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

Kai Mot Phat (Stir-fried Ant Eggs)

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...

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Lamb Tomato Tarkari

Ingredients:

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

Method:

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

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Curried Yam (Jimikand Ka Saag)

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:

1. Cut yam into big pieces and boil till tender.
2. Remove, drain, and cut into medium-thick slices.
3. Heat sufficient oil in a kadai (wok) and deep fry till golden crisp.
4. Peel and wash garlic. Remove stems of red chillies.
5. Clean, wash, and chop coriander leaves.
6. Grin...

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Butternut Squash in Fresh Green Curry

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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Khanom Chin Nam Ya Kai (Rice Noodles with Fish Flavoured Chicken Curry)

 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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Sambal Sotong (Chili Fried Squid)

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 :

1. Clean the squid.
2. Either:
3. 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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Isso Badhuma (Dry Prawn Curry)

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:

1. Heat the oil in a pan and gently fry the onion until tender
2. Add the prawns and continue frying until dry
3. Add the garlic, curry powder, chili powde...

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Yum Nuea ยำเนื้อ (Thai Beef Salad)

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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Da Pan Ji 大盘鸡 (Big Plate Chicken)

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...

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Fish Head Curry

 
Ingredients :

• 1 medium-sized head. Use any of  threadfin, Spanish mackerel or red snapper

(A) Ground Finely

• 8 dried chilies
• 10 shallots
• 1 stalk lemon grass, cut into small pieces
• 3 pips garlic
• thumb-sized piece fresh young turmeric

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

 
Preparation :

1. Wash, dr...

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Fish Head with Chopped Chili 剁椒鱼头(duòjiāoyútóu)

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:

1. Put the fish head in a bowl and coat it with vegetable oil.
2. Scatter chopped red chili, ginger, salt, fermented black beans and cooking wine on the fish head.
3. Steam fish head  for 8 minutes.
4. Add chopped shallots and garl...

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Cincalok Chicken (Ayam Cincalok)

Peppery-Hot Mutton (Uyghur style)

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:

1. Slice mutton. Halve, seed, wash , and dice the chili peppers.
2. 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.
3. Pour the oil out of the ...

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Chillie Oil (辣椒油)

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...
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Tomato and Cucumber Salad

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:

1. Wash and dice the cucumbers, tomatoes, and red onion.
2. Mix chilie powder, sugar, and salt with the raw vegetables in a large bowl.
3. Serve cold with a bit of cilantro.

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Red Coconut Curry Squid

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:

1. Soak some dried chillies in warm water for 30 minutes.
2. In a mortar pound the drained chillies into...

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Stir Fried Lala with Lemongrass and Bird’s Eye Chillie

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

Seasoning

• Salt to taste

Method

1. Heat oil in wok. Add shallots, ginger, lemongrass and bird’s eye chilli. Stir briskly until shallots ju...

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Bicol Express

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:

1. In a saucepan, sauté the garlic and onion.
2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
3. Pour the shrimp bagoong and coconut milk. Simmer until the por...

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Ayam Panggang

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:

1. 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.
2. Add the coconut milk and simmer for 5 minutes; add the chicken and simmer half an hour.
3. Take the chicken out and al...

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Num Pa Kon Chien (Cambodian Shrimp Cakes)

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:

1. In a large bowl, mix ground shrimp, garlic, onions, soy...

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Tangerine Marinade 柑橘汁

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:

1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain.
2. Thinly slice tangerine peel.
3. Combine marinade ingredients in a bowl.

Use as a marinade f...
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Laap Kai Pa (Minced Wild Chicken Salad)

(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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Cambodian Red Curry Paste

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:

1. Break the chillies into small pieces. 
2. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. 
3. Combine the chillies, chillie water, and the paprika in a blender to make a paste 
4. Heat the oil in a wok or skillet, add the chillie paste, and stir-fry until it begins to darken. 
5. Reduce the heat...

