Showing Tag: "vegetarian" (Show all posts)

Piyaju (Onion Fritters)

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)

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)

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

Steamed Hoisin Seitan Baozi

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)

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

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)

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)

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

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)

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

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

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)

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

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)

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)

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)

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

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

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)

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)

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)

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)

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

"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

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

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

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

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

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

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)

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

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)

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)

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

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

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

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

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)

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)

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

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)

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

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)

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

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

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

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

Sembei 煎餅 (Japanese Rice Crackers)

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)

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)

{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)

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

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)

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)

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)

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)

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

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)

Yogurt with Bananas (Kela Raita)

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 )

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)

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

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

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

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

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)

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)

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

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)

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)

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

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)

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

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)

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

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

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)

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)

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

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)

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

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

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

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)

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.

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)

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

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 95^oC (200^oF) 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

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

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

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

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

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)

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)

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)

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)

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

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

 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

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)

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

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

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

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)

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

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

Curried Yam (Jimikand Ka Saag)

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

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

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)

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)

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

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)

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

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

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)

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

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

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)

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)

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

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)

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

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)

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

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

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

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

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

© 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)

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

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)

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

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

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

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

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

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Vegetarian Siu Mai 素食燒賣

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

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

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)

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

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

 

(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)

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

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

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)

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)

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)

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)

                                    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

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)

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

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

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)

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)

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)

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)

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

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

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)

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

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)

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

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

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

 

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)

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)

 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

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

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

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)

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)

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)

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

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)

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

 

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

 

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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