Showing Tag: "shrimp" (Show all posts)

Yam Makheua Yao ยำมะเขือยาว (Eggplant Salad)

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





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

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Bánh Gà (Chicken Pancake)

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





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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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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Htamin Jin ထမင်းချဉ်‌

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




This Shan dish has a delightful sour edge with  a sour flavourant, tamarind extract, used for the purpose. There are local variations on presentation from serving as individual compressed balls of the rice mix or as a single layer on a plate. Other local variations add fish meat, typically Inle Lake Carp, to the rice potato mix.




Ingredients:
  • Rice, 2 cups.
  • Tamarind pulp, 2 Tbsp.
  • Tomatoes chopped  1½ to 2 cups.
  • Garlic chives, bunch
  • Long beans or French beans
  • Shrimp paste (any source of this is OK) ...

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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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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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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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Ambila Chicken

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


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




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

  • 500 gm (~1 lb) ...

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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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Shark Fin Soup 鱼翅汤

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



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


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

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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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Nikuman (肉まん)Steamed Meat Buns

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





Ingredients:
Dough
  • 250g (~½ lb) All-Purpose Flour
  • 1 tsp Instant Yeast
  • 5g (~1/5 oz) Baking Powder
  • ½ Tbsp Sugar
  • A pinch of Salt
  • 1 Tbsp dark Sesame Oil
  • 130ml ( ~½ cup plus) tepid  Dashi Stock

Filling
  • 150g (~1/3 lb) sliced lean pork meat
  • 1/2 tsp Salt
  • Pepper
  • 1 tsp Sugar
  • 1 tsp Soy Sauce
  • 1 tsp Oyster Sauce
  • Pinch Five-Spice Powder or
  • 1 tbsp Potato flour
  • 1 tsp Dark Sesame Oil
  • 100g (3½ oz) Cabbage
  • 40g (~1½ oz) Green Onion
  • 1 tbsp Chopped Ginger
  • 2 Dried Shiitake Mushrooms
  • 5g Dried Shrimp (1/5 oz) or 50 gm (~2...

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Shrimp with Citrus & Soy Dipping Sauce

Posted by Kroocrew on Monday, December 20, 2010, In : Thailand 





Ingredients:
  • 2 kg (~4 lbs) large shrimp
Marinade:
  • 120 ml (1/2 cup) fresh lime juice (about two limes)
  • zest from one or two limes
  • 480 ml (2 cups) orange juice
  • 2 Tbsps fish sauce
  • 2 Tbsp soy sauce
  • 1Tbsp sugar
  • 1 Tbsp lemon grass paste
  • 1 tsp dark sesame oil
  • 1 tsp crushed chillie
  • 2.5 cm (1 in) ginger, chopped
  • 1/2 tsp chillie powder
  • 1 bunch green onions sliced
  • 1 bunch fresh cilantro/coriander, chopped reserve half for garnish
Method:
  1. Peel leaving tails attached and devein the shrimp. 
  2. Whisk together all marinade ...

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Pork & Shrimp Mushroom Dumplings – Siu Mai ( Khanom Jeep )

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


Almost but not quite.


 



Ingredients:
Wrappers 
  • 200 gms. (7 oz) Wheat Flour
  • 2 Tablespoons Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 2 Eggs
Filling 
  • 20 fresh shrimp with heads and legs removed
  • 100 gms ( 3½ oz) minced pork
  • 3 dried Shitake mushrooms
  • 2 carrots
  • 1 Spring Onion
  • 30 gms (1 oz) cilantro/coriander leaves
  • 1 egg
  • 2 teaspoons salt
  • 2 Tablespoons oyster sauce
  • 4 garlic cloves
  • 2 Tablespoon cassava starch (or corn starch)
Preparing the wrappers
  1. Put the salt, sugar, and flour into a bowl and mix it.
  2. Beat the eggs togethe...