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Tomato Aachar

Ingredients:

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

Method:

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

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Or Lam Nok Kho (Quail Stew)

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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Singapore Chillie Crab

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:

1. Blend onions and chillies in a food ...

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Spicy, Anise Red-Cooked Beef over Noodles

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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Sukuti Marinade and Masala (Marinade Used for Sukuti Preparations)

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

Ingredients:

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

Method:
:

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

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Lamb Chili Meatballs (Nepali Skewered Meatballs Curried and grilled)

Reference:  Meat – Lamb Chili Meatballs (Nepali Food Recipe)

Ingredients:

For lamb mixture:

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

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Chillie Papad (Papad Seasoned with Chillies and Spices)

Reference:  Appetizer – Chili Papad (Nepali Food Recipe)

Ingredients:

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

Method:

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

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Bandel Bhutuwa (Wild Pork Fried in Nepali Spices)

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...

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Tamil Nadu Curry Powder

 


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...
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Indian Amla Ki Chutney

Ingredients:

• 200 gms (7 oz) Green Coriander (Cilantro)
• 250 gms (9 oz) Amla (Indian Gooseberries)
  
• 100 gms ( 3 1/2 oz) Green Chillies
• 1 small Ginger
• 1 tsp Salt

Method :

1. Clean and wash the coriander.
2. Chop the amla into small pieces and remove the seed.
3. Chop green chillies and ginger.
4. Put all the ingredients in a mixer and make it into a fine paste.

 Prepare and use freshly.

 

 

 

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South Indian Chutney

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:

1. Fry dal and green chillies until light brown.
2. Grind coconut, fried dal and green chillies finely.
3. Add salt and fried whole mustard in 2 teaspoons of ghee.
4. Serve with Dosa. (Sufficient for 12 to 14 persons).

Prepare freshly.

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Indian Mint (Pudina) Chutney

Ingredients:

    

• 1 bunch fresh mint leaves
• 2 green chillies
• 1 tbsp tamarind pulp
• Salt To Taste
• little water

Method :

1. To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
2. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
3. Wash the mint leaves well.
4. Grind it to a smooth paste with green chillies, salt and tamarind juice.
5. You can add water if the mixture is thick.

Prepare freshly.

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Indian Onion Chutney

Ingredients:

    

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

Method :

1. Heat oil, fry chillies, daal, garlic and the onions, until golden brown.
2. Grind with tamarind and salt.
3. Splutter mustard seeds and curry leaves, in oil and pour on top.
4. Serve with paratha or puri.

Store refrigerated maximum of 14 days. Some risk of botulism on storage.

  

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Indian Garlic Chutney

Ingredients:

    

• 4 garlic pods
• 20 red chillies, roasted
• 2 cups grated coconut
• 4 tsp oil
• a little tamarind
• Salt To Taste

Method :

1. Sauté the garlic, coconut in oil.
2. Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
3. Then grind the saute mixture with roasted red chillies and tamarind pulp.
4. Add the garlic and salt and grind once again to a smooth paste.
5. Store refrigerated maximum of 14 days.

 

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Indian Tomato Chutney

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:

1. Drain the soaked chillies and chop them finely.
2. Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
3. Add the chillies and salt and sauté again.
4. Add the tomatoes and cook for 10 t...

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Khao Suey (Burmese)

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...

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Budijaw (Burmese)

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

1. Peel the pumpkin and cut into fingers.
2. Combine the flour, chilli powder, pepper powder, paste, hot oil a...

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Burmese Spaghetti

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 :

1. Chop the French beans and carrots into long pieces and boil them.
2. Heat the oil in a vessel, put the onions and sauté until it turns golden brown.
3. Put the vegetables and tomatoes and coo...

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Pyajo

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 :

• 15 small r...

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Burmese Tomato Salad

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.

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General Tso's Chicken 左宗棠鸡 (Zuo Zong Tangji)

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...

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Singgang-style Beef

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

• sugar, salt to taste

Method :

1. Put the beef in a pan. Bring to the boil till tender.
2.  Add in the tamarind slices, all the sliced ingredients, and both the red and green chillies.
3. Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.
4. Dish out and serve hot ...

