Showing Tag: "spicy" (Show all posts)

Fried Dahl (Spicy Fried Lentil curry)

Posted by Kroocrew on Thursday, August 5, 2010, In : India 








Ingredients:
  • 1/4 cup red lentils
  • 1/4 cup yellow moong dal (Whole green gram )
  • 1/8 cup masoor dal (red gram )
  • 1/8 cup channa dal (chickpeas )
  • 1/4 teaspoon Garam masala powder
  • 3/4 cup onion (finely chopped)
  • 1/3 cup tomatoes (chopped)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 4 tablespoon ghee
  • salt to taste

Garnish
  • 3-4 hot green chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon mustard seed
  • 2/3 teaspoon garlic paste
  • 2/3 teaspoon ginger paste
  • 2 tablespoon coriander (chopped)
  • 1/2 thickly chopped onion


Met...
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Kai Mot Phat (Stir-fried Ant Eggs)

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




The red ant seen widely through SE Asia is a weaver ant. They're fairly docile unless you disturb their nest and then they come out in force. Their bite isn't too bad and there's little after effect. Occasionally there's a mild sting of formic acid but nothing compared to other ant species. Coincidentally I have noticed that when the Red Ants are present around the property there doesn't seem to be any Fire-Ants. Certainly the numbers of Red ants is far greater than the apparent community o...

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Lamb Tomato Tarkari

Posted by Kroocrew on Friday, April 16, 2010, In : Nepal 






Ingredients:
  • 1 Kg (~2 lbs.) lamb, cut into 2.5 cm (~1-in.) cubes (pork can also be used)
  • 1 litre (~2 cups) onion, chopped
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 5 dried red chilies
  • 1 litre (~2 cups) tomato, chopped
  • 480 ml (1 cup) broth or water
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 tsp turmeric
  • 4 Tbsps cooking oil
  • Salt and Pepper
  • 2 Tbsps chopped cilantro for garnish

Method:
  1. In large bowl, season lamb pieces with salt and pepper.
  2. In a non-stick pan, heat two Tbsps of oil.
  3. Add seasoned ...

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Curried Yam (Jimikand Ka Saag)

Posted by Kroocrew on Saturday, April 3, 2010, In : India 

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Ingredients :
  • 250 gms yam (jimikand)
  • Oil to deep fry
  • 5-6 cloves garlic (lahsun)
  • 2-3 whole red chillies
  • A few sprigs coriander (dhaniya) leaves
  • 1 tbsp coriander seeds
  • Turmeric (haldi) powder
  • 1 tsp cumin (jeera) seeds
  • Salt to taste
Method:
  1. Cut yam into big pieces and boil till tender.
  2. Remove, drain, and cut into medium-thick slices.
  3. Heat sufficient oil in a kadai (wok) and deep fry till golden crisp.
  4. Peel and wash garlic. Remove stems of red chillies.
  5. Clean, wash, and chop coriander leaves.
  6. Grin...

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Butternut Squash in Fresh Green Curry

Posted by Kroocrew on Wednesday, March 17, 2010, In : Thailand 

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Ingredients:
  • 1 small butternut squash, about 750 gm (~1-1/2 lbs)
  • 2 tablespoons coarsely chopped shallots or yellow onion
  • 1 tablespoon coarsely chopped garlic
  • 2.5 cm (~1 in)  peeled and coarsely chopped piece fresh galangal
  • 1 whole seed casing of star anise.
  • 2 fresh green jalapeño chillies or 1 fresh green serrano or Thai chillie
  • 3 tablespoons plus 1/2 cup water
  • 3/4 cup coarsely chopped cilantro leaves and stems
  • 400 ml (14 ounces) unsweetened coconut milk (about 1 3/4 cups)
  • 1 teaspoon sugar
  • 1 teaspoon...

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Khanom Chin Nam Ya Kai (Rice Noodles with Fish Flavoured Chicken Curry)

Posted by Kroocrew on Wednesday, March 17, 2010, In : Laos 

 The curry for this dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets.


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Ingredients:
  • 800 gms ( 1lb 12 oz) Thin Rice Noodle
  • 500 gms (~1 lb) Chicken Leg or Breast with Skin
  • 7 Dried Chillies
  • 4 Garlic Cloves
  • 2 Red Onions
  • 10 gms (1/3 oz) Chopped Krachai
  • 4 Kaffir Lime Leaves
  • 4 Tablespoons Old Fish Sauce
  • 4 Tablespoons Fish Sauce
  • 2 Tablespoons Red Curry Paste
  • 1 Teaspoons Sugar
  • 500 ml (1 pint) Water
  • 500 ml (1...

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Sambal Sotong (Chili Fried Squid)

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

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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 


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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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Nam Phrik Narok น้ำพริกนรก (Hell Fire Sauce)

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

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Ingredients

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

Method:

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

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Yum Nuea ยำเนื้อ (Thai Beef Salad)

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


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Ingredients
  • 500 gm (1 lb) beef. Any beef cut can be used.

Salad
  • 60 ml (1/4 cup) sliced onions, separated
  • 2 tomatoes, wedged
  • 60 ml (1/4 cup) sliced cucumber
  • 60 ml (1/4 cup) thinly sliced Thai chillie

Sauce
  • 60 ml (1/4 cup) fish sauce
  • 60 ml (1/4 cup) lime juice
  • 1 tablespoon sweet dark soy sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 3 tablespoons chopped coriander/cilantro (including the roots)
  • 60 ml (1/4 cup) chopped green onions (spring onions)
  • 60 ml (1/4 cup) chopped shallots
  • 1 tablespoon ...

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Szechuan Pork Kidneys 四川豬肉腎臟

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



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Ingredients :
  • 2 pork kidneys 375g (13 oz)
  • 2 small cucumbers 125g (4 1/2 oz)
  • 5 bean thread sheets, cut into 1cm(~1/2 in) wide strips.
  • 1 tsp salt
  • 1/4 tsp sesame oil
  • 2.5cm (1 in)piece ginger (chopped)
  • 2 cloves garlic (chopped)
  • 1 tsp black pepper

Seasoning Ingredients
  • 1 Tbsp sesame oil paste
  • 2 Tbsp water
  • 2 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 Tbsp hot chilli oil
 
Method :
  1. Slice kidneys horizontally in half and remove white central membrane.
  2. Scarify outer surface 1/3 way through....

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Da Pan Ji 大盘鸡 (Big Plate Chicken)

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






Ingredients:

  • 1 chicken cut into serve sized pieces
  • 3 or 4 potatoes (Peel potatoes, slice into 0.5 cm thick slices)
  • 3 red chillies and 3 green chillies  (jalapeño pepper, Thai and habañero pepper - dried habañero peppers are all fine choices)
  • 1 tsp Sichuan pepper
  • 1 Tbsp Xinjiang Spice
  • 1 piece fresh ginger 2.5 cm (~1 in) (sliced),
  • 2 or 3 green onions (chopped),
  • 2 cloves garlic (minced)
  • 3 or 4 star anise
  • 3 Tbsp Hsao Xing wine
  • 2 Tbsp Light Soy Sauce
  • Dark Soy Sauce
  • Olive oil or canola
  • 1 Tbsp Sugar
  • Water


Me...

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Laap Muu (Pork larp)

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

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There are at least 101 ways of preparing this and none are wrong. If we take the simplest of all it's very close to the country Isaan or Lao country laap.

Laap is enjoyed widely in Lao, North East Thailand and Cambodia, where it may have originated




Ingredients:

  • 500 gm (~1 lb) Minced pork meat.
  • Pork offal: Liver, kidney thinly sliced (optional)
  • 2 Tbsp Roasted Sticky rice powder
  • 4 Birds eye chillies. Sliced fairly finely. (this amount will produce a hot (spicy) laap)
  • ½ lime
  • 1 tsp Palm sugar
  • Fish Sau...

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Asian Common Hot sauces

Posted by Kroocrew on Thursday, March 4, 2010,


China.
Chinese chillie sauces usually come as a thick paste, and are used either as a dipping sauce or in stir-frying.
Dou Ban Sauce (La Dou Ban Jiang 辣豆瓣醬, La Dou Jiang 辣豆醬, Dou ban jiang 豆瓣醬), ("la" is "spice", "dou" is "bean", "ban" is "piece", and "jiang" is "sauce") originates from Szechuan cuisine in which chillies are used liberally. It is made from broad or soy bean paste, and usually contain a fair amount of chillie. Often referred to in English as Chillie Bean Sau...
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Fish Head Curry

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



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

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

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Fish Head with Chopped Chili 剁椒鱼头(duòjiāoyútóu)

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




Fish Head with Chopped Chili is a signature Hunan dish.

Ingredients:

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

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

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Cincalok Chicken (Ayam Cincalok)

Posted by Kroocrew on Tuesday, March 2, 2010, In : Malaysian (Nyonya) 


Cincalok (or Chinchalok/Cencaluk) is a Melakan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It's considered that the method of production was brought with the Portuguese sailors who were probably well familiar with fishing and fish processing. The link today is with the Cristang people but Cincalok is enjoyed by most Malaysian groups; certainly not exclusively the Cristang/Eurasian. It is usually served as a condiment together with chillis, shallots and lime juice....
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Garlic Ginger Paste

Posted by Kroocrew on Monday, March 1, 2010, In : India 

All Rights Reserved


Ingredients:
  • 115 gm (4 oz) garlic, chopped
  • 115 gm (4 oz) fresh ginger, chopped
  • 1 tablespoon olive oil.

Method:
  1. In a food processor or with pestle and mortar, combine the garlic and ginger. Adding small amounts of olive oil to facilitate the blending and homogenise after each addition, until it makes a smooth paste.
Refrigerate maximum of 10 days.
Freeze indefinitely.

Please don't use this to make an oil infusion for long term storage. This is an unsafe process with albeit a very low possibility o...

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Uyghur Spicy Beef Kebabs 維吾爾牛肉串

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




Ingredients:

  • 2 Tbsp  chillie sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 4 Tbsp canola oil
  • 1 1/2 pounds steak, trimmed and cut into 2.5 cm (1 in) cubes.
  • 1/4 cup Chillie garlic dip
Method:

  1. Combine  red chile sauce, soy sauce, cornstarch, and 2 Tbsp of the oil in a medium bowl and mix until thoroughly combined. Add cubed meat and toss to coat. Cover and place in the refrigerator to marinate for at least 30 minutes and max 3 hours.
  2. Remove meat from the refrigerator and drain off excess marinade.
  3. Skewer ...

