Showing Tag: "egg" (Show all posts)

Zaub Pob Qhwv (Hmong Cabbage Rolls)

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

Hmong Cabbage Rolls are a signature Hmong Dish. They're referred to frequently in Hmong referenced recipe sites and the use of the cabbage makes a lot of sense as the cabbage is just grown so extensively by the Hmong in Laos and Vietnam.
In Thailand some thirty to forty years ago Thailand actively replaced opium crops with vegetable crops and endeavoured to create markets for these growers. The Hmong in Thailand were some of the "hilltribe" peoples this was aimed for. Cabbage was one of the ...
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Egg Flower Soup 蛋花汤

Posted by Kroocrew on Wednesday, March 30, 2011, In : China 

This delicious and popular soup is also commonly known as Egg Drop Soup. It is an authentic Chinese dish with a very long popularity in Western restaurants and "Chinese take-aways".

  • 3 eggs (scrambled)
  • 500 ml (~2 cups) chicken broth
  • 500 ml (~2 cups) water
  • 500 gm (~1 lb.) clams (cleaned)
  • 1/2 teaspoon dark sesame oil ( Dark sesame oil has the distinctive sesame flavour while the light oil, little)
  • 1 teaspoon Chinese cooking wine (Shao Hsing)
  • ½ Tbsp Ginger julienned
  • ½  Tbsp chopped garli...

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Chinese Red Dipping Sauce 中國紅沾醬

Posted by Kroocrew on Monday, March 28, 2011, In : China 

Used for barbecued meats such as Cha Siu Pork. The origin of this sauce has been lost in time. It has probably evolved by Chinese whispers and is a staple in some restaurants in the west. It is an excellent meat dipping sauce.

  • Ketchup, 150 ml (5.2 oz)
  • Vinegar, 190 ml (6.4 oz)
  • Beaten egg, ¼ tsp.
  • Mustard powder, 23 to 45 gm ( 0.8 - 1.6 oz){Coleman's mustard powder works well with Chinese foods}
  • Sugar, amount determined by tasting but a lot!
This will make something like 350 ml (~1 ½ cu...
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Sha Cha Jiang 沙茶醬 (Chinese Royal BBQ Sauce)

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

All Rights Reserved © Used with kind permission of V. Ng

Sha Cha Jiang and Satay are one and the same thing. "Satay" is the Southern Min (Xiamen, Chaozhou and Taiwan dialect all belong to the Southern Min group of Chinese dialects) pronunciation of Mandarin "Sha Cha", Jiang just means sauce. Cha means tea in Mandarin; the English word TEA is in fact an anglicisation of the Southern Min word
TE. This sauce is not related to the familiar peanut spicy satay sauces of SE Asia.

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Black Banana Bread

Posted by Kroocrew on Monday, December 27, 2010, In : Thailand 

Some batches of this bread are as dark and as sticky and sweet as molasses. It's a great banana bread to make.

  • 6 Thai black bananas (or 3 large blck bananas)
  • 1 cup sugar
  • 3 tsp. baking soda
  • dash salt
  • 2 eggs
  • ¼ cup cooking oil
  • 1½ cup flour
  • ½ cup buttermilk (if you don't have access to butter-milk then mix some yoghurt with water to a light creamy consistency)

  1. Line two loaf pans with tin foil and heat oven to 135ºC (275F).
  2. In a large mixing bowl mash the bananas with the sugar and ...

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Lao Salad Dressing (Nam Chim Lao Pak)

Posted by Vincent Fischer-Zernin on Monday, December 27, 2010, In : Laos 

  • Egg, hard boiled
  • Pork & garlic - minced
  • Fermented fish (pa daek)
  • Lime juice
  • Fish sauce & sugar
  • Fresh herbs

Optional : "olive oil & vinegar is my addition to this otherwise ingenuous Lao dressing"  VFZ.

  1. Keep egg-whites for decoration. Mix egg yolks with fish sauce and sugar and work into a firm mass.
  2. ‘Fry & Simmer’ the minced pork with fermented fish.
  3. When nearly done, add egg mix and fry a little longer.
  4. Remove from pan, let cool down or refrigerate overnight. I like salad dressi...

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Oyako-don 親子丼

Posted by Kroocrew on Tuesday, December 14, 2010, In : Japan 

  • Mentsuyu or Tsuyu (4 tbsp)
  • Chicken (100g or more?)
  • Sliced onion (1~2 or more)
  • Sugar (1-1/2 tbsp)
  • Water (4tbsp)
  • Egg (3 – 4)
  • Mitsuba sprigs for garnish (Honeywort or Japanese Wild parseley)
  1. In a saucepan over medium heat mix the water, sugar, mentsuyu and sliced onion.
  2. Add the chicken pieces and cook for about 5 minutes.
  3. Lightly beat the 3 eggs
  4. In a skillet or wok over high heat, transfer the chicken mix and then the three beaten eggs.
  5. Shake the pan continuously over a high he...

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Oyster Pancakes

Posted by Kroocrew on Tuesday, December 14, 2010, In : China 

  •  360 ml (1½ cups) oysters
  •  3 scallions including the green leaves
  •  4 eggs
  •  ½ teaspoon salt
  •  pepper
  •  4 Tablespoons flour
  •  ½ teaspoon baking powder
  •  60 ml (¼ cup) oyster liquid.
  •  6 Tablespoons vinegar
  •  1 or 2 teaspoons hot sauce
  1. Shuck oysters reserving their liquid, and chop coarsely. Cut scallion stalks in 1 cm (½ in) sections.
  2. Beat eggs. Then stir in salt, pepper, oysters and scallions.
  3. Sift flour, together with baking powder. Blend to a paste with oyster liquid; then stir into e...

