Showing Tag: "seafood" (Show all posts)

Bánh Gà (Chicken Pancake)

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





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

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Gulai Kacang Panjang (Long Bean Stew with Shrimp)

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





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

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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.

Ingredients:
  • 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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Keropok Udang 蝦片 (Prawn Crackers)

Posted by Kroocrew on Wednesday, June 1, 2011, In : Malaysian (Nyonya) 





Ingredients:
  • 1 Kg (~2 lbs) peeled and de-veined prawns
  • 1 kg (~2 lbs) tapioca starch
  • 4 1/2 tsp salt
  • 4 tsp sugar
  • 2 tsp pepper
  • 1 tsp MSG (optional)
Method:
  1. Use kitchen towel to dry the prawns.
  2. Put prawn into food processor and process until it becomes a paste.
  3. Add in salt, sugar, pepper (and MSG)
  4. Add in tapioca starch
  5. Transfer to a big bowl and mix in all the tapioca starch until well combined
  6. Transfer to the stand mixer and using the dough hook, knead mixture until very smooth
  7. Roll paste in 4 cm (1½ in) lo...

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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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Udang Asam Manis (Sweet & Sour Shrimps/Prawns)

Posted by Sunthawat Srikhamthae on Wednesday, April 20, 2011, In : Indonesia 


Delightfully served as a canapé on a slice of orange.

This recipe is most enjoyed using a larger shrimp like "Tiger Prawns"



Ingredients:
  • 250 grams frozen or fresh shrimp (peeled)
  • 1 spring onion (chopped into 1 cm pieces)
  • 1 red chillie (seeded and chopped)
  • 1 onion (chopped)
  • 1 clove of garlic (crushed)
  • 200 g pineapple (chopped into small blocks)
  • 4 tablespoons sweet & sour sauce
  • 4 tsp cooking oil
  • ½ tsp white pepper
  • 1 tsp sugar
  • ½ tsp salt
  • 50 ml water
  • 1 tsp corn flour ( dissolved in a small amount of water)...

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Perkedel Udang Asam Manis (Sweet & Sour Shrimp Fritters)

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





Ingredients:

Meatball Shrimp
  • 500 gm shrimp, peeled and cleaned
  • 3 shallots or small red-onions, pureed
  • 4 garlic cloves, crushed
  • pepper
  • 2 eggs
  • wheat flour, 1 cup.
  • salt
  • 1 green onion, thinly sliced

Acid Sweet Sauce
  • 2 red onions, puree
  • 2 garlic cloves, crushed
  • 60 ml (¼ cup) tomato sauce
  • vinegar, 60 ml
  • sugar, 3 Tbsp
  • cornstarch, 1 tsp  dispersed in 1 tsp water
  • salt
  • oil

Method:

Meatball Shrimp
  1. Mix the onion, garlic that has been crushed, add the egg, pepper, salt and green onions. Mix well. Add the shrimp and flour, ...

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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.




Ingredients:
  • 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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Shrimp Cakes ทอดมันกุ้ง (Tod Man Kung)

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




Ingredients:
  • 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.
Method:
  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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Egg Flower Soup 蛋花汤

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




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




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

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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.

Ingredients:
  • 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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Prawn Bostador

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


As served at the famous Quentin's Restaurant (Eurasian) Singapore.



Ingredients
  • 680 gm (1 1/2 lb) Whole prawns/shrimp) (medium to large-sized)
  • 1/2 tsp Salt
  • 2 tbsp Peanut oil
  • 1 tsp Sugar
  • 1/2 cup Thick coconut milk
  • 1 tsp Turmeric powder
  • 3-4 Hot green chilies (optional)
  • 1 sprig Fresh basil leaves (for garnishing)
  • 1 tbsp Ginger (julienne)  (for garnishing)    
Spice paste or Rempah   
  • 10 Shallots
  • 4-6 Thai bird's eye chillies
  • 3-4 tsp (or more) Chili paste (adjust to taste)
  • 1 tsp Belacan or any other shrimp p...

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Cristang Black-Pepper Crab

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




The liberal use of butter in this recipe shows the imported nature of the ideas for this dish. This may have come from the Portuguese influence or the Dutch or even the Goan influence.




Ingredients
  • 2 large, fresh mud crabs
  • 4 spring onions (scallions), sliced
  • 1 tablespoon fine shreds of fresh ginger
  • 2 teaspoons finely chopped garlic
  • sprig of fresh curry leaves
  • 2 tablespoons coarsely cracked black peppercorns
  • 2 tablespoons canned, salted black beans rinsed, drained and chopped
  • 2 tablespoons kecap manis...

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Kanom Muoi Canapés ขนมมุ้ยเค็ม

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





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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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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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.

Ingredients
  • 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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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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Fugu Nabe / Fugu Chiri

Posted by Kroocrew on Tuesday, February 22, 2011, In : Japan 




Ingredients
  • 450 gm (1 lb) of fugu, or other firm-flesh fish such as red snapper or monkfish, cut into chunks
  • 1 litre (4 cups) dashi
  • 1 block of medium tofu, cut into 4
  • 240 ml (1 cup) of roughly chopped hakusai
  • 1 large negi (green onion), cut on diagonal
  • Enoki and shiitake mushrooms
  • 1 bunch of shungiku
Ponzu Sauce:
  • 2 sudachi or limes, juiced
  • 120 ml (1/2 cup) soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 30 gm (1 oz) katsuobushi flakes
  • Daikon, grated
  • 2 chopped scallions

Zosui
  • 2 cups of rice
  • 2 eggs
  • chopped scallions

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

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





Ingredients:
  • 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
Method:
  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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Oysters n Pearls

Posted by Kroocrew on Thursday, February 17, 2011,




Oysters and Pearls is Chef Thomas Keller's signature dish or at least that is the way it is portrayed. It is a very clever creation both in ingredients and name.
The dish has a novelty feel of familiar  but special ingredients and would be loved by most diners. The use of cassava is a very familiar and enjoyed ingredient and the use of it as pearls brings it out of the fun realm but still to be enjoyed and relished.

A link to the full recipe is on the Australian website Lifetyle Food

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Yee Sang/Yu Sheng 七彩鱼生 (Prosperity Salad)

Posted by Kroocrew on Tuesday, January 25, 2011, In : China 
Prosperity Salad or Yee Sang is commonly eaten at the Spring Festival otherwise known as Chinese New Year. It is a raw fish (ceviche style) salad and has been included in the banquet of the festival because Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone (same sound but different meaning) "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considere...
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Imitation Shark Fin Soup 碗仔翅

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





Ingredients:
  • 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


Method:

  1. Pr...

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Sha Cha Jiang 沙茶醬 (Chinese Royal BBQ Sauce)

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


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


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

In...
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Caldu Pescador (Fisherman's Soup)

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





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



Ingredients:
  • 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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Ggoma Kimbap 김밥 (Korean Sushi)

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






Ingredients:   
  • 6 cups cooked rice
  • 10 sheets kim (seaweed sheet, nori)
  • 5 mini seafood sausage *
  • ¼ dan mu ji (pickled yellow radish, )
  • ½ carrot, ½ bunch spinach
  • sesame oil to cover the surface of kim
  • sesame seed to garnish
  • Kimbap (*This is about 10 cm (4 in) length 2 cm (¾ in) diameter fish paste sausage.Ask for  Kimbab at a Korean grocer or it may be substituted with non Korean seafood sausage or cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna).
Method:

rice seasoning: 2 tablespo...
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Ohjing-oe Tuigim 오징어 튀김 (Fried squid)

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





Ingredients:   
  • 240 gm (8 oz) squid,
  • 240 ml (1 cup) flour,
  • 200 ml (6¾ fl oz) water
  • 1 tsp salt,
  • 1/2 tsp baking powder
  • oil to deep fry
Method:
  1. Prepare squid by removing the skin completely, (this is important as the skin will explode in the hot oil and spatter). Cut into circles
  2. Mix flour salt and baking powder.
  3. Add water, mix with a whisk quickly. (Don't over do it!)
  4. Salt and pepper squid and coat with flour, followed by a dip in the batter
  5. Fry until light gold color.
  6. Serve with Choganjang**.

**Chogan...
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Bawan 肉圓 (Taiwanese Meatball Dumpling)

Posted by Kroocrew on Thursday, December 30, 2010, In : Taiwan 





Ingredients:
Covering
  •  80 gm (½ cup)  rice flour
  • 12 Tbsp sweet potato flour
  • 1340 ml (45 1/3 fl oz) water
  • 450 gm (1 lb) sweet potato flour

Filling
  • 2 Tbsp vegetable oil
  • 2 bunches of scallions, chopped
  • 11 dried shiitake mushrooms
  • 450 m (1 lb) minced pork tenderloin,
  • 1 can (225  gm or 8 oz) bamboo shoots (sliced)
  • 450 gm (1 lb) shrimp (about 22)
  • 3 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper

Sauce (sweet rice paste)
  • 240 ml (1 cup) long grain rice flour
  • 720 ml (3 cups) water
  • 120 ml (½ cup) sugar

Garnishes
  • C...

