Showing Tag: "vegetarian" (Show all posts)

Piyaju (Onion Fritters)

Posted by Kroocrew on Monday, June 13, 2011, In : Bangladesh 




The Holy Month of Ramadan is a period to experience in Muslim countries and communities. The peace is tangible, the relaxed lay-back atmosphere is warm and friendly. In KL I remember watching a mother taking her young child presumably shopping downtown. At lunch time she took this little fellow to Mc Donalds I presume because no muslim restaurants were open at this time of day. The child pawed his way through the meal slowly and I looked at his mother thinking what self control she must have...
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Beguni (Aubergine Fritters)

Posted by Kroocrew on Monday, June 13, 2011, In : Bangladesh 





Ingredients:
  • Aubergine, 1
  • Chick-Pea Flour, 1 cup
  • Salt to taste
  • Poppy Seeds, ½ teaspoon
  • Onion Seeds ,½ teaspoon
  • Cooking oil, 1½ cups   
Method:
  1. Pour flour into a large bowl* .
  2. Mix with water to make a batter of relatively thick consistency, suitable for coating fritters.
  3. Add the poppy seeds, onion seeds and salt and whip batter well until bubbles appear on the surface of the batter. Set aside 30 minutes.
  4. Slice the aubergine into thin rounds and dip the pieces in the batter, immediately transfer...

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Mi Yeok Mu Chim (Korean Seaweed Salad)

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





Ingredients:
  • 100 g fresh seaweed.
  • Cucumber cut 20 grams.
  • Cut 10 g onion.
  • Carrot, julienned 20 grams.
  • Red chili, finely sliced five grams.
  • Korean chili sauce, (Kochujiang), 1 ½ Tbsp.
  • Rice vinegar 1 Tbsp
    Dressing
  • Sugar 1 tbsp.
  • Sesame oil 1 tbsp.
  • 5 grams of roasted white sesame seeds.
  • Chili powder 1 tablespoon details.
  • Garlic, finely chopped 10 grams.
  • 5 g onion.

Method:
  1. Mix chili sauce, vinegar, sugar, sesame oil, sesame, pepper, garlic and onion together. Stand aside to allow the sugar to dissolve.
  2. Set wa...

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Buddhist Cuisine

Posted by Kroocrew on Sunday, May 1, 2011, In : China 
The Mahayana Buddhist sect is largely vegetarian. Generally it is the religious who follow this practice more so than the lay faithful but this depends on where and when. In China there are a number of Buddhist Restaurants some part of a monastery others associated with a monastery and use the income for capital support. I have enjoyed a few in China; Chonqqing, Guangzhou and Wutai Shan. The most interesting aspect of it was the near impossibility to distinguish this vegetarian food from meat...
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Steamed Hoisin Seitan Baozi

Posted by Kroocrew on Sunday, May 1, 2011, In : China 





Ingredients  
Dough 
  • 80 ml (1/3 cup) warm water
  • 2¼ tsp (1 pkg) dry active yeast
  • ½ tsp sugar
  • 2½ cups unbleached all purpose flour
  • 2½ cups cake flour
  • 4 tbsp sugar
  • 2 tbsp butter or margarine, melted
  • 120 ml (½ cup) dairy or soy milk
  • 180 ml (¾ cup) water
  • 16 squares of parchment paper
Filling 
  • 230 gm (8 oz) prepared seitan, any style, drained and coarsely chopped
  • 1 tbsp vegetable oil
  • ½ tsp light sesame oil (ie untoasted) a drop or two of dark sesame oil maybe mixed in but it does have a very strong f...

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Laab Het ลาบเห็ด (Thai Mushroom Salad)

Posted by Kroocrew on Saturday, April 30, 2011, In : Thailand 





Ingredients:
  • 10 dried shitake mushrooms
  • 1 c fresh Oyster mushrooms, diced
  • juice of 1 lime
  • vegetarian "fish" sauce
  • 1 tsp sugar
  • 1-2 Tbsp ground dried chillies
  • 2 Tbsp roasted ground rice
  • 2 shallots, finely chopped
  • 2-3 green onions, finely chopped
  • 4-5 bunches coriander, chopped
  • 20 fresh mint leaves, chopped
Method:
  1. Soak dried mushrooms in boiling water for 10 mins.
  2. Cut off stems (freeze the stems for a mushroom floss); dice heads.
  3. In a small saucepan, combine dried and fresh mushrooms with a few tablespoons wa...

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Kang Kong Stir-fry

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 


Ipomoea aquatica.



Ingredients:
  • *kangkong (you can substitute many leafy greens)
  • 1 tablespoon sesame oil
  • 1/2 onion
  • 4 cloves garlic
  • 1 piece ginger
  • 1 chillie
  • 2 tablespoons water
  • 1 tablespoon sweet soy sauce (kecap manis)
  • sesame seed
  • basil leaves, fresh
Method:
  1. Wash, trim and drain kangkong.
  2. In a wok or skillet, heat a tablespoon sesame oil over medium-high heat.
  3. Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
  4. Stir-fry for a minute or so until the onion begins to turn translucent.
  5. Add the...

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Faux Budu (Vegetarian Fishy sauce)

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 


All Rights Reserved © used with the kind permission of Sseme (Flickr ID)

Budu is a specific Malay fermented fish sauce and its use has moved into many of the surrounding countries. This recipe approximates the flavour of Budu with the use of seaweed and various acidic ingredients.




Ingredients
  • 500 grams fresh seaweed
  • 10 *bilimbe (*Averrhoa bilimbi NOT carambola), quartered
  • 5 Chinese onions, halved
  • 100 milliliters tamarind extract
  • 10 hot chilies, halved (modify number of chilies according to desire...

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Batar Da'an (Corn Stew)

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 


A gastronomic version.

Maize is a common food source in East Timor and this recipe utilises the best of it mixed with other vegetables. This is a basic recipe illustrating the nature of common foods of the East Timorese people. The lack of abundantly available background spices really drives home the subsistence nature of the cuisine.




Ingredients
  • 500 grams dried corn kernels
  • Quarter of a pumpkin, cut into small pieces
  • 100 grams red kidney beans
  • Salt, to taste
Method
  1. Wash corn and beans. Mix togeth...

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Tapai

Posted by Kroocrew on Thursday, April 28, 2011, In : Timor Leste 


Served individually wrapped

Tapai is sweet and tangy in taste and is a little alcoholic. In Thailand there is an almost identical product called Khao Mak.

Ingredients:
  • 2 cups of rice
  • 4 cups of water
  • 1 cake of *ragi tapai (yeast).
Method:
  1. Wash the rice well and cook it in water without salt. Simmer for fifteen minutes.
  2. Let the rice cool down and mix the cake of ragi tapai or yeast. Transfer the mixture into a large jar covering it with a piece of cloth and let it ferment for 2-4 days.
  3. After 2 day...

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Daun Kobis Berinti (Cabbage-Leaf Berinti)

Posted by Kroocrew on Wednesday, April 27, 2011, In : Malaysian (Malay) 





Ingredients:
  • cabbage, 40 g (~5 leaves)
  • vegetable oil, 10 g (1 Tablespoon)
  • soy protein powder 50 g (2/3 cup). Soak with lukewarm water for 20 minutes. Pour off water.
  • onions, chopped 80 g (1 seed)
  • garlic 10 g (2 pips)
  • Turmeric powder, 3 g (½  teaspoon)
  • rice 70 g (½  cup)
  • Wood ear mushrooms, soaked and sliced small 6 g (2 pcs)
  • bran 30 g (2 Tablespoons)
  • green leafy vegetables such as spinach, mustard greens, etc. 50 g (½  cup)
  • green beans, cut into small pieces 15 g (2 Tablespoons)
  • carrots, shredded 10 ...

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Grilled Stuffed Tofu Pok with Rojak Sauce

Posted by Kroocrew on Thursday, April 21, 2011, In : Singapore 




This dish is related to Tau Kwa Pau but "a distant relative".



Ingredients
  • Tofu pok (available in Asian grocers)
  • Beansprouts
  • Cucumber, cut into thin sticks, but not as thin as julienned.
  • *Rojak sauce
  • Toasted sesame seeds and granulated peanuts
  • Fresh lime juice

*Rojak Sauce: commercial "Rojak Sambal" works very well
Or
Dilute some har gou (虾膏, thick black almost solid prawn paste) with warm water or stock and add some minced chilli or chilli powder till desired heat level reached. The har gou paste ...
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Rojak Malay

Posted by Kroocrew on Wednesday, April 20, 2011, In : Malaysian (Malay) 






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

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Nam Hpit Pae (Soybean Relish)

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



This is a Shan nam phrik to accompany vegetable crudites. It's spicy and savoury once again using the Tai Lue ingredient thua nao. A substitute, Thai Brown Bean Sauce is included in the recipe.




Ingredients:
  • 2 tsp. Thai brown bean sauce (in lieu of thua nao)
  • 1 cup cilantro, chopped
  • 1 cup green onion, chopped
  • 2 red Thai chillies, minced
  • 1/2 tsp salt
Method:
  1. Pound ingredients in mortar and pestle (or use a food processor with a little water) until a smooth paste has formed.
  2. Serve with raw vegetables fo...

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Hmong Isaan Nam Prik

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




Nam Priks like sambals are a multi purpose moist ingredient. Really packed with flavour and most times exceptionally spicy. These were all developed with the use of sticky rice in mind. A little adhering to a small ball of sticky-rice is convenient and brings out a new taste with each of the numerous nam priks. I daresay this was developed by a Hmong food preparer during a time in Thailand. Many Hmong were in Thailand for some period as refugees after the war in Laos, a discrete war and spin...
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Rice Paper Salad Rolls (Gỏi cuốn)

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







Ingredients:  
  • 500 gm (~1 lb) thin asparagus, bottoms trimmed and discarded, with 10 to 12.5 cm (4 to 5 in)tips remaining
  • 1 tsp sea salt
  • 60 gm (2 oz) rice vermicelli
  • Pickled Carrot and Daikon.
  • 1 Japanese cucumber, peeled and sliced into long strips, ⅛ inch wide
  • ½ cup large fresh mint leaves
  • 1 small head red-leaf lettuce, leaves separated and washed
  • 8 to 10 pieces 21 cm (8½-in) round) rice paper wrappers
  • Dipping Sauce
Method:
  1. Bring saucepan of water and sea salt to a boil over high heat.
  2. Blanch asp...

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Natto no Age Yaki 揚油揚納豆 (Fried Natto Stuffed Tofu)

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




Natto is a specific fermented soybean product. It is umami! A savoury product only recently tried by travellers to Japan. For many Japanese it is as common as Vegemite is for Australians and as familiar as Marmite is for Britons, New Zealanders and South Africans. It is an acquired taste for many and it is "a hate it or love it food". This recipe uses this food as an ingredient mixed with the freshness of scallion to produce a fried sandwich in Tofu.




Ingredients:
  • Scallions (Green onions)
  • Natto ...

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Jeow Mak Len (Lao Tomato Dip)

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




Ingredients:
  • 350 gm (~3/4 lb) cherry tomatoes
  • 8 cloves garlic.
  • 6 Thai chillies; stemmed
  • 2 shallots; halved
  • 1/2 red bell pepper; stemmed and seeded
  • 1/4 cup chopped cilantro
  • 2 tablespoons fish sauce
  • 1/4 teaspoon kosher salt or crushed sea-salt
Method:
  1. The smokey aspect of this dip is part of it's signature. This is most easily done in a coal bed or on a charcoal BBQ over a charcoal fire, place a vegetable grate over the grill top.
  2. Put the tomatoes, garlic, chillies, shallots and red bell pepper on a gridd...

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Onion and Beetroot Pickles

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





Ingredients:
  • 2 medium white onions finely sliced
  • 1 small beet julienned
  • 2 tablespoons sea salt
  • pinch of asafoetida
  • 60 ml (1/4 cup) white vinegar
  • 2 teaspoon sugar
Method:
  1. Finely slice the onion and place in a large bowl
  2. Julienne the beet and place this in the same bowl with the onion.
  3. Sprinkle 2 Tbsp of the kosher salt over the onion and beet and leave for 30 minutes.
  4. Squeeze the vegetables to remove excess water and place on a plate with a couple of sheets of absorbent paper.  Lay another sheet on top a...

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Tofu in Oyster Sauce 蠔油豆腐

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





Ingredients:
  • 450g (1lb) firm bean curd (tofu)
  • 6-8 dried shiitake mushrooms
  • oil for deep-frying
  • 1 clove garlic, finely chopped
  • 1 Tbsp sesame oil
  • 1 tsp corn flour
  • 120ml (½ cup) vegetable stock, plus 1 Tbsp
  • 1 tsp Chinese light soy sauce
  • 2 tsp Chinese dark soy sauce
  • 2 tsp sugar
  • 3 Tbsp vegetarian  oyster sauce or vegetarian mushroom condiment.
Method:
  1. Rehydrate the dried mushrooms with warm water for 10 minutes or more.
  2. Cut the tofu into slices  0.5 cm x 4 cm x 5 cm (½ in x 1½ in x 2 in).
  3. Cover the...

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Tapioca Cake (Kuih Bingka Ubi)

Posted by Kroocrew on Thursday, February 17, 2011, In : Malaysian (Nyonya) 






Ingredients:
  • 1kg of grated tapioca, can use either the whitish or yellowish tapioca. Fresh or frozen
  • 200 gm of thick coconut milk,
  • 220 gm of sugar
  • 90 gm tapioca flour
  • 2 tbsp of plain flour
  • 2 eggs, lightly beaten
  • 80 gm of melted butter

Method:
  1. Mix all the ingredients in a bowl and mix with your hands. Add a little water to the mixture if it's too dry or stiff.
  2. Pour the batter into a cake tin and steam the contents for 35 to 45 minutes. You may also bake the cake for 30 minutes at 190ºC(375F)
  3. If steame...

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Nyonya Cake (Kueh Lapis)

Posted by Kroocrew on Thursday, February 17, 2011, In : Malaysian (Nyonya) 



Images of the most superb Malaysian Layer Cakes are to be seen in AirAsia's In-flight magazine "Travel 360" 2011. February Edition. The images are just so varied and colourful and you feel that you could peel the layers out of the page and enjoy with the paid for in-flight 3 in 1 coffee!



Ingredients:
  • 340 g (12 oz) Rice Flour
  • 360 ml (1½ cup) Coconut Milk
  • 225 g (8 oz) Sago Flour
  • ¼ tsp Salt
  • 425 ml (1 4/5 cup) Water
  • 8 Screw Pine Leaves
  • 1 tsp Vanilla Essence (optional)
  • Red Food Colouring
  • 450 g (1 ...

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Sweet Cucumber Relish (Ahjaad)

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




Ahjaad is commonly served as a side salad with satays in Thailand. It is just as enjoyed with various curries such as panaeng curries. A simple preparation with a fresh flavour. Often the pieces are skewered by the end of the satay stick and relished. The origin of this dish is Indonesia.




Ingredients:
  • 1 cup sliced small cucumbers,
  • 4 tablespoons water
  • 2 tablespoons white sugar
  • 3/4 teaspoon salt
  • 1/3 cup sliced shallots
  • 1 teaspoon sliced medium Thai chillies 
  • 1 tablespoon vinegar

Method:
  1. Dissolve the ...

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Aloo Bhaji (Potato Curry)

Posted by Kroocrew on Tuesday, February 1, 2011, In : India 




This is a low fat, no gravy curry. Fast to prepare and open to other side dishes.




