Showing Tag: "peanut" (Show all posts)

Rojak Malay

Ingredients:

• Cucumber with skin, cut a large (70 g )
• Jicama, cut a large (100 g )
• Pineapple, cut into small pieces (250 g )
• Bean sprouts, cleaned and discard the roots. Log in instant hot water and drained(100 g (2 cups))
• Taukwa, 200 g (2 slices) (Dried fried beancurd), baked, cut in half and cut each of the cubes (
• Tempeh, 100 g (1 piece), (Indonesian whole fermented soybean cake), cut into small pieces and fry. Drain. )

Ingredients for peanut sauce

• Peanuts, toasted and roughly chopped, 100 g (1 cu...

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Siomay Batagor (Fried Fish Tofu Dumplings)

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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Kanom Muoi Canapés ขนมมุ้ยเค็ม

Ingredients

• 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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Sha Cha Jiang 沙茶醬 (Chinese Royal BBQ Sauce)

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

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

Recipe reference:

In...
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Shrimp with Citrus & Soy Dipping Sauce

Ingredients:

• 2 kg (~4 lbs) large shrimp

Marinade:

• 120 ml (1/2 cup) fresh lime juice (about two limes)
• zest from one or two limes
• 480 ml (2 cups) orange juice
• 2 Tbsps fish sauce
• 2 Tbsp soy sauce
• 1Tbsp sugar
• 1 Tbsp lemon grass paste
• 1 tsp dark sesame oil
• 1 tsp crushed chillie
• 2.5 cm (1 in) ginger, chopped
• 1/2 tsp chillie powder
• 1 bunch green onions sliced
• 1 bunch fresh cilantro/coriander, chopped reserve half for garnish

Method:

1. Peel leaving tails attached and devein the shrimp. 
2. Whisk together all marinade ...

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Tirk sa-ieu chu p’em (Sweet Soy Dipping Sauce)

Great as a dipping sauce for both vegetables and meats.

Ingredients:

• 60 ml (¼ Cup) hot water.
• 1 Tbsp dark soy sauce.
• 1 ½ to 2 Tbsp sugar (personal pref).
• ½ tsp Sambal Olekek chillie paste. (optional)
• 1 Tbsp fresh lime juice.
• 60 ml (¼ Cup) roasted unsalted peanut. Crushed.

Method:

1. Mix hot water, soy sauce, lime juice, sugar and chillie paste together.
2. Add the crushed peanuts before serving.

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Fruit & Pork Blossom ขนมเจ้าเมือง (Khanom Chau Meuang )

A quintessential Thai recipe. The filling is  pork, peanuts and glacé fruits, both sweet and savoury.
 

Ingredients:
Filling

• 30 gms (1 oz) pork with fat & rind. (Suggest a piece of pork belly)
• 50 gms (1¾ oz)chopped glacée fruits
• 30 gms ( 1 oz) chopped peanuts
• 20 gms (¾ oz) sesame seeds
• 1 teaspoon salt
• 1-2 Tablespoon oil
• gelatin for glaze

Dough

• 130 gms (4½ oz) rice flour
• 1/2 teaspoon cassava starch
• 1/2 teaspoon tapioca flour
• 250 ml (1 cup) water
• 2 Tablespoon oil
• 2-3 drops of food colour or make the tr...

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

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.

Ingredients:

• 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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Pulihora

All Rights reserved © Sailus Kitchen. Used with kind permission.

This bright and light rice is a common food and treat during some festivals. It's refreshing with the tang of tamarind and there are a number of variations that use different ingredients for the sour aspect. Green mangoes, sour pomegranite juice or lime are other alternatives and can be used with confidence if tamarind is not an ingredient you have access to.

Ingredients:

• 2 cups - rice
• 3-4 tsp - tamarind paste
• Salt to taste
• 4 - g...

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Lao Peanut Dipping Sauce

This is an imported recipe from Vietnam.

Ingredients

• 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   

Method

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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Yall Dib (Lao Fresh Spring Rolls)

These rolls appear in various SE Asian cuisines and is a borrowed recipe from Vietnam.
 

Ingredients:

• 3 oz Somen noodles or cold cooked rice noodles (noodles are optional)
• 1 lb Shrimp (peeled and cooked) (or 1 lb ground pork or turkey)
• 1 cup Mesclun or a selection of torn/shredded lettuces
• 1 cup Fresh bean sprouts
• 1 cup Cilantro/coriander leaves
• 1 cup Mint leaves
• 1 package Dried rice paper (25 pieces) There is a recipe for making your own here.   

