Showing Tag: "coconut" (Show all posts)

Moo Ping หมูปิ้ง (Grilled Pork Skewers)

Posted by Kroocrew on Friday, June 17, 2011, In : Thailand 




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




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

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Bánh Gà (Chicken Pancake)

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





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

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Coconut and Coconut Milk

Posted by Kroocrew on Saturday, June 4, 2011, In : Universal 




The milk from the coconut is used extensively in various Malaysian cuisines, Thai, Khmer and Lao cooking.
Coconuts do vary but on the average approximately half Kg (1 lb) of coconut yields approximately 250 ml (9 fl oz) of milk when the coconut is fresh.
The white grated coconut referred to in most recipes, is the coconut kernel.
When buying a coconut, usually, choose a freshly cut coconut with a dark brown skin for a rich sweet milk.

In cake recipes, which call for a "coarsely grated coconut...
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Gulai Kacang Panjang (Long Bean Stew with Shrimp)

Posted by Kroocrew on Friday, June 3, 2011, In : Malaysian (Malay) 





Ingredients
  • 2 firm long beans, cut in 4 cm lengths.
  • 2 cups of shrimp,
  • 2 stalks lemongrass, bruised
  • 2 turmeric leaves, shredded (not commonly seen beyond Malaysia. May be omitted)
  • 600 ml coconut milk
  • 200 ml "coconut extract" (extracted from the grated flesh without adding water. The best way to do this is by squeezing the grated coconut a little at a time, in a piece of fine muslin cloth. Equivalent to a first press class of produce)
  • Salt and sugar to taste
  • 1 slice of gelugor (may be substituted wit...

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Kluai Buat Chi กล้วยบวชชี (Banana In Coconut Milk)

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





Ingredients:
  • 2 to 3 small, just ripe *bananas
  • 4 cups thin coconut milk
  • 1 cup sugar
  • 1/4 teaspoon salt
Method:
  1. Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt.
  2. Bring to a boil, add the bananas, bring back to a boil for 4 minutes and then remove from heat.
  3. Serve hot or cold.

In Thailand the banana used for this dish is called “kluay nam wa” (musa sapientum) and is a small variety.

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Ayam Masak Merah (Red Chicken)

Posted by Kroocrew on Friday, May 6, 2011, In : Malaysian (Malay) 




This style of preparation and cooking of chicken is popular in Malaysia and is adopted by a few cuisines in the area such as Kapitans Curry. This is a simple preparation with the essential flavours.




Ingredients:
  • Chicken - rough cut (½ piece)
  • Big Onion - cut into four (2 pcs)
  • Garlic (4 cloves)
  • Galangal ,2.5 cm (1 in)
  • Lemongrass - cut in half (1 stalk)
  • Coconut Milk (½ cup)
  • Tomato Puri (½ cup)
  • Chili Paste (½ cup)
  • Cooking Oil (2 tablespoons)
  • Oil Beef (1 tbsp)
  • Sugar (a little)
  • Salt
Method:
  1. Blend crushed ...

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Pudim de Coco (Coconut Pudding)

Posted by Kroocrew on Thursday, April 28, 2011, In : Timor Leste 





Ingredients:
  • 1 can of coconut milk
  • 1 can of milk (use the can from the coconut milk to measure the milk)
  • 3 cups sugar
  • 3 tablespoons of corn starch
  • 3 tablespoons of coconut flakes
Method:
  1. Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is consistent. When the sugar turns a caramel colour, remove it from the heat and pour it into a 6-cup mould. Set aside.
  2. Put all the remaining  ingredients in a pan and mix well.
  3. Let the mixture cook over ...

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Sago Pudding

Posted by Kroocrew on Thursday, April 28, 2011, In : Malaysian (Malay) 





Ingredients
  • 2.5 litres (5 pints or 10 cups) water
  • 300 g (10 oz or 2 cups) sago
  • 2 tablespoons coconut milk
  • pinch of salt

  • 250 g (8 oz) palm sugar (gula melaka)
  • 125 ml (4 fl oz or ½ cup) water
  • 2 strips pandan leaves
  • 300 ml (10 fl oz or 1¼ cups) coconut milk
  • pinch salt
Method:
  1. Bring water to a fast boil and slowly dribble in the sago. Let it boil fast for 5-7 minutes.
  2. Turn off heat, cover the pan with a well-fitting lid and leave for 10 minutes. The sago will finish cooking in the stored heat and the g...

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Kuih Akok

Posted by Kroocrew on Thursday, April 28, 2011, In : Malaysian (Malay) 





Ingredients:
  • 5 eggs
  • 200 ml coconut milk
  • 100 ml water
  • 150 g palm sugar
  • 30 g plain flour
  • 3 pandan leaves (cut into small pieces)
  • 2 pinches of salt
Method:
  1. Combine water and sugar in a small pot and bring to boil. Turn off the stove.
  2. Add coconut milk into the mixture. When warm, add flour, egg, salt, and the pandan leaves into the mixture. mix well.
  3. Pass the mixture through a sieve to remove the clumps of flour and the pandan leaves.
  4. Preheat the oven to 200 C and heat the "muffin tray", acuan kuih cara,  ...

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

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




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

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 




Smoked ham is an ingredient rarely found in Asia beyond China and the Philippines. It appears in Malaysia and Singapore due to the European input of the Cristang cuisine and is enjoyed widely by many who venture into the Eurasian restaurants in Malacca and Singapore. It's a delicious dish and a great variation from the normal South East Asian cuisine.




Ingredients:
  • 1½ kg (3 lb) Smoked ham hocks
  • 5 Tbsp Kurma Powder
  • 1-2 Tbsp, chillie powder (variable)
  • 4 Tbsp water
  • 3-4 Tbsp vegetable oil
  • 1 can 400 ml...

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Tako Siam ตะโก้ สยาม (Pandan and Coconut Cream Layered Khanom)

Posted by Kroocrew on Saturday, February 26, 2011, In : Thailand 





Ingredients

Bottom layer
  • 1 litre (~4 cups) Water
  • 4 pieces Pandan (screwpine) Leaves
  • 3 tsp Cornflour
  • 4 1/2 Tbsp Green Bean Flour
  • 180 ml (3/4 cup) Granulated Sugar
  • 120 g Water Chestnuts; diced into cubes
Top layer
  • 600 ml (2½ cups) Coconut Milk
  • ½ cup Water
  • 1 Tbsp Rice Flour
  • 2 1/2 Tbsp Green Bean Flour
  • 1/2 tsp Salt
Method
  1. Macerate the pandan leaves with some water in a blender. Filter and express  the liquid with a cloth.
  2. Mix the cornflour with the pandan extract. Add green bean flour, sugar and water chestn...

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Su Chi Pa ฉู่ฉี่ปลา (Coconut Cream Curry Fish)

Posted by Kroocrew on Thursday, February 10, 2011, In : Thailand 



This may well be a Lao recipe.



Ingredients:
  • 500 gm (~1 lb) Fish fillets or fish pieces
  • 2 large Dried chillies
  • 5 Cloves garlic
  • 3 Keiffir Lime leaves
  • 2.5 cm (1 in) Sliced galangal
  • 2 Stalks lemon grass, finely sliced
  • 240 ml (1 cup) Thick coconut milk
  • 720 ml (3 cup) Thin coconut milk
  • 1 Tbsp Fish sauce
  • 2 Tbsp Chopped roasted peanuts
  • Fresh Thai basil sprigs (garnish)
  • 5 or 6 small Dried chillies (garnish)
  • Oil (for frying dried chillies)
Method:
  1. Cut the fillets into serve sized pieces if required. Remove ...

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Pork Satay หมูสะเต๊ะ (Satay Muu)

Posted by Kroocrew on Saturday, February 5, 2011, In : Thailand 





Ingredients:
  • Pork 350 gm, (thinly sliced with an amount of skin on each piece).
  • Coriander seed,  2 tsp.
  • Cumin, ½ tsp.
  • Galangal  chopped, 1 ½ tsp.
  • Lemongrass  chopped, 1 tbsp.
  • Turmeric powder, ½ tsp.
  • White ground pepper , ¼ tsp.
  • Asafoetida, generous pinch.
  • Coconut cream, ½ cup.
  • Bamboo skewers 15 sticks.
  • Salt. 
  • Sugar,1 tsp.
Method:
  1. Dry fry the cumin seeds and the coriander seeds in a pan on the flame.
  2. Grind or homogenise the roasted seeds into a powder then add the galangal and grind this followed b...

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Durian Agar Gel

Posted by Kroocrew on Tuesday, February 1, 2011, In : Malaysian (Malay) 





Ingredients:
  • 240 ml (1 cup) milk
  • 100 gm (3½ oz) durian flesh
  • 120 ml (½ cup) coconut cream
  • 150 gm (5¼ oz) sugar
  • 12 gm (4/10 oz) agar agar powder or strips
  • 200 ml (6 3/4 fl oz) water
  • Salt

Method:
  1. Process the durian flesh with the coconut cream to a homogeneous pulp.
  2. Add the milk,  water , a pinch of salt, sugar and custard powder and mix well.
  3. Transfer the mixture to a saucepan and bring to a gentle simmer with continuous stirring.
  4. Add the agar and allow it to dissolve with stirring. Continue simmeri...

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Jackfruit Seed Curry 菠萝蜜种子库里

Posted by Kroocrew on Sunday, January 9, 2011, In : Singapore 


This very old and auspicious Jackfruit tree is growing in the precinct of the ancient city of Ayutthaya(?) or Sukhothai(?).
The fruit is seasonal and is often seen as  extremely large and heavy pendulous, armoured  fruit pods attached often to the trunk of the tree by a pliable stem.


Jackfruit seeds like many other edible seeds are a good resource of various nutrients, elements and like others contains ant-oxidants and other panaceac goodies which will prevent ingrown toe gristle to infected t...
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Coconut Curry Crayfish

Posted by Kroocrew on Saturday, January 8, 2011, In : Malaysian (Malay) 





Ingredients
  • 2 tbsp  oil (preferably olive oil)
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 5 finely chopped Thai chillies
  • a 2.5 cm3 (1 in3) piece of roasted belachan
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1 green capsicum, deseeded and sliced
  • 1 bunch spring onions, trimmed and chopped
  • 2 tomatoes, chopped
  • 400 ml (~1¾ cup) coconut milk
  • 500 gm (~1 lb) fresh crayfish meat
  • black pepper
  • steamed jasmine rice, to serve
Method
  1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, ...

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Khanom Keng ขนมเข่ง

Posted by Kroocrew on Monday, January 3, 2011, In : Thailand 




This a traditional confection made and eaten at the Festival of Ghosts. The festival celebrates the release of souls from hell and sustains them on their passage to heaven.




Ingredients: 
  • 1cup Sticky Rice Flour
  • 3/4cup Water
  • 1/4 to 1/2 cup Sugar
  • 1/4 cup shredded coconut dried or fresh.
  • 1 Tablespoon Oil
  • Bright Pink food colouring.

Method:
  1. Mix sticky rice flour with coconut and sugar.
  2. Add 1/2 cup water, stirring continuously until the mixture is very thick.
  3. Add the remaining  water and stir until complete...

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Nian Gao with Coconut Milk

Posted by Kroocrew on Monday, January 3, 2011, In : Malaysian (Nyonya) 



This is another version of the Chinese New Year Rice Cake with Coconut. It has a buttery coconut caramel flavour that is very popular in South East Asia.




Ingredients:
  • 300g (10½ oz) glutinous rice flour
  • 75g (2½ oz) gluten-free wheat starch
  • 250g (8¾ oz) black/brown sugar (choose the sugar based on an aroma that you like or create a caramel base)
  • 250ml (1 cup) water
  • 250ml (1 cup) coconut milk
  • 1½ tsp ginger juice

Method:
  1. Boil sugar with water until sugar dissolves or prepare a Caramel sauce base. ...

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Nab Vam (Hmong Tri-Colour Desert)

Posted by Kroocrew on Thursday, December 9, 2010, In : Hmong 





Ingredients:
  • coconut milk (can, carton or fresh)
  • Crushed ice
Syrup:
  • 480 ml (2 cups) of sugar & 240 ml (1 cup) of water

For Green layer:
  • 85 gm (3 oz) agar agar powder
  • 480 ml (2 cups) of pandan extract
  • 240 ml (1 cup) of water

For Yellow layer:
  • 240 ml (1 cup) of dry yellow mung beans
  • 120 ml (½ cup) of sugar
  • 60 ml (¼ cup) tapioca starch
  • 120 ml (½ cup) coconut milk

For Red layer:
  • A few drops of red food coloring
  • 450 gm (16 oz) of water chestnuts
  • 480 ml (2 cups) of tapioca starch
Method:
  1. Soak yellow mung beans...

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Po Kok Gai 葡國雞 (Macanese style Portuguese Chicken)

Posted by Kroocrew on Thursday, December 9, 2010, In : Macau 


All Rights Reserved © Used with kind permission.


Ingredients:
  • 900g (2 lb) chicken pieces
  • 1 tsp salt
  • 1 tsp or 1 cube chicken stock bouillon
  • pinch of pepper
  • 50g (~½ cup) plain flour
  • 1½ Tbsp turmeric
  • 2 - 3 tsp paprika
  • 2 - 3 Tbsp water
  • 120 ml (½ cup) cooking oil
  • 450 - 500g (~1 lb) potato
  • 1 large onion, cut into chunks
  • 125g (¼ lb) Chorizo, sliced
  • 70g (2½ oz) pitted black olives
  • 2 large tomatoes, about 350g (~12½ oz), cut into bite size
  • 2 - 3 bay leaves
  • 200ml (6 ¾ fl oz) or more fresh milk (can substitute...

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Sweet Orange Shrimp Filling for Khanom Buang

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 


Ingredients:
  • 100 gms (3½ oz) Shrimps
  • 2-3 Garlic Cloves
  • 1 Teaspoon White Pepper
  • 10 gms (1/3 oz) Coriander Root or Seeds
  • 100 gms (3½ oz) Desiccated (dried) Coconut
  • 150 gms (5 1/3 oz) Sugar
  • 1 Teaspoons Salt
  • 2 Tablespoons Oil
  • 2-3 Drops of Orange Food Colouring

Method:
  1. Clean the shrimp, remove the shell and cut down the back to remove the vein.
  2. Chop the shrimp into a fine mince.
  3. Pound the garlic and coriander root/seeds and white pepper together until well ground up.
  4. Fry the shrimp and pounded mixture in a f...

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Pol Roti

Posted by Kroocrew on Wednesday, December 1, 2010, In : Srilanka 







Ingredients
  • 960 ml (4 cups) of flour, you can easily use the bread flour, which is widely available at supermarkets. Sieve before use.
  • 120 ml (1/2 cup) coconut shreds. (dessicated or fresh)
  • 3 teaspoons salt
  • 120 ml (1/2 cup) of warm water , (easiest to mix half and half hot and cold water).
  • 1 medium finely sliced onion
  • 4 green chillies finely sliced
  • 2 Tablespoons of Butter
Method:
  1. In a large bowl mix flour, coconut, salt, onions, butter, and chilies. Mix thoroughly until pieces of onion and green chil...

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Pork with Coconut Milk and Pineapple សម្លខ្ទីស (Samlor Khtis)

Posted by Kroocrew on Monday, November 29, 2010, In : Cambodia 





Ingredients
  • 600 g (1 lb 5 oz) pork
  • 4 Tbsp. Khmer curry paste
  • 4 Tbsp. cooking oil
  • 300 ml (1 1/4 cups) coconut milk
  • 1 small pineapple
  • 4 round eggplants or 1 long eggplant
  • 1 Tbsp. tamarind pulp
  • 1 small bunch Thai basil (Horapha)
  • 3 Tbsp. fish sauce
Method
  1. Cut the pork into large cubes. Peel and quarter the pineapple,  cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
  2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves f...

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Kai Aw (Lao Chicken Stew)

Posted by Kroocre on Monday, November 22, 2010, In : Laos 






Ingredients
  • 1.5 kg Chicken
  • 2 cloves garlic
  • 1tbsp Oil
  • 2 medium Onions
  • 1 stalk lemon grass
  • 4 small round aubergines
  • 250 gm Minced meat
  • salt
  • 1/2 tsp ground black pepper
  • Bouquet garni of 1 tsp szechuan pepper-corns
  • 2 chillie
  • 1 tbsp chopped cilantro leaves
  • 1/2 cup sliced Shitake mushroom (use rehydrated mushroom)
  • 1/2 tsp ground Cumin seed
  • 1 tsp ground Coriander seed
  • 4tbsp cooked sticky rice as flattened cakes 1 cm thick (1/2 in) and toasted until brownish
  • 1 cup thick coconut milk
  • 2 cups Thin coconut milk   
Method...
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Lao Kao Tom (Sweet Sticky Rice)

Posted by Kroocrew on Sunday, November 21, 2010, In : Laos 


All Rights Reserved. © Puwanart Triamkarn Used with kind permission.

Foods of this kind abound in most of the countries in the region. The origins get murky unless there is some original documentation or historical trail to follow. Sometimes it can be the name but in most cases the names have been changed to the vernacular. Ingredients don't prove the origin. In Thailand this food is called Khao Tom Mud (ข้าวต้มมัด) and is identical in presentation to the Lao version.



I...
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Red Roast Duck Curry with Lychees. (Kaeng Ped sai Litchees)

Posted by Kroocrew on Tuesday, November 16, 2010, In : Thailand 


© Used with the generous permission of Qing Ling.



Ingredients
  • 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
  • 1 tbsp oil
  • 5 tbsp Thai red curry paste (see recipe)
  • 400ml can coconut milk
  • 300ml chicken stock
  • 200g pea aubergine
  • Bunch of spring onions, sliced
  • 4 cloves garlic. (smashed and diced)
  • 200g fresh lychees, peeled, stoned and quartered
  • 2 tbsp Thai fish sauce (nam pla)
  • Juice of 1/2 lime
  • 1 tsp palm or coconut palm sugar
  • Handful fresh Horapa basil leaves
  • 6 tbsp ch...

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Sambal Goreng Telor

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 


An Indonesian side-dish.



Ingredients:
  • 5 Eggs
  • 2 Tablespoon Oil
  • 3 Shallots
  • 2 cloves Garlic
  • ½ teaspoon Trassi (shrimp paste)
  • 1 red pepper
  • 2½ cm (1 in) Galangal
  • 1 Bay or Salam leaf
  • ½ teaspoon Tamarind paste
  • 2 teaspoons Sugar
  • ½ cup Coconut milk
  • 100 gm (3 1/3 oz) Shrimps
Method:
  1. Hard boil eggs for 10 minutes.
  2. In a wok with oil, fry diced onion, garlic, trassi, chillie and galangal slowly for 10 min.
  3. Add bay leaf, tamarind, sugar, coconut milk and ½ cup of water and cook for 5 min.
  4. Add shrimps and s...

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Sambal Badjak

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 


Very much a full-flavoured sambal.



Ingredients:
  • 10 Chillies
  • 200 gm Onions
  • 3 cloves Garlic
  • 12 Candle nuts
  • 1 tsp Laos powder ( galangal, Alpinia galanga)
  • 1 tsp Shrimp paste
  • 3 tsp brown Sugar
  • 125 ml Tamarind liquid
  • 2 sprigs Lemon grass
  • 25 gm creamed Coconut
  • 2 Tbsp Oil
  • Salt to taste
Method:
  1. Homogenise or grind Chillies, Onions, Garlic and Candle nuts  into a coarse paste. Add Laos, Shrimp paste and sugar.
  2. Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned.
  3. Add Tamar...

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Seroendeng. (An Indonesian condiment)

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 


© All Rights reserved. Used with kind permission of kattebelletje@Flickr

A condiment of grated coconut, peanuts, onions and spices. and used to enhance the flavour and texture of rice.




Ingredients:
  • 250 gm (~8 3/4 oz) grated Coconut
  • 2 cloves Garlic
  • 4 Shallots
  • 2 tablespoons Brown Sugar
  • 100 ml (~7 Tbsp) Tamarind extract
  • 1 stalk Lemongrass (bruised)
  • 150 gm (5 1/3 oz) Peanuts (pref unsalted)
  • 2 tablespoons peanut oil
  • 1 teaspoon Trassi (toasted) (Trassi/Ngapi/kapi/blachan are all Shrimp pastes usin...

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Mochar (Banana Flower) Ghanto

Posted by Kroocrew on Sunday, October 24, 2010, In : Bangladesh 






Ingredients:
  • 1 Banana Flower
  • 1 cup raw ground coconut (available frozen section of Asian grocery stores)
  • 1 cup milk
  • Spice mix  – Ground together seeds from 3  green cardamom pods, 5 cloves and a 2.5 cm (1 in) piece of Ceylon “True” cinnamon
  • 2 Tbsp mustard oil
  • 3 (Indian) Bay leaves
  • 1 tsp cumin seeds
  • 1 Tbsp garlic-ginger paste
  • 1 potato, skinned and chopped in 1 cm blocks
  • 1 tsp red pepper flakes (or to taste)
  • Salt to taste
  • 2 Tbsp chopped coriander leaves for garnish

Method:
  1. Peel the purple layers of t...