Ingredients:
  • 4-5  potatoes, boiled and peeled
  • 1 teaspoon red chillie powder
  • 6-7 curry leaves
  • 1 teaspoon mustard seeds
  • 1 tablespoon vegetable oil
  • ¼ tsp Turmeric
  • Pinch of salt
  • Pinch of Asafoetida powder
Method:
  1. Submerge potatoes in a pot of cold water and bring to the boil. Boil for approximately 10 minutes. Drain the hot water from the potatoes and allow to cool until manageable.
  2. Peel the potatoes. Cut into 2.5 cm (1-in) ...

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Soy Limang (Brinjal in Soy-Lime Sauce) 茄子在大豆灰汁

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




"Fried brinjal in soy-lime sauce, is a simple, quick-to-the-table vegetable dish where the usually bland brinjal is brilliantly counter-pointed by a light but piquant soy-lime juice sauce." Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

Recipe Ref: www.celines-cuisine.com




Ingredients
  • 4 brinjals (long variety), cut into 8cm lengths or cut into 2 cm (4/5 in) thick rounds along the length of the brinjal (brinjals are often called auberine or eggplant)
  • 1 teaspoon f...

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Salt and Pepper with Lime and Chillie Dipping Sauce

Posted by Kroocrew on Sunday, January 23, 2011, In : Vietnam 


This condiment is used extensively for grills and barbecues in Cambodia. It's origins are Southern Vietnamese where it's called Muối Tiêu Chanh
Dipping mixtures of Fish sauce aren't the only kinds of these dips. This mixture is used extensively in Cambodia and in Vietnam. It's a refreshing dip and could easily be used as a substitute for Fish sauce dip for vegetarians and vegans.




Ingredients:
  • Crystalline sea salt
  • Black or White pepper
  • Lime wedges
  • Thinly sliced Thai chillies
Method:
  1. Into a small d...

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Bengali Channa

Posted by Kroocrew on Tuesday, January 11, 2011, In : Bangladesh 






Ingredients
  • Bengali Channa (Black gram) 250 gm (~½ lb)  soaked overnight with 2 teaspoon of baking soda,
  • Garlic crushed, 1 small pod
  • Ginger crushed, 5 cm (2 in) piece
  • Onion  chopped, 2 medium size
  • Tomatoes, chopped 2 medium size
  • Tamarind, 25 g (~1 oz) soaked in water (Remove seeds and fibrous material)
  • Lemon juice, for garnish 2-3  teaspoon
  • Green coriander leaves/Mint leaves, a few  for garnish
  • Tomotoes/onion, 1 each small size  finely chopped for garnish
  • Green chillies, chopped  for garnish
  • Oil, 2-...

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Sauteed Cauliflower

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




Ingredients:
  •  2 tablespoons butter or margarine
  •  2 tablespoons salad oil
  •  5 cloves of garlic
  •  1 head cauliflower, broken into florets
  •  1 teaspoon salt
  •  5 cm (2 in) ginger peeled
  •  Chopped chives for garnish
  • salt
Method:
  1. The florets should be separated and  steamed the day before preparation. This allows for just the right consistency of the cauliflower for processing.
  2. Make a ground paste of the garlic and ginger
  3. Melt the butter and salad oil in a medium-size skillet.
  4. Mix in the garlic  ginger paste , saut...

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Prosperity Bread Buns 繁榮麵包饅頭

Posted by Kroocrew on Sunday, January 9, 2011, In : China 


Beetroot bread dough made with roasted beetroot, pureed and kneaded into a simple straight dough







Ingredients:
  • 150 g (5 1/3 oz) Chinese bun flour
  • 150 g (5 1/3 oz) Strong flour
  • 80 g (2 4/5 oz) Roasted beetroot puree (containing some 50 g beetroot, pureed to a thick paste)
  • Water, enough to make a soft dough {depends on flour water absorption, say 180 g (¾ cup)}
  • 4-5 g (~1/6 oz) instant yeast
  • 4 g (~¾ tsp) salt (on the short side, these are very soft buns, almost sweet by the combination of beetroot a...

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Pickled Green Tomatoes

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





Ingredients :
  • ½ kg green tomatoes, quartered
  • 480 ml (2 cup) vinegar
  • water
  • 4 cloves
  • 500 gm (~1 lb)  sugar
Method :
  1. Boil the tomatoes in the water, cloves plus one cup vinegar  for 5 minutes.
  2. Remove the tomatoes and place in cold water to cool and then drain these
  3. Boil tomatoes again with remaining 1 cup vinegar, sugar  and a minimum amount of  water needed to cover.
  4. Cool and store in jars.
  5. Let stand for 2 weeks before serving.




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Vegetable Puffs

Posted by Kroocrew on Saturday, December 25, 2010, In : India 





Ingredients :
For the Filling :
  • Onions, finely chopped
  • 4 medium sized potatoes
  • 3 tbsp of peas
  • 6 beans
  • 1 carrot
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chillie powder
  • 1 Lemon
  • 1 sprig Cilantro, chopped
  • salt to taste
  • oil
Grind into a Paste :
  • 2 garlic cloves
  • 1 cm (½ in) ginger
  • 2 green chillies
For the dough:
  • Use commercial frozen or homemade puff pastry.
Method :
To Prepare the Filling
  1. Cook the potatoes, peas, beans & carrot and mash the potatoes coarsely.
  2. Heat oil in a pan and put cumin seeds ...

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Suralichi Wadi (Khandvi)

Posted by Kroocrew on Saturday, December 25, 2010, In : India 





Ingredients:
  • 1 cup besan (chickpea flour)
  • 1 ½ tsp plain flour (atta or maida)
  • 2 ½ cup buttermilk (mixture of yoghurt and water mixed to a medium consistency)
  • ½ tsp turmeric powder
  • salt to taste
Filling
  • ½ cup grated coconut (fresh or frozen)
  • ½ cup finely chopped fresh cilantro/coriander
  • 1 Tbsp minced ginger
  • 2 hot green chillies, minced
  • 6-7 garlic cloves minced finely
  • salt
Tempering
  • 1-2 Tbsp oil
  • 2 tsp mustard seeds
  • pinch of asafoetida
  • 6 Curry leaves
Method:
  1. In a bowl, combine all the ingredients for t...

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Onion Samosa

Posted by Kroocrew on Saturday, December 25, 2010, In : India 





Ingredients
  • 1 cup Maida (refined wheat flour. Subst cake flour)
  • 1 cup Atta (whole meal wheat flour)
  • 1 tbsps 0il
  • salt to taste
  • water
  • Onion 1 cup roughly chopped
  • Poha 1 cup (cooked beaten dry rice flakes)
  • Chillies 3 green (finely chopped)
  • Salt
  • Turmeric powder ½ tsp
  • Chilli powder ½  tsp
  • Chat masala ½ tsp
  • Cumin powder ½ tsp
  • Cilantro/Coriander leaves finely chopped
  • oil for frying
Method:
  1. Mix the flours together and  rub in the oil and mix well with salt and add enough water to knead it into a soft d...

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Choy Sum Macau (菜心澳門)

Posted by Kroocrew on Thursday, December 23, 2010, In : Macau 




Ingredients:
  • 1 bunch *choy sum, washed and trimmed of external leaves
  • 120 ml (½ cup) dried shitake Mushrooms, sliced
  • 120 ml (½ cup) red bell pepper, julienned
  • 4 Tbsp shallots, peeled and chopped
  • 2 Tbsp hot chillie and garlic sauce (eg: Sriracha brand)
  • 2 cloves garlic, peeled and chopped
  • 120 ml (½ cup) water chestnuts drained
  • 150 ml (~5 fl oz) vegetable boullion or soup.
  • 2 Tbsp light soy sauce

Method:
  1. In a wok or wide frying pan over medium heat add broth, Mushrooms, red bell pepper and shallots; sti...

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Lws Kubtshis Tuav (Spicy Eggplant)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Hmong 



Choose any firm oblong eggplants for this dish, green or purple.




Ingredients:
  • 2 large Asian whole aubergines
  • 10 bird's eye chillies.
  • 3/4 teaspoon salt
  • 1/4 cup chopped scallion, green part only
  • 1/4 lightly packed cup chopped cilantro
Method:
  1. Place the whole eggplant in a pot and cover with water. Bring to a boil over high heat. Boil for about 20 minutes, until soft.
  2. Remove from the water, cool and with your fingers remove the thin skin from the eggplants and discard. Remove the stem  and cut each e...

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Fruity Salad with Pomegranate Vinaigrette

Posted by Kroocrew on Friday, December 10, 2010, In : Bangladesh 







Ingredients:

the Salad:
  • 170 gm (6 oz) mixed baby salad greens
  • mesclun,
  • sliced cucumber,
  • tomato wedges,
  • sliced carrot
  • capsicum
  • 240 ml (1 cup) seasonal fruit cut
the Dressing:
  • 1/4 cup Pomegranate Juice (available in middle eastern section of supermarket)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sugar
  • 1/4 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil or a mixed EVO with balsamic vinegar and lemon
Method:
  1. Toss together all salad ingredients in large bowl. Arrange on a salad plate.
  2. Whisk together pomegranate ...

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Asian Bean Burgers

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





Ingredients:
Burgers
  • 2 cans red kidney beans rinsed (400 to 450 gm {14 to 16 oz} cans)
  • 120 ml (½ cup)  bread crumbs or panko
  • 80 ml (1/3 cup) minced scallions
  • 1 large egg
  • 1 Tbsp light soy sauce
  • 1 tsp each ginger and minced garlic
  • 1 Tbsp oil
Sauce
  • 60 ml (¼ cup) light mayonnaise (Kewpie™ brand)
  • 1 Tbsp prepared horseradish or wasabi
  • 1 Tbsp minced scallion
  • 1 tsp light soy sauce
  • 4 hamburger buns
  • lettuce and sliced tomato and cucumber for topping

Method:
  1. Mash the beans in a bowl with a potato masher.
  2. Stir in ...

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Beetroot Curry

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





Ingredients:
  • 500 grams (~18 0z) Beetroot
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 1 sprig curry leaves
  • ½ onion chopped fine
  • 2 green chillies (slit in the middle)
  • ¼ teaspoon chilli powder
  • 60 ml (¼ cup) milk
  • 60 ml (¼ cup) water
  • 1 ¼ teaspoon salt

Method:
  1. Peel the beetroot wash and cut the beetroot into small cubes and set aside.
  2. Heat the oil and fry the mustard seeds and the fenugreek seeds. When the mustard seeds begin to splutter, add the curry leaves, and chopped onions ...

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Bhutanese Red Rice

Posted by Kroocrew on Saturday, December 4, 2010, In : Bhutan 







Ingredients:
  • 1 cup red rice
  • 2 tbsp butter
  • ½ bunch green onions, chopped finely
  • ½ cup baby diced carrots
  • ½ cup finely chopped shitaki mushroom (rehydrated before measuring)
  • ½ tsp thyme
  • 3 bay leaves
  • 1½ - 2 cups vegetable stock
Method
  1. Rinse the rice with cold water and let it sit over-night in water to soften. (the red colouration you may see on rinsing is the remnant of the bran and bran-dust washing out)
  2. Heat the butter in a pot, stir in onions, and cook for 4-5 minutes. Add carrots, mushroom, and ...

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Besan Cheela (Scallion Pancake)

Posted by Kroocrew on Tuesday, November 30, 2010, In : India 


Besan Cheela (also called chilla, puda, pudla) is a traditional  snack item often served for breakfast.  They are usually served with chutney.



Ingredients:
  • 2 cups Besan (gram flour)
  • 5 stalks Green Onions
  • 1 finely chopped Green Chilli
  • 1 bunch leaves finely chopped Coriander/Cilantro
  • 1 tsp Carom seeds
  • 1 tsp Black Pepper Powder
  • 1/2 tsp Red Chillie Powder
  • 1 tsp Chat Masala
  • 1 tsp Coriander Powder
  • 1 - 1.5 cup water to make batter
  • Oil for cooking
  • Salt to taste
  • 1/4 tsp baking powder
Method:
  1. Put all the ingredient...

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Acar Telur Puyuh (Pickled Quail Eggs)

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





Ingredients:
  • 250 g (~1/2 lb) quail eggs, boiled and peeled
  • 75 g (2 1/2 oz) carrots, cut the length about 2 cm
  • 100 g (3 1/3 oz) cucumber Krai, cut the length about 2 cm
  • 120 ml (1/2 cup) red beet juice
  • 240 ml (1 cup) water
  • vinegar to taste
  • 1 / 2 tsp sugar
  • 1 teaspoon salt
  • 4 tablespoons cooking shortening, for sauteing
Seasonings:
  • 4 cloves shallot, sliced finely
  • 3 cloves garlic, finely sliced
  • 1 1 / 2 cm (~1/2 in) ginger, crushed
  • 1 1 / 2 cm (~1/2 cm) turmeric
  • 3 eggs hazelnut
  • chillie sauce/sambal oelek/crushed fr...

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Curried Okra and Shallot

Posted by Kroocrew on Thursday, November 25, 2010, In : India 





Ingredients:
  • 1 cup - shallots, peeled
  • Okra
  • Salt
  • 1/2 tsp - chillie powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin
  • 2 tbsp - oil

Method:
  1. Heat oil in a pan and temper mustard seeds and cumin.
  2. Add shallots and fry for a couple of minutes.
  3. Add chopped okra, salt, turmeric powder, chilli powder and fry till okra gets roasted.
  4. Serve with rice or roti.

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Rajma Galouti Kebab (Vegetarian Rissoles)

Posted by Kroocrew on Thursday, November 25, 2010, In : India 





Ingredients:
  • 2 cups - red kidney beans (rajma)
  • 15 - cashewnuts
  • 2 tbsp - sunflower seeds (charoli/chironji)
  • 1&1/2 tbsp - poppy seeds (khuskhus/posto)
  • 1 tsp - caraway seeds (shahi jeera)
  • 8 - green cardamoms
  • 6 - black cardamoms
  • 4 - cloves
  • 2 inch - cinnamon sticks
  • Saffron (kesar), a pinch
  • 1/2 tsp - kewra water
  • 2 tbsp - pure ghee, also to shallow fry
  • 1 inch - ginger, chopped piece
  • 10 cloves - garlic, chopped
  • 6 - green chillies, finely chopped
  • 4 tbsp - mawa (khoya), grated
  • 1 tsp - white pepper powder
  • Salt to...

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Ponzu Sauce

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




Ponzu sauce is citrus and soy based and can be used for dipping shabu shabu, mizutaki, and other Japanese dishes. It is widely available as a commercial product but easily made for those who wish or who don't have easy access to Japanese food suppliers.




Ingredients:
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1 Tbsp rice vinegar
  • 1/3 cup dashi

Method:
  1. Prepare dashi stock.
  2. Mix soy sauce, lemon juice, vinegar, and dashi in a bowl.
This sauce can be prepared as a vegetarian food by the selection of a vegetar...
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Mattar Ke Kachori (Pastry Fritters of Spiced Peas)

Posted by Kroocrew on Tuesday, November 16, 2010, In : India 





Ingredients:

For crust
  • 1 cup All Purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • Approximately 1/2 cup chilled water
For filling
  • 1 cup green peas
  • 1 teaspoon oil
  • 1 tablespoon coriander powder
  • 1 teaspoon fennel seed powder
  • 1 teaspoon red chili powder
  • 1 teaspoon shredded ginger
  • 1/2 teaspoon mango powder
  • 1/2 teaspoon salt (personal pref)
  • Oil to deep fry
Method:

Pastry Crust
  1. Add the flour, salt and oil in a bowl and mix it well.
  2. Add the chilled water slowly, mixing with your fingers as you pour the water.
  3. Do not...

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Sambal Oelek

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


The  basic Indonesian sambal




Ingredients:
  • 20 red chillies or Lomboks (approx. 6 - 9 cm. long)
  • 2 teaspoons salt
Method:
  1. Wash and dice chillies.
  2. Homogenise to a coarse paste with salt with a mortar or in blender.
  3. Transfer into a clean and dry jar.
Can be kept in fridge for about 1 to 2 months.

Sambal oelek is used as  a general condiment or as an ingredient for other sambals and dishes.


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Sambal Goreng Kentang

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


Used as a side dish.



Ingredients:
  • 3 large potatoes
  • 1 large onion
  • 2 cloves garlic
  • 1 tablespoon sambal oelek
  • 1 dessertspoon Indonesian palm sugar
  • 1 dessertspoon tamarind paste
  • 1 tablespoon kecap manis (This is a commercially available thick, sweet, soy sauce)
  • 1 dessertspoon chopped parsley
  • oil

Method:
  1. Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.
  2. Finely chop the onion’s and garlic and  fry in a wok until transluce...

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Nasi Goreng Croquettes

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





Ingredients:
  • 600 gm (24 oz) Nasi Goreng (previously prepared)
  • 40 gm (1 1/3oz) Butter, Ghee or Margarine.
  • 50 gm (1 2/3 oz) Flour
  • 300 ml Stock (any convenient or preferred stock)
  • Pepper & Salt
  • 1 teaspoon Sambal Oelek
  • 2 tablespoons Kecap Manis(Commercially available thick sweetened soy sauce)
  • 2 Eggs (Beaten)
  • 50 gm (1 2/3 oz) Flour
  • 100 gm (3 1/3 oz) Breadcrumbs

Method:
  1. Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture ...

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Chillies in Oil. A condiment

Posted by Kroocrew on Sunday, November 14, 2010, In : Laos 
Ingredients:
  • 1 tablespoon Dried red chillie flakes.
  • 2 cups Olive Oil (not virgin Olive Oil*)

Method:

  1. Dry fry the chillie flakes in a wok until they become a dark red-brown colour. Don't burn them.
  2. Add the 2 cups of oil and heat this for 15 minutes below the simmer point of the oil.
  3. Cool and pour into a clean resealable glass jar
  4. Store refrigerated for 10 days to mature.
  5. Reheat the Chillies in Oil by placing the opened jar into a pot of simmering water. Allow the temperature of the oil to reach 85oC ...

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Sembei 煎餅 (Japanese Rice Crackers)

Posted by Kroocrew on Saturday, November 13, 2010, In : Japan 



Japanese Rice Crackers make up a traditional crunchy snack recipe. It's origin is 6 to 7th century China but the current method stems from  17th century Japan.




Ingredients:
  • 1-1/2 Cups mochiko (sweet rice flour)
  • 3 tbsp Granulated sugar
  • 2 tbsp Black sesame seeds
  • hot water(to mix with the flour to make the dough)
  • 1/4 Cup soy sauce
  • 1/4 Cup mirin

Method:
  1. Mix rice flour with sugar and add hot water in small additions to make a workable dough. Knead to a dough.
  2. Roll the dough into balls and then steam. ...

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Tung Tong (Golden Parcels)

Posted by Kroocrew on Thursday, November 11, 2010, In : Thailand 






Ingredients:
  • 18 spring roll wrappers,  ~8cm (3 1/4in) square, thawed if frozen
  • oil for deep-frying
Sauce:
  • Sriratcha Sauce (or a preferred chillie sauce)
  • Plum Sauce
  • Ketchup
Filling:
  • 120 ml Corn kernels
  • 130g (4 1/2oz) can water chestnuts, drained and chopped
  • 1 shallot, coarsely chopped
  • Green onion tops for ties.
  • 1 egg, separated
  • 2 Tbsp corn flour (cornstarch)
  • 60ml (4 Tbsp) water
  • bunch coriander (cilantro), chopped
  • salt and ground black pepper
 
Method:
  1. Make the filling. Place the baby corn, water chestnuts, shall...

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Bathua Raita (Lambsquarter Raita)

Posted by Kroocrew on Thursday, November 4, 2010, In : India 
{Bathua or Lamb's-quarters, Fat hen and White Goosefoot (Chenopodium album)}




Ingredients:
  • 240 ml (1 cup) Yoghurt
  • 120 ml (1/2 cup) bathua
  • 1 tsp. roasted cumin seeds*, coarsely ground
  • Salt to taste. (black salt is commonly used but has many reported cases of fluoride poisoning associated. Not recommeded.)
  • Red chillie powder to taste
  • You can add 1-2 chopped green chillies. In this case , reduce red chillies
*Dry fry/roast cumin seeds on a frying pan or wok, without using oil.

 
Method:
  1. Boil bathua or steam...

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Aloo Ka Raita (Potato raita)

Posted by Kroocrew on Thursday, November 4, 2010, In : India 



Ingredients:
  • 240 ml (1 Cup) curds
  • 1 potatoes, boiled peeled and cut into cubes
  • 1 tbsp chopped coriander leaves
  • 1 green chillie, chopped fine
  • 1/2 tsp roasted ground cumin seeds
  • 1/4-1/2 tsp red chillie powder
  • 1/2 tsp chaat masala
  • salt to taste

Method:
  1. Whisk curds, add the salt, red chillie powder, chaat masala and mix well. Taste and adjust seasoning.
  2. Add the potatoes, green chillie and coriander leaves. Mix well.
  3. Transfer to a serving bowl. Garnish with roasted cumin powder.
  4. Refrigerate until required. ...

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Mint and Onion Raita

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt.
  • 2 Tbsp. mint leaves, finely minced.
  • 25-50 gm onion, finely minced. (White, yellow or red)
  • Pinch of asafoetida
  • 1/4 tsp. ground black pepper
  • Sugar to taste.
  • Salt.
Method:
  1. Mix all ingredients and transfer to a  a serving bowl.

More Raita recipes?


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Zucchini Raita (Lauki)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 240 ml (1 cup) fresh plain yoghurt
  • 240 ml (1 cup) grated fresh zucchini, peeled and coarsely grated and boiled
  • 1 tsp. roasted cumin, coarsely ground
  • 1 level tsp salt, adjust to taste
  • A large pinch of freshly ground black pepper
  • 1 green chillie, thinly sliced
  • 1 tbs. chopped mint or cilantro leaves
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Cucumber, Tomato and Onion Raita ( Kheera, Tamatar aur Pyaz ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 1 small red onion, finely minced
  • 1 medium tomato - finely minced
  • 120 ml (1/2 cup) finely chopped cucumber (kheera or kakri)
  • 2 green chillies, finely minced
  • 1 tbs. chopped cilantro leaves minced
  • Salt to taste
  • 1/2 tsp. coarsely ground roast cumin seeds.
  • 1/4 tsp. coarsely ground roast cumin seeds for garnish
  • 1/4 tsp. red chilli for garnish (optional)
Method:
  1. To make, mix all ingredients together in a large bowl and transfer to a serving bowl.
  2. Garnish with ...

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Eggplant Raita (Baingan Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 1 large Eggplant, baked in the oven till insides are soft and scoop out the meat and keep aside.
  • 1-2 garlic cloves minced
  • 1/2 inch piece fresh ginger, peeled and minced
  • 1 green chillies minced
  • A small bunch of cilantro leaves, minced
  • 1 tsp. dry roasted cumin, coarsely ground in a mortar
  • 1 small red onion minced
  • Salt, blackpepper to taste
  • 240 ml (1 cup) yoghurt
Method:
  1. Add the mix to the yoghurt and fold it in.
  2. Garnish with a few chopped coriander leaves and a drizzle of olive oil. ...

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Carrot Raita (Gajjar Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 240 ml (1 cup) grated carrots parboiled
  • 1 green chilli-finely chopped (optional
  • 1/2 tsp. black salt available in our store
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. coarsely ground, roast cumin seeds (dry roast in microwave or in a wok or frying pan
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Boondi Raita

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 240 ml (1 cup) boondi (recipe available here)
  • 480 ml (2 cups) plain yoghurt
  • Salt, black pepper, sugar to taste
  • 2 tbsp. cilantro minced
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Beetroot Raita (Chukander ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 
Ingredients
  • 1 small beetroot, boiled, peeled and diced
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1/2 tsp. mustard seeds
  • 1 tsp. black gram or urad/urd/urid dal
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, coconut, salt, beetroot. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. ...

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Yogurt with Bananas (Kela Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 4 large ripe bananas lemon juice
  • 1 teaspoon cumin seeds
  • 240 ml (1 cup) yogurt
  • 3 tablespoons freshly grated or desiccated coconut
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
Method:
  1. Slice the bananas and sprinkle with lemon juice.
  2. Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
  3. Combine the yogurt with all the ingredients except the banana. (If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it wit...

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Yogurt and Onion raita (Dahi Kachumbar )

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 3 medium onions
  • Salt and black pepper to taste
  • 240 ml (1 cup) yogurt
  • 1 teaspoon finely grated fresh ginger
  • 2 medium tomatoes, peeled and chopped
  • 3 fresh green chilies, seeded and chopped
  • 3 tablespoons chopped fresh cilantro or coriander
Method:
  1. Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
  2. Squeeze out as much liquid as possible.
  3. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.
Cover and chill thoroughly b...
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Spinach Raita (Palak Pachchadi)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 1 large bunch spinach
  • 2 teaspoons ghee or oil
  • 1 teaspoon black mustard seeds
  • l teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fenugreek seeds
  • 1/8 teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • 480 ml (2 cups) yogurt
Method:
  1. Wash spinach thoroughly in several changes of water. Remove any tough stems and put the leaves into a saucepan with very little water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
  2. In a small pan heat ghee or...

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Yogurt with Cucumber Raita

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 2 green cucumbers
  • Salt and black pepper to taste
  • 2 tablespoons finely chopped spring onion
  • 480 ml (2 cups) yogurt
  • 1'/2 teaspoons roasted cumin seeds (optional)
  • Garnish:
  • 1 tablespoon chopped fresh coriander or mint
Method:
  1. Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well.
  2. Combine with onion, yogurt, lemon juice an...

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Sun-dried Cauliflower Pilaf

Posted by Kroocrew on Sunday, October 24, 2010, In : Bangladesh 
Sun dried cauliflower: An extremely pungent ingredient!






Preparation of Sun-dried Cauliflower:
  1. Take the florets of fresh cauliflower, string them with a thread and hang them up to dry. Within a few days, the cauliflowers shrink – like flowers, and look a few shades darker.
  2. This cauliflower string is left in the sun for at least 7 days, until dessicated. This we bag, safely away from all moisture.
  3. When ready to eat, take a handful, remove the thread gently, rinse and boil these in lightly salt...

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Mochar (Banana Flower) Ghanto

Posted by Kroocrew on Sunday, October 24, 2010, In : Bangladesh 






Ingredients:
  • 1 Banana Flower
  • 1 cup raw ground coconut (available frozen section of Asian grocery stores)
  • 1 cup milk
  • Spice mix  – Ground together seeds from 3  green cardamom pods, 5 cloves and a 2.5 cm (1 in) piece of Ceylon “True” cinnamon
  • 2 Tbsp mustard oil
  • 3 (Indian) Bay leaves
  • 1 tsp cumin seeds
  • 1 Tbsp garlic-ginger paste
  • 1 potato, skinned and chopped in 1 cm blocks
  • 1 tsp red pepper flakes (or to taste)
  • Salt to taste
  • 2 Tbsp chopped coriander leaves for garnish

Method:
  1. Peel the purple layers of t...

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Open Rice-paper Salad Rolls

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 






Ingredients:
  • Vietnamese rice paper skin/ fresh popiah skin
  • Alfafa sprouts
  • Thinly shredded red/white cabbage
  • Pickled carrot and daikon
  • Snow pea shoots
  • chives
  • Taiwanese mayonnaise
  • Finely crushed fresh roasted peanuts with sugar ( ~ 3 heaped tablespoons sugar to a bowl of peanuts)
  • Chillie powder (optional)
  • cilantro leaves finely sliced
Method:
  1. Wet the vietnamese rice paper skin and lay flat on a plate. No wetting required using popiah skin.
    Layer:
  2. alfafa sprouts
  3. thinly shredded red/white cabbage
  4. Pickled Daiko...

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Vegetable Momo (Vegetable Dumplings)

Posted by Kroocrew on Sunday, September 19, 2010, In : Nepal 





Ingredients:
Wrappers: (Standard frozen dumpling wrappers from your Asian food supplier may be used for this dish)
  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt  
  • Filling:
  • 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, capsicum, mushroom, napa cabbage, squash and water-chestnuts), finely chopped
  • 1/2 cup paneer cheese, roughly crushed
  • 1/2 cup onion, finely chopped
  • ½ cup ripe tomatoes, finely chopped
  • 1/4 cup green onion, finely chop...

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Gobi Manchurian (Spicy Battered Cauliflower)

Posted by Kroocrew on Thursday, September 16, 2010, In : Bangladesh 





Ingredients
  • 1 small Cauliflower, cut into florets
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp green chilli paste
  • 1/2 bunch coriander leaves, chopped finely
  • A pinch of saffron (or red coloring), dissolved in milk
  • 2-3 green onions (scallions), chopped finely
  • 1 1/2 teaspoon of garlic, chopped
  • 2 tsp light soy sauce
  • 1 1/2 tablespoon of cornflour , dissolved in water
  • 1 tablespoon chapati atta(wheat flour)
  • 1/2 cup rice flour
  • 1/2 tsp baking powder
  • 1/2 cup of cornf...

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Aubergine Salad with Black Vinegar Sauce

Posted by Kroocrew on Monday, September 13, 2010, In : Taiwan 






Ingredients:
  • 500 gm (~1 lb) Thai aubergines
Sauce
  • 1-1/2 Tbsp sesame oil
  • 1-2 tsp chillie oil
  • 2 Tbsp finely chopped garlic
  • 1-1/2 Tbsp finely chopped fresh ginger
  • 3 Tbsp finely chopped spring onions (scallions)
  • 2 Tbsp light soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp Chinese black vinegar
Garnish
  • Handful of fresh coriander sprigs (optional)
Method:
  1. Cut the aubergines in half longways. Do not peel them.
  2. Next, set up a steamer or put a rack into a wok and fill it with 5 cm (2 in) of water. Bring the water to the boil over a ...

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Taiwan Coleslaw (台灣涼拌捲心菜)

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






Ingredients:

  • 120 ml (1/2 cup) green scallions
  • 1 head Asian green cabbage
  • 2 large carrots
  • 120 ml (1/2 cup) mayonnaise
  • 60 ml (1/4 cup) rice wine vinegar
  • 60 ml (1/4 cup) honey
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp toasted sesame oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp toasted sesame seeds

Method:
  1. Slice scallions, cabbage and carrot into a very thin julienne and place in a salad bowl.
  2. Reserve 1/2 of the scallions.
  3. In a small bowl combine mayonnaise, vinegar, honey, ginger and sesame oil until tho...

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Sup No Mai ฃุบหน่อไม้ (Bamboo Shoot Yum)

Posted by Kroocrew on Sunday, August 29, 2010, In : Laos 





Ingredients:
  • 2 tablespoons toasted rice
  • ½ lime
  • 1 teaspoon ground dried chillie
  • 2 green onions, sliced
  • 1 teaspoon fish sauce (You can use a vegetarian fish sauce to keep this a vegetarian dish)
  • ½ bottle bamboo shoots (Please see the notes below on getting the best from the shoots)

Method:
  1. Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice.
  2. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
  3. Serve as a selection ...