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Lamb Kebab 羊肉串 (Yang Rou Chuan)

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




This recipe is really rare and the best I could find. Arguably the most popular street food in China

Ingredients:
  • 1 kg of lamb
  • 1/2-cup ground cumin
  • 1 tablespoon coriander seeds (optional)
  • 1/4-cup chillie flakes
  • 2 tablespoon ground black pepper
  • 1-tablespoon chili powder
  • 1 tablespoon ground Szechuan peppercorns (optional)
  • 2 tablespoons granulated fresh garlic
  • 2 tablespoons salt
  • ½ cup lemon juice
  • 2 tablespoon of light soy sauce
  • 1/2 cup of olive oil

Method:

  1. Cut the 1kg of lamb into long thin strips with ...

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Kawa Mantisi (Pumpkin Dumplings)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 



Ingredients:
  • 1½ cup all-purpose flour
  • 1 cup cold water
  • 1 tbsp. salt
  • ½ cup fried mutton fat (or lean meat with 1 tsp. cooking oil)
  • 1 large orange pumpkin
  • 2 green or red hot peppers
  • 1 red onion
  • cumin,
  • salt
  • pepper

Serving: about 40-50 dumplings

Method:
  1. Dissolve salt into water. In a large mixing bowl, add the saltwater to flour while kneading the dough constantly for about five minutes.
  2. Dice fat or meat and vegetables into small cubes, not more than half an inch wide.
  3. Combine meat and vegetables into an...

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Peppery-Hot Mutton (Uyghur style)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 


Ingredients

  • 1 lb. (500g) cooked mutton
  • 1 tbsp soy sauce
  • 2 dried hot red chili (chilli) peppers
  • bone stock
  • 3 1/2 oz (100ml) vegetable oil
  • 1/4 tsp. ground Sichuan peppercorns
  • 1/2 tsp. scallions, sliced diagonally
  • 1/4 tsp. sesame oil
  • 1/2 tsp. vinegar
  • 1/4 tsp. MSG (optional)
 
Method:
  1. Slice mutton. Halve, seed, wash , and dice the chili peppers.
  2. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain.
  3. Pour the oil out of the ...

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Xinjiang Spice Mix

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 





Ingredients:

  • 1/4 cup cumin seed
  • 2 tablespoons dried szechuan chile flakes
  • 2 tablespoons black pepper
  • 1 tablespoon szechuan peppercorns
  • 1 tablespoon ground ginger powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons chillie powder
  • 1 1/2 teaspoons sea salt

Method:

  1. Toast Szechuan peppercorns until fragrant.
  2. Toast cumin until lightly browned.
  3. Grind Szechuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
  4. Stir in remaining ingredients.

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Chillie Oil (辣椒油)

Posted by Kroocrew on Saturday, February 27, 2010, In : Laos 





Homemade chillie oil and homemade Garlic oil have been associated with the growth of Clostridium botulinum. and in both situations the victims died. This is the organism responsible for Botulism. The "spores" are wide spread in nature being found in many soils. The spore is extremely resistant to heat destruction and the process unsuitable for sterilising the ingredients in chillie oil, requiring a temperature of 160C (320 F) for two hours or steam sterilisation at 120C, 15 PSI for 20 minute...
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Tomato and Cucumber Salad

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




Ingredients:
  • 2 large cucumbers, peeled
  • 4 regular tomatoes
  • ¼ red onion
  • 2 tsp red chillie powder
  • 2 tsp sugar
  • 1 tsp salt
  • chopped cilantro


Method:
  1. Wash and dice the cucumbers, tomatoes, and red onion.
  2. Mix chilie powder, sugar, and salt with the raw vegetables in a large bowl.
  3. Serve cold with a bit of cilantro.

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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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Red Coconut Curry Squid

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


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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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Mee Rebus

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



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Ingredients:

Thick yellow noodles (oiled noodles)
Bean sprouts
Beef finely sliced
Prawns, shelled and keep the shells
Sweet potato flour (or other starch flour for thickening)
Sweet potatoes (or potatoes)
Coconut milk
Eggs
Tofu
Shallots, finely sliced
Sour lime(or lime juice)
Dark soya sauce (optional)
Green chillie, sliced (optional)
Shrimp fry (baby shrimp)



Rempah:

Garlic
Dried chillie
Onion
Turmeric
Shallots
Galangal
Belacan(shrimp paste)
Coriander powder
Bean-paste (taocheo)
Ground black pepper



Method: (Rempah)...
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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) 

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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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Bicol Express

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




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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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Ayam Panggang

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

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Ingredients:

  • 1 kg chicken drum sticks
  • 1 cup coconut milk
  • 1/2 cup kecap manis
  • 2 tsp sambal oelek
  • 3 candlenuts
  • Piece of galangal, sliced
  • Piece of turmeric root, sliced (or 1/2 tsp powder)
  • 2 tbsp palm sugar
  • 1 onion, chopped
  • 3 cloves garlic, chopped


Method:

  1. Grind the candlenuts, galangal, onion, palm sugar, turmeric and garlic with a little oil and stir-fry the paste a few minutes in hot oil.
  2. Add the coconut milk and simmer for 5 minutes; add the chicken and simmer half an hour.
  3. Take the chicken out and al...

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Wasabi Peanuts

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

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Ingredients:

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

Method:

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

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Yum Moo Yor ยำหมูยอ (Spicy Vietnamese Sausage Salad)

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




Ingredients:

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

Method:

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

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Tamarind Beef Curry (Samlaa Ko Phet)

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

Ingredients:

  • 25g compressed tamarind pulp
  • 150ml boiling water
  • 450g beef fillet
  • 2 large chillies, coarsely chopped
  • 1 tbsp fresh Coriander
  • 5cm fresh galangal, peeled and chopped or 1 tsp ground galangal
  • 1 stalk of lemongrass, chopped or 2 tsp Ground Lemon Grass
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 Garlic cloves, crushed
  • 2 Tbsp Fish Sauce
  • 1 tsp sugar
  • 250 ml coconut milk
  • 150g aubergines (eggplants) cut into 2.5cm (1 in) cubes
  • The juice and grated rind of 1 Lime

Method:

  1. Place the tamarind pulp in a small mixing...

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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...

Continue reading ...
 

Tangerine Marinade 柑橘汁

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

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Ingredients

  • 1/2 cup dried tangerine peel
  • 80 ml (1/3 cup) orange juice
  • 2 Tbsp rice wine or Shaoxing cooking wine
  • 1 tablespoon soy sauce
  • l/2 tsp chillie garlic sauce
  • 2 tsps sugar
  • 1 l/2 tsp cornstarch
  • 40 ml (2 1/2) Tbsp cooking oil
  • 6 small dried red chillies
  • 1 small onion, cut into 2.5 cm (1 in) pieces
  • Orange slices for garnish


Method:

  1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain.
  2. Thinly slice tangerine peel.
  3. Combine marinade ingredients in a bowl.

Use as a marinade f...
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Laap Kai Pa (Minced Wild Chicken Salad)

Posted by Kroocrew on Tuesday, February 2, 2010, In : Laos 

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(This recipe would probably be the most authentic recipe for chicken laap documented. It's more historical than workable but if the ingredients are available it makes a superb dish. This really is the true laap and everything else is a good compromise.. With this outline you can make the true Fish laap and the true Duck Laap. )



Ingredients:

  • 1 free-range chicken, plucked, washed and gutted; take the meat from the breasts and legs and chop it finely; take the skin, the liver and the gizzard, wa...

Continue reading ...
 

Kung Phet Aspic ( Spicy Prawns in Aspic)

Posted by Kroocrew on Tuesday, February 2, 2010, In : Thailand 

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Ingredients:

  • 2 Tbsp gelatine
  • 60ml (1/4 cup)cold water
  • 850ml tomato juice
  • 120ml (4 oz or 1/2 cup) vodka
  • 60ml (2 oz or 1/4 cup) gin
  • 2 tsp Worcestershire sauce
  • 3 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp celery salt
  • 1 tsp vinegar
  • 1 Tbsp catsup
  • 1/4 tsp mustard powder
  • 450g (~1 lb) cooked prawns, shelled and de-veined
  • 120g (4 oz) Chinese celery, diced
  • 140g ( 4 1/2 oz) cucumber, peeled, de-seeded, diced and drained
  • 60g (2 oz) spring onions, chopped
  • celery leaves, fresh parsley and cucumber slices, to garnish



Method:

  1. Place the ...

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Cambodian Red Curry Paste

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

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Ingredients:

  • 4 Thai chillies, dried, stemmed & de-seeded 
  • 1 cup water 
  • 4 tablespoons paprika 
  • 2 tablespoons vegetable oil 
  • 4 cups Basic Lemon Grass Curry Sauce

 
Method:

  1. Break the chillies into small pieces. 
  2. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. 
  3. Combine the chillies, chillie water, and the paprika in a blender to make a paste 
  4. Heat the oil in a wok or skillet, add the chillie paste, and stir-fry until it begins to darken. 
  5. Reduce the heat...

Continue reading ...
 

Tomato Aachar

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



Ingredients:

  • 1 liter (~4 cups) diced tomatoes
  • 2 Tbsp roughly chopped garlic
  • 1 tbsp chopped fresh ginger
  • 1 tsp salt
  • 2 Tbsp green chili pepper, chopped
  • 1 tsp fenugreek seeds
  • 3 Tbsp virgin olive oil

Method:

  1. In a skillet heat the oil and add the fenugreek seeds.
  2. When the seeds turn black, turn the heat off and add the green chilies.
  3. Stir a few minutes and add the tomatoes, turn the heat on and add the garlic, ginger, salt, and let cook for 30 minutes.

Continue reading ...
 

Or Lam Nok Kho (Quail Stew)

Posted by Kroocrew on Saturday, January 30, 2010, In : Laos 
A recipe from the last cook of the royal household of Luang Prabang


 



Ingredients:

  • 1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
  • 7 round eggplants
  • 5 large fresh green chilli peppers
  • 1 stalk lemon grass
  • 3 straight-bulbed spring onions
  • sa-kahn (an aromatic plant with characteristics similar to Szechuan pepper), cut into pieces about 5 cm long and 1 cm thick-about 10 pieces - washed
  • 3 young shoots rattan, cooked by being placed directly ...

Continue reading ...
 

Lap Pa Keng (Raw Fish Laap)

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





Ingredients:

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

Continue reading ...
 

Singapore Chillie Crab

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






Ingredients:

  • Mud crab ( 800 gm to 1kg), well washed and chopped into sections. Shell fractured in larger areas
  • 2 brown onions, peeled and chopped
  • 8 Jalapeno red chillies
  • Belacan, thumb size piece
  • ½ tbsp vinegar
  • 90 ml (6 tbsp) oil
  • 1 tbsp tomato paste
  • 400ml tomato puree
  • 60 ml (4 tbsp) light soy sauce
  • 120 ml (1/2 cup) tomato sauce
  • ½ tsp salt
  • 4 tbsp sugar
  • Water
  • ¼ tsp corn or potato starch, mixed in ½ cup of water
  • 1 egg
  • Coriander leaves, to garnish

 
Method:

  1. Blend onions and chillies in a food ...

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Spicy, Anise Red-Cooked Beef over Noodles

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



Ingredients:

  • 120 ml (1/2 cup) Peanut or veg oil
  • 60 ml (4 Tbsp) each minced ginger and garlic
  • 480 ml (2 cups) roughly chopped yellow onions
  • 8 thinly sliced green onions
  • 1 tsp Sichuan peppercorns, crushed in mortar or ground in a spice/coffee grinder
  • 4 star anise
  • 5-6 tsp Chinese hot chili paste
  • 680 gm (1.5 lbs.) of bottom round or other lean stewing Beef, cut into 1/2 to 1-inch cubes
  • 1 1/2 tsp Sugar
  • 45 ml (3 Tbsp) soy sauce
  • 240 ml (1 cup) beef broth (canned is fine) or a Beef bouillon cube mixed with 1 cu...

Continue reading ...
 

Indian Onion-Coconut Chutney

Posted by Kroocrew on Thursday, January 28, 2010, In : India 





Ingredients:

  • 1 cup onion
  • 3/4 cup fresh coconut
  • 1 tsp coriander seeds
  • 6-7 red chillies
  • 1 tsp jaggery or palm sugar
  • 1/2 tsp tamarind extract
  • 1″ ginger
  • Oil
  • Salt


Method:

  1. Heat oil and add coriander seeds. Fry for a minute.
  2. Add red chillies, onion and fry till onions are translucent.
  3. Add coconut and fry for few minutes.
  4. Mix with other ingredients and homogenise to a smooth paste (add a minimal amount of water to help in preparation).


(Click the image above
to view the
Indian Chutney Recipes)

Continue reading ...
 

Sukuti Marinade and Masala (Marinade Used for Sukuti Preparations)

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







Reference: Masala And Marinade – Sukuti Marinade (Nepali Food Recipe)

Ingredients:

  • 4 tablespoons Nepali Meat Masala
  • 4 tablespoons mustard oil (vegetable oil can also be used)
  • 5 fresh red chilies
  • 1 tablespoon turmeric
  • 1 teaspoon grated nutmeg
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 1 tablespoon honey
  • 3 tablespoons molasses
  • Salt


Method:
:
  1. In a blender, combine all the marinating ingredients to form a smooth paste.
  2. Store in an air-tight...

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Lamb Chili Meatballs (Nepali Skewered Meatballs Curried and grilled)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 
Ingredients:

For lamb mixture:
  • 2 lbs. minced lamb (pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre...

Continue reading ...
 

Chillie Papad (Papad Seasoned with Chillies and Spices)

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


Reference:  Appetizer – Chili Papad (Nepali Food Recipe)

Ingredients:

  • 5 sheets of papad
  • 1 tablespoon curry powder
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 10 fresh red chilies, finely chopped
  • 5 tablespoons chopped cilantro
  • 1 cup fresh chopped tomatoes
  • 1 cup chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon toasted cumin seeds
  • 5 tablespoons musturd oil for seasoning
  • 1 cup oil for deep frying
  • Salt to taste


Method:

  1. In a bowl, combine all ingredients for topping, including cu...

Continue reading ...
 

Bandel Bhutuwa (Wild Pork Fried in Nepali Spices)

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

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Generally wild boar is a protected species and if it's offered to you while travelling it's either domestic pork or probably illegal kill. I once asked a Vietnamese friend in north-west Vietnam how they got Wild Boar since as well as illegal it's also very difficult to find. His answer was we take a pig and prod it with an electric prod. That will get them very wild!


Reference: Appetizer – Bandel Bhutuwa (Nepali Food Recipe)


Ingredients:

  • 1.5 Kg (~3 lbs.) piece of pork with fatty skin attache...

Continue reading ...
 

Tamil Nadu Curry Powder

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

CC license
 


Ingredients

2 tablespoon cumin seeds 
2 tablespoon black mustard seeds 
1/2 tablespoon fenugreek seeds 
1/2 tablespoon split urad dal or yellow split peas 
25 fresh curry leaves; or up to fresh curry leav 
1 teaspoon black peppercorns 
6 dry chili pods; or up to dry chili pods 
1/3 cup ground coriander 
2 tablespoon ground turmeric 



Directions: 

Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described in ("
Preparing Ground Spices"). Add the pepperco...
Continue reading ...
 

Indian Amla Ki Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:


  • 200 gms (7 oz) Green Coriander (Cilantro)
  • 250 gms (9 oz) Amla (Indian Gooseberries)
  • 100 gms ( 3 1/2 oz) Green Chillies
  • 1 small Ginger
  • 1 tsp Salt

Method :
  1. Clean and wash the coriander.
  2. Chop the amla into small pieces and remove the seed.
  3. Chop green chillies and ginger.
  4. Put all the ingredients in a mixer and make it into a fine paste.


 Prepare and use freshly.

 


 


 


Continue reading ...
 

South Indian Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 





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Ingredients:
  • 120 grams (4 1/4 oz) Channa dal (Chickpeas)
  • 4 teaspoons Ghee
  • 10 Green Chillies (Hari Mirch)
  • 1 Coconut (Narial), fresh
  • 2 teaspoons Whole mustard

Method:

  1. Fry dal and green chillies until light brown.
  2. Grind coconut, fried dal and green chillies finely.
  3. Add salt and fried whole mustard in 2 teaspoons of ghee.
  4. Serve with Dosa. (Sufficient for 12 to 14 persons).
Prepare freshly.



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Indian Mint (Pudina) Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

    

  • 1 bunch fresh mint leaves
  • 2 green chillies
  • 1 tbsp tamarind pulp
  • Salt To Taste
  • little water

Method :

  1. To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
  2. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
  3. Wash the mint leaves well.
  4. Grind it to a smooth paste with green chillies, salt and tamarind juice.
  5. You can add water if the mixture is thick.

Prepare freshly.




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Indian Mint And Mango Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
  
  • handful of Mint Leaves (Pudina Leaves)
  • 1 Onion (Pyaj) medium
  • 4 Green Chillies (Hari Mirch)
  • Salt (Namak) to taste
  • 180 grams fresh Raw Mangoes (Aam)

Method:
  1. Peel the mangoes and remove their stones.
  2. Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
  3. Mix with salt.
Use freshly prepared



 

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Indian Mint Chutney With Tamarind

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

  • handful of Mint Leaves (Pudina Leaves)
  • 2 Green Chillies (Hari Mirch)
  • 1/4 cup Tamarind (Imli)
  • Salt (Namak) to taste

Method:

  1. Grind the green chillies and mint leaves into a fine paste.
  2. Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
  3. Mix the tamarind pulp and salt with the ground paste.
This should be eaten on the same day of preparation. Flavour wise it doesn't store well but is exceptionally tasty on the day of preparation.

 



Continue reading ...
 

Indian Onion Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



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Ingredients:

    

  • 1 cup peeled onions
  • 6 -7 flakes of garlic
  • 2 tbs channa daal (Bengal Gram)
  • 5 red chilies or as per taste
  • Salt As Per Taste
  • 1tsp mustard seeds
  • curry Leaves
  • little tamarind (Imli)

Method :

  1. Heat oil, fry chillies, daal, garlic and the onions, until golden brown.
  2. Grind with tamarind and salt.
  3. Splutter mustard seeds and curry leaves, in oil and pour on top.
  4. Serve with paratha or puri.
Store refrigerated maximum of 14 days. Some risk of botulism on storage.


  


Continue reading ...
 

Indian Garlic Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

    

  • 4 garlic pods
  • 20 red chillies, roasted
  • 2 cups grated coconut
  • 4 tsp oil
  • a little tamarind
  • Salt To Taste

Method :
  1. Sauté the garlic, coconut in oil.
  2. Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
  3. Then grind the saute mixture with roasted red chillies and tamarind pulp.
  4. Add the garlic and salt and grind once again to a smooth paste.
  5. Store refrigerated maximum of 14 days.



 

Continue reading ...
 

Indian Tomato Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license
Ingredients:
    

  • 6 to 8 large cloves garlic finely chopped
  • 1/4 cup spring onion whites chopped
  • 1 tbsp finely chopped spring onion greens
  • 2 dry red chilies, soaked
  • 1 cup tomatoes, finely chopped
  • 1 tbsp finely chopped coriander
  • 1 tsp oil
  • Salt To Taste

Method:

  1. Drain the soaked chillies and chop them finely.
  2. Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
  3. Add the chillies and salt and sauté again.
  4. Add the tomatoes and cook for 10 t...

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Khao Suey (Burmese)

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 




Ingredients :
  • 200 gms egg noodles or spaghetti
  • 1½ teacups mixed boiled vegetables (French beans, carrots, cauliflower, green peas)
  • 2 tomatoes, chopped
  • 4 tbsp powdered roasted gram dal
  • 2 large coconuts(make coconut  milk from the flesh or use 600 ml of processed coconut milk)
  • 1 medium onion, chopped
  • 4 tbsp oil
  • salt to taste
For the paste :
  • 10 cloves garlic
  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 12 red  chillies
  • 2.5 cm (1") piece ginger
For garnishing :
  • 100 gms sev
  • 4 chopped spring onions with leaves
  • ½ teacup...

Continue reading ...
 

