Showing Tag: "chillie aromatic" (Show all posts)

Moo Ping หมูปิ้ง (Grilled Pork Skewers)

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

Ingredients:

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

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Piaz ka Chatni (Onion Chutney)

Onion chutney is the classic chutney served with tandoori chicken.

Ingredients:

• Onion, 2 thinly sliced.
• Chillies 3, seeded and chopped.
• Tomato 1, peeled, seeded and chopped.
• Ginger, 8 cm (3 in) fresh tuber
• Garlic 3 cloves, smashed and chopped
• Lemon juice, 1-2 Tbsp
• Paprika, ½ tsp
• Ground cumin ½ tsp
• Cayenne pepper  ¼ tsp (optional)
• Salt.

Method:

1. Add the rinsed onions and the remaining ingredients to a blender or food processor and pulse until well blended but still chunky.
2. Adjust seasoning, chill for a...

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Nasi Goreng Ayam (Spicy Chicken Fried Rice).

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

Urumqi. Xinjiang Central Bazaar with Carrefours and KFC.

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

Ingredients:

• 10 dried shitake mushrooms
• 1 c fresh Oyster mushrooms, diced
• juice of 1 lime
• vegetarian "fish" sauce
• 1 tsp sugar
• 1-2 Tbsp ground dried chillies
• 2 Tbsp roasted ground rice
• 2 shallots, finely chopped
• 2-3 green onions, finely chopped
• 4-5 bunches coriander, chopped
• 20 fresh mint leaves, chopped

Method:

1. Soak dried mushrooms in boiling water for 10 mins.
2. Cut off stems (freeze the stems for a mushroom floss); dice heads.
3. In a small saucepan, combine dried and fresh mushrooms with a few tablespoons wa...

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Kang Kong Stir-fry

Ipomoea aquatica.

Ingredients:

• *kangkong (you can substitute many leafy greens)
• 1 tablespoon sesame oil
• 1/2 onion
• 4 cloves garlic
• 1 piece ginger
• 1 chillie
• 2 tablespoons water
• 1 tablespoon sweet soy sauce (kecap manis)
• sesame seed
• basil leaves, fresh

Method:

1. Wash, trim and drain kangkong.
2. In a wok or skillet, heat a tablespoon sesame oil over medium-high heat.
3. Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
4. Stir-fry for a minute or so until the onion begins to turn translucent.
5. Add the...

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Pepes Ikan

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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Khao Soy Tai / Shan Kao Soi

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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Ginger Dipping Sauce 姜蘸醬

Ingredients:  

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

Method:  

1. Combine all ingredients, except fresh coriander or chives.
2. When mixed add the coriander...

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Pork Vindhalu

Ingredients:

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

Method:

1. Using a mortar & pestle or processor, grind ginger, garlic, chi...

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Feng Curry (Pork Mince and Offal Curry)

Historic Timeline of Melaka.

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

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

Ingredients:
Tempura-style batter:

• 1 egg yolk
• 1 cup  cold water (preferably ice cold)
• 1 cup  plain flour
• 1 tsp  prik pon (freshly ground dried chillie)
• 1 tsp  mustard powder

Meatballs:

• 6 Tbsp  ground pork
• 2 Tbsp  chopped onions
• 1 Tbsp  chopped prik ki nu (birds-eye or dynamite chillies)
• 1 Tbsp  freshly grated root ginger
• 10 prik ki nu daeng (red chillies), with the stalks attached.

Method:

1. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg a...

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Beef Semur (Semur Daging)

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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Kalee Ped (Duck Curry)

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

Ingredients

• 1 Duck carcass
• 1 Tbsp Fish Sauce
• 2 large Onions
• 1 470 ml (16 oz) can of coconut milk
• 6 tbsp Curry powder
• 2 tbsp Butter
• 10 medium Potatoes (peeled and soaked in water)
• 2 large red chillies
• 1 small can Tomato paste
• Coriander leaves (chopped)
• Black ground pepper 

Method

1. Divide the duck into pieces.
2. Sear the duck pieces in a pot, stirring occasionally until the meat is evenly coloured.
3. Ad...

