew on Sunday, July 11, 2010,
In :
Thailand
Ingredients:- 6 tbl prik ki nu (green birdseye chili), sliced thinly
- 6 tbl prik ki nu daeng (red birdseye chili), sliced thinly
- 4 tbl hom daeng (shallots), sliced thinly
- 2 tbl kratiem (garlic), sliced thinly
- 3 tbl phak chi (coriander, including root), chopped
- 1 tbl nam makrut (lime juice)
- 1 tbl fish sauce
Method:- Sauté the chillies, shallots and garlic in a little hot oil. Cool and homogenise the mixture in a food processor or mortar and pestle.
- Store refrigerated for up to 10 days.
Ideal with bb... Continue reading ...
Posted by Kroocrew on Sunday, July 11, 2010,
In :
Thailand
Ingredients:- 240 ml (1 cup) fish, flaked
- 120 ml (½ cup) prik ki nu daeng haeng (dried red chilis)
- 4 Tbsp hom daeng (shallots), thinly sliced
- 2 Tbsp kratiem (garlic) sliced
- 2 Tbsp nam pla (fish sauce)
- 1 Tbsp phak chi (the stems and roots of cilantro), chopped
- 1 Tbsp kapi (fermented shrimp paste)
- 1 Tbsp nam som paep (palm sugar)
- 1 Tbsp nam manao (lime juice)
- 1 Tbsp nam makham piak (tamarind juice)
Method:- Stir fry the chillies until aromatic. Set aside. Stir fry the shallots, garlic, and cilantr...
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Posted by Kroocrew on Friday, July 9, 2010,
In :
China
Ingredients- 450 g (1 lb) lamb tenderloin
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons light soy sauce
- 1/2 teaspoon bicarbonate of soda (this softens the meat)
- 2 teaspoons cornflour
- 5 tablespoons peanut oil
- 1 large onion cut into wedges lengthways
- 1 green onion (scallion), finely sliced
- 1 teaspoon finely chopped garlic
Sauce- 1/2 teaspoon five-spice powder
- 1 tablespoon hoisin sauce
- 1 tablespoon ground bean sauce (mor sze jeung)
- 1 teaspoon chilli bean sauce (there are many different kinds and any will do)...
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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:- 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.
- To a small amount of hot oil in a pan add the cumin seeds. Saute briefly.
- Add the b...
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Posted by Kroocrew on Tuesday, July 6, 2010,
In :
Thailand
IngredientsPaste- 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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Posted by Kroocrew on Friday, July 2, 2010,
In :
Laos
Khai Paen literally means "skin of the stone". A green algae is collected in the streams in and about Luang Phrabang. This filamentous algae grows most prolifically in the dry season when the streams run clear. The filaments are then laid out on flat boards and additional flavourants such as tomato, shallot and sesame are sprinkled over the surface. The sheets are then sun dried.The sheets are sold in the markets of Luang Phrabang, by street vendors, various retailers and as a dish supplied ... Continue reading ...
Posted by Kroocrew on Wednesday, June 30, 2010,
In :
Thailand
Ingredients:- 1 teaspoon oil
- 450 gm1 lb minced pork
- 6 cloves garlic, finely chopped (amount variable)
- 3 scallions (green onions), white part, chopped
- 3/4 cups roasted peanuts
- 1 fresh pineapple or 5 tangerines or 4 oranges (or a mixture)
- 1/3 cup sugar
- 1/2 teaspoon pepper
- lettuce leaves
- mint or coriander leaves
- chopped chillies
Method:- Grind peanuts.
- Heat oil in a frying pan, add pork, garlic and onions.
- Cook until pink color disappears. Drain off most of the fat.
- Add sugar, fish sauce and pepper, cook 12 m...
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Posted by Kroocrew on Sunday, June 27, 2010,
In :
Thailand
 © This image is used with the kind permission of Khun Than Yutthachaibodin
- vegetable oil 1tablespoon
- sugar2teaspoons
- Stinky Bean 1cup 120 gm (4 oz)
- shrimp 1/2 cup
- fish sauce 1 tablespoon
- red curry paste 1 tablespoon
Method: - Peel and devein the shrimp.
- Add a tablespoon of oil to a wok or pan over medium heat.
- Drop the curry paste in and break up the paste as far as possible.
- stir it around to let the oil bring out the aroma and flavors in the curry paste.
- Drain the sataw and add them t...
Posted by Kroocrew on Sunday, June 27, 2010,
In :
Thailand
This is a classic southern Thai dish which has its routes in Malaysia and shares its popularity with the northern provinces of the Malaysian Peninsula. There are many similar genera in Malaysia known as sambal.English language recipe.
เครื่องปรุง - กระเทียม
- พริกขี้หนูสด
- กะปิ 1 ชต.
- น้ำมันพืชประมาณ 2 ช้อนโต๊ะ
- น้ำตาลทราย 1-2 ช้อนชา
- น้ำปล...
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Posted by Kroocrew on Wednesday, June 23, 2010,
In :
Bhutan
Ingredients:- Cauliflower, break into florets
- 2 Potatoes, diced into 1 cm (1/2 in) pieces
- Onion, diced
- Tomato, finely chopped
- 4 Green chillies, finely chopped
- Coconut 2 Tbsp fresh or frozen grated coconut
- Turmeric powder, 1/2 Tbsp
- Mustard seeds, 2 Tbsp, ground
- Poppy seeds, 3 tbsp, ground
- Garlic paste, 1 tbsp
- Vegetable oil,6 tbsp
- Salt
Method:- Parboil the cauliflower and the potato pieces for 5 minutes. Drain in a colander
- Grind the grated coconut with the garlic then add the ground poppyseeds, mustard se...
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Posted by Kroocrew on Sunday, June 20, 2010,
In :
Phillipines
Ingredients:- 480 ml (2 cups) raw peanuts, in shell
- 840 ml (3½ cups) uncooked rice
- 1.7 litre (7 cups) coconut milk
- 240 ml (1 cup) light brown sugar
- 2 teaspoons salt
- 1 teaspoon white pepper
- 240 ml (1 cup) unsalted roasted peanuts, coarsely crushed
- 60 ml (¼ cup) annatto water. (red colouring from the seeds of the Achiote tree seed pods sometimes called Roucou. Widely used as a natural food colouring in cheeses, butter and custard powder. It has it's own flavour as well.)
- 2 garlic cloves, whole...
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Posted by Kroocrew on Friday, June 18, 2010,
In :
Myanmar
Ingredients:- 50g tamarind pulp
- 250ml hot water
- 2 large onions, quartered
- 4 garlic cloves, crushed
- 3 whole dried chillies, soaked in hot water
- 120ml peanut oil
- ¼ teaspoon ground turmeric
- 1 tablespoon shrimp paste
- 700g pork, cut into 3cm chunks
Method:- Prepare the tamarind: Add the hot water to the tamarind and soak for a few minutes. Use your fingers when its cool enough to disperse the pulp and separate the fibers and seeds. Filter it through a sieve and use the back of a spoon to force some of the su...
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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:- Peel the ginger and dice it roughly. Pound it a few times with a pestle and mortar until a paste.
- Mix all the ingredients .
- Steep for 30 minutes before using. (Allows full flavour development)
 Click this image for other Chinese Dipping Sauces
Posted by Kroocrew on Thursday, June 17, 2010,
In :
Korea
Ingredients- 1 large or 2 small eggplants
- Boiling water
- 2 Tbsp Corn oil
- 1 1/2 Tbsp Vinegar
- 1 pn Sugar
- 1/2 Garlic clove, crushed
- 1 tsp Sesame oil
- Few dashes Tabasco/cayenne (to taste)
- 1 Tbsp Toasted sesame seeds*
- 1 tsp Soy or oyster sauce
Method: *Sesame seeds can be toasted by frying in a few drops of vegetable oil on top of the stove (or baked slowly in 95oC (200oF) oven until brown). - Cover eggplant with boiling water; cook until barely tender.
- Drain, cool and peel; cut into julienne strips 1 cm (1/2″)...
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Posted by Kroocrew on Thursday, June 17, 2010,
In :
Korea
Ingredients:- 120 gm (4 oz) red leaf lettuce
- 1 Tbsp of ground red pepper
- 1 Tbsp of soy sauce
- 1 tsp of sesame seeds
- 1 tsp of chopped green onion
- 1/2 tsp of chopped garlic (or 1/4 tsp of garlic powder)
- sesame seed oil
Method:- Clean lettuce well. (You may refresh lettuce by, soaking in cold water with a few drops of vinegar and 1 tsp of sugar.)
- Cut lettuce leaf into small pieces for salad.
- In a bowl, mix lettuce leaf with soy sauce, ground red pepper, sesame seeds, chopped garlic and green onion.
- Add a fe...
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Posted by Kroocrew on Thursday, June 17, 2010,
In :
Korea
Ingredients:- 2 medium squids or 3-4 squid stakes, cut into strips
- 4 tbsp goochoojang (Korean chili paste)
- 2 tbsp sugar, 1 tbsp minced garlic,
- 1 tsp sesame oil, 1 tsp sesame seeds
- 2-3 hot chilies
- 1/2 onion, cut into bite size
- 3-4 shitaki mushrooms, rehydrated, squeezed, cut in half
Method:- Marinade in goo choo jang (Korean chili paste), sugar, minced garlic, sesame oil and sesame seeds for 30 minutes.
- At the last minute, add mushrooms, chillies and onion.
- In a frying-pan, add a bit of oil, grill the squ...
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Posted by Kroocrew on Thursday, June 17, 2010,
In :
Korea
Ingredients- 6 cups of water and either a can of beef broth or beef stock paste to make beef stock
- 1 Tbs of soy sauce for soup
- Kuchajiang, (Korean soypaste with chillie. Available at Korean grocer or Asian food retailers)
- salt
- 1 chopped green onion
- 1 chopped chillie
- soy sauce with a drop of vinegar
Method:- Boil beef stock in a big pot.
- Put salt and soy sauce for soup.
- Put frozen dumplings (4-5 dumplings per person) and chopped green onions and chilly pepper when beef stock starts to boil.
- Boil for about ...
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Posted by Kroocrew on Thursday, June 17, 2010,
In :
Korea
Ingredients:- 60 ml (1/4 cup) toasted sesame seeds
- 3 garlic clove(s) minced (1 Tbsp)
- 1 Tbsp ginger, minced
- 3 scallions, minced
- 80 ml (1/3 cup) soy sauce
- 3 Tbsp sugar or honey
- 1 1/2 Tbsp sesame oil
- 1 tsp hot red pepper flakes
- 1/2 tsp black pepper
Method:- Lightly toast the sesame seeds in a dry skillet over medium heat.
- Combine the sesame seeds and the remaining ingredients in a shallow bowl.
Use:- Marinate fish for 30 minutes
- chicken breasts for 1 hour
- thinly sliced beef for 1-2 hours, turning once or twice.
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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:- Slice the pork 2.5 cm (1 in) thick for roasting. Season with salt.
- Roast pork over an open fire until all pink color of meat disappears.
- When roasted, slice pork again into 0.5cm x 2.5 cm (1/4" x 1") strips, and t...
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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:- Add salt to sour curd and beat the curd well.
- Chop bhindi, green chilly, and onion.
- Heat oil in a pan and fry the chopped bhindi, green chilly, and onion till crisp.
- Add bean sour curd to the fried ingredients and mix well. Sprinkle roasted cumin powder and serve.
... Continue reading ...
Sambals are used like chutneys in Indian cuisine and Nam Phriks in Thai cuisine. They are a flavoursome, generally quite spicy, accompaniments to rice based dishes. They have a consistency of a semi dry sauce and best served hot.
Ingredients:- 100g ikan bilis (dry anchovies), soaked and washed
- 3 tbsp oil
- 1 Bombay onion, sliced
- 2 tbsp chilli paste
Pound:- 5 shallots
- 2 cloves garlic
- 1 stalk lemon grass, thinly sliced
- 1/2 tsp belacan (dry shrimps) granules
Seasoning:- 1/2 tsp ikan bilis (dry anchovies) granul...
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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:- Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes
- Thread on the skewers (about six on each), oil the grill and when hot, place the pr...
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Posted by Kroocrew on Friday, June 11, 2010,
In :
India
 Ingredients:- 360 ml (1 1/2 cups) mint leaves (1 big bunch)
- 240 ml (1 cup) coriander/cilantro leaves (1 bunch)
- Yogurt. 3 Tbsp
- 1 green chili
- 1 tbsp tamarind purée
- 1 tsp kosher salt
- 1 to 2 tsp sugar
Method:- To prepare the mint and cilantro, remove any tough stems and then wash.
- Remove the excess water from the herbs by shaking and draining.
- Place the mint and coriander into a food processor, along with the tamarind purée, salt and sugar.
- Pulse until roughly chopped up, leaving some texture.
- You can also...
Posted by Kroocrew on Tuesday, June 8, 2010,
In :
Thailand
IIngredients- 360 ml (1 1/2 cups) {225 gm (8oz)} pearl tapioca
- 180 ml (3/4 cup) hot water
- 1/4 teaspoon salt
- Ingredients for the Filling
- 2 tsp. white peppercorns
- 3-5 pieces of fresh cilantro
- 2 Tblsp. canola or other vegetable oil
- 1 medium onion, finely chopped
- 250 gm (~8 oz.) lean pork
- 1 Tblsp. palm sugar or shaved jaggery
- 3 Tblsp. Thai fish sauce
- 2 tsp. finely chopped fresh hot chiles (phrik ki nu )
- 3 Tblsp. crushed roasted peanuts (unsalted)
- Tapioca flour
Topping:- 2 tsp. fried garlic
- Sliced red chill...
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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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Posted by Kroocrew on Friday, June 4, 2010,
In :
Srilanka
Making the masalaIngredients:- 3 tbsp chana dal
- 2 tbsp urad dal
- 2 tbsp toor dal
- 2 tbsp coriander seeds
- 8-10 Indian red chillies
Method:- 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.
- Store the rest in an air tight container for later use.
Making the poriyalIngredients:- 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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Posted by Kroocrew on Wednesday, June 2, 2010,
In :
China
Ingredients:For dough- 2 cups flour
- 3/4 teaspoon salt
For filling- 2 teaspoons dried shrimp
- 2 teaspoons Chinese rice wine, such as Shaoxing,
- 180 gm (6 oz) cabbag , chopped
- 1/2 teaspoon kosher salt
- 500 gm (~1 lb) ground pork
- 120 ml (1/2 cup) ie:1 bunch chives, finely chopped
- 2 scallions (green parts only), thinly sliced.
- 4 cloves garlic, smashed and chopped
- 1/2 teaspoon fresh ginger, finely grated or ground
- 45 ml (3 tablespoons) light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon dar...
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Posted by Kroocrew on Tuesday, June 1, 2010,
In :
Macau
Ingredients: - 1 tablespoon peanut oil
- 2 teaspoons salt
- 2 cloves garlic, sliced
- 250 gm (~1/2 lb) large shrimp, in shells
- 1 teaspoon fresh-grated ginger
- 1/4 to 1/2 teaspoon chillie powder (personal preference)
- 2 green onions, chopped
- 1 tablespoon light soy sauce
- 2 tablespoons gin
Method: Have all ingredients ready. This dish must be done very quickly and over very high heat. Do not peel the shrimp. The shrimp will continue cooking on the sizzle plate so it's important to really push the speed of prep - Heat ...
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Posted by Kroocrew on Tuesday, June 1, 2010,
In :
China
Ingredients:For the prawns- 450g/1 lb raw prawns, peeled
- 2 tbsp groundnut oil (peanut oil)
- 1 tsp finely chopped fresh ginger
- 1½ tsp finely chopped garlic
- 3 tbsp finely chopped spring onions
For the sauce- 100g/4oz green or red pepper, diced
- 1 tbsp cider vinegar or Chinese black rice vinegar
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1½ tbsp chilli bean sauce
- 1½ tbsp tomato purée
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp sugar
- 300ml/10½ fl oz chicken stock
- 1 tbsp cornflour blended with 2 tbsp water t...
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
Ingredients:- 450g (1 lb )scallops
- 1 tbsp light soy sauce
- 1 tbsp dry sherry
- 3 tbsp vegetable oil
- 1 large onion, peeled and cut in eights
- 1 tsp chopped fresh ginger
Sauce- 1 tsp chillie-garlic sauce
- 2 tsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp five-spice powder
- 1 tsp sugar
- 1 tbsp peanut butter
- 60ml (1/4 cup) fish stock
Method: - In a bowl combine scallops, soy sauce and sherry.
- Heat oil in wok. Add onion and stir-fry for 2-3 minutes.
- Blend in sauce ingredients and stir-fry until boiling.
- Heat t...
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
This sauce starts bringing together ingredients and flavours that are no longer single flavours. The process is straight forward and the flavour somewhat complex. An ideal sauce for a large number of people enjoying dumplings as an appetiser. Ingredients: - 60 ml (1/4 cup) soy sauce
- 1Tbsp rice wine
- 1Tbsp rice wine vinegar
- 2 tsp sugar
- 1Tbsp minced scallion
- 11/2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 tsp chillie paste (or certified commercial chillie oil)
Method: - Mix the processed ingredients together.
- Stan...
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
Similar to a straight forward mix of soy and vinegar with just some added heat of chillie. A great dipping sauce and quickly prepared.
Ingredients: - 120 ml (1/2 cup) soy sauce
- 2 Tbsp Chinese Black vinegar or Worcestershire sauce
- 1 Tbsp chillie paste with garlic (or certified commercial chillie oil)
Method: - Mix the ingredients together and stir a little to disperse the chillie paste.
- Let stand for an hour to meld flavours.
Click this image for other
Chinese Dipping Sauces
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
Hot and Sweet Dipping Sauce Ingredients: - 120 ml (1/2 cup) rice vinegar
- 120 ml (1/2 cup) white sugar
- 1 clove garlic, minced 1/4 teaspoon salt
- 1 1/2 teaspoons dried red pepper flakes
Method: - Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat.
- Mash the garlic and salt into a smooth paste, and mix into the pot.
- Stir in the red pepper flakes.
- Cool to room temperature before using, or store up...
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
Hoisin Dipping Sauce As with most dipping sauces, this tastes best if the flavors are allowed to blend for 1 hour before serving. Ingredients: - 1 tablespoon oil for stir-frying
- 1 clove garlic, finely chopped
- 1 teaspoon chopped ginger
- 6 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons water
- 1/4 teaspoon salt
- a few drops sesame oil
- 1 1/2 teaspoons chillie paste, or to taste
- 1 tablespoon chopped peanuts
Method: - Heat the oil in a wok over medium-high to high heat.
- Add the garlic and ginger. S...
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation. Ingredients: - 2 tablespoons dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons water or chicken broth
- 1 teaspoon brown sugar, or to taste
- 6 scallions (green onions, spring onions), ends removed, finely ch...
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
Hot chillie oil adds bite to this dumpling dipping sauce recipe. Yields about 1/2 cup NB: Home prepared Chillie oil comes with a risk of fatal Botulism. Use either freshly prepared Chillie oil (ie less than 10 days old refrigerated) or commercial Chillie oilIngredients: - 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons red wine or red rice vinegar
- 1 teaspoon hot chillie oil
- 1/2 teaspoon granulated sugar, or to taste
- 1 clove garlic, peeled and chopped
- 1 teaspoon minced ginger...
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Posted by Kroocrew on Monday, May 31, 2010,
In :
China
Peanut sauce is a great way to add flavour to appetizers, salads, noodles, fried tofu, and satays. This Chinese influenced recipe for peanut sauce doesn't have the sharp taste of Thai peanut sauce recipes made with curry paste, but is just as flavoursome. Ingredients: - 1/4 cup chicken broth
- 1/2 cup peanut butter
- 3 garlic cloves, minced
- 2 tablespoons cilantro leaves, chopped
- 2 mint leaves, chopped
- 1 tablespoon plus 2 teaspoons sugar
- 2 tablespoons soy sauce
- 3/4 teaspoon chillie powder, or to taste, o...
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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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Posted by Kroocrew on Sunday, May 30, 2010,
In :
Indonesia
Ingredients:- 1 tsp Whole black pepper
- 3 Cloves garlic
- 1/2 md Onion
- 3 Lombok chilles
- 1 tsp Sesame seeds
- 1/4 tsp Freshly ground nutmeg
- 1/2 tsp Terasi [ blachan; fermented
- 3 Ground candlenuts
- 1 tsp Ground coriander
- 1 Tbsp Turmeric [ use fresh if
- 5 tsp Galangal [ laos; use fresh
- 2 tsp Lesser galangal [ kencur]
- 1 Tbsp Grated ginger
- 60 ml (1/4 cup) Water
Method:- Grind whole seeds in pestle and mortar, then blend all together using a food processor if you like.
- It should be golden yellow and thick paste like.
The ... Continue reading ...
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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Posted by Kroocrew on Saturday, May 29, 2010,
In :
India
Ingredients: - Pani Puri/Fuchka 1 packet or make as described in Fuchka
- Potato 1 medium (boiled, peeled and diced)
- Garbanzo Beans 1/4 cup (canned variety is fine)
- Onion 1/4 medium (finely chopped)
- Tomato 1/4 medium, optional (finely chopped)
- Cilantro 5 sprigs (finely chopped)
- Yogurt 1/2 cup (well beaten)
- Chaat Masala to taste
- Salt to taste
- Red Chili Powder
- Mint Chutney
- Tamarind Chutney
- Fine (Thin) Sev 1/2 cup
Method: - Punch a small hole on top of each of the pani puris and place them on the final se...
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Posted by Kroocrew on Saturday, May 29, 2010,
In :
India
Sev is a crispy snack food. Made with a flour and seasoned with spices then deep fried until crisp. It's a process that can be varied with flavourant ingredients any way you wish. Great with a beer; tossed on the top of a salad; used as a contrasting texture for soups and wet foods.
Sev is a crispy snack food. Made with a flour and seasoned with spices then deep fried until crisp. It's a process that can be varied with flavourant ingredients any way you wish. Great with a beer; tossed on th...
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Posted by Kroocrew on Saturday, May 29, 2010,
In :
India
Ingredients:- 2 medium sized potatoes
- 1 cup mashed paneer, Farmer's cheese, cottage cheese or a medium fat soft cheese
- 1 teaspoon salt, (variable)
- 1 finely chopped Thai or milder chillie or 1/2 tsp chillie powder
- 1/4 teaspoon fresh ground black pepper
For batter:- 3 tablespoon all purpose flour (maida, plain flour)
- 5 tablespoons water
Method:- Mix the flour with water and blend into a very smooth batter.
- Grate the uncooked potatoes .
- Dice the chillie finely.
- Add the potatoes to boiling wate...
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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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Posted by Kroocrew on Friday, May 21, 2010,
In :
Nepal
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:- Cook the pork ribs ten minutes in water and discard the water.
- Mix all other ingredients and add the ribs, coat them well.
- Fry the ribs for 10 minutes, slowly add the soy sauce mixture, heat until most liquid has disappeared.
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Image pending
: - 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- Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain.
- Slice ginger and garlic.
- Remove seeds and cut chillies into quarters.
- Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garl...
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Ingredients - 2 stalks lemongrass
- 2cm knob ginger
- 1 Bombay onion
- 2cm piece galangal
- 8-10 fresh red chillies, seeded
- 4 dried chillies, soaked and seeded
- ½ cup oil
- 1-2 pieces dried tamarind fruit (asam keping)
- 200g castor sugar
- 250g toasted peanuts, coarsely pounded
- Salt to taste
Method - Combine lemongrass, ginger, onion, galangal and both types of chillies in a food processor. Process into a paste.
- Heat oil in a wok, add the combined chilli paste and fry until fragrant.
- Add tamarind fruit, sugar, peanuts and...
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Cencaluk is a particularly pungent fermented seafood product. It's made from krill and tiny prawn. Not something that would be commonly used by non-malay or non-indonesians. Ingredients:- 1½ tbsp good quality cencaluk
- 4–5 shallots
- 1 tbsp sliced red chilli
- 1 tbsp sliced bird’s eye chillies
Seasoning:- 1 tbsp sugar or to taste
- 2 tbsp freshly squeezed lime juice
Method:- Slice shallots lengthwise.
- Put cencaluk, red chillie, bird’s eye’s chillies and shallots in a bowl.
- Add in sugar and lime juice t...