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Kueh Talam Berlauk

Posted by Kroocrew on Friday, October 22, 2010, In : Malaysian (Malay) 
This flavoursome dish is a popular Malaysian dish originating in Indonesia. It is eaten as a breakfast or snack.






Ingredients:
  • 1 cup flour
  • 3 tbsp corn flour
  • 3 cups coconut milk
  • 1 tsp salt
  • 1 egg
  • 200 gm minced meat
  • 2 whole potatoes [cut into small cubes]
  • 1 large onion [finely diced]
  • 1 package chicken curry powder (or any other personal preference)
  • 2 red chillies [chopped]
  • grated carrot
  • Coriander/cilantro and green onions [diced finely]
  • 1 tbsp oil
  • salt
Method:
(Base)
  1. Stir all ingredients and strain. ...

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Hue Stuffed Pancake

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 




Ingredients:
  • 5 tablespoon Oil
  • 2 Eggs
  • 55 g Seasoned flour
  • Pancake batter
  • 85 g rice flour
  • 1/4 tsp Salt
  • 3 Eggs, beaten
  • 125 ml Coconut milk
Pancake Filling
  • 7.5 g Ginger, chopped
  • 1 clove Garlic, chopped
  • 15 ml Soy sauce
  • 125 ml White sauce
  • 145 g Crabmeat
  • 85 g Mushrooms, chopped
  • 30 g green onions (scallions), chopped
  • 30 g Bean sprouts
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Method:
  1. Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.
  2. Heat a little oil in an 8 in  frying pan, add enough batter to coat the botto...

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Agar Gula Melaka ( Coconut Cream Palm Sugar Jelly)

Posted by Kroocrew on Sunday, August 22, 2010, In : Malaysian (Nyonya) 


Clever repeat layering with different consistencies



Ingredients:
  • 15gm agar agar strands (wash to soften) or powdered agar
  • 200gm gula melaka/palm sugar/brown sugar
  • 1 screwpine (pandanus) leaf (knotted)
  • 500ml water
  • 200ml coconut cream (thick coconut milk)
  • 50ml fresh milk
Method:
  1. In a heat proof bowl, combine agar agar strands, palm sugar , screwpine leaf and water.
  2. Bring to a boil and let it simmer until the palm sugar dissolves. Occasionally give the syrup a stir.
  3. Sieve the mixture and return back to h...

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Bredu Leite Cocu (Coconut base stew)

Posted by Kroocrew on Sunday, August 8, 2010, In : Malacca Cristang 






Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)


Ingredients

  • 600g cabbage, cut into 5cm pieces or water convolvulus
  • 100g small prawns, shelled
  • 200g sweet potato, cut into 2.5cm cubes
  • 250ml thick coconut milk
  • 600ml thin coconut milk
  • 5 Tablespoons oil

Spice paste:
  • 5 fresh chillies ;
  • 100g small red onions, peeled and sliced
  • 20g belachan (shrimp paste, lightly toasted ).
  • Pound these together

Seasoning:
  • 1 Tablespoon sugar
  • ½ teaspoon salt
 
Method

  1. He...

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Snail Meat Amok អាមុកសាច់ខ្យង (H'mok)

Posted by Kroocrew on Sunday, August 1, 2010, In : Cambodia 



A Cambodian regional method of serving amok is with the meat of the kchorng srer, an edible snail found in rice fields.





Ingredients:
  • Snails
  • Kroeung (Spice Paste)
  • Ktih daung dambong (coconut cream)
  • Ktih daung (coconut milk)
  • Mteh kriem (dried red chillies, soaked, drained and minced)
  • lemon grass stalk, chopped into tiny slices
  • galangal, cut small and fried until aromatic
  • Turmeric, sliced
  • Kcheay (or by its Latin name, amomum zingiber, a kind of thin, finger-like ginger), finely diced and fried until a...

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Serunding Ikan (Spicy Fish Floss)

Posted by Kroocrew on Tuesday, July 27, 2010, In : Malaysian (Malay) 





Ingredients:
  • 600g (say 1 1/4 lb) fish filleted with skin removed,
  • 150-200ml (say 1/2 cup to 3/4 cup) thick coconut milk
  • 2 tbsp oil
  • 1 tsp salt or to taste
  • 3 tbsp sugar
  • ¾ tsp pepper
  • 2 tbsp tamarind juice
  • 4 cloves garlic
  • 8 shallots
  • 2 stalks lemon grass
  • 2.5 cm (1 in) knob ginger
  • 3 Tbsp meat curry powder or any curry blend preferred
Method:
  1. Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.
  2. Heat oil in a wok and fry the ground spice ingredients until fragrant. Put...

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Stuffed Sticky Rice Roll (Lemper)

Posted by Kroocrew on Sunday, July 25, 2010, In : Indonesia 





Ingredients:
  • 480 ml (2 cups) sweet (glutinous) rice
  • 480 ml (2 cups) coconut milk
  • 1 Indonesian Bayleaf (salam leaf)
  • ½ tsp. salt
Method:
  1. Wash the rice in cold water several times, and drain.
  2. Bring the coconut milk, rice, bayleaf and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty minutes.
  3. Remove the rice, place it on a piece banana leaf and steam in a steamer over hot water for thirty minutes.
  4. Allow the rice to cool.

Chicken Filling
Ingredients:
  • ¾ cup boneles...

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Spiced Coconut and Peanuts

Posted by Kroocrew on Wednesday, July 14, 2010, In : Indonesia 
Ingredients:
  • 250g (1/2 lb is fine) desiccated coconut
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 tsp coriander
  • ½ tsp cumin
  • 1 tsp vegetable oil
  • 60 ml (¼ cup) water
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 150g (5 1/3 oz) roasted peanuts (preferably with skin intact because this enhances the flavor and color)
Method:
  1. Heat wok and dry-fry the desiccated coconut until lightly browned, stirring continuously. Do not allow to burn and remove when ready.
  2. Blend the onion, garlic, coriander and cumin together in the oil and f...

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Curry Sumatra

Posted by Kroocrew on Tuesday, July 13, 2010, In : Indonesia 





Ingredients:
  • 1kg stewing steak or lamb
Curry:
  • 10 fresh chilies (long)
  • 1 tbsp shrimp paste
  • 4 onions sliced
  • ½ tsp turmeric
  • 6 crushed candlenuts
  • 2 cloves garlic, shopped
  • 1 length lemon grass
  • 1 cm (1/2 in) black ginger
  • 2 tsp salt
  • ¼ cup vegetable oil
  • 2 cups water
  • 2 cups coconut milk
Method:
  1. Cut meat into small cubes, about 2.5 cm (1 in)
  2. Heat a deep saucepan, add oil and gently fry the curry ingredients until fragrant.
  3. Add beef and stir until the spices are mixed with the pieces of beef.
  4. Cover with water and coc...

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Broccoli in Coconut Gravy

Posted by Kroocrew on Tuesday, July 13, 2010, In : Indonesia 





Ingredients:
  • 500g (~ 1 lb) broccoli
  • 3 tbsp vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 150g (5  1/3 oz)green prawns, peeled and veined
  • 1 Indian bay leaf
  • 1 x 2.5 cm (1 in)piece galangal
  • Salt and pepper
  • 1 tsp sugar
  • 1 cup mixed coconut milk
  • 1 red capsicum, sliced
Method:
  1. Separate the green stalks from the florets of the broccoli. Peel the stalks using a vegetable peeler and slice obliquely. Break the florets into smaller clusters. Wash and drain.
  2. Heat wok, add one tablespoon oil and fry the crushe...

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Coconut-Caramel Sauce (ซอสมะพร้าวขนมหวาน)

Posted by Kroocrew on Saturday, June 26, 2010, In : Thailand 






Ingredients:

  • 120 ml (1/2 cup) palm sugar or regular granulated white sugar
  • 240 ml (1 cup) un-sweetened coconut milk
  • 60 ml (!/4 cup) of coconut cream.
 
Method:
  1. Combine the palm sugar and coconut milk in a large heavy based saucepan, 2 litre size (2 quart).
  2. Bring to a boil over medium heat, whisking to dissolve the sugar.
  3. Briskly simmer the mixture until thick and the boiling characteristic changes.
  4. You will notice that it alters from a boiling gravel appearance to more of a regular liquid.
  5. Reduce th...

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Phulkopir Paturi (Caulifower with Mustard)

Posted by Kroocrew on Wednesday, June 23, 2010, In : Bhutan 





Ingredients:
  • Cauliflower, break into florets
  • 2 Potatoes, diced into 1 cm (1/2 in) pieces
  • Onion, diced
  • Tomato, finely chopped
  • 4 Green chillies, finely chopped
  • Coconut 2 Tbsp fresh or frozen grated coconut
  • Turmeric powder, 1/2 Tbsp
  • Mustard seeds, 2 Tbsp, ground
  • Poppy seeds, 3 tbsp, ground
  • Garlic paste, 1 tbsp
  • Vegetable oil,6 tbsp
  • Salt

 
 Method:
  1. Parboil the cauliflower and the potato pieces for 5 minutes. Drain in a colander
  2. Grind the grated coconut with the garlic then add the ground poppyseeds, mustard se...

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Kao Giap Paak Maaw (Steamed Envelope Dumplings)

Posted by Kroocrew on Tuesday, June 8, 2010, In : Thailand 




This dish has been  imported from Vietnam's Banh Cuon dumplings and modified for Thai taste.

(The image above is showing a light green coloured wrapper compared to the normal white appearance. I'm guessing that they mixed the rice flour with water they boiled some pandanus leaves in. It's a very nice touch and would produce a delightful fragrance and flavour to the dumplings).





Ingredients::
Rice flour wrappers:
  • 125 g (~4 ½ oz) rice flour
  • 750 ml (~ 3 cups)  water
  • a pinch of salt
Filling:
  • 1 tablespoo...

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Makai Kari (Corn Curry)

Posted by Kroocrew on Saturday, June 5, 2010, In : India 






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

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Asparagus Poriyal

Posted by Kroocrew on Friday, June 4, 2010, In : Srilanka 





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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Chicken Satay Style with Basa Genep

Posted by Kroocrew on Sunday, May 30, 2010, In : Indonesia 






Ingredients:
  • 300 gr chicken mince
  • 3 lime leaves,
  • three quarters cup grated cocunut,
  • 2 tsppn palm sugar
  • half tsppn salt,
  • 1 Tbsp fried dried onion and
  • 1/2 stick finely chopped lemon grass.

