Asian Recipes
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Previous 1 2 3 4 5 6 7 [8] Next Nyonya Cakes 340 gm wet rice flour or rice flour Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves. Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the flour mixture, stirring all the time till it is well blended. Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red colouring in another portion. Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter in the tin. Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter and steam till mixture is used up. Note: Stir the mixture each time before pouring into the tin. Test each layer is cooked before making the next layer. You can use your fingertips to check if the layer is cooked. It can take more then the required 8 minutes. It is required to leave the cake to cool down completely before cutting and serving. *************************** Chicken Rice 1 big chicken (clean and cut into 12 pcs) Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt. Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard, substitute with margerine) For the Chicken: Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve the chicken stock before using. Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce, Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar. Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the chicken is already cooked fry it for 5 min only) *************************** Laksa Lemak Nyonya 500 gm yellow noodles/vermicelli/spaghetti For Garnishing: Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds. Saute the paste with enough oil. Once the aroma rise add in the light coconut milk, lemon grass, salt and sugar. Lower the flame and simmer for 5-10 minutes. Finally add in the tofu puffs and curry leaves. *************************** Malaysian Chicken Curry 3 skinless chicken thighs Heat olive oil in a medium saucepan. Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger for 2 minutes. Stir in curry powder, mix well for another minute. Stir in chilli paste, stir fry until well-combined. Add curry leaves and lemongrass, stir fry until fragrant (about 2 minutes). Add about 1 cup of water and coconut milk. Simmer for 2 minutes. Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry. In the meantime, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 510mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice). Add the evaporated milk to the curry, stir well. Add the vegetables and simmer for another 10 minutes. You may add some salt and pepper if desired (i usually add a good dash of black pepper). Finally, stir in the dessicated coconut (the mixture should be quite thick). Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber. Add salt to taste and serve with rice. *************************** Hokkien Mee Rinse noodles under hot water; drain. Transfer to a large bowl, separate with a fork (being careful not to break them). Heat a large oiled non-stick pan; pour in half the combined eggs and water. Swirl pan to make a thin omelette; cook until just set. Transfer omelette to board, roll tightly, cut into thin strips. Repeat with remaining egg *************************** Fish in Hot Coconut milk Cut fish and season with salt and turmeric powder and fry fish to a golden brown. Remove and drain oil thoroughly and arrange on a serving plate. Fry the pounded ingredients in low flame. Once the smell arise, add in tomatoes, chilli powder, salt, sugar and coconut milk. Bring almost to the boil and simmer until the sauce is thick and fragrant. Pour over fish and serve. Garnish with choppes spring onions or coriander leaves if desired. *************************** Crab Rendang 4 large crabs(halve) Ingredients to be pounded: 10 or more dried red chillies(soak in water) Heat oil in wok Stir fry the pounded ingredients until fragrant Add in the coconut milk and let it simmer gently. Half way, add in the crabs and cook until required thickness or dried. *************************** Spicy Assam Fish Curry 750g fish spanish mackerel 5 fresh red chillies Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to get nice colour. Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower fire. Simmer until fragrant. Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer Add seasoning and mix well. *************************** Lemak Sayur Nyonya 1/2 cup prawns To be made into a paste/grind: Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and squids. Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently. Add in 650 ml of coconut milk and stir. Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml coconut milk. Once one or two bubbles appear close fire. Dish out. Note: The important ingredients for the dish is the fresh turmeric and the turmeric leaf. Do not omit it then the dish would not have its original flavour. *************************** Spicy Asparagus with Prawns 400g asparagus, cut into 4cm lengths Grounded ingredients: 10 shallots Heat oil in wok,saute ground spices until fragrant Add prawns and fry until the colour changes to pink Add asparagus,mix well,sprinkle 2-3 tbsp water onto mixture and cover wok. Cook for 1 min. Add salt and sugar,mix well and taste Serve hot with rice Note : Can substitute asparagus with french beans,sweet potato leaves or broccoli *************************** Nasi Lemak 500 gm long grain rice (wash and soak in water for 15 minutes then drain it) Combine the rice, coconut milk, ginger, salt and screwpine leaves in a rice cooker. Once the rice is cooked stir it with a fork. *************************** Malay Style Curry Puff To make WATER DOUGH, place flour in a mixing bowl. Rub in shortening and add in the *************************** Beef and Chicken Satay 2 cloves garlic, minced Soak a package of small bamboo skewers in water for 2-3 hours. Prepare all ingredients and have at hand. Combine the seasoning ingredients in a medium size bowl and mix well. Mix the meat with the seasoning and marinate at room temperature for one hour or refigerate overnight. Preheat a grill or broiler. Thread the marinated meat onto the skewers. Cook the satays over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done. Do not leave them un attended! .Serve immediately on a garnished plate. The besxt flavor is from grilling, but you can broil skewers in the oven too. Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil, otherwise they will simmer in their own joices, becoming tough and dry. *************************** Mangosteen Sorbet 2/3 cup mangosteen, chopped Peel the fruit, chop or diece the flesh and then push through a fine sieve. Stir the champagne into the puree. Whip up the egg white until thick and then add the sugar and re-beat. Fold the eggwhite mixture into the fruit puree. Freeze. *************************** Chicken Rendang 1 kg chicken (clean and cut into 12 pieces) Heat oil in a large wok and add in the grounded ingredients. Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface. Add the chicken and mix throughly. Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil starts to surface for at least 30-40 minutes over low flame. Serve hot *************************** Fried Prawnsin Shell Heat oil until very hot, deep fry prawns for about 1 min. Dish and drain. Leave 2 tbsp oil in wok, saute ingredients A until fragrant, add prawns, Stir to mix and pour the sauces Stir and cook until the gravy is thick and the prawns have absorbed all the seasoning. Dish onto the serving plate. Garnish with spring onion and red chillies. *************************** Chinese Style Steamed Prawns 600g prawns(clean with the shell) Chilli sauce Ingredients: Steam over high heat for about 8-10 minute (depending on the size of prawns) Pour wine and egg white over the prawns and steam for another 1 min. Serve hot with chilli sauce For the sauce, combine all the sauce ingredients and leave to marinate for 1 hour before serving . *************************** Seafood Fried Rice 2 bowls cooked cold rice Seasoning: 2 tbsp thin soy sauce Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked. Add red chillies, rice, green peas, Stir fry until well mixed and hot Add in the seasoning, then the beaten egg and continue to fry until rice is dry. Add salt and pepper. Dish on to plate and garnish with spring onions. Note: U can use a bit of ginger and shallots if preferred. *************************** Roti Jala 2 cups plain flour Sift flour into bowl and add salt. Stir in beaten eggs and coconut milk and beat smooth. Use a whisk. Strain batter. Grease and heat a medium non-stick pan on low heat. Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that the pancake will have a lacy pattern. Cook until set turn over onto a dish. *************************** Chicken Serunding To pound into a paste: 1 chicken *************************** Eggplant with Prawns 2-3 eggplant (cut into 4cm long and halve it) Heat the wok, put in the shrimp paste and roast it. Break it into bits. Roast until fragrant. Then add in 6 tbsp oil. Stir fry the garlic and onions. Add in the prawns, pounded turmeric, and chilli paste. Add oil if paste is dry. Finally add in the egg plant and stir fry until cook in all sided. Season with salt and sugar and sprinkle a bit of water Cook until done. Use low flame for this dish. Note: Can use turmeric powder instead for fresh turmeric. *************************** Oats Vegetable Puffs 2 tbsp white quaker oats (or any other brand) For Coating: 1/2 cup bread crumbs Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it with bread crumbs and fry in hot oil in low fire. Note: Stir the mixture each time before pouring into the tin. Test each layer is cooked before making the next layer. You can use your fingertips to check if the layer is cooked. It can take more then the required 8 minutes. It is required to leave the cake to cool down completely before cutting and serving. take more then the required 8 minutes. It is required to leave the cake to cool down completely before cutting and serving. Previous 1 2 3 4 5 6 7 [8] Next
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