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Ingredients :- 1.5 kg (3 1/3 lb) Chicken, cut into 6 pieces
- 100 ml ( little less than 1/2 cup) Water
- 300 ml (1 1/4 cup) Thick coconut milk
- 50g (1 2/3 oz) Tamarind paste
Spices- 6 Shallots
- 3 cloves Garlic
- 2cm (~1 in) Ginger piece
- 1 stalk Lemon grass
- 3 teaspoons Chili paste
- 1 teaspoon Cinnamon powder
Seasoning- 2 teaspoons Salt or to taste
- 1/2 teaspoon Ground black pepper
Method :- Mix the tamarind paste with the 100 ml water and squeeze to obtain tamarind juice. Set aside.
- Combine and ground the spice ingre...
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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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Ingredients:- 500g/ 1 packet rice flour
- 900ml/ 3½ cups water
- 3g/ ½ tsp salt
Ingredients B: For Ulam- 200g/ 10 long beans, sliced thinly
- 150g/ 2 cups bean sprout, cleaned
- 80g/ 1 bunch kesom leaves, sliced thinly (syn: laksa leaf, Viet Coriander. Persicaria odorata)
- 250g/ 1 cucumber, sliced finely
Ingredients C: For Gravy- 1kg/ 4 kembung fish
- 200g grated coconut
- 30g/ 3 tbsp skim milk powder
- 10g/ 1 tbsp black pepper
- 20g/ 10 shallots
- 15g/ 3 pips ...
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Skate is the most popular fish for this type of grill. The meat tends to hold together and not flake. Grouper is another optionIngredients:- 500 gm (1 lb) skate or a fish which doesn’t flake easily when cooked
- Cooking oil
- 4 pieces of large banana leaves
- 1 thinly sliced shallot or small onion for the dipping sauce
- A lime or lemon for the dipping sauce
Marinade – For Blending- 4 sliced shallots or 2 small onions
- 2 sliced medium sized onions
- 1 stalk sliced lemon grass – use only the bottom 3 inches
- 2...
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Ingredients:For the dough- 500 gm (1 lb) sweet potatoes (boiled and mashed)
- 10 tablespoons all-purpose flour
- Small shrimps for garnishing (with shells and heads on)
- 1 tablespoon of sugar
- A pinch of salt
For the filling- 960 ml (4 cups) of grated coconut
- 120 ml (1/2 cup) of dried shrimps
- 1 garlic*
- 3 shallots *
- 6 fresh red chillies (or dried red chilies)*
- 1 lemon grass (use only the white part)*
- 1 1/2 teaspoon tumeric powder
- 5 slices of peeled fresh ginger*
- Salt to taste
- Sugar to taste (palm sugar preferred)
- 2 t...
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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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Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Vietnam
Ingredients:- 1 kg prawns, {shelled or unshelled}
- bunch of green onions, chopped
- 1/2 tsp turmeric
- 1 chili pepper, chopped
- 1 tbsp mustard seed
- 2 cloves garlic, mashed
Method: - Fry the onions, garlic and chillie pepper for three minutes.
- Add the prawns and fry two minutes more.
- Add the rest of the ingredients and heat for two minutes.
- Serve with white rice and cucumber bean sprout salad.
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Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
This recipe doesn't call for pre-cooked and cooled rice which is the most common requirement for fried rice dishes. It uses the Japanese trick of adding vinegar to the hot cooked rice then drying the surface of the grains for use subsequently. Ingredients: - 1 cup long grained rice (Will yield about 2 cups approx. cooked)
- 2 cloves of garlic – chopped fine
- 1/2 onion chopped
- 8 -10 Whole Dry Red Chillies
- 1 teaspoon freshly ground black peppercorn
- 1 teaspoon very thinly sliced ginger
- 4 tablespoons oil ...
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Posted by Kroocrew on Monday, May 10, 2010,
In :
Vietnam
Ingredients:- 2 Tbsp finely chopped fresh lemon grass
- 5 Tbsp minced garlic (about 10 large cloves)
- 1/2 teaspoon Asian red chillie sauce, such as Sriracha
- 3 Tbsp fish sauce
- 2 tsp sugar
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1 Tbsp freshly ground black pepper
- 60 ml (1/4 cup) finely chopped green onions
- 500 gm (~1 lb) medium shrimp, peeled (leave tails intact) and deveined
- 6 wooden skewers (6 in. each), soaked in water
- 80 ml (1/3 cup) loosely packed fresh mint leaves, sliced into thin...
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Posted by Kroocrew on Monday, May 10, 2010,
In :
Vietnam
Ingredients:- 300 gm (~10 oz) chicken, cut into bite-sized pieces
- 2 Tbsp corn starch
- 1 Tbsp peanut oil
- 2 tsp salt
Cooking sauce:- 2 Tbsp chopped lemon grass
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 1/2 Tbsp sugar
- 1 tsp chili flakes
- 1 tsp chopped garlic
- 2 dried chili peppers
- 1/2 red onion, diced
- 16-20 Thai basil leaves
- 60 ml (1/4 cup)* "coconut juice" or "coconut soda" if can't locate the coco-nut juice.
* coco-nut juice is not coconut milk. It's the juice of a coconut usually a young nut and is quite clear that ... Continue reading ...
Posted by Kroocrew on Monday, May 10, 2010,
In :
Vietnam
Ingredients:
the marinade- 2 tablespoons fish sauce
- 1 tablespoons brown sugar
the meat- 750 gm (~1.5 lbs) chicken drumsticks (or any other cut)
the sauce- 120 ml (1/2 cup) brown sugar
- 60 ml (1/4 cup) fish sauce
- 60 ml (1/4 cup) rice vinegar
- 60 ml (1/4 cup) water
- 2 teaspoons of chillie paste
- 1 tablespoon ginger, minced
- 1 shallot, minced
- 3 cloves garlic, minced
last second additions- 2 sprigs of scallion (green onions), roughly chopped 1/2″-3/4″ long
- 1 thai chilli (phrik chi fah), thinly sliced
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Posted by Kroocrew on Sunday, May 9, 2010,
In :
China
Szechuan pepper
- 250 gm (1/2 lb) ground pork
- 1/2 tsp of Szechuan pepper-corns (optional)
- 2 Tbsp soy sauce
- 1 Tbsp Shao Hsing cooking wine or dry sherry
- 2 Tbsp vegetable oil
- 1 Tbsp chili-bean sauce
- 2 garlic cloves, chopped
- 1 tsp minced fresh ginger
- 1/2 tsp salt
- 600 gm (~1 1/4 lbs) Asian eggplants, cut into 2 cm (3/4-in) cubes
- 1 Tbsp sugar
- 120 ml (1/2 cup) chicken broth
- 1 Tbsp black chinese vinegar or balsamic vinegar
- 2 tsp cornstarch mixed with 2 Tbsp water
- 1 tsp sesame oil
- 2 tsp sesame seeds, toas...
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Posted by Kroocrew on Sunday, May 9, 2010,
In :
Phillipines
Commentaries by Filippino nationals and ex-pats on this food tend to have a very high use of superlatives. There's no doubt that it's one of the homestyle foods close to the heart Ingredients:- 750 gm 1-1/2 lbs pork cheeks (or 1 Kg (~2 lbs) deboned pork hocks)
- 250 gm (~1/2 lb) beef or pork tongue
- 250 gm (~1/2 lb) beef or pork heart
- 250 gm (~1/2 lb) liver (pork, beef or chicken)
- 480 ml (2 cups) water (for boiling)
- 240 ml (1 cup) pineapple juice (for boiling)
- 1 tsp whole black peppers (for boiling)
Mari...
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Posted by "Kok Robin" on Sunday, May 9, 2010,
In :
China
This recipe was created by a talented cook and food photographer with a Flickr photostream "fotoosvanrobin"Both the image and the recipe are attributed to him. I have taken the liberty to classify this as China cuisine as it sits comfortably in that style with expedient and clever use of a few well picked ingredientsIngredients:- 6 Choice oysters
- 1 Tbsp light soysauce
- 1 Tbsp shaoxing ricewine
- 1 Tbsp white ricevinegar
- 2 Tbsp chicken broth, mushroom broth or water
- 1½ tsp sugar
- 2 tsp sesame oil.
- 1 Spri...
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Posted by Kroocrew on Saturday, May 8, 2010,
In :
China
 © Used with kind permission of Tracy Anderson- 2 chicken breast halves, with skin and bone (important). ~750 gm (~1 1/2 lbs).
- 1 1/2 teaspoons fresh lime juice
- 1 teaspoon chilli garlic sauce (Huy Fong)
- 1 teaspoon red chilli oil
- 1 teaspoon Sichuan-pepper oil.
- 1 teaspoon finely grated peeled fresh ginger
- 1/2 teaspoon finely grated garlic
- 1/2 teaspoon minced fresh red chillie
- 1/2 teaspoon salt
- 1 cup fresh cilantro sprigs
Method:- Set steamer rack inside a wide 6-8 litrem (6-8 quart) pot and fil...
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Posted by Kroocrew on Friday, May 7, 2010,
In :
Singapore
Ingredients- 750 gm - 1 Kg (~1½-2 lb) whole Stingray or Pomfret fish cleaned
- 1½ tsp palm sugar or dark brown sugar
- salt
- juice of 1 lemon
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 240 ml (1 cup) warm water
- a large piece of banana leaf [Substitute: aluminium foil]
- 2-4 toothpicks, soaked in water
- 3-4 fresh kalamansi limes, cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
- 1 onion, sliced, for garnish [optional]
- A few sprigs fresh coriander leaves [cilantro], for garnish [optio...
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Posted by Kroocrew on Monday, May 3, 2010,
In :
Cambodia
Ingredients:Squid- 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
- 50 g (1 2/3 oz) rice flour
- salt and pepper
- oil for deep frying
Stuffing- 100g (*1/4 lb)pork mince
- 100g (*1/4 lb) prawns, peeled
- 1 garlic clove crushed
- 2 tsp ginger, roughly chopped
- 1 tsp Vietnamese fish sauce
- 1 tsp red chilli, seeds removed and roughly chopped
- 1 tbsp coriander, roughly chopped
- 10g (1/3 oz) water chestnuts
- 1 egg white
- freshly ground pepper
* For convenience I've rounded up the ... Continue reading ...
Posted by Kroocrew on Monday, April 26, 2010,
In :
China
I noticed this paste and was impressed by the look of the image. The flecks of charcoal says straight away a home-made and lovingly prepared paste.
I wrote to the owner who graciously has allowed me to use his image and he also sent back a description of the paste which I had no knowledge of:
"Chakma Chillie Paste which is called "Sidol-diye Morich Baaitye". It is a preparation of Highland Chakma Chilly with roasted fish paste(sidol).It is a speciality of Chakma people in South Western part o...
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Posted by Kroocrew on Thursday, April 22, 2010,
In :
Macau
Ingredients: - 6 Tbsp. Extra Virgin Olive Oil
- 500 gm (~1 lb) 16-20 Prawns, shell on
- 2 Bay Leaf
- 2 Tbsp. Shallot, minced
- 4 Tbsp. Garlic, fresh, fine minced
- 60 ml 1/4 cup Chopped Scallions, White Part
- 120 ml (1/2 cup) Chopped Scallion, Green Part
- 120 ml (1/2 cup) White Wine
- 2 Tbsp. Chillie Paste
- 2 Tbsp. Chicken Broth
- 1 Tbsp. Cilantro, chopped
- Lemon Half
Method: - In a hot wok, drizzle 4 Tbsp. E V Olive Oil.
- Add Prawns and Bay Leaves. (keep the prawns separated to enhance the cooking)
- Cook for approx. ...
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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:- First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced...
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Posted by Kroocrew on Tuesday, April 20, 2010,
In :
Macau
Ingredients:- 2 heads roasted garlic
- ½ cup olive oil
- 1 large red onion, cut into ½ inch rounds
- 2 small zucchini, cut into ½ inch thick rounds
- 1 can button mushrooms, sliced in halves
- 1 small bundle of large asparagus
- 1 big red bell pepper, seeded and cut into ½ inch strips
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- 2 tablespoons flat leaf parsley, finely chopped
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 - 155 gram can 555 Sardines in Oil Spanish Style
- wansoy and black oli...
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Posted by Kroocrew on Monday, April 19, 2010,
In :
Macau
Ingredients: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:- To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears.
- Break the breast bone if necessary so the chicken can lay flat.
- Mix all ingredients for the marinade toget...
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Posted by Kroocrew on Monday, April 19, 2010,
In :
Thailand
 The red ant seen widely through SE Asia is a weaver ant. They're fairly docile unless you disturb their nest and then they come out in force. Their bite isn't too bad and there's little after effect. Occasionally there's a mild sting of formic acid but nothing compared to other ant species. Coincidentally I have noticed that when the Red Ants are present around the property there doesn't seem to be any Fire-Ants. Certainly the numbers of Red ants is far greater than the apparent community o...
Posted by Kroocrew on Sunday, April 18, 2010,
In :
China
Ingredients: - 1 tsp curry
- Chillie powder (+/-)
- 4 Tbsp margarine or butter
- 2 red and 2 green paprikas
- 2 yellow onions or
- 2 pieces of leek
- 2 clove garlic
- 500 gm (1 lb) shelled and deveined shrimp
- 6 Tbsp tomato puree
- 120 ml (1/2 cup) water
- 120 ml (1/2 cup) cream
- Salt
- 1 cup dried shitake mushrooms ( Soak shitake in warm water 30 mins. Remove stalks when rehydrated)
Method: - In a wok fry the curry and paprika powder in the margarine or butter, add paprika strips, onions, garlic.
- Add the tomato puree...
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Posted by Kroocrew on Saturday, April 17, 2010,
In :
Japan
Ingredients:- 280ml (1.125 cup or 9 oz) fresh or 250ml (1 cup or 8 oz) dried Soba noodles. {A mixture of various coloured noodles adds to the visual attractiveness of the dish}
Ingredients for Sauce:- 250ml (1 cup) water
- 250ml (1 cup) creamy peanut butter or almond butter
- 2 Tbsps of a light soy sauce
- 2 to 3 Tbsps of a chilli garlic sauce. {There are many of these on supermarket shelves and your asian grocer will almost certainly help you select one from their own stocks}
- 60ml (1/4 cup) chopped fresh ...
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Posted by Kroocrew on Friday, April 16, 2010,
In :
Thailand
This instruction has been extracted from the complete Khao Muu Daeng recipe on a search enquiry I have observed.The quick and easy short-cut:- Many stalls in Thailand simply mix some soy sauce, palm sugar vinegar and sliced chillies and allow to steep before placing on the table for people to add it themselves.
The traditional and the full flavoured method:- This begins with the juices of the cooked pork which contains the original marinade. in fact this is more a gravy than a light sauce. many ...
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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:- In large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan, heat two Tbsps of oil.
- Add seasoned ...
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Posted by Kroocrew on Friday, April 16, 2010,
In :
Thailand
Massaman curry is a mild rich and fully aromatic curry blend with little chillie style heat. It won't burn your mouth out. Ingredients:- 3 Tbsp Massaman curry paste
- 500 gm (~1 lb) chicken drummettes or other cuts of chicken, beef or pork.
- 2 cups sweet potato (or regular white potato), cut into large chunks
- 2.5 Tbsp sugar
- 3 tablespoons fish sauce
- 1 cup coconut cream
- 3 cups coconut milk
Method:- Into a wok add 3 Tbsp of Massaman Curry paste.
- ½ cup of coconut milk and mix over a medium heat.
- Reduce the c...
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Posted by Kroocrew on Thursday, April 15, 2010,
In :
Thailand
Pie Tee pastry cases are almost identical to Kratong Tong cases
Kratong pastry cups
Method:- 1 cups all purpose flour
- 1 cup rice flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 egg yolks
- 2 tablespoons vegetable oil
- 2/3 cup water
- 2/3 cup slaked lime water (see below)
- 4 cups vegetable oil for frying
Method:- Prepare slaked lime water by mixing one tablespoon lime paste with 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom.
- Pour 2/3 cups of this clear liquid into another container. Disc...
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Posted by Kroocrew on Saturday, April 3, 2010,
In :
India
Ingredients :- 250 gms yam (jimikand)
- Oil to deep fry
- 5-6 cloves garlic (lahsun)
- 2-3 whole red chillies
- A few sprigs coriander (dhaniya) leaves
- 1 tbsp coriander seeds
- Turmeric (haldi) powder
- 1 tsp cumin (jeera) seeds
- Salt to taste
Method:- Cut yam into big pieces and boil till tender.
- Remove, drain, and cut into medium-thick slices.
- Heat sufficient oil in a kadai (wok) and deep fry till golden crisp.
- Peel and wash garlic. Remove stems of red chillies.
- Clean, wash, and chop coriander leaves.
- Grin...
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Posted by Kroocrew on Saturday, March 27, 2010,
In :
India
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... Continue reading ...
Posted by Kroocrew on Sunday, March 21, 2010,
In :
Indonesia
Ayam Penyet is quickly becoming a favoured street stall food, (equivalent to side-walk cafes of the west). It originated in Java and has penetrated the straights between Indo and Singapore. It is now quickly gaining popularity in Malaysia and I suspect that we will see it in Thailand fairly soon (or a customised version). It is a very moreish food and always enjoyed.
One question that is frequently asked is the association between European Bay-leaves and Indian Bay leaves. There really is no ...
Posted by Kroocrew on Wednesday, March 17, 2010,
In :
Thailand
Ingredients:- 1 small butternut squash, about 750 gm (~1-1/2 lbs)
- 2 tablespoons coarsely chopped shallots or yellow onion
- 1 tablespoon coarsely chopped garlic
- 2.5 cm (~1 in) peeled and coarsely chopped piece fresh galangal
- 1 whole seed casing of star anise.
- 2 fresh green jalapeño chillies or 1 fresh green serrano or Thai chillie
- 3 tablespoons plus 1/2 cup water
- 3/4 cup coarsely chopped cilantro leaves and stems
- 400 ml (14 ounces) unsweetened coconut milk (about 1 3/4 cups)
- 1 teaspoon sugar
- 1 teaspoon...
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Posted by Kroocrew on Wednesday, March 17, 2010,
In :
Thailand
Ingredients :- Vegetable oil 4 Tbsp.
- Coconut milk 500 ml (~2 cups or 16 fl.oz.)
- Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
- Chicken, cut pieces 750 gm (1 1/2 lbs)
- Fish sauce 3 - 4 Tbsp.
- Granulated sugar 1 Tbsp.
- Sweet basil leaves, (bai horapha) 1/2 cup
- Red spur chili peppers, sliced 4 - 6
Method:- Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and a little of the coconut milk. Heat the mix over a low heat, separati...
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Posted by Kroocrew on Wednesday, March 17, 2010,
In :
Laos
The curry for this dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets. Ingredients: - 800 gms ( 1lb 12 oz) Thin Rice Noodle
- 500 gms (~1 lb) Chicken Leg or Breast with Skin
- 7 Dried Chillies
- 4 Garlic Cloves
- 2 Red Onions
- 10 gms (1/3 oz) Chopped Krachai
- 4 Kaffir Lime Leaves
- 4 Tablespoons Old Fish Sauce
- 4 Tablespoons Fish Sauce
- 2 Tablespoons Red Curry Paste
- 1 Teaspoons Sugar
- 500 ml (1 pint) Water
- 500 ml (1...
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Posted by Kroocrew on Tuesday, March 16, 2010,
In :
Indonesia
Ingredients :- 500g (~1 lb) small squid (sotong)
- 2 tbsp tamarind pulp
- 1 stalk of lemongrass, peeled and sliced
- 4 garlic clove, crushed
- 4 dried red chilies, soaked and drained
- 4 candlenuts
- 1 tsp blachan (dried shrimp paste)
- 1 onion, chopped
- 2 tbsp peanut oil
- 2 ripe tomatoes, quartered
- 1/2 tsp salt
- 2 tsp palm sugar or brown sugar
Method :- Clean the squid.
- Either:
- Cut the tubes lengthwise and use the tip of the knife to lightly score a crisscross pattern on the surface, without cutting right through. Cut into...
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Posted by Kroocrew on Monday, March 15, 2010,
In :
Srilanka
Ingredients:- 2 Tbsp Oil
- 1 Onion (peeled and diced)
- 500 gm (~1 lb) Prawns (peeled)
- 4 cloves Garlic (peeled and crushed)
- 1 1/2 Tbsp Curry powder
- 1 1/2 Tbsp Chili powder
- 1/2 Tbsp Turmeric
- 160 ml (1/3 pt) Coconut milk (or water)
- 2-3 Green chilies (seeded and very finely chopped)
- 2-3 sprigs Coriander leaves (chopped)
- 1-2 Tomatoes (sliced)
- Salt
- Lemon juice
Method:- Heat the oil in a pan and gently fry the onion until tender
- Add the prawns and continue frying until dry
- Add the garlic, curry powder, chili powde...
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Posted by Kroocrew on Monday, March 15, 2010,
In :
Srilanka
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: - Mix the dry ingredients in a bowl
- Stir fry the mixture in a little oil in a wok or kadai
- The moisture content can be adjusted with the addition of milk if required.
Continue reading ...
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:- Boil the potatoes, peel and cut into bite size pieces
- Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder
- Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon...
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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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Posted by Kroocrew on Sunday, March 14, 2010,
In :
China
"Fish-fragrant flavour" is one of Szechuan´s famous 23 flavours and an overall Chinese classic. Ingredients:- 450 g purple eggplants
- 100 g minced meat (or reconstituted soy mince)
- salt
- oil (+ a splash of sesame oil for final touch)
- 2 tbsp Sichuanese chili bean paste (豆瓣酱 -dou ban jiang)
- 2 tsp fresh grated ginger
- 3 tsp pressed garlic
- 1/2 cup veggie broth
- 1 tsp sugar
- 1/2 tsp soy sauce
- 1 tsp cornstarch
- 2 tsp rice wine
- 3 scallions, green parts only
Method:- Cut the eggplants length-ways into 4 quarters a...
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Posted by Kroocrew on Saturday, March 13, 2010,
In :
Thailand
Ingredients- oil to deep fry
- 1 kg (~2 lbs) of filleted white fleshed freshwater fish
- 480 ml (2 cups) Thai chillie
- 120 ml (1/2 cup) garlic
- 120 ml (1/2 cup) shallots
- 3 tablespoons shrimp paste
- 60 ml (1/4 cup) fish sauce
- 3-4 tablespoons palm sugar.
Method:
- Flake the fish and deep fry until the flakes turn golden brown.
- Chop the chillies, shallots and garlic, then broil them briefly and pound the ingredients together in a mortar and pestle or food processor to form a smooth paste.
- Place in a small saucepan...
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Posted by Kroocrew on Friday, March 12, 2010,
In :
Thailand
Ingredients- 1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
- 1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
- 2 x 400 ml tins or an equivalent volume of coconut milk
For the curry paste:- 4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
- 1 level tablespoon lemon grass, finely chopped
- 1 inch (2.5 cm) cube fresh galangal. Please note that ginger has a totally different flavour and if used will produce a good product but not the same taste.
- 5 g...
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Posted by Kroocrew on Friday, March 12, 2010,
In :
Thailand
Ingredients- 750 gm (1.5 lbs) chicken wings
Marinade- 1 Tbsp fish sauce
- 1Tbsp sugar
- quarter cup thinly sliced lemongrass
- 10-15 cloves garlic, crushed
- 1 tablespoon ground black pepper
- 1 tablespoon chopped Thai chillie
- 1/4 cup chopped coriander/cilantro (including roots if possible)
- 1/4 cup tomato chillie ketchup
- 1/4 cup whisky (preferably bourbon or Mekong whisky)
Method- Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.
- Barbeque or grill th...
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Posted by Kroocrew on Friday, March 12, 2010,
In :
Thailand
Ingredients- 500 gm (1 lb) beef. Any beef cut can be used.
Salad- 60 ml (1/4 cup) sliced onions, separated
- 2 tomatoes, wedged
- 60 ml (1/4 cup) sliced cucumber
- 60 ml (1/4 cup) thinly sliced Thai chillie
Sauce- 60 ml (1/4 cup) fish sauce
- 60 ml (1/4 cup) lime juice
- 1 tablespoon sweet dark soy sauce
- 3 tablespoons minced garlic
- 3 tablespoons minced ginger
- 3 tablespoons chopped coriander/cilantro (including the roots)
- 60 ml (1/4 cup) chopped green onions (spring onions)
- 60 ml (1/4 cup) chopped shallots
- 1 tablespoon ...