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Sweet Orange Shrimp Filling for Khanom Buang

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


Ingredients:
  • 100 gms (3½ oz) Shrimps
  • 2-3 Garlic Cloves
  • 1 Teaspoon White Pepper
  • 10 gms (1/3 oz) Coriander Root or Seeds
  • 100 gms (3½ oz) Desiccated (dried) Coconut
  • 150 gms (5 1/3 oz) Sugar
  • 1 Teaspoons Salt
  • 2 Tablespoons Oil
  • 2-3 Drops of Orange Food Colouring

Method:
  1. Clean the shrimp, remove the shell and cut down the back to remove the vein.
  2. Chop the shrimp into a fine mince.
  3. Pound the garlic and coriander root/seeds and white pepper together until well ground up.
  4. Fry the shrimp and pounded mixture in a f...

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Stuffed Angkadei

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




Angkeadei, tree flowers, are seen growing widely with their large white pendulous flowers in Cambodia,Thailand, Laos and other surrounding countries. The flower is that of the Sesbania grandiflora also known by other names as (sesban, agati, dok khae, katuray). The plant is a native of Hawaii.




Ingredients  
  • 40 gms (~1½ oz) Angkadei (the flower buds)
  • 10 Shrimps with the shells, head and vein removed then minced.
  • 30 gms (1 oz) Pork Mince
  • 1 Teaspoon Salt
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Ligh...

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Yall Dib (Lao Fresh Spring Rolls)

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



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



Ingredients:
  • 3 oz Somen noodles or cold cooked rice noodles (noodles are optional)
  • 1 lb Shrimp (peeled and cooked) (or 1 lb ground pork or turkey)
  • 1 cup Mesclun or a selection of torn/shredded lettuces
  • 1 cup Fresh bean sprouts
  • 1 cup Cilantro/coriander leaves
  • 1 cup Mint leaves
  • 1 package Dried rice paper (25 pieces) There is a recipe for making your own here.   
Method:
  1. Bring 3 cups water to a boil on high heat
  2. Add ...

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Banh It (Sticky-rice Dumplings)

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





Ingredients:
  • 450 gm (16 oz) bag of glutinous rice powder
  • 400 ml (1 2/3 cups) water
  • 1 tsp salt
  • 225gm (1/2 lb) small to medium shrimp, cleaned, de-shelled and deveined cut into small 0.5-1 cm (1/4-1/2 in) pieces
  • 225 m (1/2 lb) pork belly cut into small 0.5-1 cm (1/4 to 1/2 in) pieces
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2 tsp pepper
  • 1 tsp dark soy sauce
  • 1 cup split mung beans, soaked in water for at least 4 hrs
  • banana leaf or aluminium foil, cut into small 7.5-10 cm (3-4 in) squares
  • 1 green onion/scallion, thinly...

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Sambal Belachan

Posted by Kroocrew on Wednesday, November 17, 2010, In : Singapore 


© Spice World All Rights reserved. Used with kind permission.

Sambal Belachan is identical to Sambol Trassi. The name differences are due to nationality. The origin is undoubtedly the same. There are variations but these are almost certainly due to a cooks preference or "Chinese whispers" in the multiple transcriptions and copies that are inevitable.




Ingredients:
  • 20 red chillies
  • 10 bird eye chilli
  • 5 shallots
  • 5 cloves garlic
  • 1 Dessert spoon belachan, toasted
  • 1 tsp salt
  • 1 tsp sugar
  • juice from 4 local...

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Sambal Goreng Telor

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


An Indonesian side-dish.



Ingredients:
  • 5 Eggs
  • 2 Tablespoon Oil
  • 3 Shallots
  • 2 cloves Garlic
  • ½ teaspoon Trassi (shrimp paste)
  • 1 red pepper
  • 2½ cm (1 in) Galangal
  • 1 Bay or Salam leaf
  • ½ teaspoon Tamarind paste
  • 2 teaspoons Sugar
  • ½ cup Coconut milk
  • 100 gm (3 1/3 oz) Shrimps
Method:
  1. Hard boil eggs for 10 minutes.
  2. In a wok with oil, fry diced onion, garlic, trassi, chillie and galangal slowly for 10 min.
  3. Add bay leaf, tamarind, sugar, coconut milk and ½ cup of water and cook for 5 min.
  4. Add shrimps and s...

