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Prawn Fried Rice

For this fried rice dish, it is important to use the freshest prawns.The prawns give the fried rice a nice seafood flavour and comes with a natural sweetness which cannot be substituted with the use of any form of seasoning.


* 3 rice bowls of cooked white rice
* 1 rice bowl measure of medium prawns (shelled and cut into smaller pieces)
* ½ rice bowl measure of carrots (diced small)
* ½ rice bowl measure of French beans (diced small)
* 3 cloves garlic (chopped finely)
* 4 shallots (sliced thinly)
* 3 large eggs
* 4 tablespoons cooking oil


* 2 teaspoons dark soy sauce
* 2 teaspoons light soy sauce
* 2 teaspoons Worcestershire sauce
* Salt and white pepper powder to taste


Heat oil in wok on and fry shallots on medium heat till golden brown. Remove and set aside fried shallots.

Add garlic, carrots and French beans and stir well for a minute. Add prawns and stir well till prawns turn red. Push ingredients aside by making a well.

Add a tablespoon of oil in the center and break eggs into the oil. Once eggs are semi-cooked, add rice and push ingredients into it.

Stir evenly and press rice to separate grains from one another. Add seasoning. Fry the rice for about 3 minutes and until the seasoning is evenly distributed.

Dish out and garnish with fried shallots.

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Stir-fried Beef With Ginger and Spring Onion


* 350 grammes of beef flank or tender slices
* 8 slices of old ginger (have more if you are using young ginger)
* 5 cloves of garlic (chopped)
* 3 stalks spring onions (cut to 6 cm lengths)
* 30 ml warm water
* Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
* 1 1/2 tablespoons Cooking oil (palm oil)


* 2 teaspoons oyster sauce
* Salt to taste
* a dash of white pepper powder
* a dash of black pepper powder


Heat oil in wok and fry ginger till aromatic. Add garlic and continue to saute till beginning to brown. Add beef and spring onions and stir fry whilst adding seasoning.

Stir fry till beef changes colour like above. Finally, add about 2 tablespoons of corn starch and stir well prior to serving.

Add water gradually if it too dry. If you added too much water, add a bit of corn starch to thicken the gravy. Serve hot with white rice.

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Lemongrass Chicken


500g chicken, cut into pieces
1 cup thick coconut milk

Blend all together to a fine paste:
3 stalks lemongrass
12 dried chillies
2 big unions
2 garlic
1 cm ginger

to saute:

4 shallots
1 garlic
star anise, cardamon seed, cardamon stick, cloves.
salt, brown sugar


Marinate chicken with salt and turmeric for 10 minutes then deep fry lightly just enough to make it half-cooked. Set aside and drain off excess oil.

Saute shallot garlic and spices ingredient in until fragrant. Put in the finely blended lemongrass and other ingredients and stir fry for 3 minutes, then add in chicken followed by coconut milk.

Allow to simmer over medium heat and stir occasionally until gravy becomes thick. Put salt and brown sugar to taste.

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Pineapple Fried Rice : Thai Recipe

This dish is a nice change from your ordinary fried rice. A very popular dish at the Thai restaurant serve in a hollowed out pineapple shell. It not only looks great but tastes great too!


2 tbsp oil
1 whole pineapple/ 1 can canned pineapple, drained
3 cups of rice, jasmine preferably
1 cup frozen mix vegetables/ whatever vegetables you desire
3 cloves garlic
1 small onion
3 red chili
2 tsp curry powder
1 tbs soy sauce
3 eggs
1/2 cup prawns or chicken fillet
2 tbs fish sauce(for vegetarians u can get vegetarian fish sauce if not just use soy sauce)
1/3 cup cashew nuts (optional)
Cracked pepper(optional)


1. Slice off one side of the pineapple to remove the skin (do no cut off the leaves). Carve out the fruit from inside the pineapple. Set carved pineapple aside.

2. Pound chili and garlic in a mortar and pestle to make a paste. If you don't own one just use your knife to flatten it.

3. Place oil in wok and turn heat on to medium-high. Add the chili paste and onion and saute until fragrant.

4. Add the vegetables, cashew and prawns and fry for about 1-2 minutes.

5. Add the rice in then fish sauce, soy sauce , curry powder and pepper. Add pineapple in after.

6. Make a hole in the middle of the rice and fry the eggs. Taste the rice, if its not salty enough add soy sauce or salt.

7. Serve in the carved out pineapple.

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Salted Fish Curry

This recipe is a curry version which use salted fish instead of fresh fish. This salted fish curry is best to eat with steamed rice,stir-fried vegetables and other side dishes.