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Hoy Ma-lang-poo Pad Num Prik Pao หอยแมลงภู่ผัดน้ำพริกเผา (Stir Fried Green Mussels with Roasted Chillie Paste)

Posted by Kroocrew on Tuesday, December 28, 2010, In : Thailand 





Ingredients
  • 450 grams (1 lb) fresh green mussels, cleaned well
  • 1 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 1/2 cup sweet Thai basil leaves
  • 2 tablespoons red roasted chilli paste, (Nam Phrik Pao)  commercially available and recipe on site
  • 4 fresh chillies, cut into long strips
  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon fish sauce
Method:
  1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.
  2. Heat oil in a wok over medium-high heat. Add garlic in...

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Doenjangbangah 된장방아

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








A Korean sauce for raw fish

Ingredients:
  • 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,
Method:
  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




Ingredients:
  • 60 gm (2 oz.) dried sardines
  • 2 Tbsps sugar
  • 2 Tbsps soy sauce
  • 1/2 Tbsp mirin
  • 2 tsps white sesame seeds
Method:
  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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Pie Tee or Golden Cup Filling (Krathong Tong)

Posted by Kroocrew on Sunday, December 26, 2010, In : Malaysian (Nyonya) 




Deep fried pastry cups called Pie tee in Malaysia and Krathong Tong in Thailand are essentially the same thing. There are many different fillings and they're different for both countries.

The cups maybe made as described in Kueh Pie Tee, they are often available in Asian delicatessans pre-made. This filling is what I would term a universal savoury filling. It can be enhanced by any number of ingredients and that is up to the cooks pleasure.

The ingredients here have been listed without amount...
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Chicken & Prawn Balls

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





Ingredients:
  • 200 g shrimp
  • 200 g chicken meat
  • 4 tbsp tapioca starch
  • 1 tsp salt
  • 1/2 tbsp sugar
  • 1/4 tsp white pepper
  • Oil for deep-frying
Method:
  1. Shell and devein the prawns completely.
  2. Wash the prawns under running water and drain.
  3. Flatten the prawns using side of a cleaver and mince them lightly. Dice the chicken meat similarly.
  4. Mix minced prawns and chicken with the other ingredients in a bowl and combine well.
  5. Heat a wok or pan with cooking oil for deep-frying.
  6. Take one spoonful of chicken-prawn mix and s...

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Ayam Cincalok (Chicken with Preserved Krill)

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

                                                                                                    Krill


                        All Rights reserved © Used with the kind permission of Green wellies

                                         Type: Invertebrate
                                         Diet: Herbivore
                                         Average life span in the wild: 5 years or more
                                         Size: 6 cm (2.4 in)
                                    ...
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Various Sardine Curry Puff Fillings

Posted by Kroocrew on Sunday, December 19, 2010, In : Malaysian (Nyonya) 







http://www.cookipedia.co.uk/wiki/index.php/Sardine_curry_puffs
Ingredients:
For the curry paste
  • 1 fresh bay leaf (Salem Leaf)
  • 2 whole clove buds
  • ½ teaspoon cardamom seeds (green or black), removed from pods
  • 1 tablespoon coriander seed
  • 2 teaspoons white cumin seeds
  • 1 teaspoon ground turmeric
  • 4 small hot dried chillies
  • 2 cloves of garlic, peeled and crushed
  • 2 tablespoons malt vinegar
For the curry puffs
  • 3 tablespoons vegetable oil
  • 1 small onion, peeled and chopped
  • 1 can sardines in oil, drained
  • Juice of 1 le...

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Kaisendon 海鮮丼 (Sushi Rice Bowl)

Posted by Kroocrew on Wednesday, December 15, 2010, In : Japan 






Ingredients:
  • 360 ml (1½ Cup) Jasmine rice
  • 400 ml (1 2/3 Cup) Water
  • ½ Cucumber
  • 1 Myoga ginger
  • 6 Shiso Leaves
  • Fresh ginger
  • White Radish Sprouts
  • 1 Green Onion
  • 50 gm (1¾ oz) Onion
  • 150 gm (5¼ oz) fresh Salmon (traditionally Tuna)
  • 2 scallops
  • Wasabi paste
  • 1 Tbsp Soy Sauce
  • 1 Sheet Toasted nori
  • Toasted sesame seeds.
Method:
  1. Prepare steamed rice by conventional method.
  2. Cut the cucumber longwise in half and thinly slice it on the diagonal.
  3. Quarter the Myoga Ginger lengthwise. Cut off the base core. Finely slice each...

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Cheese Masala Rolls

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





Ingredients:
  • Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets) or preferably a light short pastry.
  • For the filling:
  • Paneer – 200gm (~7 oz), crumbled
  • Oil – 1 tbsp
  • Turmeric  Powder – 1/4 tsp
  • Red Chillii Powder – 1/4 tsp
  • Cumin  Powder – 1/4 tsp
  • Chat Masala – 1/2 tsp
  • Amchoor (Mango Powder) – 1/4 tsp
  • Salt – to taste
  • Cilantro – to taste, chopped
Method:
  1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
  2. Meanwhile, work on the filling. Preheat oven to 205oC (400F...

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Sach Chrouk Pakon Char Marik ឆាផែ្អមបង្គារជាមួយម្រិច (Caramelised Peppered Pork and Shrimp)

Posted by Kroocrew on Tuesday, October 5, 2010, In : Cambodia 
Another cross-cultural delight. This dish has its origins in Vietnam and Vietnam has a popular similar dish widely available. (Sườn Ram Tôm)






Ingredients
  • 250 gm (~1/2 lb) Pork lean meat or with skin on (sliced thin)
  • 2 tbsp Cooking oil
  • 2 cloves Garlic (minced)
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce 
  • Salt
  • 1/2 tsp Black pepper
  • 1/4 cup Water
  • 250 gm (~1/2 lb) small or medium size shrimp (cleaned,  leave the shells on)


Caramel Sauce:
  • 1 tbsp Water
  • 1 tbsp Sugar

Method
  1. For the caramel sauce: Put sugar and water in a pot ...

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Hue Stuffed Pancake

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




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

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

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Oyster Soup with Vermicelli (台灣牡蠣湯粉絲)

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





Ingredients:
  • 500 gm (~1 lb) oysters shelled
  • 1/2 tablespoon Shao Hsing Cooking Wine
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 1/4 pound vermicelli cooked
  • 2 tablespoons oil
  • 2 cloves garlic crushed
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine
  • 1 litre (~4 cups) stock
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 tablespoons cornstarch
  • 4 fresh basil leaves

Method:
  1. Wash the oysters by rubbing gently in several changes of salt water then blanch in boiling water and remove and drain.
  2. Combine...

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Sri Lankan Crab Masala

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





Ingredients:
  • 3 tbsp Oil
  • 3 Cinnamon Sticks
  • A sprinkling of Cloves
  • A sprinkling of Cardamom Pods
  • 2 medium Onions
  • 1 ½ tbsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 ½ tbsp Coriander powder
  • 3 tbsp Cumin powder
  • 3 Tomatoes
  • A pinch or two of salt
  • 800 g Crab (with shell)
  • A bunch of Fresh Coriander leaves
  • 1 tbsp Tomato paste

Method:
  1. Finely  dice 2 medium sized onions.
  2. Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, a...

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Fatt Choy Kuen (Prosperity Rolls)

Posted by Kroocrew on Tuesday, August 31, 2010, In : Malaysian (Nyonya) 




Ingredients

(A):
  • 150g deboned chicken breast meat, minced
  • 50g prawns, minced
  • 100g potatoes, boiled until soft and then mashed
(B):
  • 4 water chestnuts (ma tai), chopped finely
  • 2 crab sticks, shredded and chopped finely
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped fresh red chillies
  • 2 tbsp finely chopped carrot
  • Seasoning:
  • 1/4 tsp salt
  • Dash of pepper
  • 1/2 tsp sugar
  • 1/2 tsp Chinese five spice powder
  • 1 tsp  chicken stock powder or granules
  • 1/2 tsp sesame oil
  • 1 tsp corn flour
  • 1½ tbsp egg white
  • 10–11 slices white br...

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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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Yaki Sake 焼き鮭 (Grilled Salmon)

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





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

Method:
  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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Naa Kung (Caramelised Shrimp)

Posted by Kroocrew on Sunday, August 15, 2010, In : Thailand 





Naa kung is a dish taken to almost dryness. It favours tiny shrimp and is a delightful topping with the meringue on Khanom Buang. (Thai crisp crepes)




Ingredients:
  • 2 teaspoons light vegetable oil
  • 2 teaspoons finely chopped garlic
  • 1/2 small onion, diced
  • 125 gm (1/4 lb) baby shrimp.
  • 1/2 teaspoon ground pepper
  • 1 to 2 teaspoons chillie oil (Suggest a commercial product because of risk of botulism from homemade chillie oil)
Caramel Sauce
  • 1/2 cup sugar
  • 1/4 cup fish sauce
  • 1/2 cup water
Method:
  1. Start by prepari...