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Spicy Eggplant Salad (Yam Makeua Yao)

Posted by Kroocrew on Monday, December 13, 2010, In : Laos 

This Lao dish has been popularised by Thai cooks. It is a most commonly eaten dish in Isaan and follows a similar Vietnamese recipe.

  • charcoal and some wood chips or twigs
  • 4 Asian eggplants
  • 4 jalapeno or banana chillies
  • 10-15 Thai chillies (bird's eye chillies), finely chopped
  • Juice of 2 limes, (to taste)
  • 2-3 Tbs. fish sauce, (to taste)
  • 2-3 tsp. sugar, (to taste)
  • 2 shallots, thinly sliced
  • 1/4 lb. small fresh shrimp, shelled
  • 1 hard-boiled egg, cut into small wedges (6-8 pieces)
  • A small han...

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Barbecued Sticky-rice Egg Cakes

Posted by Kroocrew on Tuesday, December 7, 2010, In : Laos 

In Chiangmai on Sunday evenings, there is a conversion of Thapae Gate Road into a walking mall. This mall is food stalls only and the few temples in the area allow vendors to setup their barbecues etc in their grounds. The food is stunning and in most cases very different to many street vendor food stalls. Many of the foods are the local foods of many of the upcountry provinces and a few are very Lao in style

Among the many I have enjoyed, a very simple food that is memorable is a sticky rice...
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Pork Mince Omelette ไข่เจียวหมูสับ (Kai Jieow Mu Sup)

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

  • 3 Large Eggs
  • 75 gms ( 2½ oz) Pork Mince
  • 2 Tablespoons Light Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Sugar
  • 10 gms (1/3 oz) Coriander Leaves
  • 10 gms (1/3 oz) Spring Onion (say 1 green onion)
  • 2 Big Red Chillies
  • 100 ml (½ cup) Oil
  • 1/2 Teaspoon White Pepper

  1. Chop the coriander, spring onion and chillies.
  2. Whip the eggs in a mixing bowl.
  3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
  4. Put oil into frying pan and preheat th...

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Fried Eggs in Sweet & Sour Sauce ไข่ลูกเขย (Kai-dao luuk koey )

Posted by Kroocrew on Sunday, December 5, 2010, In : Thailand 

It was great to hear the cautious reprieve on eggs being taken off the high risk hit list by medical scientists. Great to think that you could once again enjoy Eggs Benedict with only half the misgivings or eat twice as many to return to the guilt status quo. Unfortunately it doesn't look as if dairy produce will ever be proved innocent.

A great alternative is a tangy-sweet fried egg. Tamarind and the rich caramel addition of Palm sugar go exceptionally well together. A great breakfast treat w...
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Ensaymada (Sweet Bread)

Posted by Kroocrew on Thursday, December 2, 2010, In : Phillipines 
Here are two (2) recipes for this food.
First recipe.

  • 80 ml (1/3 cup) refined sugar
  • 1 teaspoon salt
  • 1/4 teaspoon instant yeast
  • 120 ml (1/2 cup) all-purpose flour
  • 2 tablespoons water
  • 80 ml (1/3 cup) butter

  • 1 egg
  • 1 tablespoon refined sugar
  • 2 tablespoons water
  • 360 ml (1 1/2 cups) all-purpose flour
  • 3 egg yolks
  • 1 teaspoon instant yeast

  • grated cheese
  • melted butter
  • sugar

  1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smoot...

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Keng Kalampi Jak (Cabbage Soup with Minced Pork)

Posted by Kroocrew on Sunday, November 28, 2010, In : Laos 

Phia Sing

This is a recipe used   for the Lao Royal household as cooked by Phia Sing


  • 1 ½ lb lean pork bones
  • 6 bulbs spring onions
  • 2 bunches of cilantro
  • ½ lb lean minced pork
  • ¾ sliced medium cabbage, or 4 cups
  • 10 finely sliced shallots or small onions
  • 1 large egg
  • 1 tsp ground black pepper
  • ½ bunch finely chopped cilantro for garnishing
  • Salt to taste


  1. Cut off any fat from the pork bones. Boil the bones in water and 2 Tbsp of salt on medium heat. When it starts to boil, a layer of impur...

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Bearnaise Sauce. 3 different preparations

Posted by Kroocrew on Saturday, November 27, 2010,

Bearnaise Sauce
  • 1/4 cup chopped fresh tarragon leaves
  • 2 shallots, minced
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick butter, melted
  • Salt and pepper
  1. Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
  2. Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in...

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Acar Telur Puyuh (Pickled Quail Eggs)

Posted by Kroocrew on Saturday, November 27, 2010, In : Indonesia 

  • 250 g (~1/2 lb) quail eggs, boiled and peeled
  • 75 g (2 1/2 oz) carrots, cut the length about 2 cm
  • 100 g (3 1/3 oz) cucumber Krai, cut the length about 2 cm
  • 120 ml (1/2 cup) red beet juice
  • 240 ml (1 cup) water
  • vinegar to taste
  • 1 / 2 tsp sugar
  • 1 teaspoon salt
  • 4 tablespoons cooking shortening, for sauteing
  • 4 cloves shallot, sliced finely
  • 3 cloves garlic, finely sliced
  • 1 1 / 2 cm (~1/2 in) ginger, crushed
  • 1 1 / 2 cm (~1/2 cm) turmeric
  • 3 eggs hazelnut
  • chillie sauce/sambal oelek/crushed fr...

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Egg curry

Posted by Kroocrew on Thursday, November 25, 2010, In : India 

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

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

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Kuih Bahulu

Posted by Kroocrew on Tuesday, November 16, 2010, In : Malaysian (Malay) 

Traditional baking of bahulu

  • 3 eggs
  • 1 cup sugar
  • 1 1/4 cup flour (sifted)
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoons cooking oil/butter (optional)

  1. Beat the eggs with an electric hand-mixer until frothy and then add sugar.
  2. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
  3. Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter.
  4. Continue to beat the batter with the hand-mixer un...

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Sambal Goreng Telor

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

An Indonesian side-dish.

  • 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
  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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Nasi Goreng Croquettes

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

  • 600 gm (24 oz) Nasi Goreng (previously prepared)
  • 40 gm (1 1/3oz) Butter, Ghee or Margarine.
  • 50 gm (1 2/3 oz) Flour
  • 300 ml Stock (any convenient or preferred stock)
  • Pepper & Salt
  • 1 teaspoon Sambal Oelek
  • 2 tablespoons Kecap Manis(Commercially available thick sweetened soy sauce)
  • 2 Eggs (Beaten)
  • 50 gm (1 2/3 oz) Flour
  • 100 gm (3 1/3 oz) Breadcrumbs

  1. Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture ...

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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.

  • 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
  1. Stir all ingredients and strain. ...

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Salted Eggs (Itlog na Maalat)

Posted by Kroocrew on Thursday, October 21, 2010, In : Phillipines 
Salted eggs are made and sold all throughout Asia. often they are dyed red and other places pack them in a thin casing of black mud to prolong their use. They are all good and thoroughly recommended as an alternative to fresh eggs for salads particularly. (These are nothing like the 100 year old Chinese eggs)

  • 10-15 eggs (white shell eggs are preferred)
  • 1kg salt
  • water
  1. Wash chicken eggs while rubbing with coarse sponge on eggshells, using white shelled eggs as their shells are t...

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Telur Dadar Cencalok (Shrimp/Krill Omelette)

Posted by Kroocrew on Thursday, October 21, 2010, In : Malaysian (Malay) 

  • 6 eggs
  • 2 level Tbsp cencalok (Cencalok is a commercial product of fermented krill and shrimp)
  • 1 large onion, finely diced
  • 1 large red chillie, thinly sliced
  • 1 green chillie,  thinly sliced
  • 1 stalk spring onion (scallion), sliced
  • 3 Tbsp vegetable oil
  1. Break the eggs and pour into a bowl, beat eggs until blended, then add cencalok, stirring until well blended.
  2. Add the onion, scallion, red and green chillies into a bowl of eggs and cencalok , stir again to mix the ingredients evenly.
  3. He...

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Lu Dan 滷蛋 (Braised Eggs)

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 


  • 3/4 cup soy sauce
  • 3 tbps sugar
  • 2 star anise
  • Potfull of water
  • 1/2 tsp of salt
  • 18 eggs
  1. Hard boil as many eggs as you need by standard method
  2. When the eggs are cooked,  remove them cool them in cold water and gently peel the shells of the eggs
  3. Half fill a pot with water. Place the now peeled eggs into the pot and add the star anise as well as the soy sauce.
  4. When the mixture begins to boil, add the sugar and turn it on low heat.
  5. Let it braise until the egg turns brown  (it’ll take abou...

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Boat Sandwich

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 

  • 350g (12½ oz) of bread flour (or cake flour
  • 60g (2 oz) of plain flour (all purpose flour)
  • 45g (1½ oz) of castor sugar
  • 1 teaspoon of salt (use this amount if using unsalted butter and less if using salted butter)
  • 15g (½ oz) milk powder
  • 14g (½ oz) of yeast
  • 180g (6 fl oz) of water
  • 45g (1½ oz) butter
  • 1 egg
  • Taiwanese mayonnaise
  • Thinly sliced cucumber
  • Tomato slices
  • Sliced ham
  • Stewed eggs

  1. Add flour, sugar salt, milk powder, egg into a mixing bowl.
  2. Disperse the yeast in the water and add to...

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Taiwanese Sweet Mayonnaise

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 

An ideal dressing for Taiwan Boat Sandwiches and Open Rice-paper Salad Rolls. Recipes will follow


  • 2 whole eggs
  • 10g of salt
  • 90g of fine sugar
  • 60g of potato starch
  • 20 ml of rice vinegar
  • Vegetable oil (non specified amount. See Method)
  1. Add salt, sugar, potato starch and vinegar into a small saucepan and cook it at the lowest gas power. Keep stirring it while cooking and once the mixture begins to turn into a sticky paste turn off the heat.
  2. Whisk the step 1 mixture into the eggs, a lit...

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Khmer Asparagus

Posted by Kroocrew on Sunday, September 19, 2010, In : Cambodia 

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

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

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Pa Loh Gai gap Kai พะโล้ (Chicken and Eggs Stewed In Anise Gravy)

Posted by Kroocrew on Monday, September 13, 2010, In : Thailand 

This is another adopted dish based on the Vietnamese Caramelised Pork & Eggs (Thit Heo Kho Trung) dish.
Pa Loh is  Thai  for Star Anise

  • 7 eggs ( duck eggs may be used)
  • 500 grams Chicken pieces (wings and legs)
  • 10 pieces dice sized Tofu, fried to inflate (optional item)
  • 4 Tbsp light soy sauce
  • 4 Tbsp fish sauce
  • 1 Tbsp black soy sauce
  • 250 grams (~8 ounces) palm sugar
  • 1 Tbsp salt
  • 3 Star anise ( or may use 5 Spice 2 tsp)
  • 2 pieces Cinnamon, 2 inches long each
  • 1 tsp Cumin
  • 2 Tbsp vegetable oil
  • 1 Tbs...

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Hue Stuffed Pancake

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

  • 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

  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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Krapao Makeua Yao (Aubergine with Thai Basil)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Thailand 

  • 1 Tbsp vegetable oil 
  • 1 bunch Thai basil leaves
  • 1 Tbsp sugar 
  • 4 cloves garlic, chopped
  • 2 Tbsp fish sauce
  • 2  eggplants
  • 2  chillies
  1. Slice the eggplant into easily managed pieces
  2. Smash and chop the garlic. Slice the chillies and remove any stem from the basil leaves.
  3. Heat a pan or wok over high or medium high. Add oil, chillie and garlic. Stir until the garlic turn golden brown.
  4. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until ...