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Idli using Cream of Rice

Posted by Kroocrew on Saturday, August 7, 2010, In : India 




Idli made with Cream of Rice or Idli Rava is arguably a lighter and more delicious product more typical of a home cooked idli rather than the common restaurant idli made with semolina (Sooji). In fact they're both great products and it comes down to a personal preference or possibly material on hand.




Ingredients   

  • 480 ml (2 cup)    Idli rava (cream of rice)
  • 240 ml (1 cup)    Urad dal, white lentil or white dal (whole)
  • 2 tsp    Salt (preferably kosher)
  • ½ tsp    Fenugreek seeds
  • 480 ml (2 cup)  ...

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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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Black Bean Burger

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





Ingredients:
For the Patty:
  • Black Beans – 1, 15 oz can, drained and rinsed
  • Olive Oil – 1 tbsp
  • Onions – 1/2 cup, chopped
  • Garlic – 2-3 cloves, chopped
  • Mushrooms – 1/2 cup reconstituted Chinese mushrooms, chopped
  • Bell Pepper/ Capsicum – 1/2 cup, chopped
  • Taco Seasoning – 1 tbsp or to taste
  • Shredded Carrots – 1/2 cup
  • Whole Wheat or Whole Grain Bread – 1 slice
  • Cooked Brown Rice – 1 cup
  • Corn  kernels– 1/2 cup
  • Fresh ground black pepper
  • Salt
  • Pickled mild chillies – (optional)
  • Soy Granules ...

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Cholay Bhaturey ( Curried Chick Peas with Fried Bhaturas)

Posted by Kroocrew on Wednesday, August 4, 2010, In : India 





Ingredients:
{Ingredients for Cholay}
  • 1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
  • 1 Onion (finely chopped)
  • ½" piece of Ginger (Adrak) (grated)
  • 1 teaspoon Garlic Paste
  • 1 Tea Bag (optional - this is to give the black colour)
  • ½ tsp. of Cumin Seeds
  • 2 tsp. of Red Chilli Powder ( to taste)
  • ¼ tsp. of Turmeric Powder
  • 1 tbsp. of Coriander Powder
  • 1 tsp. of Cumin Powder
  • Salt (to taste)
  • 2 tsp. of Chana Masala
  • 2 tsp. of Dry Mango Powder (Aamchoor Powder)
  • 2 tbsp. of Cooking Oil
  • 1/2 cu...

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Indian Mixed Vegetable Pickle

Posted by Kroocrew on Wednesday, August 4, 2010, In : India 





Ingredients:
  • Mixed, finely chopped vegetables - 4 cups
  • Lemons - 6 large
  • Red chilli powder - 1/2 cup
  • Salt to taste (gen requires a large amount)
  • 1/2 cup Oil
  • Mustard seeds - 1/2 tsp.
  • Fenugreek - 1/2 tsp.
  • Cumin seeds - 1/2 tsp.
Method:
  1. Dry roast and powder the fenugreek and cumin.
  2. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture.
  3. Mix toget...

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Green Banana Curry

Posted by Kroocrew on Tuesday, August 3, 2010, In : Bangladesh 






Ingredients:
2 potatoes, peeled, cubed and cooked 15 minutes
4 green bananas, peeled and sliced
1 onion, chopped
1 tsp turmeric
2 green chillies, chopped
1/2 tsp cumin seeds
6 cardamom pods, split open and use seed
1/2 tsp cinnamon powder
2 Tbsp lemon juice
    
Method:
Bring some water to the boil with the turmeric. Cook the banana slices 3 minutes in this water.
Fry the onions and the chillies 3 minutes,
Add the bananas and the potatoes and stir fry 3 minutes more. Stir in the cumin, cardamom, cinnam...
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Potato Roll (Alu Chop)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Bangladesh 



Ingredients:
  • 3 Potatoes, peeled and cut into small cubes
  • 2 Tomatoes, in cubes
  • 1 Onion, chopped
  • 200 gm Green Peas
  • 2 garlic cloves, chopped
  • Piece of Ginger, chopped very fine
  • 2 Chillies, chopped
  • 1/2 tsp Turmeric
  • 1 White Bread, sliced without crust

Method:
  1. Fry the onions, the garlic and the chillies for 5 minutes.
  2. Add the potatoes and fry 3 minutes more.
  3. Add the green peas, tomatoes, turmeric and ginger and 1/2 cup of water and simmer for fifteen minutes.
  4. Dip the slices of bread shortly in water and caref...

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Tieo Mac Prier (Lao Tomato Sauce)

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 





Ingredients:
  • 2 medium tomatoes or large tomato
  • 3 large shallots
  • 4 cloves garlic
  • 3 sprigs fresh cilantro
  • Fish sauce
  • Salt, sugar

Method:
  1. Cook washed tomatoes, shallots and peeled garlic cloves on a cast iron pan, in an oven or on a charcoal bed,.
  2. Once the ingredients are cooked and have a little char, mash them together in a mortar beginning with cloves of garlic and shallots then tomatoes. They should not be pureed, but pieces should remain present in the mixture.
  3. Add 1 / 2 teaspoon sugar, a tablespoon...

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Seaweed salad 海藻サラダ

Posted by Kroocrew on Sunday, July 18, 2010, In : Japan 





Ingredients:
10 gm (1/3 oz) aka-tosaka-nori seaweed
10 gm (1/3 oz) ao-tosaka-nori seaweed
10 gm (1/3 oz) ao-ogo-nori seaweed
10 gm (1/3 oz) wakame seaweed
4 Tbsp white sesame seeds
4 Tbsp vinegar
4 Tbsp dashi stock (select a non-fish variety to maintain the vegetarian status of this recipe)
3 Tbsp sweet light miso
sugar (amount varies on the miso sweetness)

Method:
  1. If using salted seaweed, soak in cold water for 20 - 30 minutes toremove salt. Rinse and drain. Cut into bite-sized pieces.
  2. Make sesame-vin...

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Tamatar Ka Achaar (Tomato Relish)

Posted by Kroocrew on Friday, July 16, 2010, In : India 






Ingredients:
  • Tomatoes - 1 Kg( ~2 1/4 lb)
  • Haldi (turmeric) - 2Tbsp
  • Ginger chopped finely - 25 gm(~1 oz)
  • Red chilli powder - 2 Tbsp
  • Whole dry red chillies - 4
  • Lemon juice - 240 ml (1 Cup)
  • Sugar - 240 ml (1 Cup)
  • Mustard oil - 240 ml (1 Cup)
  • Salt to taste
  • Jeera (cumin seeds) - 2 teaspoons
  • Methi daana (fenugreek seeds) - 1 teaspoon
Method:
  1. Dry roast and coarse grind the cumin and methi.
  2. Clean tomatoes and cut into small pieces.
  3. Chop ginger finely.
  4. Dry roast jeera and methi seeds and grind coarsely.
  5. Heat...

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Cauliflower Carrot Pickle

Posted by Kroocrew on Thursday, July 15, 2010, In : India 





Ingredients:
  • 3 medium carrots peeled
  • 1 medium caulifower stalks removed
  • 120 ml (1/2 cup) salt
  • 180 ml (3/4 cup) red chillie powder (variable)
  • 1 tbsp. turmeric
  • 240 ml (1 cup) lemon juice
  • 240 ml (1 cup) jaggery grated
Method:
  1. Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 4 cm (~1 1/2 in) stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
  2. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl. Kee...

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Aubergine Salad with Lemon Plum Dressing

Posted by Kroocrew on Wednesday, July 14, 2010, In : Japan 





Ingredients:
  • 4 small eggplants, each about 3 1/2 ounces (100g)
  • 3 or 4 shiso leaves, finely shredded, optional
  • Dressing
  • 2 tablespoons pickled *plum paste
  • 3 tablespoons lemon juice
  • 2 teaspoons maple syrup
  • 2 tablespoons olive oil
  • salt

Method:
  1. Slice the eggplant lengthwise, then cut into bite-sized pieces and soak in water for about 5 minutes. Drain, and squeeze to remove excess liquid.
  2. To make the dressing, combine the pickled plum paste, lemon juice, maple syrup, olive oil, salt, and mix well.
  3. Bring a pa...

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Vegetable Cutlets

Posted by Kroocrew on Wednesday, July 7, 2010, In : India 





Ingredients:
  • Grated boiled potatoes.
  • Chopped coriander
  • Turmeric powder
  • Ginger-Garlic paste
  • Cumin seeds
  • Red chillie powder
  • Broken cashews
  • Coriander powder
  • Salt
  • Bread crumbs
  • Lime
  • All purpose flour
  • Chopped boiled vegetables.

Method:
  1. Place the chopped boiled vegetables in a muslin cloth and exclude any visible moisture by squeezing the contents. It's important to remove excess moisture because the mix will be fried eventually.
  2. To a small amount of hot oil in a pan add the cumin seeds. Saute briefly.
  3. Add the b...

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Plum and Sake Dipping Sauce (プラムと酒ソースを浸漬)

Posted by Kroocrew on Saturday, July 3, 2010, In : Japan 





Ingredients:
  • 100g umeboshi
  • 1 1/2 tsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sake
  • 2 tbsp mirin
Method:
  1. Place all ingredients in a saucepan and simmer over low heat for 5-7 min.
  2. Cool, remove the plums and transfer sauce to serving bowl.

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Indian Curry Gravies: Tricks and Tips.

Posted by Kroocrew on Thursday, June 24, 2010, In : India 




How to thicken curry gravy?
How to extend curry gravy?


How to thicken curry gravy?
Ground onions and coriander powder are key

In Chinese cooking a slurry of corn starch and water is used as a thickener. In American cooking,  flour is the most common item used as a thickener. The secret of thick curry gravy in India is ground onions and the dried coriander seed powder. Coriander powder acts like an emulsifier keeping the onion particles suspended in gravy. In tomato based curries, ground tomatoe...
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Phulkopir Paturi (Caulifower with Mustard)

Posted by Kroocrew on Wednesday, June 23, 2010, In : Bhutan 





Ingredients:
  • Cauliflower, break into florets
  • 2 Potatoes, diced into 1 cm (1/2 in) pieces
  • Onion, diced
  • Tomato, finely chopped
  • 4 Green chillies, finely chopped
  • Coconut 2 Tbsp fresh or frozen grated coconut
  • Turmeric powder, 1/2 Tbsp
  • Mustard seeds, 2 Tbsp, ground
  • Poppy seeds, 3 tbsp, ground
  • Garlic paste, 1 tbsp
  • Vegetable oil,6 tbsp
  • Salt

 
 Method:
  1. Parboil the cauliflower and the potato pieces for 5 minutes. Drain in a colander
  2. Grind the grated coconut with the garlic then add the ground poppyseeds, mustard se...

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Korean Eggplant Salad

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




Ingredients
  • 1 large or 2 small eggplants
  • Boiling water
  • 2 Tbsp Corn oil
  • 1 1/2 Tbsp Vinegar
  • 1 pn Sugar
  • 1/2 Garlic clove, crushed
  • 1 tsp Sesame oil
  • Few dashes Tabasco/cayenne (to taste)
  • 1 Tbsp Toasted sesame seeds*
  • 1 tsp Soy or oyster sauce
Method:

*Sesame seeds can be toasted by frying in a few drops of vegetable oil on top of the stove (or baked slowly in 95oC (200oF) oven until brown).
  1. Cover eggplant with boiling water; cook until barely tender.
  2. Drain, cool and peel; cut into julienne strips 1 cm (1/2″)...

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Red Leaf Lettuce Salad

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




Ingredients:
  • 120 gm (4 oz)  red leaf lettuce
  • 1 Tbsp of ground red pepper
  • 1 Tbsp of soy sauce
  • 1 tsp of sesame seeds
  • 1 tsp of chopped green onion
  • 1/2 tsp of chopped garlic (or 1/4 tsp of garlic powder)
  • sesame seed oil
Method:
  1. Clean lettuce well. (You may refresh lettuce by, soaking in cold water with a few drops of vinegar and 1 tsp of sugar.)
  2. Cut lettuce leaf into small pieces for salad.
  3. In a bowl, mix lettuce leaf with soy sauce, ground red pepper, sesame seeds, chopped garlic and green onion.
  4. Add a fe...

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Seaweed and Potato Patties 海藻とポテトパティーズ

Posted by Kroocrew on Tuesday, June 15, 2010, In : Japan 



Ingredients:
  • 4 oz (120g) potatoes, peeled
  • 1 sheet of nori seaweed, about 19x21cm (7 1/2 x 8 in)
  • 1/2 tablespoon sesame oil
  • 1 tablespoon mirin mixed with 1 tablespoon soy sauce
  • 1 teaspoon white sesame seeds, roasted, for garnish*
  • shichimi pepper, for garnish, optional

Method:
  1. Blend the potatoes to a rough paste in a food processor, then wrap in a paper towel to remove excess moisture.
  2. Cut the nori into 16 squares and place a spoonful of potato on each
  3. Fry the potato-and-nori squares in the sesame oil, ...

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Indian Mint, Coriander and Yogurt Chutney

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





Ingredients:
  • 360 ml (1 1/2 cups) mint leaves (1 big bunch)
  • 240 ml (1 cup) coriander/cilantro leaves (1 bunch)
  • Yogurt. 3 Tbsp
  • 1 green chili
  • 1 tbsp tamarind purée
  • 1 tsp kosher salt
  • 1 to 2 tsp sugar

Method:
  1. To prepare the mint and cilantro, remove any tough stems and then wash.
  2. Remove the excess water from the herbs by shaking and draining.
  3. Place the mint and coriander into a food processor, along with the tamarind purée, salt and sugar.
  4. Pulse until roughly chopped up, leaving some texture.
  5. You can also...

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(Gui Chai) Chinese Chive Dumplings

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 






Ingredients:
  • 120 ml (1/2 cup) water
  • 60 ml (1/4 cup) vegetable oil
  • 60 ml (1/4 cup) tapioca flour
  • 60 ml (1/4 cup) sticky rice flour
  • 1 tablespoon soy sauce
  • 240 ml (1 cup) rice flour
  • 480 ml (2 cups)  Chinese chives, sliced
Method:
  1. Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let...

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Sizzling Tofu in Oyster Sauce 鐵板豆腐,蠔油

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





One of the several ways to cook tofu is with oyster sauce. best on a sizzle plate.

The other important ingredient in this recipe is oyster sauce. There are very many commercial vegetarian Oyster Sauce product on the market both online and in store. This will be one of the very few times that I would recommend a Google search for "Vegetarian Oyster Sauce". As mentioned there are many and I honestly wouldn't be able to summarise these or make a recommendation from the choies. There are variati...
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Ragda Patties (Pattice)

Posted by Kroocrew on Sunday, May 30, 2010, In : India 






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

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Dahi Sev Puri or Sev Fuchka (a savoury appetiser)

Posted by Kroocrew on Saturday, May 29, 2010, In : India 





Ingredients:
  • Pani Puri/Fuchka  1 packet or make as described in Fuchka
  • Potato  1 medium (boiled, peeled and diced)
  • Garbanzo Beans  1/4 cup (canned variety is fine)
  • Onion  1/4 medium (finely chopped)
  • Tomato  1/4 medium, optional (finely chopped)
  • Cilantro  5 sprigs (finely chopped)
  • Yogurt  1/2 cup (well beaten)
  • Chaat Masala  to taste
  • Salt  to taste
  • Red Chili Powder
  • Mint Chutney
  • Tamarind Chutney
  • Fine (Thin) Sev  1/2 cup


Method:
  1. Punch a small hole on top of each of the pani puris and place them on the final se...