Method:

1. Bring 3 cups water to a boil on high heat
2. Add ...

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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Ingredients:

• 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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Laap Leut Ped (A memorable dish of raw duck's blood and grilled duck meat)

© 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.

Ingredients:

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

Method:

1. The duck is sacrificed...

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Open Rice-paper Salad Rolls

Ingredients:

• Vietnamese rice paper skin/ fresh popiah skin
• Alfafa sprouts
• Thinly shredded red/white cabbage
  
• Pickled carrot and daikon
  
• Snow pea shoots
• chives
  
• Taiwanese mayonnaise
• Finely crushed fresh roasted peanuts with sugar ( ~ 3 heaped tablespoons sugar to a bowl of peanuts)
• Chillie powder (optional)
• cilantro leaves finely sliced
  

Method:

1. Wet the vietnamese rice paper skin and lay flat on a plate. No wetting required using popiah skin.
   

   Layer:
   
2. alfafa sprouts
3. thinly shredded red/white cabbage
   
4. Pickled Daiko...

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Nuoc Leo (Peanut Sauce)

Yum!

Ingredients:

• 1 Clove garlic, sliced
• 1 Tbsp Vegetable oil
• 1 Piece of pork liver minced
• 1 Tbsp Ground pork
• 1 tsp Tomato paste
• 1/4 cup Tuong ( Vietnamese soy bean paste. Should be available in Viet markets or grocers)
• 1/2 cup Water
• 1 1/2 tsp Peanut butter
• 1 Tbsp Granulated sugar
• 1 1/2 Tbsp Sesame seeds
• 10 Roasted peanuts, coarsely chopped
• Chillie strips for garnish.

Method:

1. Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuo...

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Spiced Coconut and Peanuts

Thai Open Wraps

Ingredients:

• 1 teaspoon oil
• 450 gm1 lb minced pork
• 6 cloves garlic, finely chopped (amount variable)
• 3 scallions (green onions), white part, chopped
• 3/4 cups roasted  peanuts
• 1 fresh pineapple or 5 tangerines or 4 oranges (or a mixture)
• 1/3 cup sugar
• 1/2 teaspoon pepper
• lettuce leaves
• mint or coriander leaves
• chopped chillies

Method:

1. Grind peanuts.
2. Heat oil in a frying pan, add pork, garlic and onions.
3. Cook until pink color disappears. Drain off most of the fat.
4. Add sugar, fish sauce and pepper, cook 12 m...

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Filippino Tamale (Chicken Pork and Shrimp)

Ingredients:

• 480 ml (2 cups)  raw peanuts, in shell
• 840 ml (3½ cups)  uncooked rice
• 1.7 litre (7 cups)  coconut milk
• 240 ml (1 cup)  light brown sugar
• 2 teaspoons  salt
• 1 teaspoon  white pepper
• 240 ml (1 cup)  unsalted roasted peanuts, coarsely crushed
• 60 ml (¼ cup)  annatto water. (red colouring from the seeds of the Achiote tree seed pods sometimes called Roucou. Widely used as a natural food colouring in cheeses, butter and custard powder. It has it's own flavour as well.)
  
• 2 garlic cloves, whole...

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Filippino Tamale (Chicken and Pork)

Ingredients:

• 3 cups rice
• 5 cups coconut cream (thin & thick together)
• 2 tbsp atchuete seeds
• 2 cups white sugar
• 3 tsp powdered pepper
• 4 tbsp peanut butter
• 1 cup flaked chicken meat (cooked)
• 2 hard boiled eggs
• 1 cup cooked pork (sliced into strips)

Method:

1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
2. Add atchuete colouring to coconut cream. Boil on medium heat stirring constantly.
3. Add powdered rice; stir until well blended and thick.
4. Separate 1/4 of cooked mixture and add to this...