Method:
  1. Knead until very sticky.
  2. Mould around soaked bamboo satay sticks and charcoal grill.

Continue reading ...
 

Easy Beef Rendang

Posted by Kroocrew on Saturday, May 22, 2010, In : Malaysian (Malay) 


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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Bahulu Berayam / Engkak (Savoury Chicken Cakes )

Posted by Kroocrew on Friday, May 21, 2010, In : Malaysian (Malay) 


© This creative image is used with the kind permission of 
Rotkappchen Rodriguez




Ingredients:
Filling:
  • 10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)
  • 5 red chillies (sliced)
  • 7 shallots.
  • 3 cloves garlic.
  • 1 tbsp ground fennel
  • 3 tbsp ground coriander
  • 200g chicken breast meat (cooked and shredded)
  • 750ml coconut milk (from 600g grated coconut and sufficient water) or pre-packaged cartons
  • Salt (to taste)
Batter:
  • 5 eggs
  • 150g castor  sugar
  • 90g plain sifted (all purpose)...

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Ayam Percik (Barbecued Spicy Chicken)

Posted by Kroocrew on Tuesday, May 18, 2010, In : Malaysian (Malay) 






Ingredients :
  • 1.5 kg (3 1/3 lb) Chicken, cut into 6 pieces
  • 100 ml ( little less than 1/2 cup) Water
  • 300 ml (1 1/4 cup) Thick coconut milk
  • 50g (1 2/3 oz) Tamarind paste
 
Spices
  • 6 Shallots
  • 3 cloves Garlic
  • 2cm (~1 in) Ginger piece
  • 1 stalk Lemon grass
  • 3 teaspoons Chili paste
  • 1 teaspoon Cinnamon powder
 
Seasoning
  • 2 teaspoons Salt or to taste
  • 1/2 teaspoon Ground black pepper   

Method :
  1. Mix the tamarind paste with the 100 ml water and squeeze to obtain tamarind juice. Set aside.
  2. Combine and ground the spice ingre...

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Ketapat Sotong (Rice stuffed squid)

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 



Baby variety!


Ingredients:
  • 500gm (~1 lb) squid (complete)
  • 250 gm (~1/2 lb) glutinous rice
  • 1 litre of coconut milk
  • 5 gm fenugreek
  • 10 gm shallots
  • 10 gm garlic
  • Sugar
  • Salt

Method:
  1. Clean the squid and separate the head from the body.
  2. Rinse and soak the glutinous rice overnight with a pinch of salt.
  3. Steam the rice. Allow to cool covered.
  4. Fill the body of the squid to half full with the rice. Reassemble the head onto the body tube and fix with a bamboo skewer.
  5. Slice the shallots and ginger.
  6. Heat the coconut milk ...

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Kerisik Preparation (Toasted Ground Coconut)

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 

If you don't have acess to fresh coconut, desiccated coconut is good for making kerisik.
You can buy packed kerisik nowadays, but it may not be fresh and sometimes there can be a slight odour because the coconut oil that is extracted from it has started to turn rancid.
 



Ingredients:
  • Freshly grated coconut

Method:
  1. 2 cups of freshly grated coconut It will turn into about 3 tablespoons of grounded kerisik.
  2. Place a wok on a low flame with a spatula to mix the coconut
  3. Keep on stirring because you want...

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Kari Ikan Tongkol

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 


© 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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Nasi Dagang

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 






Ingredients:
  • 300g nasi dagang rice or substitute with 200g good grade Siamese rice mixed with 100g glutinous rice
  • 1 grated coconut to extract 3/4 cup thick coconut milk and 3/4 cup thin coconut milk
  • 1/4 tsp fenugreek seeds ( halba )
  • 2 cloves garlic, sliced finely
  • 3 shallots, sliced finely
  • 2cm young ginger, sliced finely
  • 1/2 tsp salt

Method:
  1. Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
  2. Stir in thin coconut milk and continue steami...

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Laksam

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 


© Used with kind permission of Dave Cook. Eating in Translation




Ingredients:
  • 500g/ 1 packet rice flour
  • 900ml/ 3½ cups water
  • 3g/ ½ tsp salt
 Ingredients B: For Ulam
  • 200g/ 10 long beans, sliced thinly
  • 150g/ 2 cups bean sprout, cleaned
  • 80g/ 1 bunch kesom leaves, sliced thinly (syn: laksa leaf, Viet Coriander. Persicaria odorata)
  • 250g/ 1 cucumber, sliced finely
 Ingredients C: For Gravy
  • 1kg/ 4 kembung fish
  • 200g grated coconut
  • 30g/ 3 tbsp skim milk powder
  • 10g/ 1 tbsp black pepper
  • 20g/ 10 shallots
  • 15g/ 3 pips ...

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Pajeri Nenas (Curried Pineapple)

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 


© Image used with the kind permission of "aifa ramli"




Ingredients:
  • half can pineapple slices or equivalent fresh pineapple
  • 5 shallots sliced thinly
  • 2 garlic pips sliced thinly
  • 1 cinnamon stick
  • 1 star anise
  • 3 cardamom seeds
  • 1 tablespoon of curry powder
  • 3 tablespoons kerisik*
  • 3 tablespoons gula melaka (can be substituted with caramel sauce/brown sugar and/or molasses)
  • salt to taste

Method:
  1. In a saucepan, heat up a little bit of oil and saute sliced shallots, garlic, cinnamon stick, star annise ...

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Pulut Panggang (Glutinous rice with Chicken in banana leaves)

Posted by Kroocrew on Saturday, May 15, 2010, In : Malaysian (Malay) 






Ingredients:
  • 1 cup sweet/glutinous rice(soaked overnight)
  • 1/3 cup grated coconut/coconut flakes (fine size, or homogenise flakes in a processor to a fine grade)
  • 1/2 cup water

The filling:
  • 1/2 cup grated coconut
  • 1 chicken breast
  • 1 medium onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon driend shrimp (udang kering)
  • 1/4 teaspoon powdered lemon grass(serai)
  • 1/2 tablespoon crushed red pepper
  • 1/2 tablespoon powdered coriander
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin
  • 1/2 tablespoon black pepper
  • salt to t...

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Cucur Badak

Posted by Kroocrew on Saturday, May 15, 2010, In : Malaysian (Malay) 


CC license




Ingredients:

For the dough
  • 500 gm (1 lb) sweet potatoes (boiled and mashed)
  • 10 tablespoons all-purpose flour
  • Small shrimps for garnishing (with shells and heads on)
  • 1 tablespoon of sugar
  • A pinch of salt
For the filling
  • 960 ml (4 cups) of grated coconut
  • 120 ml (1/2 cup) of dried shrimps
  • 1 garlic*
  • 3 shallots *
  • 6 fresh red chillies (or dried red chilies)*
  • 1 lemon grass (use only the white part)*
  • 1 1/2 teaspoon tumeric powder
  • 5 slices of peeled fresh ginger*
  • Salt to taste
  • Sugar to taste (palm sugar preferred)
  • 2 t...

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Pork spare ribs braised in coconut (Suon ram man)

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 


© This great image used with the kind permission of STANLEY LE TM




Ingredients:
  • 2 tbsp  finely chopped garlic 
  • 1 red  Asian shallot chopped
  • 2 tbsp fish sauce
  • 1 tsp oyster sauce
  • 2 tbsp sugar
  • 500g (1 lb) pork spare ribs , cut into 2 x 3cm pieces (ask the butcher to do it)
  •  vegetable oil for deep frying
  • 300ml young coconut water  (
  • 1 onion, sliced into thin wedges
  • 2 tsp chillie sauce 
  • 2 coriander sprigs
  • Jasmine rice to serve

Method:
  1. In a bowl, combine 1 tbsp of the garlic, the shallot, fish sauce, oy...

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Lemon Grass Chicken (Ga Zao Za Ot)

Posted by Kroocrew on Monday, May 10, 2010, In : Vietnam 

CC license



Ingredients:
  • 300 gm (~10 oz) chicken, cut into bite-sized pieces
  • 2 Tbsp corn starch
  • 1 Tbsp peanut oil
  • 2 tsp salt

Cooking sauce:
  • 2 Tbsp chopped lemon grass
  • 1 Tbsp soy sauce
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp sugar
  • 1 tsp chili flakes
  • 1 tsp chopped garlic
  • 2 dried chili peppers

  • 1/2 red onion, diced
  • 16-20 Thai basil leaves
  • 60 ml (1/4 cup)* "coconut juice" or "coconut soda" if can't locate the coco-nut juice.

* coco-nut juice is not coconut milk. It's the juice of a  coconut usually a young nut and is quite clear that ...
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Stuffed Squid in Red Curry

Posted by Kroocrew on Monday, May 3, 2010, In : Cambodia 


CC license



Ingredients:
Squid
  • 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
  • 50 g (1 2/3 oz) rice flour
  • salt and pepper
  • oil for deep frying
Stuffing
  • 100g (*1/4 lb)pork mince
  • 100g (*1/4 lb) prawns, peeled
  • 1 garlic clove crushed
  • 2 tsp ginger, roughly chopped
  • 1 tsp Vietnamese fish sauce
  • 1 tsp red chilli, seeds removed and roughly chopped
  • 1 tbsp coriander, roughly chopped
  • 10g (1/3 oz)  water chestnuts
  • 1 egg white
  • freshly ground pepper
* For convenience I've rounded up the ...
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Macanese Chicken (Galinha à Portuguêsa) 土生葡人的雞

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 





Ingredients:
  • 1.5 Kg (~3 1/2-lb.) Chicken, cut into 10 pieces
  • salt and freshly ground black pepper
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 3 medium russet potatoes, peeled and cut into chunks
  • 1 medium yellow onion, peeled and chopped
  • 1 piece ginger, peeled and sliced
  • 2 tsp. ground turmeric
  • 480 ml (2 cups) coconut milk
  • 1 lemon, thinly sliced

Method:
  1. Generously season Chicken with salt and pepper, then lightly coat with cornstarch. Set aside for 15 minutes.
  2. Meanwhile, heat oil in a large sauté pan or wok ...

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Macanese Curry Prawns 澳門咖哩蝦

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 


Ingredients:
  • 500 grams (~1 lb) Shelled king prawns; (tail on)
  • 2 medium Onions; chopped
  • 3 tablespoons Peanut oil
  • ½ bunch Coriander (extra coriander for garnish)
  • 3 tablespoons Peanut oil
  • 1 large Onion; diced
  • 2  Cloves garlic; minced
  • 2 small Red chillies; minced
  • 2 teaspoons Minced ginger
  • 1 teaspoon Curry powder
  • ¼  teaspoon Garam masala
  • 250 millilitres Thai coconut milk
  • 250 millilitres Water
  •  Salt and pepper to taste

Method:
  1. First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced...