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Hunan Red Braised Pork Belly 湖南紅毛氏紅燒肉

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

Ingredients:

• 500 gm (~1lb) pork belly
• Green onions
• Star anise
• 2 dried red chillies
• Small cinnamon stick
• 2.5 cm (1 in) piece fresh ginger, julienned
• 2 tablespoons peanut oil
• 2 tablespoons sugar
• 1 tablespoon Shao Xing wine
• Soy sauce,
• salt
• sugar

Method:

1. Place the pork belly into a pan of boiling water and simmer until pa...

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Pork Toast (Nom Pung Nar Moo)

Ingredients:

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

Method:

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

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Aloo Bhaji (Potato Curry)

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

Ingredients:

• 4-5  potatoes, boiled and peeled
• 1 teaspoon red chillie powder
• 6-7 curry leaves
• 1 teaspoon mustard seeds
• 1 tablespoon vegetable oil
• ¼ tsp Turmeric
• Pinch of salt
• Pinch of Asafoetida powder

Method:

1. Submerge potatoes in a pot of cold water and bring to the boil. Boil for approximately 10 minutes. Drain the hot water from the potatoes and allow to cool until manageable.
2. Peel the potatoes. Cut into 2.5 cm (1-in) ...

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Bengali Channa

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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Curry Debal (Devil's Curry)

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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Baked Mutton in Claypot

Ingredients:

• Bone in Mutton 2 kg ( 4½ lb) cut into 8 pieces
• Oil 240 ml (1 Cup)
• Butter 2 Tablespoon
• Chopped Onion  480 ml (2 Cup)
• White Pepper Powder ½ teaspoon
• Salt  to taste
• Tomato Paste 240 ml (1 Cup)
• Almond Paste 120 ml (½ Cup)
• Pistachio Paste 120 ml (½ Cup)
• Red Chilli Powder 1 teaspoon
• Turmeric Powder 1teaspoon
• Cardamom Powder ½ teaspoon
• Cumin Powder 1tTeaspoon
• Water  5 litres (5 quarts)

Method:

1. Heat the oil in a pot and put chopped onion, garlic and stir until brown.
2. Add tomato paste, turmeric, red...

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Besan Cheela (Scallion Pancake)

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

Ingredients:

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

Method:

1. Put all the ingredient...

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Curried Okra and Shallot

Ingredients:

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

Method:

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

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Pulihora

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

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

Ingredients:

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

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Egg curry

Ingredients:

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

Method

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

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Mattar Ke Kachori (Pastry Fritters of Spiced Peas)

Ingredients:

For crust

• 1 cup All Purpose flour
  
• 1/4 teaspoon salt
• 2 tablespoons oil
• Approximately 1/2 cup chilled water

For filling

• 1 cup green peas
• 1 teaspoon oil
• 1 tablespoon coriander powder
• 1 teaspoon fennel seed powder
  
• 1 teaspoon red chili powder
• 1 teaspoon shredded ginger
• 1/2 teaspoon mango powder
• 1/2 teaspoon salt (personal pref)
• Oil to deep fry

Method:

Pastry Crust

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

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Zucchini Raita (Lauki)

Ingredients:

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

Method:

1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Carrot Raita (Gajjar Raita)

Ingredients:

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

Method:

1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Yogurt and Onion raita (Dahi Kachumbar )

Ingredients:

• 3 medium onions
• Salt and black pepper to taste
• 240 ml (1 cup) yogurt
• 1 teaspoon finely grated fresh ginger
• 2 medium tomatoes, peeled and chopped
• 3 fresh green chilies, seeded and chopped
• 3 tablespoons chopped fresh cilantro or coriander

Method:

1. Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
2. Squeeze out as much liquid as possible.
3. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.