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Kare Kare

Ingredients:

• 1 kilo oxtail; cut in chunks
• 1/2 kilo beef tripe; slice in 2”x3” lengths
• 2 cloves garlic; crushed
• 1 big onion; sliced
• 1/2 cup peanuts ; grounded
• 1/2 cup toasted rice; grounded
• 1/4 cup annatto seeds
• 1 heart of banana (puso ng saging); cut in lengths
• 10 string beans; cut into 2” lengths
• 1 eggplant; sliced
• Salt and pepper to taste
• Bagoong alamang (Phillipines shrimp and krill paste)
  
• Cooking oil

Method:

1. Place annatto seeds in 1/2 cup water for 30 minutes. Mash seeds and set aside the anna...

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Kao Giap Paak Maaw (Steamed Envelope Dumplings)

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

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

Ingredients::
Rice flour wrappers:

• 125 g (~4 ½ oz) rice flour
• 750 ml (~ 3 cups)  water
• a pinch of salt

Filling:

• 1 tablespoo...

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Pork Tapioca Pearl Dumplings (Sakoo Sai Moo)

I

Ingredients

• 360 ml (1 1/2 cups)  {225 gm (8oz)} pearl tapioca
• 180 ml (3/4 cup) hot water
• 1/4 teaspoon salt
• Ingredients for the Filling
• 2 tsp. white peppercorns
• 3-5 pieces of fresh cilantro
• 2 Tblsp. canola or other vegetable oil
• 1 medium onion, finely chopped
• 250 gm (~8 oz.) lean pork
• 1 Tblsp. palm sugar or shaved jaggery
• 3 Tblsp. Thai fish sauce
• 2 tsp. finely chopped fresh hot chiles (phrik ki nu )
• 3 Tblsp. crushed roasted peanuts (unsalted)
• Tapioca flour

Topping:

• 2 tsp. fried garlic
• Sliced red chill...

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Makai Kari (Corn Curry)

Ingredients

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

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Sizzling Mongolian(?) Scallops. I don't think so! 鐵板蒙古扇貝

Ingredients:

• 450g (1 lb )scallops
• 1 tbsp light soy sauce
• 1 tbsp dry sherry
• 3 tbsp vegetable oil
• 1 large onion, peeled and cut in eights
• 1 tsp chopped fresh ginger

Sauce

• 1 tsp  chillie-garlic sauce
• 2 tsp hoisin sauce
• 1 tsp  sesame oil
• 1/2 tsp  five-spice powder
• 1 tsp  sugar
• 1 tbsp  peanut butter
• 60ml (1/4 cup) fish stock

Method:

1. In a bowl combine scallops, soy sauce and sherry.
2. Heat oil in wok. Add onion and stir-fry for 2-3 minutes.
3. Blend in sauce ingredients and stir-fry until boiling.
4. Heat t...

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Chinese Dipping Sauce #4 (peanut, cloves, cilantro, mint soy, chillie, stock)

Peanut sauce is a great way to add flavour to appetizers, salads, noodles, fried tofu, and satays. This Chinese influenced recipe for peanut sauce doesn't have the sharp taste of Thai peanut sauce recipes made with curry paste, but is just as flavoursome.
 
Ingredients:

• 1/4 cup  chicken broth
• 1/2 cup peanut butter
• 3 garlic cloves, minced
• 2 tablespoons cilantro leaves, chopped
• 2 mint leaves, chopped
• 1 tablespoon plus 2 teaspoons sugar
• 2 tablespoons soy sauce
• 3/4 teaspoon chillie powder, or to taste, o...

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Ragda Patties (Pattice)

Ingredients:
For the Ragda:

• White Vatana (Whole Dried White Peas) – 2 cups
• Water – 6 cups
• Salt to taste
• Oil – 2 tbsp
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp
• Crushed Peanuts – 2 tbsp
• Sesame Seeds – 1 tbsp
• Asafoetida – 1/8 tsp
• Turmeric Powder -1/4 tsp
• Curry Leaves – few
• Ginger – 2 tsp, minced
• Garlic – 3 large cloves, minced
• Green Chillies – to taste, minced
• Onions – 1 cup, finely chopped
• Tomato – 1 large, chopped
• Rasam Powder – 1 tsp
• Coriander Powder – 1 tsp
• Cumin Powder – ...

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Peanut Sauce

Ingredients

• 2 stalks lemongrass
• 2cm knob ginger
• 1 Bombay onion
• 2cm piece galangal
• 8-10 fresh red chillies, seeded
• 4 dried chillies, soaked and seeded
• ½ cup oil
• 1-2 pieces dried tamarind fruit (asam keping)
• 200g castor sugar
• 250g toasted peanuts, coarsely pounded
• Salt to taste

Method

1. Combine lemongrass, ginger, onion, galangal and both types of chillies in a food processor. Process into a paste.
2. Heat oil in a wok, add the combined chilli paste and fry until fragrant.
3. Add tamarind fruit, sugar, peanuts and...