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Bagi (Glutinous Rice Cake) 糯米糕

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 
Sweetened sticky rice with coconut cream produces a smooth buttery and nutty confection that you can take your time eating. It's rarely eaten hot and generally warm. Sliced bananas or mango complements this base stunningly well and has caused more than a few people to learn the process even if they learn no other cooked recipe



Ingredients:
  • 500 gm (~1 lb) of "pulu" rice (glutinous rice)
  • 285 gm (10 oz) finely shredded fresh coconut
  • 445 gm (15 fl oz) coconut milk
  • 200 gm (7 oz) sugar

Method:
  1. Prepare and...

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"African Chicken" (椰汁非洲雞配焗薯及雜菜沙律)

Posted by Kroocrew on Monday, April 19, 2010, In : Macau 

CC license



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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Bubor Cha Cha

Posted by Kroocrew on Friday, April 16, 2010, In : Malaysian (Nyonya) 






Ingredients :
  • 100g (3 1/2 oz) sweet potato (cubed)
  • 100g (3 1/2 oz) yam (cubed)
  • 180 ml (3/4 cup) coconut milk
  • 180 ml (3/4 cup) coconut cream
  • 2 pandan leaves (tied into knots)
  • 50g (1 3/4 oz) sugar
  • 75ml 5 Tbsp water
  • 1/4 tsp salt
  • 100g (3 1/2 oz) fine sago flour
  • 75ml (5 Tbsp) boiling water
  • a few drops of different food coloring


Method :
  1. Steam sweet potato and yam for 5 minutes till cooked.
  2. Boil pandan leaves and sugar in 75ml water for 10 minutes. Allow pandan juice to cool then strain into bowl. Set aside.
  3. Boil...

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Prahok Kh'tih ប្រហុកខ្ទីស (Creamy Prahok Dip)

Posted by Kroocrew on Friday, April 16, 2010, In : Cambodia 

CC license



Prahok also written Bprahok  is Cambodian fermented fish  also called Cambodian Cheese. It has a strong flavour that may take many unfamiliars time to get used to it. Some enjoy it immediately. This dish has only a mild flavour of prahok and is a great introduction. Most people really enjoy this dip.

Ingredients:

  • 150 g fresh fish
  • 60 ml (1/4 cup) minced pork
  • 1 1/2 Tbsp prahok
  • 60 ml (1/4 cup) coconut cream
  • 120 ml (1/2 cup) coconut milk
  • 120 ml (1/2 cup) water
  • 4 cloves garlic, sliced
  • 4 shallots, sliced
  • 2 ...

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Tub-tim Krob

Posted by Kroocrew on Friday, April 9, 2010, In : Thailand 







Tub-tim literally means ruby or pommegranate. Tub-tim grob is a desert that refers to pommegranate. There are three parts to this dessert, the red coated pommegrante piece, syrup and coconut milk.

Ingredients:
  • 10 to 15 pieces of canned or fresh water chestnuts
  • 60 ml (1/4 cup) water     
  • 120 ml (1/2 cup) tapioca or potato flour     
  • 80 ml (1/3 cup) sugar     
  • 5 drops red food coloring or suitable amount of natural food colouring such as beet-root (red-beet) juice     
  • 80 ml (1/3 cup) coconut milk
 
Me...
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Ayam Penyet (Smashed Chicken)

Posted by Kroocrew on Sunday, March 21, 2010, In : Indonesia 
Ayam Penyet is quickly becoming a favoured street stall food, (equivalent to side-walk cafes of the west). It originated in Java and has penetrated the straights between Indo and Singapore. It is now quickly gaining popularity in Malaysia and I suspect that we will see it in Thailand fairly soon (or a customised version). It is a very moreish food and always enjoyed.

One question that is frequently asked is the association between European Bay-leaves and Indian Bay leaves. There really is no ...

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Butternut Squash in Fresh Green Curry

Posted by Kroocrew on Wednesday, March 17, 2010, In : Thailand 

CC license



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)

Posted by Kroocrew on Wednesday, March 17, 2010, In : Laos 

 The curry for this dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets.


CC license




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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Isso Badhuma (Dry Prawn Curry)

Posted by Kroocrew on Monday, March 15, 2010, In : Srilanka 


CC license



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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Kæng Kung Kab Sabparod (Prawn Curry with Pineapple)

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 



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Ingredients
  • 1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
  • 1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
  • 2 x 400 ml tins or an equivalent volume of  coconut milk


For the curry paste:
  • 4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
  • 1 level tablespoon lemon grass, finely chopped
  • 1 inch (2.5 cm) cube fresh galangal. Please note that ginger has a totally different flavour and if used will produce a good product but not the same taste.
  • 5 g...

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Tom Kha Salmon.

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 





Ingredients

  • 1 cube chicken bouillion
  • 500 gm (~1 lb) salmon cut into bite-size chunks
  • 1 tsp corriander seed
  • 4 cloves garlic
  • 1/2 tsp white pepper powder
  • 240 ml (1 cup) sliced fresh galangal
  • 60 ml (1/4 cup) sliced fresh lemongrass
  • 60 ml (1/4 cup) kaffir lime leaves, sliced
  • 240 ml (1 cup) fresh mushroom (more if desired)
  • 2 13 oz cans coconut milk
  • 105 ml (7 Tbsp) fish sauce

Method

  1. In a mortar and pestle pound the corriander seed, garlic and Thai pepper powder into a paste.
  2. Bring 6 cups water to a boil and add c...

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Red Coconut Curry Squid

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 


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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...

Continue reading ...
 

Mee Rebus

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 



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Ingredients:

Thick yellow noodles (oiled noodles)
Bean sprouts
Beef finely sliced
Prawns, shelled and keep the shells
Sweet potato flour (or other starch flour for thickening)
Sweet potatoes (or potatoes)
Coconut milk
Eggs
Tofu
Shallots, finely sliced
Sour lime(or lime juice)
Dark soya sauce (optional)
Green chillie, sliced (optional)
Shrimp fry (baby shrimp)



Rempah:

Garlic
Dried chillie
Onion
Turmeric
Shallots
Galangal
Belacan(shrimp paste)
Coriander powder
Bean-paste (taocheo)
Ground black pepper



Method: (Rempah)...
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Naadan Thaaravu (Roast Duck)

Posted by Kroocrew on Tuesday, February 16, 2010, In : India 

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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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Spicy Coconut Sweet Potato

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 


Ingredients:

1 Onion, chopped
3 Garlic Cloves, crushed
2 Large Chillies, finely chopped
1 teasp Ground Turmeric
1 teasp freshly grated  Ginger
Salt and Black Pepper
1 tbsp Soy Sauce
240ml/8fl.oz. Coconut Milk
360ml/12fl.oz. Water
1 tbsp Lemon Juice
450g/1lb Sweet Potato, peeled and sliced


Method:

Place all the ingredients, except the sweet potatoes, in a large saucepan, bring to a boil while stirring, then reduce the heat and simmer for 5 minutes.
Add the sweet potato, mix well and simmer for 15-20 minutes...
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Bicol Express

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 




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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

Posted by Kroocrew on Friday, February 12, 2010, In : Indonesia 

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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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Opor Ayam (Chicken in Coconut Gravy)

Posted by Kroocrew on Friday, February 12, 2010, In : Indonesia 



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Ingredients:

  • 1 kg chicken legs
  • 1 can coconut milk
  • 1 Tbsp anis seed
  • 1 onion, chopped
  • 1 tsp coriander powder
  • Piece of ginger, grated
  • Piece of lemon grass, chopped
  • 2 lemon leaves
  • 1 Tbsp sugar
  • 2 cloves garlic, mashed

Method:

  1. Put the coconut milk together with the anis seed, onion, sugar, coriander powder, lemon grass, lemon leaves, garlic and ginger root and bring to the boil.
  2. Add the chicken and simmer for 15 minutes.
  3. Take the chicken out and reduce the coconut gravy on high heat to a nice consistency.
  4. Ta...

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Curried Vegetables

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

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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)

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

CC license


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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Saigon Crepes

Posted by Kroocrew on Sunday, February 7, 2010, In : Vietnam 

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Ingredients:

  • 115 g Minced (ground) pork
  • 1 Tbsp Nuoc mam
  • 2 cloves Garlic, crushed
  • 175 g Button (white) mushrooms, finely sliced
  • 60 ml Vegetable oil
  • 1 Onion, finely sliced
  • 1-2 Green or red Thai chilies
  • 115 g Shrimps, shelled and deveined
  • 225 g Bean sprouts
  • 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper

For batter :

  • 115 g Rice flour
  • 2 tsp Ground turmeric
  • 2 tsp Curry powder
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 300 ml Canned coconut milk
  • 4 Spr...

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Tamarind Beef Curry (Samlaa Ko Phet)

Posted by Kroocrew on Friday, February 5, 2010, In : Cambodia 

Ingredients:

  • 25g compressed tamarind pulp
  • 150ml boiling water
  • 450g beef fillet
  • 2 large chillies, coarsely chopped
  • 1 tbsp fresh Coriander
  • 5cm fresh galangal, peeled and chopped or 1 tsp ground galangal
  • 1 stalk of lemongrass, chopped or 2 tsp Ground Lemon Grass
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 Garlic cloves, crushed
  • 2 Tbsp Fish Sauce
  • 1 tsp sugar
  • 250 ml coconut milk
  • 150g aubergines (eggplants) cut into 2.5cm (1 in) cubes
  • The juice and grated rind of 1 Lime

Method:

  1. Place the tamarind pulp in a small mixing...

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Amok Moan អាមុកសាច់មាន់ (Chicken Amok Curry Parcels)

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 

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Ingredients:

  • Garlic Cloves, chopped
  • 1 Red Onion, chopped
  • 5cm (2-in) Krachai (Fresh Root Ginger), chopped
  • Tbsp chopped Lemon Grass or 2 tsp Ground Lemon Grass
  • ½ tsp Ground Turmeric
  • ½ tsp an Indian Curry masala or Thai/Cambodian  red-curry paste
  • Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • ½ tsp salt
  • 1 x 400g (14 oz) container  Coconut Milk or freshly prepared
  • 350g (12 oz) Filetted chicken breasts,cut into very thin slices about 2.5cm (1-in) long
  • 4-8 Banana leaves.