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Coconut Curry Chicken Noodles (Own-nort Khaukswe)

Posted by Kroocrew on Monday, August 30, 2010, In : Myanmar 

This dish is the meat containing version of Khao Suey and is probably the most popular Khao Suey version.

  • 1.5 kg (3 ½ lb) chicken
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon salt
  • 8 pints water
  • 500 ml commercial coconut milk and 250 ml thick coconut cream  (or extract 2 lbs grated coconut and separate the light layer from the milk).
  • 2 cups minced onion
  • 1/2 cup minced garlic
  • 5 whole dried chillies
  • 1 cup oil
  • 2/3 cup gram flour
  • 2 tablespoons fish sauce
  • 1 kg (~2 lbs) dry wheat noodles or egg noo...

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Butter Prawns

Posted by Kroocrew on Wednesday, July 28, 2010, In : Malaysian (Hawker) 

  • 500 gm (~1 lb) large prawns
  • oil for deep frying
  • 3 tablespoons butter or ghee
  • 6 bird's eye chilies (chopped)
  • 3 sprigs of curry leaves (use only the leaves)
  • 3 cloves garlic (finely chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon soy sauce
  • 1 tablespoon Chinese cooking wine (rice wine preferred)
  • 3 tablespoons of grated coconut (dry fried until golden brown)
  • Freshly prepared Egg Floss
  1. Remove the vein from the shrimp by making a slit down the back of the prawns and then probe the v...

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Egg Floss

Posted by Kroocrew on Tuesday, July 27, 2010, In : Thailand 

  • 7 egg yolks
  • vegetable oil
  • 3 egg whites
  • 3/4 tsp. salt,
  • 1 tsp. rice wine
  1. To the beaten mix of yolk and egg whites add the salt and mix in the rice wine
  2. Pour the mixture through a fine mesh sieve to filter out the fibrous albumin and yolk membrane.
  3. Heat the oil in a wok over low heat, to very hot about 180oC (350oF).
  4. Pour a little of the mixture  into a paper cone and make a small pin prick in the end at the apex. (the suggestion of a 'little of the mixture' is to allow you to get...

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Chicken, Beef and Pork Floss

Posted by Kroocrew on Monday, July 19, 2010, In : China 

©  Sean Lee has given me his kind permission to use this image.

The effort required for a small amount of product is quite immense. Commercial products most certainly are as good and they're reasonably affordable.

The recipes included are of interest and in the situation of no availability an answer. None of these recipes are a throw it in and follow the timings. They just don't work like that. This food needs to be monitored and tasted and adjusted for a good final product.

Floss recipes li...

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Khanom Met Khanoon (Sweet Jackfruit Seeds)

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 

This dish is the third of a trilogy of golden egg yolk recipes based on the Portuguese recipe for  fios de ovos , created during the period of king Narai in the Ayutthaya period. It was introduced by Lady Witchayen , Japanese wife of a foreign diplomat.

It was because of King Narai's inquisitive nature that the history has remained alive and traceable. Prior to Narai there was very little documentation outside the kingdom and very few people of foreign countries going into Siam. After Narai t...
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Thong Yod (Golden Drops) ทองหยอด

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 

This creation is also attributed to Lady Witchayen and believed to have been introduced into the cuisine of King Narai's rule (17th century).

  • 20 eggs
  • 5 cups jasmine scented water
  • 5 cups sugar
  • 1 cup rice flour
  1. Mix the sugar and water, heat to dissolve, strain, return to heat until boiling.
  2. Remove 1 cup of the sugar water to be used for soaking the thong yod.
  3. Return remaining sugar water to heat. When it thickens, remove from the heat.
  4. Break the eggs, separate yolks from whites,...

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Khanom Foi Thong (Golden Egg Yolk Thread)

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 

This dish was introduced during the period of King Narai in Ayutthaya in the mid 17th century by  Lady Witchayen. Prior to this period eggs weren't used in confection and dessert making. It is based on the Portuguese egg dish fios de ovos.

  • 12 egg yolks, strained (traditionally duck eggs)
  • 3 cups castor sugar
  • 1 cup water
  • A few pin-pointed paper cones for piping

Cooking syrup
  1. Dissolve the sugar in a pot of hot water over the heat.
  2. Bring to the boil and let it boil for 15 minutes.
  3. St...

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Caramelised Pork & Eggs (Thit Heo Kho Trung)

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

  • 1 kg (~2 lbs) pork belly cut in 2.5 cm (1″) cubes, or pork shoulder/butt for less fat
  • about 6-8 small eggs, boiled and peeled
  • 2 cloves garlic, crushed
  • 2 Tablespoons oil
  • 2 Tablespoons fish sauce
  • 360 ml (1 1/2 cup) water (start with 1 cup first, add more if needed)
  • fresh ground black pepper to taste

For the Vietnamese caramel sauce (nuoc mau) :
  • 3 Tablespoons sugar
  • 2 Tablespoons water

  1. In small heavy bottom pan, combine sugar and water. On medium heat, allow sugar to melt. Stir occas...

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Asian Buns 亚洲馒头

Posted by Kroocrew on Saturday, April 24, 2010,

CC license

Buns are popular across Asia and seen eaten as a breakfast food a snack and part of a semi-formal Dim Sum banquet. The Chinese style is generally the basis of the Asian Bun. The notable exception would be the Macanese Pork Chop bun

Buns are seen in Hong Kong, Taiwan, Korea, Thailand, Malaysia, Philippines. Malaysia, Singapore and Indonesia. There are the sweet dessert types with custard type fillings, sweet bean fillings and seriously savoury buns with multiple components and good eating. The...
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Kai Mot Phat (Stir-fried Ant Eggs)

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

The red ant seen widely through SE Asia is a weaver ant. They're fairly docile unless you disturb their nest and then they come out in force. Their bite isn't too bad and there's little after effect. Occasionally there's a mild sting of formic acid but nothing compared to other ant species. Coincidentally I have noticed that when the Red Ants are present around the property there doesn't seem to be any Fire-Ants. Certainly the numbers of Red ants is far greater than the apparent community o...