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Posted by Kroocrew on Friday, March 12, 2010,
In :
Thailand
Ingredients- 1 cube chicken bouillion
- 500 gm (~1 lb) salmon cut into bite-size chunks
- 1 tsp corriander seed
- 4 cloves garlic
- 1/2 tsp white pepper powder
- 240 ml (1 cup) sliced fresh galangal
- 60 ml (1/4 cup) sliced fresh lemongrass
- 60 ml (1/4 cup) kaffir lime leaves, sliced
- 240 ml (1 cup) fresh mushroom (more if desired)
- 2 13 oz cans coconut milk
- 105 ml (7 Tbsp) fish sauce
Method- In a mortar and pestle pound the corriander seed, garlic and Thai pepper powder into a paste.
- Bring 6 cups water to a boil and add c...
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Posted by Kroocrew on Wednesday, March 10, 2010,
In :
Japan
Shabu-shabu or syabu-syabu is a relatively new variant of hotpot. It was introduced with the opening of a specialist restaurant for this dish called "Suehiro" in Osaka. (1955) The name shabu-shabu is due to the swishing sound that is made when the meat is pulled back and forth in the cooking broth. Vegetables accompany the cooked meat and they are also cooked in the pot. The cooked meat and vegetables are dipped in ponzu or "goma" (sesame seed) and served with steamed white rice.
Leftover ... Continue reading ...
Posted by Kroocrew on Tuesday, March 9, 2010,
In :
Myanmar
Dehydrated shitake mushrooms have a stalk that doesn't soften on rehydration. Instructions invariably direct you to remove and discard the stalk. The thing here is to allow the stalks to dry again and store them until a suitable quantity is collected. These re-collected stalks need to be very dry before storage, either by oven drying at a low setting or out in the sun for the day. This is then the starting material.Ingredients:- 50g dried mushroom stalks
- 4 garlic cloves, thinly sliced
- 2 shallo...
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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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Posted by Kroocrew on Sunday, March 7, 2010,
In :
Xinjiang
Ingredients: - 1 chicken cut into serve sized pieces
- 3 or 4 potatoes (Peel potatoes, slice into 0.5 cm thick slices)
- 3 red chillies and 3 green chillies (jalapeño pepper, Thai and habañero pepper - dried habañero peppers are all fine choices)
- 1 tsp Sichuan pepper
- 1 Tbsp Xinjiang Spice
- 1 piece fresh ginger 2.5 cm (~1 in) (sliced),
- 2 or 3 green onions (chopped),
- 2 cloves garlic (minced)
- 3 or 4 star anise
- 3 Tbsp Hsao Xing wine
- 2 Tbsp Light Soy Sauce
- Dark Soy Sauce
- Olive oil or canola
- 1 Tbsp Sugar
- Water
Me...
Posted by Kroocrew on Sunday, March 7, 2010,
In :
Xinjiang
Proof that Marco passed this way?
Dough Ingredients: - 150g ( 5 1/4 oz) plain flour
- 7g (1/4 oz) dry yeast
- half teaspoon salt
- 1 tablespoon olive oil
- 125ml (~1/2 cup) warm water
- olive oil
Lamb Topping: Method: - Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball.
- Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in...
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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: - Slice the lamb as thin as possible. (pre-freezing for 20 m...
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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 Thursday, March 4, 2010,
In :
Laos
There are at least 101 ways of preparing this and none are wrong. If we take the simplest of all it's very close to the country Isaan or Lao country laap.Laap is enjoyed widely in Lao, North East Thailand and Cambodia, where it may have originatedIngredients:- 500 gm (~1 lb) Minced pork meat.
- Pork offal: Liver, kidney thinly sliced (optional)
- 2 Tbsp Roasted Sticky rice powder
- 4 Birds eye chillies. Sliced fairly finely. (this amount will produce a hot (spicy) laap)
- ½ lime
- 1 tsp Palm sugar
- Fish Sau...
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Posted by Kroocrew on Thursday, March 4, 2010,
China.  Chinese chillie sauces usually come as a thick paste, and are used either as a dipping sauce or in stir-frying. Dou Ban Sauce (La Dou Ban Jiang 辣豆瓣醬, La Dou Jiang 辣豆醬, Dou ban jiang 豆瓣醬), ("la" is "spice", "dou" is "bean", "ban" is "piece", and "jiang" is "sauce") originates from Szechuan cuisine in which chillies are used liberally. It is made from broad or soy bean paste, and usually contain a fair amount of chillie. Often referred to in English as Chillie Bean Sau... Continue reading ...
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 :- Wash, dr...
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Posted by Kroocrew on Thursday, March 4, 2010,
In :
China
Fish Head with Chopped Chili is a signature Hunan dish. Ingredients: - spotted silver carp head,
- 5 red chillies,chopped.
- 2 Tbsp Hsao Xing cooking wine,
- 2 Tbsp chicken essence,
- 1 Tbsp fermented black beans,
- 2.5 cm (1 in) piece of ginger,
- 2 shallots,
- salt
- garlic.
- Cooking oil
Method:- Put the fish head in a bowl and coat it with vegetable oil.
- Scatter chopped red chili, ginger, salt, fermented black beans and cooking wine on the fish head.
- Steam fish head for 8 minutes.
- Add chopped shallots and garl...
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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.... Continue reading ...
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, March 1, 2010,
In :
Xinjiang
This recipe is really rare and the best I could find. Arguably the most popular street food in China Ingredients: - 1 kg of lamb
- 1/2-cup ground cumin
-
1 tablespoon coriander seeds (optional)
- 1/4-cup chillie flakes
- 2 tablespoon ground black pepper
- 1-tablespoon chili powder
- 1 tablespoon ground Szechuan peppercorns (optional)
- 2 tablespoons granulated fresh garlic
- 2 tablespoons salt
-
½ cup lemon juice
- 2 tablespoon of light soy sauce
- 1/2 cup of olive oil
Method: - Cut the 1kg of lamb into long thin strips with ...
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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: - Dissolve salt into water. In a large mixing bowl, add the saltwater to flour while kneading the dough constantly for about five minutes.
- Dice fat or meat and vegetables into small cubes, not more than half an inch wide.
- Combine meat and vegetables into an...
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Posted by Kroocrew on Saturday, February 27, 2010,
In :
Xinjiang
Ingredients - 1 lb. (500g) cooked mutton
- 1 tbsp soy sauce
- 2 dried hot red chili (chilli) peppers
- bone stock
- 3 1/2 oz (100ml) vegetable oil
- 1/4 tsp. ground Sichuan peppercorns
- 1/2 tsp. scallions, sliced diagonally
- 1/4 tsp. sesame oil
- 1/2 tsp. vinegar
- 1/4 tsp. MSG (optional)
Method:- Slice mutton. Halve, seed, wash , and dice the chili peppers.
- Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain.
- Pour the oil out of the ...
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Posted by Kroocrew on Saturday, February 27, 2010,
In :
Xinjiang
Ingredients: - 1/4 cup cumin seed
- 2 tablespoons dried szechuan chile flakes
- 2 tablespoons black pepper
- 1 tablespoon szechuan peppercorns
- 1 tablespoon ground ginger powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons chillie powder
- 1 1/2 teaspoons sea salt
Method: - Toast Szechuan peppercorns until fragrant.
- Toast cumin until lightly browned.
- Grind Szechuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
- Stir in remaining ingredients.
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Posted by Kroocrew on Saturday, February 27, 2010,
In :
Xinjiang
Ingredients: - ½ lb. mutton (or beef);
- 4 servings uncooked thick spaghetti (or udon noodles);
- 1 cup garlic scapes (or ½ cup spring onion);
- 1 cup mild green chile peppers;
- 2 cups tomatoes;
- 1 stalk spring onion;
- 4 cloves garlic;
- 2 tbsp. cooking oil;
- 3 tbsp. hot water;
- salt and ginger to taste.
Preparation: - Chop mutton into small pieces. Fry in wok on medium heat with cooking oil.
- Remove seeds from peppers. Dice peppers and tomatoes. Cut garlic scapes into inch-long segments. (If using spring oni...
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Posted by Kroocrew on Saturday, February 27, 2010,
In :
Laos
 Homemade chillie oil and homemade Garlic oil have been associated with the growth of Clostridium botulinum. and in both situations the victims died. This is the organism responsible for Botulism. The "spores" are wide spread in nature being found in many soils. The spore is extremely resistant to heat destruction and the process unsuitable for sterilising the ingredients in chillie oil, requiring a temperature of 160C (320 F) for two hours or steam sterilisation at 120C, 15 PSI for 20 minute... Continue reading ...
Posted by Kroocrew on Friday, February 26, 2010,
In :
Xinjiang
Ingredients: - 2 large cucumbers, peeled
- 4 regular tomatoes
- ¼ red onion
- 2 tsp red chillie powder
- 2 tsp sugar
- 1 tsp salt
- chopped cilantro
Method: - Wash and dice the cucumbers, tomatoes, and red onion.
- Mix chilie powder, sugar, and salt with the raw vegetables in a large bowl.
- Serve cold with a bit of cilantro.
Continue reading ...
 © All Rights Reserved. Used with kind permission of Maria Ting Cincalok is a paste of fermented small shrimp. It gives a very strong flavour so the dish that will be used to dip shouldn't be too salty...It is a good dip with fried fish, boil-cooked sotong (octopus) and fried mi hun (rice vermicelli). Ingredients: - 5 tbsp Cincalok
- 3 shallots, peeled and sliced thinly
- 1 tbsp chillie padi (small hot chillies), chopped finely
- 2 tbsp lime juice
- 1 tbsp sugar
Method: - Combine all ingredients and mix well
It h... Continue reading ...
Posted by Kroocrew on Friday, February 26, 2010,
In :
Singapore
Ingredients:- 4 cloves garlic
- 1 red onion
- some dried chillies - soaked
- 1/2 tea spoon tumeric (or powder)
- 2 tablespoon ketumbar (coriander) powder
- 1 teaspoon jintan puteh (cumin) powder
- 1 kg sotong(squid) - cleaned and cut into edible sized pieces
- Thumb size piece galangal
- 2 lemon grass - white/mauve part cut into 2 cm (~1in) sections
- salt to taste
- msg (optional)
- several lime leaves
- 500 ml coconut milk
Method:- Soak some dried chillies in warm water for 30 minutes.
- In a mortar pound the drained chillies into...
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Posted by Kroocrew on Friday, February 26, 2010,
In :
Singapore
Ingredients:Thick yellow noodles (oiled noodles)Bean sproutsBeef finely slicedPrawns, shelled and keep the shellsSweet potato flour (or other starch flour for thickening)Sweet potatoes (or potatoes)Coconut milkEggs TofuShallots, finely slicedSour lime(or lime juice)Dark soya sauce (optional)Green chillie, sliced (optional)Shrimp fry (baby shrimp)Rempah:GarlicDried chillieOnionTurmericShallotsGalangalBelacan(shrimp paste)Coriander powderBean-paste (taocheo)Ground black pepperMethod: (Rempah)... Continue reading ...
Belacan-Chillie Paste ingredient
- 150g lala clams (deshelled)
- 2 stalks spring onions, cut to 2 inch lengths
- 1 tbsp chopped garlic
- 1/2 onion, cut to rings
- 1 tbsp belacan chilli paste (eg. Taho brand, very hot) – adjust according to your liking
- 1 tbsp vegetable/olive oil
Method:- Heat oil in wok, saute garlic, thick spring onions stalks (white part) and onion rings until fragrant.
- Add belachan chilli paste and the lala clams and stir fry for a few minutes (you need a good ventilation sys...
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Ingredients- 1 kg (~2 lb) lala clams (rinsed and washed thoroughly to remove mud, sand and grime)
- 2 stalks lemongrass (hammered with the flat side of a knife to bruise it)
- 5 cm (2 in) of ginger (slivered)
- 3 shallots (chopped finely)
- 4 to 10 bird’s eye chilli / cili padi (cut lengthwise, remove seeds to reduce hotness)
- 1/2 to 1 cup hot water
- 2 tablespoons cooking oil
SeasoningMethod- Heat oil in wok. Add shallots, ginger, lemongrass and bird’s eye chilli. Stir briskly until shallots ju...
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  Making Popiah Skins
Ingredients:
Filling (A)
- 1 bowl belly pork (boiled for 5 minutes, cooled and shredded finely)
- 1 bowl shelled prawns (diced)
- 1 bowl turnip (cut into 1 mm slivers)
- 1 bowl French beans (cut into 1 mm slivers)
- 1 bowl carrot (cut into 1 mm slivers)
- 1/2 bowl cabbage (cut into 1 mm slivers)
- 1 bowl firm bean curd (cut into 1 mm slivers and deep fried)
- 1 bowl bamboo shoot (cut into 1 mm slivers)
- 1/2 bowl shallots (diced finely)
- 1/4 bowl garlic (diced finely)
- 5 tablespoons oil
Seasoning (B)
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: - Shape the...
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Posted by Kroocrew on Wednesday, February 17, 2010,
In :
Bangladesh
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:- Take one chicken, de-skin, wash and cut into 10 to 12 pieces. Hard boil 2 eggs and keep aside.
- Grind all ingredients from g...
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Posted by Kroocrew on Tuesday, February 16, 2010,
In :
India
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:- 2 cups grated coconut
- 50 g small onion / sambar onion / shallots
- 3 stick cinnamon
- 5 cloves
- 10 g black p...
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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:- In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, ha...
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Posted by Kroocrew on Monday, February 15, 2010,
In :
Myanmar
 Ingredients:
- 480 ml (2 cups) red lentils
- 1440 ml (6 cups) water
- 60 ml (1/4 cup) cilantro, chopped
- 60 ml (¼ cup) Chinese celery, chopped
- salt and pepper to taste
Garnishes:
- 2 hot green chillies, finely sliced and soaked in white vinegar and pickled for a min of an hour.
- 2 cups chopped sweet onions, cooked slowly in 1/3 cup peanut oil until dark and caramelised.
- 2 potatoes, peeled and grated and cooked in an inch of hot oil until crisp and golden brown, then drained on paper towels.
- 2 cups bread cubes...
Posted by Kroocrew on Monday, February 15, 2010,
In :
Myanmar
Ingredients:1 Onion, chopped3 Garlic Cloves, crushed2 Large Chillies, finely chopped1 teasp Ground Turmeric1 teasp freshly grated GingerSalt and Black Pepper1 tbsp Soy Sauce240ml/8fl.oz. Coconut Milk360ml/12fl.oz. Water1 tbsp Lemon Juice450g/1lb Sweet Potato, peeled and slicedMethod:Place all the ingredients, except the sweet potatoes, in a large saucepan, bring to a boil while stirring, then reduce the heat and simmer for 5 minutes.Add the sweet potato, mix well and simmer for 15-20 minutes... Continue reading ...
Posted by Kroocrew on Friday, February 12, 2010,
In :
Phillipines
Ingredients: - 1 kilo of pork meat; cut lengthwise
- 1/2 cup of Philippine bird's eye chillie* (siling labuyo)
- 3 cups coconut milk
- 1 cm cube ( or to your preference) shrimp bagoong( Delicious but pungent ingredient. bad smell)
- 1 tablespoon garlic; crushed
- 1 small onion; chopped
Method:- In a saucepan, sauté the garlic and onion.
- Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
- Pour the shrimp bagoong and coconut milk. Simmer until the por...
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Posted by Kroocrew on Friday, February 12, 2010,
In :
Indonesia
Ingredients:- 1 kg chicken drum sticks
- 1 cup coconut milk
- 1/2 cup kecap manis
- 2 tsp sambal oelek
- 3 candlenuts
- Piece of galangal, sliced
- Piece of turmeric root, sliced (or 1/2 tsp powder)
- 2 tbsp palm sugar
- 1 onion, chopped
- 3 cloves garlic, chopped
Method:- Grind the candlenuts, galangal, onion, palm sugar, turmeric and garlic with a little oil and stir-fry the paste a few minutes in hot oil.
- Add the coconut milk and simmer for 5 minutes; add the chicken and simmer half an hour.
- Take the chicken out and al...
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Posted by Kroocrew on Thursday, February 11, 2010,
In :
Japan
Ingredients- Olive oil, for frying
- 1 large clove Garlic, crushed
- 2 cm piece Ginger, finely chopped
- 1/2 Onion, sliced
- 2 Spring onions, chopped
- 1/2 red chilli, sliced
- 1 tbsp Genmai miso, 500 ml boiling water
- 1 handful curly Kale, shredded
- 1 large handful fresh Spinach
- bundlefine Rice noodles
Method- Heat a little olive oil in a heavy-based saucepan and gently fry the garlic, ginger, onion, spring onion, chilli and salt and pepper for about 5 minutes until the onions are soft.
- Add the miso and fry for a fu...
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Posted by Kroocrew on Wednesday, February 10, 2010,
In :
India
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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Posted by Kroocrew on Wednesday, February 10, 2010,
In :
Singapore
Ingredients:- 2 small Aubergines
- 1 large Spanish onion
- 4 Cloves garlic
- 1 Tbsp Vegetable oil
- 2 tsp Chilli powder
- 1 slice Belacan ( Terasi or shrimp paste)
- 1 tsp Brown sugar
- 2 large Tomatoes
Method:- Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.
- Cut up the tomatoes and remove the seeds.
- Crush the shrimp paste and garlic together.
- Slice the onion thinly, and fry until slightly brown.
- Add the garlic and shrimp paste, the sugar and the chilllie powder.
- Pu...
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Posted by Kroocrew on Wednesday, February 10, 2010,
In :
Vietnam
Vegetarian meal including the curried veges at a nunnery in Vietnam
- Prepare vegetables.
- Remove o...
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Posted by Kroocrew on Wednesday, February 10, 2010,
In :
Vietnam
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:- Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
- Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually...
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Posted by Kroocrew on Wednesday, February 10, 2010,
In :
Vietnam
Ingredients:- 350 g (12 oz) Shrimp, shelled and cleaned.
- 1 loaf White bread, trimmed of crust and cut into half
- 480 ml (2 cups) Oil
Seasoning :- Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Sesame oil
- 1 Egg white
- 1/4 teaspoon Pepper
Item A :- 6 Water chestnuts, finely chopped
- 2 tablespoons Diced spring onions (scallions)
- 1 tablespoon Diced red chilies
Method:- Dice the shrimp finely
- Mix shrimp meat with all the seasoning ingredients in one direction until the mixture is sticky.
- Add ingredients from item A.
- Mix thoroughly...
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Posted by Kroocrew on Sunday, February 7, 2010,
In :
Vietnam
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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Posted by Kroocrew on Sunday, February 7, 2010,
In :
Thailand
Ingredients: - 480 ml (2 cups) Vietnamese sausage (Moo Yor)
- 45 ml (3 Tbsp) sliced Red-onion
- 5 red chillies, lightly pounded
- 40 ml (~2 ½ Tbsp) lime juice
- 30 ml (2 Tbsp) rice whisky
- 1 tsp rice wine vinegar
- 1 ½ Tbsp fish sauce
- 1 tsp. sugar
- 4 pieces sliced regular tomato or 4 cherry tomatoes quartered
- 2 scallions, cut into 5 cm (2 in) pieces
- 2 Chinese, celeries, cut into 5 cm (2 in) pieces
- Lettuce
- Cucumber
Method: - Slice Vietnamese sausage into 2 cm (~¾ in) pieces.
- Add onion, ground chillie, fish sauce, lime ...
Posted by Kroocrew on Saturday, February 6, 2010,
In :
India
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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Posted by Kroocrew on Friday, February 5, 2010,
In :
Bangladesh
This is called Panipuri in north India, Fuchka in east India and Golgappa in southern parts of
India.
Ingredients:- 200 gm maida or refined wheat flour
- 1 pinch baking powder
- Salt
- 100 gm potato
- 10 gm ripe tamarind
- 2 green chillies
- 2 teaspoonfuls of coriander powder
- 2 teaspoonfuls of chopped coriander leaves
Method:The Fuchka- Mix the baking powder with maida and a little water and knead tight dough
- Divide it to 20 parts and roll it flat
- Fry the dough to make hollow balls (this hollow ball of f...
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Posted by Kroocrew on Friday, February 5, 2010,
In :
China
Ingredients:- 6 Chinese eggplants or 1 lg Italian eggplant
- 2 teaspoon salt
- 4 tablespoon peanut or corn oil (or more if needed)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 cup chicken stock
- 2 teaspoon grated fresh peeled ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon dried red chillie flakes
- 1/4 cup chopped water chestnuts (peeled)
- 3 green onions trimmed and chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon toasted black sesame seeds (for garnish)
Method:- Cut the eggpla...
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Posted by Kroocrew on Friday, February 5, 2010,
In :
Cambodia
Ingredients:- 25g compressed tamarind pulp
- 150ml boiling water
- 450g beef fillet
- 2 large chillies, coarsely chopped
- 1 tbsp fresh Coriander
- 5cm fresh galangal, peeled and chopped or 1 tsp ground galangal
- 1 stalk of lemongrass, chopped or 2 tsp Ground Lemon Grass
- 2 Tbsp vegetable oil
- 1 onion, chopped
- 2 Garlic cloves, crushed
- 2 Tbsp Fish Sauce
- 1 tsp sugar
- 250 ml coconut milk
- 150g aubergines (eggplants) cut into 2.5cm (1 in) cubes
- The juice and grated rind of 1 Lime
Method:- Place the tamarind pulp in a small mixing...
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Posted by Kroocrew on Friday, February 5, 2010,
In :
Cambodia
Ingredients:- 500 gm (~1 lb) ground shrimp
- 1 clove garlic
- 2 chopped green onions
- 1/4 tsp soy sauce
- 1/2 tsp fish sauce
- 1/4 tsp sugar
- 4 tsp Cambodian or Thai Red Curry Paste
- 1/4 tsp black pepper
- 240 ml (1 cup) grated jicima
- 1 egg (white only)
- 240 ml (1 cup) flour
- (peanut) oil, for frying
sauce:- 60 ml (1/4 cup) hot water
- 60 ml (1/4 cup) sugar
- 80 ml (1/3 cup) lime juice
- 80 ml (1/3 cup) fish sauce
- 3 chopped red chillies (or less).
- crushed roasted peanuts
Method:- In a large bowl, mix ground shrimp, garlic, onions, soy...
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Posted by Kroocrew on Wednesday, February 3, 2010,
In :
China
Ingredients- 1/2 cup dried tangerine peel
- 80 ml (1/3 cup) orange juice
- 2 Tbsp rice wine or Shaoxing cooking wine
- 1 tablespoon soy sauce
- l/2 tsp chillie garlic sauce
- 2 tsps sugar
- 1 l/2 tsp cornstarch
- 40 ml (2 1/2) Tbsp cooking oil
- 6 small dried red chillies
- 1 small onion, cut into 2.5 cm (1 in) pieces
- Orange slices for garnish
Method:- Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain.
- Thinly slice tangerine peel.
- Combine marinade ingredients in a bowl.
Use as a marinade f... Continue reading ...
Posted by Kroocrew on Tuesday, February 2, 2010,
In :
Laos
Ingredients:- 2 cups chopped chicken breast with skin,
- 2 Tbsp sliced shallot,
- 2 Tbsp chopped phak chi farang,( saw tooth herb; Mexican cilantro; culantro)
- 1/4 cup mint leaves,
- 2-3 Tbsp ground parched rice,
- 1-2 Tbsp ground dried chillies,
- 4 Tbsp lime juice,
- 3 Tbsp fish sauce,
- Fresh vegetables : Cucumbers, Yard-long beans, Chinese cabbage, Lettuce spring onion.
Preparation:- Mix 2 Tbsp of the lime juice with the chopped chicken. Place the chicken in a dry wok over moderate heat and stir until the chicken...
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Posted by Kroocrew on Tuesday, February 2, 2010,
In :
Laos
(This recipe would probably be the most authentic recipe for chicken laap documented. It's more historical than workable but if the ingredients are available it makes a superb dish. This really is the true laap and everything else is a good compromise.. With this outline you can make the true Fish laap and the true Duck Laap. )Ingredients:- 1 free-range chicken, plucked, washed and gutted; take the meat from the breasts and legs and chop it finely; take the skin, the liver and the gizzard, wa...
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Posted by Kroocrew on Monday, February 1, 2010,
In :
Bangladesh
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:- Cut and clean fish, apply salt and turmeric powder,set aside for some time.
- Shallow fry the fish. Keep aside.
- Heat oil, add black cumin seeds and 2 green chillies .
- Add turmeric powder, chilli powder and 2 tablespoons of water.
- Stir for a while.
- Disperse mustard paste in ...
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Posted by Kroocrew on Monday, February 1, 2010,
In :
Cambodia
Ingredients: - 4 Thai chillies, dried, stemmed & de-seeded
- 1 cup water
- 4 tablespoons paprika
- 2 tablespoons vegetable oil
- 4 cups Basic Lemon Grass Curry Sauce
Method:- Break the chillies into small pieces.