Cover and chill thoroughly b...
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Spinach Raita (Palak Pachchadi)

Ingredients:

• 1 large bunch spinach
• 2 teaspoons ghee or oil
• 1 teaspoon black mustard seeds
• l teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon fenugreek seeds
• 1/8 teaspoon chili powder (optional)
• Salt and black pepper to taste
• 480 ml (2 cups) yogurt

Method:

1. Wash spinach thoroughly in several changes of water. Remove any tough stems and put the leaves into a saucepan with very little water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
2. In a small pan heat ghee or...

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Khmer Turmeric Chicken Wings (Slap Moan Char La Miet )

Ingredients

• 1 kg (~2lbs) Chicken wings (cut wings at joints)
• 2 tbsp Cooking oil
• 4 cloves Garlic (minced)
• 1/4 cup Lemon grass (minced)
• 1 tsp Turmeric powder
• 3 Thai (hot) chillies (minced)
• 1/2 cup Water
• 1 tbsp Sugar
• 1 tbsp Fish sauce
• 1/2 tsp Salt
• 4 Green onion, chopped 1 cm (~1/2 in)pieces   

Method

1. Add cooking oil to a pre-heated wok
2. Sauté garlic, lemon grass, hot chillie and chicken wings and stir well.
3. Season with sugar, salt, turmeric, fish sauce and add some water and stir well with the  spatula to mi...

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Ginger Fish Dipping Sauce

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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Cauliflower and Lamb Meatball Curry

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

 

Ingredients:

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

Sauce: 

• 75 gm ( 2 1/2 oz) ghee
• 1 small onion, finely chopped
• cardamom seeds from 2 pods
• crushed 2 cloves
• 2.5 cm (1 in) cinnamon stick
• 15 gm (1/2 oz) fresh ginger, grated
• 2 cloves garlic, crush...

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Noom Pachok (Breakfast Noodles)

Ingredients:

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

Curry (Masala):

• 1 1/2 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tsp
• 3
• 1 tbsp
• 1 tsp Coriander...

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Khmer Asparagus

Ingredients

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

Method

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

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Vegetable Momo (Vegetable Dumplings)

Ingredients:
Wrappers: (Standard frozen dumpling wrappers from your Asian food supplier may be used for this dish)

• 5 cups all-purpose flour
• 1 tablespoon oil
• Water as required
• Pinch of salt  
• Filling:
• 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, capsicum, mushroom, napa cabbage, squash and water-chestnuts), finely chopped
• 1/2 cup paneer cheese, roughly crushed
• 1/2 cup onion, finely chopped
• ½ cup ripe tomatoes, finely chopped
• 1/4 cup green onion, finely chop...

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Gobi Manchurian (Spicy Battered Cauliflower)

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

Ingredients:

• 1 tablespoon yellow bean sauce
• 1 tablespoon vinegar     
• 1-2 Thai chillie , sliced
• 1 teaspoonsugar     
• piece ginger
• 1 teaspoon dark soy sauce
• 10 sprigs cilantro, chopped
• 1 tablespoon chicken soup

Method:     

1.  Peel a piece of ginger, about 5 cm (2 in) long. Grind the ginger in mortar or blender or julienne the ginger. Slice Thai chili pepper and chop the cilantro. Combine all ingredients.
2. Serve in a small bowl with Kao Man Kai.

This sauce is served to accompany the famous and delicious d...
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Sri Lankan Crab Masala

Ingredients:

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

Method:

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

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Lidah Kuah Asam (Spicy Beef Tongue in Sour Sauce)

Ingredients:

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

Spices:

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

Method:

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

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Chillie Tomato Preserve.

Ingredients:

• 500g (~1 lb) very ripe tomatoes
• 4 cloves of garlic, peeled
• 4 red chillies (personal preference)
• 2 tsp finely chopped ginger
• 2 Tbsp fish sauce
• 300g caster sugar
• 100ml red wine vinegar
• Pectin powder (Jam Setta) optional if jam won't set
  

Method:

1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fr...