Budijaw (Burmese)

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 



Ingredients :

For the budijaw
  • 450 gms white pumpkin
  • 2 teacups maida ( All purpose white flour)
  • ½ tsp chilli powder
  • ¼ tsp pepper powder
  • 2 tbsp hot oil
  • salt to taste
  • oil for deep frying
  • To be ground into a paste (for the budijaw)
  • 1 onion
  • 4 green chillies
  • 25 mm. (1") piece ginger
For the chutney :
  • 8 cloves garlic
  • 2 tsp chilli powder
  • juice of ½ lemon
  • 2 tbsp tomato ketchup
  • salt to taste

Method :


For the budijaw
  1. Peel the pumpkin and cut into fingers.
  2. Combine the flour, chilli powder, pepper powder, paste, hot oil a...

Continue reading ...
 

Burmese Spaghetti

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 



Ingredients :

  • 2 teacups boiled spaghetti
  • 3 sliced onions
  • 100 gms (4 oz.) French beans
  • 2 carrots
  • 2 tomatoes (cut into big pieces)
  • 1 tbsp Worcestershire sauce
  • 6 tbsp tomato ketchup
  • 2 tbsp white vinegar
  • 4 green chillies, chopped
  • ½ tsp chilli powder
  • 4 tbsp oil
  • salt to taste
  • 3 tbsp chopped spring onions for decoration

Method :

  1. Chop the French beans and carrots into long pieces and boil them.
  2. Heat the oil in a vessel, put the onions and sauté until it turns golden brown.
  3. Put the vegetables and tomatoes and coo...

Continue reading ...
 

Pyajo

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 



Ingredients :
For the wadas :
  • 2 teacups gram dal
  • 2 sliced onions
  • 10 green chillies
  • salt to taste
  • oil for deep frying
For the curry :
  • 4 large boiled potatoes
  • 2 large coconuts
  • 2 sticks cinnamon
  • 2 cloves
  • 1 tsp maida
  • 1½ tsp chilli powder
  • 2 tbsp powdered gram dal
  • 2 tbsp ghee
  • salt to taste
For the sweet chutney :
  • 1 teacup tamarind
  • 1 teacup dates
  • 1 teacup gur
  • ½ tsp chilli powder
  • salt to taste
For the garlic chutney :
  • 1 pod garlic
  • 6 tsp chilli powder
  • 1 small raw mango (optional)
  • salt to taste
For the garam masala :
  • 15 small r...

Continue reading ...
 

Burmese Tomato Salad

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 




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

Method:

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

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Jiang You Zhan Jiang 醬油沾醬 (Soy Dipping Sauce)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 








Ingredients:

  • 3 tablespoons soy sauce
  • 1 teaspoon white rice wine vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon chilli, chopped finely
  • 1 stalk scallion, chopped
  • 1 clove garlic, minced
  • Pinch pepper


Method:

  1. Mix the liquid dipping sauce ingredients in a bowl, making sure sugar is dissolved.
  2. Add the remaining ingredients and stir.

Notes:
For a variation, add a teaspoon of rice vinegar and/or a teaspoon of chili sauce. You can make up a larger quantity, and keep it in the fridge for several months.




Click this im...

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La Jiao Jiang 辣椒醬 (Soy and Oil Spicy Sauce)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 






Ingredients:


  • 50 g (~2 oz) fresh cayenne chilli peppers, chopped finely
  • 25 g (~1 oz) garlic, chopped finely
  • 80 ml (1/3 cup) soy sauce
  • 40 ml (1/6 cup) vegetable oil


Method:

  1. Place ingredients in a pot. Bring to a boil and simmer gently with lid on for 20 minutes. Stir occasionally.
  2. When cool, stir and pour into a glass jar.
  3. Stir before each use.

Notes:
Measures are not critical; vary them as you please. Refrigerate for  up to 14 days.


Continue reading ...
 

General Tso's Chicken 左宗棠鸡 (Zuo Zong Tangji)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 



CC license


Ingredients:
  • 4 boned chicken thighs with skin (about 12 oz total)
  • 6 to 10 dried red chiles
  • 2 tsp. finely chopped fresh ginger
  • 2 tsp. finely chopped garlic
  • 2 tsp. sesame oil peanut oil for deep-frying
FOR THE MARINADE:
  • 2 tsp. light soy sauce
  • 1/2 tsp. dark soy sauce
  • 1 egg yolk
  • 2 tbsp. potato flour
  • 2 tsp. peanut oil
FOR THE SAUCE:
  • 1 tbsp. double-concentrate tomato paste mixed with i tbsp. water
  • 1/2 tsp. potato flour
  • 1/2 tsp. dark soy sauce
  • 1 1/2 tsp. light soy sauce
  • 1 tbsp. clear rice vinegar
  • 3 tbsp. everyday s...

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Singgang-style Beef

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Nyonya) 




Ingredients :
  • 600g beef with fat (thickly sliced)
  • 3 litre water
  • 4 dried tamarind slices

Thickly sliced
  • 5 shallots
  • 4 cloves garlic
  • 5cm piece ginger
  • 5cm piece galangal

Split lengthwise
  • 3 red chillies
  • 3 green chillies
  • sugar, salt to taste

Method :
  1. Put the beef in a pan. Bring to the boil till tender.
  2.  Add in the tamarind slices, all the sliced ingredients, and both the red and green chillies.
  3. Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.
  4. Dish out and serve hot ...

Continue reading ...
 

Mee Goreng

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 


CC license



Ingredients :
  • 100g chye sim (cut into 5cm lengths)
  • 1 tomato (cut into wedges)
  • 200g fresh yellow noodles (scalded)
  • 30g bean sprouts (scalded)
  • 1 boiled potato (skinned, and cubed)
  • 50g bean curd cake (cubed, deep-fried till golden)
  • 1 egg
  • 1 green chilli (sliced)

Seasoning :
  • 1 tablespoon tomato sauce
  • 1/2 tablespoon curry powder
  • 1 teaspoon light soy sauce

Method :
  1. Heat 3 tablespoons oil in wok. Add chye sim and tomato, tossing to mix well.
  2. Add noodles and Seasoning then stir well. Add bean sprouts and stir-fry...

Continue reading ...
 

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 ...
 

Creamy Chilli Spicy Dressing

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 




This can be tried with any of your favourite chilli hot sauces. Use a basic 3:1 ratio of mayonnaise to hot sauce.  Adjust your heat level to your personal taste.

Creamy Chillie Spicy Dressing





Ingredients:

3 Tbsp mayonnaise
1 Tbsp homemade ##Sriracha style chilli sauce, Huy Fong Sriracha, Tabasco or any chilli hot sauce
1 tsp lemon/lime juice
1/4 tsp soy sauce (optional)
1. In bowl, combine ingredients until smooth.
2. Use as dip or spread for your favourite dishes.



##Chilli Hot Sauce Recipe –{ Huy F...
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Chilli Vinegar Recipe

Posted by Kroocrew on Saturday, January 9, 2010, In : Thailand 












Ingredients:
  • 10 – 15 red Thai chillies
  • 600 ml (~1 pt) white wine , rice wine or distilled white malt vinegar


Method:

  1. Trim the chillies and slit open.
  2. Bring the vinegar to the boil and add the chillies. Return to the boil.
  3. Pour into a wide-mouthed warm sterilized jar.
  4. Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.
  5. Strain through muslin and pour into a sterilized jar/bottle.
  6. Seal and label.

Suggestion:

Great for a spike to many dishes including salads.
M...

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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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Ishtoo (Potato Stew)

Posted by Kroocrew on Wednesday, January 6, 2010, In : Bangladesh 







Ingredients:
  • Potato – 3, boiled and mashed
  • Tomato – 1, chopped into small cubes
  • Ginger – 2.5 cm (1 in) piece, grated
  • Green chillies – 2, chopped lengthwise
  • Coconut cream – 360 ml (1 ½ cups)  coconut milk
  • Coconut milk - 180 ml (3/4 cup)
For the seasoning
  • Coconut oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Onion – 1,finely chopped
Method:
  1. In a pan, add the mashed potatoes, tomato, ginger and green chillies.
  2. Add the thin coconut milk and cook till the tomatoes are cooked.
  3. Add s...

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Bangladeshi Curry Beef

Posted by Kroocrew on Wednesday, January 6, 2010, In : Bangladesh 



CC license
Ingredients:

  • 45 ml (3 Tbsp) olive oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 5 green chillies, finely sliced
  • 2 g (1 tsp) fresh ginger - peeled, sliced, and ground into a paste
  • 3 cardamom pods
  • 2 whole cloves
  • 1 1/2 cinnamon sticks
  • 2 g (1 tsp) ground cumin
  • 2 g (1 tsp) ground coriander
  • 2 g (1 tsp) ground turmeric
  • 3 g (1 tsp) garlic powder or 4 mashed cloves of garlic
  • 2 g (1 tsp) red chillie powder
  • 240 ml (1 cup) water
  • 1 Kg (~1 ½ lb) boneless beef chuck, cut into 2.5-4 cm (1-1/2 in) pieces


Method:

  1. Heat the oi...

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Horseradish Sauce

Posted by Kroocrew on Wednesday, January 6, 2010, In : Srilanka 





CC license


Ingredients:
     
1/2 cup cream
1/4 teaspoon salt
3-4 tablespoons grated horseradish.

Method:

Mix together ingredients.

Make this fresh and serve it on the same day.


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Hapai Hantue ( Bhutani Boiled Dumplings)

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




Ingredients:

Filling:

  • 1 large head bok choy [about 1 pound, 450g], stem removed and quartered
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon Chinese Szechuan peppercorns
  • 2 medium garlic cloves [1/5 ounce total, 6g], peeled
  • fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
  • 1 small red onion [about 2 ounces, 55g], peeled and quartered
  • 1/2 cup crumbled farmer cheese [about 3 ounces, 85g] ( or Indian Paneer. see recipe)
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter [4 ounces, 110g]

*Dough:

  • 2...

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Chicken Toasts

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





CC license


Ingredients:

  • 2 Chicken breast fillets
  • 2 garlic cloves
  • 2 spring onions
  • 1 red chillie
  • 1 egg
  • 1/2 teaspoon five-spice powder
  • 45 ml (3 Tbsp) plum sauce
  • 4 slices white bread, thick slices, preferably a few days old
  • 25 g (~1 oz) sesame seeds
  • 2 tablespoons vegetable oil, to shallow fry
  • salad leaves, to serve


Method:

  1. Cut the Chicken into small pieces, peel and chop the garlic, trim and finely chop the spring onions  and finely chop the chillie. ( You can de-seed the chillies if you want to tone down the heat)
  2. In ...

