Showing Tag: "fish" (Show all posts)

Khao Pun Nam Jeow. Rice Noodles in a Clear Spicy Broth

Posted by Kroocrew on Tuesday, April 10, 2012, In : Laos 
This recipe is the same or similar to Khao Pun Nam Phik but without the addition of coconut cream. It's very spicy and extremely popular, ubiquitous, through Laos with various interpretations by different minorities. It has incarnations in Thailand througout the various regions.

  • 8 shallots
  • 3 cloves large garlic or 10 cloves small
  • 6  red Thai chillies
  • 500 g (~1 lb) belly pork in a piece
  • 1 kg (~21/4 lb) pork bones
  • 1 kg of pig offal
  • 3 litres (5 pints) water
  • 10 thin slices galangal
  • 6 kaffir li...

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Khao Poon Nam Phik ເຂົ້າປຸ້ນ Rice Noodles with Chillie Sauce

Posted by Kroocrew on Sunday, April 8, 2012, In : Laos 

The following recipe translated from Phia Sings recipe collection

(First) ingredients
  • 1 small rice-bowl (1/4 pint) of padek-(add 1/2 pint of water and) boil the padek until it is clear when strained *
  • 300 grams of pork, free of fat, minced, rolled into a big ball, poached in the padek liquid until cooked, and then taken out of the pot and finely pounded
  • 400 grams of pa nang (a catfish) or pa ked (any fish with scales)
  • 1 kilo of pork bones (to make pork broth)
  • 10 thin slices of galingale
  • 10 straight...

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Hashbrown Fish Burger

Posted by Kroocrew on Monday, May 23, 2011, In : Malaysian (Malay) 

  • Burger buns - sliced
  • Cabbage - sliced thin (¼ cup)
  • Wheat flour - coat hashbrown (2 tablespoons)
  • Potatoes - baked half-cooked and finely mashed (½ cup)
  • Fish dori - diced small (1 / 3 cup)
  • Tartare sauce (1 tablespoon)
  • Chillie sauce (a little)
  • Fish Sauce (small)
  • Olive oil (a little)
  • Black pepper powder
  • Salt
  1. Mix the fish with black pepper, salt, fish sauce and potatoes. Mix the ingredients.
  2. Make patties from the mixture and compress these so that they will retain their shape whe...

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Kao Chae Sawei

Posted by Kroocrew on Thursday, May 19, 2011, In : Thailand 

Kao Chae originally was a Mon recipe and a complicated process, “Kao Chae Sawei” or “Royal court Kao Chae” which we generally know nowadays is Kao Chae with jasmine water, it is served with side dishes which are fried shrimp paste and many color of boiled vegetable.

We called “Kao Chae Sawei” because the royal court attendant, Momluang Neung Ninrat, a palace cook, offered Kao Chae to King Rama V and it became one of his favorite dishes. After 1910, AD Kao Chae become well known wi...
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Muu Tod Gratiam Phrig Thai หมูทอดกระเทียมพริกไทย (Pork with Garlic and Pepper)

Posted by Kroocrew on Monday, May 9, 2011, In : Thailand 

This is a very typical lunch dish. It's available in most on the street restaurants and a common and popular choice in guesthouses in Thailand.

Once again freshness is the element that brings this dish to the highest enjoyment.

  • vegetable oil, 2 tbsp
  • pork fillet, 500 g
  • garlic, ½ bulb or 1 bulb of Thai garlic
  •  coriander roots, 10
  • light soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce1 tbsp
  • sugar
  • white peppercorns, 2 tsp
For the dip:
  • garlic, 5 cloves
  • green Thai chillies (prik kee noo), chopped...

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Pepes Ikan

Posted by Kroocrew on Thursday, April 28, 2011, In : Timor Leste 
Pepes, a fish dish predominantly, is served widely in East Timor as a local dish. It is common all over Indonesia and has many variations and various primary ingredients including Tofu, Chicken or Mushroom.

  • 1 kg whole fish (carp or snapper)
  • 1 chopped tomato
  • 1 stalk green onion
  • 1 stalk lemongrass
  • 5 salam leaves
  • 50 g kemangi leaves (sweet basil)
  • salt
  • 1 tsp. sugar
  • 2 tbl. salad oil
  • banana leaves or aluminum foil to wrap
Spice paste, grind the following ingredients:
  • 2 cloves garlic
  • 4 shallot
  • 2 cm g...

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Siomay Batagor (Fried Fish Tofu Dumplings)

Posted by Kroocrew on Wednesday, April 20, 2011, In : Indonesia 

First appeared in the 1980s in Bandung and is considered a recent Sundanese creation. This is served in one of two ways: (i) Fried and served in a broth or (ii) served with a peanut sauce.

Ingredients :
  • 500 g white fish meat, finely divided by pulverising or pureeing.
  • 2 Tbsp shallots chopped finely.
  • 1 Tbsp of garlic smashed and chopped.
  • 2 tsp white pepper.
  • 1 tsp chicken powder.
  • 3 Tbsp  sugar.
  • 3 tsp salt (can be replaced with 1 cube of beef stock powder).
  • 1 Tbsp sesame oil.
  • 3 eggs.
  • 300 grams (10½ oz) ...

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Pla Ra ปลาร้า/Padaek ປາແດກ (Fermented Fish recipe)

Posted by Kroocrew on Monday, April 18, 2011, In : Thailand 

Pla Ra is the Isaan Thai name for this product and Padaek is the Lao name also used by Isaan people.

As described by Wan Srikhamthae (Ubon Ratchathani/Bangkok)

There have been many enquiries coming through search engines to EdiblyAsian looking specifically for a recipe for Thai or Lao fermented fish ingredient. If you are unfamiliar with this ingredient it's description may not sound appetising but it is an essential ingredient in certain (not all) Lao and Isaan recipes. Fish are allowed to f...
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Hmong Barramundi with Banana Flower.

Posted by Kroocrew on Wednesday, April 6, 2011, In : Hmong 

This is not a "traditional" Hmong recipe because the Hmong have not traditionally lived along the coast and are not seafarers, they are farmers. So this represents the adaptation of Hmong food preparation style to new food.

  • juice of 2 limes (or lemons)
  • 1 large banana flower
  • 4 cups chicken stock ( home-made or utilizing powdered chicken boullion)
  • 1 tablespoon tamarind
  • 3-4 kaffir lime leaves, finely sliced
  • 1 stalk lemongrass, white part only, cut in half lengthways
  • 1 green mango, finel...

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Hmoob Kua Txob Tuav Xyaw Dos (Hmong Chillie, Cilantro and Tomato Chutney)

Posted by Kroocrew on Tuesday, April 5, 2011, In : Hmong 

Traditional foods often accompanied by such fiery relishes.

  • 9 medium Thai chillies (or the "heat" equivalent amount of of any other chillie including  strong jalapeños and the milder habaneros), finely sliced.
  • 1/2 teaspoon salt.
  • 1 ½ teaspoons fish sauce.
  • 1/2 cup chopped scallion.
  • 1/2  cup chopped cilantro.
  • 1 cup quartered ripe cherry tomato.
  • Lime juice.
  1. Put the chillies, salt, fish sauce, scallion and cilantro into a processor. Homogenise well. Remove the mixture from the bowl a...

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Hmong Isaan Nam Prik

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

Nam Priks like sambals are a multi purpose moist ingredient. Really packed with flavour and most times exceptionally spicy. These were all developed with the use of sticky rice in mind. A little adhering to a small ball of sticky-rice is convenient and brings out a new taste with each of the numerous nam priks. I daresay this was developed by a Hmong food preparer during a time in Thailand. Many Hmong were in Thailand for some period as refugees after the war in Laos, a discrete war and spin...
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Hmong Chillie Dipping Sauce (Kua Txob Ntsw Nqaij)

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

This dipping sauce is characteristic of many of the minority cuisine condiments with the intense spiciness leaning  more towards the lao interpretation than the Vietnamese. It is a good sauce to accompany grilled meats, egg rolls, rice rolls and cabbage rolls.

  • Birds Eye* chillies 10 (mixed red and green)
  • Oil 1 tsp
  • Salt.
  • Fish sauce 1 Tbsp.
  • Water 1½ Tbsp.
  • Vinegar (~1/4 tsp).
  1. Homogenise the chillies pestle and mortar or in a blender.
  2. Add the Fish sauce, Vinegar and optional MSG. M...

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Pork Skin Salad ยำหนังหมู (Yam Nang Moo)

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

Image © All Rights Reserved. Used with the kind permission of Mr Jake Slagle.

This is a typical Lao/Thai salad with all the herbal input, the spice of chillie, the tang of lime juice and the nutty flavour of toasted sticky rice. For me this has the strongest Thai/Lao feel of any dish.

 The real individuality of this salad is its consistency. It has a "love it or hate it quality", a chewy firm gel like consistency of the softened pork skin and no other element of the pork. I have never read an...
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Chuan-Chuan (Fried Fish in Sweet Ginger Sauce)

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

Celine Marbeck describes this effectively as having influences of Thai and Chinese style processing. The flavours are identifiable. It's a dish seen predominantly in the home and rarely in a restaurant.

  • 600g whole pomfret or filleted red snapper
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg yolk
  • 2 tbsp cornflour
  • oil for deep frying the fish
Ginger sauce:
  • 5 small red onions, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • 1 tbsp fermented soy bean paste (taucheo) finely mashed
  • 2 tbsp root ginger, p...

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Pla Som ปลาส้ม (Soured Fish)

Posted by Kroocrew on Thursday, March 17, 2011, In : Thailand 

Sour fish is a product processed similarly to the various soured meats that are popular in Thailand. The process uses rice as a source of carbohydrate (starch) and then its conversion to sugar and subsequently the metabolism of the sugar to lactic acid. It's the lactic acid which gives the food its sour taste.

The addition of salt to the souring mixture reduces the likelihood of unwanted bacterial contamination thus reducing the chances of a pathogen being introduced and spoiling the meat/fis...
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Sai Krok Isaan ไส้กรอก อีสาน (Isaan-style sausage)

Posted by Kroocrew on Sunday, March 13, 2011,

This is another local Isaan (NE Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however you can also  form the  meat into patties the size of small hamburgers.