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Khanom Chin Nam Ya Pla

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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Barramundi with Banana Flower.

Ingredients:

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

Method

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

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Char Kroeung ឆាគ្រឿង (Aromatic Fried meat dish)

Ingredients:

For the kroeung paste

• 2 stalks lemongrass, thinly sliced
• 5 garlic cloves, coarsely chopped
• 1 large shallot, coarsely chopped
• 1 1/2 tsp peeled and coarsely chopped galangal
• 6 kaffir lime leaves, deveined
• 1/2 tsp turmeric
• 2 chopped and seeded chillies
• 120 ml (1/2 cup) of water

For the stir-fry

• 3 tbsp vegetable oil
• 600g beef or chicken
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1/2 tsp salt
• 1 large onion, peeled and sliced into wedges
• 1 red capsicum, sliced
• 120 ml (1/2 cup) of roasted ground peanuts

Method:

For ...
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Cambodian Chicken Curry ការីសាច់មាន់ ( Karry Sach Moan Khmer)

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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Lamb Tarkari (Nepali Lamb Yogurt Curry)

© Used with the kind permission of Areezzy

Ingredients:

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

Method:

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

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Fried Dahl (Spicy Fried Lentil curry)

Ingredients:

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

Garnish

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

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

Ingredients:
{Ingredients for Cholay}

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

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Indian Mixed Vegetable Pickle

Ingredients:

• Mixed, finely chopped vegetables - 4 cups
• Lemons - 6 large
• Red chilli powder - 1/2 cup
• Salt to taste (gen requires a large amount)
• 1/2 cup Oil
• Mustard seeds - 1/2 tsp.
• Fenugreek - 1/2 tsp.
• Cumin seeds - 1/2 tsp.

Method:

1. Dry roast and powder the fenugreek and cumin.
2. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture.
3. Mix toget...

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Green Banana Curry

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

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

Ingredients :

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

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Chicken Serunding. (Chicken Floss)

Ingredients:

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

Curry paste:

• 8 dried chillies (soak in water)
• 8 shallots
• 4 nips garlic
• 1 cm ginger
• 1 cm galangal
• 2 lemon grass
• 1 tbsp coriander seeds
• 1 tbsp cummin seeds
• 1 tbsp fennel seeds

Method:

1. Boil the chicken until cooked.
2. Shred the chicken into pieces with your fingers. Reserve.
3. Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
4. gently.
5. Once an oil sheen appears on  the ...

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Tamatar Ka Achaar (Tomato Relish)

Ingredients:

• Tomatoes - 1 Kg( ~2 1/4 lb)
  
• Haldi (turmeric) - 2Tbsp
• Ginger chopped finely - 25 gm(~1 oz)
  
• Red chilli powder - 2 Tbsp
• Whole dry red chillies - 4
• Lemon juice - 240 ml (1 Cup)
• Sugar - 240 ml (1 Cup)
• Mustard oil - 240 ml (1 Cup)
• Salt to taste
• Jeera (cumin seeds) - 2 teaspoons
• Methi daana (fenugreek seeds) - 1 teaspoon

Method:

1. Dry roast and coarse grind the cumin and methi.
2. Clean tomatoes and cut into small pieces.
3. Chop ginger finely.
4. Dry roast jeera and methi seeds and grind coarsely.
5. Heat...

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Tadka Wala Dahi (Seasoned Yoghurt)

This is another raita.

Ingredients:

• 2 Cup Plain Dahi (Yogurt)
• 1/4th tsp. turmeric powder
• 1tsp Cumin (jeera) seeds
• 1 tsp Mustard Seeds
• salt to taste
• Red chillie powder to taste
• Finely chopped coriander leaves.
• 1/2tbsp oil

Instructions:

1. Blend the yoghurt with the hand blender lightly.
2. Take a small fry pan and heat the oil in it.
3. Add the Mustard Seeds in it to sizzle.
4. Now add the Cumin Seeds to sizzle.
5. Once the Mustard Seeds and Cumin Seeds start crackling add the chilli powder
6. Add the haldi (turmeric)
7. T...