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Squid with pepper (Plaah Muk Phrik Yawk)

Posted by Kroocrew on Tuesday, August 10, 2010, In : Thailand 





Ingredients:       
  • 500 g (1 lb) squid tubes     
  • 2 yellow peppers
  • 1 dried chillie (optional)     
  • 3 spring onions     
  • 3 tb oil   
  • 2 Tbsp fish sauce (Golden Boy)     
  • 2 Tbp sweet soy sauce (Nguan Chiang No3)     
  • 1 tsp sugar     
Method:       
  1. Clean the squid if required. Score in a diamond crosshatch pattern and cut into 2.5 cm (1 in) square pieces.
  2. Soak the dried chillie to soften. When flexible make a cut along and down the side of the chillie. Remove as much of the seed material as you prefer ...

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Bredu Leite Cocu (Coconut base stew)

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






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


Ingredients

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

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

Seasoning:
  • 1 Tablespoon sugar
  • ½ teaspoon salt
 
Method

  1. He...

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Butter Prawns

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





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

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Broccoli in Coconut Gravy

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





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

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Crabsticks with Wasabi-Chillie Mayonnaise

Posted by Kroocrew on Monday, July 12, 2010, In : Japan 


"It's good....... i would enjoy just a tad more wasabi and  maybe another chillie in the batch."



Ingredients:
  • 1 tablespoon mirin
  • 1 teaspoon salt
  • 8 raw crab sticks (Lobster (crayfish) meat may be substituted for crab).
  • ice water, for chilling
  • 4 strips of daikon slices 10cm by 1 cm by 2 mm (~4 in x 1/2 inx 1/16 in)
  • 16 long chives, stemmed
  • 1/4 punnet mustard cress

Wasabi-Chillie Mayonnaise:
  • 50g  (1 3/4 oz)  mayonnaise
  • 10g (1/3 oz) wasabi paste or 2 teaspoons of **wasabi powder
  • 1 habanero or Thai *chillie (...

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Sataw and Shrimp ผัดเพชรซา (Phad Phet Sataw)

Posted by Kroocrew on Sunday, June 27, 2010, In : Thailand 


© This image is used with the kind permission of Khun Than Yutthachaibodin




Ingredients:
  • vegetable oil 1tablespoon
  • sugar2teaspoons
  • Stinky Bean 1cup 120 gm (4 oz)
  • shrimp 1/2 cup
  • fish sauce 1 tablespoon
  • red curry paste 1 tablespoon

Method:
  1. Peel and devein the shrimp.
  2. Add a tablespoon of oil to a wok or pan over medium heat.
  3. Drop the curry paste in and  break up the paste as far as possible.
  4. stir it around to let the oil bring out the aroma and flavors in the curry paste.
  5. Drain the sataw and add them t...

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Filippino Tamale (Chicken Pork and Shrimp)

Posted by Kroocrew on Sunday, June 20, 2010, In : Phillipines 





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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Khanom Giap (Thai Steamed Dumplings)

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


Ingredients:

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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Ohjing-oe bulgogi (Grilled spicy squid)

Posted by Kroocrew on Thursday, June 17, 2010, In : Korea 





Ingredients:
  • 2 medium squids or 3-4 squid stakes, cut into strips
  • 4 tbsp goochoojang (Korean chili paste)
  • 2 tbsp sugar, 1 tbsp minced garlic,
  • 1 tsp sesame oil, 1 tsp sesame seeds
  • 2-3 hot chilies
  • 1/2 onion, cut into bite size
  • 3-4 shitaki mushrooms, rehydrated, squeezed, cut in half
Method:
  1. Marinade in goo choo jang (Korean chili paste), sugar, minced garlic, sesame oil and sesame seeds for 30 minutes.
  2. At the last minute, add mushrooms, chillies and onion.
  3. In a frying-pan, add a bit of oil, grill the squ...

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Scallops, Black Pudding and Orange Jam 黑布丁和果醬扇貝

Posted by Kroocrew on Saturday, June 12, 2010, In : Macau 





Ingredients:
  • 12 pieces medium scallops (with coral if possible for colour and texture)
  • 12 slices Portuguese black pudding
  • A splash Muscatel wine (substitute: any sweet wine)
  • 200 g mixed salad leaves
  • 50 g sun dried tomatoes (quartered)
  • 75 ml extra virgin olive oil
  • 25 ml balsamic vinegar
  • 100 g orange jam

Method:
  1. Heat a little oil in a small frying pan. Add scallops and fry for 30 seconds, turning once. Add corals and fry for a further 15 seconds, turning once.
  2. Remove the scallops and their corals from th...

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Sambal Ikan Bilis (Ancovy Chillie Sauce)

Posted by Kroocrew on Friday, June 11, 2010, In : Malaysian (Malay) 





Sambals are used like chutneys in Indian cuisine and Nam Phriks in Thai cuisine. They are a flavoursome, generally quite spicy, accompaniments to rice based dishes. They have a consistency of a semi dry sauce and best served hot.

Ingredients:

  • 100g ikan bilis (dry anchovies), soaked and washed
  • 3 tbsp oil
  • 1 Bombay onion, sliced
  • 2 tbsp chilli paste
Pound:
  • 5 shallots
  • 2 cloves garlic
  • 1 stalk lemon grass, thinly sliced
  • 1/2 tsp belacan (dry shrimps) granules
Seasoning:
  • 1/2 tsp ikan bilis (dry anchovies) granul...

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Tandoori Prawns

Posted by Kroocrew on Friday, June 11, 2010, In : India 





Ingredients:
  • King prawns (de-veined and cleaned): 250 gm
Marinade:
  • Yogurt: two tbsp
  • Ginger paste: one tbsp
  • Garlic paste: one tbsp
  • Lime juice: one tbsp
  • Kashmiri chilli powder: one tsp
  • Tandoori masala: one tbsp
  • Salt (as preferred)
  • Wooden skewers (soaked in water 30 minutes before grilling): 6 to 8
  • Oil: to grease the grill
  • Fresh lime.
Method:
  1. Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes
  2. Thread on the skewers (about six on each), oil the grill and when hot, place the pr...

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Pork and Chive Dumplings with Dried Shrimp 韭菜餃子,豬肉和蝦的幹

Posted by Kroocrew on Wednesday, June 2, 2010, In : China 





Ingredients:

For dough
  • 2 cups  flour
  • 3/4 teaspoon salt

For filling
  • 2 teaspoons dried shrimp
  • 2 teaspoons Chinese rice wine, such as Shaoxing,
  • 180 gm (6 oz) cabbag , chopped
  • 1/2 teaspoon kosher salt
  • 500 gm (~1 lb) ground pork
  • 120 ml (1/2 cup) ie:1 bunch  chives, finely chopped
  • 2 scallions (green parts only), thinly sliced.
  • 4 cloves garlic, smashed and chopped
  • 1/2 teaspoon fresh ginger, finely grated or ground
  • 45 ml (3 tablespoons) light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon dar...

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Shrimp and Gin 蝦和吉恩

Posted by Kroocrew on Tuesday, June 1, 2010, In : Macau 





Ingredients:
  • 1 tablespoon peanut oil
  • 2 teaspoons salt
  • 2 cloves garlic, sliced
  • 250 gm (~1/2 lb) large shrimp, in shells
  • 1 teaspoon fresh-grated ginger
  • 1/4 to 1/2  teaspoon chillie powder (personal preference)
  • 2 green onions, chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons gin

Method:

Have all ingredients ready. This dish must be done very quickly and over very high heat.
Do not peel the shrimp. The shrimp will continue cooking on the sizzle plate so it's important to really push the speed of prep
  1. Heat ...

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Sizzling Rice Prawns 鐵板稻蝦

Posted by Kroocrew on Tuesday, June 1, 2010, In : China 



Ingredients:

For the prawns
  • 450g/1 lb raw prawns, peeled
  • 2 tbsp groundnut oil (peanut oil)
  • 1 tsp finely chopped fresh ginger
  • 1½ tsp finely chopped garlic
  • 3 tbsp finely chopped spring onions

For the sauce
  • 100g/4oz green or red pepper, diced
  • 1 tbsp cider vinegar or Chinese black rice vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1½ tbsp chilli bean sauce
  • 1½ tbsp tomato purée
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 2 tsp sugar
  • 300ml/10½ fl oz chicken stock
  • 1 tbsp cornflour blended with 2 tbsp water t...

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Sizzling Pusit (Sizzling Squid)

Posted by Kroocrew on Tuesday, June 1, 2010, In : Phillipines 





Ingredients:
  • 1 piece big squid
  • 2 slices ginger, julienned (cut into thin strips)
  • 1/2 tsp. salt
  • 3 cloves garlic
  • 1tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tbsp. vinegar
 
Method:
  1. Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
  2. Marinate squid in the mixture for half a day.
  3. Grill to almost done, but not quite, basting regularly with the marinade.
  4. Slice into rings. Transfer to a heated up sizzling plate.
  5. Pour a little marinade over the grilled squid.
  6. Serve.