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Northern Style Pancakes

Posted by Kroocrew on Sunday, April 18, 2010, In : China 

  • 360 ml (1 ½ cups) all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 400 ml (1 2/3 cups) cold water
  • 60 ml (1/4 cup) chopped green onion
  • 3 tablespoons vegetable oil

  1. Mix flour and salt in a large bowl.
  2. Add egg and half the cold water. Stir with a large spoon in one direction 2 minutes.
  3. Add remaining water and stir until lumps are dissolved.
  4. Add green onion; mix well.
  5. Heat a 10-inch skillet over medium heat 1 minute. Add 1-1/2 teaspoons oil. Heat 30 seconds. Pour about 1/6 of the ba...

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Lao Barbecued Eggs (Kai Peank Lao)

Posted by Kroocrew on Monday, April 5, 2010, In : Laos 

These barbecued eggs are commonly available from street vendors . These are seen extensively throughout SE Asia with vendors and their barrows tending their cooking and bantaring with customers. It's one of the cheap satisfying snacks around.

  • 6 eggs
  • 2 Tbsp Light Soy Sauce
  • 1/2 tsp Black Pepper
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Spring Onions
  • Wooden Skewers for bbq. (Soak in plain water for 30 minutes prior to using. This minimises burning of the skewer on the bbq bed. )

  1. Carefully but thor...

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Mushroom Korroke

Posted by Kroocrew on Thursday, February 25, 2010, In : Japan 

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  • 2 Large Portabello mushroom caps (chopped)
  • 2 rehydrated Shitake Mushrooms ( chopped)
  • 5 gm Chinese black funghi
  • Salt
  • 2 Garlic cloves (smashed and diced)
  • pepper
  • Mirin or cooking wine
  • Milk
  • 100 gm Butter
  • 115 gm of plain flour
  • cooking oil
  • Panko crumbs
  • Large egg

  1. Rehydrate the two Shitake mushrooms and the black funghi in a cup of warm water.  Stand 30 minutes. Remove and squeeze out the moisture.
  2. Slice the mushrooms and then chop them finely. Chop the funghi.
  3. In a pan, add some oil. Add the ...

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Asparagus and Crabmeat Soup

Posted by Kroocrew on Tuesday, February 9, 2010, In : Vietnam 

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  • 960 ml (4 cups) (1 3/4 pints) Chicken broth
  • 25 ml Nuoc Cham (Vietnamese fish sauce)
  • 1/2 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1 tablespoon Vegetable oil
  • 6 Shallots (chopped)
  • 2 cloves Garlic (chopped)
  • 250 g  (9 oz) Crabmeat
  • 1 Egg (lightly beaten)
  • 425 g (15 oz) White asparagus spears (cut into 2 1/2 cm (1 in) sections with canning liquid reserved)
  • 15 g (1/2 oz) Coriander (cilantro) leaves, shredded
  • 1 Green onion (scallion), thinly sliced
  • 1/4 teaspoon Freshly ground black pepper

Mix together ...
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Fried Meat Puffs

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

All Rights Reserved © Used with kind permission of Bella Wang

  • 250 g Pork (finely minced)
  • 1 Onion (chopped)
  • 1/2 cup Cooked peas (chopped)
  • 3 tablespoon Oil
  • 375 g Flour, sifted with 1/4 teaspoon salt
  • 160 g Margarine
  • 1 Egg yolk (beaten)
  • 125 ml Cold water
  • 1/2 cup Oil for deep frying
  • Seasoning
  • 3 tablespoons Soy sauce
  • 1/2 teaspoon MSG (optional)
  • 1 tablespoon Cooking wine
  • 1/4 Salt
  • 1/4 Sugar


  1. Heat oil and fry pork, onion and peas. Add in seasonings. Fry for a few seconds more and remove. Use for ...

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Luang Prabang Salad

Posted by Kroocrew on Friday, February 5, 2010, In : Laos 
Traditional LP salad has a very noticeable feature. It is one colour essentially....Green. No red, no orange, no yellow.

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I mentioned that the salad is a monochrome  :). Of course there is no rule determining this but it does set the Luang Prabang Salad apart from any other salad that I have noticed with a "brand" in Asia and I think a reasonable statement of gentle individualism through food is a pretty good way..

The salad most definitely has a French influence and I think that this can be ...

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Thousand-Year-Old Eggs 幾千年老蛋

Posted by Kroocrew on Wednesday, February 3, 2010, In : China 


  • 2 cup very strong black tea
  • 1/3 cup salt
  • 1 cup lime*
  • 2 cup of pine wood charcoal (powdered) and ashes from fireplace
  • 12 fresh duck eggs

*Available in garden stores and nurseries.


  1. These are often called thousand-year eggs, even though the preservingprocess lasts only 100 days. They may be purchased individually in Oriental markets.
  2. Combine tea, salt, ashes and lime.
  3. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mixture.
  4. Line a large crock wi...

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Lao Salad Dressing

Posted by Kroocrew on Tuesday, February 2, 2010, In : Laos 


  • 2 hard-boiled eggs
  • 6 Tbsp of vegetable oil. (type and style is a personal preference)
  • 1 Tbsp minced garlic
  • 1 tsp Palm sugar, juggery or brown sugar
  • 5 Tbsp lemon juice
  • 1 Tbsp fish-sauce


  1. Remove the yolks and mash them finely.
  2. Add the sugar, lemon juice and fish-sauce and mix well.
  3. Beat in the garlic and oil.
  4. Toss this with your salad pressing the salad ingredients lightly together.
This dressing is suitable for any garden style salad and especially Lao Salad and Luang Prabang Salad.


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Korean Salad

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

280 gm (10 oz) spinach
8 slices bacon, crisp and crumbled
240 ml (1 cup) bean sprouts
2 hard-cooked eggs, chopped
1 can sliced water chestnuts

240 ml (1 cup) olive oil
120 ml (1/2 cup) sugar
60 ml (1/4 cup) vinegar
80 ml (1/3 cup) ketchup
2 Tbsp. Worcestershire sauce
1 small onion, chopped

Pour on  Salad right before serving.

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Crispy Fried Chicken (脆皮炸鸡食谱)

Posted by Kroocrew on Sunday, January 31, 2010, In : Malaysian (Hawker) 

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  • 1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
  • 1 cup cornstarch
  • 1 egg (beaten)
  • Oil for deep-frying

  • 2 cubes (about 1 oz.) *red fermented bean curd (南乳)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 3 dashes white pepper powder

*red fermented bean curd is an extremely pungent ingredient that may offend your palate initially. If you are unfamiliar with this ingredient then suggest that you use about a quarter of the maount i...
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Lao Salad

Posted by Kroocrew on Saturday, January 30, 2010, In : Laos 


  • 1/2 cup Celery hearts (thinly sliced)
  • 2 Green onions (halved lengthwise, then cut into 1" pieces)
  • 16 sprg Cilantro (leaves only)
  • 1/2 cup Fresh mint leaves
  • 1 medium Tomato (halved and cut into very thin slices)
  • 1/2 cup English cucumber (thinly sliced)
  • 1 head Romaine lettuce (inner leaves only)
  • 1 head Butter lettuce (inner leaves only)
  • 1 bn Watercress (large stems removed)
  • 2 Hard boiled eggs (whites and yolks separated)
  • 6 tbsp Vegetable oil
  • 1 tbsp Garlic (minced
  • 1 tsp Palm sugar
  • 5 tbsp Lemon j...

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Singaporean Century Egg and Minced Pork Congee (新加坡世纪蛋和肉碎粥)

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 

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  • 4 black century eggs (shelled & cut into 6 sections)
  • 250g pork (diced & seasoned with 1/4 tsp salt)
  • 350g rice
  • 3 litres water
  • salt to taste
  • 2 tbsp sesame oil
  • toasted peanuts (optional)
  • ginger (shredded)
  • green onion (shredded)
  • dash of pepper

  1. Wash and clean rice then drain
  2. Boil rice in pot with water for 1 1/2 hours to obtain broth
  3. Remember to stir constantly so the rice won't stick to pot
  4. Add in pork and eggs
  5. Cook till pork changes color
  6. Lower heat
  7. Add in salt (to taste) and sesame oil
  8. Stir...

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Cha Ye Dan 茶葉蛋 (Tea Eggs)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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  • 6 eggs
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon black tea leaves or 1 tea bag
  • 4 pieces star anise
  • 1 small stick cinnamon or cassia bark
  • 1 teaspoon cracked peppercorns (optional)
  • 2 strips dried mandarin peel (optional)


  1. Place eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
  2. Remove the eggs.
  3. With a knife, tap each egg to slightly crack the shells in two or three places. Return to...

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Taiwanese Steamed Chicken with Black Fungus (台湾清蒸鸡黑木耳)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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  • 1 kg of chicken maryland (or chicken pieces)   
  • 1 cup of dried black fungus   
  • 4 teaspoons of soy sauce   
  • 1 teaspoon of rice wine   
  • 2 teaspoons of corn flour   
  • 4 teaspoons of water   
  • 4 Thinly sliced spring onions   
  • 1 cup of hot water   
  • Water for steaming   

  1. Remove as much skin as possible from the chicken pieces.
  2. Soak the fungus in the hot water until rehydrated.
  3. Mix the soy sauce with rice wine and four teaspoons of water and corn flour.
  4. Rub the mi...

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Dan Chao Fan 蛋炒飯 (Egg Fried Rice)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 

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  • 5 cups cooked white rice
  • 2 eggs, beaten
  • 4 stalks spring onions, cut into 1 cm (3/8") lengths
  • Pinch salt
  • Pinch pepper
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, lightly crushed
  • 150 g (5 oz) lean pork, julienned
  • 2 cups cabbage, chopped into small pieces
  • 1/2 cup carrot, finely sliced
  • 1/3 cup chicken stock
  • 4 tablespoons soy sauce


  1. Loosen the rice by shaking and mixing.
  2. Beat eggs. Add 1/4 of spring onions, salt and pepper. Mix well. Heat a frying pan to a medium heat and smear with oil. ...

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Chicken and Corn Soup (鸡肉和玉米汤)

Posted by Kroocrew on Monday, January 11, 2010, In : China 

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  • 1 chicken fillet with skin
  • 1000 ml ( 4 1/4 cups) Chinese Chicken Stock
  • Dash sesame oil
  • Dash ginger powder
  • 1 chicken stock cube
  • 1 x 375 g (13 oz) can creamed sweetcorn
  • 2 tablespoons cornflour
  • 1-2 eggs
  • Spring onions


  1. Cover chicken fillet with water and simmer until cooked.
  2. Remove chicken, cool and remove the skin. Discard skin but keep water.
  3. Shred the chicken into long strips, but do not chop.
  4. In a pot combine chicken stock, ginger powder, sesame oil,  crumbled chicken stock cube an...

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Egg Hoppers

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

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  • 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


  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 


  • 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


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

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Trey Kho Nung Thay-thao (Caramelised fish with daikon)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 

CC license

Ingredients :

  • 1 Tbsp water
  • 1 Tbsp sugar
  • 480 ml (2 cups) water
  • 2 Cloves garlic, minced
  • 120 ml (½ cup) fish sauce
  • 2 Tbsp sugar
  • 1 Medium whole trout, 1½ to 2 lb, or any fish that you prefer, cleaned, and cut chunks
  • 480 ml (2 cups) already feeled and cut daikon
  • A dozen quail eggs, boiled and peeled(optional)
  • 2 Stalks green onion, chopped
  • ¼ tsp black pepper

Method :

  1. First make caramel sauce by adding 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that is  big enough to hold all ingre...

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Char Pa-em Sach Chrouk Chea Mouy Pong Krouch ឆាផែ្អមសាច់ជ្រូកជាមួយពងគ្រួច (Caramelised pork with quail eggs)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 

Ingredients :

  • 960 ml (4 cups) water
  • 2 Dozen fresh quail eggs or 1 can of quail eggs
  • 1 Tbsp water
  • 1 tsp sugar
  • 720 ml (3 cups) water
  • 2 Cloves garlic, minced
  • 60 ml (¼ cup) fish sauce
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 can coconut juice or 2 cups fresh young coconut juice
  • 750 gm (3 lbs) Pork hock or 650 gm (1½ lbs) Pork shoulder cut with skin on or lean meat, cut in 2.5 cm (1 in) chunks
  • 1 Stalks green onion, chopped
  • ¼ tsp black pepper


  1. If using fresh quail eggs; put water and quail eggs in a pot and cook it f...

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Macanese Egg Tarts 葡式蛋撻

Posted by Kroocrew on Friday, January 1, 2010, In : Macau 

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240 ml (1 cup) sugar
3 1/2 Tbsp margarine or ghee, melted
2 eggs
240 ml (1 cup) flour
1 can 400 ml (14oz) condensed milk
480 ml (2 cups) milk


Beat the eggs in a large bowl.
Basically, you just mix all the ingredients together. If the mixture is lumpy, strain it to get a smooth batter.
Ladle the mixture into greased muffin tins. This recipe yields 18 tarts.
Bake in a 400F preheated oven for 15 minutes. Reduce the temperature to 325F and bake for another 20 minutes.

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Oyako Donburi (Chicken and Egg on Rice)

Posted by Luiz Hara {The London Foodie} on Friday, December 11, 2009, In : Japan 

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Chicken and Egg on Rice ( redirection to The London Foodie)

There are a number of recipes on this site for Japanese dashi and I think any would be appropriate. Luiz has stated using a strong dashi and coincidentally I have included some suggestions on this same aspect.

Dashi Japanese Soup Stocks
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Three Coloured Steamed Egg. 蒸水蛋

Posted by Kroocrew on Thursday, December 10, 2009, In : China 

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This is a variation on a previous recipe, Chinese Steamed Egg. This is an easy alternative for presentation.

(Serves 4)
  • 150 g minced pork
  • 1/2 tsp vegetable/olive oil
  • 1 carrot (only using some of it)

A) For the egg custard mixture
  • 2 eggs
  • 3/4 cup stock ( Water may be used and if so then increase the amount of *light soy sauce to ½ tsp)
  • 1/2 tsp Chinese cooking wine
  • 1/4 tsp (*1/2 tsp) light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for...

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Chinese Steamed Egg 蒸蛋

Posted by Kroocrew on Monday, December 7, 2009, In : China 

CC license

egg base:
1 egg
180ml of water
1/2 teaspoon of salt*
1 spring onion / chopped
other ingredients: (you can vary the combination or even add something else?!)
cooked ham or chicken or prawn / diced
crab stick
chinese mushroom / diced


Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)
Add the other ingredients like ham etc.
Place into the cowl you wish to s...
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Khanom Buang ขนมเบื้อง

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

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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.

Pancake batter

  • 160 ml (2/3 cup) mungbean fl...

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Sambal Tamarind Hard-Boiled Eggs

Posted by Kroocrew on Friday, November 13, 2009, In : Malaysian (Hawker) 

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  • 4 hard-boiled eggs
  • 500 ml tamarind juice (mix water with tamarind seeds and use the juice)
  • 5 tablespoons cooking oil
Ingredients to blend:

  • In a pestle and mortar or a food processor mix
  • 3 onions
  • ½ corm garlic
  • 4 pieces candle nut
  • 1 inch belacan
  • 1 ½ tablespoons cili boh / 6 - 8 pieces red chilli


  1. Heat oil in wok and shallow fry the hard-boiled eggs till eggs are slightly browned. Do not over-fry the eggs. Remove eggs and set aside.
  2. Add blended mixture to wok (with remaining oil) ...

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Balut (Embryonic duck Eggs)

Posted by Kroocrew on Saturday, November 7, 2009, In : Phillipines 
Philippines: Balut
Vietnam:       Trứng vịt lộn / Hot Vit Lon
Lao:       Khai Luk
Thai:      Khai Luk
Khmer:       Pong Tea Khon

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Cooked fertilised duck eggs are a delicious treat. Many SEA countries enjoy them as simple street food and are eaten with salt and pepper, or chillie and vinegar, or with herbs such as Rau Ram ( polygonium odoratum).