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Pudina Raita (Mint Raita)

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

Ingredients:

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

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Aloo Ka Raita (Yoghurt with Potatoes)

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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Bengali Hot Lime Pickle

Ingredients:

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

Method:

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

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Babi Guling (Balinese BBQ Roast Pork)

Ingredients

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

Method:

1. Combine the shallots, chillies, garlic...

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Thai Style Twice Cooked Duck Curry

Ingredients

Paste

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

Garnish

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

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

Ingredients:

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

Method:

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

Click this image for other
Chinese Dipping Sauces

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Insarabasab

Ingredients:

• 1 kg (~2 1/4 lb) pork (shoulder preferred)
• 1 onion; sliced
• 1 piece 2.5 cm (1 in) ginger root; chopped (amount not critical)
  
• 1 tablespoon bird's eye chillie (amount variable)
  
• 1/2 tablespoon ground pepper
• 2 tablespoons vinegar
• 1 lemon or 5 kalamansi
• Soy sauce
• Salt to taste

Method:

1. Slice the pork 2.5 cm (1 in) thick for roasting. Season with salt.
2. Roast pork over an open fire until all pink color of meat disappears.
3. When roasted, slice pork again into 0.5cm x 2.5 cm (1/4" x 1")  strips, and t...

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Bhindi Raita (Ladies Finger in Yoghurt Salad)

Ingredients:

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

Method:

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

...
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Tandoori Prawns

Ingredients:

• King prawns (de-veined and cleaned): 250 gm

Marinade:

• Yogurt: two tbsp
• Ginger paste: one tbsp
• Garlic paste: one tbsp
• Lime juice: one tbsp
• Kashmiri chilli powder: one tsp
• Tandoori masala: one tbsp
• Salt (as preferred)
• Wooden skewers (soaked in water 30 minutes before grilling): 6 to 8
• Oil: to grease the grill
• Fresh lime.

Method:

1. Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes
2. Thread on the skewers (about six on each), oil the grill and when hot, place the pr...

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Makai Kari (Corn Curry)

Ingredients

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

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Asparagus Poriyal

Making the masala

Ingredients:

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

Method:

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

Making the poriyal

Ingredients:

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

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Easy Beef Rendang

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

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

Ingredients:

The rempah:

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

Rendang:

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

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Spicy Pork Ribs (Bandel Karang)

Ingredients:

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

Method:

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

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Kari Ikan Tongkol

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

Ingredients

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

Ground (combined):

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

Seasoning:

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

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Fish Sukuti (Nepali Crispy Fish)

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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"African Chicken" (椰汁非洲雞配焗薯及雜菜沙律)

Ingredients:

• 2 kg (4 1/2 lb) chicken.

For the Marinade:

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

Method:

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

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Curried Squash

An great filling for fuchka.

Ingredients:

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

M...
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Ala Badun (Devilled Potato and Onions)

Ingredients:

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

Method:

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

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Mixed Vegetable Stew with Mustard

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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Dan Dan Noodle Salad 擔擔面沙拉

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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Xinjiang Lamb Kidney Kebabs

Ingredients:

• Lamb Kidneys
• Xinjiang Spice Mix
• Cooking Oil
• Bamboo or metal skewers.

Method:

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

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Keema ke Kofte (Meatball Curry)

Ingredients:

Mix together for the meat balls

• 2 cups minced mutton/lamb
• 1 tsp garlic-ginger paste
• 1 tsp salt
• 1/4 tsp powdered black pepper

Gravy

• 1 Tbsp ginger chopped
• 1Tbsp garlic finely chopped
• 3 cups onions-roughly chopped and ground with ginger-garlic
• 1/4 cup cooking oil
• 1 Tbsp cumin seeds
• 2 bay leaves
• 1/2 tsp garam masala
• 1 Tbsp salt or to taste
• 1/2 tsp turmeric
• 2 Tbsp coriander seeds-powdered
• 1/2 tsp chilli powder
• 2 cups tomatoes-finely chopped coriander leaves and cream for garnish

Method:

1. Shape the...

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Chicken Dopiajoo

Ingredients:

• 1 Kg (~2 lbs) Chicken
• 6 pods Garlic
• 2.5 cm (1 in) piece Ginger
• 1 tbsp (grated) Coconut
• 5 Green Chili
• 2 Small Cardamom
• 2.5 cm (1 in) Cinnamon
• 4 Cloves
• a pinch Mace
• a pinch Nutmeg powder
• 2 tsp Red Chili Powder
• 120 ml (1/2 cup) Milk
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seed Powder
• 1 cut into small pieces Tomato
• To taste Salt
• 120 ml (1/2 Cup) Cooking Oil
• 3 Large Onion
• 2 Eggs

Methods:

1. Take one  chicken, de-skin, wash and cut into 10 to 12 pieces. Hard boil 2 eggs and keep aside.
2. Grind all ingredients from g...

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Naadan Thaaravu (Roast Duck)

Ingredients:

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

For Varutharacha Masala:

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

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Duck Sukuti (Nepali)

The word "sukuti" comes from the translation of the English phrase "it's good" to "it'sgoody" to "sukuti"

Ingredients:

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

Method:

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

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Curried Vegetables

Vegetarian meal including the curried veges at a nunnery in Vietnam

Ingredients:

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


Method:

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

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Cha Bo (Beef Kebabs)

Ingredients:

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

Method:

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

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Gulai Merah (Beef Short Ribs)

Ingredients:

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

Method:

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

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Potent Potatoes

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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Cauliflower And Meatball Curry (फूलगोभी और मसालेदार मीटबॉल करी)

 


Ingredients:

Meat and cauliflower:

1 egg, beaten 

450 gm (~1lb.)lean mince (lamb) 

15 gm (~1/2 oz.) fresh ginger, grated 

2 cloves garlic, chopped 

1/2 teaspoon garam masala 

1/2 teaspoon cumin 

leaves from 1 sprig of  coriander 

salt 

1 small cauliflower, cut into florets

Sauce:

75 gm ghee 

1 small onion, finely chopped 

1 cardamom seeds from 2 pods 

1 crushed 

2 cloves 

2 1/2 cm (~1in) cinnamon stick 

15 gm (~1/2 oz.)fresh ginger, grated 

2 cloves garlic, crushed 

1/2 teaspoon turmeric 

1 teaspoon chilli powd...

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Indian Sonth Chutney

Ingredients:

    

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

Method:

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

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Indian Lemon Chutney

Ingredients:

    

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

Method:

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

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Indian Apricot Chutney

Ingredients:

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

Method:

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

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Indian Mango Chutney

Ingredients:

    

• 1/2 kg (~1lb) Green Mangoes (Aam)
• 240 ml (1 cup) Vinegar (Sirka)
• 120 ml (1/2 cup) Water
• 1 teaspoon Red chilli pepper (Lal Mirchi)
• 400-425 grams (~14 oz) Sugar (Cheeni) (2 1/2 heaped cup)
• 4 teaspoons Salt (Namak)
• 2 tsps long strips of Ginger (Adrak)
• 2 cloves Garlic (Lasun)
• 3/4 teaspoon big Cardamom (Elaichi Moti) powder
• 60 grams (~2 oz) Raisins (Kishmish) (4 tsps)

Method:

1. Wash the mangoes and dry them.
2. Peel and cut mangoes into very thin and long slices removing the stones.
3. Chop...

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Indian Banana Chutney

Ingredients:

    

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

Method:

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

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Indian Spicy Pineapple Chutney

Ingredients:

    

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

Method:

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

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Indian Strawberry and Raspberry Chutney

Ingredients:

    

250 grams (~9 oz) Strawberries 

250 grams (~9 oz)Raspberries with shells 

360 ml (1 1/2) cups Water 

1/2 teaspoon Red chili pepper (Lal Mirchi) 

420 ml (1 3/4 cups) Sugar (Cheeni) 

2 big Cardamoms (Elaichi Moti) 

3 teaspoons Salt (Namak) 

2 cloves Garlic (Lasun), chopped 

2 teaspoons long strips of Ginger (Adrak) 

4 teaspoons Raisins (Kishmish) 

6 Almonds (Badam), blanched 

8 Dates (Khajoor), long strips 

240 ml (1 cup) Vinegar (Sirka) 

Method:

Remove the shells of raspberries.

Wash and co...

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Indian Pumpkin Chutney

Ingredients:

    

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

Method:

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

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Indian Tomato Garlic Chutney

Ingredients:

    

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

Method:

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

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Indian Peanut Chutney

Ingredients:

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

Method :

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

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Indian Date Chutney

Ingredients:

    

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

Method:

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

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Indian Chicken Burger

Ingredients:

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

Method:

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

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Honey Baked Sri Lankan Chicken

Ingredients:

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

Method:

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

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Eggplant Curry with Cashews

Ingredients:

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

Method:

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

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Egg Noodles Chinese Muslim Style

        
Ingredients:
   
Chicken Curry

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

Noodles

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

Garnishes

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

Method:
   

1. Marinate the chicken for ...

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Meat Kalia

Ingredients:

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

Method:
 

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

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Num Kari Chien (Fried curry bread)

Cassava or Yuca

Ingredients :

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

Method :

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

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Samosa

Makes 8 samosas.
 
Ingredients:

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


Filling:

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


Method:


Dough:

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

Ingredients:

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


Method:

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

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Dal Bhat (Lentil Soup & Boiled Rice)

Ingredients:

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


Method:

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

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:

1. Works best with small fish. You can use shrimp or any fresh-water fish cut into very small pieces.
2. Heat the oil add all the powder/paste s...

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Chicken Bhutuwa

Ingredients:

1.5 kg chicken cut into small pieces
5 garlic gloves,minced
2.5 cm (1 in) ginger, minced
3 fresh red chillies, minced
1 tsp cumin powder
1 tsp turmeric powder
4 tsp mustard oil
1 cup green onions, cut in 2.5 cm (1 in) length
salt

 
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...
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Nepali Aloo (Potato Kebabs)

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:

1. Peel potatoes and cut into 4 to 6 equal sized pieces.
2. Mix all ingredients except potatoes, oil, chopped ginger and bay leaves into a smooth paste.
3. Marinate the potatoes in this mixture for at least 4 hours. Don't leave the...

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Calamari with Asian Spinach

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:

1. In a large skillet, heat olive oil. Add onion and garlic; saute 4 minutes.
2. Add tomato...

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Vegetable Pakoras

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...

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Aloo Masala

Can be served banquet style as a dish of many or used as a filling for a dosa (dal pancake). It's a savoury spicy potato dish.  
 

 

 Ingredients

•    2 large potatoes

•    1 tablespoon oil

•    Pinch of asafetida (Hing)

•    1/2 teaspoon cumin seeds

•    1/2 teaspoon mustard seeds

•    1/2 teaspoon turmeric

•    1 finely chopped green chili (adjust to taste)

•    salt

•    1 teaspoon lemon juice

•    1 tablespoon chopped cilantro (corriander)

Method:

1.    Boil the potatoes until they...

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Seeni Sambol (Srilankan aromatic spicy dip)

•    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 oil
METHOD: Mix the first 12 ingredients well. Heat the oil in ...
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Khmer Savoury Pancake

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...

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Thai Pumpkin Curry

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:

1. In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, ab...

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Kurry Kapitan (Captain's Curry)