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Apom Balik

Ingredients

• 250g (1/2 lb)plain flour
• 1 tsp salt
• 2½-3 tbsp castor sugar
• 1 tsp fresh yeast (break up into fine granules)
• 1 egg
• 250ml (1 cup) water
• 1 tsp *alkaline water

Filling:

• 100g toasted peanuts, pounded finely
• 75g coarse sugar
• 1 small can cream-style sweet corn
• 50g margarine

Method

1. Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.
2. Heat a griddle pan ...

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Eggplant with Crab (Ca Tim Nuong)

Ingredients:

• Eggplants
• 100 gram crab meat
• 1/2 bunch of green onions, chopped
• 2 green chillies, chopped
• 2 tbsp peanuts, chopped finely
• 4 tbsp fish sauce
• 1 tsp honey

Method:

1. Fry the eggplants 5 minutes on both sides in a grill pan.
   
2. Put them on a plate and distribute the crab meat on top of them.
   
3. Mix the honey, fish sauce, peanuts and chillies and pour this sauce over the eggplants and crab.
   
4. Sprinkle with green onions.

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Katiev Phnom Penh កុយទាវភ្នំពេញ (Phnom Penh noodle soup)

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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Popiah 薄饼卷

Making Popiah Skins

Ingredients:

Filling (A)

• 1 bowl belly pork (boiled for 5 minutes, cooled and shredded finely)
• 1 bowl shelled prawns (diced)
• 1 bowl turnip (cut into 1 mm slivers)
• 1 bowl French beans (cut into 1 mm slivers)
• 1 bowl carrot (cut into 1 mm slivers)
• 1/2 bowl cabbage (cut into 1 mm slivers)
• 1 bowl firm bean curd (cut into 1 mm slivers and deep fried)
• 1 bowl bamboo shoot (cut into 1 mm slivers)
• 1/2 bowl shallots (diced finely)
• 1/4 bowl garlic (diced finely)
• 5 tablespoons oil

Seasoning (B)

• Sa...

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Wasabi Peanuts

Ingredients:

• 500 gm (~1 lb) of shelled, raw, unsalted peanuts
• 1 egg white
• 1 tablespoon water
• 4 tablespoons Wasabi powder
• 2 teaspoons of sea salt
• 2 teaspoons cornstarch

Method:

1. Preheat the oven to 135^oC (275^oF).
2. Whisk egg white  and water together until the mixture is foamy in a large bowl that can easily hold the peanuts.
3. Add peanuts to the egg white mixture and stir gently until the all of the egg white coats the peanuts.
4. Put the Wasabi powder, salt and cornstarch into a bowl. Mix the ingredients tog...

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Cha Bo (Beef Kebabs)

Ingredients:

• 500 gm (~1 lb) of minced beef
• 1 Tbsp of lemon grass (chopped)
• 2 tsp of red or green chili (finely chopped)
• 1.5 Tbsp of fish sauce
• 3 Tbsp of roasted peanuts (coarsely ground)
• 2 Tbsp of onion or shallot (finely chopped)
• 1.5 Tbsp of coconut cream
• 1 tsp of curry powder
• 1 tsp of palm sugar

Method:

1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually...

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Num Pa Kon Chien (Cambodian Shrimp Cakes)

Ingredients:

• 500 gm (~1 lb) ground shrimp
• 1 clove garlic
• 2 chopped green onions
• 1/4 tsp soy sauce
• 1/2 tsp fish sauce
• 1/4 tsp sugar
• 4 tsp Cambodian or Thai Red Curry Paste
• 1/4 tsp black pepper
• 240 ml (1 cup) grated jicima
• 1 egg (white only)
• 240 ml (1 cup) flour
• (peanut) oil, for frying

sauce:

• 60 ml (1/4 cup) hot water
• 60 ml (1/4 cup) sugar
• 80 ml (1/3 cup) lime juice
• 80 ml (1/3 cup) fish sauce
• 3 chopped red chillies (or less).
• crushed roasted peanuts

Method:

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

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Luang Prabang Salad

Traditional LP salad has a very noticeable feature. It is one colour essentially....Green. No red, no orange, no yellow.