- Pour boiling water over them to cover and let steep until they are soft, about 15 minutes.
- Combine the chillies, chillie water, and the paprika in a blender to make a paste
- Heat the oil in a wok or skillet, add the chillie paste, and stir-fry until it begins to darken.
- Reduce the heat...
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Posted by Kroocrew on Monday, February 1, 2010,
In :
Cambodia
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:- Prepare the kroeung by homogenising the garl...
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Posted by Kroocrew on Monday, February 1, 2010,
In :
Thailand
Ingredients: - 2 Pieces Meat or Fish
- 1 Teaspoon Butter
- 2 Tablespoons Chopped Onions
- 2 Tablespoons Chopped Chillies
- 1 Tablespoon Chopped Coriander Leaves
- 1 Tablespoon Chopped Kaffir Lime Leaves
- 1 Tablespoon Toasted Sticky Rice
- 2 Garlic Cloves
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Fish Sauce
- Mint Leaves
Method:- Put butter in a frying pan over a medium heat and fry the meat or fish medallion gently. It doesn't need to be cooked for long, turned once is usually enough.
- Remove the meat/fish from the heat and s...
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Posted by Kroocrew on Monday, February 1, 2010,
In :
Thailand
Ingredients:- 1 cup fresh or frozen raw squid or cuttlefish
- 1 cup fresh or frozen raw shrimp
- 1 cup fresh or frozen raw mussels
- ¼ cup chopped sweet red peppers
- ¼ cup chopped green onions
- ¼ cup chopped cilantro(Coriander)
- ¼ cup chopped mint
- 1 chopped chili
- 3 tablespoons fish sauce
- 3 tablespoons freshly squeezed lime
Method:- If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and dr...
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Posted by Kroocrew on Sunday, January 31, 2010,
In :
Indonesia
Ingredients - 300 gr (10 1/2 oz) large red chili halved, seeded and chopped
- 100 gr (3 1/2 oz) garlic, peeled and chopped
- 75 gr (2 1/2 oz) ginger, peeled and chopped
- 500 gr (18 oz) shallot, peeled and chopped
- 75 gr (2 1/2 oz) laos (finger-root; chinese keys), peeled and chopped
- 100 gr ( 3 1/2 oz) kencur root (Kaempferia galanga*), peeled and chopped
- 175 gr (6 oz) fresh turmeric, peeled and chopped
- 2½ Tbsp dried shrimp paste, roasted
- 2½ Tbsp coriander seed crushed
- 75 gr (2 1/2 oz) candlenut
- 1¼ Tbsp blac...
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Posted by Kroocrew on Sunday, January 31, 2010,
In :
Indonesia
Ingredients- 700 gm (~1 1/2 lb) Boneless sirloin steak, -trimmed
- 3 tb Corn oil
- 1 lg Spanish onion, sliced
- 1 Garlic clove, crushed
- 1 ts Ground ginger
- 1 ts Ground cumin
- 1 ts Ground coriander
- 1 ts Chili seasoning
- 160 ml (2/3 cup) Shredded coconut
- 2 ts Light-brown sugar
- 1 tb Lemon juice
- 60 ml ( 1/4 cup) Beef stock
- Thin slivers red bell pepper
- Chopped green chilies
- Small onion slices
Method:- Cut steak in 1 cm (~1/2") thick strips.
- Heat oil in a saucepan.
- Add Spanish onion slices and garlic and fry gently until sof...
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Posted by Kroocrew on Sunday, January 31, 2010,
In :
Indonesia
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:- Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce.
- Marinate beef for 1/2 hour.
- Heat the ...
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Posted by Kroocrew on Sunday, January 31, 2010,
In :
Bhutan
Ingredients:- 1/2 170g (~6 oz) seedless cucumber, cut into 2.5cm (1 in).
- 1 110g (~4 oz) medium red onion, peeled and quartered.
- 85g[~ 3 oz or 1/2 cup) crumbled farmer cheese or a low fat paneer [about 3 oz, 85g].
- 1 15g (1/2 oz) medium, fresh green chillie, seeded and diced.
- Salt and freshly ground black pepper.
Method:- Chop the cucumber coarsely with the metal blade of a food processor, 4 to 5 pulses.
- Add the onion and chop finely, about 5 pulses.
- Combine in a bowl with the remaining ingredients.
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Posted by Kroocrew on Sunday, January 31, 2010,
In :
Bhutan
Ingredients:- garlic oil or flavored to -taste
- fish Sauce
- 1 Tsp Sugar
- 1/2 cn Of bamboo shoots
- 1 large-sized stalk of green onion, diced
- 1/4 c of Chicken or Shrimp (cut into marble sized pieces)
- Fresh mint, about 3 leaves
- Crushed red chillies (optional)
- white rice
- deep saute pan or wok
Method:- Pre-cook rice.
- Heat oil and saute onions over med flame until soft.
- Add a dash of fish sauce. Keep the ingredients moving -Stir Fry!:) so the onions don't burn.
- Mix in the Sugar. Turn up the heat and add Chicken or...
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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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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:- In a skillet heat the oil and add the fenugreek seeds.
- When the seeds turn black, turn the heat off and add the green chilies.
- 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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Posted by Kroocrew on Saturday, January 30, 2010,
In :
Laos
Ingredients: - 720 ml (3 cups) Vegetable stock
- 1-2 tsp Pepper sauce (adjust to taste)
- 2.5 cm (~1 in)Lemon grass (finely chopped into rings)
- 3 Kaffir lime leaves (roughly torn into three)
- 1-2 tsp Sugar (adjust to taste)
- 2 tbsp Lemon juice
- 60 gm (2 oz) Oyster (or button) mushrooms (coarsely separated)
- 2 smallFresh red (or green) chilis (crushed to split open) (adjust to taste)
Method: - In a large pan, bring the vegetable stock to the boil and stir in the pepper sauce
- Add the remaining ingredients and s...
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Posted by Kroocrew on Saturday, January 30, 2010,
In :
Laos
A recipe from the last cook of the royal household of Luang Prabang Ingredients: - 1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
- 7 round eggplants
- 5 large fresh green chilli peppers
- 1 stalk lemon grass
- 3 straight-bulbed spring onions
- sa-kahn (an aromatic plant with characteristics similar to Szechuan pepper), cut into pieces about 5 cm long and 1 cm thick-about 10 pieces - washed
- 3 young shoots rattan, cooked by being placed directly ...
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Posted by Kroocrew on Saturday, January 30, 2010,
In :
Laos
Ingredients: - 1 pa keng, scaled, gutted and washed - keep the intestine, if it is clean, and eggs, if any, wrap them together in pieces of banana leaf and grill them on the fire until cooked-take half only of the flesh of the fish, wash it and chop it finely - put the fish skin in the soup until it is just enough cooked, then take it out and chop it into small pieces
- 5 sweet young round eggplants - place them on a charcoal fire until their skins are burned, but do not let the seeds inside burn...
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Posted by Kroocrew on Friday, January 29, 2010,
In :
Singapore
Ingredients:- 1 kg meaty spare ribs
- 1 large onion (chopped)
- 1 green capsicum (chopped)
- 5 cloves garlic (chopped fine)
- 2 tbsp ginger (chopped fine)
- 2 tbsp salted black beans (chopped)
- 1 fresh red chilli (chopped fine)
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp brown sugar
- 1 1/2 cups water
- 2 tbsp vegetable oil
Method:- Cut the ribs into 4 cm pieces, place them in an ovenproof dish
- Sprinkle black beans, garlic, ginger and chilli
- Add light and dark soy sauce, sugar and water
- Cover dish in aluminium foil...
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Posted by Kroocrew on Friday, January 29, 2010,
In :
Singapore
Ingredients:- Mud crab ( 800 gm to 1kg), well washed and chopped into sections. Shell fractured in larger areas
- 2 brown onions, peeled and chopped
- 8 Jalapeno red chillies
- Belacan, thumb size piece
- ½ tbsp vinegar
- 90 ml (6 tbsp) oil
- 1 tbsp tomato paste
- 400ml tomato puree
- 60 ml (4 tbsp) light soy sauce
- 120 ml (1/2 cup) tomato sauce
- ½ tsp salt
- 4 tbsp sugar
- Water
- ¼ tsp corn or potato starch, mixed in ½ cup of water
- 1 egg
- Coriander leaves, to garnish
Method:- Blend onions and chillies in a food ...
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Posted by Kroocrew on Friday, January 29, 2010,
In :
Bhutan
Ingredients:- 120 ml (1/2 cup) Peanut or veg oil
- 60 ml (4 Tbsp) each minced ginger and garlic
- 480 ml (2 cups) roughly chopped yellow onions
- 8 thinly sliced green onions
- 1 tsp Sichuan peppercorns, crushed in mortar or ground in a spice/coffee grinder
- 4 star anise
- 5-6 tsp Chinese hot chili paste
- 680 gm (1.5 lbs.) of bottom round or other lean stewing Beef, cut into 1/2 to 1-inch cubes
- 1 1/2 tsp Sugar
- 45 ml (3 Tbsp) soy sauce
- 240 ml (1 cup) beef broth (canned is fine) or a Beef bouillon cube mixed with 1 cu...
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Posted by Kroocrew on Thursday, January 28, 2010,
In :
India
Ingredients:- 1 cup onion
- 3/4 cup fresh coconut
- 1 tsp coriander seeds
- 6-7 red chillies
- 1 tsp jaggery or palm sugar
- 1/2 tsp tamarind extract
- 1″ ginger
- Oil
- Salt
Method:- Heat oil and add coriander seeds. Fry for a minute.
- Add red chillies, onion and fry till onions are translucent.
- Add coconut and fry for few minutes.
- Mix with other ingredients and homogenise to a smooth paste (add a minimal amount of water to help in preparation).
(Click the image above
to view the
Indian Chutney Recipes)
Posted by Kroocrew on Thursday, January 28, 2010,
In :
Nepal
Ingredients:- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon dried garlic
- 1 tablespoon dried ginger
- 2 dried bay leaves
- 10 dried red chilies
- 1 tablespoon timur (Szechuan pepper)
- 1 tablespoon black peppercorn
- 1 tablespoon turmeric
- 5 cloves
- 5 cardamom pods
- 1 tablespoon grated nutmeg
- 1/4 teaspoon asafetida
Method:- In a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color.
- Cool.
- Grind all roasted and other remaining spices into...
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Posted by Kroocrew on Tuesday, January 26, 2010,
In :
Vietnam
Ingredients:- 6 squares Dried egg noodles
- 1 tablespoon Oil
- 250 g (9 oz) Beef, thinly sliced against grain
- 125 g (~4 1/2 oz) chives, cut into 4 cm sections; separate the white part from the green
- 1/4 Ginger, sliced and shredded
- 2 cloves Garlic, chopped
- 2 Red chili, seeded and chopped
- 1 dessert spoon Fermented black beans, mashed
- 1 teaspoon Cornstarch, blended with 2 1/2 tablespoons water
- 2 tablespoons Oil, for cooking
Marinade :- 1/2 teaspoon Cornstarch
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Sugar
- Seasoning :
- 30...
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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::- In a blender, combine all the marinating ingredients to form a smooth paste.
- Store in an air-tight...
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Posted by Kroocrew on Tuesday, January 26, 2010,
In :
Nepal
Reference: Momo – Chicken MOMO (Nepali Food Recipe) Ingredients:Dough for wrappers: - 720 ml (3 cups) All-purpose flour
- 1 Tbls. oil
- 1 cup water
- Pinch of salt
Filling: - 1 Kg (~2 lbs.) lean ground chicken
- 240 ml (1 cup) onion, finely chopped
- 120 ml (1/2 cup) green onion, finely chopped
- 45 ml (3 Tbls.) cilantro, chopped
- 1 Tbls. fresh garlic, minced
- 1 Tbls. fresh ginger, minced
- 1/2 tsp. timur (Szechwan pepper)
- 1/2 tsp. turmeric
- 2 Tbls. curry powder
- 5 fresh red chillies, minced
- 3 Tbls. cooking oi...
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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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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:- In a bowl, combine all ingredients for topping, including cu...
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Posted by Kroocrew on Tuesday, January 26, 2010,
In :
Nepal
Reference: Meat – Lamb Chili Sekuwa (Nepali Food Recipe)Ingredients:- 1 Kg (~2 lbs.) minced lamb (chicken or pork can also be used)
- 120 ml (1/2 cup) finely chopped onions
- 60 ml (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 teaspoon cumin powder
- 1 teaspoon curry powder
- 240 ml (1 cup) paneer cheese, roughly grated (optional)
- 2 tablespoons cooking oil
- 1 egg, beaten
- 1 tabl...
Posted by Kroocrew on Tuesday, January 26, 2010,
In :
Nepal
Generally wild boar is a protected species and if it's offered to you while travelling it's either domestic pork or probably illegal kill. I once asked a Vietnamese friend in north-west Vietnam how they got Wild Boar since as well as illegal it's also very difficult to find. His answer was we take a pig and prod it with an electric prod. That will get them very wild! Reference: Appetizer – Bandel Bhutuwa (Nepali Food Recipe)Ingredients:- 1.5 Kg (~3 lbs.) piece of pork with fatty skin attache...
Posted by Kroocrew on Tuesday, January 26, 2010,
In :
Srilanka
Ingredients
2 tablespoon cumin seeds
2 tablespoon black mustard seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon split urad dal or yellow split peas
25 fresh curry leaves; or up to fresh curry leav
1 teaspoon black peppercorns
6 dry chili pods; or up to dry chili pods
1/3 cup ground coriander
2 tablespoon ground turmeric
Directions:
Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described in ("Preparing Ground Spices"). Add the pepperco... Continue reading ...
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...
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, January 20, 2010,
In :
India
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
 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:
- Soak the amchoor overnight in 4 cups of water.
- Boil in the same water in which it was soaked on low fire until tender.
- Pass through a sieve, add a little water every now and then till it is of pouring consistency...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
 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:
- Wash the lemons and wipe with a cloth.
- Squeeze out the juice and add salt to it.
- Cut long strips of lemon skins and soak in the juice and put in a jar.
- Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tend...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
Ingredients: - 120 grams (4 1/4 oz) Channa dal (Chickpeas)
- 4 teaspoons Ghee
- 10 Green Chillies (Hari Mirch)
- 1 Coconut (Narial), fresh
- 2 teaspoons Whole mustard
Method:
- Fry dal and green chillies until light brown.
- Grind coconut, fried dal and green chillies finely.
- Add salt and fried whole mustard in 2 teaspoons of ghee.
- Serve with Dosa. (Sufficient for 12 to 14 persons).
Prepare freshly.
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Put apricots in boiling water till soft..
- Peel and mash the apricots
- Strain the pulp and wash the stones of apricots with one cup of water.
- Cook apricot pulp, gi...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Wash the mangoes and dry them.
- Peel and cut mangoes into very thin and long slices removing the stones.
- Chop...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Scrape and grate the carrots, chop ga...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Peel and chop bananas.
- Cook with vinegar to a pulp and then stir in sugar until it dissolves.
- Remove from the heat, mix raisins, halved almonds, salt, chili powder ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
Ingredients:
- 1 bunch fresh mint leaves
- 2 green chillies
- 1 tbsp tamarind pulp
- Salt To Taste
- little water
Method :
- To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
- Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
- Wash the mint leaves well.
- Grind it to a smooth paste with green chillies, salt and tamarind juice.
- You can add water if the mixture is thick.
Prepare freshly.
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:
- Cook pineapple, garlic and dates with water on a low fire till tender and ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
Ingredients: - handful of Mint Leaves (Pudina Leaves)
- 1 Onion (Pyaj) medium
- 4 Green Chillies (Hari Mirch)
- Salt (Namak) to taste
- 180 grams fresh Raw Mangoes (Aam)
Method:
- Peel the mangoes and remove their stones.
- Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
- Mix with salt.
Use freshly prepared
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
Ingredients:- handful of Mint Leaves (Pudina Leaves)
- 2 Green Chillies (Hari Mirch)
- 1/4 cup Tamarind (Imli)
- Salt (Namak) to taste
Method:
- Grind the green chillies and mint leaves into a fine paste.
- Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
- Mix the tamarind pulp and salt with the ground paste.
This should be eaten on the same day of preparation. Flavour wise it doesn't store well but is exceptionally tasty on the day of preparation.
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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 :
- Heat oil, fry chillies, daal, garlic and the onions, until golden brown.
- Grind with tamarind and salt.
- Splutter mustard seeds and curry leaves, in oil and pour on top.
- Serve with paratha or puri.
Store refrigerated maximum of 14 days. Some risk of botulism on storage.
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
Ingredients:
- 4 garlic pods
- 20 red chillies, roasted
- 2 cups grated coconut
- 4 tsp oil
- a little tamarind
- Salt To Taste
Method :
- Sauté the garlic, coconut in oil.
- Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
- Then grind the saute mixture with roasted red chillies and tamarind pulp.
- Add the garlic and salt and grind once again to a smooth paste.
- Store refrigerated maximum of 14 days.
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
Ingredients:
- 6 to 8 large cloves garlic finely chopped
- 1/4 cup spring onion whites chopped
- 1 tbsp finely chopped spring onion greens
- 2 dry red chilies, soaked
- 1 cup tomatoes, finely chopped
- 1 tbsp finely chopped coriander
- 1 tsp oil
- Salt To Taste
Method:
- Drain the soaked chillies and chop them finely.
- Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
- Add the chillies and salt and sauté again.
- Add the tomatoes and cook for 10 t...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Peel the guavas, cut each into four pieces and remove the seeds.
- Cut into thin slices and cook with ginger, garlic and water.
- Add sugar, ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Scrape the pumpkin and grate it.
- Cook in water with garlic, ginger, dates till tender and dry.
- Add vinegar, sug...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Put the tomatoes in boiling water for 5 minutes.
- Take out from the water, wipe and remove their skins and...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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 :
- Soak peanuts in little water for half an hour. Shell them and keep aside.
- Chop the green chilies. Blend the peanuts and chilies.
- Add salt, sugar or jaggery and cumin powder and mix again.
- When serving add lemon juice.
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
India
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:
- Stone the dates and cut them in halves.
- Put dates, ginger, ground spices, s...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
Myanmar
Ingredients : - 200 gms egg noodles or spaghetti
- 1½ teacups mixed boiled vegetables (French beans, carrots, cauliflower, green peas)
- 2 tomatoes, chopped
- 4 tbsp powdered roasted gram dal
- 2 large coconuts(make coconut milk from the flesh or use 600 ml of processed coconut milk)
- 1 medium onion, chopped
- 4 tbsp oil
- salt to taste
For the paste : - 10 cloves garlic
- 4 tsp coriander seeds
- 2 tsp cumin seeds
- 12 red chillies
- 2.5 cm (1") piece ginger
For garnishing : - 100 gms sev
- 4 chopped spring onions with leaves
- ½ teacup...
Continue reading ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
Myanmar
Ingredients :For the budijaw- 450 gms white pumpkin
 - 2 teacups maida ( All purpose white flour)
- ½ tsp chilli powder
- ¼ tsp pepper powder
- 2 tbsp hot oil
- salt to taste
- oil for deep frying
- To be ground into a paste (for the budijaw)
- 1 onion
- 4 green chillies
- 25 mm. (1") piece ginger
For the chutney :- 8 cloves garlic
- 2 tsp chilli powder
- juice of ½ lemon
- 2 tbsp tomato ketchup
- salt to taste
Method :For the budijaw- Peel the pumpkin and cut into fingers.
- Combine the flour, chilli powder, pepper powder, paste, hot oil a...
Continue reading ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
Myanmar
Ingredients :- 2 teacups boiled spaghetti
- 3 sliced onions
- 100 gms (4 oz.) French beans
- 2 carrots
- 2 tomatoes (cut into big pieces)
- 1 tbsp Worcestershire sauce
- 6 tbsp tomato ketchup
- 2 tbsp white vinegar
- 4 green chillies, chopped
- ½ tsp chilli powder
- 4 tbsp oil
- salt to taste
- 3 tbsp chopped spring onions for decoration
Method :- Chop the French beans and carrots into long pieces and boil them.
- Heat the oil in a vessel, put the onions and sauté until it turns golden brown.
- Put the vegetables and tomatoes and coo...
Continue reading ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
Myanmar
Ingredients :- 1 cup urad dal
- ½ tsp soda bi carb
- 4 pods of garlic
- 1" piece of ginger
- 2 green chillies
- ½ tsp fenugreek seeds
- 2 tsp mustard oil
- 1 bay leaf
- salt to taste
Method :- Soak the urad dal for about 2 hours.
- Add 2 cups of water, soda bi carb and salt and boil in a pressure cooker and cook till the dal is tender. Cool.
- Peel and great the ginger. Peel and crush the garlic.
- Heat the oil in a kadhai or wok and add the fenugreek seeds and the bay leaf, and allow them to splutter.
- Add the ginger-garlic and...
Continue reading ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
Myanmar
Ingredients :For the wadas :- 2 teacups gram dal
- 2 sliced onions
- 10 green chillies
- salt to taste
- oil for deep frying
For the curry :- 4 large boiled potatoes
- 2 large coconuts
- 2 sticks cinnamon
- 2 cloves
- 1 tsp maida
- 1½ tsp chilli powder
- 2 tbsp powdered gram dal
- 2 tbsp ghee
- salt to taste
For the sweet chutney :- 1 teacup tamarind
- 1 teacup dates
- 1 teacup gur
- ½ tsp chilli powder
- salt to taste
For the garlic chutney :- 1 pod garlic
- 6 tsp chilli powder
- 1 small raw mango (optional)
- salt to taste
For the garam masala : Continue reading ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
Myanmar
Ingredients:- 2 tomatoes, deseeded and sliced
- small onion, sliced and rinsed in cold water
- garlic and turmeric oil
- lime juice
- fish sauce
- sesame seeds
- peanuts
- toasted chickpea flour
- chillies
- cilantro
Method:Mix ingredients just before serving with your fingers. This is a Burmese signature dish. Continue reading ...
Posted by Kroocrew on Wednesday, January 20, 2010,
In :
Shan
Ingredients: - 5 teaspoons laphet (*fermented tea leaves)
- 2 teaspoons crispy fried garlic
- 2 teaspoons crispy fried yellow beans
- 2 teaspoons roasted peanuts
- 1 teaspoon toasted sesame seeds
* I do not know the process of fermentation used for treating the leaves for this dish Extra Ingredients: - Chopped Tomato
- Chopped Cabbage
- Dried Prawns
- Peeled Garlic
- Green chili
- Dressing: 1/2 teaspoon limejuice 3 teaspoons peanut oil
Method: - First, put laphet (fermented tea leaves) into a bowl. If you want your l...
Continue reading ...
Posted by Kroocrew on Sunday, January 17, 2010,
In :
Taiwan
Fried tofu is common throughout Asia. As with most tofu recipes, it is quite simple with an excellent complex sauce.
Ingredients:- 1 pound tofu
- 3 cups oil for frying
- 2 tablespoons soy sauce
- 1 scallion, sliced
- 2 tablespoons cilantro, minced
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sugar
- 1/2 teaspoon vinegar
Method:- Place tofu on a plate. Cover with second plate and place a weight on top. This will press out water. Let drain for about 15 minutes, then discard water.
- Place tofu on...
Continue reading ...
Posted by Kroocrew on Sunday, January 17, 2010,
In :
Taiwan
A lightly pickled salad commonly served in Taiwan as a zesty appetiser. This is a simple dish but it needs to be prepared half a day in advance. Ingredients: - 3 oriental cucumbers
- 1/2 medium-sized carrot
- 2 tablespoons white rice vinegar
- 5 cloves garlic, finely diced
- 1 chillie pepper, sliced
- 3 teaspoons salt
- 1 teaspoon sugar
Method: - Scrub cucumber skin well (do not peel).
- Cut cucumbers lengthways into quarters. Cut crossways into finger-length pieces.
- Slic...
Continue reading ...
Posted by Kroocrew on Sunday, January 17, 2010,
In :
Taiwan
A classic Taiwan savoury appetiser, as a salty/spicy snack, it also goes well with an ice-cold beer or two.Ingredients:- 80 g (3 oz) dried fish fry (4–6 cm length)
- 100 g (3.5 oz) cooked peanuts (with or without skins)
- 2 cups vegetable oil
- 2–3 large green or red chillies, sliced diagonally
- 3 cloves garlic, chopped roughly
- 3 stalks spring onions, chopped
- 1 tablespoon rice wine
- Pinch pepper
Method:- Heat oil in a saucepan to 120 degrees C. (248 F.) and deep fry fish for about 1 minute. Remove and drain...
Continue reading ...
Posted by Kroocrew on Saturday, January 16, 2010,
In :
Taiwan
Ingredients: - 3 tablespoons soy sauce
- 1 teaspoon white rice wine vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon chilli, chopped finely
- 1 stalk scallion, chopped
- 1 clove garlic, minced
- Pinch pepper
Method: - Mix the liquid dipping sauce ingredients in a bowl, making sure sugar is dissolved.
- Add the remaining ingredients and stir.
Notes: For a variation, add a teaspoon of rice vinegar and/or a teaspoon of chili sauce. You can make up a larger quantity, and keep it in the fridge for several months. Click this im... Continue reading ...
Posted by Kroocrew on Saturday, January 16, 2010,
In :
Taiwan
Ingredients:- 50 g (~2 oz) fresh cayenne chilli peppers, chopped finely
- 25 g (~1 oz) garlic, chopped finely
- 80 ml (1/3 cup) soy sauce
- 40 ml (1/6 cup) vegetable oil
Method:- Place ingredients in a pot. Bring to a boil and simmer gently with lid on for 20 minutes. Stir occasionally.
- When cool, stir and pour into a glass jar.
- Stir before each use.
Notes:Measures are not critical; vary them as you please. Refrigerate for up to 14 days.
Continue reading ...
Posted by Kroocrew on Saturday, January 16, 2010,
In :
Taiwan
Ingredients:- 250 g (9 oz) extra firm tofu
- 80 g (3 oz) preserved pork belly, sliced thinly (bacon is a good substitute)
- 4 leek stems, cut into 3 cm (1") lengths
- 4 fresh shiitake mushrooms, cut into chunks
- 1 large chilli pepper, sliced diagonally into 3 or 4 pieces
- 2 teaspoons vegetable oil
Sauce- 1 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon Taiwan rice wine
- 1/2 teaspoon of white sugar
- 1/2 teaspoon hot bean paste
- Pepper, dash
- 1/2 tablespoon sesame oil
Method:- Spread leeks and mushrooms in chafing ...
Continue reading ...
Posted by Kroocrew on Saturday, January 16, 2010,
In :
Taiwan
Ingredients:- 4 boned chicken thighs with skin (about 12 oz total)
- 6 to 10 dried red chiles
- 2 tsp. finely chopped fresh ginger
- 2 tsp. finely chopped garlic
- 2 tsp. sesame oil peanut oil for deep-frying
FOR THE MARINADE:- 2 tsp. light soy sauce
- 1/2 tsp. dark soy sauce
- 1 egg yolk
- 2 tbsp. potato flour
- 2 tsp. peanut oil
FOR THE SAUCE:- 1 tbsp. double-concentrate tomato paste mixed with i tbsp. water
- 1/2 tsp. potato flour
- 1/2 tsp. dark soy sauce
- 1 1/2 tsp. light soy sauce
- 1 tbsp. clear rice vinegar
- 3 tbsp. everyday s...
Continue reading ...
Posted by Kroocrew on Saturday, January 16, 2010,
In :
Taiwan
Ingredients: (~20 buns)FOR THE STUFFING:- 1/4 in. piece fresh ginger, unpeeled and smashed
- 7 oz. ground pork
- 2 tbsp. chopped salted chillies
- 1/4 tsp. sesame oil
FOR THE DOUGH:- 1 3/4 cups all-purpose flour, with a little extra for dusting
- 3/4 tsp. active-dry yeast
- 2 tsp. sugar
- 4 tbsp. lukewarm water
- a little peanut oil
Method:- To make the stuffing, smash the ginger with the fiat of a cleaver blade, cover with about 5 tablespoons cold water, and leave to infuse for a minute or two.
- Place the pork in a bowl. ...
Continue reading ...
Ingredients :- 600g beef with fat (thickly sliced)
- 3 litre water
- 4 dried tamarind slices
Thickly sliced - 5 shallots
- 4 cloves garlic
- 5cm piece ginger
- 5cm piece galangal
Split lengthwise- 3 red chillies
- 3 green chillies
Method :- Put the beef in a pan. Bring to the boil till tender.
- Add in the tamarind slices, all the sliced ingredients, and both the red and green chillies.
- Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.
- Dish out and serve hot ...
Continue reading ...
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 :- Heat 3 tablespoons oil in wok. Add chye sim and tomato, tossing to mix well.
- Add noodles and Seasoning then stir well. Add bean sprouts and stir-fry...
Continue reading ...
Ingredients:Paste:- 15 to 20 dried chillies (cut and soak in hot water for 20 mins)
- 10 to 12 shallots
- 4 cloves garlic
- 2 candlenuts
- 2 stalks lemongrass
- 2.5 cm (1 in) turmeric
- 1 cm (1/2 in) galangal
- 1 tbsp shrimp paste (belacan or any other shrimp paste)
- Half of a ripen pineapple (not over-ripe), cut into 1.5 inch pieces
- 250 ml thick coconut milk
- 10 to 12 large prawns with shell intact
Method:- Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste...
Continue reading ...
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:- Put ground chicken in microwave for 3 minutes or until the ...
Continue reading ...
Posted by Kroocrew on Saturday, January 9, 2010,
In :
Srilanka
This can be tried with any of your favourite chilli hot sauces. Use a basic 3:1 ratio of mayonnaise to hot sauce. Adjust your heat level to your personal taste.Creamy Chillie Spicy DressingIngredients:3 Tbsp mayonnaise1 Tbsp homemade ##Sriracha style chilli sauce, Huy Fong Sriracha, Tabasco or any chilli hot sauce1 tsp lemon/lime juice1/4 tsp soy sauce (optional)1. In bowl, combine ingredients until smooth.2. Use as dip or spread for your favourite dishes.##Chilli Hot Sauce Recipe –{ Huy F... Continue reading ...
Posted by Kroocrew on Saturday, January 9, 2010,
In :
Thailand
Ingredients:- 10 – 15 red Thai chillies
- 600 ml (~1 pt) white wine , rice wine or distilled white malt vinegar
Method:
- Trim the chillies and slit open.
- Bring the vinegar to the boil and add the chillies. Return to the boil.
- Pour into a wide-mouthed warm sterilized jar.
- Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.
- Strain through muslin and pour into a sterilized jar/bottle.
- Seal and label.
Suggestion:
Great for a spike to many dishes including salads.
M... Continue reading ...
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:- Select good joints of chicken (eg thigh and drumsticks). Skin may be removed if preferred.
- In a bowl mix together the soya sauce, soya bean oil, chilli powder, curry powder, ginger paste, garlic paste, salt, sherry and honey.
- Pour mixture over c...
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Posted by Kroocrew on Saturday, January 9, 2010,
In :
Srilanka
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:- Slice eggplant into 5cm pieces. Wash and mix with 2 teaspoons of salt and turmeric and marinate for 30 minutes.
- 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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Posted by Kroocrew on Saturday, January 9, 2010,
In :
Srilanka
Ingredients:- 1/2 eggplant
- 2 teaspoons salt
- 1/4 teaspoon turmeric powder
- 1 cup oil
- 1 carrot
- 1 cup of cauliflower florets
- 1 green or red pepper
- 5 – 6 shallots or 1 large onion sliced fine
- 4 cloves garlic, peeled
- 2.5cm piece ginger, chopped
- 11/2 teaspoon mustard seeds
- 1/2 cup vinegar
- 1/8 teaspoon chilli powder
- 2 teaspoons sugar
- 1/4 teaspoon turmeric powder
- 1 small tin of pineapple pieces, drained
Method:- Slice eggplant into 5cm-long pieces. Wash and mix with 2 teaspoons of salt and turmeric and marinate for hal...
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Posted by Kroocrew on Friday, January 8, 2010,
In :
Phillipines
Ingredients:- 1 kilo pork loin, cut into small cubes
- 1/2 cup cane vinegar
- 1/2 cup bagoong or shrimp paste
- 4 cloves garlic, minced
- 5 pieces black pepper, cracked
- 1 tablespoon sugar
- 3 pieces jalapeno chillie or other, optional
- 1/4 teaspoon monosodium glutamate (MSG), optional
Method:- Place pork, vinegar, shrimp paste, garlic, and pepper corns in a cooking pan and mix well.
- Cover and bring to a boil without stirring.
- Lower the heat and simmer for 40 minutes or until the pork is tender, checking occasionall...
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Posted by Kroocrew on Friday, January 8, 2010,
In :
India
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... Continue reading ...
Posted by Kroocrew on Thursday, January 7, 2010,
In :
Myanmar
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: - Marinate the chicken for ...
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Posted by Kroocrew on Wednesday, January 6, 2010,
In :
Bangladesh
Ingredients:- Potato – 3, boiled and mashed
- Tomato – 1, chopped into small cubes
- Ginger – 2.5 cm (1 in) piece, grated
- Green chillies – 2, chopped lengthwise
- Coconut cream – 360 ml (1 ½ cups) coconut milk
- Coconut milk - 180 ml (3/4 cup)
For the seasoning- Coconut oil – 1 tsp
- Mustard seeds – ½ tsp
- Curry leaves – 1 sprig
- Onion – 1,finely chopped
Method:- In a pan, add the mashed potatoes, tomato, ginger and green chillies.
- Add the thin coconut milk and cook till the tomatoes are cooked.
- Add s...
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Posted by Kroocrew on Wednesday, January 6, 2010,
In :
Bangladesh
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: - Cut the meat into 1 inch cubes. Mix all the ingredients except poatoes with the meat and half of the oil.
- Cover the meat with an equal amount of water and c...
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Posted by Kroocrew on Wednesday, January 6, 2010,
In :
Bangladesh
Ingredients:- 45 ml (3 Tbsp) olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 5 green chillies, finely sliced
- 2 g (1 tsp) fresh ginger - peeled, sliced, and ground into a paste
- 3 cardamom pods
- 2 whole cloves
- 1 1/2 cinnamon sticks
- 2 g (1 tsp) ground cumin
- 2 g (1 tsp) ground coriander
- 2 g (1 tsp) ground turmeric
- 3 g (1 tsp) garlic powder or 4 mashed cloves of garlic
- 2 g (1 tsp) red chillie powder
- 240 ml (1 cup) water
- 1 Kg (~1 ½ lb) boneless beef chuck, cut into 2.5-4 cm (1-1/2 in) pieces
Method:- Heat the oi...
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Posted by Kroocrew on Monday, January 4, 2010,
In :
Bhutan
Ingredients:Filling:- 1 large head bok choy [about 1 pound, 450g], stem removed and quartered
- 3 tablespoons poppy seeds
- 1/4 teaspoon Chinese Szechuan peppercorns
- 2 medium garlic cloves [1/5 ounce total, 6g], peeled
- fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
- 1 small red onion [about 2 ounces, 55g], peeled and quartered
- 1/2 cup crumbled farmer cheese [about 3 ounces, 85g] ( or Indian Paneer. see recipe)
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 stick unsalted butter [4 ounces, 110g]
*Dough: Continue reading ...
Posted by Kroocrew on Monday, January 4, 2010,
In :
Bhutan
Ingredients:- 2 Chicken breast fillets
- 2 garlic cloves
- 2 spring onions
- 1 red chillie
- 1 egg
- 1/2 teaspoon five-spice powder
- 45 ml (3 Tbsp) plum sauce
- 4 slices white bread, thick slices, preferably a few days old
- 25 g (~1 oz) sesame seeds
- 2 tablespoons vegetable oil, to shallow fry
- salad leaves, to serve
Method:- Cut the Chicken into small pieces, peel and chop the garlic, trim and finely chop the spring onions and finely chop the chillie. ( You can de-seed the chillies if you want to tone down the heat)
- In ...
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Posted by Kroocrew on Monday, January 4, 2010,
In :
Korea
Ingredients:- 2 tablespoons soy sauce, good stuff
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon minced garlic
- 1 dash Korean red pepper powder (kochu garu) or other chillie powder (optional)
- 1 dash toasted sesame seeds (optional)
- 1/2 tablespoon thinly sliced green onion
Method:Combine ingredients and serve in a bowl as accompaniment to Chon (dumplings) or pan fried vegetables. Continue reading ...
Posted by Kroocrew on Sunday, January 3, 2010,
In :
Korea
Ingredients:- 80 ml (1/3 cup) soy sauce
- 3 tablespoons minced garlic cloves
- 80 ml (1/3 cup) white sugar
- 80 ml (1/3 cup) brown sugar
- 80 ml (1/3 cup) green onion, chopped
- 3 tablespoons sesame seeds, toasted
- salt
- pepper
- 500 gm (~1 lb) steak, thinly sliced
- 4 cups glutinous or sticky white rice, cooked
- 4 dried shiitake mushrooms
- 120 ml (1/2 cup) hot water
- 350 gm (~3/4 lb) fresh spinach, washed and chopped
- 250 gm (~8 oz) cucumbers, julienned
- 250 gm )~8 oz) carrots, julienned
- 2 tablespoons sesame oil
- 250 gm (~8 oz) ...
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Posted by Kroocrew on Sunday, January 3, 2010,
In :
Korea
Ingredients
FOR MEATBALLS- 500 ml (~2 cups) ground beef
- 3 Tbsp soy sauce
- 2 scallions, finely chopped
- 3 garlic cloves, minced
- 1 Tbsp sesame seed, toasted and crushed
- 1/2 Tbsp sesame oil
- fresh ground black pepper, to taste
- all-purpose flour, for coating
- 2 eggs, beaten
- vegetable oil (for frying)
FOR SAUCE- 1 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 cm (~1/2 in.) ginger, grated
- 2 tsp sesame seeds, toasted and crushed
- 1/2 tsp chillie powder
- 1 pinch sugar
Method:- Mix together ingredients for the dipping sauce.
- For the me...
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Posted by Kroocrew on Sunday, January 3, 2010,
In :
Korea
Ingredients:- 500 gm (1 lb) beef tenderloin, cut into 8 x 1 cm (3 x 1/2 in) strips
- 250 gm (1/2 lb) green onions, cut into 6 cm (2 1/2 in) pieces
- Bamboo/wooden skewers
Marinade :- 5 Tbsp Korean soy sauce
- 5 tsp Sugar
- 2 Tbsp Sweet sherry / Rice wine
- 4 cloves Garlic, minced
- 2 stalks Green onions, finely chopped
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1/2 tsp Ground black pepper
- 1/4 tsp Korean red pepper flakes (optional)
Method:Marinade :Prepare the marinade in a large glass bowl, making sure the sugar i... Continue reading ...
Posted by Kroocrew on Saturday, January 2, 2010,
In :
Cambodia
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 :- 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.
- Form cassava mixture to a small elongate shape like finger. Wh...
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Posted by Kroocrew on Wednesday, December 30, 2009,
In :
Laos
Ingredients:- 8 Poblano or fresh New Mexican green chillies
- 350 gm (~3/4 lb) Founder, snapper, or any white fish fillets (flaked)
- 120 ml (1/2 cup) Cooked rice
- 4 Green onions (chopped including the green portions)
- 2 cloves Garlic (minced)
- 1 Tbsp Fish sauce
- 1 tsp Fresh ginger (minced)
- 1 Lemon (juice)
- Banana leaves or aluminium foil
Method:1. Slit each chillie from the stem to the tip being careful not to cut completely through the chile to the other side2. Remove the membrane and the seeds3. ... Continue reading ...
Posted by Kroocrew on Wednesday, December 30, 2009,
In :
Laos
 Lao Meatballs are a delightful find for the longer term traveller or the traveller who would like a more familiar food for a change but even better as a delicious surprise of the expected-unexpected flavours of Lao. The traditional ingredients are still there but less definite and can almost be a hint rather than the familiar strong flavours of many Lao dishes. It is a traditional food and a copied recipe from Vietnamese Xiu Mai with roots from China, but still a traditional dish.
It is gen...
Posted by Kroocrew on Wednesday, December 30, 2009,
In :
Laos
There is another dish with the same name but totally unrelated. The other Kao Soi is a Thai dish with Muslim style spices and egg noodles.Ingredients:Pork sauce (enough for 5 servings):- 10 large dried red chillies
- 2 cups water
- 3 medium (or 5 small) cloves garlic, peeled
- 10 small brown shallots (onion type) thumb-joint sized, peeled
- 4 tablespoons vegetable oil
- 3 tablespoons fermented bean paste (with chilli), or substitute miso or yellow bean sauce squashed to a paste)
- 200 gr. (8 oz.) pork, chopped v...
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Posted by Kroocrew on Wednesday, December 30, 2009,
In :
Laos
Ingredients:400 grams pork meat. washed and minced 150 grams pork fat, washed and minced2 dried chillies , soaked in water until soft10 (small) shallots10 black peppercornscoriander leaves, finely choppedsalt and fish sauce1 pig's intestine, turned inside out and washed and then turned right side out againMethod:Pound the chillies, shallots and peppercorns until smooth.Place in a bowl the pounded ingredients, the minced pork, the minced pork fat and the chopped coriander leaves. Add the fish ... Continue reading ...
Posted by Kroocrew on Wednesday, December 30, 2009,
In :
Laos
Ingredients:400 grams beef sirloin, sliced into pieces measuring 2 cm by 3 cm and 3 mm thick, salted and marinated for two hours in the juice of 6 limesKheuang hom ingredients:3 stalks lemon grass2 (small) heads garlic7 (small) shallots3 dried chilliesgalingale (3 to 5 slices)The above five ingredients should be sliced into small pieces and mixed togetherliverspleenhearttripeThe above four ingredients are to be boiled in the meat broth, sliced into small pieces and set aside on a plate1 small... Continue reading ...
Posted by Kroocrew on Wednesday, December 30, 2009,
In :
India
Makes 8 samosas. Ingredients:Dough:120 ml (1/2 cup) all purpose flour1/2 Tbsp sooji (semolina flour)1/4 tsp salt1 1/2 Tbsp oil1/4 cup minus 2 tablespoon lukewarm waterFilling:3 large boiled potatoes, peeled and chopped into very small cubes1/2 tsp cumin seeds2 chopped green chillies1 tsp coriander powder1/4 tsp garam masala1 tsp amchur (mango powder)1 tsp salt2 Tbsp oil120 ml (1/2 cup) green peas (fresh or frozen)Method:Dough:Mix the flour, sooji (semolina flour), salt, oil and salt togethe... Continue reading ...
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 sugar3 kalamansi limes, juiced. [Substitute Kaffir or ordinary limes)45 – 60 ml (3 – 4 Tbsp) water Salt1 tbsp cornstarch mixed with 3 tbsp water as a slurry1 small red-onion5-6 shallots3 stalks of lemongrass, thinly sliced25 mm ( ~1 in) fresh galangal, sliced.Method:- Grind the onion, shallots, lemongrass and galangal into a past...
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Posted by Kroocrew on Monday, December 28, 2009,
In :
India
Ingredients: • 1/2 kg (~1 lb) Minced meat • 200 gm (7 oz) Red pepper• 2 Tbsp Soya sauce • 2 tsp Garlic, chopped • 3 Tbsp Fresh bread crumbs • 100 gm ( 3 1/2 oz) Cashewnuts, roasted • 2 1/2 tbsp Peanut butter • 2 Green chilli, seeded and chopped • 3 Tbsp Coriander leaves, chopped • Oil for fryingFor Sauce: • 250 ml Chicken stock • 1 tbsp Lemon juice • 60 ml Coconut cream • 4 tbsp Sweet chilli sauce • 3 tbsp Peanut butter • 2 tbsp Coriander leaves, chopped ... Continue reading ...
Posted by Kroocrew on Monday, December 28, 2009,
In :
Nepal
Ingredients:1 lb mushroom1 onion (chopped)1 tomatoes (chopped)1 teaspoon vegetable oil1 teaspoon garlic pinch of garam masala, 1 tsp chillie powder, 1 tsp turmericsalt to tasteMethod:1 Heat the oil, add spices and garlic2 Sauté onions till slight golden brown and then add tomatoes. Cook for 5 minutes.3 Add mushroom cut in slices and heat for 5 minutes4 When mushrooms are half done add water and simmer for another 5 minutes.... Continue reading ...
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... Continue reading ...
Posted by Kroocrew on Sunday, December 27, 2009,
In :
Myanmar
Ingredients:- 9 pieces chicken (3 lbs)
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon chillie powder
- 3/4 teaspoon black pepper
- 2 tablespoons thick soy sauce
- 5 cm (2 in) ginger
- 80 ml (1/3 cup) oil
- 60 ml (1/4 cup) dried mushrooms
- 2 medium onions
- 8 garlic cloves
Method: - Section chicken into 9 choice pieces. Wash and rub with salt, cayenne, black pepper, and soy sauce.
- Scrape ginger, slice in 1/8-inch slices, then cut into strips 1/8-inch wide.
- Heat oi...
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Posted by Kroocrew on Sunday, December 27, 2009,
In :
Indonesia
Ingredients:• 12 chicken feet, declawed and skinned• 3 tablespoons dark soy sauce• 2 tablespoons rice wine• 3 slices ginger• 3 green onions• 1 tablespoon barbecue sauce• 1 teaspoon sugar• star anise• 1 piece orange rind• 1/4 teaspoon pepper• 1 pint waterMethod:Combine all ingredients and simmer for 1 1/2 hours.Another variation:Ingredients:• 32 chicken feet (about 2 lbs.)• 1/2 cup sake• 1/3 cup water• 6 large thin sl... Continue reading ...
Posted by Kroocrew on Sunday, December 27, 2009,
In :
China
Ingredients:• 4 ounces transparent bean thread noodles (also known as cellophane noodles or glass noodles)• 5 dried Shiitake mushrooms• 1/2 pound ground pork
Marinade;• 1 tablespoon light soy sauce • 2 teaspoons granulated sugar• 1 teaspoon sesame oil• Pinch of cornstarch• Other:• 1 small red chillie and 1 teaspoon chillie sauce, or 1 tablespoon chillie sauce• 2 slices ginger• 2 green onionsMethod:- Without removing the string wrapping aro...
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Posted by Kroocrew on Sunday, December 27, 2009,
In :
Nepal
Ingredients:3 cups of water1 cup red lentils1 Tbs. peeled minced fresh ginger1 tsp. seeded, chopped fresh green chili1/2 tsp. salt1 tsp. sugar1/2 tamarind concentrate1 tsp. vegetable oil1/4 black mustard seed1/2 five-spiceMethod: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 ... Continue reading ...
Posted by Kroocrew on Sunday, December 27, 2009,
In :
Nepal
Ingredients:1 lb. Mustard greens, washed, peeled, cut into small pieces3 dried red chilies½ teaspoon jwanu seeds (lovage seeds)½ teaspoon mustard seeds½ teaspoon cumin seeds1 teaspoon whole timur (szechuan pepper)1 tablespoon garlic, minced1 tablespoon ginger, minced½ teaspoon turmeric½ teaspoon freshly ground pepper3 tablespoons mustard oil2 tablespoons fresh dill weed, finely choppedSalt to tasteMethod:In a pan heat 3 tablespoons of mustard oil. Splitter jwanu seeds, whole timur musta... Continue reading ...
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: - mix the meat with half of the ginger-garlic paste.
- Heat the pan with oil and ...
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Posted by Kroocrew on Saturday, December 26, 2009,
In :
Thailand
Ingredients:- 2 cups rice flour
- 1/2 cup coconut milk
- 2 eggs (duck eggs preferred)
- 2 teaspoons ground turmeric
- 1 lemongrass stalk, very finely minced and pounded
- 5 scallions, very finely chopped
- Salt and freshly ground pepper (long pepper, black or white or combination)
- 1 cup Nam Pla (fish sauce)
- 1/3 cup sugar (date palm sugar)
- ¼ cup distilled rice vinegar
- 1/4 cup fresh lime juice
- 4-6 Thai Dragon chiles, thinly sliced
- 2 shallots, minced
- 5 garlic cloves, very finely chopped
- ¼ cup grated fresh ginge...
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Posted by Kroocrew on Friday, December 25, 2009,
In :
Indonesia
110 ml (1/2 cup) vegetable oil225 g (1-1/3 cups) raw peanuts2 cloves garlic, chopped4 shallots, choppedA thin slice of shrimp paste (optional Vegan opt out))Salt to taste1/2 tsp chillie powder1/2 tsp palm or brown sugar1 Tbsp dark soy sauce450 ml (2 cups) water1 Tbsp tamarind water or juice of a lemonMethod:If using raw peanuts: Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. (Continue with following method)If using roasted peanut... Continue reading ...
Posted by Kroocrew on Tuesday, December 15, 2009,
In :
Laos
Ingredients: - 250ml (8 1/2 fl oz) Coconut Cream*
- 60g ( 2 oz) Red Curry Paste (Optional)
- 1 kg ( ~2 1/4 lb) Cooked White Rice
- 80g ( ~3 oz)Grated Coconut
- 15g (1/2 oz) Sugar
- Pinch of Salt
- Corn Starch for dusting
- 3 Eggs, beaten
- Oil for Deep Frying
- 400g (14 oz)Chopped Som Moo (Fermented Pork)
- 100g (3 1/2 oz) Sliced Shallots
- Approx 45ml (3 Tbsp) freshly squeezed Lime Juice
- Approx 45ml (3 Tbsp) Fish Sauce
- Chopped Coriander (Cilantro)
- Chopped Mint
- Dried Chillies
- Crushed Peanuts
. *Coconut Cream is available in 250 ml m...
Posted by Kroocrew on Tuesday, December 15, 2009,
In :
China
- 500 g (~1 lb) fresh and dried Mushrooms. Suggest a mix of portabello, oyster and dried shitake mushrooms.
- 15 ml (1 tbsp) vegetable oil
- 30 ml (2 1/2 tbsp) grated fresh ginger
- 45 ml (3 tbsp) cloves garlic, crushed
- 45 ml ea (3 Tbsp ea) soy sauce, hoisin sauce and rice vinegar
- 7 ml (1 ½ tsp) Worcestershire sauce
- 1-2 ml (¼ - ½ tsp) Asian Chile or hot sauce (optional)
- 125 ml (½ cup) chopped green onions
- 6 hearts of Romaine lettuce leaves.
Method: - Rehydrate any mushrooms that you wil...
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Posted by Kroocrew on Tuesday, December 15, 2009,
In :
Indonesia
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 tablespoonsGarlic, minced 2 to 3 clovesGalangal or fresh ginger, minced 2 teaspoonsChile pepper, sliced into rounds 1 to 3Lemongrass, white part of stalk only, minced 1 pieceCoriander, ground 1 teaspoonTurmeric 1/2 teaspoonCoconut milk 2 cupsPotato, peeled and diced 1Carrot, peeled and sliced into rounds 1Green beans, trimmed 1 cupOnion, th... Continue reading ...
Posted by Kroocrew on Monday, December 14, 2009,
In :
Indonesia
Ingredients:- 500 gm (1 lb.) lobster
- 2 shallots, thinly sliced
- 2 red chilies, thinly sliced
- 2 green chilies, thinly sliced
- 1 lime, squeezed
- salt and pepper to taste
- Vegetable oil as needed
Instructions:Cooking the LobsterBoiling- Put 6 inches of water in a 12-14 quart pot. When cooking lobster, it is important to bring water to a full boil.
- Add 1/4 cup of salt and drop lobster in head-first.
- Bring water to a boil again, continue cooking lobster and then reduce heat to medium.
- Boil for 12 minutes only.
C... Continue reading ...
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 weedMethod: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... Continue reading ...
Posted by Kroocrew on Sunday, December 13, 2009,
In :
Bhutan
Ingredients:1 small red onion [about 2 ounces, 55g], peeled and quartered 4 tablespoons unsalted butter 1/2 pound asparagus [230g], trimmed 3/4 cup water [180ml] 1 medium fresh green chillie [about 1/2 ounce, 15g], seeded and cut into julienne strips 1 cup crumbled farmer cheese [6 ounces, 170g] You can use Indian Paneer recipe hereSalt and freshly ground black pepperMethod:Chop the onion finely. Melt the butter in a large saucepan. Add the onion, asparagus, and water and simmer over low heat... Continue reading ...
Posted by Kroocrew on Wednesday, December 9, 2009,
In :
Myanmar
Ingredients:2 Cloves Garlic.1.5 cm (~1/2 in) Fresh Ginger -- sliced2 tbsp Tamarind Paste -- soaked in 2 tbsp of water dispersed and strained through a sieve or cloth.1 tbsp Honey1 tbsp Sugar1 tbsp Soy Sauce2 tsp Fish Sauce1/2 tsp Salt1 tsp Paprika1/2 tsp Crushed Red Pepper.If the sauce is too runny then boiling it to reduce will solve the issue. Directions:Crush the garlic and ginger in a food processor or with pestle and mortar. Add the other ingredients and process to a smooth sauce. Serv... Continue reading ...
Posted by Kroocrew on Tuesday, December 8, 2009,
In :
Thailand
© Aaron Caley. Used with kind permission
Jim jum is one of the wonderful Thai street sit down foods. Its origins are Lao or Khmer. It's variable and you probably wouldn't get two identical tasting jim jums even from the same restaurant within a very short space of time. Jim jum is an earthenware pot on a brazier at table top. The pot is filled with broth and to this you add various supplied vegetables and herbs. This is one reason why the flavour changes. The herbs are often pulled from tre... Continue reading ...
Posted by Kroocrew on Sunday, December 6, 2009,
In :
Thailand
This recipe requires some preparation time, with its blend of coconut, ginger, fresh bitter leaves, peanut, lime and chillie its fantastic.Ingredients: Filling- 180 ml (3/4 cup) grated coconut
- 2 small limes, unpeeled, cut into small cubes
- 90 ml (6 tbsp) shallots, peeled and cut into small cubes
- 90 ml (6 tbsp) roasted peanuts
- 90 ml (6 tbsp) small dried shrimps
- 4-5 fresh chillie, phrik ki nu, cut into small slivers
- 120 gm (4 oz) fresh ginger, peeled and cut into small cubes
Ingredients: Sauce Continue reading ...
Posted by Kroocrew on Thursday, December 3, 2009,
In :
Phillipines
Ingredients: •1 kilo pork belly•3 tbsp. Bagoong (Fermented fish) Equivalents are probably , plaa raa (Thai), *prahok (Cambodian) )•3 cups coconut cream•2 tbsp. Finely chopped ginger•1 onion, finely sliced•1 onion, peeled and cut in half•rock salt•chillie to taste•oil for deep frying* Prahok is available in Asian food stores and is considered a safe food product.Method: - In a large stock pot, place pork belly with onion halves, lots of salt and peppercorns.
- Pour water till co...
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Posted by Kroocrew on Thursday, December 3, 2009,
In :
China
Recipe #1Ingredients:• 1/2 cup light soy sauce• 1/4 cup red wine vinegar• 2 teaspoons minced ginger• 2 tablespoons brown sugar• 2 spring onions (green onions, scallions), choppedPreparation:- In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
- In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar i...
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- 700 gm (1 1/2 lb). Manila or Littleneck clams
- 2 tablespoons cooking oil
- 1 1/4 tablespoons curry powder blend. I have included the recipe for Alton Browns curry Blend as it does not contain very much heat in the mix and this allows for the addition of the hot sauce.
- 1 tablespoon *Lingham’s hot sauce (or another brand of chilli sauce if not available).
- 1 teaspoon oyster sauce
- A few sheets of banana leaf (rinsed and wiped dry ).
- Rinse clams with cold water thoroughly, scrub the shells, drain...
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This recipe name is likely to cause confusion. Longton can be defined as the Coconut Stew ingredient of this recipe and the longton as the rice cake. I am using the commonly used combination name with both the rice cake and the stew.Ingredients :- 400g grated coconut
- 200ml warm water
- 30g dried chilies (ground finely)
- 40g dried shrimp (ground finely)
- 10g turmeric (ground finely)
- 2 candlenuts (buah keras - ground finely)
- 200g yam beans (bang kuang - cut into strips)
- 50g long beans (cut into 5cm lengths)...
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Mutton is a forgotten meat in most western cuisines. It was replaced some 40 to 50 years ago by the more marketable and more profitable lamb. Mutton has a definite flavour which can be strong, it can be a chewy meat so needs a longer cooking time. It is so good to taste mutton in countries like Malaysia and India and the middle-eastern countries and I wonder if mutton will ever be renewed as a meat type back in Western countries?
Yellow Rice:- 4 tbsp ghee
- 20g chopped garlic
- 40g shallots (sliced...
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Ingredients A:- 200g rice flour
- 550ml water
- 200g radish (shredded)
- 1 tsp salt
Ingredients B:- 1 tbsp chopped garlic
- 1 tbsp chili sauce
- 3 tbsp fish sauce
- 3 beaten eggs
- chopped spring onion, chopped coriander leaves and pepper to taste
Method :- Ingredients A: Mix rice flour in 200ml water and combine well. Boil shredded radish and salt in remaining water. Pour in rice flour mixture and stir well to make batter.
- Pour batter into 23cm square baking tray. Steam for 30 minutes till carrot cake is cooked. Allow...
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Ingredients:- 4 hard-boiled eggs
- 500 ml tamarind juice (mix water with tamarind seeds and use the juice)
- 5 tablespoons cooking oil
Ingredients to blend:- In a pestle and mortar or a food processor mix
- 3 onions
- ½ corm garlic
- 4 pieces candle nut
- 1 inch belacan
- 1 ½ tablespoons cili boh / 6 - 8 pieces red chilli
Method:- Heat oil in wok and shallow fry the hard-boiled eggs till eggs are slightly browned. Do not over-fry the eggs. Remove eggs and set aside.
- Add blended mixture to wok (with remaining oil) ...
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Ingredients:- 30 fresh oysters (small ones)
- 110g sweet potato flour
- 250ml water
- 1 tsp salt
- 2 large eggs
- 2 tbsp chopped spring onions
- 1 tbsp chopped chives
- 4 tbsp oil
Ground ingredients (well combined suggest pestle and mortar)- 3 cloves garlic
- 2 shallots
- 1 tbsp chilli paste
- 1/2 tbsp coriander powder
- A dash of pepper
Method:- Soak oysters in water.
- Mix sweet potato flour, salt and water into a thin runny batter and leave aside.
- Heat oil in a non-stick wok or pan. Scoop out two ladles of batter onto the wok. G...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Bhutan
Ingredients:- 1 large garlic clove [about 1/6 ounce, 5g], peeled
- Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
- 1 stick unsalted butter [4 ounces, 110g]
- 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
- 1/2 cup water [120ml]
- 1 teaspoon salt
- 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
- 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g]
- stemmed Freshly ground black pepper
Method:- Chop the onion coarsely with the ...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Bhutan
*tshoem in effect means a curry Ingredients:- Trotters (pig's feet) 900 grams (2 lbs)
- scallions a bunch ~250 grams (1/2 lb.)
- garlic 2 pcs
- ginger a small amount
- salt 2 teaspoon
- chillies about six pieces of hot chillies (personal preference)
Method : - Chop trotters into small pieces, add salt and boil until thoroughly until cooked. Remember to leave some amount of gravy from the boiling.
- Then add scallion, and ground ginger and garlic.
Ideally, this dish should turn out a "little" sticky Continue reading ...
Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Bhutan
Ingredients: - 350 g of pork (thigh)
- 2 potatoes peeled.
- 3 green chillies.
- 1/2 onion.
- 1/2 tsp chilli powder
- 3 cloves of garlic (crushed)
- 1 piece of ginger (finely chopped)
- 1/2 tbsp canola oil.
Method: - Chop pork in lumps (not so small).
- Add about 400 ml of water in a sauce pan with a little salt. Add the pork and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel).
- Cut potatoes longitudinally into 6 or 8 pcs each.
- Cut chillies longitudinally into 2 pcs each. Add chilli, potato...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Bhutan
 Gross National Happiness Day in Thimpu Market. A bonafide special day in Bhutan. Bhutan cooking has a number of integrated thrifty techniques. In this recipe the chicken is diced finely. This serves two purposes: It will cook more quickly and the flavour will disperse more thoroughly. Fuel is a commodity often collected from the environment so a resource commodity and the shorter the cooking time the less fuel needed. Bhutan cooking typically will cook meat, fish and or vegetables in a small ...
Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Bhutan
Ingredients: - 4 Potatoes
- 80 ml (1/3 cup) of cheese, {Swiss, farmers or almost any kind of white cheese}
- 60 ml (1/4 cup) of chopped red onions
- 1 tbsp oil
- 1 tsp salt
- 1/2 tsp chilli powder (vary amount according to your preference)
Method: - Cut potatoes into small pieces something approximating a standard "chip" from a classical British Fish & Chip shop.
- Put the potatoes along with some oil and salt in a saucepan or pot.
- Add 360 ml (1 1/2 cup) of water.
- Cut the cheese into small pieces and when the p...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Nepal
Ingredients:- 1.5 lbs. Medium-size shrimps, peeled and deveined
- Bamboo skewers (pre-soaked in cold water for at least 30 minutes)
- 3 dry whole red peppers
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, finely grated
- 2 red chilies, julienned
- 240 ml (1 cup) onions, finely chopped
- 240 ml (1 cup) tomatoes, chopped
- 480 ml (2 cups) red bell pepper, cut in 1-in strips
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 120 ml (1/2 cup) green onion, cut i...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Nepal
- 1 lb. Lamb, cut into 1-in pieces (can be substituted with chicken, or shrimps)
- 3 cups daikon, cut into 2.5 cm (1-in) long strips
- 1 cup red bell pepper, cut into 2.5 cm (1-in) long strips
- 1 cup onions, sliced
- 500 ml (2 cups) lamb broth
- 240 ml (1 cup) yogurt
- 240 ml (1 cup) tomatoes, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, finely grated
- 1 teaspoon fenugreek seeds
- 1 teaspoon musturd seeds
- 1/2 teaspoon jwanu (lovage seeds)
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 tea...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Nepal
Ingredients- 1 lb. Pumpkin vine tips, washed, peeled, cut into 1-in. pieces
- 3 dried red chilies
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon whole szechuan pepper
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin powder
- ½ teaspoon turmeric
- ½ teaspoon freshly ground pepper
- 3 tablespoons clarified butter
- Salt to taste
- 1 cup chicken or vegetable broth
Method:- In a non-stick pan heat 3 tablespoons of clarified butter. Splutter fenugreek seeds, wh...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Bangladesh
Ingredients:- Fish (preferably small, cut into small pieces) 240 ml (1 cup)
- Sliced onions: 120 ml (1/2 cup)
- Chilli powder/paste (red) 1 tsp
- Turmeric powder/paste 1 tsp
- Onion paste 30 ml (2 tbsp)
- Ginger paste 1/8 tsp
- Pepper paste 1/4 tsp
- Shredded cilantro leaves ( amount personal pref)
- Onion leaves 30 ml (2 tbsp)
- Oil 80 ml (1/3 cup)
- Salt 1 tsp
- Tomato 2 medium
Meyhod:- Works best with small fish. You can use shrimp or any fresh-water fish cut into very small pieces.
- Heat the oil add all the powder/paste s...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Bangladesh
Ingredients:- frozen spinach, thawed 2 pkts (fresh if available)
- 2.5 cm (1") cube of ginger, finely diced
- dry red chilli - 3
- Dash of Hing (Asafoetida)
- Potatoes 4 medium
- Dried fenugreek leaves
- Fennel seeds
- Salt to taste
Method:- Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min.
- Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame.
- After about 5 min of frying, add salt, ...
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Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Korea
“Jang” is a kind of seasoning, like soy sauce (Gan jang ), soy bean paste (Doen jang ), or chilli paste (Gochu jang ). Therefore “Jang Ddeok” means pancakes seasoned with some kind of sauce as mentioned above. The name changes according to the sauce, vegetable and meat you add.Ingredients:Flour mix: 240 ml (1 cup) You can just use flour. Water: 180 ml (3/4 cup)Chili paste (Gochujang): 1 tsp5 sesame leaves1/4 a zucchini1 green chili4 stalks of spring onions1/4 onionMethod:1. Thin ... Continue reading ...
Posted by Kroocrew on Tuesday, November 10, 2009,
In :
Korea
Kimchijjigae and another, Doenjangjjigae (Soybean paste stew) are the most popular Korean stews. Kimchijjigae is said to be easy to make but many write of the failure they've had in it's preparation or home cooked tastes. This recipe has glowing responses.Ingredients:200 g pork (shoulder loin)1 tbsp refined rice wineground pepper2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, if you have a relatively fresh kimchi you can add a tablespoon of vinegar to the kimchi and this... Continue reading ...
Posted by Kroocrew on Friday, November 6, 2009,
In :
Myanmar
Ingredients:- 700g chicken pieces, thigh meat is best
- 1 lemon grass stalk, white part only
- 1 cm fresh ginger
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 2 tablespoons rice wine
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons coconut cream
- pinch of salt
for the sauce:- 10 shallots
- 5 dried red chillies, soaked in hot water
- 2 garlic cloves
- 1cm fresh ginger
- 1cm galangla root
- 1 lemon grass stalk, white part only
- 3 tablespoons peanut oil
- 300g raw peanut...
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Posted by Kroocrew on Thursday, November 5, 2009,
In :
Nepal
Ingredients:1.5 kg chicken cut into small pieces5 garlic gloves,minced2.5 cm (1 in) ginger, minced3 fresh red chillies, minced1 tsp cumin powder1 tsp turmeric powder4 tsp mustard oil1 cup green onions, cut in 2.5 cm (1 in) lengthsalt Method:In a large bowl, keep chicken.Add all the ingredents like ginger, garlic, cumin powder, turmeric powder, chilli powder and salt. Coat throughly and keep it for 30 mins.Heat 4 tsp of mustard oil. Transfer the coated chicken to the heated pan. Stir until i... Continue reading ...
Posted by Kroocrew on Thursday, November 5, 2009,
In :
Nepal
Ingredients: - 200 gms. bhindi
- 50 gms. onion (sliced)
- 2 tsp. chopped green chillies
- 1 tsp. chaat masala
- 1 tsp. cumin seeds
- 2 tsp. coriander leaves finely chopped
- salt and red chillies according to taste
- oil for frying
Method: - Cut bhindi into thin long slices and deep fry till crispy and golden.
- Heat oil and fry onions till golden brown and keep aside.
- De-seed green chillies and slice them.
- Heat a little oil in frying pan and add cumin seeds,green chillies and bhindi, toss slightly.Add the remaining ing...
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Posted by Kroocrew on Thursday, November 5, 2009,
In :
Nepal
Ingredients: - 6 medium potatoes
- 1 tbsp cumin powder
- 1 tbsp corriander powder
- 1 cm (1/2 in) ginger, chopped
- 5 cloves garlic ground to paste
- 1 cup yoghurt
- 1/2 tsp pepper powder
- chillie powder to taste
- 1/4 tsp turmeric powder
- salt to taste
- 4 small bay leaves (salem leaves)
- 1/2 cup oil
Method: - Peel potatoes and cut into 4 to 6 equal sized pieces.
- Mix all ingredients except potatoes, oil, chopped ginger and bay leaves into a smooth paste.
- Marinate the potatoes in this mixture for at least 4 hours. Don't leave the...
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Posted by Kroocrew on Thursday, November 5, 2009,
In :
Cambodia
Ingredients:1 ripe mango,peeled and diced2 cherry tomatoes. diced
1 tbsp fresh lime juice60 ml (¼ cup) chopped cilantro1 stalk green onion,chopped½ tsp salt4 chopped hot chillie or to your taste.Directions:For a blended version of this salsa you can simply homogenise in a food processor for a second or two.Serve refrigerated or at room temperature.As an appetiser try a couple of scallops pan cooked, in the bottom of an old fashioned glass and lightly topped with the salsa. Looks great tast... Continue reading ...
Posted by Kroocrew on Thursday, November 5, 2009,
In :
Cambodia
Sweet, sour and spicy, with a delicious light flavouring fermented/pickle fish dipping sauce. This is an authentic Khmer recipe and the most popular dipping sauce in Kampuchea Krom. Sauce is very important in most Khmer dishes. NOTE: non-fish eaters will NOT enjoy the flavour of this sauce at all. Advise your guests of this.
Ingredients:- 240 ml (1 cup) water.
- 30 ml (2 tbsp) creamy style fermented/preserved fish paste “prahok”. ( 2 tbsp is a conservative estimate of optimal amount of prah...
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Posted by Kroocrew on Thursday, November 5, 2009,
In :
Cambodia
Mermaid PrawnsIngredients:240 ml (1 cup) Red Curry Cambogee6 prawns in the shell2 tablespoons tomato paste1 tablespoon peanuts chopped240 ml (1 cup) cooked spinach12 fresh basil leaves1 tablespoon chillie paste1 teaspoon fresh ginger root mincedMethod:Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.Cover the bottom of a heated plate with the spinach in an even layer.Remove the prawns from the sauce and shell t... Continue reading ...
Ingredients:4 hard boiled eggs, shelled3 - 4 fresh red chilies, slit lengthwise3 - 4 fresh green chilies, slit lengthwise6 small red onions, sliced4 cloves garlic, crushed2 thin slices ginger3 chilies, pounded fine1/2 cup thick coconut milk from 1/2 grated coconut6 tbsp oil salt and sugar to tasteMethod:1. Heat oil in a pan and fry the galangal, garlic and sliced onions until fragrant.2. Add both the cut and pounded chilies and stir fry for 5 minutes.3. Pour in coconut milk an... Continue reading ...
Ingredients:450 g (1 lb) large prawns, shelled and deveined1 tsp turmeric powder1 tbsp lime juice160 ml (2/3 cup) thick coconut milk, (extracted from 1/2 grated coconut)10 shallots4 cloves garlic4 candlenuts ( you can use macadamia nuts)1 slice galangal4 red chilies5 cm (2 in) piece palm sugar (gula Melaka)2 cm (3/4 in) piece shrimp pastea few pieces banana leaves, 8 cm x 5 cm - steamed until limpMethod :1. Season the prawns in turmeric mixture and set aside for 15 minutes.2. Mix the li... Continue reading ...
Posted by Kroocrew on Saturday, October 31, 2009,
In :
China
Ingredients :- 750 gm (1.6 lb) lamb strips
- 3 tbl oil
- 4 med onions, quartered
- 2 tsp garlic
- 3 shallots, chopped
- 2 tsp freshly chopped chilli
- 2 tsp cornflour
- 2 tbl soy sauce
- 1 tbl oyster sauce
- 120 ml 1/2 cup chicken stock
Method :- Heat oil, stir fry lamb in 2 batches, 2-3 mins. Remove.
- Stir fry onions, garlic, shallots & chillies, 2 mins.
- Blend cornflour with soy sauce, oyster sauce & stock.
- Return lamb strips to pan. Stir in cornflour mixture, cook 2-3 mins or until slightly thickened.
- Sprinkle lightly wi...
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Posted by Kroocrew on Saturday, October 31, 2009,
In :
China
Ingredients :Beef marinade:- 500 gm (1 lb) steak sliced in 6 mm (1/4 in) slices
- 2 tsp peanut oil
- 1 Tbsp rice wine
- 1/2 tsp salt
- 1 tsp black pepper
- Additional marinade ingredients:
- 1 egg beaten
- 1 Tbsp flour
Mongolian Sauce:- 90 ml (6 Tbsp)soy sauce
- 30 ml (2 Tbsp) sugar
- 22 ml (1.5 Tbsp) sesame oil
- 30 ml (2 Tbsp) rice wine
- 10 ml (2 tsp) rice vinegar
- 15 ml (1 Tbsp) bean sauce
- 15 ml (1 Tbsp) dried chili pepper, crushed
- 5 clove garlic, minced
- 4 to 6 dried chili
- 12 large green onions, cut int...
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Posted by Kroocrew on Saturday, October 31, 2009,
In :
Indonesia
"The basic ingredients of nasi goreng are left over rice from yesterday's meal and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (Worcestershire sauce). The texture of left over cooked rice is considered as the most suitable type of rice used for making nasi goreng rathe... Continue reading ...
Posted by Kroocrew on Friday, October 30, 2009,
In :
Indonesia
Base Ingredients: 350 gr ground chicken 250 gr ground shrimp 100 gr cornstarch 2 cloves garlic, mashed 1 Tbs. sesame oil 1 tsp. salt ½ tsp. ground pepper 1 egg, beatenSkin Ingredients: 10 pieces of won ton skin 6 soybean cake size 5 x 5 x 1 cm 5 medium size potatoes 5 buah bitter melon 5 pieces of cabbage leaves, slice the stem thin 5 cucumbersSauce Ingredients: 100 gr fried peanuts 50 gr fresh fried candlenut 2 cloves fri... Continue reading ...
Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
Ingredients : - Water for scalding vermicelli
- 1 pkt coarse rice vermicelli (or subst, Angelhair pasta)
- 250 gm Beansprouts
- 100 gm Chinese chives
- 500 gm Small prawns
- 2 cup Fried tofu (about 2 cups, cut into short strips of 1x2x1/2cm)
- 5 tbl Oil
- 1 lrg Onion, sliced
- 250 ml Water
- 2 tbl Tamarind powder
- 4 Hardboiled eggs, sliced
REMPAH- 5 tbl Dried prawns (pounded separately)
- 5 lrg Onions
- 4 Cloves garlic
- 6 Candlenuts (or subst, Macadamia nuts)
- 20 Dried chillies
- 2tbl Belacan (prawn paste)
- 1 tsp Sugar
- 1 tsp Salt
GRAVY Continue reading ...
Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
Ingredients :- 1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
- 3 tsp brown sugar
- 600 ml (2 1/2 cup) water
- 500 gm ( 1 lb) sliced boneless chicken, (see Note)
- 360 ml (1 1/2 cup) coconut cream
- 250 gm (8 oz) rice noodles prepared according to directions
Garnishes and condiments:- Blanched snowpeas
- bean sprouts
- deep-fried beancurd
- fish balls
- fresh mint
- coriander
- sliced cucumber
- lime
Method :- Place Laksa Paste and brown sugar into a medium saucepan. Add water and chic...
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Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
(Indonesian chicken skewers with peanut sauce)Satay is a great Indonesian street food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle. Ingredients:Chicken thighs, boneless, skinless, cut into long strips 1 poundGalangal or ginger, minced 2 teaspoonsBrown sugar 2 teaspoonsSoy sauce 1 tablespoonCoco... Continue reading ...
Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
Ingredients: - 1 tablespoon of dried shrimps
- 1 stalk of finely chopped and crushed lemon grass
- 2 quartered ripe tomatoes
- 2 tablespoons of fish sauce
- 5 quartered fried bean curd
- 4 laksa curry leaves
- 720 ml (3 cups) of seafood - prawns, fish, shellfish etc
- 500 ml (2 cups) of chicken stock
- 1 teaspoon of salt
- 1 can of coconut milk
- thick rice noodle
Rempah* (flavour base) - 2 thinly sliced Shallots
- 2 tablespoons Candle nuts
- 2 teaspoons Garlic
- 1 tea...
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Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
Ingredients: 1 kg (2 lb)of lean lamb cubes 300g (10 oz)carrots, cubed 300g (10 oz)onions, quartered Chopped Coriander for garnish some curry leaves 45 ml (3 tablespoons) curry powder 30 ml (2 tablespoon) coriander powder 200ml (1 cup) coconut milk 400ml (1 3/4 cup) hot water 1 hot chilli chopped Dash of oil Pinch of salt Directions:In a hot saucepan add a dash of oil and once boiling add the coriander powder and fry until goldenAdd the onions lamb pi... Continue reading ...
Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
Ingredients :FOR THE SPICE MIXTURE1 tsp Turmeric powder10 Dried Thai chilies, seeded4 Fresh Thai chilies, seeded1 piece galangal, (thumb-size)5 Candlenuts1 tbl Shrimp paste1 tbl Lime juiceFOR THE FISH125 gm (1/4 lb) Sea bass fillets2 Onions, grated2 large Eggs120 ml (1/2 cup) Coconut milk1 tbl Sugar2 tsp Salt4 Lime leaves, thinly sliced20 pieces banana leaf, 13 x 18 cms (5-by-7-inch)Method 1. For the spice mixture, combine the ingredients in a food processor and process until smooth or pou... Continue reading ...
Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
(Singaporean stir-fried rice noodles with shrimp)Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread.. Other spellings: chow kueh teow,char koay teow, char kuay teow.3 to 4 servingsIngredients:Oil -- 1/4 cupGarlic, minced -- 2-3 clovesSambal oelek (chile paste) -- 1-2 tablespoonsChinese sausages, sliced into rounds -- 1-2Shrimp, peeled a... Continue reading ...
Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
Ingredients :- 30 ml (2 tbsp) olive oil
- 1 medium red onion finely diced
- 3 garlic cloves minced
- 3 medium tomatoes diced
- 30 ml (2 tbsp) dark soy sauce
- 1 tsp grated fresh ginger
- 6 dashes hot sauce
- 500 gm (1 lb) fresh or frozen spinach thawed
-
- 750 gm (1 1/2 lb) cleaned calamari - (abt 24 pieces)
- Juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp freshly-ground black pepper
- 30 ml (2 tbsp) sesame oil
Method :To prepare the Spinach: - In a large skillet, heat olive oil. Add onion and garlic; saute 4 minutes.
- Add tomato...
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Posted by Kroocrew on Thursday, October 29, 2009,
In :
Bangladesh
Ingredients:- Moog Daal 1 cup
- Pulao Rice 4 cups
- Frozen vegetables 2 cups
- Onion 1 medium
- Jalapeno or chilli 4
- Ginger 3/4 tsp
- Cumin 1/2 tsp
- Coriander 1/2 tsp
- Turmeric 1 tsp
- Garlic 1/2 tsp
- Cooking oil 1/2 cup
Method:1. Take 1 cup of "moong" daal and 4 cups of "pulao" rice in a rice cooker.2. Wash the mixture and drain out excess water.3. Add 2 cups of fresh or previously-frozen mixed vegetable pieces (broccoli, cauliflower, sweet peas, long beans, carrot, corn etc.).4. Add smal...
Posted by Kroocrew on Thursday, October 29, 2009,
In :
Bangladesh
Ingredients:- 1/2 kg fresh tomatoes, finely chopped
- 2 large onions, finely chopped
- 1/2 tsp mustard seeds
- 10-12 fresh curry leaves
- 10-12 garlic cloves, slightly crushed
- pinch of turmeric pwd
- 1 tsp red chilli powder (adjust)
- 1/2 tsp coriander powder
- salt
- 1 tbsp grated jaggery
- 2 tbsp coriander leaves
- 1 tbsp oil
Method:- Heat oil in a vessel. Add the mustard seeds and let them pop. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
- Add the onions and fry till translucent. Add the chilli pw...
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Posted by Kroocrew on Thursday, October 22, 2009,
In :
Bangladesh
Dhaka, the capital of Bangladesh.
A country headed for mass emigration due to global warming.
Her problems just seem to increase.
Ingredients:- 1 cup diced eggplant
- 1 cup diced pumpkin
- ½ cup diced potato
- ½ cup diced radish
- 3 cups chopped spinach
- ½ tsp *Panchforan
- ½ tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp mustard paste or powder
- 1 red chili, halved
- ½ tsp sugar
- salt
- 2 tbsp oil
Method:- Place chili and panchforan in heated oil. As the seeds brown, add in the potato and radish. Fry for about 2 ...
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Posted by Kroocrew on Thursday, October 22, 2009,
In :
Korea
Ingredients:- 250 m (~1/2 lb) soy bean sprouts*
- 1tbsp soy sauce,
- 30 ml (2 tbsp) sesame oil
- 1 tbsp Korean chili powder
- 2 tsp salt,
- 1/2 tsp minced garlic
- sesame seeds,
- 240 ml (1 cup) water,
- 1 tspn salt
(*bean sprouts are OK if you don't have soybean sprouts or if you prefer another.) Method:- Wash soy bean sprouts well. (take out the thin tail part if you prefer).
- Put it in a pot, add the water and salt.
- Cook for 15-20 minutes until soften.
- Drain well, or squeeze slightly. (you may prefer to do this ...
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Posted by Kroocrew on Tuesday, October 20, 2009,
In :
China
This is a local variation on a regional dish called Szechuan Hotpot. It is exceptionally spicy and is generally served with two cooking pots. One with chillie and the other without. It's not a popular tourist food because of the heat but it is very delicious and if you keep to the non-chillie boiler, a delighful dish. It's a great meal to enjoy in the restaurants on the bank of the Yangtze in Chongqing waiting for the cruiser to set sail .
Yield: 6 servings
Ingredients: Continue reading ...
Posted by Kroocrew on Monday, October 19, 2009,
In :
Phillipines
(Corn Relish) 
Ingredients:
1 teaspoon salt
120 ml (1/2 cup) sugar
120 ml (1/2 cup) apple cider vinegar
1/2 tspn celery seeds
240 ml (1 cup) cooked or canned corn
1 medium-size onion, diced
1 medium-size green pepper, diced
2 teaspoons hot pepper sauce
60 ml (1/4 cup) finely diced pimento
Method:
Stir together salt, sugar, caraway and vinegar in a small saucepan. Bring to the boil. Ad...
Posted by Kroocrew on Friday, October 16, 2009,
In :
Korea
Ingredients:
4 packs wanton skin (rounds),
450 gm (1 lb) ground beef
1 cup kimchi*,
1 bunch bu chu (Korean chives)**
1/2 onion, finely chopped,
3 green onions, finely chopped
3 tbsp minced garlic,
2 tbsp soy sauce
2 tbsp sesame oil,
1 tbsp sugar,
salt
2 tsp ground pepper,
1 tsp juice of ginger
1 egg, beaten (to seal wanton skin)
cho kan jang (soy sauce with rice vinegar)
4 tbsp soy sauce,
2 tbsp rice vinegar
1 tsp gochugaru (Korean chili powder)- optional
...
Posted by Kroocrew on Sunday, October 11, 2009,
In :
India
Pig kidneys are ideal for this dish as they are reasonably substantial and easy to trim. The residual flavour is minimal compared to sheep kidneys. Ingredients: - Pair of pig kidneys
- 2 medium onions
- 6 cloves of garlic
- 2 cm piece of ginger
- 1 ½ tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp commercial curry powder
- ½ tsp of star anise powder
- ½ teaspoon red chillie powder
- ½ teaspoon of ground black pepper
- 45 ml (3 Tbsp) of ghee or oil
- Salt
- Water 300 ml ( 1¼ cups)
Method: - Dice the onions fairly finely.
- Peel the...
Continue reading ...
Posted by Kroocrew on Thursday, October 8, 2009,
In :
India
Pakoras are made with different vegetables, akin to tempura but the batter is part of the flavour as well as the texture
Ingredients:
• 1 cup besan (gram flour)
• 3 tablespoons rice flour (optional. This lightens the batter somewhat and produces a crispier pakora)
• 1 tablespoon of coarsely ground coriander powder
• 1 teaspoon cumin seeds
• 2 chopped green chilies
• 2 tablespoons chopped fresh cilantro
• salt
• 3/4 cup of water
• cooking oil
• assort...
Posted by Kroocrew on Thursday, October 8, 2009,
In :
India
Ingredients :
1 cup Coconut (grated)
2 Red Chillies(dry)
1 or 2 Fresh chillies
1 tsp mustard seeds
2 tsp urad dal
1 small piece tamarind (dry)
1 tsp sugar
pinch hing
1 tbsp oil
pinch salt (salt can be added when served)
Method :
Grate or blitz the Coconut meat in a food processor such that the meat is coarsely ground and definitely not a paste. . A relatively ...
Posted by Kroocrew on Thursday, October 8, 2009,
In :
India
Hari chutney is made with fresh cilantro (coriander) and a variety of spices. It's an essential dressing in every Indian restaurant ! 
Ingredients:
• 1 bunch of chopped Cilantro
• 3 green chopped serano chillies ( equivalent to 2 Thai phrik chi fah chillies)
• 3 tablespoons of lemon juice
• 1/2 inch ginger
• salt
• 1 teaspoon cumin seeds
• 1 teaspoon oil
• 1 teaspoon sugar
• Pinch of asafetida (hing)
Posted by Kroocrew on Thursday, October 8, 2009,
In :
India
Serves 4 people
Ingredients
• 10 mushrooms. Cleaned and sliced
• 1 tsp chilli powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds (freshly ground)
• 2 tsp of your preferred cooking oil for frying
Directions
1. Add the mushroom slices into a pot of salted boiling water for a min.
2. Remove and wipe excess water from the mushrooms with tissue paper.
3. Heat 2 tsp oil in a frying pan,saute the mushroom slices for 1 minute .
4. Add... Continue reading ...
Posted by Kroocrew on Thursday, October 8, 2009,
In :
India
Ingredients:- 2 large boiled potatoes
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds (jeera)
- Pinch of asafetida (hing)
- 2 teaspoons besan (gram flour)
- 1 bay leaf
- 4 tablespoons yogurt
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped green chilies
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon paprika
- 1/4 chopped cilantro (hara dhania)
- 1 1/2 cups of water
- salt
Method:- Boil the potatoes until they are tender.
- Peel and cube the potatoes.
- Mix the yogurt, ginger, green chillies, ...
Continue reading ...
Posted by Kroocrew on Thursday, October 8, 2009,
In :
India
Posted by Kroocrew on Thursday, October 1, 2009,
In :
Bhutan
Ingredients:- 250g of chilies (green and of medium hotness)
- 1 onion chopped longitudinally
- 2 tomatoes
- 250g Bhutani farmer's cheese*
- 5 cloves of garlic, finely crushed
- 3 leave of coriander
- 2 tsp vegetable oil
Method:- Cut chilies longitudinally (1 chili = 4 pieces). Put these chilis and chopped onions in a pot of water (approx. 400 ml).
- Add 2 teaspoons vegetable oil then boil on medium for about 10 minutes.
- Add tomato and garlic and boil for another 2 minutes.
- Add cheese and let it remain boiling for 2...
Continue reading ...
Posted by Kroocrew on Thursday, October 1, 2009,
In :
Bhutan
The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.
Ingredients• 1 medium onion [about 4 ounces, 110g], peeled and quartered• Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube• 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise.• 1 stick unsalted butter [4 ounces, 8 tbsp, 115g]• 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips• 1/2 cup water [120ml]• 2 tab... Continue reading ...
Posted by Kroocrew on Monday, September 28, 2009,
In :
Myanmar
Ingredients:
2 Large ripe tomatoes
2 Green Thai chillies (sliced)
2/3 cup Chopped fresh coriander leaves (Nan Nan Pin)
1 cup Diced onions
2 tbsp. Fish sauce
1/2 tsp. Salt
1 tbsp. Vegetable oil
1 clove Garlic, diced
- Scald or char the tomatoes to soften and loosen the skin then peel them. Quarter the fruit and remove the seeds and liquid. Dice the flesh coarsely.
- Grind the chillies and the garlic in a mortar
- Combine all the ingredients.
4 Serves.
... Continue reading ...
Posted by Kroocrew on Sunday, September 27, 2009,
In :
Myanmar
Ingredients:- 240 ml (1 cup) Dried yellow split peas (Kalar Pare) (Garam Dhal)
- 1 Medium-size onion, sliced
- 60 ml (1/4 cup) Chopped coriander (Nan Nan Pin)
- 2 Small green chilies, finely chopped
- 1/2 tsp Ground cumin seeds
- 1/2 tsp Salt
- 1 tbsp Toasted chick-pea flour (Pare Hmont)
- 1/2 tsp Ground turmeric.
- 60 ml (1/4 cup) Water
- Oil for deep-frying
Method:- Cover the peas with water & soak overnight.
- Next day, drain and process to a coarse consistency.
- Mix the peas with onion, coriander, chili, cumin seeds, salt,...
Continue reading ...
Posted by Kroocrew on Thursday, September 24, 2009,
In :
Singapore
 ..
Serves 4
Ingredients A:
1 pig knuckles, chopped into bite sizes
1 tablespoon of dark/ thick soy sauce
3 tablespoons of light soy sauce
4 tablespoons of sugar
1 tablespoon of white vinegar
4 eggs, hard boiled
Ingredients B:
5 thin slices of ginger
20 dried chillies, deseed some to reduce spiciness to your desired taste
8 - 10 cloves of garlic, skinned or with skin intact
1 star anise
2 tablespoons of cooking oil
Ingredients C:
3 tablespoons of oyster sauce
1 teaspoon of sesame oil
2 tablespoons of pl...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
Ingredients:- 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).
- 2 small pearl onions or shallots, sliced.
- 1 small green chilli, sliced.
- 1 clove garlic, sliced.
- 1-2 tsp hot red chilli powder.
- 1 tsp Salt.
- 1-2 tsp Maldives' fish (optional).
- 1 medium lime.
Method:- Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
- Once the ingredients are crushed and mixed thoroughly, add the...
Continue reading ...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
Ingredients:- 30g young curry leaves
- 1/4 teaspoon salt
- 3 green chillies
- 5g (2cm) ginger
- 3-4 cloves garlic
- 3-4 shallots
- 1 teaspoon seedless tamarind pulp (asam jawa)
Method:- Wash curry leaves and pound with salt until fine.
- Add the rest of the ingredients and pound until fine.
- Serve the sambol in a small side dish.
reference Continue reading ...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
Malu Paan on the Left, Roti on the Right
Ingredients:- 1 pk. (1.4 kg) Bread Mix
- 2 x 170g flaked light Tuna
- 1 small Onion chopped
- 1 green Chilli chopped
- 1 sprig curry leaves (optional)
- 1 piece *Rampe (optional)
- 1 piece Cinnamon
- 1 cm. Ginger root (crushed)
- 4 cloves Garlic (crushed)
- 2 Tbs Vegetable oil
- Salt, Pepper and Cardamom powder (optional) to taste.
- 4 medium Potatoes boiled, skinned and cut into pieces.
*Rampe is "pandanus leaf", the leaf from one of the screwpine trees. A strip means a 10 cm length. M...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
Ingredients:• 3 lb Stewing beef (cut into pieces)• 3-4 tbs. Vinegar• 6 cloves Garlic & 1 inch Ginger root - crushed together• 2 tsps Salt• 1 tbs. Powdered black pepper• 1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )• 1/2 tbs. dry red Chili powder• 4 Cardamoms• 2 Cloves• 8 Curry leaves• 4 pieces Rampe• 1 inch piece Cinnamon• 1 medium Onion (sliced)• 3 tbs Vegetable oil• 2 tbs Tomato paste... Continue reading ...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
Ingredients:- 250 g (8 oz) raw Cashews
- 3 Cups water
- 1 medium Onion, sliced
- 2 fresh green Chilies, sliced
- 2 cloves Garlic, crushed
- 8 Curry leaves
- 3 tbs Vegetable oil
- 1/4 tsp ground turmeric
- 1 tbs masala (see recipe below )
- 1 Cup thick Coconut milk or fresh milk
Method:- To the rinsed and drained cashews add salt, turmeric, masala and mix well to coat the nuts
- Stir fry onions, green chilies, crushed garlic, until onions are soft and golden brown.
- Add the cashews and stir until well mixed.
- Add water, close wi...
Continue reading ...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
• 5 large Onions peeled and finely chopped• 1/4 cup Maldives Fish• 1 1/2 inch Ginger root (crushed)• 8 cloves garlic (crushed)• 3 Tbs crushed red Chillies• 5-6 cardamoms• 3-4 cloves• 1 small sprig Curry leaves• 1-2 pieces Rampe (Pandanus leaves)• 1 piece Sera (Lemongrass)• 1 piece Cinnamon• Salt to taste• 1 tsp Tamarind paste• 2 Tbs Sugar• 4-6 Tbs Vegetable oilMETHOD: Mix the first 12 ingredients well. Heat the oil in ... Continue reading ...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
Ingredients:
- 400 ml (14 oz) can Tomato sauce
- 2.5 cm (1 inch) piece Ginger (crushed)
- 4 cloves Garlic (crushed)
- 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
- 240 ml (1 cup) Sugar
- 30 ml Vinegar
- Salt to taste
Method:
- Mix all ingredients, stir and boil for 5-10 minutes.
Continue reading ...
Ingredients: Serves 6400 g grated coconut780 ml water150 ml cooking oil1 torch ginger bud (bunga kantan), halved lengthways plus extra for garnishing 
600 g king prawns (jumbo shrimps), feelers and legs trimmed3 medium tomatoes, quartered2 teaspoons salt½ teaspoon sugar1 sprig mint leaves Finely ground paste:20 dried chilies, soaked in water and drained20 shallots, peeled3 cloves garlic, peeled3 candlenuts3 cm fresh turmeric, peeled1 cm galangal, peeled2 stalks lemon grass, sliced (use onl... Continue reading ...
Posted by Kroocrew on Monday, September 14, 2009,
In :
Thailand
This is another of the many somtams of Thailand which is believed to have originated in Laos. Most western people think of the somtam as being a green papaya salad but this is really only a type. Somtam refers to the style of preparation and to the dressing used for the salads. So Tampolamai is a specific somtam and truly a fruit salad with a difference. There is no added oil but it has elements of savoury, sweet , sour and spicy. The edges between desert fruits and savoury fruits are quite bl... Continue reading ...
Posted by Kroocrew on Sunday, September 13, 2009,
In :
India
Serves: 4 Style: Maharashtrian
Ingredients: 1 lb (~500 gm) shelled fresh green peas 2 potatoes cubed 1 teaspoon (5 ml) cumin seeds 4 green chillies finely chopped ½ teaspoon (2.5 ml) each of sugar and turmeric powder ½ cup (120 ml) water 2 tablespoons (30 ml) oil 1 tablespoon (15 ml) each of grated coconut and lemon juice 2 tablespoons (30 ml) finely chopped coriander leaves salt
Method: 1. Heat the oil in a heavy-bottomed pan on medium level and roast the cumin seeds. Add the green ... Continue reading ...
Posted by Kroocrew on Sunday, September 13, 2009,
In :
Thailand
Ingredients: - 500 gram (~1lb) of pork filleted meat as a single piece.
- 2 boiled eggs halved
- 6 chinese chives
- 6 thai cucumbers(sliced length wise)
- 1 teaspoon of chopped thai chilli {Prik Chi Fah}
The marinade is made by mixing- 60 ml (1/4 cup) chopped tomato from which the seeds and skin have been discarded
- 60 ml (4 tablespoons) fish sauce - nam pla
- 60 ml (4 tablespoons) palm sugar
- 2 preserved plums (preserved Chinese plums are the best for this recipe), chopped
The marinade components are homogeni... Continue reading ...
Posted by Kroocrew on Friday, September 11, 2009,
In :
Vietnam
Q. What is the difference between shrimp and prawn?
A. The primary difference is the gill structure. Shrimp have branching gills, while prawns have lameller gills with a platelike structure. There are a few other distinguishing features. The front pincers of shrimp are typically the largest, while prawns have bigger second pincers. Prawns also have longer legs than shrimp. These differences may seem subtle, but they indicate di...
Posted by Kroocrew on Friday, September 11, 2009,
In :
Vietnam
Ingredients : Makes 20-24
Ingredients:- 500 g (~1 lb) Lean pork, minced
- 2 Tbsp Dried black fungus, soaked and finely chopped
- 2 Small shallots, finely chopped
- 2 cloves garlic, finely minced
- 1 Green chillie, finely minced
- 25 g (~1 oz)Coriander leaves and stalks
- 1 tsp Salt
- 1 tsp Pepper
- 2 Tbsp Vegetable oil
- 1 Tbsp Corn flour
- 2 Tbsp Water
- 20-24 Wonton wrappers
Garnishing :- ½ Cucumber, slice thinly into sticks
- 5 Shallots, chopped and made into Crispy Fried Shallots
Method:- Mix the pork, black fungus, shallots, ...
Continue reading ...
Posted by Kroocrew on Tuesday, September 8, 2009,
In :
Laos
This dish is a delight. It is often called Laap by the traveller and is sold as such in some places in NE Thailand. Once again there is a huge variation in preparation including the addition of yellow curry. So there are hardly hard and fast rules for its preparation other than a families tradition.
This dish is often prepared for picnics and outings and goes well with sticky rice. The reference to "waterfall" refers to the juices of the grilling meat as it falls onto the coals below.
Ingredi... Continue reading ...
Posted by Kroocrew on Monday, September 7, 2009,
In :
Laos
Aw Lam is one of those surprises in food experience as you travel. Its rich in flavour and has a very much a Lao earthy taste. The meat source can vary as described in the recipe. One of the most flavoursome Aw Lams is that made with the tendons of the bullock and slow cooked for many hours. It evolves as the most flavoursome and tender dish I think I have enjoyed in SE Asia.sa-khan is the woody herb material.
© All rights reserved. Use with kind permission of the author of mmm-yoso.typepad...
Ingredients:- 1 ½ lbs of a stewing style steak is ideal for this recipe.
- 4 cups of rich coconut milk
- 1 cup fresh coconut meat.
- 2 stalks of lemon grass. ( Sl. crushed then the lighter coloured section cut into sections to fit and move in a pan.)
- 3 turmeric leaves. (Subst: kaffir lime leaves)
- 3 tbsp veg oil.
- 2 tsp sugar.
- Salt & pepper
- 4-5 tbsp Sambal Oelek chillie paste
- Approx a 1 ½ inch piece of fresh ginger peeled and sliced.
- 1 inch piece of galangal Peeled and sliced.
- 1 ½ inch piece of turmeric root...
Continue reading ...
Posted by Kroocrew on Friday, August 21, 2009,
In :
Cambodia
This is very related to the Vietnamese Banh Xeo or Happy Pancake. A few years ago both in Siem Reap and along the promenade restaurants in Phnom Penh there were many restaurants with Happy Pizza signs. Many said that they were available after 10 pm with happy herbal cookies to boot. When you ordered the pizza the waiter would ask how happy you wanted your pizza? Not so apparent nowadays but probably not too hard to find.
Ingredients:Makes 10 pancakes - 1 3/4 (415 ml) cups of rice flour
- 1/2 tsp...
Continue reading ...
Posted by Kroocrew on Friday, August 21, 2009,
In :
Thailand
Stir fried dish with a sweet soy background and a lot of heat.
- an assortment of mushrooms of the more "meaty" texture such as Japanese, bhutnaese etc, pigs ears mushrooms and similar funghi.
- Sweet Soy Sauce
- sugar,
- Thai chillies. section lengthwise
- Green peppercorns on the stalk,*
- Snow peas,
- Asparagus,
- julienned carrot,
- Garlic
- Onion, sectioned
- any other easily stir fried veg,
Method: - A dash of oil into a pan or wok
- Stir fry the onions, garlic and chillies a couple of minutes until ...
Posted by Kroocrew on Friday, August 21, 2009,
In :
Thailand
Khao Soi is a curry noodle dish from the northern part of Thailand. It
is made with chicken, served over Chinese bah-mi egg noodle, and
garnished with fried noodles, shallots, cilantro, pickled mustard
greens, fried whole chillies and a squeeze of lime juice. It has a very
definite muslim cuisine air about it. How? There are currently two
thought lines on this. The refugee Panthays who escaped the Qing attack
while trying to usurp them and secondly there were a group of Malay
Muslims ... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Fried rice with no eggs, no fish sauce, and no meat, lots of Thai
flavour from pepper, garlic, and a bit of curry paste. This is a typical
dish of the Thai Buddhist festival in the autumn, which people
celebrate by eating only vegetables for a week. Rice is not eaten with chopsticks by Thais at all but with a fork and spoon.
Ingredients: - 6 cups cooked long-grain rice)
- 2 tablespoons vegetable oil
- 3 tablespoons coarsely chopped garlic
- 1 small onion, finely chopped
- 1/2 teaspoon fresh gr...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Ingredients- 1 Tbsp. Thai red curry paste (Commercial or made. recipe on site)
- 1 14 ounce can coconut milk
- 1 small pumpkin or other squash; peeled and cut into 2cm (3/4 in) cubes
- 1 tablespoon sugar
- 1 tablespoon fish sauce ( You can certainly use a vegetarian Fish sauce commercially available plus recipe on this site)
- ¼ cup basil leaves
- 1 teaspoon lime juice
- Cilantro leaves to garnish (optional)
Method:- In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, ab...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Ingredients :
Fish cakes:
i. 450 g firm white fish fillets ii. 3 tablespoons cornflour or rice flour iii. 1 tablespoon fish sauce iv. 1 egg, beaten v. 1/2 cup fresh coriander leaves vi. 3 teaspoons Red Curry Paste or commercial paste vii. 1-2 teaspoons chopped red chillies, optional viii. 100 g green beans, very finely sliced ix. 2 spring onions, finely chopped x. 1/2 cup oil, for frying xi. Basic Dipping Sauce (or commercial sauce)
Dipping Sauce: (Sweet and sour cucumber sauce)
i. 50ml/2fl oz... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
i. 2-1/2 cups shredded green papaya ii. 4 red and green chilies (or to taste) iii. 2 large cloves garlic, skinned iv. 1 cup green or string beans, cut 1" pieces v. 6 cherry tomatoes, cut each in half vi. 2 tsp ground peanuts (optional) vii. 2 tbsp small dried shrimps viii. Cabbage and Iceberg lettuce leaves
Dressing a) 5 tbsp lime juice b) 3 tbsp fish sauce c) 3 tbsp sugar d) 4 tbsp finely ground dried shrimps
Combine the dressing ingredients in a small bowl and set aside.
Directions:
Using a mortar and pe... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
(Specialty of Talab Ngoen Restaurant Saraburi) Ingredients: - 250 gm (1/2 lb) Medium sized prawns. (Could add some calamari rings as well or instead of)
- Selection of fresh and dried mushrooms. (rehydrate the dried mushrooms before cooking)
- 2 Medium sized red chillies.
- 1 sprig (or 1 tsp) of Black or green pepper-corns on the stem.
- 3 Spring onions (Shallots)
- 4 cloves Garlic
- 1 Tbsp Oyster sauce.
Method: - Cut the mushrooms into bite sized pieces,
- Leave the prawns skinned (or if you prefer take off the head...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
This is the epitome of a Thai salad that balance between sour, sweet, spicy and salt just seems to happen with this classic.
This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares.
Ingredients:
i. 1 lb Prawn tails ii. 3 cups Water iii. 2 tbsp Lemon grass chop coarse iv. 1 tbsp Lime leaves chop coarse v. 1 tbsp Coriander leaves chop coa... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
This really is the all occasion dish of all of Thailand. It's potentially the spiciest dish available. The recipe can be prepared with a modest kick made with two birds' eye chillies or a horse's kick with 30 or more chillies! It's very easy to make and is eaten at anytime of the day or evening. It's eaten with rice and generally but not always with a fried egg on top. Ingredients: - 1 tablespoon vegetable oil
- 1 tablespoon garlic
- 2-30+ small thai chillies to taste
- ½ cup (100g) ground pork (or chicke...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
This is a very spicy watery curry. Ingredients:
For the curry paste:
- ¼ kachai (galangal), peeled and chopped
- 8 prik chee fa daeng haeng (dried red chillies), crushed
- 2 tablespoon takrai (lemon grass), bruised, thinly sliced
- 3 tablespoon shallots, coarsely chopped
- 2 tablespoon kratiem (garlic), chopped
- 1 teaspoon green peppercorns
- 1 teaspoon kapi (fermented shrimp paste)
- a dash of fish sauce
For the curry: - 10 bai makrut (kaffir lime leaves), shredded
- 4 coconuts
- 4 cups chicken, cut into bite sized pieces...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Ingredients : - 180 gm (6 oz) chicken in smallish bite sized pieces
- 120 ml (1/2 cup) coconut milk
- 120 gm (4 oz) Thai eggplant (small round eggplants)
- 5 x fresh kaffir lime leaves - (to 6)de-ribbed
- 1 Tbsp fresh sacred basil leaves
- 2 Tbsp fish sauce
- 1 Tbspl palm sugar
- green curry paste as has just been roasted
Method : - Cut up the chicken. The diced chicken can be initially stir fried in the so called dry curry paste.
- (A vegetarian variation is to use straw mushrooms usually sliced longways in quar...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Kaeng Som is made from a type of red curry paste, which could be made from dried chillies as well as from fresh chillies. Kaeng Som can be made with any kind of fish but most prefer crustaceous seafood; shrimp usually the most available and affordable. Any white fish works wonderfully. Kaeng Som is considered spicy by central, northern and north-eastern Thai people and is a regional specialty of southern Thailand. This dish is a coconut free curry. This license for this great image has been k... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Laos
This is the true laap. The most commonly available and tried “laaps” are in fact not, a point that non-Luang Phrabang residents disagree on! These other laaps are probably goi or salad naam toks. Luang Phrabang laap is actually more like a pate made with roasted egg plants. It has a smoky flavor and I have never been able to find it in any restaurant in Laos other than at Houey Xai in Bokeo province at Arimid Guest House restaurant. This laap takes a couple of hours to prepare and is cert... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Laos
(A recipe from the Boat Landing Laung Namtha. Nthn Laos)
Ingredients
1 small (500-750g, 1x 1 lb.) catfish or similar firm fish 2 stalks lemon grass, white parts finely sliced 1 chilli 1 large clove garlic 1 teaspoon salt Knorr chicken boullion cube (or 1 Maggi chicken stock cube) 2 tablespoons dill leaves 2 tablespoons holy basil leaves 1 tablespoon raw sticky rice, soaked until soft and pounded to a pulp in a mortar (or 1 tablespoon ground roasted sticky rice) 1 tablespoon fish sauce For 2- 4 packet... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Indonesia
Ingredients:
4 pairs of chicken's livers and gizzards 5 pieces of shallots 3 cloves of garlic 5 red chillie
4 cm galangal 10 gr shrimp paste 1 cup of coconut milk 1 pod of petai (usually 10 to 12 beans) (may be labelled peteh, petai, yongchaak, sataw, or sator), Salt and pepper.
Direction:
Cut liver and gizzards into bite sized pieces Skin shallots and garlic. Brown shrimp paste Grind finely shallots, garlic, red chilli peppers, shrimp paste Brown these spices and galangal, mix them evenly Add liver and gi... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Indonesia
- 1 bunch water spinach (kangkung)
- 1 bunch spinach
- 1 bunch long beans
- 250 gr white cabbage
- 100 gr bean sprouts
Flavourants: (urap spices)
- 1 piece of coconut fruit, peeled, grated coarse
- 3 pcs chilies
- 3 cloves of shallot
- 1 clove of garlic
- 1 tsp shrimp paste
- 1 segment kencur (Cutchery, Indian Galanga, Kaempferia Galanga, Greater Galingale)
- 2 lime leaves
- 1 tsp salt
- 1 tsp palm sugar
- Seasoning / MSG (Optional)
Method:
- Grind red chilies, shallot, garlic and salt until smooth.
- Add shrimp paste, Javanese p...
Continue reading ...
Ingredients:- 1 tbsp chilli paste
- 1 tbsp of tamarind paste
- 1 tbsp belacan (dried shrimp paste)
- 1 tbsp Oyster sauce
- 3 tbsp Palm Sugar
- 2-3 tsp sugar
- ½ cup of water
- 1 peeled cucumber cut into wedges.
- 2 cups of green apples diced.
- 2 cups fresh diced pineapple.
- 1 cup guava (Good luck but ideal!)
- 1 cup diced sl green mango
- 1 cup diced jicama
- 1 cup acerola, or pears or naxi.
- 1 tbsp roasted sesame seeds.
- 4 tbsp roasted peanuts crushed coarsely.
- 3-4 Thai bird's eye chillies….. for Rizan!
Method:
- Thick tamarind paste...
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 ...
A very popular chicken curry or 'gulai ayam' in Malay. Much like the curry chicken dish of from Indonesia and Malaysia, this dish illustrates the fastidious elaboration of spices employed in Nyonya cooking. However, the difference in this Nyonya-stlye curry chicken is that it is prepared a few hours ahead and left to mature. Herein lies the secret! Ingredients : - 1kgChicken pieces
- 500ml, Thin coconut milk
- 250ml, Thick coconut milk
- 5 tbsp, Cooking oil
- Salt and sugar to taste
Spice Paste Continue reading ...
A thick spicy chicken curry dish, broadly influenced in its spicing, Curry Kapitan conjures up some of the cosmopolitan atmosphere of old Malacca and recalls the traditional role of the 'Kapitan China' as the functionary who stood between the Malay Rulers and the Chinese communities. The other aspect of this recipe is the fastidious selection and use of so many spices. One inquiry I saw asked if there was a published recipe with 27 spices!. It shows how committed the Nyonya ladies were to pr... Continue reading ...
Acar-awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. It makes a good vegetable dish for a party and keeps well in the refrigerator. You can make it in smaller quantities as a side dish for a family meal.
Ingredients : Continue reading ...
Ingredients: - 10 oz (280 gm) All purpose flour
- 1/2 cup (120 ml) Cup ghee
- 2-3 Fresh green Serrano
- 1 Large onion, finely chopped
- 1 Egg for each dough sheet
- 1/2 (120 ml) Cup water
- Salt to taste
For Meat Filling: - 1 lb (500 gm) Ground lamb or beef
- 2 tbsp (30 ml) Ghee
- 1 Onion, finely chopped
- 1 tbsp (15 ml)Fresh ginger, finely minced
- 2-1/2 tbsp (37 ml) Meat curry powder
- 2 tbsp (30 ml) Cilantro, finely chopped
- 2 tbsp (30 ml) Fresh mint, finely chopped
How to make Murtabak: To Prepare Meat Filling: - Take a ...
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Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Ingredients: - 2 X long green chillies (Phrik Chee fah)
- 10 small green chillies ( Phrik Ki Nuu)
- 1 Tbsp (15 ml) Lemon grass
- 2 Tbsp TSP (30 ml) Shallots
- 2 Tbsp Garlic
- 1 Peeled bruised and cut galangal shoot
- 3 X Coriander roots
- 1 tsp (5 ml) Coriander seeds
- 1/2 tsp (2.5 ml) Cumin powder
- 1/2 tsp (2.5 ml) Ground white pepper
- 1 Tbsp (15 ml) Kaffir lime zest (but preferably finely shredded leaves)
- 2 Tbsp Shrimp Paste
- 1 tsp SALT
Method : Chop the fresh herbs (quanities are for chopped amounts) the... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
This paste is ideal for adding to a fried rice or noodle dish. It's aromatic with heat and would go well with some boiled chicken such as Khao Man Kai or satays with rice
Ingredients:
- 3 Dried chilies
- 3 Tbsp Chopped shallots
- 1 Tbsp Chopped garlic
- 1 tsp Chopped ginger
- 1 Tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 Tbsp Chopped lemon grass
- 1 tsp Shrimp paste
- 1 tsp Salt
- 2 tsp Curry powder
Instructions:
- Soak dried chilies in hot water for 15 minutes and deseed.
- In a wok over low heat, put the shallots, garli...
Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
If you examine this nam phrik you will notice the hallmarks of Thai ingredients in one paste. This is the perfect flavour base for classics such as Tom Yum soups so to this you could add shrimp or prawn, mushroom, other vegetables to make the soup of your choice. It is not vegetarian as it contains shrimp paste. Two or four tablespoons in 500 ml to 1 liter of water and boiled would make the soup base. Simply boil and add your other goodies. :  Ingredients: - 5 dried chillies
- 45 ml (3 Tbsp) Chopped s...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
Ingredients:
- 3 dried chilies
- 45 ml (3 tbsp) chopped shallots
- 30 ml (2 tbsp) chopped garlic
- 5 ml (1 tsp) chopped galangal
- 13 ml (1 1/4 tbsp) chopped lemon grass
- 2 cloves
- 15 ml (1 tbsp) coriander seeds
- 5 ml (1 tsp) cumin seeds
- 5 pepper corns
- 5 ml (1 tsp) shrimp paste
- 5 ml (1 tsp) salt
Method :
- Soak chillies in hot water for 15 minutes and de-seed.
- In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a pow...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Laos
Jiaow Bong (Thai: Nam Phrik Pao)Ingredients:- 75g (2 1/2 oz) whole dried chilli, substitute about 7 tbsp chillie powder
- 100g (3 1/2 oz) garlic, about 2 medium heads
- 150g (5 1/2 oz) shallots, about 5 medium shallots
- 1 cup, 250ml oil
- 100g (3 1/2 oz) palm sugar, about 10 tbsp, pounded slightly to break the lumps
- 30 ml (2 tbsp) Thai shrimp paste
- 85 ml (1/3 cup) tamarind pulp*
- 45 ml (3 tbsp) fish sauce
- 65 ml (1/4 cup) water
Preparation of ingredients;
The dry chillies are placed in a dry w... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
(This curry paste can be used as a base for various Thai red curries)
Ingredients:15 green chili peppers small
4 tablespoons (60 ml) chopped garlic
2 tablespoons (30 ml) chopped lemon grass
1 tablespoon (15 ml) chopped coriander root
1 teaspoon (5 ml) shrimp paste
1 teaspoon (5 ml) cumin seeds
Directions
If using dried chillies then soak them in hot water for 15 minutes and deseed.In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
Nam Phrik Kapi is the most famous dip of Thailand. The whole objective of nam phriks is to bring in the balance of sour, sweet, spicy and saltiness. Of course this is subjective and the good thai cook tends to stand back and be objective overlooking their own personal palate preferences.
Ingredients:
3+ phrik khii nuu (very small Thai chillies) 1 tablespoon garlic 1 tablespoon sugar 1 squeezed lime (about 1 tablespoon of juice) 1/4 cup Kapi (Thai shrimp paste) 1 tablespoon water 2 tablespoons makheu... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
Ingredients:250 grm (1/4 lb) cup ground pork 20 ml (1 1/2 Tbsp) shrimp paste 30 ml. (2 Tbsp) about two full heads of garlic 20 ml (1 1/2 Tbsp) sugar 120 ml (1/4 cup) cooking oil 1 cup tomato, chopped
70 Grm (1/2 cup) shallot, chopped
15 ml (1 Tbsp) Fish sauce4 - 5 "phrik chi fah" (Thai) chillies Lemon Grass
Curry paste.
45 ml (3 Tbsp) shallot, chopped 5 ml (1 tsp) salt 30 ml (2 Tbsp) garlic 15 ml (1 Tbsp) shrimp paste 40 ml (2 1/2 Tbsp) lemon grass, chopped 3 Thai chillies
The process is to cook the mea... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
This variation is a little richer than most both in
consistency and colour but cut with the addition of light and flavoursome
fruit. It's a fantastically rich curry with a light contrast.
Ingredients
- 1 roast duck. (Ducks sold at chinese vendor pods are ideal for this purpose. Grab one on the way home!)
- 2 Shallots finely diced , plus 2 shallots sliced.
- Fresh bunch coriander; (reserve a
little to garnish)
- Garlic corm; peeled smashed and
easy chopped
- Cooking oil.
1 Tbsp (15 ml)
- Red Curry...
Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Srilanka
Ingredients:
2 Large crabs
3 Medium onions, finely chopped
6 cloves Garlic, finely chopped
2 tspn (10 ml)Finely grated fresh ginger
1/2 tspn (2.5 ml) Fenugreek seeds
10 Curry leaves
8 cm (3 in) Stick cinnamon
1-2 tspn (5-10 ml) Chili powder
1 tspn (5 ml) Ground turmeric
3 tspn (15 ml) Salt
4 cups (950 ml) Thin coconut milk
2 tbspn (30 ml) Desiccated coconut
1 tbspn (15 ml) Ground rice
2 cups (480 ml) Thick coconut milk
3 tbspn (45 ml) Lemon juice
Method :
Remove the la... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Vietnam
Ingredients:- 8 small 3 to 5 cm( 1¼ to 2 in) in length, heads and tentacles removed, cleaned, cuttle bone removed and discarded, tube patted dry
- 6 large dried Chinese mushrooms, rehydrated in warm water to soften approx 10 minutes, stems removed, and then chopped along with the caps.
- 1 ounce [30 g] bean thread cellophane noodles (also called vermicelli or mung bean noodles), soaked in warm water 30 minutes, drained, and chopped into 1 cm pieces
- 1 lb [500 g] ground pork
- 6 shallots, diced
- 4 garlic ...
Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Indonesia
 Ingredients: - 2 tbsp (30 ml) oil to stir fry
- 200 gr (7 ozs) medium sized shrimps
- 3 pcs chayote peeled, and cut into matchstick shape
- 100 ml (3.5 fl ozs) thick coconut milk
- salt to taste
Spices & Flavourants: - 6 shallots
- 2 cloves garlic
- 2 red chili,
- 6 pcs of ebi (dried small sized shrimps)
- 1 tomato fruit
Method: - Roast the ground spices until fragrant usually 2 - 3 minutes. Colour will change a little but take care not to burn by stirring in the wok continuously, add shrimps, con...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Indonesia
 Ingredients:Sauce:Sambal KacangVegetables:1 c (240 ml)yard beans in 2-inch pieces1 c (240 ml)Julienne of carrot2 c (480 ml)Shredded Napa cabbage1 c (240 ml)Fresh bean sprouts1 c (240 ml)Cooked, sliced potatoes (prepared separately and cooked until just. Peeled and cubed before placing into the platter assembly)1 c (240 ml)Sliced cucumberSliced tomatoes for garnishDirections:Put all the sauce in a saucepan with some lemon peel and heat over medium-low heat for a few minutes minutes. Set asid...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
Winged beans have a natural flavour something like baby peas and fresh asparagus tips. Delightfully crunchy and delicious. This recipe is generally served on the spicy side but could easily be toned down for a less bitey palate preference.
The license for the use of this image has been kindly allowed by its' owner Julian Wright of
Mutmee Guest House Nong Khai Thailand.
Ingredients:
- 250 grams wing bean, sliced
- 100 grams minced pork
- 5 medium-sized prawns, cleaned, peeled and deveined
- 2 table...
Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
India
Ingredients: - Garbanzo beans 15 oz (425 gm) can (canned works well)
- Cooking oil: 3 tbsp (45 ml)
- a. Hing powder: pinch
- b. Cumin seeds: 1 tspn (5 ml)
- c. Basan (Gram flour): 1 tspn (5ml)
- d. Tomato puree: 1 large tomato
- e. Ginger paste: 1 tspn (5 ml)
- f. Green chillie finely chopped: 1 tspn (5 ml)
- g. Turmeric powder: ½ tspn (2.5 ml)
- h. Chillie powder: ½ tspn (2.5 ml)
- i. Coriander powder: 3 tspn (15 ml)
- Salt: 1 tspn (5 ml)
- Approx ½ cup (120 ml) water.
- a pinch to ¼ tspn ( 1.25 ml) Garam M...
Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
The Thai have a huge collection of Nam Phriks in their recipe memories. Something in the order of 200 to 400. Many are relatively unknown but each family would call on at least a dozen of them randomly and one or two of these would be served pretty well with each meal. They are used as dips, as wet condiments as flavourants for sauces and dishes. It isn't correct to call them a dip, a dip is just one of their uses. For example the green curry paste is called Nam Phrik Kaeng Keow Wan, and by ... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
Chili pepper (from Nahuatl chilli), also known as, or spelled, chilli pepper, chilli, chillie, chili, and chile, is the fruit[1] of the plants from the genus Capsicum, members of the nightshade family, Solanaceae.
Although botanically speaking, the fruit of capsicums are berries, the peppers are considered as vegetables or spices for culinary purposes. Depending on flavor intensity and fleshiness, their culinary use varies from use as a vegetable (e.g., bell pepper) to use as a spice (e.g., ca... Continue reading ...
Posted by Kroocrew on Monday, August 17, 2009,
In :
China
Ingredients:- 1/2 lb (230 gm) Ground beef
- 1-1/2 Cups (120 ml) Green onions, sliced
- 2 Garlic cloves, minced
- 1-1/2 (350 ml) Cups Chicken broth
- 4 Tbs (60 ml) Soy Sauce
- 2 Tbs (30 ml) Chili sauce
- 2 tsp (10 ml) Sesame oil
- 1/2 tsp (2.5 ml) Hot chili oil
- 1/2 tsp [pinch] (2.5 ml) Red pepper flakes
Method:- 1 1/2 Cup (350 ml) Tofu (bean curd), cut into 1 cm (~1/2-in) cubes. There are many types of tofu. The one to use here is the freshly prepared tofu. It should be very soft a little like junket.
- Separate ground be...
Posted by Kroocrew on Monday, August 17, 2009,
In :
China
The fillings:Ingredients:- Ground beef &/or ground lamb
- Onions
- Garlic
- Mushrooms
- Cabbage
- Cauliflower
- Cilantro
- Carrots
- Potatoes
- Chillies
- Black pepper
- Salt
Method: - Sauté the onion, leeks etc and smashed garlic in a pan or wok with a little oil. Add some ground cumin powder. Cook until translucent.
- Dice or shred the vegetables:
- Blanch the vegetables: Cabbage, cauliflower florets, carrots for a couple of minutes in boiling water and drain. Refresh in cold water to stop the cooking process.
- Mix the vegetables wit...
Continue reading ...
Posted by Kroocrew on Sunday, August 16, 2009,
In :
Nepal
Nepalese Dumplings.
The process is identical to the Tibetan Momo, the filling is the variation.
Filling for Nepalese Momo:
Filling 500g minced meat (buffalo or yak, Pork is great if those are not available!) 4-6 spring onions 1 tbsp fresh crushed ginger 1 1/2 tbsp crushed garlic 1 1/2 tsp salt Handful of coriander/cilantro 2 green chillies (remove seeds for less spice) 2 tsp garam masala
1 tsp turmeric
2 tbsp oil
Note: I have the distinct... Continue reading ...
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