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Sambal Trassi

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


© All Rights Reserved. Used with kind permission of "Pepy Nasution"



Ingredients:
  • 20 red Chillies or Lomboks (approx. 6 - 9 cm. long).
  • 2 teaspoons Salt.
  • 1 teaspoon ground Trassi (shrimp paste: any shrimp paste can be used for this preparation)
Method:
  1. Wash and dice the chillies and mix with the salt and shrimp paste.
  2. Grind or homogenise into a coarse paste.
  3. Keep refrigerated for up to 2 months.

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Gyin Thoke ဂျင်းသုပ်‌ (Ginger Salad)

Posted by Kroocrew on Saturday, November 6, 2010, In : Myanmar 





Ingredients:
  • 480 ml (2 cups) finely chopped cabbage
  • 2 carrots , peeled , shredded
  • 2 scallions , trimmed , chopped
  • 2 green chillies , finely chopped
  • 1 firm plum tomato, chopped
  • 160 ml (2/3  cup) peeled chopped  young ginger
  • 60 ml (4 Tbsp.)  roasted peanuts, divided
  • 2 Tbsp. dried shrimp,cooked,  crumbled
  • 45 ml (3. Tbsp) fried garlic slices
  • 45 ml (3. Tbsp.) sesame seeds, toasted
  • 3  tsps. yellow split pea flour (besan) , toasted or another option is to use Indian sev.
  • Burmese dressing (3 Tbsp . peanut oil, ...

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Camaron Rebosado con Hamon (Fried Shrimps with Ham)

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


CC license


Ingredients:
  • 450 gm (1 lb) large shrimps   
  • 1 lemon   
  • salt and freshly ground pepper
  • 2 eggs   
  • 1/2 cup cornflour   
  • 450 gm (1 lb) ham, thinly sliced in 0.5 cm (~1/4-in) squares
  • 1 cup vegetable oil       


Method:

  1. Shell shrimps, leaving tail. Devein and slit the backs along the length.
  2. Squeeze lemon juice on shrimps.
  3. Add salt and pepper and set aside.
  4. Beat the eggs and add the cornstarch to make a thick batter. 
  5. Place pieces  of ham in each open shrimp, 
  6. Dip in batter and deep fry in the oil. Fry u...

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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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Noom Pachok (Breakfast Noodles)

Posted by Kroocrew on Monday, September 20, 2010, In : Cambodia 






Ingredients:
  • 1 lb Chicken
  • 5 cups Water
  • 1 White potato
  • 1 Yellow onion
  • 2-3 stalks Lemon Grass (minced)
  • 1 bundle Green onion bottoms (chopped) 
  • 1 tsp Shrimp paste
  • 1 tsp Toasted rice powder
  • 1 tbsp Curry powder (recipe follows)
  • 1 tbsp Fish sauce
  • 1 tsp Chopped mint leaves (optional)
  • 1 packet Noodles (suggest Angel Hair brand or fresh noodles)
  • Bean sprouts (optional)
  • Cabbage  (optional)
  • Salt
  • Pepper
  • Cooking oil (soybean is traditional)

Curry (Masala):
  • 1 1/2 tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 3
  • 1 tbsp
  • 1 tsp Coriander...

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Fried Radish Cake (Loh Bak Ko)

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





Ingredients:
  • 550g shredded white radish
  • 125ml water
  • 25g dried shrimps, soaked, roasted and chopped finely
  • Mix together to make a watery batter:
  • 300g rice flour
  • 50g tapioca flour
  • 650ml water
Seasoning:
  • Salt
  • Sugar
  • Chicken stock granules
  • Pepper
  • Ground black pepper
Method:
  1. Combine radish and water in a saucepan and simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has reduced.
  2. Add in dried shrimps, and watery rice batter. Mix in seasoning stir the mixture well.
  3. Cook mixture for two t...