The Sausage:
  • 450 gm (1 lb) minced pork
  • ¼ cup minced garlic
  • ½ cup steamed sticky rice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp MSG (optional)
  • ¼ cup lime juice
  • 2 Tbsp fish sauce
The accompaniments:
  • ¼ cup freshly roasted peanuts
  • ¼ cup ginger, sliced very thinly
  • ¼ cup shal...

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Barbecued Chicken Livers

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

Liver skewers are a natural partner with pork skewers, chicken giblet skewers and chicken skin skewers. They can all be marinaded with the same mix.

  • 1 ½ teaspoons black peppercorns
  • 1 tablespoon finely chopped cilantro roots (subst. stems)
  • 6 Thai garlic cloves or equivalent qty
  • 1 pinch (generous)  of asafoetida
  • 1 tsp sugar
  • ½  teaspoon kosher or sea salt
  • 450 gm (1 lb) chicken livers, trimmed
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons soy sauce
  1. In a mortar, coarsely crush the pepp...

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Avocado Juice

Posted by Kroocrew on Friday, March 4, 2011, In : Myanmar 

  • 1 avocado
  • 1 cup fresh milk
  • 1/2 cup plain yogurt
  1. Extract the avocado pulp and place in blender.
  2. Add fresh milk and yogurt into the blender and blend it
  3. This can be sweetened with sugar or seasoned with Nuoc Mam and ground black pepper

and while looking for an image of Avocado juice this jumped out at me:

Truite Fumee sur Lit d'Avocat Pimente

  • 2 avocats / 2 avocados
  • 1 citron / 1 lemon
  • 4 tranches de truite fumée / 4 slices of smoked trout
  • 20 cl de crème fraîche épaisse ...

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Nasi Kerabu (Fragrant Herbal Rice)

Posted by Kroocrew on Monday, February 28, 2011, In : Malaysian (Malay) 

This dish is attributed to the cooks of Kelantan in  Malaysia. The blue nuance is attributed to the Nyonya and their experimentation with most things culinary.

  • 6 - 8 cups cooked rice . Cooked in the blue extract of the **Clitoria ternatea dried flowers. This produces the classic blue rice of this dish.
Kerabu :
  • 3 medium fish (traditionally mackerel), grilled and flaked
  • 8 shallots
  • 2.5 cm (1 in) ginger
  • 250g (say 8 ¾ oz) grated coconut to make *kerisik. (toasted coconut)
  • 1/4 teaspoon white...

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Pla Kapong Khao Neung Manao ปลากะพงขาวนึ่งมะนาว (Sea Perch Steamed in Lime Sauce)

Posted by Kroocrew on Sunday, February 20, 2011, In : Thailand 

  • 1 sea perch weighing 450 to 550 gram (1 to ~1 ¼ lbs)
  • 15 cloves garlic, chopped
  • 4 tablespoons chopped spring onion
  • 5 "prik ki nu" chillies (The number of chillies may be altered according to personal preference. Thai people may use 15 of these)
  • 2 teaspoons finely chopped cilantro root
  • 2 tablespoons nam pla (fish sauce)
  • 1 length of Lemon Grass
  • 2 tablespoons lime juice
  • 1 cup chicken stock
  1. Scale, clean and wash the fish.
  2. Lightly salt the inside cavity of the fish.
  3. Bruise the lemon gra...

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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.

  • 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)
  1. Cut the fillets into serve sized pieces if required. Remove ...

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Neua Yang Nam Tok เนื้อย่างน้ำตก (Waterfall Beef Salad)

Posted by Kroocrew on Thursday, February 3, 2011, In : Thailand 

  • 500 gm (~1lb) beef steak, thick cut.
  • 80 ml (1/3 cup) fish sauce - nam pla
  • 80 ml (1/3 cup) lime juice
  • 2-3 tablespoons chopped shallots
  • 2-3 tablespoons chopped coriander, including the roots
  • 2-3 tablespoons chopped mint leaves
  • 2 tablespoons ground, roasted sticky rice powder
  • 1 tablespoon freshly roasted sesame seeds
  • 1-3 teaspoons freshly ground dried red chillies.
  • 1 Tbsp fish sauce - nam pla
  • 4 tsp tamarind "juice"
  • 1 Tbsp lime juice
  • 1 Tbsp chopped Thai chillies 

  1. Mix the ...

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Fermented Fish (Pa Daek / Pla Ra)

Posted by Vincent Fischer-Zernin on Sunday, January 9, 2011, In : Laos 
Vincent made contact with this blog with a comment on "Lao Salad Dressing" as posted advising us of the lack of traditional authenticity and an example recipe showing the commonly used dressing. In this formulation was reference to Pa Daek and reference was made to its familiarisation by western palates. In this note Vincent has taken an extract from his book (Lao Cooking and The Essence of Life) to further describe the process and aspects of the "condiment". Please enjoy the following descri...
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Mild Yellow Curry

Posted by Kroocrew on Saturday, January 8, 2011, In : Malacca Cristang 

  • 2 tablespoons  cumin powder
  • 2 tablespoons fennel-seed powder
  • 2 tsp turmeric powder
  • 6 large onions
  • seafood or chicken
  • eggplants
  • cabbage
  • long beans
  • Okra (optional)
  1. Homogenise all the onions  Fry the blended onions in oil till aromatic.
  2. Add in the spices, over lower heat and fry until aromatic.
  3. Add few cups of water to bring it to a loose consistency.
  4. Add salt and sugar to taste
  5. Add meat and vegetables
  6. Simmer until the meat or fish is cooked
  7. If you want to use lady's fingers, boil th...

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Coconut Curry Crayfish

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

  • 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
  1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, ...

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Burmese Dressing

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

Assortment of oils and mixes for various Burmese Dressings

  • 3 Tbsp . peanut oil,
  • 3 Tbsp. fish sauce,
  • 4 Tbsp. rice vinegar (or lime juice),
  • 1 Tbsp. sugar,
  • 1/2 tsp diced red chillies.

  1. Mix together and serve in a small bowl

Maybe made and stored for no longer than 1 week refrigerated.

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Caldu Pescador (Fisherman's Soup)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Macau 

Ref: by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

  • 400 g (14 oz) 12 to 15 medium sized prawns
  • 1 tbsp coarse salt (or sea  salt)
  • 200 g (7 oz) white fish fillet
  • 300 g (10½ oz) 10 small fresh squid
  • 1 tsp. tamarind pulp
  • 2250 ml (9½ cups) of water
  • 3 slices of dried tamarind or equivalent tamarind pulp
  • 2 cloves of garlic
  • 5 shallots or ½ onion peeled and chopped roughly
  • 3 stalks lemon grass (bruised)
  • 2 fresh red chillies (halved leng...

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Ddeokbokki 떡볶이 (Rice-cake in Chillie Sauce)

Posted by Kroocrew on Friday, December 31, 2010, In : Korea 

this is the most popular and ubiquitous street snack foods in Korea.

  • 240 gm (8 oz)  ddeokboki deok (tube shape rice cake)
  • 1-2 sheets fish cake, cut into bite size
  • ½ onion, roughly chopped
  • ¼ cabbage, roughly chopped
  • ¼ carrot - sliced, 1 green onion - chopped
  • 2 tbsp kochujang (Korean chili paste)
  • 1 tbsp kochugaru (Korean chili powder)
  • 1 teaspoon minced garlic, 2 tsp sugar
  • 1 tsp soy sauce, pepper, sesame seeds
  1. Put rice cake in a pot, add water to cover, cook until soft.
  2. Add Koc...

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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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Doenjangbangah 된장방아

Posted by Kroocrew on Sunday, December 26, 2010, In : Korea 

A Korean sauce for raw fish

  • 60 ml (1/4 cup) soybean paste,
  • 1 Tbsp Kochujang (Korean hot pepper paste),
  • 1 tsp of honey (or sugar),
  • 1-2 tsp rice wine vinegar,
  • 2+ cloves of minced garlic,
  • 2 stalks of chopped green onions,
  • 1 Tbsp of sesame oil,
  1. Mix all the ingredients together in a bowl.
  2. Dip the small pieces of fish fillet into the sauce and eat.
You need very fresh filleted fish for this dish. The fish can be any edible fish or shellfish.

*tip: If you want some vegetables to wrap the f...
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Tazukuri 田作り

Posted by Kroocrew on Sunday, December 26, 2010, In : Japan 

Tazukuri is sugar-coated dried sardines and a traditional Japanese New Year's dish

  • 60 gm (2 oz.) dried sardines
  • 2 Tbsps sugar
  • 2 Tbsps soy sauce
  • 1/2 Tbsp mirin
  • 2 tsps white sesame seeds
  1. Put the dried sardines in a skillet and stir-fry for a few minutes on medium-low heat. Set aside.
  2. Put sugar, soysauce, and mirin in a skillet and put on medium heat. When it's thickened, add dried sardines.
  3. Stop the heat and stir well. Sprinkle sesame seeds. Spread it on a tray to cool.

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Yad Sai Puak Lukchin Muu ยัดไส้ผักลูกชิ้นหมู (Vegetable Stuffed Pork Balls)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 

Ingredients :
  • 100 gms Pork belly Mince
  • 10 gms Garlic chives
  • 15 gms Khye Chiam (pickled Mustard Greens. Rinse in water to remove excess salt.)
  • 25 gms finely diced Carrot
  • 30 gms finely diced Onion
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Light Soy Sauce
  • 1/4 Teaspoon White Pepper
  • Panko (Japanese breadcrumbs)
  • Oil for deep frying
  1. In a bowl mix well the fish  and soy sauces pepper and pork mince. Leave it stand for 15 minutes
  2. Take a piece of the the mix pork mince, ~ 25gms. Make a flat pattie and spoon th...

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Puff Pastry Curry Puffs

Posted by Kroocrew on Monday, December 20, 2010, In : Malaysian (Nyonya)

  • Frozen Puff pastry or prepare your own ( 1,024 layers in the folded pastry)
  1. You can use any filling you like for these or any that are outlined in this group onsite. Prepare this ready.
  2. Preheat the oven to 205ºC (400F).
  3. Roll out the dough on a lightly floured work surface to 5 mm (1/4 in) thickness.  Using a serrated cookie cutter, cut out as many rounds as possible.
  4. Brush the round with egg glaze making sure ...

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Kua Txob Tuav Xyaw Dos (Chillie, Scallion and Tomato Paste)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Laos 
This is a Hmong style Jiao or Nam Phrik

  • 20 small bird's eye Thai chillies
  • 1/2 teaspoon salt
  • 1 ½ teaspoons fish sauce
  • 1/2 cup chopped scallion, green part only
  • 1/2 lightly packed cup chopped cilantro
  • 1 cup quartered ripe cherry tomato
  • Lime juice
  1. Pound the chillies, salt, scallions and cilantro into a paste in a mortar.
  2. When well homogenised add the tomato and continue the pounding until incorporated.
  3. Add the lime juice and fish sauce and mix it well. Adjust the flavours with extra...

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Tirk Khngay ទឹកខ្ញី (Ginger Dipping Sauce)

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

A ginger dipping sauce for grilled, fried fish or boiled meats.

Ingredients :
  • 60 ml (¼ Cup) fresh limejuice. (Approximate 2 lime)
  • 60 ml (¼ Cup) hot water.
  • 60 ml (¼ Cup) sugar.
  • 60 ml (¼ Cup) fish sauce.
  • 80 ml (1/3 Cup) fresh ginger. Grated.
  • 2 Gloves fresh garlic. Minced.
  • 3 hot chillies. Chopped. (optional)
  1. Mix all ingredients together in a bowl.

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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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Pos Weng Chrouk Char Manor ពោះវៀនជ្រូកឆាម្នាស់ (Stir-fried Pork Intestine with Pineapple)

Posted by Kroocrew on Thursday, December 9, 2010,

Ingredients :
  • 250 gm (½ lb) Cleaned pork small intestine
  • 2 Tablespoons salt
  • 2 Tablespoons baking soda
  • 1 litre (4 Cups) water
  • 2 Tablespoons vegetable oil
  • 3 Cloves garlic, minced
  • 1 Yellow onion,sliced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 1 Fresh pineapple, shelled and cut to small chunks, or 1 large can pineapple pieces.
  • 2 Stalks green onion, chopped
  • 1 handful chopped fresh cilantro
  1. Cut pork small intestine to bite sizes, then turning it inside o...

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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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Klour Kling คั่วกลิ้ง

Posted by Kroocrew on Saturday, December 4, 2010, In : Thailand 

  • 220 gm (½ lb) finely minced pork.
  • Red Curry Paste. 2 ½ Tbsp
  • Kapi 2/3 Tbsp.
  • Kaffir lime leaves, 4-5.
  • Granulated sugar
  • Fish sauce.
  1. Finely slice the Lime Leaves and set aside.
  2. Stir-fry the meat on high heat with frequent mixing. Need to drive out moisture so as to obtain a roasted flavour rather than a steamed flavour.
  3. Add the chillie paste and Kapi.
  4. Stir continuously on the high heat.
  5. Add  fish sauce and a half Tbsp of sugar. Mix and taste and adjust the Fish-sauce or Sugar as pr...

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Saich Ko Char Spee Khieu (Beef with Chinese Broccoli)

Posted by Krooclub on Wednesday, December 1, 2010, In : Cambodia 

Chinese dishes such as this are very popular in Cmbodia. They are quick to prepare and nourishing. Khmer dishes are very intensive on preparation and delectable. The convenience for the food preparer plus the large immigrant Chinese population has certainly well rooted many Chinese style food preps.

  • 225 gm (½ lb.) Lean beef, thinly sliced
  • 450 gm (1 lb.) Chinese broccoli. Separate the stems and leaves, chopped
  • 2 Cloves garlic, minced
  • 1 Yellow onion, sliced
  • 2 Tablespoons cooking oil
  • 1 T...

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Tirk Trei Pa`em ទឹកត្រីជូអែម (Khmer Sweet & Sour Dressing)

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

This dip or sauce with very minor variation, is seen extensively throughout Vietnam, Laos, Thailand and Cambodia. It is generally attributed to  Vietnam without malice or contest. The naming of the product has been changed for the various countries.

  • 80 ml (1/3 cup) hot water
  • 80 ml (1/3 cup) sugar (Palm sugar may be used as an alternative with a slight caramel edged flavour.)
  • 60 ml (¼ cup) palm wine vinegar (or other white vinegar)
  • 60 ml  (¼ cup) Fish Sauce
  • ½ tsp hot chillie sauce ...

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Pork with Coconut Milk and Pineapple សម្លខ្ទីស (Samlor Khtis)

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

  • 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
  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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Thit Bo Kho (Grilled Beef Jerky)

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

All Rights Reserved © Used with kind permission of Giang Hồ Thị Hoàng

  • 450 gm (1 lb) lean bottom round or sirloin, in one piece 15 cm (6 in) in diameter
  • 2 stalks fresh lemon grass 
  • 2 small red chile peppers,
  • 2½ tablespoons sugar 
  • 1 tablespoon fish sauce
  • 3 tablespoons light soy sauce

  1. Cut the beef across the grain onto very thin 7.5cm by 7.5 cm (3 by 3 in) slices.
  2. Cut lemongrass into thin slices and finely chop.
  3. Combine the chillies and sugar in a mortar and pestle a...

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Lao Peanut Dipping Sauce

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

This is an imported recipe from Vietnam.

  • 120 ml (1/2 cup) Sugar
  • 1 tsp Salt
  • 1 Tbsp Fish sauce
  • 1 clove Garlic
  • 60 ml (1/4 cup) Peanut butter
  • 1 1/2 Tbsp Lime juice
  • 1 Chillie (or dried crushed chillies) (optional)
  • 3/4 cup Roasted peanuts   

  1. In a medium pot caramelize the sugar on medium heat until golden brown
  2. Cautiously add 1 cup hot water (It will boil vigorously)
  3. Boil until the sugar dissolves (cover with a lid for faster results) and let cool 30 minutes
  4. Transfer to a blender and add sal...

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Posted by Kroocrew on Friday, November 19, 2010, In : Cambodia 

Prahok is a crushed, salted and fermented fish paste (usually of mud fish) that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavour, it was used as an addition to many meals in Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese. Prahok is usually eaten with rice...
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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.

  • 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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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 

  • 1.5 lb pork butt or shoulder , sliced 3 mm (~1/4 in) You can ask your butcher to do this or by chilling the meat until just beginning to freeze and with a sharp knife this is quite easy to do.
  • 1/4 cup minced Lemongrass (xa bam).
  • 1 14oz. package of vermicelli
  • 1/4 cup sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp ground pepper
  • 2-3 cloves garlic, minced. (use more according to taste)
  • 2-3 shallots, minced.
  • Mint (rau thom), Perilla (tia to), beansprouts (gia)
  • Cucumber, diced matchstick size
  • Lettuce, thinly c...

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Chả cá Lã Vọng (Hanoi-Style Grilled Fish)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 

A classic dish from Hanoi. Served at Chả cá Lã Vọng Restaurant in the Old Quarter at $40 per person.

  • 450 gm (1 lb) monkfish or swordfish, cut into 4 steaks
  • 1 tablespoon muoc mam (Vietnamese fish sauce)
  • 1 1/2 teaspoons powdered turmeric
  • 1 1/4 tablespoons minced galangal
  • 1/2 teaspoon fresh black pepper
  • 2 tablespoons safflower or corn oil
  • 1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
  • 1/2 cup minced scallions
  • 250 gm (~1/2 lb) thin rice sticks (vermicelli noodles...

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Thai Fishes and their preparation styles

Posted by Kroocrew on Wednesday, October 27, 2010, In : Thailand 

Pla Chorn (Snakehead Fish)
{Image: Col 3 Row 5}: Of the catfish family, it is prepared as a soup or in savory "cups'. The soup -- Tohm Yaam Pla Chorn -- is lemony spicy and thick with chunks of fish meat,chopped tomato and baby white onions. The savory "cups" -- Hor Mok Pla Chorn -- are actually small casings crafted from banana leaves.Fish meat and shredded cabbage is layered in the "cup" and gently steamed.

Pla Doog (commonly referred to as "catfish") {Image: Col1 Row 5}: Usually about 30 cm...
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Laap Leut Ped (A memorable dish of raw duck's blood and grilled duck meat)

Posted by Kroocrew on Friday, October 22, 2010, In : Laos 

© All Rights Reserved. Used with the kind permission of Fabries.

This was a wonderful special duck dish served for special occasions throughout Laos and North East Thailand. It is now no longer being prepared because of health risks associated with bird-flu. It may never be redeemed. I was lucky enough to enjoy this dish about 5 times and each time relished it greatly.

  • Live duck
  • Fish sauce
  • sesame seeds
  • peanuts crushed
  • coriander
  • mint
  • lime
  • crispy shallots
  • pepper

  1. The duck is sacrificed...

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Braised Pig's Tongue with Spicy Vinaigrette dressing. (ลิ้นหมูซอสเผ็ดเปรี้ยว)

Posted by Kroocrew on Monday, October 11, 2010, In : Thailand 

Today I walked down to the "shop" at the entrance to the Soi. The shop is a typical "Ma & Pop shop" with what appears to be a random collection of essentials and other items both of a food line and general purpose nature. As there are, the cigarettes are hidden from view in a box on a higher shelf out of the view of the sheriffs as are the bottles of lao or distilled rice spirits referred to as whisky when translated by the Thai. (An exceptionally strong brew with alcohol content up to 120o,...
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Khmer Turmeric Chicken Wings (Slap Moan Char La Miet )

Posted by Kroocrew on Friday, October 8, 2010, In : Cambodia 

  • 1 kg (~2lbs) Chicken wings (cut wings at joints)
  • 2 tbsp Cooking oil
  • 4 cloves Garlic (minced)
  • 1/4 cup Lemon grass (minced)
  • 1 tsp Turmeric powder
  • 3 Thai (hot) chillies (minced)
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce
  • 1/2 tsp Salt
  • 4 Green onion, chopped 1 cm (~1/2 in)pieces   
  1. Add cooking oil to a pre-heated wok
  2. Sauté garlic, lemon grass, hot chillie and chicken wings and stir well.
  3. Season with sugar, salt, turmeric, fish sauce and add some water and stir well with the  spatula to mi...