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

Posted by Kroocrew on Monday, May 31, 2010, In : China 




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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Acar Kunyit Ikan Belanak (Pickled Fish)

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


Image pending




Ingredients:
  • 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
Method
  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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Cencaluk Chilli Sauce

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




Cencaluk is a particularly pungent fermented seafood product. It's made from krill and tiny prawn. Not something that would be commonly used by non-malay or non-indonesians.




Ingredients:
  • 1½ tbsp good quality cencaluk
  • 4–5 shallots
  • 1 tbsp sliced red chilli
  • 1 tbsp sliced bird’s eye chillies

Seasoning:
  • 1 tbsp sugar or to taste
  • 2 tbsp freshly squeezed lime juice

Method:
  1. Slice shallots lengthwise.
  2. Put cencaluk, red chillie, bird’s eye’s chillies and shallots in a bowl.
  3. Add in sugar and lime juice t...

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Ketapat Sotong (Rice stuffed squid)

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



Baby variety!


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

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

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Butterfly Wing Prawns

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


© Image used with kind permission of { e y e }





Ingredients:
  • 300g big prawns
  • 300g small prawns, shelled and minced
  • 150g minced beef
  • 4 water-chestnuts, chopped coarsely and squeezed dry

Marinade:
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/2 tsp monosodium glutamate
  • 2 tsp soya sauce
  • 2 tsp sesame oil
  • 2 tsp cornflour
  • Half an egg
  • A dash of pepper


Method:
  1. Shell the big prawns but leave the tails intact.
  2. Slit the prawns at the back portion lengthwise without cutting all the way through. Devein the prawns.
  3. Wash the prawns with sa...

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Kari Ikan Tongkol

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


© Image used with the very kind permission of Mat Gebu. Tiffinburu Blog




Ingredients
  • 400g ikan Tongkol: (Albacore Tuna , Greater Brook Carp)
  • 2 eggplants, quartered
  • 2 pieces dried tamarind skin ( asam gelugor )

Ground (combined):
  • 6 shallots
  • 2 cloves garlic
  • 1cm piece galangal
  • 1 stalk lemon grass
  • 1 1/2 tbsp chilli paste
  • 1 tbsp coriander powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin ( jintan putih )
  • 1/4 cup thick coconut milk
  • 1 cup thin coconut milk

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

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Keropok Lekor / Keping

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





Ingredients:
  • 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

Method:
  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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Laksam

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


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




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

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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

Ingredients:
  • 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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Cucur Badak

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


CC license




Ingredients:

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

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Shrimp Egg Roll

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







Ingredients:
  • 1 cup shrimp (medium size, cleaned and deveined)
  • 1 cup shredded carrots
  • 1 cup coleslaw ready mix(shredded cabbage and some carrots)
  • 1 teaspoon Mrs. Dash
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon olive oil

Method:
  1. In hot skillet, heat olive oil and garlic. Then add shredded carrots and cabbage. Sprinkle mrs. dash, salt and ground black pepper. Cook until shrimp turn pink. Turn off the stove.
  2. Drain any excess juices from the filling. Let it ...

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Mustard-seed Prawns

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





Ingredients:
  • 1 kg prawns, {shelled or unshelled}
  • bunch of green onions, chopped
  • 1/2 tsp turmeric
  • 1 chili pepper, chopped
  • 1 tbsp mustard seed
  • 2 cloves garlic, mashed

Method:     
  1. Fry the onions, garlic and chillie pepper for three minutes.
  2. Add the prawns and fry two minutes more.
  3. Add the rest of the ingredients and heat for two minutes.
  4. Serve with white rice and cucumber bean sprout salad.


Continue reading ...
 

Eggplant with Crab (Ca Tim Nuong)

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






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.

Continue reading ...
 

Shrimp Fried Rice

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






 Ingredients:
  • 4 cups cold cooked rice
  • 4 ounces frozen uncooked shrimp, unshelled
  • 4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
  • 2 eggs (more if desired)
  • 1/2 cup green peas
  • 1 medium onion
  • 1 green onion
  • Seasonings (Add according to directions or to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon Oyster Sauce
  • 1 teaspoon salt
  • pepper
  • cornstarch (corn flour) mixed with water

  • Oil for stir-frying
 
 
Method:
  1. Prepare vegetables and meat - remove the tiny legs from the shrimp, shell removal redu...

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Sun Ya Fried Rice

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






 Ingredients:
  • 4 tablespoons oil
  • 2 eggs, beaten with 1/2 teaspoon salt
  • 1/2 cup fresh shrimp, shelled, deveined, and washed
  • 1 1/2 teaspoons sherry
  • 4 cups cold cooked rice
  • 1/2 teaspoon salt
  • 1/2 cup cooked chicken, diced
  • 1/4 cup roast pork*
  • 2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
  • 2 tablespoons chicken stock
  • 2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
 
Method:
  1. Heat 1 tablespoon of oil in wok. When very ...

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Tom Nuong Toi Xa Ot (Spicy Grilled Shrimp)

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


CC license




Ingredients:
  • 2  Tbsp  finely chopped fresh lemon grass
  • 5  Tbsp  minced garlic (about 10 large cloves)
  • 1/2  teaspoon  Asian red chillie sauce, such as Sriracha
  • 3  Tbsp  fish sauce
  • 2  tsp  sugar
  • 3  Tbsp  olive oil
  • 2  Tbsp  fresh lime juice
  • 1  Tbsp freshly ground black pepper
  • 60 ml (1/4  cup)  finely chopped green onions
  • 500 gm (~1 lb)  medium shrimp, peeled (leave tails intact) and deveined
  • 6  wooden skewers (6 in. each), soaked in water
  • 80 ml (1/3  cup)  loosely packed fresh mint leaves, sliced into thin...

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Oysters with Black Beans 黑豆牡蠣

Posted by "Kok Robin" on Sunday, May 9, 2010, In : China 


This recipe was created by a talented cook and food photographer with a Flickr photostream "fotoosvanrobin"
Both the image and the recipe are attributed to him. I have taken the liberty to classify this as China cuisine as it sits comfortably in that style with expedient and clever use of a few well picked ingredients




Ingredients:
  • 6 Choice oysters
  • 1 Tbsp light soysauce
  • 1 Tbsp shaoxing ricewine
  • 1 Tbsp white ricevinegar
  • 2 Tbsp chicken broth, mushroom broth or water
  • 1½ tsp sugar
  • 2 tsp sesame oil.
  • 1 Spri...

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Singapore Hawker BBQ Stingray

Posted by Kroocrew on Friday, May 7, 2010, In : Singapore 


CC license




Ingredients
  • 750 gm - 1 Kg (~1½-2 lb) whole Stingray or Pomfret fish cleaned
  • 1½ tsp palm sugar or dark brown sugar
  • salt
  • juice of 1 lemon
  • 2 tbsp vegetable oil
  • 1 tbsp tamarind paste
  • 240 ml (1 cup) warm water
  • a large piece of banana leaf [Substitute: aluminium foil]
  • 2-4 toothpicks, soaked in water
  • 3-4 fresh kalamansi limes, cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
  • 1 onion, sliced, for garnish [optional]
  • A few sprigs fresh coriander leaves [cilantro], for garnish [optio...

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Stuffed Squid in Red Curry

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


CC license



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

Posted by Kroocrew on Sunday, April 25, 2010, In : Japan 


CC license



Ingredients:

Takoyaki Batter -
  • 1 Egg
  • 340ml Icy Water (1.4  cup)
  • 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
  • 1 tsp Soy Sauce
  • A Pinch of Salt
  • 100g Soft Wheat Flour (3.5 oz)
Additions:
  • 150g Boiled Octopus (5 1/3 oz)
  • 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
  • 6g Beni Shoga - Pickled Ginger (1/5 oz)
  • 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)
Various toppings
  • Okonomiyaki Sauce
  • Aonori - Green Laver
  • Hanakatsuo - Dried Bonito Flakes
  • 2 Long Green Onions
  • Mayonnaise
Vinegar S...
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Macanese Garlic Prawns 澳門大蒜蝦

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




Ingredients: 
  • 6 Tbsp. Extra Virgin Olive Oil
  • 500 gm (~1 lb) 16-20 Prawns, shell on
  • 2 Bay Leaf
  • 2 Tbsp. Shallot, minced
  • 4 Tbsp. Garlic, fresh, fine minced
  • 60 ml 1/4 cup Chopped Scallions, White Part
  • 120 ml (1/2 cup) Chopped Scallion, Green Part
  • 120 ml (1/2 cup) White Wine
  • 2 Tbsp. Chillie Paste
  • 2 Tbsp. Chicken Broth
  • 1 Tbsp. Cilantro, chopped
  • Lemon Half

Method:          
  1. In a hot wok, drizzle 4 Tbsp. E V Olive Oil.
  2. Add Prawns and Bay Leaves. (keep the prawns separated to enhance the cooking)
  3. Cook for approx. ...