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Spicy Sev (Namkeen)

Posted by Kroocrew on Saturday, May 29, 2010, In : India 







Sev is a crispy snack food. Made with a flour and seasoned with spices then deep fried until crisp. It's a process that can be varied with flavourant ingredients any way you wish. Great with a beer; tossed on the top of a salad; used as a contrasting texture for soups and wet foods.




Sev is a crispy snack food. Made with a flour and seasoned with spices then deep fried until crisp. It's a process that can be varied with flavourant ingredients any way you wish. Great with a beer; tossed on th...

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Potato Paneer Tots (Aloo Chat)

Posted by Kroocrew on Saturday, May 29, 2010, In : India 






Ingredients:
  • 2 medium sized potatoes
  • 1 cup mashed paneer, Farmer's cheese, cottage cheese or a medium fat soft cheese
  • 1 teaspoon salt, (variable)
  • 1 finely chopped Thai or milder chillie or 1/2 tsp chillie powder
  • 1/4 teaspoon fresh ground black pepper

For batter:
  • 3 tablespoon all purpose flour (maida, plain flour)
  • 5 tablespoons water

  • Oil for frying.

Method:
  1. Mix the flour with water and blend into a very smooth batter.
  2. Grate the uncooked potatoes .
  3. Dice the  chillie finely.
  4. Add the potatoes to boiling wate...

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Spicy Singapore Fried Rice 新加坡炒飯

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




This recipe doesn't call for pre-cooked and cooled rice which is the most common requirement for fried rice dishes. It uses the Japanese trick of adding vinegar to the hot cooked rice then drying the surface of the grains for use subsequently.




Ingredients:
  • 1 cup long grained rice (Will yield about 2 cups approx. cooked)
  • 2 cloves of garlic – chopped fine
  • 1/2 onion chopped
  • 8 -10 Whole Dry Red Chillies
  • 1 teaspoon freshly ground black peppercorn
  • 1 teaspoon very thinly sliced ginger
  • 4 tablespoons oil ...

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Bean Curd Skin (Yuba) 湯葉, ゆば

Posted by Kroocrew on Tuesday, April 27, 2010, In : Japan 



 The only ingredients your soy-milk should have are soybeans and water. Commercial drinking soy-milk is not suitable as it contains various solubilizers and flavourants etc.

Ingredients:
  • 2 cups soy milk

Method:
  1. Pour soy milk into pan and bring to the threshold of boiling over medium heat. Small bubbles will begin to form around the edges of the soy milk.
  2. Turn off the heat and let a "skin" form on the top of the soy milk - this is your yuba.
  3. Remove skin with chopsticks and place in a dish.
  4. Let po...

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Zhīma miàn lěng (Szechuan Cold Sesame Noodles) 芝麻面冷

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

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Ingredients:
  • 500 gm (~1 lb) Chinese egg noodles
  • 1/4 cup  Zhimajiang (芝麻醤) (Zhimajiang is similar to Tahini except that the seeds haven't been hulled) Tahini has been used successfully in this recipe
  • 1/4 cup  Chicken stock or water
  • 1/4 cup Light soy sauce
  • 3 Tbsp Rice wine vinegar
  • 2 Tbsp Sesame oil
  • 1 Tbsp Sugar
  • 3 Green onions, thinly sliced
  • White pepper
Method
  1. Cook the egg noodles according to package instructions. Drain, rinse with cool water and drain again. Set aside.
  2. In a large bowl, whisk ...

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Nasi Himpit (Synonyms: Nasi Impit and Nasi Kapit)

Posted by Kroocrew on Monday, April 19, 2010, In : Malaysian (Hawker) 





Reference:  Pahang delights

Nasi himpit is really simple to make, and once done, it must be left to cool or put in the fridge. It is however advisable to prepare the dish one day ahead to let it cool and harden.
 



Ingredients:
  • 1 cup of white rice
  • 4 cups of water
  • 1 pandan leaf
  • a pinch of salt
  • a pinch of lime (or kapur sireh, in Malay)
Method:
  1. Boil the rice with all the ingredients until soft.
  2. Once cooked, mash the rice and then wrap in muslin cloth in a tray or receptacle about ¾ inch thick.
  3. A weight pl...

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Northern Style Pancakes

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




Ingredients:
  • 360 ml (1 ½ cups) all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 400 ml (1 2/3 cups) cold water
  • 60 ml (1/4 cup) chopped green onion
  • 3 tablespoons vegetable oil

Method:
  1. Mix flour and salt in a large bowl.
  2. Add egg and half the cold water. Stir with a large spoon in one direction 2 minutes.
  3. Add remaining water and stir until lumps are dissolved.
  4. Add green onion; mix well.
  5. Heat a 10-inch skillet over medium heat 1 minute. Add 1-1/2 teaspoons oil. Heat 30 seconds. Pour about 1/6 of the ba...

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Bubor Cha Cha

Posted by Kroocrew on Friday, April 16, 2010, In : Malaysian (Nyonya) 






Ingredients :
  • 100g (3 1/2 oz) sweet potato (cubed)
  • 100g (3 1/2 oz) yam (cubed)
  • 180 ml (3/4 cup) coconut milk
  • 180 ml (3/4 cup) coconut cream
  • 2 pandan leaves (tied into knots)
  • 50g (1 3/4 oz) sugar
  • 75ml 5 Tbsp water
  • 1/4 tsp salt
  • 100g (3 1/2 oz) fine sago flour
  • 75ml (5 Tbsp) boiling water
  • a few drops of different food coloring


Method :
  1. Steam sweet potato and yam for 5 minutes till cooked.
  2. Boil pandan leaves and sugar in 75ml water for 10 minutes. Allow pandan juice to cool then strain into bowl. Set aside.
  3. Boil...

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Burmese Vegetable Fritters

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

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These delicious fritters have a crunchy batter reminiscent of Japanese tempura.

Ingredients:
  • 4 Tbsp ground rice flour
  • 4 Tbsp self-raising flour
  • 1 Tbsp sticky/glutinous rice flour
  • 1 Tbsp chickpea flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 Tbsp peanut oil
  • 75ml (5 Tbsp) ice cold water
  • peanut oil for deep frying
  • 1 large onion, sliced lengthways
  • or 200g (7 oz) gourd, sliced into 1cm (1/2 in) thick strips
  • Marrow and courgette can also be used.

Method:
  1. Put all the dry ingredients in a mixing bowl and add the oil...

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Agedashi-dofu (Fried Tofu with Mushroom Sauce)

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





Ingredients:
  • 2 blocks firm tofu
  • 4 shiitake mushrooms, sliced
  • 360 ml (1 1/2 cup) dashi soup stock
  • 3 Tbsp soy sauce
  • 2 Tbsp mirin
  • 1/2 carrot, cut into thin strips
  • 1/2 small onion, thinly sliced
  • 1 enoki mushroom, cuto into 2-inch length
  • 2 Tbsp katakuriko (potato starch), or corn starch
  • katakuriko, or corn starch for dusting tofu
  • vegetable oil for frying.


Method:
  1. Wrap tofu with paper towels and place it on a cutting board.
  2. Put another cutting board or a plate on the tofu to express the liquid from the tofu b...

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Mandarin Pancakes 國語煎餅

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

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This recipe is for straight forward plain pancakes. They could be topped with savoury or sweet toppings, Chinese or other cuisines. Traditionally they are used for Beijing Duck pancakes and Moo Shoo Pork pancakes a Singaporean love.

As an optional batter for ordinary pancakes they stand up strongly to the competition and in many reviewers eyes outstrip the others.

Ingredients:
  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 2 tablespoons sesame oil

Method:
  1. Place flour in bowl and make a well i...

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Thousand Island Dressing

Posted by Kroocrew on Tuesday, April 6, 2010,

The original recipe or at least the oldest discoverable recipe of 1900 shows that this dressing was made by the mixing of two ingredients: ketchup and mayonnaise. There is no mention of pickle which is one of the reasons for recent writers to rationalise the name. It did however evolve from the sauce called Russian mayonnaise which did have many other ingredients. A postulated creator of this sauce is  Sophie Lalonde but this doesn't ring true as her first association was in 1910 and earlier ...
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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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Curried Squash

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

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An great filling for fuchka.

Ingredients:
  • 1 tablespoons mango powder
  • 4 tablespoons sugar
  • 2 tablespoons chopped cilantro
  • 1 litre (4 cups) of sliced squash
  • 3 tablespoon oil
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed
  • 1/2 teaspoon fenugreek seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon coarsely ground funnel seed
  • 1/2 teaspoon turmeric
  • 1 teaspoon chillie powder  adjust to taste
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 4 whole red chillie
  • 1 tablespoon shredded ginger
  • 1 tablespoon lemon juice

M...
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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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Hathu Curry (Curried Mushrooms)

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


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Ingredients:
  • 100 gm (3 1/2 oz) Mushrooms (sliced)
  • 1 Bell peppers  (sliced)
  • 1 large Onion (sliced)
  • Salt
  • 1 tsp of a preferred masala powder. (selection available on site)
  • 1/4 tsp Turmeric
  • 1/4 tsp Chillie powder (can be adjusted for personal prefs)
  • cooking Oil

Method:
  1. Mix the dry ingredients in a bowl
  2. Stir fry the mixture in a little oil in a wok or kadai
  3. The moisture content can be adjusted with the addition of milk if required.

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Ala Badun (Devilled Potato and Onions)

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




Ingredients:
  • 500 gm (~1 lb)Potatoes
  • 250 gm (~1/2 lb) Onion (sliced)
  • 1 tsp Salt (adjust to taste)
  • 1/4 tsp Turmeric
  • 1 tsp Chile powder
  • 1 tsp Paprika
  • 100 ml (3 1/3 fl oz)Oil
  • 1-2 Curry leaf
  • 1/2 tsp Mustard seed (ground)
  • 1 cm (~1/2 in) Cinnamon stick
  • 1 tsp Lime juice   

Method:
  1. Boil the potatoes, peel and cut into bite size pieces
  2. Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder
  3. Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon...

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Mixed Vegetable Stew with Mustard

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

A hearty vegetable stew featuring vegetables in season. Make a selection of 4 or 5 varieties and if any need longer cooking than the others, blanch them briefly in a little water first and use the cooking water for the liquid in this dish. Serve with rice.




Ingredients :
  • 1 tablespoon Black mustard seeds
  • 250 ml Water or vegetable stock
  • 2 tablespoons Ghee or oil
  • 2 Green chilies, split
  • 2 teaspoons Chopped fresh ginger
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Nigella seeds
  • 1/4 teaspoon Fennel seeds
  • 1/2 teaspoon...

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Gari (Japanese Pickled Ginger)

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





Ingredients:
  • 500 gm (1 lb) fresh young ginger (shin shoga)
  • 360 ml (1 1/2 cups) rice vinegar
  • 240 ml (1 cups) sugar
  • 1 tsps salt

Method:
  1. Wash young ginger root and rub off skin.
  2. Slice the ginger thinly and salt them.
  3. Leave salted ginger slices in a bowl for one hour.
  4. Dry the ginger slices with paper towels and put them in a sterilized container/jar.
  5. Mix rice vinegar and sugar in a pan and bring to a boil.
  6. Pour the hot mixture of vinegar and sugar over the ginger slices.
  7. Cool them. Pickled ginger chan...

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Eggplant Laos-Style

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







Ingredients:
  • 1 large eggplant, diced
  • 2 tbsp thick soy sauce
  • 2 tbsp light soy sauce
  • 10g cornflour
  • 30g castor sugar
  • 65 ml white vinegar
  • 65 ml water
  • 1 tbsp apple juice
  • 1 tsp paprika powder
  • 4cm ginger, thinly sliced
  • 1 stalk spring onion, chopped
For thickening:
  • 2 tbsp cornflour
  • 2 tbsp water

Directions:
  1. Soak diced eggplant in salt water.
  2. Combine 2 types of soy sauce, cornflour, sugar, vinegar and water. Set soy sauce mixture aside.
  3. Heat apple juice and stir in paprika powder, ginger slices and spring onion. Stir ...

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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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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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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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Sweet Potato Congee

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

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Ingredients
  • 3 to 4 tablespoons of rice
  • 2 to 3 pieces of sweet potato (cut into small chunks)
  • Water

Method
  1. Rinse rice. Place rice in a pot and fill it with water (water should be at least 3 cm above the layer of rice). Add sweet potatoes and bring water to boil.
  2. Upon boiling, reduce heat to medium low and continue cooking till rice turns to porridge and sweet potatoes are semi-soft and cooked. Have a pot of hot water ready in case you need to top up some water if the porridge dries out during cook...

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Khao Tom (Thai Rice Soup)

Posted by Kroocrew on Sunday, February 21, 2010, In : Thailand 




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Kao Piak is the Lao name for this dish. There is virtually no difference between the two. Having said that the Lao version seems to have a little more fat or oil apparent.

Servings: 4 Servings

Ingredients:

•    1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
•    250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
•    Sliced scallion, for garnish
•    180 ml (3/4 cup)  Rice
•    1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
•    2...
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Thanatsone (Mixed Vegetable Salad)

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 



Ingredients:

(Use any combination of the following vegetables in any amount):
  • beans
  • cabbage
  • cauliflower
  • okra
  • carrots
  • bamboo shoots
  • spring onions
  • bean sprouts
  • cucumber or zucchini.
  • (and others.)
  • 3 cups sliced vegetables of the above
  • salt
  • ½ cup vegetable oil
  • l tablespoon sesame oil
  • ½ teaspoon ground turmeric
  • 2 large onions, finely sliced
  • 4 cloves garlic, finely sliced
  • 3 tablespoons sesame seeds
  • 2 tablespoons white vinegar

Method:

  1. Cut vegetables into bite size strips and boil for  1 or 2 minutes in lightly ...

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Spicy Coconut Sweet Potato

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 


Ingredients:

1 Onion, chopped
3 Garlic Cloves, crushed
2 Large Chillies, finely chopped
1 teasp Ground Turmeric
1 teasp freshly grated  Ginger
Salt and Black Pepper
1 tbsp Soy Sauce
240ml/8fl.oz. Coconut Milk
360ml/12fl.oz. Water
1 tbsp Lemon Juice
450g/1lb Sweet Potato, peeled and sliced


Method:

Place all the ingredients, except the sweet potatoes, in a large saucepan, bring to a boil while stirring, then reduce the heat and simmer for 5 minutes.
Add the sweet potato, mix well and simmer for 15-20 minutes...
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Chin Hin (Sour Soup)

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 


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Ingredients:

  • Sourgreens such as tender young tamarind leaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the liquid combined with spinach or other green leaves.
  • 2 teaspoons sesame oil or corn oil
  • 1 onion, finely sliced lengthways
  • 2 cloves garlic, crushed
  • ¼ teaspoon ground turmeric
  • 2 or 3 green tomatoes, chopped
  • 1 cup torn spinach or other greens
  • 4-6 cups fish stock or b...

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Universal Asian Dessert

Posted by Kroocrew on Sunday, February 14, 2010,

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It is true that Asia doesn't have a convention of a dessert course following the end of a meal or banquet.