The eggs are "harvested" from 16 days to 20 days generally. The normal hatching incubation period is 26 to 28 days. The earlier the harvest the less...
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Htut Thayar Palata (Burmese paratha)

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

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400g plain (all purpose) flour
½ teaspoon salt
20g caster  sugar (omit or reduce for savoury version)
30g butter
1 egg, beaten
50ml milk
150ml water
peanut oil for greasing & frying

Sieve flour into a mixing bowl. Add salt, sugar and butter. Rub butter until it resembles bread crumbs. Make a well in the middle, add egg and milk. Then gradually add water while mixing with hand until it comes together to a sticky dough.
Turn out onto a well-oiled non-stick work surface and knead for 10 mi...
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Devilled Eggs

Posted by Kroocrew on Thursday, November 5, 2009, In : Nepal 

Devilling is a simple process in outline with the objective being to mix a food with mustard. Often the moisture is added via an oil in water emulsion such as mayonnaise. Curried devilling is also the same process as mustard can be a component of a curry masala and there is always evolution of successful processing.

  • 1 dozen large eggs
  • 2 teaspoons mustard
  • 1/4 teaspoon sauce
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh onion, grated
  • 1/4 teaspoon fresh parsle...

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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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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


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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Tikya Kabab

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

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•    1 oz (25 g) channa dhal, split
•    8 oz (225 g) fatless stewing steak
•    1 brown cardamom, ground
•    1/2 large onion, chopped
•    1 bay leaf
•    1 inch (2.5 cm) fresh ginger, chopped
•    1/4 teaspoon black pepper,
•    1 large clove garlic, chopped
•    salt to taste
•    1/2 teaspoon paprika
•    ghee or oil
•    1/2 teaspoon garam masala
•    1 egg yolk
•    1/4 cup chopped fresh coriander or parsley
•    Fine breadcrumbs


1.    Soak the daal ...
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Embutido (Pork Meat Loaf)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 

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1-1/2 pounds ground pork    
1 raw egg    
4 tablespoons flour
salt and freshly ground pepper to taste    
4 pieces canned Vienna sausage    
3 hard-boiled eggs
3 sweet pickles, chopped    
1 can liver paste

Mix together the ground pork, raw egg, flour, salt and pepper. Spread the mixture on aluminum foil. Arrange the sausages, hard boiled eggs and pickles on top of the mixture. Shape into a roll about 4 inches in diameter and wrap in foil. Bake for 1 hour at 350 F. 

Unwrap and transfer ...

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Okonomiyaki (Japanese Pancake)

Posted by Kroocrew on Tuesday, October 13, 2009, In : Japan 
Osaka Style

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  • Okonomiyaki Flour 100g (1 cup)
  • Water 160ml (2/3 cup)
  • Eggs 2
  • Cabbage, cut into 3cm x 2-3ml strips 300g (4 cups)
  • Green Onions, thinly sliced diagonally 2 stalks
  • Tenkasu (Tempura bits)  30g (1/4 cup)
  • Thinly sliced belly pork or Bacon, cut into 8cm (3") pieces 6 strips (Bacon gives an overall flavour to the food)

  • Raw shrimp cut into approx 1cm (1/2") chunks 100g (1/2 cup)
  • Bonus: Chinese sausage, cut diagonally 1-2 links         
  • Bonus: Beni Shoga (Pickled Ginger) 30g (...

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Koththu Roti ( Srilankan Savoury Pancakes)

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

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  • 4 Godhamba Roti (see recipe) cut into strips of approx. 2" x 1/2" (inches)
  • 2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for beef curry but make it dry without too much gravy. If using chicken, use chicken breast cubes without bones.
  • 2 eggs lightly beaten
  • 1 onion sliced
  • 1-2 green peppers sliced
  • 1 cup cubed tomatoes
  • 4-5 curry leaves
  • 1 inch piece Rampe {Pandanus Leaf}(optional)
  • 3-4 tbs. Vegetable oil
  • Salt & pepper to taste

  1. Heat the oil in a frying pan.
  2. Add curry leave...

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Khao Mu Daeng (Thai Red Pork with Rice)

Posted by Kroocrew on Sunday, September 13, 2009, In : Thailand 

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  • 500 gram (~1lb) of pork filleted meat as a single piece.
  • 2 boiled eggs halved
  • 6 chinese chives
  • 6 thai cucumbers(sliced length wise)
  • 1 teaspoon of chopped thai chilli {Prik Chi Fah}

The marinade is made by mixing
  • 60 ml (1/4 cup) chopped tomato from which the seeds and skin have been discarded
  • 60 ml (4 tablespoons) fish sauce - nam pla
  • 60 ml (4 tablespoons) palm sugar
  • 2 preserved plums (preserved Chinese plums are the best for this recipe), chopped

The marinade components are homogeni...
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Ua Sai Khai (Stuffed Lemongrass)

Posted by Kroocrew on Tuesday, September 8, 2009, In : Laos 

A very popular dish at tamarind restaurant. Luangphabang.


  • 4 cloves garlic, minced
  • 6 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1 kaffir lime leaf, fine chiffonade
  • 1 tsp. sea salt
  • 8 oz. tofu, drained and cubed
  • 10-12 thick stalks lemongrass
  • 2 eggs, beaten
  • oil, for deep frying

  1. Brown tofu in a pan, season with 1 tsp. soy sauce and let cool.
  2. Crumble into very small bits and place in a mortar or food processor with the garlic, green onion, cilantro, lime leaf, and salt. Blend until ...

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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. 


  • 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)
  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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Banh Bao. (Vietnamese Steamed Buns)

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

The bread dough:
  • 150g sugar,
  • 1kg white plain flour,
  • 30g dried yeast and water.

The filling:
  • 5 dried perfumed mushrooms
  • 5 dried black mushrooms
  • 100 gm rice vermicelli
  • 2 Quail eggs per bun
  • 100 gm lean pork meat (ground)
  • 250 gm fat pork meat (coarsely ground)
  • One 40 gm Chinese sausage
  • Black pepper
  • Salt

The dough.
  1. Mix this in a bowl by hand.
  2. When cohesive then knead dough for 15 minutes.
  3. Place aside, covered, for 1 to 4 hours to rise. This should triple in volume. ...

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