Ingredients :

salted fish cuts
2 eggplants - cut
3 potatoes - quartered
2 tomatoes -quartered
2 tbsp fish curry powder
2 cups water
2 tamarind skin
2 cups coconut milk
salt to taste

Saute ingredients:
3 garlic - chopped
5 union - sliced thinly
1 tbsp mixed herbs used in normal curry
small cinnamon stick
1 star anise
curry leaf


Bring to boil curry powder in 2 cups of water and tamarind skin until fully boiling for 10-15 minutes. Add in coconut milk, dried fish and potatoes. Let it simmers and potatoes turn soft then add in eggplants and tomatoes.
Bring to boil thoroughly.

In another frying pan, heat 2-3 tbsp oil then saute all ingredients until fragrant. Pour everything includes oil to the boiling curry. Take off fire.

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Sour and Spicy Anchovies

Sour and Spicy Anchovies has more ingredients. The combined use of thinly sliced aromatic shallots, fresh chilies and garlic with anchovies with a twist of lime makes this dish truly appetizing and refreshing. You can eat it as a snack or as an accompaniment to steamed white rice. Give it a try as it is really simple to prepare and cook.


* 1 rice bowl measure of anchovies (rinsed)
* 1 red chili (sliced thinly)
* 3 shallots (sliced thinly)
* 3 cloves garlic (sliced thinly)
* 2 pieces lime (juiced)
* 1 ½ teaspoon soy sauce
* Sugar to taste
* 5 tablespoons cooking oil


Bring oil to high heat in wok and fry anchovies till golden brown. Remove and set aside anchovies. Discard used oil.

Heat 2 teaspoons of oil in wok and fry shallots till beginning to brown. Remove and set aside fried shallots. Add garlic and fry till golden brown.

Remove and set aside fried garlic. Add chillies and fried anchovies and stir well.

Return fried shallots and garlic to mixture, stir evenly and add dark soy sauce, lime juice and sugar.

Dish out and serve.

~source:delicious asian food~

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Sardines In Tomato Sauce : Thai Recipe

This is one of the easiest Thai style cooking that I had try.... The Sardine In Tomato Sauce dish is delicious and healthy too. I found this recipe from Thai Cooking site and worth a try..

Ingredients :

• 1 tablespoon oil
• 2 onions
• 2 tomatoes
• 1 large potato, cooked and diced
• 1 can mushrooms
• 1 large can of sardines
• 10 boiled quail eggs (optional)

(II) Seasoning
• 3 tablespoon tomato sauce
• 1 teaspoon sugar
• ½ teaspoon salt
• 500ml water

Methods :

1) Heat up the wok and add in the cooking oil. Add in the onion, sauté until fragrant.
2) Add in all ingredients from (I) and (II), cook until it boil.
3) Turn to low heat and continue cooking for 15 minutes. Ready to serve.

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Lamb Shoulder Barbeque Sauce

Lamb is one of our very favorite meats and this lamb shoulder BBQ sauce is one of our favorite recipe I found on deliciousasianfood. You should be able to find lamb shoulder at your local supermarket.


* 6 pieces of lamb shoulder
* 1 whole garlic (choppped)
* 1/2 teaspoon of Italian Herbs
* 2 tablespoons of BBQ sauce (buy from supermarkets)
* 1 teaspoon of Worcestershire Sauce
* 1 – 2 teaspoons of sugar
* 1 pinch of salt
* A dash of black pepper powder
* 100 ml warm water
* 1 tablespoon cooking oil


Heat oil in wok and fry lamb shoulder for 1 – 2 minutes each side turning once only.

Remove lamb shoulder and set aside. With remaining oil, fry garlic for about 15 seconds and add water, BBQ sauce, Worcestershire sauce, sugar, salt and black pepper powder to taste.

Once the sauce boils, return the lamb shoulder to the wok and cook for 1 minute by coating the sauce thoroughly over the lamb shoulder.

Serve hot with rice or potatoes.

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Fried Turmeric Chicken

This is a very simple chicken dish. It is a very flavorful and tasty dish, not forgetting healthy and packed full of anti-oxidants. by love2cook


1/2 chicken ~ cleaned and cut into medium size
1 tbsp ginger-garlic paste
1 tbsp shallots paste
1/2 tbsp turmeric powder
1/2 tsp coarsed black pepper

2 onions ~ cut into rings
1 green chili ~ sliced
1 red chili ~ sliced
2 stalks lemongrass ~ lightly crushed

Method :

Marinate ingredients A for 30 minutes.

Deep fry the chicken pieces in oil until cooked. Keep aside.

Reduce oil in wok to the minimum. Saute ingredients B for few seconds and throw in the fried chicken pieces. Check seasonings.

Leave the chicken to coat well with the ingredients for 5 minutes. