Showing Tag: "meat" (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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Xiu Mai (Vietnamese Meatballs)

Posted by Kroocrew on Tuesday, September 13, 2011, In : Vietnam 

Xiu Mai or Vietnamese meatballs are seen in Chinese and Khmer Krom cusine with some variation which is as much by the cook as by the style of cusine. Some versions have a crunch element added with the addition of Water Chestnuts whereas other versions are completely smooth allowing a very soft and spreadable product suitable for use as a soft terrine as a sandwhich filling. Some are enhanced with a final braise in a tomato based sauce another and others in a caramel sauce. Northern Vietnam ...
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Mu Naem Tod แหนมทอด

Posted by Kroocrew on Friday, July 29, 2011, In : Thailand 

Pickling utilizing the properties of fermenting rice as a method for production of the pickling chemicals is used widely in Thailand and Laos. The technique with some variations is used for treating both meat and fish. The resultant product can be enjoyed uncooked or cooked and is a delicious option for meat or fish preparation.The process can be shortcut by using sodium nitrite but is not something that is recommended as being a very safe option. The pickling process otherwise can be allowe...
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Si Khrong Mu Naem ซี่โครง หมู แหนม (Fermented Pork Ribs)

Posted by Kroocrew on Friday, July 29, 2011, In : Thailand 

  • 250gm (9 oz). end section of pork ribs
  • 10 cloves garlic (crushed and sliced)
  • 2 tsp. salt
  • 6 tbsp. steamed rice
  1. Put pork in a  bowl. Add salt, garlic and rice.
  2. With your  hands knead the ingredients together.
  3. Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
  4. After 3 nights, deep fry the pork for 20minutes or until cooked alternatively  cook  in the oven.
This dish is fantastic. It's both the mixture of texture with the easy chewing of ...
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Nyonya Rice Dumplings

Posted by Kroocrew on Sunday, July 10, 2011, In : Malaysian (Nyonya) 

Ingredients :
  • 100g dried mushrooms
  • 300g lean pork
  • 1kg glutinous rice
  • 3 tbsp fried garlic
  • 2 tsp salt
  • 2 tbsp garlic (sliced)
  • 2 tbsp shallots (sliced)
  • 100g diced preserved winter melon
  • 20 pieces pandan leaves (or 40 bamboo leaves)
  • 20 pieces hemp string
  • 1/2 tbsp pepper
  • 1.5 tbsp coriander powder
  • 1/2 tbsp dark soy sauce
  • 2 tsp light soy sauce
Method :
  1. Soak dried mushrooms till soft. Drain and dice finely. Cook lean pork in boiling water. Drain and dice finely. Reserve stock that has been used to boil pork....

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Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

Posted by Kroocrew on Monday, June 20, 2011, In : Thailand 

Rad Nah is a commonly seen dish on street stalls in Thailand. A good preparation is hard to beat but many times it is light on in flavour. Flavourant has to be added heavily as the starch gravy really neutralises a lot of this. Tasting while making is the essence of success.

  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 t...

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Asado de Carajay

Posted by Kroocrew on Sunday, June 19, 2011, In : Phillipines 

All Rights Reserved © Used with the kind permission of Frank Hung

Asado de Carajay is a Spanish creation and has been adopted by Phillipine cooks. This dish may be made with any of the meats mentioned but the combination is particularly suitable for large get-togethers.

  • 1 ox tongue
  • ½ kilo pork
  • 1½ tbsp Soy sauce
  • ½ cup vinegar
  • 2 onions, quartered
  • ½ Tbsp paprika
  • 1 whole chicken
  • 1 bay leaf
  • 1 tsp black pepper-corns
  • salt to taste
  • 800 gm can mushrooms (400 gm fresh; 150 gm dehydrated reconstit...

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Moo Ping หมูปิ้ง (Grilled Pork Skewers)

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

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

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

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Tandoori Murgh

Posted by Kroocrew on Saturday, June 11, 2011, In : India 

  • Chicken, 1.5 to 2 kg (3 - 4½ lb).
  • Yogurt, 120 ml (½ cup).
  • Lemon juice, 80 ml (1/3 cup).
  • Garlic, 3 cloves minced.
  • Ginger, 1 Tbsp minced.
  • Salt.
  • Ground cumin, 1 tsp.
  • Ground cardamom, ½ - 1 tsp.
  • Cayenne pepper, ½ to 1 tsp.
  • Safron, a few strands crushed for maximum effect.
  1. Cut the chicken into serving sized peices and pierce the meat all over with a fork then cut the meat diagonally about ½ cm (¼ in) deep in three places.
  2. In a large bowl, mix the rest of the ingredients . Allow th...

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Posted by Kroocrew on Monday, June 6, 2011, In : Indonesia 

Indonesian Risoles are a Portuguese heritage. Made simply with carrot and celery, potato, garlic and optional meat. A thin crepe is wrapped around the pre-cooked flavoursome filling, sealed and crumbed. The parcel is then deep-fried to bring out a crispy skin. This food lends itself ideally to an hors d’oeuvre because the filling is pre-cooked and the deep-frying time dependant only on the evolving colour.

  • ¾ cup of all-purpose flour
  • 1½ cups of milk
  • 2 eggs
  • 150 g minced beef/chicke...

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Yam Makheua Yao ยำมะเขือยาว (Eggplant Salad)

Posted by Kroocrew on Monday, June 6, 2011, In : Thailand 

  • Thai Eggplant 2 halved lengthwise
  • Hardboiled egg 2 halved
  • Shallot ¼ cup thinly sliced
  • Dried shrimp 2 Tbsp finely pound
  • Minced pork 200 g
  • Water 120 ml (½ cup)
  • Mint leaves 1 bunch
  • Fish sauce 3 Tbsp
  • Lime juice 2 Tbsp
  • Palm Sugar 1 Tbsp
  • Coriander root paste 1 tsp
  • Thai chillies ½ tsp chopped finely
  1. Grill eggplant and when evenly cooked through, allow to cool, remove the skin and cut into 10 cm (2 in) pieces.
  2. Heat water in a pot over low heat, add minced pork and stir until cooked throu...

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Bánh Gà (Chicken Pancake)

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

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

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Nasi Goreng Hong Kong

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

Another of the nasi goreng recipes this one made with a typical Chinese flourish.

  • 3 cloves garlic, chopped .
  • 2  red chillies, sliced.
  • 100 grams chicken, cut into 1 cm cubes.
  • 150 grams of peeled shrimp.
  • 6 white fish balls, halved.
  • 2 stalks green onion, sliced.
  • 2 eggs, add ¼ teaspoon salt, scrambled.
  • 450 grams of cold rice.
  • 1 teaspoon fish sauce.
  • 1 teaspoon Worcestershire Sauce .
  • ½ teaspoon ground pepper .
  • 1 ¼ teaspoon salt
  • 1 tablespoon Angciu sauce (a commercial, cooking rice wine )...

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Nasi Goreng Magelangan

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

(This image is from

This dish is the transition between Nasi Goreng and Mee Goreng featuring both rice and noodles. A delicious dish with a good belt of spice lent from the addition of the suwir chicken.

  • 400 grams white rice
  • 200 g wet noodle
  • 3 eggs, beaten off
  • 100 grams of fried chicken, suwir
  • 5 cloves garlic, crushed
  • 5 tbsp tomato sauce
  • 3 tbsp chilli sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  1. Heat oil and fry garlic until fragrant. Enter...

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Ayam Suwir Pedas (Spicy Shredded Chicken)

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

All Rights Reserved © Used with kind permission of Husni Thamrin

  •  250 g (~½lb) chicken fillet
  •  1 stalk of white part of lemon grass
  •  1 Salaam leaves
  •  2  Keffir Lime leaves
  •  1 Tbsp  Tamarind juice extract
  •  100 ml chicken stock (can be a side product of the cooking chicken)
  •  ½  tomato, chopped
Spice Paste
  •  3 shallots
  •  2 cloves of garlic
  •  3 red chillies
  •  3 bird's eyes chillies
  •  ½ tsp of pepper
  •  Salt
  • Sugar
  1. Cook the chicken by boiling in water. Set aside to cool. Retain the stock and the...

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Nasi Goreng Ayam (Spicy Chicken Fried Rice).

Posted by SKroocrew on Wednesday, June 1, 2011, In : Indonesia 

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

Posted by Kroocrew on Friday, May 20, 2011, In : Xinjiang 

All Rights Reserved © Used with kind permission of Anindo Ghosh

  • 500 gm (~1 lb) fresh mutton
  • 3 carrots
  • 1 large white onion
  • 3 cups white rice
  • 2 tsp salt
  • 1 tsp sugar
  • ¼ cup cooking oil or less
  • 4 cups water
  • ½ cup sultana raisins

  1. Cut the meat into 2.5 cm (1 in) cubes.
  2. Sear the mutton in a wok on medium heat in cooking oil with 1 tsp salt.
  3. Slice vegetables into thin slivers, about 2 mm (1/8 in) thick.
  4. Add vegetables into the wok and continue to fry the mixture until the meat is half co...

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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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Sayka Bitter Soup or Inle Eel Soup

Posted by Kroocrew on Wednesday, May 18, 2011, In : Shan 

  • 1 small catfish or eel, and extra fish heads, if possible
  • 4 cups water
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup dried pe-ton or navy beans
  • 2 tablespoons oil
  • 1 large onion, sliced
  • 1 1/2 tablespoon rice flour
  • Large handful fresh mint leaves
  • Tiniest pinch *sayka (?)
  1. If catfish is used, grill it and flake the meat off. Cut eel in pieces. Boil eel and fish heads, if included, in 4 cups water with turmeric and salt.
  2. Wash beans and boil in fish broth till tender.
  3. Heat oil and fry slic...

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Muu Waan หมูหวาน (Sweet Pork)

Posted by Kroocrew on Thursday, May 12, 2011, In : Thailand 

A sweet caramel tasting pork used as a side dish to rice, or where a sweetness is needed to counter a spicy chilli dish.

  • 100 gms Fatty Pork (Thick Middle Bacon Cuts are Best)
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 100 ml Water
  • 2 Tablespoons Dark Soy Sauce
  1. Put the sugar and enough water to moisten the sugar into a pot and place over medium heat.
  2. When caramelised add the balance of water, the soy sauce and salt into the pan.
  3. Bring to the boil and add the pork cut into small strips.
  4. Co...

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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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Ayam Masak Merah (Red Chicken)

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

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

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

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Sirikash Kebab (Kebab with Yellow Noodles)

Posted by Kroocrew on Tuesday, May 3, 2011, In : Xinjiang 

Urumqi. Xinjiang Central Bazaar with Carrefours and KFC.

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

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 

Khao Soi is a dish that appears in Northern Thailand and Northern Laos and is popular with travellers in these regions.  It's a typical market breakfast in Luang Nam Tha, Laos. This recipe is that for the Tai people in Northern Myanmar close to the China border and also for the Chinese Tai in Xishuanbanna. All the recipes resemble each other remarkably.

  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cu...

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Shan (Tai Yai) Fried Potatoes and Pork.

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 

  • 250 gm (~1/2 lb) of pork shoulder, diced. {Any cut will do though…}
  • 1 large potato, boiled and diced
  • 1 whole medium onion, sliced
  • 1 large plum tomato
  • 3 cloves of garlic, smashed
  • 120 ml (½ cup) of vegetable oil
  • ¾ tsp of salt
  • A pinch of MSG (optional)
  • 1 tsp of dried chillie  (or 3-4 fresh Thai bird chili peppers)
  1. In a wok or heavy frying pan, heat the oil over medium. When heated, add the crushed (not chopped) garlic, and fry for 20-30 seconds, or until starting to color.
  2. Add the ...

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Hauv Siab Qaib thiab Kaus Taum Xav-Lav (Chicken and Bean Sprout Salad)

Posted by Kroocrew on Saturday, April 9, 2011, In : Hmong 

© All Rights Reserved. Used with kind permission of Tracy Anderson

This dish is a cold shredded chicken salad similar to the Yunnanese dish of "Ghost Chicken".

  • 1 whole chicken with skin and fat removed. (The chicken can be cut into sections for convenient cooking).
  • 1 stalk of lemon grass
  • Thai basil leaves
  • 4 cups bean sprouts
  • 4 green onions
  • Juice of one lime
  • Salt
  • 2 litres  (2 qts) water
  • MSG (optional)
  1. Pull off the hard outer leaves of the lemon grass and cut away the root and the to...

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Spicy Shan Chicken Nam Prik.

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan 
This nam phrik is almost a salad and another example of the variation in styles of food preparation between cultures in close proximity. The decided lack of glutamate suggests a lower importance on the umami factor compared to most other cuisines around. An interesting point.

  • 40 Thai bird's eye chillies
  • 20 cloves of garlic
  • ½ cup of vegetable oil
  • 2 tsp of *MSG (optional)
  • 2 tsps of salt
  • 100 gm (4 oz) of chicken breast, thinly sliced.
  1. Peel the garlic and then add all of the clove...

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Hpak Kaat Mawk Hkoh (Sautéed Cauliflower with Chicken)

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

Shan dishes come through as substantial in flavour and well balanced in basic ingredients. The flavourants are light but noticeable. An enjoyable cuisine for many.

  • 1 medium cauliflower   
  • (separated into 4 cm (1½ in) florets, about 4-5 cups)
  • ½ cup ground chicken
  • ½ medium-sized onion (finely chopped)
  • ½ medium-sized tomato (chopped)
  • 2 cloves garlic (crushed and chopped)
  • ½ teaspoon chopped ginger
  • ½ teaspoon light soy sauce
  • ½ teaspoon dark soy sauce
  • 2 tablespoon cooking oil
  • ¼ teaspoon...

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Nueh Mu Huung (Pork in Soy Sauce Gravy)

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

  • 8-10 pieces of pork meat 4 cm cubes.( 1½” cubes)
  • 2 cloves crushed garlic
  • 1 tablespoon dark soy sauce
  • 1 tablespoon thin soy sauce
  • 1/2 teaspoon salt (variable)
  • 1½ teaspoon crushed ginger
  • 3 tablespoon cooking oil
  • 2- 2 ½ cups water
  1. Cut up the meat into uniform sizes, about 4 cm (1½ in) cubes. Place the meat pieces  in a bowl and marinade with garlic, ginger, soy sauces and salt. (30 min to 2hrs refrigerated)
  2. Put oil in cooking pot and heat. Add meat and stir till all piec...

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Nueh Gai Uup (Chicken with Gravy Sauce)

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

  • 2 pieces medium chicken breast meat (or 5-6 legs and drumsticks, each chopped into 2 pieces)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon thin soy sauce
  • ½ teaspoon salt (or to taste)
  • 1 medium onion (finely chopped)
  • 1 medium tomato (chopped)
  • 2 cloves crushed garlic
  • ½ teaspoon crushed ginger
  • 3 tablespoon cooking oil
  • 1 ½ - 2 cup water
  1. Remove and discard skin.
  2. Cut up the chicken into uniform sizes, about 4 cm (1½ in).
  3. Wash and rinse chicken pieces and put them in a bowl.
  4. Marinade the chicke...

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Zaub Pob Qhwv (Hmong Cabbage Rolls)

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

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

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

Expensive Belgian endives at market ready for sale.

  • 500 gm (~1 lb) chicken livers, 1 lb, 1/2" slices
  • 500 gm (~1 lb) chicken hearts,
  • 500 gm (~1 lb) duck or chicken giblets (gizzards), thinly sliced
  • 2.5 cm (1 in) ginger, thinly sliced
  • 2 Tbsp minced garlic
  • 6 fresh kaffir lime leaves, finely chopped
  • 10 Thai chillies , or to taste, sliced
  • 30 ml (2 Tbps) fish sauce
  • 1/2 tsp black pepper, coarsely ground
  • 3 scallions w/ whites, chopped
  • 1 cup cilantro leaves, chopped
  • 1/2 cup culantro leaves, choppe...

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Hnyuv Ntxwm Hmoob (Hmong Pork Sausage)

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

This is a Laos sausage similar except for a variation in herbs. Here it has been cooked in a continuous coil and then cut.

Undoubtedly the best pork sausages are made with boar meat. In many countries because the boar is a protected species, farmed pork has replaced this and makes a fine substitute. If you have access to legal boar then substitute the boar meat for the pork.

  • 2.25 kg (3½ lb) pork or (wild boar)
  • 570 gm (1¼ lb) pork fat
  • Juice of three limes
  • 35 grams (about 2 tablespo...

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Peev Choj (Vermicelli with Bamboo and Pork)

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

This stir fry noodle is often served at Hmong feasts and other gatherings. It can resemble the Chinese Yunnan dish "Ants on a Tree".

  • ½  bag of glass noodles.
  • 500 gm (~1 lb) ground pork
  • 3 Tbsp of chilli & soya bean sauce
  • 3 Tbsp of soy sauce paste or dark soy sauce
  • 3 Tbsp oyster sauce
  • 2 green onions minced or 1 Tbsp of onion powder
  • 2 large garlic clove minced , or 1 Tbsp fried garlic.
  • salt,
  • 1 Tbsp of ground black pepper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handfu...

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Hmong Caramelised Red Braised Pork (Nqaij Qab Zib)

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

Red braised pork hails from China. The red is produced by the prolonged braising in a Soy sauce product and suggests an illustrious food. An interpretation and local preparation of this Chinese food extends into Vietnam and Thailand and of course down into  Malaysia, Singapore and Indonesia. Like many multi-spiced meat dishes, this dish noticeably matures and improves with a delay in the period of production and eating. For this reason the recommendation of overnight storage is suggested.

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

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

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

Posted by Kroocrew on Thursday, March 31, 2011, In : Thailand 

This evergreen dish has its origins in China. There are many various recipes and the popularity of the dish has been adopted by just about every country in SE Asia with their own local variations and sub, sub, sub variations. It's a particularly convenient dish for picnics and outside barbecues for a couple of reasons: the wings can be par-cooked by an initial steaming thus making the pieces quite robust for transport. The part cooking extends the safety period outside of refrigeration. The ...
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Shrimp Cakes ทอดมันกุ้ง (Tod Man Kung)

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

  • 6  Thai garlic cloves
  • 1 Kg shrimp, peeled and cleaned.
  • 1/2 cup minced pork
  • ½ tsp salt
  • 2 pinches white pepper
  • 2 tsp. sugar
  • 1 egg
  • 2 tbsp. roasted sticky rice, roughly powdered
  • 2 cups panko breadcrumbs
  • Canola oil, for frying
  • Thai chillie sauce.
  1. Process shrimp and garlic into a very rough paste. Combine with sugar, egg, salt, pepper, pork, and ground rice. Transfer into a bowl and chill for about 1 hour.
  2. Place the panko into a shallow bowl or saucer.
  3. With lightly oiled hands, take about 2...

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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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Laap Ped ลาบเป็ด (Duck Laap)

Posted by Kroocrew on Thursday, March 24, 2011, In : Laos 

This recipe for duck laap is very basic and there are many different recipes for the same dish. The cooking of the duck meat in a small amount of water is a very quick way to cook the meat. It's time efficient and can easily be prepared over a low ember fire as is still the method in Laos.

Duck Laap is probably the most favourite laap in both Laos and Thailand.

  • 1/2 cup minced duck meat, and a little bit of skin as a source of fat and definite flavour.
  • 1/4 cup water (for cooking d...

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Pork Vindhalu

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

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

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Cristang Oxtail Stew.

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

  • 2 kg (~4½ lbs) ox-tail
  • 2 large onions
  • 1 slice ginger
  • 7.5 cm (3 in) cinnamon stick
  • 14 cloves
  • ½  nutmeg
  • 1½ tsp salt
  • ¼ tsp pepper
  • 1 tsp vinegar
  • 2 large potatoes, peeled and cut into bite-sized cubes
  1. Place the meat in a large pot and cover with water. Bring to boil, and allow to boil for 10 minutes.
  2. Pour off the boiled water containing any scum that has appeared. Place the oxtail joints aside and rinse out the pot. Clean the inside of the pot of any adhering scum.
  3. Return the oxtail jo...

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Ham Hock Curry

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

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

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

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Pato de Cabidela (Eurasian Stewed Duck)

Posted by Kroocrew on Monday, March 21, 2011, In : Macau 

  • 1 duck or chicken
  • 100 ml brandy
  • 200 ml + or - duck or chicken blood
  • 3 tablespoons red wine vinegar
  • 500 ml of red wine
  • 1 tablespoon lard
  • 100 ml olive oil
  • 1 bay leaf
  • salt to taste
  • parsley
  • freshly ground white pepper to taste
  • 300 ml duck stock or chicken cube boullion
  • 2 medium onions
  • 2 cloves garlic
  • 1 heaped tablespoon of tomato paste
  1. You may fillet the duck if preferred and use the bones to produce a duck stock for use with this recipe.
  2. Mix the blood with the vinegar and stir well. Place ...

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Feng Curry (Pork Mince and Offal Curry)

Posted by Kroocrew on Monday, March 21, 2011, In : Malacca Cristang 

Historic Timeline of Melaka.

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

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

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Lamb Stew and Naan 囊包肉 (Nangbaorou)

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

  • 500gm (~ 1 lb) Lamb or mutton ribs.
  • 2 Tbsp Xinjiang spices
  • Tomato
  • 2 tablespoons vegetable oil or  peanut oil
  • 2 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 3 tomatoes. chopped
  • 1 teaspoon salt
  • Nan bread (preferably Xinjiang neng)
  • water, enough to cover the contents
  1. In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until aromatic.
  2. Add the salt, and spices, and mix well.
  3. Add the water and bring to a boil. Cover and simmer on low h...

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Spicy Thai Meatballs ลูกชิ้นเผ็ด

Posted by Kroocrew on Sunday, March 13, 2011, In : Thailand 

Tempura-style batter:
  • 1 egg yolk
  • 1 cup  cold water (preferably ice cold)
  • 1 cup  plain flour
  • 1 tsp  prik pon (freshly ground dried chillie)
  • 1 tsp  mustard powder
  • 6 Tbsp  ground pork
  • 2 Tbsp  chopped onions
  • 1 Tbsp  chopped prik ki nu (birds-eye or dynamite chillies)
  • 1 Tbsp  freshly grated root ginger
  • 10 prik ki nu daeng (red chillies), with the stalks attached.
  1. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg a...

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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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Kanom Muoi Canapés ขนมมุ้ยเค็ม

Posted by Kroocrew on Sunday, March 13, 2011, In : Thailand 

  • 6 slices of bread
  • 1 egg yolk
  • 3 Tbsp  fresh grated ginger,
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  prik phom (ground red chillies)
  • 3 Tbsp  crushed toasted peanuts
  • 3 Tbsp  khao koor (ground toasted rice)
  • 2 med. duck eggs
  • ½ cup cooked crab meat,
  • ½ cup minced pork, cook completely in a wok or open pan
  • ½ cup minced mushrooms (dried shitake or wood ear mushrooms work well).
  • 3-4 dozen prik chi fa chillies
  • 2 Tbsp  powdered peanuts
  • 1 Tbsp  khao koor (roasted sticky-rice powder)
  • 1 Tbsp  prik phom
  • 1 cup  flour
  • 1...

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Crispy Puffed Pork Rinds แคบหมู (Kab Muu)

Posted by Kroocrew on Friday, March 11, 2011, In : Thailand 

Crispy puffed pork skin is almost a global snack. In asia most countries prepare this food and its generally purchased rather than home-made. The product is commonly eaten as a snack or accompanying alcoholic beverages. It is also used as an ingredient in many dishes and a garnish for many more, generally in a crushed or semi-crushed form.

  • A sheet of pork-belly with the meat layers removed but a layer of fat still attached to the skin.
  • Rock salt
  • Lard or vegetable oil for cooking th...

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Ham and Potato Croquettes (Ham at Patatas Croquetas)

Posted by Kroocrew on Thursday, March 10, 2011, In : Phillipines 

Filipino 'croquetas' are made with mashed potatoes and chopped meat or fish, usually leftovers. They are presumably derived from the Spanish croqueta but without the bechamel style filling.

  • 3 large *potatoes, boiled and mashed
  • All purpose flour for coating
  • 1 egg beaten and 1 fresh egg
  • 1 tsp cilantro, chopped
  • ½ stalk green onion, finely diced.
  • ½ tsp crushed ginger
  • 1 clove garlic.
  • Salt and pepper
  • Bread crumbs or Panko
  • 60 ml (1/4 cup) milk
  • 60 ml (1/4 cup) grated cheddar cheese
  • Ham, ½ cm (¼ ...

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Filippino Goto (Beef Tripe Congee)

Posted by Kroocrew on Thursday, March 10, 2011, In : Phillipines 

  • 2 Tbsp cooking oil
  • 1 tsp garlic, minced
  • 1 cup onion, minced
  • 5 cm (1 in) ginger, julienned
  • 1/2 tsp ground black pepper
  • 2 Tbsp fish sauce
  • 550 gm (1 ½ lbs) beef tripe, in small pieces
  • 1 cup rice
  • 500 ml (17 oz) water
  • 500 ml (17 oz) beef stock either homemade or from a bouillion cube
  • 1 Tbsp safflower stigma or a few saffron filaments
  • 4 hard boiled eggs
  • 1 cup scallions (green onions), chopped
  • 1 piece lemon
  • ¾ cup crushed pork rinds
  1. In a pot, heat the cooking oil then sauté the garlic, on...

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Taro Dumplings 芋頭角 Wu Gok

Posted by Kroocrew on Thursday, March 10, 2011, In : China 

Wu Gok as it's presented.

Inside the Wu Gok.
The external crispy net like coat with the moist very soft mashed taro batter enclosing the mixed pork, mushroom and shrimp filling.

The Taro dumpling is quite different to most other dumplings. The flavour is familiar but the texture is unique. The soft taro batter on the inside is rich and almost creamy. It has a "cold" element which is difficult to describe but is noticeable when eating it. The texture is changing all the way through and I think...

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Hong Kong Crispy Roasted Pork Belly (Siu Yuk) 脆皮燒肉

Posted by Kroocrew on Monday, March 7, 2011, In : China 

  • 450 gm (1 lb) Pork Belly.
  • White sugar
  • White Pepper
  • "5 Spice" Powder
  • MSG (optional of course)
  1. There's as much or more sugar than all of the other ingredients combined. Use a small saucer or plate and just add a little 5 Spice powder and then go from there.
  2. Rinse the pork belly under running water and dry it well with paper towels.
  3. Lay the meat, skin-side down and score the exposed aspect of the pork belly.
  4. Add the dry seasoning to the three meat/fat exposed sides but not the skin....

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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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Beef Semur (Semur Daging)

Posted by Kroocrew on Thursday, March 3, 2011, In : other Eurasian 

This dish has emerged in most of the countries that had a Portuguese Eurasian evolved culture. The recipes vary the Cristang product, Smore,  being considered the most delectable . Cristang interpretation may even use beef tongue and tail as the meat ingredient having evolved from the original offal ingredients. The following recipe I think is from Indonesia.

  • 3½ tablespoons peanut oil, palm oil or sunflower oil or others of a high smoke point
  • 1 large onion, sliced.
  • 3 cloves garlic...

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Chillie Con Carne

Posted by Kroocrew on Wednesday, March 2, 2011, In : Malacca Cristang 

Chillie Con Carne is seen as a Eurasian Cristang dish in KL. It is gaining popularity for a couple of recent developments: Fast food on a hamburger similar to a "Sloppy Joe"; and this is being sold by a popular and well known Cristang restaurant there.

I don't know if their recipe was originally developed by the Portuguese Melakan or if it's an imported and recent dish from the US? Chile Con Carne as its well known is an American creation with Spanish input but there maybe a similar recipe wi...
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Ambila Chicken

Posted by Kroocrew on Wednesday, March 2, 2011, In : Malacca Cristang 

This great dish is seen all around the world. The origins are undoubtedly Portuguese and the Melaka Cristang cooks have taken a few of the local ingredients on-board to retain a loved food.

  • 2 Jalapenos chillies (mild)
  • 8 small red Thai chillie (hot)
  • 2 lemongrass
  • 1 piece ginger peeled
  • 350 gm (~¾ lb) shallots halved
  • 6 garlic cloves
  • 3 candlenuts
  • ½ teaspoon compressed shrimp paste (belachan, ngapi, kapi all will work with this recipe)
  • 1 teaspoon turmeric powder

  • 500 gm (~1 lb) ...

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Kalee Ped (Duck Curry)

Posted by Kroocrew on Monday, February 28, 2011, In : Laos 

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

  • 1 Duck carcass
  • 1 Tbsp Fish Sauce
  • 2 large Onions
  • 1 470 ml (16 oz) can of coconut milk
  • 6 tbsp Curry powder
  • 2 tbsp Butter
  • 10 medium Potatoes (peeled and soaked in water)
  • 2 large red chillies
  • 1 small can Tomato paste
  • Coriander leaves (chopped)
  • Black ground pepper 
  1. Divide the duck into pieces.
  2. Sear the duck pieces in a pot, stirring occasionally until the meat is evenly coloured.
  3. Ad...

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Mì Quảng (Noodle dish of Central Vietnam)

Posted by Kroocrew on Friday, February 25, 2011, In : Vietnam 

This dish is one of the popular noodle dishes of Vietnam and greatly enjoyed by locals and travellers alike. The Vietnamese tend to use it as a celebratory food but relish it at any time.

  • 1 kg (~2 lbs) of small bones or pork spare ribs cut into 5 cm lengths (2 in)
  • 4  shallots,
  • 2-4  dried shrimp or 1/2 tsp shrimp paste
  • Salt
  • Sugar
  • 1 tbs of garlic
  • 250 gm (1/2 lb) pork belly
  • 250 gm (1/2 lb) whole shrimp
  • 2 Tbsp annato seeds (for colouring)
  • 30 ml (1 oz) Olive Oil
  • 3 tbsp of fish sauce
  • 1 tbsp pap...

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Tahini Miso Hotpot そえ味噌鍋 (Soe Miso Nabe)

Posted by Kroocrew on Thursday, February 24, 2011, In : Japan 

Nabe meals are a familiar food in Japan particularly during winter. The Nabe sits on the table cooker and diners add and eat the meal as it cooks. At the end of the solid contents then often there is added some noodles to the remaining broth and this is then cooked and eaten. A delicious dinner with no rules. The pot or Nabe is traditionally an earthenware dish and this may be the only thing that is proscribed. The variation in this recipe is the addition of tahini which increases the creami...
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Vermicelli with Pork Leg and Mushroom.

Posted by Kroocrew on Monday, February 21, 2011, In : China 

Chinese love their canned food. Be it vegetables or meat, especially pork. Canned pork has been a hugely popular Chinese New Year food item and  are used to stuff hampers and gift boxes for Chinese New Year courtesy gifts to colleagues, friends or business partners and customers. There are several types of canned pork, pork ribs or pork legs. Usually they are pre-cooked with soy sauce and mushrooms.

Other pre-cooked meat items include whole carcass filleted duck, pork knuckles and so on. Some...
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Spicy Pork and Seafood Hotpot なべ物 (Nabe)

Posted by Luiz Hara on Monday, February 21, 2011, In : Japan 

Nabe  or Nabemono  is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes. Other dishes within the class are:

Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together ,thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.

Chankonabe (ちゃんこ鍋): was originally served only to Sumo wres...

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Khanom Pang Muu Yong (Bread-rolls with Pork Floss)

Posted by Kroocrew on Monday, February 21, 2011, In : Thailand 

This often presumed Thai food is actually from China. It's really a simple assembly without cooking of ingredients that are probably on hand in many Thai households. In fact there are only two ingredients other than the bread roll.

  • Bread Rolls (Round and very fresh of a soft variety)
  • Mayonnaise. Here the Japanese mayo works very well with its tangy sweetness.
  • Muu Yong (Pork Floss) This can be made at home, but is a difficult and time consuming process. Very few Asian people would mak...

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Stir-Fried Smoky Bacon with Smoked Tofu 炒豆腐煙熏培根熏

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

  • 18 cm (~7") piece smoked Chinese bacon (about 115 gm (1⁄4 lb.)), rind removed and discarded
  • 2 tbsp. peanut oil
  • 340 gm (3⁄4 lb.) smoked tofu, cut into 2.5 cm (1 in) squares  about 8 mm (~1⁄3 in) thick
  • 10 dried chiles, such as árbol, stemmed and seeded, cut into 1 cm (~1⁄2 in) pieces
  • 10 Chinese garlic chives or scallions, green parts only,  cut into 2.5 cm (1 in) pieces
  • Light Soy sauce
  1. Put the bacon into a steamer basket set over a pot of simmering water. Cover and stea...

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Lap Yuk 自制腊肉 (Chinese Bacon)

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

  • 500g (~1 lb) Pork belly
  • 30g (1 oz) sugar
  • 40g (2 Tbsp) light soy sauce
  • ½ tsp dark soy sauce
  • 2 tsp 5 Spice powder
  • 1  tsp salt
  • 2 tbsp Shaoxing Wine (almost any fortified wine can be substituted for this)
  • ¼ tsp chicken stock powder. (Please note that most/all chicken stock powder has MSG within the powder mixture. This is used primarily as an ancillary flavourant and is not essential so can be skipped if preferred)

  1. Cut pork belly pork 1.5cm thickness strips.
  2. Mix marinade sauce in ...

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Hunan Red Braised Pork Belly 湖南紅毛氏紅燒肉

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

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

  • 500 gm (~1lb) pork belly
  • Green onions
  • Star anise
  • 2 dried red chillies
  • Small cinnamon stick
  • 2.5 cm (1 in) piece fresh ginger, julienned
  • 2 tablespoons peanut oil
  • 2 tablespoons sugar
  • 1 tablespoon Shao Xing wine
  • Soy sauce,
  • salt
  • sugar
  1. Place the pork belly into a pan of boiling water and simmer until pa...

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BBQ Chicken Meatballs (Luk Chin Ping)

Posted by Kroocrew on Sunday, February 13, 2011, In : Thailand 

  • 900g (2 lb) minced chicken
  • 100g (4 oz) dried breadcrumbs or panko
  • 4 spring onions, finely sliced
  • 1 tablespoon nam phrik gaeng kiow wan (Green Curry paste)
  • ½ bunch fresh coriander, chopped
  • 2 tablespoons fresh lime juice
  • oil for pan frying
  1. In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander  and lime juice. Mix well.
  2. Mold the mixture into evenly shaped balls by hand .
  3. Heat oil in a large frying pan over medium heat. Pan fry the chicke...

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Pork Toast (Nom Pung Nar Moo)

Posted by Kroocrew on Sunday, February 6, 2011, In : Thailand 

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

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

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Pork Satay หมูสะเต๊ะ (Satay Muu)

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

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

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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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Baca Pimenta Fretu (Pan-Fried Pepper Steak) 香煎黑胡椒牛排

Posted by Kroocrew on Thursday, January 27, 2011, In : Malacca Cristang 

All Rights Reserved © Used with kind permission of Lynn Chen

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

  • 400 g sirloin steak
  • Marinade:
  • 1 Tbsp. thick soy sauce, 1 tbsp Worcester sauce,
  • 2 tsp. black peppercorns (coarsely crushed)
  • 2 cloves of garlic (peeled & chopped finely)
  • 1 tsp brandy (optional)
  • 4 (400 g) potatoes, peeled
  • 1 tsp. cornflour
  • 2 Tbsp. water
  • 3 Tbsp. butter
  • 1/4 cup oil
  • 1 large onion peeled and sliced into thick ri...

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Dồi Tiết (Blood Sausage)

Posted by Kroocrew on Saturday, January 22, 2011, In : Vietnam 

  • 1 Kg (~2 lbs) pork blood.
  • 250 g (~½ lbs) ground pork meat.
  • 500 gm (~1 lbs) pork liver.
  •  3 tsp white pepper.
  • 2 bunch fresh Vietnamese Basil, chopped.
  • 1 bunch fresh Viet Coriander (Rau ram).
  • 500 gm (~1 lb) sausage casings
  • 2 pig kidneys.
  • 120 ml (2/3 cup) roasted peanuts, fractured.
  • 1 teaspoon salt.
  • 1 tablespoons sugar.
  • 1 / 2 teaspoon MSG. (optional)
  • Sausage casing. Wash with salt.

  1. Wash the casings well in salt solution for 30 minutes. Then rinse thoroughly in running water. This may ...

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Chuuka Manjuu - Japanese-Style Chinese Steamed Buns

Posted by Kroocrew on Sunday, January 16, 2011, In : Japan 

  • 6 cups all-purpose flour
  • 2 x 7 gm (¼ oz) packages dry yeast
  • 1/2 cup sugar
  • 60 ml (¼ cup) lukewarm water
  • 1 cup boiling water
  • 1 cup warm whole milk
  • 2 tablespoons vegetable shortening or 2 tablespoons lard
  • 1 teaspoon baking powder
  • greaseproof paper
  • 400 g (14 oz) chinese-style roast pork
  • 1 cup finely chopped green onion
  • 6 dried shiitake mushrooms
  • ¼ cup canned water chestnuts, halved then each half cut into 3 pieces (optional)
  • 2 teaspoons dark roasted sesame oil
  • 2 x 2.5 cm (1 in) pieces fresh gin...

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Braised Chinese Trotters 冬菇猪蹄

Posted by Kroocrew on Saturday, January 15, 2011, In : China 

All Rights Reserved. © Used with kind permission of

Ingredients (general):
  • Pigs Trotters, 1 Kg (~2 lb 4 oz) (conveniently halved if possible)
  • Bean Curd Skin also known as Soybean thread, 2 (available in Asian groceries from a variety of sources inc Chinese and Japanese) or you can make your own if you really want a traditional food preparation half-day
  • Dried shiitake mushrooms, 60 - 120 gm (2-4 oz) (Dried shiitake mushrooms widely available)
  • Garlic, 6 cloves
  • Ginger, 60 gm (2 oz)
  • Lime...

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Pig’s Trotter with Vinegar

Posted by Kroocrew on Saturday, January 15, 2011, In : China 

  • 2 pig’s trotters
  • 1 bottle of sweetened vinegar (Chinese commodity)
  • 5-6 tablespoon of light sesame oil
  • 1 large handful of black fungus soaked
  • 3 tablespoon of brown sugar
  • 6-8 dried chillies
  • salt to taste
  • 1 large piece of ginger, break into smaller pieces, skinned and bruised
Method :
  1. Clean pig’s trotter well, removing hairs and any discolouration, quick boil in  water to rid of extraneous fat and blood.
  2. Heat a thick pot with sesame oil and fry ginger pieces and dried chillies
  3. Add pig...

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Steamed Pork with Pickled Mustard Greens 冬菜扣肉

Posted by Kroocrew on Saturday, January 15, 2011, In : China 

  • 500 g (~1 lb) pork belly
  • 1 Tbsp light soy sauce
  • 2 Tbsp chopped garlic
  • 200 g (~½ lb) Sweet Mui Choy*, diced, soaked

Seasoning A:
  • 2 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp oyster sauce

Seasoning B:
  • 1 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • ½ Tbsp sugar
  • ½ tsp Five Spice powder

*Sweet Mui Choy is another preserved form of Pickled Mustard Greens. This product is sweetened during the process so is quite different to the salted kind mentioned include...
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Imitation Shark Fin Soup 碗仔翅

Posted by Kroocrew on Friday, January 14, 2011, In : Singapore 

  • 2 Tbsp sesame oil
  • 1 spring onion/scallion finely chopped
  • 2.5 cm (1 in) ginger, peeled and finely chopped
  • 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
  • 2 tbsp Rice wine
  • 2.25 Litres (~2 ¼ quarts or 9 cups)  gourmet stock
  • 240 gm (8 oz.) boned chicken breast, shredded
  • 240 gm (8 oz) small shrimps, peeled
  • 1 ½ Tbsp. soy sauce
  • 1 ½ Tbsp cornstarch, blended with 1 tbsp chicken stock
  • A dash of black vinegar or brandy (optional)
  • 150g imitation shark fin


  1. Pr...

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Shark Fin Soup 鱼翅汤

Posted by Kroocrew on Monday, January 10, 2011, In : China 

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

I really enjoy Shark Fin Soup but like many had to leave it. It was subsequently great to find a substitute non-fin styled soup and surprisingly there is no difference int aste or texture. Although I can probably say that I was never aware of a specific fin taste. I shouldn't say surprised either as my experience with substitutes worked out by Chinese cooks and chefs is never a se...

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Szechuan Ma La Steamboat 四川麻辣火锅 (Szechuan Ma La Huo Guo)

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

  • 5 small dried chillies (more if desired)
  • 1 tablespoon peanut oil (more if using more chilies)
  • ¼ - ½ cup lard (duck fat always works.)
  • ¼ cup chillie bean paste
  • ¼ cup black bean garlic sauce
  • 8 cm (~3 in) piece of fresh ginger, peeled & cut into 2mm (1/8 in) thick slices
  • 2 litres (2 qt) chicken stock
  • 1 tablespoon rock sugar
  • 1/3 cup rice wine or dry sherry
  • 1 teaspoon whole Szechuan peppers (optional) Szechuan pepper is spicy but noticeably it has a numbing effect on the lips and tongue....

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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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Eurasian Shepherds Pie

Posted by Kroocrew on Saturday, January 8, 2011, In : other Eurasian 

© All Rights Reserved. Used with the generous permission of (Flicker: Taking5)

  • 1 tablespoon cooking oil
  • 700 gm (~1 ½ lbs) ground (minced) beef or lean mutton
  • 1 cup large onion, diced
  • ¾ cup carrot, diced
  • 1 cup green peas (see directions)
  • 1 beef stock cube
  • ½ teaspoon thyme
  • 2 tablespoons tomato paste
  • Corn flour (cornstarch), for thickening
  • 1 dash pepper
  • 60 ml (¼ cup) water
  • 1 ½ lbs potatoes, boiled and peeled
  • 125 gm (~¼ lb) butter
  • 2 tablespoons mayonnaise
  • 1 tablespoon heavy (thick) cream
  • 1 e...

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Khao Kha Muu ข้าว ขา หมู (Stewed Pork Leg Over Rice)

Posted by Kroocrew on Thursday, January 6, 2011, In : Thailand 

Sometimes this dish is called Khao Gaeng Muu. It is a most commonly seen and widely enjoyed dish often served in street markets or food stalls at dinner time. It's Chinese in origin and the best preparation is considered to be in Ubon Ratchathani.

  • 1 kg (2 lbs) fresh pork hocks
  • 1 head of garlic
  • 3 cilantro/coriander roots (washed and crushed)
  • 1 tsp. soy sauce
  • 1 tsp. five spice powder
  • 20 chillies (trimmed and crushed)
  • 1 tsp. thick sweet soy sauce
  • 1 tsp. sugar
Plate serving:
  • 1 cup streamed ric...

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Eurasian Baked Curry Puff

Posted by Kroocrew on Thursday, January 6, 2011, In : other Eurasian