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Macanese Curry Prawns 澳門咖哩蝦

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


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

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

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Fried Bacalhau (codfish cakes) 炸馬介休球

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






Ingredients:
  • 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

Method:
  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 



Ingredients:
  • 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

Method:
  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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Sardines and Macanese Vegetables 沙丁魚和蔬菜

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 

CC license



Ingredients:

  • 2 heads roasted garlic
  • ½ cup olive oil
  • 1 large red onion, cut into ½ inch rounds
  • 2 small zucchini, cut into ½ inch thick rounds
  • 1 can button mushrooms, sliced in halves
  • 1 small bundle of large asparagus
  • 1 big red bell pepper, seeded and cut into ½ inch strips
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • 2 tablespoons flat leaf parsley, finely chopped
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 - 155 gram can 555 Sardines in Oil Spanish Style
  • wansoy and black oli...

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Nepali Shrimp Momo

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




Reference: Nepali Recipes @ Sanjaal

Ingredients:


Dough for wrappers:
  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt

Filling:
  • 500 gm (~1 lb.) shrimp, cleaned, deveined and minced
  • 1 egg, beaten
  • 120 ml (1/2 cup) onion, finely chopped
  • 120 ml (1/2 cup) red bell pepper, finely chopped
  • 120 ml (1/2 cup) mushroom, finely chopped
  • 60 ml (1/4 cup) green onion, finely chopped
  • 1 Tbsp fresh garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/4 tsp timur (Szechwan pepper)
  • 1/4 tsp nutmeg, grated
  • 1/4 tsp tu...

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Fish Head Soup with Pickled Mustard-Greens

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



Ingredients:
  • 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

Method:
  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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Chinese Shrimp

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





Ingredients:
  • 1 tsp curry
  •  Chillie powder (+/-)
  • 4 Tbsp margarine or butter
  • 2 red and 2 green paprikas
  • 2 yellow onions or
  • 2 pieces of leek
  • 2 clove garlic
  • 500 gm (1 lb) shelled and deveined shrimp
  • 6 Tbsp tomato puree
  • 120 ml (1/2 cup) water
  • 120 ml (1/2 cup) cream
  • Salt
  • 1 cup dried shitake mushrooms ( Soak shitake in warm water 30 mins. Remove stalks when rehydrated)

Method:
  1. In a wok fry the curry and paprika powder in the margarine or butter, add paprika strips, onions, garlic.
  2. Add the tomato puree...

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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 




Ingredients:
  • 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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Shrimp Kratong with Sesame-Cilantro Dressing.

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


Pie Tee pastry cases are almost identical to Kratong Tong cases



Kratong pastry cups

Method:

  • 1 cups all purpose flour
  • 1 cup rice flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 egg yolks
  • 2 tablespoons vegetable oil
  • 2/3 cup water
  • 2/3 cup slaked lime water (see below)
  • 4 cups vegetable oil for frying

Method:
  1. Prepare slaked lime water by mixing one tablespoon lime paste with 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom.
  2. Pour 2/3 cups of this clear liquid into another container. Disc...

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Fried Oysters かきフライ Kaki Furai

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

CC license



Ingredients:
  • 1 packet fresh oysters (about 10 pieces)
  • salt and pepper to taste
  • 1/2 cup bread crumbs   
  • 2 tablespoons cornstarch
  • 1 egg (lightly whisked)   
  • Fresh vegetables for dish up (cabbages, tomatoes, etc.)

Tartare Sauce


Method:
  1. Wash fresh oysters with water mixed with a pinch of salt, change water few times until remove dirt.
  2. Drain oysters on kitchen/absorbent paper, and sprinkle salt and pepper.
  3. Dip oysters into cornstarch, and into lightly-whisked eggs, and then into bread crumbles.
  4. Deep-fry ...

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Shredded Chicken and Small Abalone Congee (小鲍鱼鸡丝粥)

Posted by Kroocrew on Saturday, April 10, 2010, In : China 


CC license



Ingredients:
  • 1 cup of long grain rice, washed
  • Canned limpets (about 10 pieces in a can)
  • Approx 100 gm of chicken breast
  • 1 chicken stock cube
  • Pinch of salt and pepper
  • 1 pot of water, 80% filled (about 2000ml)

Garnish:
There are a number of garnishes and toppings listed in a specific post within the congee section.
As a short-list I suggest sliced green onion, fried shallots, crispy garlic, pickled mustard greens, light soy and mushroom stem floss.

Method:
  1. In a large pot, bring water and rice to a boil...

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Crab Cream Korokke (Kani Cream Korokke)

Posted by Kroocrew on Thursday, April 1, 2010, In : Japan 




Ingredients:
  • 100g (3 1/3 oz)crab meat (you can use sea salad crab meat instead of crab-meat)
  • 120g (1/4 lb) butter
  • 150g (5 1/4 oz) flour
  • 2 cubes stock (whatever)
  • 15g (1/2 oz) sugar
  • 250 ml (~1 cup)  milk
  • 100 ml (~6 1/2 Tbsp) fresh cream
  • 2 Tbsp light soy sauce
  • 2 Tbsp mirin
  • 3 cups oil

Béchamel sauce:
  1. Crush the stock cubes into a sauce pan and pour in the cream and fresh milk. Adjust heat to medium.
  2. Heat the butter in another saucepan and stir until melted. Then add the flour and sugar and season with s...

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Sambal Sotong (Chili Fried Squid)

Posted by Kroocrew on Tuesday, March 16, 2010, In : Indonesia 

CC license



Ingredients :
  • 500g (~1 lb) small squid (sotong)
  • 2 tbsp tamarind pulp
  • 1 stalk of lemongrass, peeled and sliced
  • 4 garlic clove, crushed
  • 4 dried red chilies, soaked and drained
  • 4 candlenuts
  • 1 tsp blachan (dried shrimp paste)
  • 1 onion, chopped
  • 2 tbsp peanut oil
  • 2 ripe tomatoes, quartered
  • 1/2 tsp salt
  • 2 tsp palm sugar or brown sugar

Method :
  1. Clean the squid.
  2. Either:
  3. Cut the tubes lengthwise and use the tip of the knife to lightly score a crisscross pattern on the surface, without cutting right through. Cut into...

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Isso Badhuma (Dry Prawn Curry)

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


CC license



Ingredients:
  • 2 Tbsp Oil
  • 1 Onion (peeled and diced)
  • 500 gm (~1 lb) Prawns (peeled)
  • 4 cloves Garlic (peeled and crushed)
  • 1 1/2 Tbsp Curry powder
  • 1 1/2 Tbsp Chili powder
  • 1/2 Tbsp Turmeric
  • 160 ml (1/3 pt) Coconut milk (or water)
  • 2-3 Green chilies (seeded and very finely chopped)
  • 2-3 sprigs Coriander leaves (chopped)
  • 1-2 Tomatoes (sliced)
  • Salt
  • Lemon juice

Method:
  1. Heat the oil in a pan and gently fry the onion until tender
  2. Add the prawns and continue frying until dry
  3. Add the garlic, curry powder, chili powde...

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Kæng Kung Kab Sabparod (Prawn Curry with Pineapple)

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



CC license


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


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

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Red Coconut Curry Squid

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


CC license



Ingredients:

  • 4 cloves garlic
  • 1 red onion
  • some dried chillies - soaked
  • 1/2 tea spoon tumeric (or powder)
  • 2 tablespoon ketumbar (coriander) powder
  • 1 teaspoon jintan puteh (cumin) powder
  • 1 kg sotong(squid) - cleaned and cut into edible sized pieces
  • Thumb size piece galangal
  • 2 lemon grass - white/mauve part cut into 2 cm (~1in) sections
  • salt to taste
  • msg (optional)
  • several lime leaves
  • 500 ml coconut milk

Method:

  1. Soak some dried chillies in warm water for 30 minutes.
  2. In a mortar pound the drained chillies into...

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Fresh Salmon Korroke

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



CC license



Ingredients:

  • 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)

Method:

  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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Stir Fried Clams with Belacan Chillie Paste

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

Belacan-Chillie Paste ingredient


Ingredients

  • 150g lala clams (deshelled)
  •  2 stalks spring onions, cut to 2 inch lengths
  •  1 tbsp chopped garlic
  •  1/2 onion, cut to rings
  •  1 tbsp belacan chilli paste (eg. Taho brand, very hot) – adjust according to your liking
  •  1 tbsp vegetable/olive oil
Method:
  1. Heat oil in wok, saute garlic, thick spring onions stalks (white part) and onion rings until fragrant.
  2. Add belachan chilli paste and the lala clams and stir fry for a few minutes (you need a good ventilation sys...

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Stir Fried Lala with Lemongrass and Bird’s Eye Chillie

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

CC license



Ingredients
  • 1 kg (~2 lb) lala clams (rinsed and washed thoroughly to remove mud, sand and grime)
  • 2 stalks lemongrass (hammered with the flat side of a knife to bruise it)
  • 5 cm (2 in) of ginger (slivered)
  • 3 shallots (chopped finely)
  • 4 to 10 bird’s eye chilli / cili padi (cut lengthwise, remove seeds to reduce hotness)
  • 1/2 to 1 cup hot water
  • 2 tablespoons cooking oil
Seasoning
  • Salt to taste
Method
  1. Heat oil in wok. Add shallots, ginger, lemongrass and bird’s eye chilli. Stir briskly until shallots ju...