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Korean Dipping Sauce

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





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Ingredients:

  • 2 tablespoons soy sauce, good stuff
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon minced garlic
  • 1 dash Korean red pepper powder (kochu garu) or other chillie powder (optional)
  • 1 dash toasted sesame seeds (optional)
  • 1/2 tablespoon thinly sliced green onion


Method:

Combine ingredients and serve in a bowl as accompaniment to Chon (dumplings) or pan fried vegetables.










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Num Kari Chien (Fried curry bread)

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




CC license

Cassava or Yuca

Ingredients :


  • 4 Cups shredded cassava (approx 750 gm (1½ lb)) 
  • 2 Stalks green onion, minced
  • 2 Tbsp fresh or frozen minced lemon grass
  • 2 Hot chillie pepper or to your taste, minced
  • 1 Tbsp curry powder
  • 960 ml (4 Cups) vegetable oil for deep fry
  • ¼ tsp salt (option)


Method :

  1. Squeezes out liquid from shredded cassava root, put it in a large bowl, add green onion, lemon grass, hot chilli pepper and curry powder, and mix well.
  2. Form cassava mixture to a small elongate shape like finger. Wh...

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Mawk Mak Phet (Stuffed Chillie Peppers)

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





Ingredients:

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

Method:

1.    Slit each chillie from the stem to the tip being careful not to cut completely through the chile to the other side
2.    Remove the membrane and the seeds
3.  ...
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Sa Ton Sin Ngua (Beef Saton)

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


Ingredients:


400 grams beef sirloin, sliced into pieces measuring 2 cm by 3 cm and 3 mm thick, salted and marinated for two hours in the juice of 6 limes

Kheuang hom ingredients:
3 stalks lemon grass
2 (small) heads garlic
7 (small) shallots
3 dried chillies
galingale (3 to 5 slices)

The above five ingredients should be sliced into small pieces and mixed together


liver
spleen
heart
tripe

The above four ingredients are to be boiled in the meat broth, sliced into small pieces and set aside on a plate

1 small...
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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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Lamb Cashew Korma

Posted by Kroocrew on Sunday, December 27, 2009, In : India 





Ingredients:   

• 750 gm (1-1/2 lb) Lamb or mutton, cut into 2 inch cubes
• 3 tbsp Ghee
• 1-2 tbsp Chili powder
• 1/2 tsp Saffron
• 2 Onions, thinly sliced
• 1 Cinnamon stick, about 4 inch
• 250 ml (~1 Cup) plain yoghurt
• 2 Tomatoes, quartered
• 120 ml (~1/2 Cup) of cashew nuts, unsalted
• 4 Cloves garlic
• 1 Inch ginger, sliced
• 2 tbsp Fresh cilantro for garnish, finely
• 4 tbsp Malaysian meat curry powder
• Salt to taste   
   

Method:
   
•    Grind cashew nu...
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Burmese Style Chicken

Posted by Kroocrew on Sunday, December 27, 2009, In : Myanmar 



CC license



Ingredients:

  • 9 pieces chicken (3 lbs)       
  • 1 teaspoon salt   
  • 1/2 to 3/4 teaspoon chillie powder       
  • 3/4 teaspoon black pepper   
  • 2 tablespoons thick soy sauce       
  • 5 cm (2 in) ginger   
  • 80 ml (1/3 cup) oil       
  • 60 ml (1/4 cup) dried mushrooms   
  • 2 medium onions       
  • 8 garlic cloves

Method:
   
  1. Section chicken into 9 choice pieces. Wash and rub with salt, cayenne, black pepper, and soy sauce.   
  2. Scrape ginger, slice in 1/8-inch slices, then cut into strips 1/8-inch wide.   
  3. Heat oi...

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Ants Climbing a Tree 蚂蚁上树

Posted by Kroocrew on Sunday, December 27, 2009, In : China 


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Ingredients:


•    4 ounces transparent bean thread noodles (also known as cellophane noodles or glass noodles)
•    5 dried Shiitake mushrooms
•    1/2 pound ground pork


Marinade;


•    1 tablespoon light soy sauce
•    2 teaspoons granulated sugar
•    1 teaspoon sesame oil
•    Pinch of cornstarch
•    Other:
•    1 small red chillie and 1 teaspoon chillie sauce, or 1 tablespoon chillie sauce
•    2 slices ginger
•    2 green onions


Method:

  1. Without removing the string wrapping aro...

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Nepali Mustard Greens

Posted by Kroocrew on Sunday, December 27, 2009, In : Nepal 





Ingredients:

1 lb. Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
½ teaspoon jwanu seeds (lovage seeds)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon whole timur (szechuan pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste


Method:

In a  pan heat 3 tablespoons of mustard oil. Splitter jwanu seeds, whole timur musta...
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Dry Mutton Curry

Posted by Kroocrew on Saturday, December 26, 2009, In : Bangladesh 







Ingredients:

  • 1 kg (2 lb) diced mutton
  • 3 large onions
  • 1 pod garlic
  • 12 cm (5 in) piece ginger, peeled
  • Grind or homogenise onions, garlic and ginger into paste
  • 4 tsp oil
  • 1 tsp turmeric powder
  • 2 cinnamon sticks
  • 2 cloves
  • 1-3 cardamons
  • 2 anise florets
  • 1 tsp cumin seeds
  • 2 tbsp chillie powder (variable)
  • 3 fresh red chilies sliced (variable)
  • 5 tomatoes sliced
  • 6 shallots finely chopped
  • 3 sprigs curry leaves finely chopped
  • salt to taste


Method:

  1. mix the meat with half of the ginger-garlic paste.
  2. Heat the pan with oil and ...

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Sambal Kacang (Peanut Sauce)

Posted by Kroocrew on Friday, December 25, 2009, In : Indonesia 




CC license
110 ml  (1/2 cup) vegetable oil
225 g (1-1/3 cups) raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional Vegan opt out))
Salt to taste
1/2 tsp chillie powder
1/2 tsp palm or brown sugar
1 Tbsp dark soy sauce
450 ml (2 cups) water
1 Tbsp tamarind water or juice of a lemon


Method:

If using raw peanuts: Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool.  (Continue with following method)
If using roasted peanut...
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Nhem Khao (Lao Crispy Rice Salad)

Posted by Kroocrew on Tuesday, December 15, 2009, In : Laos 






Ingredients:

  • 250ml (8 1/2 fl oz) Coconut Cream*
  • 60g ( 2 oz) Red Curry Paste (Optional)
  • 1 kg ( ~2 1/4 lb) Cooked White Rice
  • 80g ( ~3 oz)Grated Coconut
  • 15g (1/2 oz) Sugar
  • Pinch of Salt
  • Corn Starch for dusting
  • 3 Eggs, beaten
  • Oil for Deep Frying
  • 400g (14 oz)Chopped Som Moo (Fermented Pork)
  • 100g (3 1/2 oz) Sliced Shallots
  • Approx 45ml (3 Tbsp) freshly squeezed Lime Juice
  • Approx 45ml (3 Tbsp) Fish Sauce
  • Chopped Coriander (Cilantro)
  • Chopped Mint
  • Dried Chillies
  • Crushed Peanuts
.
*Coconut Cream is available in 250 ml m...

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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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Asparagus with Cheese

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


Ingredients:

1 small red onion [about 2 ounces, 55g], peeled and quartered
4 tablespoons unsalted butter
1/2 pound asparagus [230g], trimmed
3/4 cup water [180ml]
1 medium fresh green chillie [about 1/2 ounce, 15g], seeded and cut into julienne strips
1 cup crumbled farmer cheese [6 ounces, 170g] You can use Indian Paneer recipe here
Salt and freshly ground black pepper


Method:

Chop the onion finely.
Melt the butter in a large saucepan. Add the onion, asparagus, and water and simmer over low heat...
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Achin (Sour Sauce Dip)

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


Ingredients:

2 Cloves Garlic.
1.5 cm (~1/2 in) Fresh Ginger  -- sliced
2 tbsp Tamarind Paste -- soaked in  2 tbsp of water dispersed and strained through a sieve or cloth.
1 tbsp Honey
1 tbsp Sugar
1 tbsp Soy Sauce
2 tsp Fish Sauce
1/2 tsp Salt
1 tsp Paprika
1/2 tsp Crushed Red Pepper.

If the sauce is too runny then boiling it to reduce will solve the issue.

Directions:

Crush the garlic and ginger in a food processor or with pestle and mortar. Add the other ingredients and process to a smooth sauce. Serv...
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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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Miang Kham เมี่ยงคำ (Savoury Leaf Wraps)

Posted by Kroocrew on Sunday, December 6, 2009, In : Thailand 


CC license


This recipe requires some preparation time, with its blend of coconut, ginger, fresh bitter leaves, peanut, lime and chillie its fantastic.



Ingredients: Filling

  • 180 ml (3/4 cup) grated coconut
  • 2 small limes, unpeeled, cut into small cubes
  • 90 ml (6 tbsp) shallots, peeled and cut into small cubes
  • 90 ml (6 tbsp) roasted peanuts
  • 90 ml (6 tbsp) small dried shrimps
  • 4-5 fresh chillie, phrik ki nu, cut into small slivers
  • 120 gm (4 oz) fresh ginger, peeled and cut into small cubes

Ingredients: Sauce

  • 1 tbsp ...

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Curry Clams

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




CC license


  • 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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Lontong Recipe (Rice Cake with Coconut based Stew)

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

This recipe name is likely to cause confusion. Longton can be defined as the Coconut Stew ingredient of this recipe and the longton as the rice cake. I am using the commonly used combination name with both the rice cake and the stew.





Ingredients :
  • 400g grated coconut
  • 200ml warm water
  • 30g dried chilies (ground finely)
  • 40g dried shrimp (ground finely)
  • 10g turmeric (ground finely)
  • 2 candlenuts (buah keras - ground finely)
  • 200g yam beans (bang kuang - cut into strips)
  • 50g long beans (cut into 5cm lengths)...

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Sambal Tamarind Hard-Boiled Eggs

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




CC license
Ingredients:

  • 4 hard-boiled eggs
  • 500 ml tamarind juice (mix water with tamarind seeds and use the juice)
  • 5 tablespoons cooking oil
 
Ingredients to blend:

  • In a pestle and mortar or a food processor mix
  • 3 onions
  • ½ corm garlic
  • 4 pieces candle nut
  • 1 inch belacan
  • 1 ½ tablespoons cili boh / 6 - 8 pieces red chilli
 

Method:

  1. Heat oil in wok and shallow fry the hard-boiled eggs till eggs are slightly browned. Do not over-fry the eggs. Remove eggs and set aside.
  2. Add blended mixture to wok (with remaining oil) ...