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Ginger Fish Dipping Sauce

Posted by Kroocrew on Monday, October 4, 2010, In : Cambodia 
Ginger Nuoc Mam is a simple enhancement of an already delightful dipping sauce. The ginger adds a little more roundness and mouthfullness. It goes well with many fish and seafood dishes and is a great way to dress a steamed fish just prior to serving. In fact it's a general all round dressing and goes extremely well as a dressing on garden salads.

  • 1-3 hot chillies, finely minced. 
  • 2  1/2 cloves fresh garlic, smashed and diced
  • 80 ml (1/3 cup) fresh ginger, finely grated
  • 60 ml (1/4...

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Keng No Mai Sai Yanang ແກງ ໜໍ່ໄມ້ ໃສ່ຊີ້ນໝູ (Bamboo Soup and Yanang Leaf Juice)

Posted by Kroocrew on Sunday, October 3, 2010, In : Laos 
This recipe is adapted from the published recipes of Phia Sing, the last chef of the royal residence in Luang Prabang Laos. It is taken from the English translation of the published book "Traditional Recipes of Laos". The image is from the original manuscript.

© Prospect Books. Used with the kind permission of the publisher. 3 Oct 2010.

  • A bamboo shoot, boiled until it loses its (bitter) taste - if it is a large shoot, cut it into smaller parts of the right size for soup or a large ...

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Krapo Pla (กระเพาะปลา) Dried Fish Maw Soup

Posted by Kroocrew on Saturday, October 2, 2010, In : Thailand 
This is truly a sensational broth. The fish flavour is indiscernable but the consistency is extremely thick or almost gelatinous. It's like as if everything concentrated is being carefully held for the delicious introduction to our taste buds.

The gelling/thickening agent comes from the fish maw or the fish swim bladder. These are preserved by deep frying and then drying prior to packaging. Typically available in cellophane bags looking a little like puffed pork skin but a much lighter colour...
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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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Mushroom Sate

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

  • 1 clove Garlic, crushed
  • 1 teaspoon Fresh ginger, minced
  • 1 teaspoon Fresh lemon grass, minced
  • 1 tablespoon Fresh coriander, chopped
  • 30 ml Nuoc Mam sauce (o...

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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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Korean Spicy Rice Noodle Salad

Posted by Kroocrew on Tuesday, August 31, 2010, In : Korea 

  • 250 gm ½ lb mixed greens
  • 1/2 (Romaine) Lettuce chopped or other
  • 1 cucumber-thinly sliced
  • 1 pack Fresh Rice  Noodle
  • 1 mung bean sprouts
  • 1 carrot-thinly sliced
  • 2 scallions chopped

  • 1 tbsp fish sauce
  • 5 tbsp Sriracha Hot Sauce
  • 1 tbsp hot pepper paste (Kochujang paste)
  • 1 tsp sesame seed
  • 2 tsp sesame oil
  • 1 tbsp vinegar
  • 2 tbsp sugar

  1. Cook the rice stick noodles as instructed. In fact this is really a fast re-hydration step most esily performed by placing the dried noodles into a strainer ...

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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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Ikan Bilis (Anchovies)

Posted by Kroocrew on Sunday, August 29, 2010, In : Malaysian (Hawker) 

Ikan Bilis is seen most commonly with Malaysian food. It's served as a side dish or condiment and may even be semi-dried. The semi dried fish are produced on Pulau Pangkor. The monopoly for this food is by Keng Hai Chuan who also sells imported anchovies. The imported fish , presumably from Thailand, are cheaper and so has a definite part of Mr Beh's market. The premium fish though is his own catch and processing which is basically sun drying without any preservative. There is a visible diff...
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Chillie Tomato Preserve.

Posted by Kroocrew on Sunday, August 29, 2010, In : Thailand 

  • 500g (~1 lb) very ripe tomatoes
  • 4 cloves of garlic, peeled
  • 4 red chillies (personal preference)
  • 2 tsp finely chopped ginger
  • 2 Tbsp fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar
  • Pectin powder (Jam Setta) optional if jam won't set
  1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fr...

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Sup No Mai ฃุบหน่อไม้ (Bamboo Shoot Yum)

Posted by Kroocrew on Sunday, August 29, 2010, In : Laos 

  • 2 tablespoons toasted rice
  • ½ lime
  • 1 teaspoon ground dried chillie
  • 2 green onions, sliced
  • 1 teaspoon fish sauce (You can use a vegetarian fish sauce to keep this a vegetarian dish)
  • ½ bottle bamboo shoots (Please see the notes below on getting the best from the shoots)

  1. Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice.
  2. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
  3. Serve as a selection ...

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Yaki Sake 焼き鮭 (Grilled Salmon)

Posted by Kroocrew on Monday, August 23, 2010, In : Japan 

  • Fillets of salmon
  • Barbecue Fish Marinade (or any marinade you may prefer)
  • Cedar or Alder grilling planks or tiles.

  1. Soak the wooden planks in water overnight
  2. Marinade the fish fillets for approximately 30 minutes at room temperature or 2 hours refrigerated.
  3. Pre-heat the grill to205oC (400oF). Place the planks in the grill for three minutes then turn them over for another three minutes. Remove the planks and make sure that the fish is ready to lay on the planks immediately. (The ...

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Khanom Chin Nam Ya Pla

Posted by Kroocrew on Sunday, August 22, 2010, In : Thailand 

  • 750 gm (1 1/2-to 2 lb) catfish, sliced into chunks
  • 1 Tbsp prahok (This is a preserved fish and quite strong in aroma initially)
  • 1 stalk lemon grass, hard outer layers removed, sliced into 5 cm (~2 in) pieces, pound lightly to bruise and release the fragrance and oils
  • 1/2 cup krachai (finger-root), peeled
  • 2 tsp. galangal
  • 3 dried Thai chillies. (Rehydrate and deseed to your preference)
  • 1/4 cup garlic cloves with peel
  • 1/4 cup shallots, peeled
  • 1 small mackerel, steamed and deboned
  • 360 ml (1 ...

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Barramundi with Banana Flower.

Posted by Kroocrew on Saturday, August 21, 2010, In : Vietnam 

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

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

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Cambodian Shrimp & Pork with Eggplant (Cha Traop Dot)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Cambodia 

© Photo by Duxyak. This image is used with kind permission.

This dish is extremely popular at least in tourist restaurants in Siem Reap and Phnom Penh. It's origin is China so often seen in Chinese restaurants in China as well.


  • 3 large purple eggplant (about 1.75 kg or4 lb.)
  • 1 Tbsp. Peanut oil
  • 5 garlic cloves, minced
  • 3-4 finely chopped chile peppers (or 1 Tablespoon prepared ground
  • chiles)
  • 3/4 lb. pork loin chopped into small pieces
  • 3/4 lb. shrimp, peeled, deveined and chopped
  • 3 Tbsp. f...

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Mushroom Soup with Yanang Leaf Juice

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 

The yanang (Tiliacora triandra, bai yanang ใบย่านาง) is a vine that grows everywhere in Laos. These produce  a little bitter taste as the Lao love. 

  • Mushrooms (Oyster, King Oyster mushrooms, enokitake etc ...)
  • 1/2 liter of juice yanang (canned or extract the juice from the leaves)
  • 1 small glass of Padek or fish sauce
  • 2 small red chillies
  • ½ chopped shallot in food processor
  • 2 sticks of lemon
  • 1/2 bunch of Betel leaves (pak i leut) coarsely chopped
  • 1/2 bunch chives ...

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Nam Jim (Thai Salad Dressing)

Posted by Kroocrew on Saturday, July 31, 2010, In : Thailand 

Nam Jim or Thai salad dressing is once again that great balance of flavours. The lime juice certainly wakens your mouth but the sourness doesn't make you pucker and hurt in the tonsils, the other ingredients of the palm sugar  and fish sauce softens the potential. At the same time there isn't a tameness to the dressing as the chillie kicks in rather quickly which stimulates chewing to minimise the heat. The garlic, shallot and coriander all add extra dimensions of flavour and the final comb...
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Serunding Ikan (Spicy Fish Floss)

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

  • 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
  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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Sakura Denbu 桜田麩 (Fish Floss)

Posted by Kroocrew on Monday, July 26, 2010, In : Japan 

This Japanese creation is delicate, elegant and light. It's a very well though out food and is used extensively in Japanese cuisines for many different genre foods.

Ikan serunding is another fish floss and created I presume by the Indonesians at some time. The flavour is more definite and the appearance less dainty. Flavour wise fantastic. Ikan Serunding recipe is here.

  • 300 g / 10.5 oz fresh cod or other friable, low-fat white fish, filleted
  • 1 teaspoon sea salt, plus extra for poachi...

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

Posted by Kroocrew on Saturday, July 24, 2010, In : Cambodia 

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

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Fish Marinade (lemon juice, scallions, coriander/cilantro, pepper, ginger, rice vinegar)

Posted by Kroocrew on Thursday, July 22, 2010, In : Vietnam 

  • 120 ml (1/2 c.) olive oil
  • 1 1/2 tbsp. lemon juice, fresh
  • 1 1/2 scallions, chopped
  • 2 tbsp. coriander leaves (cilantro), fresh
  • 1/4 tsp. ground pepper
  • 1 tsp. fresh ground ginger root
  • 2 tbsp. rice vinegar
  • Fish. larger ocean fish species.
  1. Mix oil, lemon juice, scallions, cilantro, pepper, ginger root, and rice vinegar.
  2. Pour over fish. Refrigerate 1 to 2 hours.
  3. Grill or bake.
  4. Burn fennel stalks in grill when cooking fish for added flavour.

Other Sauces
& Marinades
for Fish?

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Japanese Fish Marinade (sesame oil, soy sauce, lime juice, mirin, garlic, ginger, chillie)

Posted by Kroocrew on Thursday, July 22, 2010, In : Japan 

  • 120 ml (1/2 c.) sesame oil
  • 240 ml (1 c.) tamari or reg. soy sauce
  • 120 ml (1/2 c.) lime juice
  • 60 ml (1/4 c.) mirin.
  • 2 tbsp. minced garlic
  • 2 tbsp. minced fresh ginger
  • 3 tbsp. crushed red pepper flakes
  1. Fifteen minutes before cooking the fresh fish, cover the fish  with the marinade.
  2. Place on the oil greased barbecue grill.
  3. Initially brush the fish with oil and then periodocally with the marinade.
  4. Grill the fish or fillets on a barbecue until cooked. (Approx 5 to 7 minutes)

Other Sauce...
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Ginger-Soy Fish Marinade (garlic, soy sauce, rice vinegar, ginger)

Posted by Kroocrew on Thursday, July 22, 2010, In : China 

  • 4 garlic cloves, crushed
  • 3 tbsp. soy sauce
  • 1 tbsp. rice vinegar or dry sherry
  • 3 tbsp. vegetable oil
  • 2 tbsp. sugar
  • 2 tbsp. minced fresh ginger
  1. Place the fish in a non-reactive bowl.
  2. Mix marinade ingredients and pour over fish.
  3. Marinate, covered, for 2 hours.

Other Sauces
& Marinades
for Fish?

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Sweet - Spicy Fish Marinade (honey, soy sauce, lemon juice, sesame oil, chillie, pepper)

Posted by Kroocrew on Thursday, July 22, 2010, In : Korea 

  • 120 ml (1/2 c.) honey
  • 60 ml (1/4 c.) soy sauce
  • Juice of 1 lemon
  • 1 tbsp. Oriental sesame oil
  • 1/4-1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. crushed black pepper
  1. Place fish in glass or ceramic baking dish. Combine honey and remaining Ingredients: and pour over fish to coat. Cover with plastic wrap and marinate 30 minutes before cooking.
  2. Heat and oil BBQ grill.  Place fish on grill, skin side down if you're using a fillet.
  3. Cover and cook 5 minutes.
  4. Drizzle fish with marinade and co...

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Fine Fish Marinade (white wine, soy sauce, garlic, brown sugar, Tabasco)

Posted by Kroocrew on Thursday, July 22, 2010, In : Korea 

The combination of soy sauce and brown sugar gives a Teriyaki flavor.

  • 120 ml (1/2 cup) dry white wine
  • 1 small onion, finely chopped
  • 120 ml (1/2 cup) light soy sauce
  • 60 ml (1/4 cup) water
  • 1 clove garlic, minced
  • 2 tablespoons brown sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Tabasco
  1. Combine all ingredients in a glass container.
  2. Store in the refrigerator.

Other Sauces
& Marinades
for Fish?

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Barbecue Fish Marinade (soy sauce, lime, vinegar, garlic, sesame)

Posted by Kroocrew on Thursday, July 22, 2010, In : Vietnam 

  • 60 ml (1/4 c.) soy sauce
  • 60 ml (1/4 c.) lime juice
  • 60 ml (1/4 c.) vinegar
  • 60 ml (1/4 c.) oil
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic pwdr
  • 1/4 tsp seasoned salt
  • 1 Tbsp. sesame seeds
  • 1 tsp chopped garlic
  1. Whisk together all Ingredients:.
  2. Marinate fish for at least 1 hour before cooking.

Other Sauces
& Marinades
for Fish?

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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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Buta Kakuni (Japanese Braised Porkbelly)

Posted by Kroocrew on Wednesday, July 14, 2010, In : Japan 

  • dried sardines (about 2 tablespoons)
  • 5 1/4″ thick rounds of ginger
  • 2 cloves of garlic smashed
  • 1 C water
  • 1/4 C mirin
  • 1 Tbs sugar
  • 2 Tbs sake
  • 2 tsp soy sauce
  • 3/4 tsp kosher salt
  • pork belly cut into 2″ strips
  1. Wrap the dried baby sardines in a cheese cloth and tie with some kitchen twine to make a “bouquet garni” of fish.
  2. Select a heavy based pot with a fitting lid, large enough to just hold the pork uncreased.
  3. Combine all ingredients except the pork belly in the pot, cover and s...

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Nam Prik Kiga (Chillie Sauce)

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 

  • 6 tbl  prik ki nu (green birdseye chili), sliced thinly
  • 6 tbl  prik ki nu daeng (red birdseye chili), sliced thinly
  • 4 tbl  hom daeng (shallots), sliced thinly
  • 2 tbl  kratiem (garlic), sliced thinly
  • 3 tbl  phak chi (coriander, including root), chopped
  • 1 tbl  nam makrut (lime juice)
  • 1 tbl  fish sauce

  1. Sauté the chillies, shallots and garlic in a little hot oil. Cool and homogenise the mixture in a food processor or mortar and pestle.
  2. Store refrigerated for up to 10 days.

Ideal with bb...
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Nam Prik Tha Daeng (Red Eye Nam Phrik)

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 

  • 240 ml (1 cup)  fish, flaked
  • 120 ml (½ cup)  prik ki nu daeng haeng (dried red chilis)
  • 4 Tbsp  hom daeng (shallots), thinly sliced
  • 2 Tbsp  kratiem (garlic) sliced
  • 2 Tbsp  nam pla (fish sauce)
  • 1 Tbsp  phak chi (the stems and roots of cilantro), chopped
  • 1 Tbsp  kapi (fermented shrimp paste)
  • 1 Tbsp  nam som paep (palm sugar)
  • 1 Tbsp  nam manao (lime juice)
  • 1 Tbsp  nam makham piak (tamarind juice)

  1. Stir fry the chillies until aromatic. Set aside. Stir fry the shallots, garlic, and cilantr...

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Pig's Trotter Soup (Ashitibichi) 豚足スープ

Posted by Kroocrew on Friday, July 9, 2010, In : Japan 

© Used with kind permission of owner

  • 1.6-1.8kg (3.5-4 lbs) pig's feet, whole or sliced lengthwise
  • 2 large pieces of ginger, scrubbed and sliced lengthwise (No need to skin the ginger)
  • 2-3 strips of dried kombu strips, soaked and knotted (see Preparation of Kombu following)
  • 2-3 Tbsp awamori or sake
  • 1 medium daikon, peeled and cut crosswise into 2-inch thick slices
  • 2 medium carrots, peeled and cut into 2-inch thick slices
  • 8-10 dried shiitake mushrooms, rehydrated
  • 1 packet dashi nomoto, dr...

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Thai Style Twice Cooked Duck Curry

Posted by Kroocrew on Tuesday, July 6, 2010, In : Thailand 


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

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

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Khanom Giap (Thai Steamed Dumplings)

Posted by Kroocrew on Friday, June 18, 2010, In : Thailand 


For the wrappers:
  • 30 circular Wonton wrappers, each about 9 cm (3 ½ in) diameter. Available frozen in Asian groceries. Gyoza wrappers or won ton wrappers are easy to work with.

For the filling:
  • 240 ml (1 cup) raw ground pork
  • 240 ml (1 cup) raw shrimp, peeled, cleaned and finely chopped
  • 3 sprigs coriander (cilantro) roots
  • 3 cloves fresh garlic, smashed and chop-minced
  • 10 peppercorns
  • 1 onion, finely chopped
  • 6 water chestnuts, finely chopped
  • 1 tablespoon tapioca starch (may substitute cor...

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Acar Kunyit Ikan Belanak (Pickled Fish)

Posted by Kroocrew on Thursday, May 20, 2010, In : Malaysian (Malay) 

Image pending

  • 1kg ikan belanak (mugilidae) blue-spot mullet, atau, blue-tail mullet
  • 200g young ginger
  • 100g garlic
  • 3 red chillies
  • 3 green chillies
  • 5 cm (2 in) fresh turmeric
  • 100ml vinegar
  • salt and sugar to taste
  • oil for frying
  1. Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain.
  2. Slice ginger and garlic.
  3. Remove seeds and cut chillies into quarters.
  4. Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garl...

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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

  • 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

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

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Keropok Lekor / Keping

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

  • 1 kg (~2 lb) fish (ikan parang or ikan kembong)
  • 500g (~1 lb) sago flour
  • Salt to taste
  • 125ml (~1/2 cup) water
  • Some ice-cubes
  • 1 or 2 pandan leaves

  1. Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
  2. Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.
  3. Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir th...

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

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

  • 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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Grilled Skate – Ikan Bakar

Posted by Kroocrew on Sunday, May 16, 2010, In : Malaysian (Malay) 

Skate is the most popular fish for this type of grill. The meat tends to hold together and not flake. Grouper is another option

  • 500 gm (1 lb) skate or a fish which doesn’t flake easily when cooked
  • Cooking oil
  • 4 pieces of large banana leaves
  • 1 thinly sliced shallot or small onion for the dipping sauce
  • A lime or lemon for the dipping sauce

Marinade – For Blending

  • 4 sliced shallots or 2 small onions
  • 2 sliced medium sized onions
  • 1 stalk sliced lemon grass – use only the bottom 3 inches
  • 2...

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Num pa-chok tirk ka-chuii (Khmer noodle soup with finger-root)

Posted by Kroocrew on Thursday, May 13, 2010, In : Cambodia 

Ingredients :

  • 1 Package, 500 gm, rice vermicelli noodle
  • 2 liters (8 cups) water
  • 1 kg (~2 lb) Filet Snake head fish, basa fish or catfish
  • 1.5 liters (6 Cups) water
  • 4 Cloves garlic, minced
  • 1 Tablespoon minced  finger-root
  • ½ Cup  minced lemon grass
  • 1 Tablespoon minced  galanga root
  • 2 Chillie (option)
  • ½ Teaspoon turmeric powderor grnd fresh root.
  • 2 Tablespoons roasted rice powder
  • 2 Stalks green onion, chopped
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • 2 Tablespoons creamy style pic...

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Fish Sukuti (Nepali Crispy Fish)

Posted by Kroocrew on Thursday, May 13, 2010, In : Nepal 

  • 1 kg (~2 lbs.) fish fillets (typically trout) cut into 2.5 cm (1-in) slices
  • 240 ml (1 cup) onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons light soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chillies
  • 1 teaspoon cumin seeds
  • 240 ml (1 cup) scallions, cut into 2.5 cm (1-in) length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Szechuan pepper
  • 2 tablespoons hon...

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Fried Bacalhau (codfish cakes) 炸馬介休球

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

  • 250 gm (~1/2 lb) Bacalhau (Salted Cod Fish)
  • 500 gm (~1lb)  potato
  • 1 green onion
  • 1 tbsp Sugar
  • 1 tbsp white pepper
  • 1 egg

  1. Soak the bacalhau in water for 2–3 hours to soften and dilute the salt.
  2. When softened, remove skin and bone.
  3. Place the bacalhau meat in a bag and pound on it until the bacalhau become silk-like.
  4. Boil the Potato; then remove the skin and mash.
  5. Dice the green onion and scramble the egg.
  6. Mix the ingredients together.
  7. Use a table spoon to shape the bacalhau mixture ...

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Salted Cod and Chick Pea Salad (Salada de Grão com Bacalhau) 鹽漬鱈魚和鷹嘴豆沙拉

Posted by Kroocrew on Wednesday, April 21, 2010, In : Macau 

  • 250 gm chick peas
  • 2 salted cod steaks
  • 1 onion with cloves
  • 2 cloves of garlic
  • 2 bay leaves (laurel bay leaf)
  • 2 red pepper
  • 2 tsp cumin seeds
  • 1 tbsp Sherry vinegar
  • 4 tbsp olive oil
  • Large bunch of parsley

  1. Soak the cod in cold water for 2-3 days (depending on the thickness of the pieces) changing water twice a day.
  2. In the last day add the chick peas to the water to soak overnight.
  3. Boil in fresh water (with a little more salt) with a “cloved onion” (a peeled onion with cloves stuck into...

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Fish Head Soup with Pickled Mustard-Greens

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

  • 2 large fish heads, such as croaker or salmon, approximately 700 gm (~1 ½ lbs) total
  • 1.5 liter (~6 cups) of oil for frying
  • 1 tablespoon Shao Xing rice wine, or sake
  • a few thick slices of ginger
  • 2 green onions, sliced thickly on a bias
  • 170 gm (6 oz) tin of Sichuan pickled mustard greens
  • bean thread noodles, optional
  • finely sliced green onions for garnishing

  1. In a wok, bring the oil to 205oC (400oF). Thoroughly blot the fish heads on a paper towel, and split each head in half with st...

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Summer Soba Noodles Bar 夏そばの麺バー

Posted by Kroocrew on Saturday, April 17, 2010, In : Japan 

  • 280ml (1.125 cup or 9 oz) fresh or 250ml (1 cup or 8 oz) dried Soba noodles. {A mixture of various coloured noodles adds to the visual attractiveness of the dish}
Ingredients for Sauce:
  • 250ml (1 cup) water
  • 250ml (1 cup) creamy peanut butter or almond butter
  • 2 Tbsps of a light soy sauce
  • 2 to 3 Tbsps of a chilli garlic sauce. {There are many of these on supermarket shelves and your asian grocer will almost certainly help you select one from their own stocks}
  • 60ml (1/4 cup) chopped fresh ...

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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.


  • 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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Summer Noodle (Echizen Oroshi Soba) おろし蕎麦

Posted by Kroocrew on Thursday, April 15, 2010, In : Japan 

  • 2 bunch of dry Soba
  • 1/2 grated daikon radish
  • Half bunch of chopped green onion
  • 1 large bag of hanakatuo (bonito flake for dashi soup)
  • 30ml mirin
  • 250ml soy sauce
  • 30g sugar
  • 300ml water

Soba dashi soup
  1. Boil the 300ml water in a large sauce pan add the hanakatuo into the sauce pan when water is boiled. Boil for 2-3 min.  When the dashi is already, drain them and cover with paper towels and leave it aside
  2. Prepare another sauce pan, add the dashi soup, soy sauce and place over medium heat unti...

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Tonjiru Soup (A hearty Japanese soup)

Posted by Luiz HARA on Thursday, April 15, 2010, In : Japan 

Tonjiru Soup – Hearty Japanese Miso Soup with Pork Belly and Root Vegetables

© Luiz HARA

A recipe modified by Luiz Hara here on the  link above.

  • 300 gm (11oz) thinly sliced pork belly (same used for sukiyaki or Korean hot pots) *
  • 1 large carrot cut into bite size pieces (can be substituted with pumpkin or sweet potato)
  • 8 cm (~3 in) piece of daikon (Japanese white radish) cut into bite size pieces
  • 1.2 litre (1 1/3 quart) of dashi stock
  • 2-3 tbsp brown miso paste
  • 2 tbsp finely sliced s...

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Teriyaki Marinade & Sauce.

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


  • Soy sauce
  • Sake
  • Mirin
  • Ginger 60 gm (2 oz)  piece
  • Cornflour (Cornstarch)
  • brown sugar
  • water


  1. Grate the ginger and squeeze the grated pulp to make Ginger juice.

Teriyaki Marinade:
  1. Take 1 Tbsp of Ginger juice
  2. 120 ml (1/2 cup) Soy sauce
  3. 120 ml (1/2 cup) Sake
  4. 60 ml (1/4 cup) mirin
  5. 2 Tbps raw (brown) sugar
  6. Mix to dissolve.

Teriyaki Sauce:
  1. 1 tsp cornstarch (cornflour)
  2. 2 tsp water.
  3. Mix to disperse.
  4. Add the remaining marinade into a pan and bring to a boil.
  5. Drizzle in the cornflour/water mix with continuo...

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Nam Phrik Narok น้ำพริกนรก (Hell Fire Sauce)

Posted by Kroocrew on Saturday, March 13, 2010, In : Thailand 

CC license


  • oil to deep fry
  • 1 kg (~2 lbs) of filleted white fleshed freshwater fish
  • 480 ml (2 cups) Thai chillie
  • 120 ml (1/2 cup) garlic
  • 120 ml (1/2 cup) shallots
  • 3 tablespoons shrimp paste
  • 60 ml (1/4 cup) fish sauce
  • 3-4 tablespoons palm sugar.


  1. Flake the fish and deep fry until the flakes turn golden brown.
  2. Chop the chillies, shallots and garlic, then broil them briefly and pound the ingredients together in a mortar and pestle or food processor to form a smooth paste.
  3. Place in a small saucepan...

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Tom Kha Salmon.

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


  • 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


  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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Lao Barbecued Fish

Posted by Kroocrew on Monday, March 8, 2010, In : Laos 

Without hesitation I can say that this fish is enjoyed by fish eaters as one of their best meals in Laos. It is commonly available at the evening food market in Luang Prabang and at the riverside open air evening cafes along the Mekong in Vientiane.

  • 1 Tbsp chopped lime "Makrud" leaf (Citrus x hystrix)
  • 1 Tbsp chopped lemongrass
  • 1 Tbsp chopped galangal
  • 1 Tbsp chopped garlic
  • 3 Tbsp chopped green onions
  • 3 Tbsp chopped cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1 red snapper or any white fles...

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Uyghur Roast Fish

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 

  • Fish
  • Xinjiang Spices
  • Salty water

  1. Cut the fish along the entire underside.
  2. Remove the internal organs and splay the fish into two halves but don't cut the fish dorsal edge through completely.
  3. Rub the fish surface with a little oil and sprinkle Xinjiang Spice mix on the fish.
  4. Use several wooden skewers to penetrate the fish horizontally, and then use a wooden skewer slightly longer than the fish to penetrate the fish vertically.
  5. Set the skewered fish vertically in a semi-circle...

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Fish Head Curry

Posted by Kroocrew on Thursday, March 4, 2010, In : Malaysian (Nyonya) 

CC license

Ingredients :
  • 1 medium-sized head. Use any of  threadfin, Spanish mackerel or red snapper
(A) Ground Finely
  • 8 dried chilies
  • 10 shallots
  • 1 stalk lemon grass, cut into small pieces
  • 3 pips garlic
  • thumb-sized piece fresh young turmeric

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

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Fish Head with Chopped Chili 剁椒鱼头(duòjiāoyútóu)

Posted by Kroocrew on Thursday, March 4, 2010, In : China 

Fish Head with Chopped Chili is a signature Hunan dish.


  • spotted silver carp head,
  • 5 red chillies,chopped.
  • 2 Tbsp Hsao Xing cooking wine,
  • 2 Tbsp chicken essence,
  • 1 Tbsp fermented black beans,
  • 2.5 cm (1 in) piece of ginger,
  • 2 shallots,
  • salt
  • garlic. 
  • Cooking oil

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

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Katiev Phnom Penh កុយទាវភ្នំពេញ (Phnom Penh noodle soup)

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

CC license

Ingredients :

  • 2 litres (8 cups) water
  • 1 Package yellow egg noodle (mee) or white rice noodle (katiev)
  • 250 gm (~½ lb) Bean sprouts
  • A handful of mixed herbs ( cilantro, sweet basil leaves and mint)
  • 1 Fresh Lemon or lime, sliced
  • 500 gm (~1 lb) Chicken neck bones
  • 500 gm (~1 lb) Pork neck bones
  • 1 Small dried squid, soaked in warm water and drained
  • 60 ml (¼ cup) dried shrimp, soaked in warm water and drained
  • 2 Cloves garlic
  • 1 Yellow onion, cut in half
  • 1 Small finger size piece fresh ginger
  • 1 Star anise
  • 1 Ta...