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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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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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Sizzle-plate Yee Mee (Tit Ban Yee Meen)

Posted by Kroocrew on Thursday, July 22, 2010, In : Malaysian (Hawker) 





Yee Mee are round coils of noodles which have been deep fried hence are  crispy. In Malaysia, it’s normally served on sizzle plates. The accompanying greens can be any of a number varying from bok choy, mustard greens, water convulvus and spinach.




Ingredients:
  • Yee mee
  • Bok Choy
  • Dried Shitake mushrooms
  • Prawns
  • Chicken  thighs, cut into bite size pieces
  • Garlic
Seasoning:
  • Soy sauce
  • Oyster sauce
  • Chinese Shao Hsing cooking wine
  • Salt
  • Sugar
  • Pepper
  • Sesame oil or Olive oil
  • Corn flour
Method:

  1. Marinade chicken with seas...

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Curry Sumatra

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





Ingredients:
  • 1kg stewing steak or lamb
Curry:
  • 10 fresh chilies (long)
  • 1 tbsp shrimp paste
  • 4 onions sliced
  • ½ tsp turmeric
  • 6 crushed candlenuts
  • 2 cloves garlic, shopped
  • 1 length lemon grass
  • 1 cm (1/2 in) black ginger
  • 2 tsp salt
  • ¼ cup vegetable oil
  • 2 cups water
  • 2 cups coconut milk
Method:
  1. Cut meat into small cubes, about 2.5 cm (1 in)
  2. Heat a deep saucepan, add oil and gently fry the curry ingredients until fragrant.
  3. Add beef and stir until the spices are mixed with the pieces of beef.
  4. Cover with water and coc...

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Nam Prik Pao

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



Ingredients:
  • 4 Tbsp  oil
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  chopped shallots
  • 3 Tbsp  coarsely chopped dried red chillies
  • 1 Tbsp  fermented shrimp paste
  • 1 Tbsp  fish sauce
  • 2 tsp  sugar
Method:
  1. Heat the oil, add the garlic and shallots and fry briefly, remove from the oil and set aside.
  2. Add the chillies and fry until they start to change colour, then remove them and set them aside.
  3. In a mortar and pestle or processor homogenise the shrimp paste, add the chillies, garlic and shallots, blending each in before ...

Continue reading ...
 

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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Fried pork with Sataw and Shrimp Paste (ผัดกะปิหมู สะตอ)

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




This is a classic southern Thai dish which has its routes in Malaysia and shares its popularity with the northern provinces of the  Malaysian Peninsula. There are many similar genera in Malaysia known as sambal.

English language recipe.






เครื่องปรุง  

  • กระเทียม
  • พริกขี้หนูสด
  • กะปิ  1 ชต.
  • น้ำมันพืชประมาณ  2 ช้อนโต๊ะ
  • น้ำตาลทราย 1-2 ช้อนชา
  • น้ำปล...

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Red Cooked Pork (Magyi Wet Thar Hin)

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





Ingredients:
  • 50g tamarind pulp
  • 250ml hot water
  • 2 large onions, quartered
  • 4 garlic cloves, crushed
  • 3 whole dried chillies, soaked in hot water
  • 120ml peanut oil
  • ¼ teaspoon ground turmeric
  • 1 tablespoon shrimp paste
  • 700g pork, cut into 3cm chunks

Method:
  1. Prepare the tamarind: Add the hot water to the tamarind and soak for a few minutes. Use your fingers when its cool enough to disperse the pulp and separate the fibers and seeds. Filter it through a sieve and use the back of a spoon to force some of the su...

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Ilocano Igado (Pinoy Pork kidney, liver and heart stew)

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 






Ingredients:

  • 1 kg (2 lbs) combination of the following:
  • Pork liver; cut in slices
  • pork kidney; cut in slices
  • pork heart; cut in slices
  • 1 tablespoon garlic; minced
  • 1 medium onion; chopped
  • 1 segment ginger; cut in strips
  • 60 ml (1/4 cup) green peas
  • 1 small carrot; cut in slices
  • 1 bell pepper; cut in slices
  • 240 ml (1 cup) vinegar
  • Soy sauce
  • Salt and pepper
  • Cooking oil

Method:
  1. In a bowl, marinate liver in vinegar. Set aside.
  2. Saute garlic, ginger, and onion in oil.
  3. Add pork heart and kidney and  season it with salt...

Continue reading ...
 

Kare Kare

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 




Ingredients:
  • 1 kilo oxtail; cut in chunks
  • 1/2 kilo beef tripe; slice in 2”x3” lengths
  • 2 cloves garlic; crushed
  • 1 big onion; sliced
  • 1/2 cup peanuts ; grounded
  • 1/2 cup toasted rice; grounded
  • 1/4 cup annatto seeds
  • 1 heart of banana (puso ng saging); cut in lengths
  • 10 string beans; cut into 2” lengths
  • 1 eggplant; sliced
  • Salt and pepper to taste
  • Bagoong alamang (Phillipines shrimp and krill paste)
  • Cooking oil
Method:
  1. Place annatto seeds in 1/2 cup water for 30 minutes. Mash seeds and set aside the anna...

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Kao Giap Paak Maaw (Steamed Envelope Dumplings)

Posted by Kroocrew on Tuesday, June 8, 2010, In : Thailand 




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

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





Ingredients::
Rice flour wrappers:
  • 125 g (~4 ½ oz) rice flour
  • 750 ml (~ 3 cups)  water
  • a pinch of salt
Filling:
  • 1 tablespoo...

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Pork 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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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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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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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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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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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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Eight Treasure Duck 八珍惜鸭

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

CC license

Ingredients:

  • 250 ml (½ cup) Glutinous rice
  • 4  or 5 Dried black mushrooms
  • 60 ml (¼ cup) Chestnut meat
  • 60 ml (¼ cup) Gingko nut meat
  • 60 ml (¼ cup) Lotus seeds (up to)
  • 1 litre (4 cups) Water
  • 250 ml (½ cup) diced Lean pork
  • 2 Tbsp diced Smoked ham or diced Chinese Bacon
  • 60 ml (¼ cup) Bamboo shoots
  • 6  Raw shrimp
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sherry
  • 1 Duck; 2.5 to 3 Kg  (6 to 7 lbs)
  • 2.5 cm (1 in) sliced Fresh ginger
  • 3 cups Stock
  • 1 tsp Salt
  • 60 ml (4 Tbsp) Soy sauce
  • 2 Tbsp Hsao Xing Wine
  • 1 Tbsp Sugar

Meth...
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Cincalok Dip

Posted by Kroocrew on Friday, February 26, 2010, In : Malaysian (Nyonya) 


© All Rights Reserved. Used with kind permission of Maria Ting




Cincalok is a paste of fermented small shrimp. It gives a very strong flavour so the dish that will be used to dip shouldn't be too salty...It is a good dip with fried fish, boil-cooked sotong (octopus) and fried mi hun (rice vermicelli).


Ingredients:
  • 5 tbsp Cincalok
  • 3 shallots, peeled and sliced thinly
  • 1 tbsp chillie padi (small hot chillies), chopped finely
  • 2 tbsp lime juice
  • 1 tbsp sugar

Method:
  1. Combine all ingredients and mix well

It h...
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Katiev Phnom Penh កុយទាវភ្នំពេញ (Phnom Penh noodle soup)

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

CC license



Ingredients :

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

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Bicol Express

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




CC license


Ingredients:

  • 1 kilo of pork meat; cut lengthwise
  • 1/2 cup of Philippine bird's eye chillie* (siling labuyo)
  • 3 cups coconut milk
  • 1 cm cube ( or to your preference) shrimp bagoong( Delicious but pungent ingredient. bad smell)
  • 1 tablespoon garlic; crushed
  • 1 small onion; chopped

Method:

  1. In a saucepan, sauté the garlic and onion.
  2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
  3. Pour the shrimp bagoong and coconut milk. Simmer until the por...

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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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Shrimp Rolls

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 




Ingredients:

  • 350 g (12 oz) Shrimp, shelled and cleaned.
  • 1 loaf White bread, trimmed of crust and cut into half
  • 480 ml (2 cups) Oil

Seasoning :

  • Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoon Sesame oil
  • 1 Egg white
  • 1/4 teaspoon Pepper

Item A :
  • 6 Water chestnuts, finely chopped
  • 2 tablespoons Diced spring onions (scallions)
  • 1 tablespoon Diced red chilies

Method:

  1. Dice the shrimp finely
  2. Mix shrimp meat with all the seasoning ingredients in one direction until the mixture is sticky.
  3. Add ingredients from item A.
  4. Mix thoroughly...

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Over the Bridge Noodles 過橋麵條

Posted by Kroocrew on Wednesday, February 10, 2010, In : China 

CC license

The story:


It is said that over-the-bridge rice noodles was first made in Mengzi County in South Yunnan more than 100 years ago. At that time there was a south lake outside the county town. A bridge zigzagged to an islet in the lake, where it was quiet and very suitable for people to read. The story goes that a xiu cai (xiu cai was a scholar in the Ming (1368-1644) and Qing (1616-1911) dynasties who passed the imperial examination at the county level) was attracted by the peace and quietnes...
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Spring Rolls in Lettuce

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





Ingredients:

  • 50 g Dried mung bean vermicelli
  • 2 tablespoons Black fungus
  • 500 g Shrimps
  • 20 sheets Rice paper wrappers
  • 150 g Pork (minced)
  • 4 Spring onions (scallions), chopped
  • 45 g Bean sprouts, roughly chopped
  • 1 teaspoon Sugar
  • 1 Egg, beaten
  • 2 tablespoons Oil for deep frying
  • 20 Lettuce leaves
  • 90 g Bean sprouts, extra, scraggly ends removed
  • 20 g Fresh mint leaves

Method:

  1. Place the vermicelli and fungus in separate heatproof bowls. Cover with hot water and soak for 10 minutes, or until soft. Drain both, and c...

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Saigon Crepes

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

CC license



Ingredients:

  • 115 g Minced (ground) pork
  • 1 Tbsp Nuoc mam
  • 2 cloves Garlic, crushed
  • 175 g Button (white) mushrooms, finely sliced
  • 60 ml Vegetable oil
  • 1 Onion, finely sliced
  • 1-2 Green or red Thai chilies
  • 115 g Shrimps, shelled and deveined
  • 225 g Bean sprouts
  • 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper

For batter :

  • 115 g Rice flour
  • 2 tsp Ground turmeric
  • 2 tsp Curry powder
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 300 ml Canned coconut milk
  • 4 Spr...

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Num Pa Kon Chien (Cambodian Shrimp Cakes)

Posted by Kroocrew on Friday, February 5, 2010, In : Cambodia 




Ingredients:

  • 500 gm (~1 lb) ground shrimp
  • 1 clove garlic
  • 2 chopped green onions
  • 1/4 tsp soy sauce
  • 1/2 tsp fish sauce
  • 1/4 tsp sugar
  • 4 tsp Cambodian or Thai Red Curry Paste
  • 1/4 tsp black pepper
  • 240 ml (1 cup) grated jicima
  • 1 egg (white only)
  • 240 ml (1 cup) flour
  • (peanut) oil, for frying
sauce:
  • 60 ml (1/4 cup) hot water
  • 60 ml (1/4 cup) sugar
  • 80 ml (1/3 cup) lime juice
  • 80 ml (1/3 cup) fish sauce
  • 3 chopped red chillies (or less).
  • crushed roasted peanuts
Method:
  1. In a large bowl, mix ground shrimp, garlic, onions, soy...

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Base Gede (Basic Indonesian Spice Paste)

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





Ingredients
  • 300 gr (10 1/2 oz) large red chili halved, seeded and chopped
  • 100 gr (3 1/2 oz) garlic, peeled and chopped
  • 75 gr (2 1/2 oz) ginger, peeled and chopped
  • 500 gr (18 oz) shallot, peeled and chopped
  • 75 gr (2 1/2 oz) laos (finger-root; chinese keys), peeled and chopped
  • 100 gr ( 3 1/2 oz) kencur root (Kaempferia galanga*), peeled and chopped
  • 175 gr (6 oz) fresh turmeric, peeled and chopped
  • 2½ Tbsp dried shrimp paste, roasted
  • 2½ Tbsp coriander seed crushed
  • 75 gr (2 1/2 oz) candlenut
  • 1¼ Tbsp blac...

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Mint Chicken

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

CC license


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 


CC license




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 


CC license

 



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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Asam Heh (Tamarind Fried Prawn)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 

CC license



Ingredients:

  • 225 gm (8 oz) prawns with shell and heads
  • 1 1/2 Tbsp tamarind pulp
  • 3 Tbsp water
  • 1 Tbsp dark soy
  • 1 tsp sugar
  • 3 Tbsp cooking oil


Method:

  1. Mix the tamarind pulp with 3 tablespoons water. Extract the juice from the tamarind by pressing the pulp through a sieve.
  2. Add the tamarind extract soy sauce, and sugar to the prawns and mix well. Marinate for 15 minutes.
  3. Heat up a wok and add cooking oil. When hot put the prawns into the wok and stir fry until cooked and with slightly charred shells.
Serve


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Udang Masak Lemak Nenas (Pineapple Prawn Curry)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 


CC license



Ingredients:

Paste:

  • 15 to 20 dried chillies (cut and soak in hot water for 20 mins)
  • 10 to 12 shallots
  • 4 cloves garlic
  • 2 candlenuts
  • 2 stalks lemongrass
  • 2.5 cm (1 in) turmeric
  • 1 cm (1/2 in) galangal
  • 1 tbsp shrimp paste (belacan or any other shrimp paste)
  • About 1 litre water
  • Half of a ripen pineapple (not over-ripe), cut into 1.5 inch pieces
  • 250 ml thick coconut milk
  • 10 to 12 large prawns with shell intact

Method:

  1. Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste...

Continue reading ...
 

Har Kow (Shrimp Dumplings)

Posted by Kroocrew on Monday, January 11, 2010, In : Malaysian (Nyonya) 




 
Ingredients:

CC license


  • 125 g Wheat starch
  • 1/2 cup boiling water
  • 1 tablespoon cornflour
  • 1 teaspoon lard
  • Filling:
  • 1/2 egg white
  • 300g Shelled shrimps
  • 30g bamboo shoots
  • Seasoning:
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour


Method:

Pastry:

  1. Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
  2. Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
  3. Roll into a l...

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Kueh Pie Tee (Top Hats)

Posted by Kroocrew on Monday, January 11, 2010, In : Malaysian (Nyonya) 


CC license

 

Special equipment:

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


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

You could easily create a filli...
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Pancit Bihon Guisado

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

CC license



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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Binagoongang Baboy

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





CC license


Ingredients:

  • 1 kilo pork loin, cut into small cubes
  • 1/2 cup cane vinegar
  • 1/2 cup bagoong or shrimp paste
  • 4 cloves garlic, minced
  • 5 pieces black pepper, cracked
  • 1 tablespoon sugar
  • 3 pieces jalapeno chillie or other, optional
  • 1/4 teaspoon monosodium glutamate (MSG), optional


Method:

  1. Place pork, vinegar, shrimp paste, garlic, and pepper corns in a cooking pan and mix well.
  2. Cover and bring to a boil without stirring.
  3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occasionall...

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Bhutani Meatballs

Posted by Kroocrew on Monday, January 4, 2010, In : Bhutan 





CC license

Cloudy with a chance of meatballs

Ingredients:

  • 500 gm(1 lb) lean Pork, ground
  • 125 gm (1/4 lb) Shrimp, minced
  • 60 ml (1/4 cup) water chestnuts, minced
  • 1 tsp fresh gingerroot, minced
  • 1 whole green onion, minced
  • 45 ml (3 Tbsps) soy sauce
  • 1 Tbsp white wine
  • 1/2 tsp salt
  • 1 tsp Sugar
  • 45 ml (3 Tbsps) cornstarch
  • 1 egg, lightly beaten
  • 2 Tbsps oil
  • 360 ml (1 1/2 cups) chicken broth
  • 1 napa cabbage
  • 1 tsp sesame oil


Method:

  1. Combine Pork, Shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp Sug...

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Pakon Kho (Caramelised Shrimp ).