Method:

  1. Prepare the kroeung by homogenising the garl...

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Saik Chrouk Ch'ranouitk (Pork Medallions with Coconut)

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 




Ingredients:

  • 16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water before threading meat.)
  • 60 ml (1/4 cup) lemongrass paste (see below)
  • 120 ml (1/2 cup) freshly grated coconut or packaged unsweetened shredded coconut
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 500 gm (~1 lb) pork tenderloin, pork loin or fresh ham, cut into 4 cm pieces (~1 ½ in) long by 3 cm (~1 1/4 in) wide and 1 cm (~1/2in) thick
  • For the Kroeung (Paste):
  • 1 stalk lemongrass, bruised and thinly sliced white...

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Indonesian Coconut Beef

Posted by Kroocrew on Sunday, January 31, 2010, In : Indonesia 


CC license



Ingredients

  • 700 gm (~1 1/2 lb) Boneless sirloin steak, -trimmed
  • 3 tb Corn oil
  • 1 lg Spanish onion, sliced
  • 1 Garlic clove, crushed
  • 1 ts Ground ginger
  • 1 ts Ground cumin
  • 1 ts Ground coriander
  • 1 ts Chili seasoning
  • 160 ml (2/3 cup) Shredded coconut
  • 2 ts Light-brown sugar
  • 1 tb Lemon juice
  • 60 ml ( 1/4 cup) Beef stock
  • Thin slivers red bell pepper
  • Chopped green chilies
  • Small onion slices


Method:

  1. Cut steak in 1 cm (~1/2") thick strips.
  2. Heat oil in a saucepan.
  3. Add Spanish onion slices and garlic and fry gently until sof...

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Indian Onion-Coconut Chutney

Posted by Kroocrew on Thursday, January 28, 2010, In : India 





Ingredients:

  • 1 cup onion
  • 3/4 cup fresh coconut
  • 1 tsp coriander seeds
  • 6-7 red chillies
  • 1 tsp jaggery or palm sugar
  • 1/2 tsp tamarind extract
  • 1″ ginger
  • Oil
  • Salt


Method:

  1. Heat oil and add coriander seeds. Fry for a minute.
  2. Add red chillies, onion and fry till onions are translucent.
  3. Add coconut and fry for few minutes.
  4. Mix with other ingredients and homogenise to a smooth paste (add a minimal amount of water to help in preparation).


(Click the image above
to view the
Indian Chutney Recipes)

Continue reading ...
 

Cha Bo – Vietnamese Beef Kebabs

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 

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Ingredients:

  • 450 gm (1 lb) minced beef
  • 1 Tbsp of lemon grass (chopped)
  • 2 tsp of red or green chili (finely chopped)
  • 1 1/2 Tbsp of fish sauce
  • 3 Tbsp of roasted peanuts (grounded)
  • 2 Tbsp of onion or shallot (finely chopped)
  • 1 1/2 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 cooked...

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South Indian Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 





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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 Garlic Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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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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Khao Suey (Burmese)

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 




Ingredients :
  • 200 gms egg noodles or spaghetti
  • 1½ teacups mixed boiled vegetables (French beans, carrots, cauliflower, green peas)
  • 2 tomatoes, chopped
  • 4 tbsp powdered roasted gram dal
  • 2 large coconuts(make coconut  milk from the flesh or use 600 ml of processed coconut milk)
  • 1 medium onion, chopped
  • 4 tbsp oil
  • salt to taste
For the paste :
  • 10 cloves garlic
  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 12 red  chillies
  • 2.5 cm (1") piece ginger
For garnishing :
  • 100 gms sev
  • 4 chopped spring onions with leaves
  • ½ teacup...

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Pyajo

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 



Ingredients :
For the wadas :
  • 2 teacups gram dal
  • 2 sliced onions
  • 10 green chillies
  • salt to taste
  • oil for deep frying
For the curry :
  • 4 large boiled potatoes
  • 2 large coconuts
  • 2 sticks cinnamon
  • 2 cloves
  • 1 tsp maida
  • 1½ tsp chilli powder
  • 2 tbsp powdered gram dal
  • 2 tbsp ghee
  • salt to taste
For the sweet chutney :
  • 1 teacup tamarind
  • 1 teacup dates
  • 1 teacup gur
  • ½ tsp chilli powder
  • salt to taste
For the garlic chutney :
  • 1 pod garlic
  • 6 tsp chilli powder
  • 1 small raw mango (optional)
  • salt to taste
For the garam masala :
  • 15 small r...

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Bubor Pulut Hitam (Black Sticky Rice Dessert)

Posted by Kroocrew on Thursday, January 14, 2010, In : Malaysian (Hawker) 



(with Mango)

Ingredients :

  • 240g ( 8 1/2 oz) black glutinous rice (washed and drained)
  • 60g (2 oz) white glutinous rice (washed and drained)
  • 1700 ml (7 cups) water
  • 2 pandan leaves (tied into knots)
  • 120 ml (1/2 cup) sugar
  • a pinch of salt
  • 1/2 tsp tapioca flour or cornflour
  • 2 tbsp water
  • 120 ml (1/2 cup) thick coconut milk
  • a pinch of salt


Method :

  1. Put black and white glutinous rice in pot with water and pandan leaves. Bring to boil.
  2. Lower heat, remove pandan leaves then simmer for 45 minutes till liquid is thic...

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Onde-onde (Sweet Glutinous Rice Balls)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 





CC license

Ingredients:

Skin
  • 350 gms (12 1/2 oz)Glutinous Rice Flour,
  • 100 gms (3 1/2 oz) Corn Flour or Tapioca Flour,
  • 30gms (1 oz) Sugar,
  • ½ teaspoon Salt,
  • 120 ml (½ cup) Pandan Juice Concentrate,
  • 1 teaspoon Oil,
  • Water, enough for the dough, to be added slowly
Coating
  • Coconut, grated, 1 coconut, add a little salt
Fillings
  • 150gms Gula Melaka (or palm sugar),
  • 50 gms Brown Sugar,
  • Mix both fillings together.

Method:
  1. Mix tapioca flour, oil, sugar and salt in 250ml (~8 oz) of water. Bring to a boil to make a gluey...

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Udang Masak Lemak Nenas (Pineapple Prawn Curry)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 


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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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Egg Hoppers

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 



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Ingredients:

  • 480 ml (2 cups) white long grain Rice
  • 180 ml (3/4 cup) THICK Coconut milk
  • 1 Tbsp Cooked white Rice
  • 1 tsp dry Yeast
  • 1/2 tsp Sugar
  • 2 Tbsp luke-warm water
  • 240-480 ml (1-2 cups) THIN Coconut milk 
  • Eggs


Method:

  1. Soak rice in water overnight (or until soft).  
  2. Add yeast and sugar into luke warm water and set aside. 
  3. Drain water from cooked rice.
  4. Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistency should be that of thick cream).
  5. Transfer into a bowl a...

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String Hopper Biriyani

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 





Ingredients:

  • 25 string hoppers
  • 60 ml (¼ cup) coconut milk
  • 1 medium-sized carrot, cut into thin strips
  • ½ leek, cut fine
  • ½ medium-sized onion, cut fine
  • 2 tbsp ghee or margarine
  • 6 garlic cloves (peeled)
  • 1cm (~1/2 in) piece of fresh ginger
  • 4 cardamom pods (bruised)
  • 1cm (~1/2 in) piece of cinnamon
  • 3 cloves
  • 5 cm (`2 in) piece of rampe (pandan leaves)
  • 1 sprig of curry leaf
  • salt to taste
  • 6 king prawns (cleaned)
  • omelette made with 2 eggs, cut into strips


Garnishing

  • 30g cashew nuts
  • 20g sultanas
  • 1 tbsp ghee
  • Heat the ghee...

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Coconut Dosa (Adsara Polo)

Posted by Kroocrew on Wednesday, January 6, 2010, In : Bangladesh 







Ingredients:


Rice – 240 ml (1 cup)
Fresh coconut meat chopped –  ~180 ml (3/4 cup)
{or desiccated coconut - 1/2 cup+1 tsp sugar}
Salt


Method:

Soak the raw rice for 2-3 hours or longer
Homogenise it with the coconut to a smooth batter.
Add salt to taste and water or coconut milk if required.

Place a dosa pan on the heat or a large griddle pan and make dosas on the oiled pan.
Cook dosas on both sides and serve hot with churna or cardamon syrup.

For the churna: Mix melted jaggery and desiccated coconu...
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Ishtoo (Potato Stew)

Posted by Kroocrew on Wednesday, January 6, 2010, In : Bangladesh 







Ingredients:
  • Potato – 3, boiled and mashed
  • Tomato – 1, chopped into small cubes
  • Ginger – 2.5 cm (1 in) piece, grated
  • Green chillies – 2, chopped lengthwise
  • Coconut cream – 360 ml (1 ½ cups)  coconut milk
  • Coconut milk - 180 ml (3/4 cup)
For the seasoning
  • Coconut oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Onion – 1,finely chopped
Method:
  1. In a pan, add the mashed potatoes, tomato, ginger and green chillies.
  2. Add the thin coconut milk and cook till the tomatoes are cooked.
  3. Add s...

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Preparing Coconut Milk from whole Coconuts.

Posted by Kroocrew on Tuesday, December 29, 2009, In : Thailand 
Coconut milk is the extracted liquids from the meat of the nut. It's not the juice that you pour out of the nut or drink lazily on the shores of tropical islands.

A mature coconut is selected judging from the colour of the outer husk. You select a nut with the outer husk turning from green to brown so it's a mature nut. This will render a high oil content which when suspended in water is a major component of the coconut milk.