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Fresh Salmon Korroke

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

CC license


  • vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 small carrot, peeled and finely chopped
  • 1 oz (25g) frozen peas
  • 7 oz (200g) floury potatoes, peeled and quartered
  • 10 1/2 oz (300g) fish fillet (salmon)
  • 1 oz (25g) sweet corn, drained
  • salt and white pepper
  • 3 eggs
  • 4 heaped spoons of flour
  • 2 oz (50g) Panko (asian breadcrumbs)


  1. Heat the wok over medium heat for 1-2 min until hot and almost smoking and add 2 tbsp oil.
  2. Add onion, cover and cook over very low heat 5 min until translucent, st...

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Salmon Teriyaki

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

  • 4 Salmon, skin on
  • 1 tbsp *Olive Oil (Extra Light) or **Avocado Oil
  • 8 shiso leaves, (optional)

    For the Teriyaki sauce:
  • 275ml (9 fl oz) Soy sauce
  • 140 ml (4 3/4 fl oz) Saké
  • 140ml (4 3/4 fl oz) Mirin
  • 120g (4 oz) Sugar

  1. Mix all the ingredients for the teriyaki sauce together and stir until the sugar dissolves.
  2. Marinate the salmon fillets in half of the sauce for at least 2-3 hours, ideally 5-6 hours.
  3. Pour the remaining sauce into a saucepan and cook on the lowest heat for about 30 m...

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Japanese Tunacakes

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

CC license


  • 3 xtuna fillet or tuna steaks, 175-225g (6 - 8 oz) each, chopped into small chunks
  • handful Japanese panko crumbs
  • 1 Egg
  • 4 cm (1 1/2 in) piece fresh ginger, finely chopped
  • 3 Spring onions, finely chopped
  • 3 Portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
  • vegetable oil, for frying
  • Soy sauce
  • Sesame oil
  • salt and black pepper

For the salad
  • 100 g (3 1/2 oz) Rocket, stalks removed
  • 2 tsp dark Soy sauce
  • 1 tbsp toasted Sesame oil
  • 2 Spring onions, finely shredded
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Yum Moo Yor ยำหมูยอ (Spicy Vietnamese Sausage Salad)

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


  • 480 ml (2 cups) Vietnamese sausage (Moo Yor)
  • 45 ml (3 Tbsp) sliced Red-onion
  • 5 red chillies, lightly pounded
  • 40 ml (~2 ½  Tbsp) lime juice
  • 30 ml (2 Tbsp) rice whisky
  • 1 tsp rice wine vinegar
  • 1 ½  Tbsp fish sauce
  • 1  tsp. sugar
  • 4 pieces sliced regular tomato or 4 cherry tomatoes quartered
  • 2 scallions, cut into 5 cm (2 in) pieces
  • 2 Chinese, celeries, cut into 5 cm (2 in) pieces
  • Lettuce
  • Cucumber


  1. Slice Vietnamese sausage into 2 cm (~¾ in) pieces.
  2. Add onion, ground chillie, fish sauce, lime ...

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Maguro Tataki (Tuna with Tomato Dressing)

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

CC license
[From "Complex simplicity," New Straits Times. 9 Jan 2010]


This dish noticeably benefits from the freshest ingredients and the best quality processed items.

  • 200g (7 oz) fresh sashimi quality tuna
  • 20g (~3/4 oz) spring onions, chopped
  • 30ml (1 oz) light soy sauce


  • 70g (~2 1/2 oz) onions, chopped
  • 15ml (1/2 oz) vinegar
  • 8g (~1/3 oz) sugar
  • 3g (1/10 oz) wasabi
  • 5g (` 1/5 oz) black pepper
  • 15ml ( 1/2 oz) sesame oil
  • 15ml (1/2 oz) olive oil
  • 60g (2 oz) cherry tomatoes, chopped



  1. Mari...

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Parshey Mach Sarsher Jhal (Parshey Fish in Mustard Sauce)

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

CC license


  • 100 gms (3 1/2 oz) Parshey fish (Mullet)
  • 1/2 tsp  Turmeric powder
  • 1 tsp  Chilli powder
  • 2 Tbsp  Mustard paste
  • 6 Green chilli
  • 1 pinch  Black cumin seeds
  • 240 ml (1 cup) Coriander leaves
  • Salt
  • 240 ml (1 cup)  Mustard oil


  1. Cut and clean fish, apply salt and turmeric powder,set aside for some time.
  2. Shallow fry the fish. Keep aside.
  3. Heat oil, add black cumin seeds and 2 green chillies .
  4. Add turmeric powder, chilli powder and 2 tablespoons of water.
  5. Stir for a while.
  6. Disperse mustard paste in ...

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Lap Pa Keng (Raw Fish Laap)

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


  • 1 pa keng, scaled, gutted and washed - keep the intestine, if it is clean, and eggs, if any, wrap them together in pieces of banana leaf and grill them on the fire until cooked-take half only of the flesh of the fish, wash it and chop it finely - put the fish skin in the soup until it is just enough cooked, then take it out and chop it into small pieces
  • 5 sweet young round eggplants - place them on a charcoal fire until their skins are burned, but do not let the seeds inside burn...

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Steamed Fish in Ginger Sauce (姜蒸鱼酱油)

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

CC license


  • 300g fresh wan-yu or water fish fillet
  • 2 stalks spring onion

Ingredients for Ginger Sauce
  • 2 tbsp vegetable oil
  • 100g fresh ginger
  • 50ml water
  • 1 tsp water
  • 1 tsp oyster sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp cornflour water (for thickening)
  • 1 tbsp fried garlic oil
  • 1 tbsp coriander leaves
  • 1 tbsp spring onion (shredded)
  • dash of sesame oil
  • dash of chicken granules


Ginger Sauce:
  1. Using a food processor, process the fresh ginger and water till very fine texture
  2. Pour into a wok then add in the rest of...

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Ding Xiang Hua Sheng 丁香花生 (Fish Fry with Peanuts)

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

A classic Taiwan savoury appetiser, as a salty/spicy snack, it also goes well with an ice-cold beer or two.


  • 80 g (3 oz) dried fish fry (4–6 cm length)
  • 100 g (3.5 oz) cooked peanuts (with or without skins)
  • 2 cups vegetable oil
  • 2–3 large green or red chillies, sliced diagonally
  • 3 cloves garlic, chopped roughly
  • 3 stalks spring onions, chopped
  • 1 tablespoon rice wine
  • Pinch pepper


  1. Heat oil in a saucepan to 120 degrees C. (248 F.) and deep fry fish for about 1 minute. Remove and drain...

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Trey Kho Marit (Peppered Caramelised Smelt)

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

"Smelt" fish

Ingredients :

  • 1 lb Fresh smelt
  • 1 Tablespoon water
  • 1 Tablespoon sugar
  • 1 Cup water
  • 4 Cloves garlic, minced
  • ¼ Cup fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon salt
  • ½ Teaspoon black pepper

Method :

  1. Clean fish, heads off, take a little sharp knife cut along the both sides of fish back bones. Gently pulls the central bones out and down toward the fish tail, and cut then cut the bones and tail off, set aside.
  2. Prepare the caramel sauce by adding 1 tablespoon of water and 1 tablespoon of sugar in a po...

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

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

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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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Mawk Mak Phet (Stuffed Chillie Peppers)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 


  • 8 Poblano or fresh New Mexican green chillies
  • 350 gm (~3/4 lb) Founder, snapper, or any white fish fillets (flaked)
  • 120 ml (1/2 cup) Cooked rice
  • 4 Green onions (chopped including the green portions)
  • 2 cloves Garlic (minced)
  • 1 Tbsp Fish sauce
  • 1 tsp Fresh ginger (minced)
  • 1 Lemon (juice)   
  • Banana leaves or aluminium foil


1.    Slit each chillie from the stem to the tip being careful not to cut completely through the chile to the other side
2.    Remove the membrane and the seeds
3.  ...
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Khar Trey Ruah Nung Saik Chrouk (Caramelized White Fish)

Posted by Kroocrew on Sunday, December 13, 2009, In : Cambodia 

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  • 1 Kg (2 lbs) White Fish Fillets - tilapia
  • 60 ml (1/4 Cup) Fish Sauce
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 5 Cloves Garlic - finely chopped
  • 1 Tablespoon Sugar
  • 250 gm (1/2 lb) Pork - cubed
  • 500 ml (2 Cups) Water
  • 1 tsp Salt
  • 2 tsp Pepper
  • 1 Medium Scallion - finely chopped

  1. Slice the fish crosswise into 1/2 inch pieces. Marinate the fish in the fish and soy sauces for 20 minutes.
  2. Heat oil in skillet over high heat and saute the garlic until just brown.
  3. Reduce to medium, add sugar ...

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Perfect Chinese Steamed Fish (中国清蒸鱼)

Posted by Kroocrew on Saturday, November 28, 2009, In : China 

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  • 1 live fish (about 750 gm (1.5 lb) or less)

(The fish types commonly used include:
Tilapia, cod, sea bass, red snapper, yellow tail snapper, halibut, trout and even salmon. White fish are the norm. In China it's common to use carp.)

  • 5 cm (2 in) ginger (peeled and cut into thin strips)
  • 1 stalk scallion (cut into 5 cm (2 in) length, and then cut into thin silken threads)
  • Some cilantro leaves
  • 2 tablespoons cooking oil
  • 1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:

  • 4...

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Kitsune Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 

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Udon noodles served in hot soup and topped with seasoned aburaage are called kitsune udon.

Recipes for the dashi are here. You can also purchase dashi at retailers or online. They come in two forms either canned or dehydrated granules.


•    4 aburaage (deep-fried tofu), cut into halves

    For simmering aburaage:
•    3/4 cup dashi soup stock
•    1 Tbsp soy sauce
•    1 Tbsp mirin
•    2 Tbsp sugar

    For soup:
•    5 cup dashi soup stock
•    2 Tbsp soy sauce
•    3 Tbs...
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Fish Do-peAjA

Posted by Kroocrew on Tuesday, November 10, 2009, In : Bangladesh 

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  • Fish (preferably small, cut into small pieces) 240 ml (1 cup)
  • Sliced onions: 120 ml (1/2 cup)
  • Chilli powder/paste (red) 1 tsp
  • Turmeric powder/paste 1 tsp
  • Onion paste 30 ml (2 tbsp)
  • Ginger paste 1/8 tsp
  • Pepper paste 1/4 tsp
  • Shredded  cilantro leaves ( amount personal pref)
  • Onion leaves 30 ml (2 tbsp)
  • Oil 80 ml (1/3 cup)
  • Salt 1 tsp
  • Tomato  2 medium


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

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Tirk Prahok ទឹកប្រហុក (Preserved fish dipping sauce)

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

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Sweet, sour and spicy, with a delicious light flavouring fermented/pickle fish dipping sauce. This is an authentic Khmer recipe and the most popular dipping sauce in Kampuchea Krom. Sauce is very important in most Khmer dishes.