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Mee Goreng

Ingredients :

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

Seasoning :

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

Method :

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

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Udang Masak Lemak Nenas (Pineapple Prawn Curry)

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)

• About 1 litre water

• 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:

1. Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste...

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Creamy Chilli Spicy Dressing

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 Dressing

Ingredients:

3 Tbsp mayonnaise
1 Tbsp homemade ##Sriracha style chilli sauce, Huy Fong Sriracha, Tabasco or any chilli hot sauce
1 tsp lemon/lime juice
1/4 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...
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Binagoongang Baboy

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:

1. Place pork, vinegar, shrimp paste, garlic, and pepper corns in a cooking pan and mix well.
2. Cover and bring to a boil without stirring.
3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occasionall...

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Hapai Hantue ( Bhutani Boiled Dumplings)

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:

• 2...

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Chicken Toasts

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:

1. 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)
2. In ...

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Ants Climbing a Tree 蚂蚁上树

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 onions


Method:

1. Without removing the string wrapping aro...

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Nhem Khao (Lao Crispy Rice Salad)

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...

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Achin (Sour Sauce Dip)

Ingredients:

2 Cloves Garlic.
1.5 cm (~1/2 in) Fresh Ginger  -- sliced
2 tbsp Tamarind Paste -- soaked in  2 tbsp of water dispersed and strained through a sieve or cloth.
1 tbsp Honey
1 tbsp Sugar
1 tbsp Soy Sauce
2 tsp Fish Sauce
1/2 tsp Salt
1 tsp Paprika
1/2 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...
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Kewa Phagsha (Spicy Pork with Potatoes)

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:

1. Chop pork in lumps (not so small).
2. 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).
3. Cut potatoes longitudinally into 6 or 8 pcs each.
4. Cut chillies longitudinally into 2 pcs each. Add chilli, potato...

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Bengali Spinach

 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:

1. Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min.
2. 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.
3. After about 5 min of frying, add salt, ...

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Coconut Sambol (A Srilankan moist condiment)

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:

1. Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
2. Once the ingredients are crushed and mixed thoroughly, add the...

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Chili Sauce (Sri Lanka)

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:

1. Mix all ingredients, stir and boil for 5-10 minutes.

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Prawns Masak Lemak Recipe (Prawns Cooked in Coconut Gravy Recipe)

 
Ingredients:   Serves 6
400 g grated coconut
780 ml water
150 ml cooking oil
1 torch ginger bud (bunga kantan), halved lengthways plus extra for garnishing


600 g king prawns (jumbo shrimps), feelers and legs trimmed
3 medium tomatoes, quartered
2 teaspoons salt
½ teaspoon sugar
1 sprig mint leaves
 
Finely ground paste:
20 dried chilies, soaked in water and drained
20 shallots, peeled
3 cloves garlic, peeled
3 candlenuts
3 cm fresh turmeric, peeled
1 cm galangal, peeled
2 stalks lemon grass, sliced (use onl...
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Green Peas Curry (Vatanyachi Bhaji)

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 ...

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Hed Yipon Phrik Thai (Japanese mushrooms with peppercorn).

Stir fried dish with a sweet soy background and a lot of heat.

Ingredients:

• 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:

1. A dash of oil into a pan or wok 
2. Stir fry the onions, garlic and chillies a couple of minutes until ...

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Javanese Spicy Vegetable Salad (Sayur Urap / Urapan)

 

Ingredients:

• 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:

1. Grind red chilies, shallot, garlic and salt until smooth.
2. Add shrimp paste, Javanese p...

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Rojak (Salad)

 

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:

1. Thick tamarind paste...

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Jiaow bong (Chillie jam)

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;

• Roast the chillies.

The dry chillies are placed in a dry w...
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Nam Phrik Ong (Pork and Shrimp paste dip)

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 sauce

4 - 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...
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Stir Fried Chayote with Shrimp. (Choko with shrimp)

 

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: 

1. 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...

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