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Kailan and Dried Scallops 蓋蘭和瑤柱

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 



CC license



Ingredients:
  • 300g (10 ½ oz) kailan leaves
  • ½ tablespoon chopped garlic
  • 4 dried scallops
  • Cornstarch solution (about ½ tbsp cornstarch mixed with 2 tbsp plain water)
  • 50ml (~¼ cup will be fine) stock/plain water
  • Olive oil/vegetable oil
  • Sugar
Method:
  1. Give scallops a clean rinse, then soak them in a dish of water (just enough to cover) for at least half an hour to soften them.
  2. In a wok or saucepan, add water (just about enough to cover the kalian), a bit of vegetable/olive oil and a bit of sugar. When ...

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Seafood Yee Mein 海鮮炒麵

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

CC license



Ingredients:
  • 4 pieces Yee Mein (1 piece per person). Yi mein (also called e-fu noodles, yee-fu noodles, yi noodles, or yifu noodles) is a variety of flat Chinese egg noodles made from wheat flour.
  • 200 gm lala clams (rinsed thoroughly to remove extraneous material)
  • 400 gm medium prawns (remove shell leaving head and tail intact. Devein. You may also shell it completely. )
  • 300 gm of choy sum (rinse and cut into smaller sizes). Choy Sum is Chinese Flowering Cabbage. The white version is called Sno...

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Salmon Teriyaki

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




Ingredients:
  • 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
 
Method:

  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


Ingredients:

  • 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
 
Me...
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Seafood Tempura

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

CC license


Ingredients:

  • 2 tiger Prawns, with tails left on
  • 3 Oysters, shucked but shells reserved
  • 3 strips of white fish
  • 1 lobster tail, peeled but shell reserved
  • oil, for deep frying
  • For the batter: ( or a commercial tempura batter mix and follow directions)
  • 100g plain flour
  • 1 tsp cornflour
  • pinch of Salt
  • ice-cold water,
For the chillie dipping sauce:
  • 1 tbsp dark Soy sauce
  • 4 Spring onions, chopped
  • 1 red chilli, finely chopped
  • 1 tsp Fish Sauce
  • 1 tsp fresh lime juice

For the peanut dipping sauce:
  • 1 tbsp Mirin
  • 1 tbsp ligh...

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Crab Mornay Korroke

Posted by Kroocrew on Thursday, February 11, 2010, In : Japan 

CC license



Ingredients:

  • 130g (4 ½ oz) fresh (or canned) crabmeat
  • 110g (4 oz) onion, finely chopped
  • 1 tablespoon canola or olive oil
  • 1 large hard-boiled egg, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  •  For Bechamel Sauce:
  • 30g (1 oz) unsalted butter
  • 30g (1 oz) flour
  • 360ml (1 ½ cups) whole milk, warmed
  • Flour, one egg and panko for coating the korroke
  • Vegetable oil for deep frying

Method:

  1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside
  2. In a small to...

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Asparagus and Crabmeat Soup

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

CC license


Ingredients:

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

Mix together ...
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Barbecue Seafood Pancakes

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

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 Ingredients:

  • 150g okonomiyaki flour (Japanese flour)
  • 1 egg
  • 150ml water
  • 5 medium green Yamba prawns, shelled
  • 100g squid rings
  • 300g cabbage
  • 5 shallot leaves
  • 100g pork, sliced
  • 140g tinned corn
  • Olive oil

Method :

  1. Cut prawns and squid into small pieces.
  2. Finely chop cabbage and shallots.
  3. In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake.
  4. Heat barbecue hotplate and drizzle with oliv...

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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]

 
Ingredients:

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
 

Dressing:

  • 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

 
Method:

Fish:

  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 

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Ingredients:

  • 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

Method:

  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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Laap Talae (Seafood Salad)

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



Ingredients:

  • 1 cup fresh or frozen raw squid or cuttlefish
  • 1 cup fresh or frozen raw shrimp
  • 1 cup fresh or frozen raw mussels
  • ¼ cup chopped sweet red peppers
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro(Coriander)
  • ¼ cup chopped mint
  • 1 chopped chili
  • 3 tablespoons fish sauce
  • 3 tablespoons freshly squeezed lime


Method:

  1. If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and dr...

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Mint Chicken

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

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Ingredients:

  • garlic oil or flavored to -taste
  • fish Sauce
  • 1 Tsp Sugar
  • 1/2 cn Of bamboo shoots
  • 1 large-sized stalk of green onion, diced
  • 1/4 c of Chicken or Shrimp (cut into marble sized pieces)
  • Fresh mint, about 3 leaves
  • Crushed red chillies (optional)
  • white rice
  • deep saute pan or wok


Method:

  1. Pre-cook rice.
  2. Heat oil and saute onions over med flame until soft.
  3. Add a dash of fish sauce. Keep the ingredients moving -Stir Fry!:) so the onions don't burn.
  4. Mix in the Sugar. Turn up the heat and add Chicken or...

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Crystal Shrimp Rolls

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


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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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Taiwanese Shrimp Balls (台湾虾球)

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


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Ingredients     


  • 500 gram of cleaned shrimp or prawn meat   
  • 4 water chestnuts finely minced   
  • 1 egg   
  • 4 spring onions thinly sliced   
  • 1 teaspoon grated ginger   
  • 1 teaspoon salt   
  • 4 teaspoons corn flour   
  • 1 saucepan of water   
    
    
    
Method:

  1. Mince and mix all the ingredients and mix into a smooth paste.
  2. Form small balls and slightly flatten.
  3. Boil the water and cook the balls one at a time by dropping into the boiling water and removing when they float to the surface.
...
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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.



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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Pancit Bihon Guisado

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 

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Ingredients:

  • 1/2 Kg (~1 lb) rice stick noodles (bihon)
  • 1 medium sized chicken breast, boiled & shredded
  • 1/4 Kg (~1/4 lb) pork pigue or kasim, diced
  • 240 ml (1 cup) uncooked shrimps, shelled and de-veined (optional)
  • 1 small cabbage, shredded
  • 1 medium carrot, julienned
  • 1 celery stalk, sliced thinly
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 60 ml (4 Tbsp) cooking oil
  • 120 ml (1/2 cup) soy sauce
  • 2 cups chicken broth
  • Salt and pepper to taste


Method:

  1. Put the rice stick noodles in a clean basin and soak in wat...

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Adobong Tahong

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 



Ingredients:

  • 1 kilo tahong (green mussels); cleaned with beard removed
  • 3/4 cup vinegar
  • 4 tablespoons soy sauce
  • 2 cloves garlic, pounded
  • 1/4 tablespoon peppercorns
  • Cooking oil


Method:

  1. Sauté garlic in two teaspoons fo oil and then add the mussels. Cover and let stand for 2 minutes. 
  2. Add soy sauce, vinegar, and pepper.  Parboil and simmer until the shells are opened. 
  3. Continue cooking to reduce until little sauce remains.

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Belacan Clams

Posted by Kroocrew on Monday, December 28, 2009, In : Malaysian (Nyonya) 




CC license


Ingredients:


1 Kg (~2 ½ lb) fresh clams.
120 ml (1/2 cup) peanut or vegetable oil.
60 ml (4 Tbsp) chillie paste (variable)
2 tsp Belacan ( dried shrimp paste)
1 tbsp sugar
3 kalamansi limes, juiced. [Substitute Kaffir or ordinary limes)
45 – 60 ml (3 – 4 Tbsp) water
Salt
1 tbsp cornstarch mixed with 3 tbsp water as a slurry
1 small red-onion
5-6 shallots
3 stalks of lemongrass, thinly sliced
25 mm ( ~1 in) fresh galangal, sliced.


Method:

  • Grind the onion, shallots, lemongrass and galangal into a past...

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Seafood Croquettes

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

CC license



Ingredients:

  • 3 Tbsp Unsalted butter
  • ½ small Onion -- finely minced
  • ½ Celery stalk -- finely Diced
  • 3 Tbsp All-purpose flour
  • 80 ml (⅓ cup) Milk
  • ¼ tsp Ground nutmeg
  •  Bread crumbs
  • 500 gm (1 lb)  Cooked fish and/or shellfish (eg. salmon, shrimp, Scallops, white fish -- or a combination)
  • 1 Tbsp Finely chopped parsley
  • 1 Tbsp Chopped chives
  • Salt
  • ¼ tsp Cayenne pepper (variable)
  • Flavorless cooking oil


Method:

  1. Melt the butter in a small skillet over medium heat.
  2. Add the onion and celery and cook, stirring occ...

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Udang Karang Bumbu Cabai (Spicy Lobster)

Posted by Kroocrew on Monday, December 14, 2009, In : Indonesia 


CC license



Ingredients:

  • 500 gm (1 lb.) lobster
  • 2 shallots, thinly sliced
  • 2 red chilies, thinly sliced
  • 2 green chilies, thinly sliced
  • 1 lime, squeezed
  • salt and pepper to taste
  • Vegetable oil as needed


Instructions:

Cooking the Lobster

Boiling

  1. Put 6 inches of water in a 12-14 quart pot. When cooking lobster, it is important to bring water to a full boil.
  2. Add 1/4 cup of salt and drop lobster in head-first.
  3. Bring water to a boil again, continue cooking lobster and then reduce heat to medium.
  4. Boil for 12 minutes only.
C...
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Temakizushi 手巻き寿司

Posted by Kroocrew on Friday, December 11, 2009, In : Japan 



Sashimi is an easy process to describe by writing. Sushi is impossible. Sushi is best learned with master sushi makers as the nuances are
endless and the disappointments too great because of unsuccessful communication. Temaki-zushi is the middle way and I can describe it effectively I think, so here goes.
 (Think ice-cream cone)

CC license


Ingredients:

Japanese rice
Sushi su (rice vinegar flavored with sugar and salt)
Nori
Wasabi
soy sauce
Gari, the thinly sliced pickled ginger, is optional.