NOTE: non-fish eaters will NOT enjoy the flavour of this sauce at all. Advise your guests of this.



  • 240 ml (1 cup) water.
  • 30 ml (2 tbsp) creamy style fermented/preserved fish paste “prahok”. ( 2 tbsp is a conservative estimate of optimal amount of prah...

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Trey Kho Manor (Caramelized Fish With Pineapple)

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

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Caramelised fish dishes are popular across the region. Recipes are few and far between


For Caramel sauce (Tirk Kmao):
  • 1 Tablespoon sugar
  • 1 Tablespoon water

Main ingredients:
  • 480 ml (2 Cups) water
  • 1  450 to 700 gm (1-1 ½ lbs ) fresh-water fish (eg: trout, snakehead or catfish) cleaned and cut 2 cm (1/2 in) thick
  • ½ Pineapple, peeled and sliced
  • 30 ml (2 tbsp) fish sauce
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 Cloves garlic, minced
  • ¼ tsp black pepper
  • 3 Stalks green onion, chopped


  1. Make caramelized sa...

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Sngou Chruok Trey ស្ងោជ្រក់ត្រី (Fresh Sour Fish Soup)

Posted by Kroocrew on Saturday, October 31, 2009, In : Cambodia 

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1/2 stalk of Lemon grass.
3 kaffir lime leaves, washed
1 tbs uncooked rice, washed, drained
1 small size of fresh sea bass, catfish, scaled, washed and cut.
1/2 green onion, chopped
600 ml (2 1/2 cups) of  water
415 ml (1 can, 14 oz) of chicken, fish or mushroom broth, 
green mango, peel the skin and grate.
1 clove of garlic, minced
Khmer basil, (chee neang vong)  washed and cut
Khmer coriander, (sangkahum) washed and cut
1 tsp fish sauce
a pinch of salt
a pinch of sugar
a pinch of granu...
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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 :


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


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)

1. For the spice mixture, combine the ingredients in a food processor and process until smooth or pou...
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Chongqing Hot Pot (重庆火锅)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 

This is a local variation on a regional dish called Szechuan Hotpot. It is exceptionally spicy and is generally served with two cooking pots. One with chillie and the other without. It's not a popular tourist food because of the heat but it is very delicious and if you keep to the non-chillie boiler, a delighful dish. It's a great meal to enjoy in the restaurants on the bank of the Yangtze in Chongqing waiting for the cruiser to set sail .

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Yield: 6 servings


  • 250 gm  (8 oz) bonele...

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West Lake Fish (西湖鱼)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 

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A dish from an ancient capital of China now called Hangzhou, renowned for its cuisine. A city with a now central man made lake going back to antiquity. A city Marco polo is reputed to have visited (*maybe?) and paraphrasing one statement of his " a place where they combine meat with fish in their dishes". Obviously something not so common in Marco's home cuisine at that time. Hangzhou was also renowned for the beauty of her women and the fineness of her clothes plus the quality of her teas....

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Philippine Style Paella

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


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900 gm (2 lb) fryer chicken, cut into pieces   
900 gm (2 lb) pork tenderloin   
450 gm (1 lb) large shrimps
salt and pepper to taste   
3 large crabs   
20 fresh littleneck clams
1450 ml (6 cups) water   
120 ml (1/2 cup) olive oil   
1/2 teaspoon paprika
2 tablespoons chopped garlic   
60 ml (1/4 cup) chopped onion   
2 chorizos de Bilbao or pepperonis, sliced thin
3 cups raw rice (glutinous or sticky rice i...

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Fish Pie (Pastel de Pescado)

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

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PASTRY: 2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water

2 pounds grouper or sear bass, boned and cut into chunks
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup butter
1/3 cup diced potatoes
1/3 cup diced carrots
1/3 cup diced turnips
2 cups fish broth, or 2 cups chicken broth or bottled clam juice
1 eight-ounce can of Vienna sausage, sausges sliced into 1-inch-long pieces 1/2 cup diced ham
2 tablespoons all-purpose flo...

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Fugu Sashimi (Pufferfish Sashimi)

Posted by Kroocrew on Thursday, October 15, 2009, In : Japan 
The puffer fish in nature contains various amounts of a neurotoxin, tetrodotoxin. This accumulates in the fish from other sources particularly specific bacteria. It concentrates in the liver, ovaries and skin. In Japan all restaurants serving Fugu have specially licensed chefs who have been accredited after rigorous training. There maybe some toxin deliberately left on the meat as this causes a tingling sensation on the lips and tongue and for the connoisseur is sort. Deaths from Fugu sashimi...

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Jakopi Tofu

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

Jakopi Tofu is a quickly prepared side dish of delicious silky fresh tofu with a fish savoury finish

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•    2 blocks of soft tofu, the fresher the better.
•    40g (1 1/2 oz) of dried chirimenjako* (anchovies)
•    50g (2 oz) peanuts or almonds
•    Green onions
•    10ml (2 tspn) sesame seeds
•    5ml (1 tspn) sesame oil
* Available in Japanese grocery stores and online retail suppliers of Japanese foodstuffs. I would presume that any  dried anchovies would be suitable(?)


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Tempura 天ぷら

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

Tempura is almost made intuitively by cooks with minimal experience. The only trick is the batter which is straight forward in ingredients but not thoroughly mixed. This gives the tempura the classic uneven coating of the crispy batter.
Tempura was brought to Japan by the Portuguese, and through Japan to the rest of the world.

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  • Tempura batter mix*
  • Tempura dipping sauce
  • Prawn: raw and large
  • Seafood: anything
  • Vegetables: pumpkin, carrot, sweet potato, eggplant, and more
  • Mushrooms
* These...

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Vietnamese Fish Sauce table top dressing or dip. (Nuoc Cham)

Posted by Kroocrew on Sunday, September 27, 2009, In : Vietnam 

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The best Nuoc Cham is made from the best ingredients. Vietnamese fish sauce from the Delta region produces the best quality sauces of all the countries that are in production. If using a vinegar based sauce then use a quality Rice Wine Vinegar or a Sugar Palm  Wine Vinegar if available. There is a commentary on Fish Sauce at the end of this recipe.


There is a true vegetarian option for this sauce. Using a Vegetarian Fish Sauce makes an almost identical flavoured product of high sa...

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Malu Paan ( Srilankan Savoury Fish Rolled Bread or bread-rolls)

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

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Malu Paan on the Left, Roti on the Right

  • 1 pk. (1.4 kg) Bread Mix
  • 2 x 170g flaked light Tuna
  • 1 small Onion chopped
  • 1 green Chilli chopped
  • 1 sprig curry leaves (optional)
  • 1 piece *Rampe (optional)
  • 1 piece Cinnamon
  • 1 cm. Ginger root (crushed)
  • 4 cloves Garlic (crushed)
  • 2 Tbs Vegetable oil
  • Salt, Pepper and Cardamom powder (optional) to taste.
  • 4 medium Potatoes boiled, skinned and cut into pieces.

*Rampe is "pandanus leaf", the leaf from one of the screwpine trees. A strip means a 10 cm length. M...

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Thai Spicy Fruit Salad (Tampolomai) หรือคุณหมายถึง

Posted by Kroocrew on Monday, September 14, 2009, In : Thailand 

This is another of the many somtams of Thailand which is believed to have originated in Laos. Most western people think of the somtam as being a green papaya salad but this is really only a type. Somtam refers to the style of preparation and to the dressing used for the salads. So Tampolamai is a specific somtam and truly a fruit salad with a difference. There is no added oil but it has elements of savoury, sweet , sour and spicy.

The edges between desert fruits and savoury fruits are quite bl...
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Thai Fish Cakes (Tod Man Pla)

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

Ingredients : 

Fish cakes:

i. 450 g firm white fish fillets 
ii. 3 tablespoons cornflour or rice flour 
iii. 1 tablespoon fish sauce 
iv. 1 egg, beaten 
v. 1/2 cup fresh coriander leaves 
vi. 3 teaspoons Red Curry Paste or commercial paste 
vii. 1-2 teaspoons chopped red chillies, optional 
viii. 100 g green beans, very finely sliced 
ix. 2 spring onions, finely chopped 
x. 1/2 cup oil, for frying 
xi. Basic Dipping Sauce (or commercial sauce)

Dipping Sauce: (Sweet and sour cucumber sauce)

i. 50ml/2fl oz...

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Kaeng Som (Sour Thai Curry with fish)

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

Kaeng Som is made from a type of red curry paste, which could be made from dried chillies as well as from fresh chillies. Kaeng Som can be made with any kind of fish but most prefer crustaceous seafood; shrimp usually the most available and affordable. Any white fish works wonderfully. Kaeng Som is considered spicy by central, northern and north-eastern Thai people and is a regional specialty of southern Thailand. 
This dish is a coconut free curry.

This license for this great image has been k...

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Mok Pla

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

(A recipe from the Boat Landing Laung Namtha. Nthn Laos)



1 small (500-750g, 1x 1 lb.) catfish or similar firm fish
2 stalks lemon grass, white parts finely sliced
1 chilli
1 large clove garlic
1 teaspoon salt
Knorr chicken boullion cube (or 1 Maggi chicken stock cube) 
2 tablespoons dill leaves
2 tablespoons holy basil leaves
1 tablespoon raw sticky rice, soaked until soft and pounded to a pulp in a mortar (or 1 tablespoon ground roasted sticky rice)
1 tablespoon fish sauce
For 2- 4 packet...

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