The husk is removed by rough paring with a machete. The nut is crack...
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Mutton Burgers

Posted by Kroocrew on Monday, December 28, 2009, In : India 




CC license

Ingredients:   

• 1/2 kg (~1 lb) Minced meat
• 200 gm (7 oz) Red pepper
• 2 Tbsp Soya sauce
• 2 tsp Garlic, chopped
• 3 Tbsp Fresh bread crumbs
• 100 gm ( 3 1/2 oz) Cashewnuts, roasted
• 2 1/2 tbsp Peanut butter
• 2 Green chilli, seeded and chopped
• 3 Tbsp Coriander leaves, chopped
• Oil for frying

For Sauce:

• 250 ml Chicken stock
• 1 tbsp Lemon juice
• 60 ml Coconut cream
• 4 tbsp Sweet chilli sauce
• 3 tbsp Peanut butter
• 2 tbsp Coriander leaves, chopped  ...
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Muu Kung Khao Maprao หมูกุ้งข้าวกระเพรา- Kanom Buang Yuan ขนมเบื้องยวน. (Pork-Shrimp Coconut-Rice Crepes)

Posted by Kroocrew on Saturday, December 26, 2009, In : Thailand 



Ingredients:

  • 2 cups rice flour
  • 1/2 cup coconut milk
  • 2 eggs (duck eggs preferred)
  • 2 teaspoons ground turmeric
  • 1 lemongrass stalk, very finely minced and pounded
  • 5 scallions, very finely chopped
  • Salt and freshly ground pepper (long pepper, black or white or combination)
  • 1 cup Nam Pla (fish sauce)
  • 1/3 cup sugar (date palm sugar)
  • ¼ cup distilled rice vinegar
  • 1/4 cup fresh lime juice
  • 4-6 Thai Dragon chiles, thinly sliced
  • 2 shallots, minced
  • 5 garlic cloves, very finely chopped
  • ¼ cup grated fresh ginge...

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Sayur Lodeh (Indonesian vegetables in coconut curry)

Posted by Kroocrew on Tuesday, December 15, 2009, In : Indonesia 




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A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia.


 Ingredients:

Oil 3 tablespoons
Garlic, minced 2 to 3 cloves
Galangal or fresh ginger, minced 2 teaspoons
Chile pepper, sliced into rounds 1 to 3
Lemongrass, white part of stalk only, minced 1 piece
Coriander, ground 1 teaspoon
Turmeric 1/2 teaspoon
Coconut milk 2 cups
Potato, peeled and diced 1
Carrot, peeled and sliced into rounds 1
Green beans, trimmed 1 cup
Onion, th...
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Khanom Buang ขนมเบื้อง

Posted by Kroocrew on Sunday, December 6, 2009, In : Thailand 


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Kraja

Required Tool: Kra-ja (flat spreader). Recommend using two while preparing this recipe. One for the batter and one for the cream. Despite the popularly held belief, the filling in the khanom buang is not coconut cream, its a meringue filling. The recipe dates back to the Ayutthaya period King Narai's rule mid 17th century. Lady Witchayen  a Japanese lady married to a foreign diplomat, introduced eggs into the cuisine of the Court.



Ingredients:
Pancake batter

  • 160 ml (2/3 cup) mungbean fl...

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Lontong Recipe (Rice Cake with Coconut based Stew)

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 

This recipe name is likely to cause confusion. Longton can be defined as the Coconut Stew ingredient of this recipe and the longton as the rice cake. I am using the commonly used combination name with both the rice cake and the stew.





Ingredients :
  • 400g grated coconut
  • 200ml warm water
  • 30g dried chilies (ground finely)
  • 40g dried shrimp (ground finely)
  • 10g turmeric (ground finely)
  • 2 candlenuts (buah keras - ground finely)
  • 200g yam beans (bang kuang - cut into strips)
  • 50g long beans (cut into 5cm lengths)...

Continue reading ...
 

Kyauk Geor (coconut agar jelly)

Posted by Kroocrew on Friday, November 6, 2009, In : Myanmar 




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Ingredients:

15g agar agar strands
350ml fresh coconut milk
350ml water
130g caster sugar
¼ teaspoon salt


Method:

First soak the agar agar in a bowl of water for 10 minutes until softened. Drain and cut the strands in half and place into a saucepan with  the coconut milk and water and bring to the boil.
Simmer over moderately high heat, stirring frequently and keeping a close eye so it does not bubble over. Cook until all the agar agar strands have completely dissolved, about 15-20 minutes. Turn ...
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Egg Sambal (Hard Boiled Eggs In a Thick Spicy Gravy)

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Nyonya) 




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Ingredients:

4  hard boiled eggs, shelled
3 - 4 fresh red chilies, slit lengthwise
3 - 4 fresh green chilies, slit lengthwise
6 small red onions, sliced
4 cloves garlic, crushed
2 thin slices ginger
3 chilies, pounded fine
1/2 cup thick coconut milk from 1/2 grated coconut
6 tbsp oil   
salt and sugar to taste

Method:

1.    Heat oil in a pan and fry the galangal, garlic and sliced onions until fragrant.
2.    Add both the cut and pounded chilies and stir fry for 5 minutes.
3.    Pour in coconut milk an...
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Pais Udang (Spicy Prawns in Banana Leaves)

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Nyonya) 




Ingredients:

450 g (1 lb) large prawns, shelled and deveined
1 tsp turmeric powder
1 tbsp lime juice
160 ml (2/3 cup) thick coconut milk, (extracted from 1/2 grated coconut)
10 shallots
4 cloves garlic
4 candlenuts ( you can use macadamia nuts)
1 slice galangal
4 red chilies
5 cm (2 in)
piece palm sugar (gula Melaka)
2 cm (3/4 in) piece shrimp paste
a few pieces banana leaves, 8 cm x 5 cm - steamed until limp


Method :
1.    Season the prawns in turmeric mixture and set aside for 15 minutes.
2.    Mix the li...
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Nasi Kuning

Posted by Kroocrew on Friday, October 30, 2009, In : Malaysian (Nyonya) 




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Ingredients:

300 gm rice
1 ½ cup coconut milk
1 cup mushroom stock
1 salam leaf
1 tsp Turmeric
Lemon grass (bruised)
Galangal (sliced).

Method:
Place all the ingredients in a cooking pot and bring the contents to the boil. Simmer moderately vigorously for 10 minutes.
Remove the galangal, lemon grass and salam leaf.
Shape the rice into a tall cone.
Serve with cucumber and tomato, ayam panggang and sambal oelek trassie.


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Singapore Chicken Laksa

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 


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Ingredients :

  • 1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
  • 3 tsp brown sugar
  • 600 ml (2 1/2 cup) water
  • 500 gm ( 1 lb) sliced boneless chicken, (see Note)
  • 360 ml (1 1/2 cup) coconut cream
  • 250 gm (8 oz) rice noodles prepared according to directions
Garnishes and condiments:
  • Blanched snowpeas
  •  bean sprouts
  •  deep-fried beancurd
  •  fish balls
  •  fresh mint
  •  coriander
  •  sliced cucumber
  •  lime
Method :

  1. Place Laksa Paste and brown sugar into a medium saucepan. Add water and chic...

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Satay Ayam (Chicken satay)

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 




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(Indonesian chicken skewers with peanut sauce)
Satay is a great Indonesian street food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle.

Ingredients:

Chicken thighs, boneless, skinless, cut into long strips  1 pound
Galangal or ginger, minced  2 teaspoons
Brown sugar  2 teaspoons
Soy sauce  1 tablespoon
Coco...
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Curry Laksa Seafood Soup

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 

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Ingredients:     

  • 1 tablespoon of dried shrimps   
  • 1 stalk of finely chopped and crushed lemon grass    
  • 2 quartered ripe tomatoes   
  • 2 tablespoons of fish sauce   
  • 5 quartered fried bean curd   
  • 4 laksa curry leaves    
  • 720 ml (3 cups) of seafood - prawns, fish, shellfish etc   
  • 500 ml (2 cups) of chicken stock   
  • 1 teaspoon of salt   
  • 1 can of coconut milk   
  • thick rice noodle   
Rempah* (flavour base)   
  • 2 thinly sliced Shallots   
  • 2 tablespoons Candle nuts   
  • 2 teaspoons Garlic   
  • 1 tea...

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Singaporean Lamb Curry

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 


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Ingredients:     

1 kg (2 lb)of lean lamb cubes   
300g (10 oz)carrots, cubed   
300g (10 oz)onions, quartered   
Chopped Coriander for garnish   
some curry leaves   
45 ml (3 tablespoons) curry powder   
30 ml (2 tablespoon) coriander powder   
200ml (1 cup) coconut milk   
400ml (1 3/4 cup) hot water   
1 hot chilli chopped   
Dash of oil   
Pinch of salt

   
Directions:

In a hot saucepan add a dash of oil and once boiling add the coriander powder and fry until golden
Add the onions lamb pi...
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Fish Mousse Steamed in Banana Leaves

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 


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Ingredients :

FOR THE SPICE MIXTURE

1 tsp Turmeric powder
10 Dried Thai chilies, seeded
4 Fresh Thai chilies, seeded
1 piece galangal, (thumb-size)
5 Candlenuts
1 tbl Shrimp paste
1 tbl Lime juice

FOR THE FISH

125 gm (1/4 lb) Sea bass fillets
2 Onions, grated
2 large Eggs
120 ml (1/2 cup) Coconut milk
1 tbl Sugar
2 tsp Salt
4 Lime leaves, thinly sliced
20 pieces banana leaf, 13 x 18 cms (5-by-7-inch)

Method
1. For the spice mixture, combine the ingredients in a food processor and process until smooth or pou...
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Adobong Hipon Sa Gata (Shrimp Adobo in Coconut Milk)

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 





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Ingredients:

120 ml (1/2 cup) white vinegar    
60 ml (1/4 cup) water    
1/8 teaspoon freshly ground pepper
1 tablespoon finely minced garlic    
fish sauce or salt to taste    
500 gm(approx 1 lb) large fresh shrimps, unshelled
700 ml (24 fl oz) coconut milk        


Method:

In a medium-size pot, prepare the marinade (vinegar, water, pepper, garlic and fish sauce or salt). 
Add shrimps and let stand for 1 hour. 
Cook in the same pot with the lid off, turning the shrimps often, until the pot is almost...

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Coconut Chutney

Posted by Kroocrew on Thursday, October 8, 2009, In : India 

    

   

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Ingredients :



1 cup Coconut (grated)  
2 Red Chillies(dry)
1 or 2 Fresh chillies    
1 tsp mustard seeds
2 tsp urad dal                    
1 small piece tamarind (dry)                
1 tsp sugar                       
pinch hing                       
1 tbsp oil                         
pinch salt                        (salt can be added when served)


Method :

Grate or blitz the Coconut meat in a food processor such that the meat is coarsely ground and definitely not a paste. . A relatively ...

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Cashew Curry (Sri Lanka)

Posted by Kroocrew on Wednesday, September 16, 2009, In : Srilanka 




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Ingredients:
  • 250 g (8 oz) raw Cashews
  • 3 Cups water
  • 1 medium Onion, sliced
  • 2 fresh green Chilies, sliced
  • 2 cloves Garlic, crushed
  • 8 Curry leaves
  • 3 tbs Vegetable oil
  • 1/4 tsp ground turmeric
  • 1 tbs masala (see recipe below )
  • 1 Cup thick Coconut milk or fresh milk
Method:
  1. To the rinsed and drained cashews add salt, turmeric, masala and mix well to coat the nuts
  2. Stir fry onions, green chilies, crushed garlic,  until onions are soft and golden brown.
  3. Add the cashews and stir until well mixed.
  4. Add  water, close wi...