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Tshoem (Beef & Mushroom)

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



Ingredients:


  • 1 large garlic clove [about 1/6 ounce, 5g], peeled
  • Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
  • 1 stick unsalted butter [4 ounces, 110g]
  • 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
  • 1/2 cup water [120ml]
  • 1 teaspoon salt
  • 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
  • 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g]
  • stemmed Freshly ground black pepper
Method:

  1. Chop the onion coarsely with the ...

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Kangchu Maroo (Trotter *Tshoem)

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



*tshoem in effect means a curry

Ingredients:

  • Trotters (pig's feet)  900 grams (2 lbs)
  • scallions  a bunch ~250 grams (1/2 lb.)
  • garlic 2 pcs
  • ginger  a small amount
  • salt 2 teaspoon
  • chillies about six pieces of hot chillies (personal preference)

Method:

  1. Chop trotters into small pieces, add salt and boil until thoroughly until cooked. Remember to leave some amount of gravy from the boiling.
  2. Then add scallion, and ground ginger and garlic.

Ideally, this dish should turn out a "little" sticky

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Kewa Phagsha (Spicy Pork with Potatoes)

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



Ingredients:


  • 350 g of pork (thigh)
  • 2 potatoes peeled.
  • 3 green chillies.
  • 1/2 onion.
  • 1/2 tsp chilli powder
  • 3 cloves of garlic (crushed)
  • 1 piece of ginger (finely chopped)
  • 1/2 tbsp canola oil.


Method:

  1. Chop pork in lumps (not so small).
  2. Add about 400 ml of water in a sauce pan with a little salt. Add the pork and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel).
  3. Cut potatoes longitudinally into 6 or 8 pcs each.
  4. Cut chillies longitudinally into 2 pcs each. Add chilli, potato...

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Jasha Maroo (Minced Chicken)

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


Gross National Happiness Day in Thimpu Market. A bonafide special day in Bhutan.

Bhutan cooking has a number of integrated thrifty techniques. In this recipe the chicken is diced finely. This serves two purposes: It will cook more quickly and the flavour will disperse more thoroughly. Fuel is a commodity often collected from the environment so a resource commodity and the shorter the cooking time the less fuel needed. Bhutan cooking typically will cook meat, fish and or vegetables in a small ...

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Kewa Datshi (Potatoes 'n' Cheese)

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





Ingredients:

  • 4 Potatoes
  • 80 ml (1/3 cup) of cheese, {Swiss, farmers or almost any kind of white cheese}
  • 60 ml (1/4 cup) of chopped red onions
  • 1 tbsp oil
  • 1 tsp salt
  • 1/2 tsp chilli powder (vary amount according to your preference)

Method:
  1. Cut potatoes into small pieces something approximating a standard "chip" from a classical British Fish & Chip shop.
  2. Put the potatoes along with some oil and salt in a saucepan or pot.
  3. Add 360 ml (1 1/2 cup) of water.
  4. Cut the cheese into small pieces and when the p...

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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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Pumpkin Vine Tips

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



CC license
Ingredients

  • 1 lb. Pumpkin vine tips, washed, peeled, cut into 1-in. pieces
  • 3 dried red chilies
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole szechuan pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons clarified butter
  • Salt to taste
  • 1 cup chicken or vegetable broth


Method:

  1. In a non-stick pan heat 3 tablespoons of clarified butter. Splutter fenugreek seeds, wh...

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Fish Do-peAjA

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

CC license



Ingredients:

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


Meyhod:

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

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Bengali Spinach

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


 Ingredients:


  • frozen spinach, thawed  2 pkts (fresh if available)
  • 2.5 cm (1") cube of ginger, finely diced
  • dry red chilli - 3
  • Dash of Hing (Asafoetida)
  • Potatoes  4 medium
  • Dried fenugreek leaves
  • Fennel seeds
  • Salt to taste


Method:

  1. Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min.
  2. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame.
  3. After about 5 min of frying, add salt, ...

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Dwaejigogi Kimchijjigae (Pork and Kimchi Stew)

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




CC license
Kimchijjigae and another, Doenjangjjigae (Soybean paste stew) are the most popular Korean stews. Kimchijjigae is said to be easy to make but many write of the failure they've had in it's preparation or home cooked tastes. This recipe has glowing responses.


Ingredients:

200 g pork (shoulder loin)
1 tbsp refined rice wine
ground pepper
2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, if you have a relatively fresh kimchi you can add a tablespoon of vinegar to the kimchi and this...
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Chicken satay with peanut sauce

Posted by Kroocrew on Friday, November 6, 2009, In : Myanmar 


CC license



Ingredients:

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


for the sauce:

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

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Beh Thar Aloo Sipyan (Slow-cooked Duck & Potato Curry)

Posted by Kroocrew on Friday, November 6, 2009, In : Myanmar 


 Ingredients:


¼ teaspoon ground turmeric
¼ teaspoon salt
1 tablespoon fish sauce
½ medium-sized duck, cut into 3cm chunks
4 small waxy potatoes, peeled & cut into halves
1 large onion, quartered
4 garlic cloves, crushed
3 whole dried chillies, soaked in hot water
½ teaspoon paprika
125ml peanut oil
150ml water


Method:

Put the ground turmeric, salt and fish sauce in a bowl. Add the duck and toss in the marinade. Leave covered in the fridge for 30 minutes.
Make the onion paste. Put the onion, garlic and ...
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Chicken Bhutuwa

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


Ingredients:


1.5 kg chicken cut into small pieces
5 garlic gloves,minced
2.5 cm (1 in) ginger, minced
3 fresh red chillies, minced
1 tsp cumin powder
1 tsp turmeric powder
4 tsp mustard oil
1 cup green onions, cut in 2.5 cm (1 in) length
salt

 
Method:

In a large bowl, keep chicken.Add all the ingredents like ginger,  garlic, cumin powder, turmeric powder, chilli powder and salt. Coat  throughly and keep it for 30 mins.
Heat 4 tsp of mustard oil. Transfer the coated chicken to the heated pan. Stir until i...
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Crispy Bhindi (Lady's Finger)

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


CC license



Ingredients:
  • 200 gms. bhindi
  • 50 gms. onion (sliced)
  • 2 tsp. chopped green chillies
  • 1 tsp. chaat masala
  • 1 tsp. cumin seeds
  • 2 tsp. coriander leaves finely chopped
  • salt and red chillies according to taste
  • oil for frying

 
Method:
  1. Cut bhindi into thin long slices and deep fry till crispy and golden.
  2. Heat oil and fry onions till golden brown and keep aside.
  3. De-seed green chillies and slice them.
  4. Heat a little oil in frying pan and  add cumin seeds,green chillies and bhindi, toss slightly.Add the remaining ing...

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Tirk Prahok ទឹកប្រហុក (Preserved fish dipping sauce)

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


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

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

 




Ingredients:

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

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Egg Sambal (Hard Boiled Eggs In a Thick Spicy Gravy)

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




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Ingredients:

4  hard boiled eggs, shelled
3 - 4 fresh red chilies, slit lengthwise
3 - 4 fresh green chilies, slit lengthwise
6 small red onions, sliced
4 cloves garlic, crushed
2 thin slices ginger
3 chilies, pounded fine
1/2 cup thick coconut milk from 1/2 grated coconut
6 tbsp oil   
salt and sugar to taste

Method:

1.    Heat oil in a pan and fry the galangal, garlic and sliced onions until fragrant.
2.    Add both the cut and pounded chilies and stir fry for 5 minutes.
3.    Pour in coconut milk an...
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Pais Udang (Spicy Prawns in Banana Leaves)

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




Ingredients:

450 g (1 lb) large prawns, shelled and deveined
1 tsp turmeric powder
1 tbsp lime juice
160 ml (2/3 cup) thick coconut milk, (extracted from 1/2 grated coconut)
10 shallots
4 cloves garlic
4 candlenuts ( you can use macadamia nuts)
1 slice galangal
4 red chilies
5 cm (2 in)
piece palm sugar (gula Melaka)
2 cm (3/4 in) piece shrimp paste
a few pieces banana leaves, 8 cm x 5 cm - steamed until limp


Method :
1.    Season the prawns in turmeric mixture and set aside for 15 minutes.
2.    Mix the li...
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Mongolian Beef (蒙古牛肉)

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


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Ingredients :

Beef marinade:

  • 500 gm (1 lb) steak sliced in 6 mm (1/4 in) slices
  • 2 tsp peanut oil
  • 1 Tbsp rice wine
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Additional marinade ingredients:
  • 1 egg beaten
  • 1 Tbsp flour


Mongolian Sauce:

  • 90 ml (6 Tbsp)soy sauce
  • 30 ml (2   Tbsp)  sugar
  • 22 ml (1.5 Tbsp)  sesame oil
  • 30 ml (2   Tbsp)  rice wine
  • 10 ml (2   tsp)   rice vinegar
  • 15 ml (1 Tbsp)  bean sauce        
  • 15 ml (1 Tbsp)  dried chili pepper, crushed
  • 5  clove  garlic, minced
  • 4 to 6 dried chili
  • 12 large green onions, cut int...