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





CC license

Ingredients :


  • 500 gm (1 lb) large shrimp, shelled, de-veined
  • 4 Cloves garlic, minced
  • 1 Tbsp Ketchup
  • 1 Tbsp sugar
  • ½ Tbsp fish sauce
  • ½ Tbsp soy sauce
  • ¼ tsp salt
  • 1 Tbsp water
  • 2 Tbsps vegetable oil
  • 5 Stalks green onions, chopped in 2.5 cm (1 in) lengths.
  • ¼ tsp black pepper


Method :

  1. In a large bowl, add the  shrimp with garlic, ketchup, sugar, fish sauce, soy sauce, salt, and water, set aside to marinate.
  2. To a heated wok or skillet at high temperature, add oil and marinated shrimp. Stir well until shrim...

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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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Gorkhali Shrimp (Grilled Shrimp Sauteed in Chili Sauce)

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




CC license
Ingredients:

  • 1.5 lbs. Medium-size shrimps, peeled and deveined
  • Bamboo skewers (pre-soaked in cold water for at least 30 minutes)
  • 3 dry whole red peppers
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 2 red chilies, julienned
  • 240 ml (1 cup) onions, finely chopped
  • 240 ml (1 cup) tomatoes, chopped
  • 480 ml (2 cups) red bell pepper, cut in 1-in strips
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 120 ml (1/2 cup) green onion, cut i...

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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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Char Kway Teow 星州炒貴刁

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



CC license
(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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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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Adobong Hipon Sa Gata (Shrimp Adobo in Coconut Milk)

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





CC license

Ingredients:

120 ml (1/2 cup) white vinegar    
60 ml (1/4 cup) water    
1/8 teaspoon freshly ground pepper
1 tablespoon finely minced garlic    
fish sauce or salt to taste    
500 gm(approx 1 lb) large fresh shrimps, unshelled
700 ml (24 fl oz) coconut milk        


Method:

In a medium-size pot, prepare the marinade (vinegar, water, pepper, garlic and fish sauce or salt). 
Add shrimps and let stand for 1 hour. 
Cook in the same pot with the lid off, turning the shrimps often, until the pot is almost...

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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 




CC license
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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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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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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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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Kaeng Pa Kai แกงป่าไก่ (Jungle Curry With Chicken)

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





This is a very spicy watery curry. 





Ingredients:

For the curry paste:
  • ¼ kachai (galangal), peeled and chopped
  • 8 prik chee fa daeng haeng (dried red chillies), crushed
  • 2 tablespoon takrai (lemon grass), bruised, thinly sliced
  • 3 tablespoon shallots, coarsely chopped
  • 2 tablespoon kratiem (garlic), chopped
  • 1 teaspoon green peppercorns
  • 1 teaspoon kapi (fermented shrimp paste)
  • a dash of fish sauce
For the curry:
  • 10 bai makrut (kaffir lime leaves), shredded
  • 4 coconuts
  • 4 cups chicken, cut into bite sized pieces...

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Nam Phrik Kapi (Shrimp flavoured vegetableThai dip)

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

Nam Phrik Kapi is the most famous dip of Thailand. 


The whole objective of nam phriks is to bring in the balance of sour, sweet, spicy and saltiness. Of course this is subjective and the good thai cook tends to stand back and be objective overlooking their own personal palate preferences.


Ingredients: 

3+ phrik khii nuu (very small Thai chillies)
1 tablespoon garlic
1 tablespoon sugar
1 squeezed lime (about 1 tablespoon of juice)
1/4 cup Kapi (Thai shrimp paste)
1 tablespoon water
2 tablespoons makheu...

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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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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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