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

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

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Ban Chian Koay 花生松饼 (Groundnut Crumpets)

Ingredients:

Main:

• 225 g (8 oz) self-raising flour
• 1 Tbsp sugar
• pinch of salt
• 1 egg
• 2 Tbsp melted butter
• 340 ml (12 fl oz) milk

Topping:

• 115 g (4 oz) roasted groundnuts
• 60 g (2 oz) roasted sesame seeds
• 115 g (4 oz) butter
• 60 g (2 oz) castor sugar

    

Method:

1. Mix flour, sugar and salt.
2. Beat egg and blend with melted butter and milk.
3. Make a hollow in the flour and pour in mixture, a little at a time. Mix with flour to form a smooth batter. Allow to leaven for 2 - 3 hours.
4. Grind finely roasted groundnuts.
5. Poun...

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Crystal Shrimp Rolls

Ingredients:

• 125 ml (1/2 cup) white rice vinegar
• 500 g (1lb 2 oz) Medium raw shrimps, peeled, deveined and halved lengthways
• 1 shallot, finely chopped
• 2 cloves Garlic, finely chopped
• 2 Small green chilies, finely chopped
• 1 1/2 tablespoons Nuoc cham sauce
• 2 Limes, squeezed and juiced
• 8 pcs Round rice paper wrappers
• 60 g (1 oz) Crushed roasted peanuts
• Large handful Fresh coriander (cilantro), dill and mint leaves
• 1/4 teaspoon Salt

Method:

1. Put the vinegar and salt into a bowl and stir the shrimps. Leave f...

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Cha Bo – Vietnamese Beef Kebabs

Ingredients:

• 450 gm (1 lb) minced beef
• 1 Tbsp of lemon grass (chopped)
• 2 tsp of red or green chili (finely chopped)
• 1 1/2 Tbsp of fish sauce
• 3 Tbsp of roasted peanuts (grounded)
• 2 Tbsp of onion or shallot (finely chopped)
• 1 1/2 Tbsp of coconut cream
• 1 tsp of curry powder
• 1 tsp of palm sugar

Method:

1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked...

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Indian Peanut Chutney

Ingredients:

• 120 ml (1/2 cup) peanuts
• 3-4 green chilies
• few coriander leaves
• 1 tsp cumin powder
• Salt To Taste
• sugar or jaggery as per taste

Method :

1. Soak peanuts in little water for half an hour. Shell them and keep aside.
2. Chop the green chilies. Blend the peanuts and chilies.
3. Add salt, sugar or jaggery and cumin powder and mix again.
4. When serving add lemon juice.

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Burmese Tomato Salad

Ingredients:

• 2 tomatoes, deseeded and sliced
• small onion, sliced and rinsed in cold water
• garlic and turmeric oil
• lime juice
• fish sauce
• sesame seeds
• peanuts
• toasted chickpea flour
• chillies
• cilantro

Method:

Mix ingredients just before serving with your fingers. This is a Burmese signature dish.

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La Phet Thote (Pickled Tea Leaves Salad)

Ingredients:

• 5 teaspoons laphet (*fermented tea leaves)
• 2 teaspoons crispy fried garlic
• 2 teaspoons crispy fried yellow beans
• 2 teaspoons roasted peanuts
• 1 teaspoon toasted sesame seeds

* I do not know the process of fermentation used for treating the leaves for this dish


Extra Ingredients:

• Chopped Tomato
• Chopped Cabbage
• Dried Prawns
• Peeled Garlic
• Green chili

• Dressing: 1/2 teaspoon limejuice 3 teaspoons peanut oil

Method:

1. First, put laphet (fermented tea leaves) into a bowl. If you want your l...

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Qing Zhou Xiao Cai 清粥小菜/ Xi Fan 稀飯 Rice Porridge with Side Dishes

 


.
( A recipe for Rice porridge follows. This listing gives some idea of the kinds of additions that can easily be used)

• Chinese sausage,
• fermented tofu in chilli,
• dried Oriental radish (daikon),
• bamboo shoots in chilli oil,
• stewed peanuts,
• pickled young ginger,
• pickled celtuce stem
• salty duck eggs
• Anchovies with Peanuts
• Pickled Cucumber Salad.
• any pickled vegetable
• stewed wheat gluten
• small fried fish with peanuts,
• canned eel,
• dried pork floss,
• fried egg,
• any stir fried vegetable

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

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


Ingredients:

• 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

Method:

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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Kueh Pie Tee (Top Hats)

 

Special equipment:

1 ( or more) Pie Tee mould(s).