Method:

If you ar...

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Sin Dat (Lao BBQ or Lao Suki)

Posted by Kroocrew on Wednesday, December 9, 2009, In : Laos 










Once again a shared cooking method seen in Thailand and Cambodia also. Just about every country in Asia has a variation on this style of eating. Sin Dat is a little different to many in that the meat or fish is first grilled on a directly heated griddle. Any juices are caught by the surrounding annulus to which has been added a simple stock.

The sauce is Korean  Ssamjang and I have published a modified recipe of this for specific use as Lao BBQ Sauce. It is made from a fermented product of glu...
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Jim Jum จิ้มจุ่ม (Thai hot pot)

Posted by Kroocrew on Tuesday, December 8, 2009, In : Thailand 


© Aaron Caley. Used with kind permission

Jim jum is one of the wonderful Thai street sit down foods. Its origins are Lao or Khmer. It's variable and you probably wouldn't get two identical tasting jim jums even from the same restaurant within a very short space of time. 


Jim jum is  an earthenware pot on a brazier at table top. The pot is filled with broth and to this you add various supplied vegetables and herbs. This is one reason why the flavour changes. The herbs are often pulled from tre...
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Chinese Steamed Egg 蒸蛋

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




CC license
Ingredients

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


Method:

Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)
Add the other ingredients like ham etc.
Place into the cowl you wish to s...
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Not "easy sashimi". Sashimi is easy. 刺身

Posted by Kroocrew on Tuesday, December 1, 2009, In : Japan 




CC license

Ingredients:
•    500g  (1 lb) very fresh *ocean fish (choose tuna, salmon, kingfish, ocean trout, snapper, whiting, bream or jewfish)

•    Japanese soy sauce (for serving)
•    wasabi (for serving)
  •   carrot, daikon and cucumber are suggested as garnish and side servings.

Method:
 
  • Clean fish and then use a VERY sharp flat blade knife to remove any skin. It is easier to buy freshly prepared fish fillets for this purpose from a monger (and some will be confident in preparing sashimi fille...

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Dragon Well Shrimp 龙仁静霞 (Longjing Xiaren)

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


Compressed Long Jing Tea

CC license



Ingredients:

  • 500 gm (1 lb) fresh shrimp (peeled, deveined, and rinsed) or frozen shrimp (rinsed)
  • 2 tablespoons *Shaoxing wine for marinating, + extra for cooking
  • 1 tablespoon cornstarch for marinating, + 1 teaspoon cornstartch dissolved in 1 teaspoon of water
  • 500 ml (2 cup) Longjing tea, leaves strained out
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger
  • Salt  (optional)
  • Longjing leaves for garnish (optional)


Method:

  1. In a medium sized bowl, combine ...

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Char Hor Fun

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




CC license
Ingredients:


  • 450 gm (16 oz) hor fun or flat rice noodles.
  • 200 gm (7 oz) vermicelli.
  • 3 tablespoons oil
  • 1 tablespoon soy sauce
  • 1 tablespoon *kecap manis


Toppings:


  • 12 shrimp (peeled and deveined)
  • 12 thin pieces of pork meat
  • 12 bay scallops
  • 12 thin pieces of fish cake
  • 200 ml ( 7 fl oz) chicken broth
  • 5 stalks chinese mustard green (cut into 2-inch length)
  • 300 ml (1 1/4 cup) water
  • 3 cloves garlic (minced)


Starch:

  • 2 tablespoons corn flour
  • 60 ml (1/4 cup) water


Seasoning:

  • 2 tablespoons oyster sauce
  • 1/2 tablespoon soy...

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Curry Clams

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




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  • 700 gm (1 1/2 lb). Manila or Littleneck clams
  • 2 tablespoons cooking oil
  • 1 1/4 tablespoons  curry powder blend. I have included the recipe for Alton Browns curry Blend as it does not contain very much heat in the mix and this allows for the addition of the hot sauce.
  • 1 tablespoon *Lingham’s hot sauce (or another brand of chilli sauce if not available).
  • 1 teaspoon oyster sauce
  • A few sheets of banana leaf (rinsed and wiped dry ).

  1. Rinse clams with cold water thoroughly, scrub the shells, drain...

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Oh Chien (Fried Oyster Omelet)

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


CC license



Ingredients:

  • 30 fresh oysters (small ones)
  • 110g sweet potato flour
  • 250ml water
  • 1 tsp salt
  • 2 large eggs
  • 2 tbsp chopped spring onions
  • 1 tbsp chopped chives
  • 4 tbsp oil
 
Ground ingredients (well combined suggest pestle and mortar)
  • 3 cloves garlic
  • 2 shallots
  • 1 tbsp chilli paste
  • 1/2 tbsp coriander powder
  • A dash of pepper
 
Method:

  1. Soak oysters in water.
  2. Mix sweet potato flour, salt and water into a thin runny batter and leave aside.
  3. Heat oil in a non-stick wok or pan. Scoop out two ladles of batter onto the wok. G...

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Bajirak Kalguksu (Shellfish and Chewy Noodle Soup)

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



Bajirak is a type of shellfish and found mostly in Korea, Japan, and China. Its English name is Manila Clam or Little-neck (short-neck) Clam, often used for making broth.  Kalguksu means hand made, knife cut noodles. It is a summer time meal.



Ingredients:

  • Water 1500ml (3 pint)
  • Raw kalguksu noodles for 2 people ~ 300 gm
  • Shellfish 200g (including shells)
  • 1/2 an onion
  • 1/6 a zucchini
  • 1 medium size potato
  • 1/6 a carrot
  • 1 stalk of spring onion
  • Anchovy powder 2 tsp
  • Soy sauce 1 tbsp
  • Salt


Method:

  1. Soak the shellfis...

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Fried Oyster Omelet

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




CC license
Ingredients:

2 tbsp tapioca flour
1/2 tbsp plain flour
1 tbsp rice flour
150ml water
3 eggs (beaten)
300g fresh oysters


Garnishing:

1 stalk coriander leaves
1 stalk spring onion (cut into 3cm lengths)


Seasoning:

fish sauce or light soy sauce to taste
pepper to taste


Method:

Mix tapioca flour, plain flour, rice flour and water to form batter. Heat 150 ml  oil in frying pan till hot.
Reserve 1 ladleful of batter and pour the rest into pan. Once batter solidifies, pour in beaten eggs. Cut through batter wi...
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Siomay Bandung (Steamed Dumplings Bandung Style)

Posted by Kroocrew on Friday, October 30, 2009, In : Indonesia 




CC license
Base Ingredients:

     350 gr ground chicken
     250 gr ground shrimp
     100 gr cornstarch
     2 cloves garlic, mashed
     1 Tbs. sesame oil
     1 tsp. salt
     ½ tsp. ground pepper
     1 egg, beaten

Skin Ingredients:

     10 pieces of won ton skin
     6 soybean cake size 5 x 5 x 1 cm
     5 medium size potatoes
     5 buah bitter melon
     5 pieces of cabbage leaves, slice the stem thin
     5 cucumbers

Sauce Ingredients:

     100 gr fried peanuts
     50 gr fresh fried candlenut
     2 cloves fri...
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Curry Laksa Seafood Soup

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

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Ingredients:     

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

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Char Kway Teow 星州炒貴刁

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



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(Singaporean stir-fried rice noodles with shrimp)
Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread.. Other spellings: chow kueh teow,char koay teow, char kuay teow.
3 to 4 servings



Ingredients:

Oil -- 1/4 cup
Garlic, minced -- 2-3 cloves
Sambal oelek (chile paste) -- 1-2 tablespoons
Chinese sausages, sliced into rounds -- 1-2
Shrimp, peeled a...
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Calamari with Asian Spinach

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

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Ingredients :

  • 30 ml (2 tbsp) olive oil
  • 1 medium    red onion finely diced
  • 3 garlic cloves minced
  • 3 medium    tomatoes diced
  • 30 ml (2 tbsp) dark soy sauce
  • 1 tsp grated fresh ginger
  • 6 dashes hot sauce
  • 500 gm (1 lb) fresh or frozen spinach thawed
  •  
  • 750 gm (1 1/2 lb) cleaned calamari - (abt 24 pieces)
  • Juice of 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp freshly-ground black pepper
  • 30 ml (2 tbsp) sesame oil


Method :

To prepare the Spinach:
  1. In a large skillet, heat olive oil. Add onion and garlic; saute 4 minutes.
  2. Add tomato...