There are many dessert recipes that may be included within the banquet body or may typically be used as a snack course and often a street food. The styles vary remarkably and many are highly colourful suggesting a fruity taste. Most often this isn't the flavour style but simply an artistic blend of texture and colour.

There is, however, a universally accepted dessert that I have often ...
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Nasi minyak (flavored ghee rice)

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

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Ingredients:

  • 300 gm long grain rice
  • 3 Tbsp ghee
  • 10 cloves
  • 10 cardamon pods
  • 2 onions, chopped
  • 4 cm (1 1/2 in) ginger, grated
  • 200 gm evaporated milk
  • 200 gm green peas
  • 50 gm cashew nuts
  • 1 tsp turmeric powder

Method:

  1. Fry half of the onion, the cloves, the cardamom and the ginger three minutes in the ghee.
  2. Add the rice and the turmeric powder and fry three more minutes.
  3. Add the evaporated milk and 500 gram water and simmer 20 minutes.
  4. Cook the peas to taste in the meantime and fry the cashew nuts and the re...

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Daikon Salad with Ginger Dressing

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


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Ingredients:

  • 1 red pepper
  • 1 large mooli (daikon/white radish)
  • small bunch of Chives
  • 100g (3 1/2 oz) enoki mushrooms
  • 1 avocado, sliced
  • 1 small radicchio
  • 1 small lollo rosso Lettuce
  • 1 small oak leaf Lettuce

For the dressing:
  • 45g (1 1/2 oz) Ginger, sliced
  • 4 Shallots, peeled
  • 50g (1 2/3 oz) mooli (daikon/white radish)
  • 100 ml (7 Tbsp) Mirin, (Japanese cooking wine)
  • Sugar, to taste
  • 60ml ( 4Tbsp) light Soy sauce
  • 125ml (8 Tbsp) grapeseed oil
  • 1 1/2 clove Garlic
 
Method:

  1. To make the dressing, homogenise all the ingredi...

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Miso Soup

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


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Ingredients
  • Olive oil, for frying
  • 1 large clove Garlic, crushed
  • 2 cm piece Ginger, finely chopped
  • 1/2 Onion, sliced
  • 2 Spring onions, chopped
  • 1/2 red chilli, sliced
  • 1 tbsp Genmai miso, 500 ml boiling water
  • 1 handful curly Kale, shredded
  • 1 large handful fresh Spinach
  • bundlefine Rice noodles
Method
  1. Heat a little olive oil in a heavy-based saucepan and gently fry the garlic, ginger, onion, spring onion, chilli and salt and pepper for about 5 minutes until the onions are soft.
  2. Add the miso and fry for a fu...

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Pumpkin (Kabocha) Korroke

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

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Ingredients:

  • 1/2 kabocha pumpkin, skin on, seeds removed, cut into 2-inch chunks
  • 480 ml (2cup) chicken/fish/pork or mushroom broth ( made from cubes is ideal) or water
  • 1 tablespoon  butter
  • 30 ml (2 tbsp) soy sauce
  • 1/2  onion, minced
  • 30 ml (2 tbsp) {japanese mayo, kewpie brand}
  • 1/4 teaspoon ground pepper
  • 100 gm (1 cup) all-purpose flour
  • 1 large egg
  • 1 cups panko (Japanese breadcrumbs)
  • pinch of salt
  • oil for frying

Method:

  1. Place the cut pumpkin into a pot with the broth. Boil for 15-20 mins until cooked.
  2. Scoo...

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Vegetable Patua

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

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If we are lucky enough to enjoy the human achievements in food creativity, we must remember the unlucky, the hungry.



Ingredients:
  • 1 cup of Eggplant - diced into small pieces
  • 1 cup of cleaned/peeled red potatoes - diced
  • 1/4 cup beans cut into small pieces
  • 1/2 cup raw banana - cut into small pieces
  • 1/4 cup radish cut into small pieces
  • 2-3 cups of fresh spinach - washed, cleaned and cut into large pieces
  • 1 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp poppy seeds
  • 1-2 green chillies (to taste)
  • 2-3 cloves ...

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Mughlai Paratha

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


© Manzoorul Hassan
used with kind permission

Similar to Murtabak and a popular breakfast dish. The filling can be vegetarian (traditional) or a meat curry


Ingredients:
  • Refined flour (Maida): 1 cup
  • Eggs (Dim): 2
  • Ghee for frying
  • Salt

Method: ( the crepe)

  1. Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough. The correct consistency tends to have a sheen on the surface of the dough and feels very plastic and consistent. Corrections can be made with addition...

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Steamed Hoisin Buns 清蒸海鮮包子 (Qīng Zhēng Hǎi Xiān Bāo Zi)

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



Ingredients:


Dough:
  • 80 ml (1/3 cup) warm water
  • 2 1/4 tsp dry active yeast
  • 1/2 tsp sugar
  • 600 ml (2 1/2 cups) unbleached all purpose flour
  • 600 ml (2 1/2 cups) cake flour*
  • 4 Tbsp sugar
  • 2 Tbsp margarine, melted
  • 120 ml (1/2 cup) soy milk
  • 180 ml (3/4 cup) water
  • 16 squares of parchment or greaseproof paper

Filling:
  • 250 gm (~8 oz) prepared seitan, any style, drained and coarsely chopped (or seitan may be replace with medium-firm tofu )
  • 1 Tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp soy sauce
  • 1...

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Northern Indian Aromatic Squash

Posted by Kroocrew on Saturday, February 6, 2010, In : India 



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This flavoursome dish is generally served with puri and kachori (puri stuffed with urad dal).

 Ingredients:

  • 1 tablespoons mango powder (amchoor) 4 tablespoons sugar (cheeni)
  • 2 tablespoons chopped cilantro (hara dhania)
  • 4 cups of sliced squash (kadoo)
  • 3 tablespoon oil
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1/2 teaspoon fenugreek seeds (dana mathi)
  • 1 tablespoon coriander powder (dhania)
  • 1 tablespoon coarsely ground funnel seed (saunf)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoon chili p...

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Vegetarian Steamed Buns 素食蒸寶 (Su shi zheng bao)

Posted by Kroocrew on Saturday, February 6, 2010, In : China 




Ingredients:

Filling:

  • 1/4 large onion, diced
  • 3 green onions cut finely white shoots and green tips
  • 120 gm (~1/4 lb) package firm tofu, frozen, defrosted, and cubed
  • 2 cups fresh spinach leaves, chopped
  • mushrooms, diced: straw, enoki, tree fungi.
  • 6 large shitake dried mushrooms reconstituted and diced (remove the stalks and reserve frozen for another use)
  • 2-3 tablespoons canola oil
  • 1 Tbsp sesame oil
  • 2-3 Tbsp light soy sauce
  • 3 Tbsp rice wine vinegar
  • 3 tsp minced garlic

Dough:

  1. 80 ml (1/3 cup) warm water
  2. 2 1/4 ...

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Fuchka ফুচকা

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



This is called Panipuri in north India, Fuchka in east India and Golgappa in southern parts of India.


Ingredients:

  •  200 gm maida or refined wheat flour
  •  1 pinch baking powder
  •  Salt
  •  100 gm potato
  •  10 gm ripe tamarind
  •  2 green chillies
  •  2 teaspoonfuls of coriander  powder
  •  2 teaspoonfuls of chopped coriander leaves


Method:

The Fuchka
  1. Mix the baking powder with maida and a little water and knead tight dough
  2. Divide it to 20 parts and roll it flat
  3. Fry the dough to make hollow balls (this hollow ball of f...

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Luang Prabang Salad

Posted by Kroocrew on Friday, February 5, 2010, In : Laos 
Traditional LP salad has a very noticeable feature. It is one colour essentially....Green. No red, no orange, no yellow.


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

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

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Vegetarian Siu Mai 素食燒賣

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

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Ingredients:

  • 2 tablespoons peanut oil
  • 1 garlic cloves
  • 1 teaspoon ginger -- minced
  • 1 scallion -- chopped
  • 1 onion -- coarsely chopped
  • 1/2 small cabbage -- coarsely chopped
  • 2 teaspoons thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon cornstarch dissolved in 1 tsp cold water
  • 24 dumpling wrappers, 3 inch diameter
  • 1/2 cup parboiled or frozen green peas
  • 10 lettuce leaves


Method:

  1. Pre-heat a wok on medium-high heat, add the oil, then the garlic, ginger, and scallion. Stir-fry 15...

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Potent Potatoes

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


Ingredients:

  • 4 large baking potatoes, like idaho bakers
  • 1/4-1/2 cup oil or clarified butter (aka ghee)
  • 2-3 chopped onions
  • 1/4-1/2 cup gingerroot, finely minced
  • 1-2 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon Cayenne or crushed red pepper flakes
  • 8 whole cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2-4 tablespoons tamari or salt (to taste)
  • 1/2 pint cottage cheese (optional)
  • 1/2 lb Monterey jack Cheese, grated (optional)
  • 1 re...

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Lao Salad

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





Ingredients:

  • 1/2 cup Celery hearts (thinly sliced)
  • 2 Green onions (halved lengthwise, then cut into 1" pieces)
  • 16 sprg Cilantro (leaves only)
  • 1/2 cup Fresh mint leaves
  • 1 medium Tomato (halved and cut into very thin slices)
  • 1/2 cup English cucumber (thinly sliced)
  • 1 head Romaine lettuce (inner leaves only)
  • 1 head Butter lettuce (inner leaves only)
  • 1 bn Watercress (large stems removed)
  • 2 Hard boiled eggs (whites and yolks separated)
  • 6 tbsp Vegetable oil
  • 1 tbsp Garlic (minced
  • 1 tsp Palm sugar
  • 5 tbsp Lemon j...

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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...

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Lao BBQ Sauce

Posted by Kroocrew on Monday, January 25, 2010, In : Laos 



This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.




Ingredients:
  • 1tsp of hot pepper paste (Kochujang)
  • 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesam...

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Indian Chutney Recipe List

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


 

(The small "thumbnail" images at the end of each chutney recipe will return you back to this list when clicked)
 


Indian Amla Ki (Gooseberry) Chutney
Indian Apricot Chutney
Indian Banana Chutney
Indian Coconut Chutney
Indian Coriander, Mint and Yogurt Chutney
Indian Date Chutney
Indian Garlic Chutney
Indian Guava Chutney
Indian Hari (Cilantro) Chutney
Indian Kashmir Chutney
Indian Lemon Chutney
Indian Mango Chutney
Indian Mint (Pudina) Chutney
Indian Mint And Mango Chutney
Indian Mint Chutney With Tamarind
I...
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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...

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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...

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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...

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La Phet Thote (Pickled Tea Leaves Salad)

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





Ingredients:
  • 5 teaspoons laphet (*fermented tea leaves)
  • 2 teaspoons crispy fried garlic
  • 2 teaspoons crispy fried yellow beans
  • 2 teaspoons roasted peanuts
  • 1 teaspoon toasted sesame seeds
* I do not know the process of fermentation used for treating the leaves for this dish


Extra Ingredients:
  • Chopped Tomato
  • Chopped Cabbage
  • Dried Prawns
  • Peeled Garlic
  • Green chili

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

Method:

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

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Vegetarian Dumplings with Mushroom and Tofu (素食水饺蘑菇和豆腐)

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





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Ingredients:

  • 2 tbsp olive oil
  • 1 block tofu, well pressed, and crumbled
  • 1/2 cup shiitake mushrooms, diced small
  • 1/2 cup Napa cabbage, diced small
  • 1/2 tsp minced fresh ginger
  • 2 cloves garlic, minced
  • 3 scallions, diced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • dash red pepper flakes (optional)
  • 2 tbsp chopped fresh cilantro (optional)
  • wonton or gyoza wrappers


Method:

  1. Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes.
  2. When the tofu and mushrooms are almost don...

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Taiwanese Fried Tofu with Dipping Sauce (台湾炒豆腐蘸料)

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


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Fried tofu is common throughout Asia. As with most tofu recipes, it is quite simple with an excellent complex sauce.



Ingredients:

  • 1 pound tofu
  • 3 cups oil for frying
  • 2 tablespoons soy sauce
  • 1 scallion, sliced
  • 2 tablespoons cilantro, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sugar
  • 1/2 teaspoon vinegar
 

Method:

  1. Place tofu on a plate. Cover with second plate and place a weight on top. This will press out water. Let drain for about 15 minutes, then discard water.
  2. Place tofu on...

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Liang Ban Huang Gua 涼拌黃瓜 (Pickled Cucumber Salad)

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




                                    A lightly pickled salad commonly served in Taiwan as a zesty appetiser.


            This is a simple dish but it needs to be prepared half a day in advance.
 



Ingredients:
  • 3 oriental cucumbers
  • 1/2 medium-sized carrot
  • 2 tablespoons white rice vinegar
  • 5 cloves garlic, finely diced
  • 1 chillie pepper, sliced
  • 3 teaspoons salt
  • 1 teaspoon sugar

Method:
  1. Scrub cucumber skin well (do not peel). 
  2. Cut cucumbers lengthways into quarters. Cut crossways into finger-length pieces.
  3. Slic...

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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...

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Chai Kueh (Vegetable Dumplings)

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




This is a very popular dumpling with both vegetarians and meat eaters. It's light and flavoursome and with the see through kaleidoscope adds to the anticipation and enjoyment of the eating.

This is the first documented recipe where I have notice the substitute of water-chestnut with Jicama and although i had read this many times I had never come across the frontline use of Jicama in such recipes.


Fillings
Ingredients
  • 300-400g (10 - 14 oz) jicama (yam bean)
  • 3 Tbsp Dried Prawns ( optional)
  • 100g (3...

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Mixed Vegetable Pickle

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




Ingredients:

  • 1/2 eggplant
  • 2 teaspoons salt
  • 1/4 teaspoon turmeric powder
  • 1 cup oil
  • 1 carrot
  • 1 cup of cauliflower florets
  • 1 green or red pepper
  • 5 – 6 shallots or 1 large onion sliced fine
  • 4 cloves garlic, peeled
  • 2.5cm piece ginger, chopped
  • 11/2 teaspoon mustard seeds
  • 1/2 cup vinegar
  • 1/8 teaspoon chilli powder
  • 2 teaspoons sugar
  • 1/4 teaspoon turmeric powder
  • 1 small tin of pineapple pieces, drained


Method:

  1. Slice eggplant into 5cm-long pieces. Wash and mix with 2 teaspoons of salt and turmeric and marinate for hal...

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Vegetable Biryani

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




CC license

Ingredients:

For the rice
 
 3 cups cooked long grained rice
 ½ tsp saffron (kesar)
 2 tbsp milk
 4 tbsp finely chopped mint (phudina) leaves
 Salt to taste
 
For the gravy
 
 240 ml (1 cup) mixed boiled vegetables (cauliflower florets, peas, french beans)
 2 bayleaves (tejpatta)
 4 peppercorns
 4 cloves (laung / lavang)
 480 ml (2 cups) chopped tomatoes
 1 tsp chilli powder
 1 tsp coriander-cumin seeds (dhania-jeera) powder
 ¼ tsp asafoetida (hing)
 ¼ tsp nutmeg (jaiphal) powder
 ¼ cup toma...
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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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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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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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Gaeng Kari Tua. แกงกะหรี่....TUA. (Chickpea Curry)

Posted by Kroocrew on Thursday, December 31, 2009, In : Thailand 
This is a Muslim style curry so any Indian curry masala will be fine with this recipe



Ingredients:

  •       1    clove garlic; coarsely  -chopped
  •       2    coriander roots; coarse -chopped
  •       1/2 tsp whole black peppercorns
  •       2 tb oil
  •       250 ml (~8 oz) coconut milk
  •       1 Tbsp of  curry powder (your choice)
  •       120 gm (~4 oz) potato; peeled and cut into-1 in cubes
  •       250 gm (~8 oz) chickpeas (garbanzos) soaked- overnight (can use tinned)
  •       2    tomatoes sliced into wedges
  •      10    sw...