There are a number of wonderful fillings recipes for Pie Tee's but there's not so much variation between them. Often the difference is proportion between ingredients or a substitute veg or seafood ingredient. There is nothing inherently preventing any suitable ingredient from being used as a filling or topping for Pie Tee's. I have previously placed a recipe for Cilantro Oil and seafood as a filling for Pie Tee.

You could easily create a filli...
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Beef Caldereta

 

Ingredients:

• 1 1/2 Kg ( 3 ½ lb) beef, cut into chunks
• 1 med potato; diced 1 cm (1/2 in) cubes
• 1 med carrot; diced 3 mm (julienned) cubes
• 1 bunch Chinese celery; finely chopped
• 2 cloves garlic; smashed. (Separated into two)
• 1 med brown onion; chopped fine cubes
• 240 ml (1 cup) of lechon sauce or 120 ml (1/2 cup) liver pate
• 1 tomato; sectioned
• 200 gm (7 oz) can tomato sauce ( amount not so important)
• 15 green or black olives (pitted). {Olives are important for this dish}
• 60 ml (4 Tbsp) Malaysian/Indo...

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Mutton Burgers

Ingredients:   

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

For Sauce:

• 250 ml Chicken stock
• 1 tbsp Lemon juice
• 60 ml Coconut cream
• 4 tbsp Sweet chilli sauce
• 3 tbsp Peanut butter
• 2 tbsp Coriander leaves, chopped  ...
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Chicken satay with peanut sauce

Ingredients:

• 700g chicken pieces, thigh meat is best
• 1 lemon grass stalk, white part only
• 1 cm fresh ginger
• 1 garlic clove
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• 2 tablespoons rice wine
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 2 tablespoons coconut cream
• pinch of salt

for the sauce:

• 10 shallots
• 5 dried red chillies, soaked in hot water
• 2 garlic cloves
• 1cm fresh ginger
• 1cm galangla root
• 1 lemon grass stalk, white part only
• 3 tablespoons peanut oil
• 300g raw peanut...

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Cambodian Prawns

Mermaid Prawns

Ingredients:

240 ml (1 cup) Red Curry Cambogee
6 prawns  in the shell
2 tablespoons tomato paste
1 tablespoon peanuts  chopped
240 ml (1 cup) cooked spinach
12 fresh basil leaves
1 tablespoon chillie paste
1 teaspoon fresh ginger root  minced


Method:

Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
Cover the bottom of a heated plate with the spinach in an even layer.
Remove the prawns from the sauce and shell t...
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Satay Ayam (Chicken satay)

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

Ingredients:

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

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

:

 Ingredients

•    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(?)

  

C...

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Som Tam Thai (Thai Green Papaya Salad)

 

i. 2-1/2 cups shredded green papaya

ii. 4 red and green chilies (or to taste)

iii. 2 large cloves garlic, skinned

iv. 1 cup green or string beans, cut 1" pieces

v. 6 cherry tomatoes, cut each in half

vi. 2 tsp ground peanuts (optional)

vii. 2 tbsp small dried shrimps

viii. Cabbage and Iceberg lettuce leaves

Dressing

a) 5 tbsp lime juice

b) 3 tbsp fish sauce

c) 3 tbsp sugar

d) 4 tbsp finely ground dried shrimps

Combine the dressing ingredients in a small bowl and set aside.

Directions:

Using a mortar and pe...

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Acar Awak or Penang Acar - (Mixed Vegetable Relish)

Acar-awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. It makes a good vegetable dish for a party and keeps well in the refrigerator. You can make it in smaller quantities as a side dish for a family meal.

Ingredients :

• 200g...

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Gado-gado (Indonesian salad wih peanut dressing)

 

Ingredients:


Sauce:
Sambal Kacang


Vegetables:
1 c (240 ml)yard beans in 2-inch pieces
1 c (240 ml)Julienne of carrot
2 c (480 ml)Shredded Napa cabbage
1 c (240 ml)Fresh bean sprouts
1 c (240 ml)Cooked, sliced potatoes (prepared separately and cooked until just. Peeled and cubed before placing into the platter assembly)
1 c (240 ml)Sliced cucumber


Sliced tomatoes for garnish




Directions:

Put all the sauce  in a saucepan with some lemon peel and heat over medium-low heat for a few minutes minutes. Set asid...

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Thai Wing Bean Salad (yum tua pu)

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

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

Ingredients:

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

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