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Hati Babi Bungkus (Pork and Chicken liver meat balls)

Posted by Kroocrew on Friday, October 30, 2009, In : Malaysian (Nyonya) 





Ingredients:

300 gm pigs liver (chicken liver if you prefer)
200 gm minced pork meat
1 tbsp soy sauce
I medium onion, diced
1 tsp vinegar
1 tsp sugar
1 tsp coriander seeds

Method:
Saute the onions in a little cooking oil or ghee  until translucent ( approx 3 minutes)
Cook the livers in boiling water for 5 miutes. Cool and dice.
Combine the liver and onion with the rest of the ingredients.  Season with salt and pepper.
Blend the mixture very well and then make approx 25 small meat balls. Set aside in the ...
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Singapore Chicken Laksa

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


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Ingredients :

  • 1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
  • 3 tsp brown sugar
  • 600 ml (2 1/2 cup) water
  • 500 gm ( 1 lb) sliced boneless chicken, (see Note)
  • 360 ml (1 1/2 cup) coconut cream
  • 250 gm (8 oz) rice noodles prepared according to directions
Garnishes and condiments:
  • Blanched snowpeas
  •  bean sprouts
  •  deep-fried beancurd
  •  fish balls
  •  fresh mint
  •  coriander
  •  sliced cucumber
  •  lime
Method :

  1. Place Laksa Paste and brown sugar into a medium saucepan. Add water and chic...

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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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Fish Mousse Steamed in Banana Leaves

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


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Ingredients :

FOR THE SPICE MIXTURE

1 tsp Turmeric powder
10 Dried Thai chilies, seeded
4 Fresh Thai chilies, seeded
1 piece galangal, (thumb-size)
5 Candlenuts
1 tbl Shrimp paste
1 tbl Lime juice

FOR THE FISH

125 gm (1/4 lb) Sea bass fillets
2 Onions, grated
2 large Eggs
120 ml (1/2 cup) Coconut milk
1 tbl Sugar
2 tsp Salt
4 Lime leaves, thinly sliced
20 pieces banana leaf, 13 x 18 cms (5-by-7-inch)

Method
1. For the spice mixture, combine the ingredients in a food processor and process until smooth or pou...
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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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Tomato Curry

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


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Ingredients:

  • 1/2 kg fresh tomatoes, finely chopped
  • 2 large onions, finely chopped
  • 1/2 tsp mustard seeds
  • 10-12 fresh curry leaves
  • 10-12 garlic cloves, slightly crushed
  • pinch of turmeric pwd
  • 1 tsp red chilli powder (adjust)
  • 1/2 tsp coriander powder
  • salt
  • 1 tbsp grated jaggery
  • 2 tbsp coriander leaves
  • 1 tbsp oil


Method:

  1. Heat oil in a vessel. Add the mustard seeds and let them pop. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
  2. Add the onions and fry till translucent. Add the chilli pw...

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Masala Dosa

Posted by Kroocrew on Wednesday, October 28, 2009, In : India 

There are many variations on this recipe and easy to find throughout the recipe sites on the internet. This is an easy procedure and is very delicious. Masala dosa is a very large but thin crisp pancake layered with a vegetarian curry on the inside, generally potato. Traditionally it's a breakfast dish of Southern Indian origin but now finds its way into meals at anytime. North India doesn't really have an equivalent dish and in fact until recently it was very difficult to find dosa in the no...
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Kongnamool moochim (Soy bean sprouts salad)

Posted by Kroocrew on Thursday, October 22, 2009, In : Korea 

 

Ingredients:


  • 250 m (~1/2 lb) soy bean sprouts*
  • 1tbsp soy sauce,
  • 30 ml (2 tbsp) sesame oil
  • 1 tbsp Korean chili powder
  • 2 tsp salt,
  • 1/2 tsp minced garlic
  • sesame seeds,
  • 240 ml (1 cup) water,
  • 1 tspn salt
    
(*bean sprouts are OK if you don't have soybean sprouts or if you prefer another.)
 

Method:

  1. Wash soy bean sprouts well. (take out the thin tail part if you prefer).
  2. Put it in a pot, add the  water and salt.
  3. Cook for 15-20 minutes until soften.
  4. Drain well, or squeeze slightly. (you may prefer to do this ...

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Chongqing Hot Pot (重庆火锅)

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


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


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Yield: 6 servings



Ingredients:

  • 250 gm  (8 oz) bonele...

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Acharang Mais (Corn Relish)

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


(Corn Relish)

                                   

CC license                                   

Ingredients:

1 teaspoon salt   
120 ml (1/2 cup) sugar   
120 ml (1/2 cup) apple cider vinegar
1/2 tspn celery seeds
240 ml (1 cup) cooked or canned corn   
1 medium-size onion, diced   
1 medium-size green pepper, diced
2 teaspoons hot pepper sauce   
60 ml (1/4 cup) finely diced pimento   
       
               
Method:

Stir together salt, sugar, caraway and vinegar in a small saucepan. Bring to the boil. Ad...

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Devilled Pork Kidneys

Posted by Kroocrew on Sunday, October 11, 2009, In : India 



Pig kidneys are ideal for this dish as they are reasonably substantial and easy to trim. The residual flavour is minimal compared to sheep kidneys.



Ingredients:
  • Pair of pig kidneys
  • 2 medium onions
  • 6 cloves of garlic
  • 2 cm piece of ginger
  • 1 ½ tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp commercial curry powder
  • ½ tsp of star anise powder
  • ½ teaspoon red chillie powder
  • ½ teaspoon of ground black pepper
  • 45 ml (3 Tbsp) of ghee or oil
  • Salt
  • Water 300 ml ( 1¼ cups)
Method:
  1. Dice the onions fairly finely.
  2. Peel the...

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Hari Chutney (Cilantro Chutney)

Posted by Kroocrew on Thursday, October 8, 2009, In : India 


Hari chutney is made with fresh cilantro (coriander) and a variety of spices. It's an essential dressing in every Indian restaurant !
 

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Ingredients:
•    1 bunch of chopped Cilantro
•    3 green chopped serano chillies ( equivalent to 2 Thai phrik chi fah chillies)
•    3 tablespoons of lemon juice
•    1/2 inch ginger
•    salt
•    1 teaspoon cumin seeds
•    1 teaspoon oil
•    1 teaspoon sugar
•    Pinch of asafetida (hing)
•    3 tablespoons of water


Method:

1.    Homogenise all i...

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Ema Datshi (Bhutani Cheese and Chillie)

Posted by Kroocrew on Thursday, October 1, 2009, In : Bhutan 





Ingredients:
  • 250g of chilies (green and of medium hotness)
  • 1 onion chopped longitudinally
  • 2 tomatoes
  • 250g Bhutani farmer's cheese*
  • 5 cloves of garlic, finely crushed
  • 3 leave of coriander
  • 2 tsp vegetable oil


Method:
  1. Cut chilies longitudinally (1 chili = 4 pieces). Put these chilis and chopped onions in a pot of water (approx. 400 ml).
  2. Add 2 teaspoons vegetable oil then boil on medium for about 10 minutes.
  3. Add tomato and garlic and boil for another 2 minutes.
  4. Add cheese and let it remain boiling for 2...

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Phaksha Pa (Bhutani pork with radish and bok choy)

Posted by Kroocrew on Thursday, October 1, 2009, In : Bhutan 


The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.




Ingredients
1 medium onion [about 4 ounces, 110g], peeled and quartered
Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube
1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise.
1 stick unsalted butter [4 ounces, 8 tbsp, 115g]
1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips
1/2 cup water [120ml]
2 tab...
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Pan Htwe Phyaw (Burmese Salsa)

Posted by Kroocrew on Monday, September 28, 2009, In : Myanmar 





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Ingredients:

2             Large ripe tomatoes
2             Green Thai chillies (sliced)
2/3 cup    Chopped fresh coriander leaves (Nan Nan Pin)
1 cup       Diced onions
2 tbsp.     Fish sauce
1/2 tsp.    Salt
1 tbsp.     Vegetable oil
1 clove     Garlic, diced
 
  • Scald or char the tomatoes to soften and loosen the skin then peel them. Quarter the fruit and remove the seeds and liquid. Dice the flesh coarsely.
  • Grind the chillies and the garlic in a mortar
  • Combine all the ingredients.
4 Serves.

...
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Braised Chillie Pork Knuckles.

Posted by Kroocrew on Thursday, September 24, 2009, In : Singapore 


 




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..


Serves 4

Ingredients A:
1 pig knuckles, chopped into bite sizes
1 tablespoon of dark/ thick soy sauce
3 tablespoons of light soy sauce
4 tablespoons of sugar
1 tablespoon of white vinegar

4 eggs, hard boiled

Ingredients B:
5 thin slices of ginger
20 dried chillies, deseed some to reduce spiciness to your desired taste
8 - 10 cloves of garlic, skinned or with skin intact
1 star anise

2 tablespoons of cooking oil

Ingredients C:
3 tablespoons of oyster sauce
1 teaspoon of sesame oil
2 tablespoons of pl...

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Coconut Sambol (A Srilankan moist condiment)

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





Ingredients:
  • 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).
  • 2 small pearl onions or shallots, sliced.
  • 1 small green chilli, sliced.
  • 1 clove garlic, sliced.
  • 1-2 tsp hot red chilli powder.
  • 1 tsp Salt.
  • 1-2 tsp Maldives' fish (optional).
  • 1 medium lime.

Method:
  1. Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
  2. Once the ingredients are crushed and mixed thoroughly, add the...

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Curry Leaf Sambol (Srilankan Side-dish)

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



Ingredients:

  • 30g young curry leaves
  • 1/4 teaspoon salt
  • 3 green chillies
  • 5g (2cm) ginger
  • 3-4 cloves garlic
  • 3-4 shallots
  • 1 teaspoon seedless tamarind pulp (asam jawa)


Method:

  1. Wash curry leaves and pound with salt until fine.
  2. Add the rest of the ingredients and pound until fine.
  3. Serve the sambol in a small side dish.
reference


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Seeni Sambol (Srilankan aromatic spicy dip)

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



•    5 large Onions peeled and finely chopped
•    1/4 cup Maldives Fish
•    1 1/2 inch Ginger root (crushed)
•    8 cloves garlic (crushed)
•    3 Tbs crushed red Chillies
•    5-6 cardamoms
•    3-4 cloves
•    1 small sprig Curry leaves
•    1-2 pieces Rampe (Pandanus leaves)
•    1 piece Sera (Lemongrass)
•    1 piece Cinnamon
•    Salt to taste
•    1 tsp Tamarind paste
•    2 Tbs Sugar
•    4-6 Tbs Vegetable oil
METHOD: Mix the first 12 ingredients well. Heat the oil in ...
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Chili Sauce (Sri Lanka)

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





Ingredients:
 
  • 400 ml (14 oz) can Tomato sauce
  • 2.5 cm (1 inch) piece Ginger (crushed)
  • 4 cloves Garlic (crushed)
  • 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
  • 240 ml (1 cup) Sugar
  • 30 ml Vinegar
  • Salt to taste


Method:
  1. Mix all ingredients, stir and boil for 5-10 minutes.


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Sai Krog Naem Muu Isaan ( Isaan Soured Pork Sausages)

Posted by Kroocrew on Tuesday, September 15, 2009, In : Thailand 

This is also called Sour Isaan Sausage ( Naem Sai Krog ) , because it's left a few days to sour in the fridge, and is optional! The souring process is caused by fermentation of the sugars in the rice carbohydrate and the production of some lactic acid. It's the  acid produced from the fermenting rice which gives the wonderful sour edge to these garlicky sausages. There are also commercial pre-packaged sets for hastening the souring process available in Thai supermarkets. They contain a lot of...
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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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Green Peas Curry (Vatanyachi Bhaji)

Posted by Kroocrew on Sunday, September 13, 2009, In : India 



Serves: 4 
Style: Maharashtrian 


Ingredients:
1 lb (~500  gm) shelled fresh green peas 
2  potatoes cubed 
1  teaspoon (5 ml) cumin seeds 
4  green chillies finely chopped 
½  teaspoon (2.5 ml) each of sugar and turmeric powder 
½  cup (120 ml) water 
2  tablespoons (30 ml) oil 
1  tablespoon  (15 ml) each of grated coconut and lemon juice 
2  tablespoons (30 ml) finely chopped coriander leaves 
salt

Method:
1. Heat the oil in a heavy-bottomed pan on medium level and roast the cumin seeds. Add the green ...

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Chan Nam Tok (Beef Waterfall Salad)

Posted by Kroocrew on Tuesday, September 8, 2009, In : Laos 


This dish is a delight. It is often called Laap by the traveller and is sold as such in some places in NE Thailand. Once again there is a huge variation in preparation including the addition of yellow curry. So there are hardly hard and fast rules for its preparation other than a families tradition.




 This dish is often prepared for picnics and outings and goes well with sticky rice. The reference to "waterfall" refers to the juices of the grilling meat as it falls onto the coals below.




Ingredi...

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Hed Yipon Phrik Thai (Japanese mushrooms with peppercorn).

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



Stir fried dish with a sweet soy background and a lot of heat.





Ingredients:

  • an assortment of mushrooms of the more "meaty" texture such as Japanese, bhutnaese etc, pigs ears mushrooms and similar funghi. 
  • Sweet Soy Sauce
  • sugar, 
  • Thai chillies. section lengthwise 
  • Green peppercorns on the stalk,* 
  • Snow peas, 
  • Asparagus, 
  • julienned carrot, 
  • Garlic 
  • Onion, sectioned
  • any other easily stir fried veg, 
Method:
  1. A dash of oil into a pan or wok 
  2. Stir fry the onions, garlic and chillies a couple of minutes until ...

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Som Tam Thai (Thai Green Papaya Salad)

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







 
i. 2-1/2 cups shredded green papaya
ii. 4 red and green chilies (or to taste)
iii. 2 large cloves garlic, skinned
iv. 1 cup green or string beans, cut 1" pieces
v. 6 cherry tomatoes, cut each in half
vi. 2 tsp ground peanuts (optional)
vii. 2 tbsp small dried shrimps
viii. Cabbage and Iceberg lettuce leaves



Dressing
a) 5 tbsp lime juice
b) 3 tbsp fish sauce
c) 3 tbsp sugar
d) 4 tbsp finely ground dried shrimps


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



Directions:

Using a mortar and pe...

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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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Phad Kaprow Muu. (Fried pork with basil)

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






This really is the all occasion dish of all of Thailand. It's potentially the spiciest dish available. The recipe can be prepared with a modest kick made with two birds' eye chillies or a horse's kick with 30 or more chillies!
It's very easy to make and is eaten at anytime of the day or evening. It's eaten with rice and generally but not always with a fried egg on top.

Ingredients:
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic
  • 2-30+ small thai chillies to taste
  • ½ cup (100g) ground pork (or chicke...

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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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Sambal Goreng Ati dan Ampela (Fried Chicken Gizzard and Liver)

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



Ingredients:

4 pairs of chicken's livers and gizzards
5 pieces of shallots
3 cloves of garlic
5 red chillie
4 cm galangal
10 gr shrimp paste
1 cup of coconut milk
1 pod of petai (usually 10 to 12 beans) (may be labelled peteh, petai, yongchaak, sataw, or sator), 
Salt and pepper.

Direction: 

Cut liver and gizzards into bite sized pieces
Skin shallots and garlic.
Brown shrimp paste
Grind finely shallots, garlic, red chilli peppers, shrimp paste
Brown these spices and galangal, mix them evenly
Add liver and gi...

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Javanese Spicy Vegetable Salad (Sayur Urap / Urapan)

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


 



Ingredients:

  • 1 bunch water spinach (kangkung)
  • 1 bunch spinach
  • 1 bunch long beans
  • 250 gr white cabbage
  • 100 gr bean sprouts


Flavourants: (urap spices)

  • 1 piece of coconut fruit, peeled, grated coarse
  • 3 pcs chilies
  • 3 cloves of shallot
  • 1 clove of garlic
  • 1 tsp shrimp paste
  • 1 segment kencur (Cutchery, Indian Galanga, Kaempferia Galanga, Greater Galingale)
  • 2 lime leaves
  • 1 tsp salt
  • 1 tsp  palm sugar
  • Seasoning / MSG (Optional)


Method:

  1. Grind red chilies, shallot, garlic and salt until smooth.
  2. Add shrimp paste, Javanese p...

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Rojak (Salad)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 


 



Ingredients:

  • 1 tbsp chilli paste
  • 1 tbsp of tamarind paste
  • 1 tbsp belacan (dried shrimp paste)
  • 1 tbsp Oyster sauce
  • 3 tbsp Palm Sugar
  • 2-3 tsp sugar
  • ½ cup of water
  • 1 peeled cucumber cut into wedges.
  • 2 cups of green apples diced.
  • 2 cups fresh diced pineapple.
  • 1 cup guava (Good luck but ideal!)
  • 1 cup diced sl green mango
  • 1 cup diced jicama
  • 1 cup acerola, or pears or naxi.
  • 1 tbsp roasted sesame seeds.
  • 4 tbsp roasted peanuts crushed coarsely.
  • 3-4 Thai bird's eye chillies….. for Rizan!
Method:
  1. Thick tamarind paste...

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Nam Phrik Kaeng Khua

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

If you examine this nam phrik you will notice the hallmarks of Thai ingredients in one paste. This is the perfect flavour base for classics such as Tom Yum soups so to this you could add shrimp or prawn, mushroom, other vegetables to make the soup of your choice. It is not vegetarian as it contains shrimp paste.

Two or four tablespoons in 500 ml to 1 liter of water and boiled would make the soup base. Simply boil and add your other goodies.

:




Ingredients:
  • 5 dried chillies
  • 45 ml (3 Tbsp) Chopped s...

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Jiaow bong (Chillie jam)

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





Jiaow Bong (Thai: Nam Phrik Pao)



Ingredients:
  • 75g (2 1/2 oz) whole dried chilli, substitute about  7 tbsp chillie powder
  • 100g (3 1/2 oz) garlic, about 2 medium heads
  • 150g (5 1/2 oz) shallots, about 5 medium shallots
  • 1 cup, 250ml oil
  • 100g (3 1/2 oz) palm sugar, about 10 tbsp, pounded slightly to break the lumps
  • 30 ml (2 tbsp) Thai shrimp paste
  • 85 ml (1/3 cup) tamarind pulp*
  • 45 ml (3 tbsp) fish sauce
  • 65 ml (1/4 cup) water

Preparation of ingredients;

  • Roast the chillies.
The dry chillies are placed in a dry w...
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Nam Phrik Kaeng Daeng (Red Curry Paste)

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

(This curry paste can be used as a base for various Thai red curries)

Ingredients:15 green chili peppers small

4 tablespoons (60 ml) chopped garlic
2 tablespoons (30 ml) chopped lemon grass
1 tablespoon (15 ml) chopped coriander root
1 teaspoon (5 ml) shrimp paste
1 teaspoon (5 ml) cumin seeds


Directions

If using dried chillies then soak them in hot water for 15 minutes and deseed.In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder...

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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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Nam Phrik Ong (Pork and Shrimp paste dip)

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



Ingredients:

250 grm (1/4 lb) cup ground pork
20 ml (1 1/2 Tbsp) shrimp paste
30 ml. (2 Tbsp) about two full heads of garlic
20 ml (1 1/2 Tbsp) sugar
120 ml (1/4 cup) cooking oil
1 cup tomato, chopped
70 Grm  (1/2 cup) shallot, chopped
15 ml (1 Tbsp) Fish sauce
4 - 5 "phrik chi fah" (Thai) chillies
Lemon Grass 


Curry paste.

45 ml (3 Tbsp) shallot, chopped
5 ml (1 tsp) salt
30 ml (2 Tbsp) garlic
15 ml (1 Tbsp) shrimp paste
40 ml (2 1/2 Tbsp) lemon grass, chopped 
3 Thai chillies
 
The process is to cook the mea...

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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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Gado-gado (Indonesian salad wih peanut dressing)

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


 

Ingredients:


Sauce:
Sambal Kacang


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


Sliced tomatoes for garnish




Directions:

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

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Thai Wing Bean Salad (yum tua pu)

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

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


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



Ingredients:

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

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Nam Phrik Num (Thai Spicy Aubergine dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 
The Thai have a huge collection of Nam Phriks in their recipe memories. Something in the order of 200 to 400. Many are relatively unknown but each family would call on at least a dozen of them randomly and one or two of these would be served pretty well with each meal. They are used as dips, as wet condiments as flavourants for sauces and dishes. It isn't correct to call them a dip, a dip is just one of their uses. For example the green curry paste  is called Nam Phrik Kaeng Keow Wan, and by ...
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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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Szechuan Tofu Beef (四川牛肉豆腐)

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



CC license



Ingredients:
  • 1/2 lb (230 gm) Ground beef
  • 1-1/2 Cups (120 ml) Green onions, sliced
  • 2 Garlic cloves, minced
  • 1-1/2 (350 ml) Cups Chicken broth
  • 4 Tbs (60 ml) Soy Sauce
  • 2 Tbs (30 ml) Chili sauce
  • 2 tsp (10 ml) Sesame oil
  • 1/2 tsp (2.5 ml) Hot chili oil
  • 1/2 tsp [pinch] (2.5 ml) Red pepper flakes

Method:
  1. 1 1/2 Cup (350 ml) Tofu (bean curd), cut into 1 cm (~1/2-in) cubes. There are many types of tofu. The one to use here is the freshly prepared tofu. It should be very soft a little like junket.
  2. Separate ground be...

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