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Samosa

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




CC license

Makes 8 samosas.

 
Ingredients:

Dough:
120 ml (1/2 cup) all purpose flour
1/2 Tbsp sooji (semolina flour)
1/4 tsp salt
1 1/2 Tbsp oil
1/4 cup minus 2 tablespoon lukewarm water


Filling:

3 large boiled potatoes, peeled and chopped into very small cubes
1/2 tsp cumin seeds
2 chopped green chillies
1 tsp coriander powder
1/4 tsp garam masala
1 tsp amchur (mango powder)
1 tsp salt
2 Tbsp oil
120 ml (1/2 cup) green peas (fresh or frozen)


Method:


Dough:

Mix the flour, sooji (semolina flour), salt, oil and salt togethe...
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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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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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Faux Vegetarian Fish Sauce

Posted by Kroocrew on Wednesday, December 16, 2009, In : Vietnam 


CC license





There are a few recipes for vegetarian Fish Sauce. The following recipe has been well thought out and has tried to approximate many aspects of the True Fish Sauce.




Ingredients:

  • 500 ml (2 cups) shredded dried seaweed
  • 950 ml (4 cups) water
  • 3 cloves garlic (smashed but not minced)
  • 1 1/2 Tbsp whole black peppercorns
  • 120 ml (1/2 cup) soy sauce
  • 2 tsp lime juice (concentrate OK)
  • 2 tsp lemon juice (concentrate OK)
  • 30 ml (2 Tbsp) vinegar
  • 3 tsp sugar
  • 1 tsp ground ginger
  • 1 tsp ground garlic
  • 1/4 tsp chili powder

Dri...
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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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Crumbed Curried Mushrooms

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




CC license


King Oyster mushrooms are the most flavoursome of mushrooms and Matsutake are the most fragrant. A combination heightens the sense of taste well.

Ingredients:

  • 6 King Oyster mushrooms
  • 6 Matsutake mushrooms (if within budget)
  • Vegetable oil for deep fry
  • Rice flour dusting
  • Bread crumbs or panko

Egg wash
  • Jamaican or any curry blend curry powder
  • garlic powder
  • ground white pepper
  • 2 eggs, beaten

   

Directions:

  1. Cut mushrooms in half: King Oysters lengthwise; Matsutake crosswise with a paring knife.
  2. Mix ingredie...

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Roti Maryam

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




CC license


Ingredients:

500 g (about 4 cups) bread flour
2 eggs
2 egg yolks
1 1/2 tsp salt
100 - 150 g margarine or ghee
150 ml warm water
vegetable oil to fry

Directions:

1. Put flour in a mixing bowl.

2. Beat eggs, egg yolks and salt. Pour the mixture into a small depression in the flour. Start incorporate the flour working the mix outwards.

3. Add 25 g ghee and mix well again. Add water and mix a little at a time after each addition work the mix until it's incoporated. Make a pliable dough then  knead until ...
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Vietnamese Style Vegetarian Curry Soup

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




CC license

 

Ingredients:

•    30 ml (2 Tbsp) vegetable oil
•    1 onion, coarsely chopped
•    2 shallots, thinly sliced
•    2 cloves garlic, chopped
•    11 gm (2 in) piece fresh ginger root, thinly sliced
•    1 stalk lemon grass, cut into 2 inch pieces
•    25 gm (4 Tbsp) curry powder (Vietnamese style or Madras style)
•    1 green bell pepper, coarsely chopped
•    2 carrots, peeled and diagonally sliced
•    8 mushrooms, sliced
•    455 gm (1 lb) fried tofu, cut into bite-size pieces
...
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Sayur Lodeh (Indonesian vegetables in coconut curry)

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




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A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia.


 Ingredients:

Oil 3 tablespoons
Garlic, minced 2 to 3 cloves
Galangal or fresh ginger, minced 2 teaspoons
Chile pepper, sliced into rounds 1 to 3
Lemongrass, white part of stalk only, minced 1 piece
Coriander, ground 1 teaspoon
Turmeric 1/2 teaspoon
Coconut milk 2 cups
Potato, peeled and diced 1
Carrot, peeled and sliced into rounds 1
Green beans, trimmed 1 cup
Onion, th...
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Bumthang Putta (Buckwheat Noodles With Egg Strips And Scallion)

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


 Ingredients:


1 bunch large scallions [about 4 ounces, 110g].
1 small onion [2 ounces, 55g], peeled and quartered
1 medium tomato [about 5 ounces, 140g], quartered
3 large eggs
Salt and freshly ground black pepper
1 tablespoon vegetable oil


Method:

1/2 pound [230g] Japanese buckwheat noodles (soba), available at some supermarkets and most oriental food stores. Cook according to package instructions until tender. (Alternatively you may like to make your won noodles and he recipe and method is at t...
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Red Rice Pilaf with Orange and Ginger

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



Ingredients:

2 Tbsp olive oil
1/4 cup chopped onion
3  strips orange zest 5cm x 1 cm (2x1/2-inch) - minced
2 tsp finely chopped fresh ginger
1 tsp minced garlic
1/8 tsp red pepper flakes
240 ml (1 cup) uncooked Bhutanese red rice
540 ml (2 1/4  cups) water
1 tsp kosher salt
1 Tbsp chopped fresh dill weed


Method:

Heat the oil in a large wide saucepan or deep skillet over medium low heat. Add the onion, cook, stirring, over low heat, until golden, about 10 minutes. Add the orange zest, ginger, gar...
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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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Chinese Crisp Shallot Garnish 脆葱配菜

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





Ingredients:


500 gm shallots
3 -4 tbsp cooking oil


Method:

Wash and remove the loose skin of the shallots while wet. Top and tail the corms.
Shake the shallots dry.
Slice the shallots finely
Heat the oil in a wok over moderate heat. Test with cumin seed for sputtering.
Add the shallots and stir fry mixing continuously until browned.
Transfer the cooked shallots onto a paper lined plate and shake to maximise the oil removal as soon as transferred. Do this thoroughly (a little like winowing rice.)
When t...
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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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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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Chinese Ginger Dipping Sauce (中国姜蘸料)(2 recipes)

Posted by Kroocrew on Thursday, December 3, 2009, In : China 


CC license




Recipe #1

Ingredients:

•    1/2 cup light soy sauce
•    1/4 cup red wine vinegar
•    2 teaspoons minced ginger
•    2 tablespoons brown sugar
•    2 spring onions (green onions, scallions), chopped

Preparation:
  1. In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
  2. In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar i...

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Chinese Scallion Pancakes 葱油饼

Posted by Kroocrew on Thursday, December 3, 2009, In : China 


CC license
The origin of the Pizza. Thanks Marco!



Ingredients:


  • 160 ml (2/3 cup)  flour + some more
  • 80 ml (1/3 cup)  water
  • Butter/Ghee (or the use of a veg oil for a vegan food)
  • Salt
  • 120 ml (~1/2 cup) chopped green onions/scallions divided to 3 portions
  • 3 tablespoons of cooking oil
Method:
  1. In a medium sized bowl, combine  flour and  water to make a manageable dough.  It's a good idea to start with less water and increase a tablespoon at a time since  the exact measurements will vary depending on flour.  (The d...

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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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Bukkake Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 

CC license
 


It's a simple udon dish. Instead of dipping udon noodles in the sauce, the sauce is poured over noodles as bukkake means pouring in Japanese. Put various toppings, such as grated daikon radishes, grated ginger, boiled eggs, sliced green onion, and so on.



Ingredients:

  •     4 portions udon noodles
  •     4 Tbsps katsuobushi (dried bonito flakes)

    For sauce:

  •     120 ml (1/2 cup) soy sauce
  •     480 ml (2 cups) *dashi soup stock
  •     45 ml (3 Tbs mirin

*There are various recipes for dashi here

*There are ...

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Curry Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 


CC license
 



Ingredients:

  • 140 gm (5 oz) thinly sliced pork, or chicken thigh, cut into bite-size pieces
  • 1/2 onion, thinly sliced
  • 8 cm (3 in) carrot, julienned
  • 4 shiitake mushrooms, thinly sliced
  • 2 tsp curry powder
  • 1200 ml (5 cups) *dashi soup
  • 80 ml (1/3 cup) soy sauce
  • 60 ml (1/4 cup) mirin
  • 2 1/2 Tbsp katakuriko starch or potato starch, mixed with 60 ml (4 Tbsp) of water
  • 10 cm (4 in) negi, or green onion, diagonally and thinly sliced


* Recipes for dashi soups are here. There are also commercial dahsis available in...
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Tonkatsu Sauce (Japanese Korroke serving sauce)

Posted by Kroocrew on Monday, November 23, 2009, In : Japan 



CC license

This is one of the popular accompanying sauces for various Japanese Korroke



Ingredients:

  • 1 teaspoon dry yellow mustard powder
  • 4 teaspoons sake (rice wine) or use dry sherry
  • 1/4 cup ketchup
  • 4 teaspoons rice wine vinegar
  • 4 teaspoons soy sauce
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons sugar
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon minced garlic

Method:

  1. Combine mustard powder and sake in a medium-sized  bowl.
  2. Whisk until smooth.
  3. Add remaining ingredients and mix well until thor...

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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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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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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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Shukto (Bengali stir fried vegetables)

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



Ingredients

Plantain 1
radish/daikon 240 ml (1 cup)
Potato 1 medium
Eggplant 1 medium
Bittergourd 1 (slice thinly)
Mustard seeds 1-1/2 tbsp.
Fenugreek seeds 1/2 tsp.
Poppy seeds 2 tbsp.
salt to taste 1 tbsp.


Directions:

Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water.
Cut plantain, radish, potato and eggplant lengthwise 5 cm ( 2" long).
Heat 60 ml (1/4 cup) of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp...
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Paeng-ee Beosut Jeon (Enoki mushrooms Pancakes)

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




CC license
Ingredients:


1 egg
1 pack of enoki mushrooms
1/4 an onion
4 stalks of garlic chives
1/4 a carrot (small)
Pepper
Salt
White flour: 1 tbsp
Sesame oil: 1 tsp


Method:

  1. Finely chop the onion, garlic chives, and carrot.
  2. Cut the bottom 4-5 cm of the mushrooms off (the roots) and wash the rest for use.
  3. Add the flour and sesame oil onto the mushrooms then roll the mushrooms to coat their surface thoroughly with  flour and sesame oil .
  4. Beat the egg, add the pepper, salt, and all the vegetables, then mix them wel...

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Kkaenip Jang Ddeok (Seasoned sesame leaves pancakes)

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




CC license
“Jang” is a kind of seasoning, like soy sauce (Gan jang ), soy bean paste (Doen jang ), or chilli paste (Gochu jang ). Therefore “Jang Ddeok” means pancakes seasoned with some kind of sauce as mentioned above. The name  changes according to the sauce, vegetable and meat you add.


Ingredients:

Flour mix: 240 ml (1 cup)  You can just use flour.
Water: 180 ml (3/4 cup)
Chili paste (Gochujang): 1 tsp
5 sesame leaves
1/4 a zucchini
1 green chili
4 stalks of spring onions
1/4 onion

Method:

1. Thin ...
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Htut Thayar Palata (Burmese paratha)

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




CC license
ingredients:

400g plain (all purpose) flour
½ teaspoon salt
20g caster  sugar (omit or reduce for savoury version)
30g butter
1 egg, beaten
50ml milk
150ml water
peanut oil for greasing & frying

Sieve flour into a mixing bowl. Add salt, sugar and butter. Rub butter until it resembles bread crumbs. Make a well in the middle, add egg and milk. Then gradually add water while mixing with hand until it comes together to a sticky dough.
Turn out onto a well-oiled non-stick work surface and knead for 10 mi...
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Kyauk Geor (coconut agar jelly)

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




CC license
Ingredients:

15g agar agar strands
350ml fresh coconut milk
350ml water
130g caster sugar
¼ teaspoon salt


Method:

First soak the agar agar in a bowl of water for 10 minutes until softened. Drain and cut the strands in half and place into a saucepan with  the coconut milk and water and bring to the boil.
Simmer over moderately high heat, stirring frequently and keeping a close eye so it does not bubble over. Cook until all the agar agar strands have completely dissolved, about 15-20 minutes. Turn ...
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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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Puri

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





Ingredients:


Whole wheat flour : 480 ml (2 cups)
Vegetable oil : for frying
Water : 180 ml (¾ cup )
Salt

 
Method:

1. Slowly add 180 ml (¾ cup) of water and a pinch of salt to whole wheat flour. Knead the mixture to a firm dough.
2. Divide the dough into small balls. Grease your palm with a few drops of oil and roll out into 15 cm (6 in) rounds.
3. Heat the oil in a round vessel. Fry the round puri one at a time. Hold them under the oil on one side till it puffs.
4. Take out the puri and drain ex...
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Nepali Aloo (Potato Kebabs)

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






Ingredients:

  • 6 medium potatoes
  • 1 tbsp cumin powder
  • 1 tbsp corriander powder
  • 1 cm (1/2 in) ginger, chopped
  • 5 cloves garlic ground to paste
  • 1 cup yoghurt
  • 1/2 tsp pepper powder
  • chillie powder to taste
  • 1/4 tsp turmeric powder
  • salt to taste
  • 4 small bay leaves (salem leaves)
  • 1/2 cup oil
Method:
  1. Peel potatoes and cut into 4 to 6 equal sized pieces.
  2. Mix all ingredients except potatoes, oil, chopped ginger and bay leaves into a smooth paste.
  3. Marinate the potatoes in this mixture for at least 4 hours. Don't leave the...

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Nasi Kuning

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




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Ingredients:

300 gm rice
1 ½ cup coconut milk
1 cup mushroom stock
1 salam leaf
1 tsp Turmeric
Lemon grass (bruised)
Galangal (sliced).

Method:
Place all the ingredients in a cooking pot and bring the contents to the boil. Simmer moderately vigorously for 10 minutes.
Remove the galangal, lemon grass and salam leaf.
Shape the rice into a tall cone.
Serve with cucumber and tomato, ayam panggang and sambal oelek trassie.


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Perkedel Jagung (Corn Fritters)

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




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      sweet corn kernels from 3 corn cobs.
     1 Tbs. chives slices
     1 egg beaten
     2 Tbs. flour
     1 cup of oil for frying


Spice Paste Ingredients:

     1 Tbs. kunci root, pounded
     2 tsp. coriander, dryly fried
     1 tsp.  peppercorns
     6 shallots
     3 clove garlic
     1 tsp. salt
     sugar to taste


Method:

Coarsely pound the corn kernels.  Mix it with the the rest of the ingredients including the ready spice paste to make a smooth and thick batter.
Heat the oil  medium high.  Take ...
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Vegetable Roll

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



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Ingredients:

•    tablespoon olive oil,
•    teaspoon olive oil, divided
•    ¼ teaspoon minced garlic
•    ¼ teaspoon red pepper flakes
•    1 cup packaged coleslaw mix
•    1 (3 ounce) can sliced mushrooms, drained and chopped
•    2 teaspoons salt, divided
•    1 teaspoon pepper
•    ¾ cup diced peeled, cored, seeded tomatoes
•    ¼ teaspoon cumin 1 (8 count) can refrigerated crescent dinner rolls fresh cilantro stems (optional)


Method:

1.    Sauté 1 tablespoons oil, garlic...
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Bhuna Khichuri

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

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Ingredients:


  • Moog Daal 1 cup
  • Pulao Rice 4 cups
  • Frozen vegetables 2 cups
  • Onion 1 medium
  • Jalapeno or chilli 4
  • Ginger 3/4 tsp
  • Cumin 1/2 tsp
  • Coriander 1/2 tsp
  • Turmeric 1 tsp
  • Garlic 1/2 tsp
  • Cooking oil 1/2 cup


Method:

1.    Take 1 cup of "moong" daal and 4 cups of "pulao" rice in a rice cooker.
2.    Wash the mixture and drain out excess water.
3.    Add 2 cups of fresh or previously-frozen mixed vegetable pieces (broccoli, cauliflower, sweet peas, long beans,                 carrot, corn  etc.).
4.    Add smal...

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Aloor Chop (Potato Patties)

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






Ingredients:
 
  • Mashed potatoes 1 cup
  • Onion (finely chopped) ½ cup
  • Coriander (finely chopped) ¼ cup
  • Green peas (boiled) ½ cup
  • Green chilies (finely chopped) 2
  • Few drops of lemon juice
  • Salt, red chilly powder, black pepper to taste
  • Corn flour 1 cup/ Toast biscuit powder


Method:

  1. Mix all ingredients (mashed potatoes, onion, coriander, green pea, green chili, lemon juice, salt, red chili powder, black pepper) except the corn flour, in a bowl.
  2. Make small patties and coat with the corn flour or toast biscui...

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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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Paneer Mushroom Masala

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

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Ingredients:


  • 60 ml (4 tbsp)Oil.
  • 60 ml ( 4 tbsp) Ghee
  • Onions. 2 medium size (100 gm) Chopped finely
  • Crushed garlic. 2 tbsp
  • Crushed Ginger. 2 tbsp
  • Paneer pieces (cheese) . 250 gm
  • Mushrooms. 400 gm
  • Tomatoes.  2 large (150 gm). Finely chopped.
  • Garam masala. 1 tbsp
  • Chillie powder.  ½ tbsp.
  • Cumin seeds. 1 tsp
  • Coriander leaves. 1 tbsp Chopped.
  • Salt.

Method:

  1. Heat oil and Ghee in pan and add cumin seeds and sauté to golden brown.
  2. Add ginger and garlic pastes.
  3. Add garam masala and stir fry for 2-3 minu...

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Saak-er Ghanto (Vegetarian Curry)

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



Dhaka, the capital of Bangladesh.
 A country headed for mass emigration due to global warming.
Her problems just seem to increase.



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Ingredients:

  • 1 cup diced eggplant
  • 1 cup diced pumpkin
  • ½ cup diced potato
  • ½ cup diced radish
  • 3 cups chopped spinach
  • ½ tsp *Panchforan
  • ½ tsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp mustard paste or powder
  • 1 red chili, halved
  • ½ tsp sugar
  • salt
  • 2 tbsp oil
Method:

  1. Place chili and panchforan in heated oil. As the seeds brown, add in the potato and radish. Fry for about 2 ...

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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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Joseon Hobak Guk (Korean Pumpkin Soup)

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





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Ingredients:

  • Pumpkin(s) (any pumpkin or squash should do. The Japanese pumpkin is the traditional squash used).
  • sugar
  • salt
  • rice flour
  • cold water ( to mix with the rice flour)


Directions:

  1. Cut the pumpkin into manageable segments suitable for cooking and remove seeds and fibrous material from the centre
  2. Boil pumpkin in a large saucepan until soft.
  3. Peel pumpkin.
  4. Calculate the amount of pumpkin pulp you have.
For every 1 litre (4 cups) of pumpkin pulp
    Add:
        15 ml (1 tbsp) Sugar
        1 tspn Sa...
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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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Jakopi Tofu

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


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



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 Ingredients

•    2 blocks of soft tofu, the fresher the better.
•    40g (1 1/2 oz) of dried chirimenjako* (anchovies)
•    50g (2 oz) peanuts or almonds
•    Green onions
•    10ml (2 tspn) sesame seeds
•    5ml (1 tspn) sesame oil
* Available in Japanese grocery stores and online retail suppliers of Japanese foodstuffs. I would presume that any  dried anchovies would be suitable(?)
  

C...

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Gomaae

Posted by Kroocrew on Monday, October 12, 2009, In : Japan 

 
Gomaae is a Japanese side dish with a sesame dressing. The primary food in this recipe is spinach.




CC license
 
Ingredients:

•    Fresh spinach
•    2 tbsp miso* (soya bean paste)
•    2 tbsp sugar
•    2 tbsp ground sesame
•    1 tbsp sake

________________________________________
Preparation:

     1) Wash the spinach well and put it with the roots first into boiling water.
     2) Boil the spinach for one minute. 
     3) Cool the spinach down under cold water. Then, press the water out of the spinac...

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Cumin Rice

Posted by Kroocrew on Friday, October 9, 2009, In : India 

A flavoursome universal rice which can be served with anything.


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Unrelated but what a great shot!





Ingredients:

2  cups uncooked long grain rice (Basmati rice) 
2  teaspoons cumin seeds 
1  tablespoons butter or ghee
4  cups water 
salt 
dash of lime juice


Method:
  1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minutes.
  2. Add the cumin seeds and fry for 2  minute(s) till the seeds splutter.
  3. Add the rice, lime juice, water and salt and mix. Bring to boil ...

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Vegetable Pakoras

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


Pakoras are made with different vegetables, akin to tempura but the batter is part of the flavour as well as the texture


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Ingredients:

•    1 cup besan (gram flour)
•    3 tablespoons rice flour (optional. This lightens the batter somewhat and produces a crispier pakora)
•    1 tablespoon of coarsely ground coriander powder
•    1 teaspoon cumin seeds
•    2 chopped green chilies
•    2 tablespoons chopped fresh cilantro
•    salt 
•    3/4 cup of water
•    cooking oil 
•    assort...

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Coconut Chutney

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

    

   

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Ingredients :



1 cup Coconut (grated)  
2 Red Chillies(dry)
1 or 2 Fresh chillies    
1 tsp mustard seeds
2 tsp urad dal                    
1 small piece tamarind (dry)                
1 tsp sugar                       
pinch hing                       
1 tbsp oil                         
pinch salt                        (salt can be added when served)


Method :

Grate or blitz the Coconut meat in a food processor such that the meat is coarsely ground and definitely not a paste. . A relatively ...

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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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Spiced Mushrooms

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




CC license
Serves 4 people


Ingredients

•    10 mushrooms. Cleaned and sliced 
•    1 tsp chilli powder
•    1/2 tsp garam masala powder
•    1/4 tsp turmeric powder
•    1 tsp cumin seeds (freshly ground)
•    2 tsp of your preferred cooking oil for frying
 
Directions

1.    Add the mushroom slices into a pot of salted boiling water for a min. 
2.    Remove and wipe excess water from the mushrooms with tissue paper.
3.    Heat 2 tsp oil in a frying pan,saute the mushroom slices for 1 minute .
4.    Add...

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Potato Curry with Yogurt Sauce

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



Ingredients:
  • 2 large boiled potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 2 teaspoons besan (gram flour)
  • 1 bay leaf
  • 4 tablespoons yogurt
  • 1 teaspoon grated ginger
  • 1 teaspoon finely chopped green chilies
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon paprika
  • 1/4 chopped cilantro (hara dhania)
  • 1 1/2 cups of water
  • salt
Method:
  1. Boil the potatoes until they are tender.
  2. Peel and cube the potatoes.
  3. Mix the yogurt, ginger, green chillies, ...

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Aloo Masala

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


Can be served banquet style as a dish of many or used as a filling for a dosa (dal pancake). It's a savoury spicy potato dish.
 
 


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 Ingredients

•    2 large potatoes
•    1 tablespoon oil
•    Pinch of asafetida (Hing)
•    1/2 teaspoon cumin seeds
•    1/2 teaspoon mustard seeds
•    1/2 teaspoon turmeric
•    1 finely chopped green chili (adjust to taste)
•    salt
•    1 teaspoon lemon juice
•    1 tablespoon chopped cilantro (corriander)


Method:

1.    Boil the potatoes until they...

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Fried Garlic a Garnish

Posted by Kroocrew on Tuesday, October 6, 2009, In : Thailand 


 

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Cooked garlic is a delightful flavour and much lighter in taste than the raw garlic, presumably because some of the volatiles have been driven off plus some oxidation of the thiolic compounds of  the flavour base. Picled garlic retains a strong flavour but some of the flavour is extracted into the surrounding pickling solution. Pickled garlic is a gift from the gods.
"Thai" garlic is very special with small cloves and mauve skin. It's relatively expensive however and the chinese imprts are ...

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Bhutani Red Pilaf

Posted by Kroocrew on Friday, October 2, 2009, In : Bhutan 




Ingredients:
  • Vegetable cooking oil 
  • Butter or ghee (1 Tbspn)
  • onion chopped (1/2 cup)  
  • orange zest from a quarter of a navel orange or 1 tangerine 
  • lime zest from a quarter of a kaffir lime
  • Ginger mashed  (1 Tbspn)   
  • Garlic mashed (2 tspn )  
  • Chillie flakes (2 pinches) 
  • Bhutanese red rice (1 cup)   
  • Water 550 ml (2 1/4)  cups  
  • Salt 1 tspn  
  • fresh herbs chopped (1 Tbspn) 
Method:
  1. Heat the oil in a pan or wok (with cover) over medium low heat then add the butter/ghee.
  2. Add the onion, cook, stirring until ...

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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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Ba Ya Gyaw (Spiced Yellow-Pea Fritter)

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

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Ingredients:
  • 240 ml (1 cup) Dried yellow split peas (Kalar Pare) (Garam Dhal)
  • 1 Medium-size onion, sliced
  • 60 ml (1/4 cup) Chopped coriander (Nan Nan Pin)
  • 2 Small green chilies, finely chopped
  • 1/2 tsp Ground cumin seeds
  • 1/2 tsp Salt
  • 1 tbsp Toasted chick-pea flour (Pare Hmont)
  • 1/2 tsp Ground turmeric.
  • 60 ml (1/4 cup) Water
  • Oil for deep-frying

Method:
  1. Cover the peas with water & soak overnight.
  2. Next day, drain and process to a coarse consistency.
  3. Mix the peas with onion, coriander, chili, cumin seeds, salt,...

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Mangosteen: The queen of fruit

Posted by Kroocrew on Tuesday, September 22, 2009, In : Indonesia 
The Purple Mangosteen (Garcinia mangostana), colloquially known simply as "the mangosteen", is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m (20–80 ft) tall. The rind (exocarp) of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and texture.


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The juvenile mangosteen fruit, first appears as p...

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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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Mattar Paneer (Peas with Cheese)

Posted by Kroocrew on Monday, September 14, 2009, In : India 



Mattar Paneer is a popular main course Northern Indian dish, made with green peas, paneer, and a creamy blend of spices.


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Serve 2 to 4.
 
Ingredients:
•    1 16 oz. bag of frozen green peas
•    3 medium size tomatoes
•    1/2 lb paneer
•    3 tablespoons oil
•    Pinch of asafetida (hing)
•    1 teaspoon cumin seeds (jeera)
•    2 bay leaves (tajpat)
•    1/2 inch of cinnamon stick (dalcheene)
•    1 tablespoon chopped ginger
•    1 tablespoon coriander powder (dhania)
•    1/2 teasp...
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Saffron Rice (Kesar Chaval)

Posted by Kroocrew on Monday, September 14, 2009, In : India 

 


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Ingredients:

480 ml (2 c.) long grained rice (eg. basmati rice)
5 ml (1 t) saffron threads
45 ml (3 T) plus 4 cups boiling water
90 ml (6 T) ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
240 ml (1 c.) finely chopped onion
10 ml (2 t) salt
2.5 ml (1/4 t) ground cardamom


Method:

Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and ...
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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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Aloo Gobi (Indian Potato and Cauliflower curry)

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


 
This recipe is light in richness but very natural with the cauliflower flavour coming through well. It is designed to retain some of the crunch and even though it has substantial fats  (the oil) , the lemon really cuts it back in flavour. It is a very different consistency to that presented by many Bangladeshi owned restaurants. The flavour of remaining left-overs is stunning. An alternative recipe with greater depth is presented following.



Ingredients:
  • 3 medium potatoes
  • water for boiling
  • 1 sma...

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Ua Sai Khai (Stuffed Lemongrass)

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


A very popular dish at tamarind restaurant. Luangphabang.


 



Ingredients:
  • 4 cloves garlic, minced
  • 6 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1 kaffir lime leaf, fine chiffonade
  • 1 tsp. sea salt
  • 8 oz. tofu, drained and cubed
  • 10-12 thick stalks lemongrass
  • 2 eggs, beaten
  • oil, for deep frying

Method:
  1. Brown tofu in a pan, season with 1 tsp. soy sauce and let cool.
  2. Crumble into very small bits and place in a mortar or food processor with the garlic, green onion, cilantro, lime leaf, and salt. Blend until ...

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Nasi Lemak (Fragrant Coconut Milk Rice)

Posted by Kroocrew on Friday, August 28, 2009, In : Malaysian (Nyonya) 

 




 
Ingredients:

  •  1(240 ml)cup Long grain rice (eg: basmati rice)
  • 2 (480 ml)cups Coconut milk
  • 1 to 3 pandan leaves ( tied in a knot) ( subst: 2 Bay leaves)
  • 1tsp (5 ml) Ginger pieces
  • 1/2tsp (2.5 ml) Lemon grass pieces
  • Salt
  • 1tbsp (15 ml) cooking oil

Method:
  1. Wash and clean the rice and put it in a heavy bottomed pan,
  2. add the coconut milk, bay leaves, ginger pieces, lemon grass pieces, salt ,oil and cook everything on a high flame.... when contents begin to boil, lower the heat to a simmer and maintain on ...

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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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Thai Vegan Fried Rice (Khao Phad Jay)

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



Fried rice with no eggs, no fish sauce, and no meat, lots of Thai flavour from pepper, garlic, and a bit of curry paste. This is a typical dish of the Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. Rice is not eaten with chopsticks by Thais at all but with a fork and spoon.



Ingredients:
  • 6 cups cooked long-grain rice) 
  • 2 tablespoons vegetable oil 
  • 3 tablespoons coarsely chopped garlic 
  • 1 small onion, finely chopped 
  • 1/2  teaspoon fresh gr...

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Chola (Channa Masala)

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





Ingredients:
  • Garbanzo beans 15 oz (425 gm) can (canned works well)  
  • Cooking oil: 3 tbsp (45 ml)  
  • a. Hing powder: pinch  
  • b. Cumin seeds: 1 tspn  (5 ml)
  • c. Basan (Gram flour): 1 tspn  (5ml)
  • d. Tomato puree: 1 large tomato  
  • e. Ginger paste: 1 tspn  (5 ml)
  • f. Green chillie finely chopped: 1 tspn  (5 ml)
  • g. Turmeric powder: ½ tspn  (2.5 ml)
  • h. Chillie powder: ½ tspn  (2.5 ml)
  • i. Coriander powder: 3 tspn  (15 ml)
  • Salt: 1 tspn  (5 ml)
  • Approx ½ cup (120 ml) water.  
  • a pinch to ¼ tspn ( 1.25 ml) Garam M...

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  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.


  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

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