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

Posted by Kroocrew on Monday, September 14, 2009, In : Malaysian (Nyonya) 




 
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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Beef Rendang

Posted by Kroocrew on Tuesday, August 25, 2009, In : Malaysian (Malay) 






Ingredients:


  • 1 ½ lbs of a stewing style steak is ideal for this recipe.
  • 4 cups of rich coconut milk
  • 1 cup fresh coconut meat.
  • 2 stalks of lemon grass. ( Sl. crushed then the lighter coloured section cut into sections to fit and move in a pan.)
  • 3 turmeric leaves. (Subst: kaffir lime leaves)
  • 3 tbsp veg oil.
  • 2 tsp sugar.
  • Salt & pepper
  • 4-5 tbsp Sambal Oelek chillie paste
  • Approx a 1 ½ inch piece of fresh ginger peeled and sliced.
  • 1 inch piece of galangal Peeled and sliced.
  • 1 ½ inch piece of turmeric root...

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Amok Kroeung Sa-mot អាមុកគ្រឿងសមុទ្រ (Cambodian coconut curry with seafood)

Posted by Kroocrew on Friday, August 21, 2009, In : Cambodia 

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“amok probably my favorite khmer dish. Similar to the lao moke but i think the texture and the seafood elements for my palate work wonderfully.  This is a to-die-for-dish!”


Amok is a Cambodian curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish or other foods for example chicken, and steamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok cho...
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Khao Soi (Northern Thai Noodles in a rich curry soup)

Posted by Kroocrew on Friday, August 21, 2009, In : Thailand 




Khao Soi is a curry noodle dish from the northern part of Thailand. It is made with chicken, served over Chinese bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillies and a squeeze of lime juice. It has a very definite muslim cuisine air about it. How? There are currently two thought lines on this. The refugee Panthays who escaped the Qing attack while trying to usurp them and secondly there were a group of Malay Muslims ...

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Curried Diced Liver

Posted by Kroocrew on Thursday, August 20, 2009, In : Srilanka 



Ingredients : Serves 4 
 



500 g Calves' liver, sliced 
Black peppercorns 10 
Salt 1 tsp 
Ghee or oil 1 tbspn 
Medium onion, finely chopped 1 
Garlic, finely chopped 3 cloves 
Finely chopped fresh ginger 1 tspn 
Lemon grass or 2 strips lemon rind 1 stalk 
Ground cloves 1/4 teaspoon 
Ground black pepper 1/2 teaspoon 
Ground cinnamon 1/2 teaspoon 
Curry leaves 8 
Vinegar 3 tbspn 
Coconut milk 2 cups 
Chopped fresh dill or 1/2 teaspoon dried dill weed: 2 tbspn 
 
Method : 
Wash liver, put into small s...

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Thai Pumpkin Curry

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





Ingredients
  • 1 Tbsp.  Thai red curry paste (Commercial or made. recipe on site)
  • 1 14 ounce can coconut milk
  • 1 small pumpkin or other squash; peeled and cut into 2cm (3/4 in) cubes
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce ( You can certainly use a vegetarian Fish sauce  commercially available plus recipe on this site)
  • ¼ cup basil leaves
  • 1 teaspoon lime juice
  • Cilantro leaves to garnish (optional)
 
Method:
  1. In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, ab...

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Sangkhaiya Phuk Tong ( Thai coconut custard in pumpkin)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 

>

Spectacular Thai coconut cream pumpkin custard. Thai pumpkin custard is eaten at room temperature. It looks great and it can be prepared well in advance. It's name in Thai  “Sangkhayaa phuk thong”. It's available locally as either wedges or as a whole pumpkin. 

 



Ingredients:
  • 1 Pumpkin (about 400 grms or ~1 lb)
  • 8 Eggs
  • 1 Cup Coconut Cream
  • 1 1/2 Cups Palm Sugar
  • Pandanus Leaves (for stirring the mixture)
Method
  1. Thoroughly clean the Pumpkin
  2. Using a sharp knive cut off a slice at the stem end to make a...

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Green Chicken Curry (Gaeng Keow Wan Gai)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





Ingredients :

  • 180 gm (6 oz) chicken in smallish bite sized pieces
  • 120 ml (1/2 cup) coconut milk
  • 120 gm (4 oz) Thai eggplant (small round eggplants)
  • 5 x fresh kaffir lime leaves - (to 6)de-ribbed
  • 1 Tbsp fresh sacred basil leaves
  • 2 Tbsp fish sauce
  • 1 Tbspl palm sugar
  • green curry paste as has just been roasted

 Method :

  1. Cut up the chicken. The diced chicken can be initially stir fried in the so called dry curry paste.
  2. (A vegetarian variation is to use straw mushrooms usually sliced longways in quar...

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Khanom Krog ขนมครก

Posted by Kroocrew on Thursday, August 20, 2009, In : Laos 




Ingredients:
  • 500 gm (~1 lb) of rice flour
  • 240 ml (1 cup) of ground fresh onion stems(OR corn, green onions, or pumpkin pieces)
  • 120 ml (1/2 cup) of fresh coconut flaked
  • 60 ml (1/4 cup) of sticky rice flour
  • 600 ml (2 1/2 cups) of water
  • 60 ml (1/4 cup) of white sugar
  • 2 teaspoons of clear
  • A few dashes of vegetable oil


Directions:
  1. Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. A...

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Otak Otak (fish mousse wrapped in banana leaf)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 
Otak-otak has its origin in the Thai Ho Mok, Khmer Amok, the Lao Mok and the Indonesian Pepes. Like them, it is sometimes steamed and sometimes grilled over charcoal. The effect of the grilled parcels done in a BBQ is stunning. It's a piece of remarkable interest for your guests and the surprise is always enjoyed.

After cooking, the packet or parcel is opened and the contents eaten hot. They may be stored for up to two days in the refrigerator. For a more simple approach which makes a good lu...
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Gulai Ayam (Chicken Curry)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 



A very popular chicken curry or 'gulai ayam' in Malay. Much like the curry chicken dish of from Indonesia and Malaysia, this dish illustrates the fastidious elaboration of spices employed in Nyonya cooking. However, the difference in this Nyonya-stlye curry chicken is that it is prepared a few hours ahead and left to mature. Herein lies the secret! 



Ingredients :
  • 1kgChicken pieces
  • 500ml, Thin coconut milk
  • 250ml, Thick coconut milk
  • 5 tbsp, Cooking oil
  • Salt and sugar to taste
 
Spice Paste
   
  • 1 piece 2...

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Kurry Kapitan (Captain's Curry)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 

A thick spicy chicken curry dish, broadly influenced in its spicing, Curry Kapitan conjures up some of the cosmopolitan atmosphere of old Malacca and recalls the traditional role of the 'Kapitan China' as the functionary who stood between the Malay Rulers and the Chinese communities.  The other aspect of this recipe is the fastidious selection and use of so many spices. One inquiry I saw asked if there was a published recipe with 27 spices!. It shows how committed the Nyonya ladies were to pr...
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Thai Red Curry Roasted Duck (Kaeng Ped Yang).

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 



This variation is a little richer than most both in consistency and colour but cut with the addition of light and flavoursome fruit. It's a fantastically rich curry with a light contrast.




Ingredients

  • 1 roast duck. (Ducks sold at chinese vendor pods are ideal for this purpose. Grab one on the way home!)
  • 2 Shallots finely diced , plus 2 shallots sliced.
  • Fresh bunch coriander; (reserve a little to garnish)
  • Garlic corm; peeled smashed and easy chopped
  • Cooking oil. 1 Tbsp (15 ml)
  • Red Curry...

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Sinhalese Crab Curry (Kakuluwo Curry)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Srilanka 




Ingredients:  
 
2 Large crabs  
3 Medium onions, finely chopped  
6 cloves Garlic, finely chopped  
2 tspn (10 ml)Finely grated fresh ginger  
1/2 tspn (2.5 ml) Fenugreek seeds  
10 Curry leaves  
8 cm (3 in) Stick cinnamon  
1-2 tspn (5-10 ml) Chili powder  
1 tspn (5 ml) Ground turmeric  
3 tspn (15 ml) Salt  
4 cups (950 ml) Thin coconut milk  
2 tbspn (30 ml) Desiccated coconut  
1 tbspn (15 ml) Ground rice  
2 cups (480 ml) Thick coconut milk  
3 tbspn (45 ml) Lemon juice  
 
Method :  
 
Remove the la...

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Stir Fried Chayote with Shrimp. (Choko with shrimp)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Indonesia 

 




Ingredients: 
  • 2 tbsp (30 ml) oil to stir fry 
  • 200 gr (7 ozs) medium sized shrimps 
  • 3 pcs chayote peeled, and cut into matchstick  shape 
  • 100 ml (3.5 fl ozs) thick coconut milk 
  • salt to taste 
 
Spices & Flavourants: 
  • 6 shallots 
  • 2 cloves garlic 
  • 2 red chili, 
  • 6 pcs of ebi (dried small sized shrimps) 
  • 1 tomato fruit 
 
Method: 
  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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Thai Wing Bean Salad (yum tua pu)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Winged beans have a natural flavour something like baby peas and fresh asparagus tips. Delightfully crunchy and delicious. This recipe is generally served on the spicy side but could easily be toned down for a less bitey palate preference.  


The license for the use of this image has been kindly allowed by its' owner Julian Wright of
Mutmee Guest House Nong Khai Thailand.



Ingredients:

  • 250 grams wing bean, sliced  
  • 100 grams minced pork  
  • 5 medium-sized prawns, cleaned, peeled and deveined  
  • 2 table...

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Satay Lilit ( Minced Seafood Satay )

Posted by Kroocrew on Monday, August 17, 2009, In : Indonesia 


 
  

Attrib: Boo licious Flickr.
This is the non-meat satay that meat eaters I'm sure will enjoy. It doesn't use the peanut dipping sauce associated with the meat satays, but allows the flavours of the seafood to come through perfectly.  
 
 
Ingredients:  
 

  • 250 grams (1/2 pound) shrimp  
  • 250 grams (1/2 pound) mackerel, sea bass or any firm white flesh fillet  
  • 50 grams (2 ozs) desiccated coconut  
  • 6 pieces kaffir lime leaves (finely sliced)  
  • 2 tbsp US (30 ml) palm sugar. Palm sugar often comes in cry...

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