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Crispy Shanghai Spring Rolls (上海脆皮春卷)

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


Ingredients

CC license
•    12 spring roll wrappers
•    30ml/2 tbsp plain flour mixed to a paste with water
•    sunflower oil, for deep-frying

For the filling:

•    6 Chinese dried mushrooms, soaked for 30 minutes in warm water
•    150g/5oz fresh firm tofu
•    30ml/2 tbsp sunflower oil
•    225g/8oz minced (ground) pork
•    225g/8oz peeled cooked prawns (shrimp), roughly chopped                   
•    2.5ml/1/2 tsp corn flour (cornstarch), mixed to a paste with
•    15ml/1 tbsp soy sau...
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Philippine Style Paella

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


                                   

CC license                                    

Ingredients:

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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Rellenong Alimango (Stuffed Crabs)

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

                                   

CC license
                                   

Ingredients:

6 crabs, boiled in 2 litres (2 qts) of water and 500 ml (2 cups) of white vinegar until their shells turn red   
240 ml (1 cup) diced potatoes   
45 ml (3 tbsp) vegetable or corn oil
120 ml (1/2 cup) minced onion   
240 ml (1 cup) fresh chopped tomatoes   
salt and freshly ground pepper
3 eggs, beaten   
120 ml (1/2 cup) bread crumbs   


Method:
       
Remove crabmeat from shells. Flake the meat evenly. Set asi...
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Jaozi for a dim sum banquet (饺子的宴会点心)

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




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Jaozi breakfasts are a great way of sharing food. In China the mecca is Hong Kong but just about every significant sized place has their own styles and outlets for jaozi. The most enjoyable jaozi restaurants are in Beijing, Hangzhou, Shanghai, Xi'an, Guangzhou and of course Hong Kong. I was speaking to a director of a company in Beijing who generously was taking myself and another for lunch to a jaozi restaurant. Of course I asked him which jaozi was his favorite and he simply smiled and s...

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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.
 

CC license



Ingredients:
  • 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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Okonomiyaki (Japanese Pancake)

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

CC license




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

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

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Vietnamese Shrimp and Pork Breakfast Dumplings (Banh Bot Loc)

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

The gelatinous dumplings are sometimes thought to be associated with sticky rice but rather the translucent nature of this breakfast dish is due to tapioca.  Banh Bot Loc is a traditional Vietnamese breakfast dish topped with fresh scallions or caramelised onion and crispy pork fat. Served with a chillie infused fish sauce.


CC license


Ingredients:


For filling

  • 250 gm (1/2 lb.)shrimp
  • 10 large shrimps (with heads)
  • 250 gm (1/2 lb.) pork belly or pork back
  • 2 tablespoons vegetable oil
  • 1 tablespoon nouc mam (Vietn...

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

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




CC license
Malu Paan on the Left, Roti on the Right
 



Ingredients:
  • 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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Prawns Masak Lemak Recipe (Prawns Cooked in Coconut Gravy Recipe)

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




 
Ingredients:   Serves 6
400 g grated coconut
780 ml water
150 ml cooking oil
1 torch ginger bud (bunga kantan), halved lengthways plus extra for garnishing


600 g king prawns (jumbo shrimps), feelers and legs trimmed

3 medium tomatoes, quartered
2 teaspoons salt
½ teaspoon sugar
1 sprig mint leaves
 
Finely ground paste:
20 dried chilies, soaked in water and drained
20 shallots, peeled
3 cloves garlic, peeled
3 candlenuts
3 cm fresh turmeric, peeled
1 cm galangal, peeled
2 stalks lemon grass, sliced (use onl...
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Prawn Toast (Banh Mi Chien Voi Tom)

Posted by Kroocrew on Friday, September 11, 2009, In : Vietnam 


CC license


Shrimp toast or prawn toast is a Chinese dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. It is a common appetizer in Australian and American Chinese cuisine. A common variant in the United Kingdom is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process.



History

This dish has over 100 years of history, originating in Dresden, Germany, it...

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Garlic Shrimps

Posted by Kroocrew on Friday, September 11, 2009, In : Vietnam 




Q.         What is the difference between shrimp and prawn?

A.         The primary difference is the gill structure. Shrimp have branching gills, while prawns have lameller gills with              a platelike structure. There are a few other distinguishing features. The front pincers of shrimp are typically                  the largest, while prawns have bigger second pincers. Prawns also have longer legs than shrimp. These                     differences may seem subtle, but they indicate di...

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Khmer Savoury Pancake

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

This is very related to the Vietnamese Banh Xeo or Happy Pancake. A few years ago both in Siem Reap and along the promenade restaurants in Phnom Penh there were many restaurants with Happy Pizza signs. Many said that they were available after 10 pm with happy herbal cookies to boot. When you ordered the pizza the waiter would ask how happy you wanted your pizza? Not so apparent nowadays but probably not too hard to find.






Ingredients:
Makes 10 pancakes
 
  • 1 3/4 (415 ml) cups of rice flour 
  • 1/2 tsp...

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

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

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


Amok is a Cambodian curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish or other foods for example chicken, and steamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok cho...
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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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Prawns with Black Pepper Corns (Kung Phrik Dam)

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


(Specialty of Talab Ngoen Restaurant Saraburi)

 
Ingredients:
 
  • 250 gm (1/2 lb) Medium sized prawns. (Could add some calamari rings as well or instead of)
  • Selection of fresh and dried mushrooms. (rehydrate the dried mushrooms before cooking)
  • 2 Medium sized red chillies.
  • 1 sprig (or 1 tsp) of Black or green pepper-corns on the stem.
  • 3 Spring onions (Shallots)
  • 4 cloves Garlic
  • 1 Tbsp Oyster sauce.
 
Method:
 
  1. Cut the mushrooms into bite sized pieces,
  2. Leave the prawns skinned (or if you prefer take off the head...

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Yum Pla Gung (Prawn Salad)

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


This is the epitome of a Thai salad that balance between sour, sweet, spicy and salt just seems to happen with this classic.


 
This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares. 


Ingredients:

i. 1 lb Prawn tails
ii. 3 cups Water 
iii. 2 tbsp Lemon grass chop coarse
iv. 1 tbsp Lime leaves chop coarse
v. 1 tbsp Coriander leaves chop coa...

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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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Otak Otak (fish mousse wrapped in banana leaf)

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

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

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




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

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Pork and Mushroom Stuffed Squid

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





Ingredients:
  • 8 small 3 to 5 cm( 1¼ to 2 in) in length, heads and tentacles removed, cleaned, cuttle bone removed and discarded, tube patted dry
  • 6 large dried Chinese mushrooms, rehydrated in warm water to soften approx 10 minutes, stems removed, and then chopped along with the caps.
  • 1 ounce [30 g] bean thread cellophane noodles (also called vermicelli or mung bean noodles),  soaked in warm water 30 minutes, drained, and chopped into 1 cm pieces
  • 1 lb [500 g] ground pork
  • 6 shallots, diced
  • 4 garlic ...

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Crab Fried Rice (Khao Phad Phu)

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

 
A very flavoursome fried Rice.  
Crab meat adds a savoury flavour beyond anything else for fried rice. It can dress up a fried rice dish to make it really a sensational flavour.  
 
Ingredients other than some crab meat and rice is not important. Onion type vegetables are always good with rice as a savoury element. The addition of a little butter to the oil in the wok is also a flavour enhancer. The oil type is purely a convenience aspect and because it's the crab that is the main flavourant th...

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Stir Fried Chayote with Shrimp. (Choko with shrimp)

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

 




Ingredients: 
  • 2 tbsp (30 ml) oil to stir fry 
  • 200 gr (7 ozs) medium sized shrimps 
  • 3 pcs chayote peeled, and cut into matchstick  shape 
  • 100 ml (3.5 fl ozs) thick coconut milk 
  • salt to taste 
 
Spices & Flavourants: 
  • 6 shallots 
  • 2 cloves garlic 
  • 2 red chili, 
  • 6 pcs of ebi (dried small sized shrimps) 
  • 1 tomato fruit 
 
Method: 
  1. Roast the ground spices until fragrant usually 2 - 3 minutes. Colour will change a little but take care not to burn by stirring in the wok continuously, add shrimps, con...

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Shrimp meat on sugarcane.

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 
This is a very elegant presentation of shrimp BBQ from the royal court of the Nguyen dynasty to out-there Arziona. .


http://www.flickr.com/photos/noodlepie/ / CC license




Ingredients:
  • 10 ounces (1-1/4 cups) shrimp, minced
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • Pinch of pepper
  • 2 tablespoons vegetable oil
  • 8 sugar cane pieces,
  • 4 inches long 1 red chili, seeded and sliced
  • l cup Sweet and Sour Sauce
  • 1/2 cup cilantro leaves

Method:
  1. Grind or pound shrimp with salt, sugar and pepper.
  2. Using the oil, form the shrimp ...

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Satay Lilit ( Minced Seafood Satay )

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


 
  

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

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

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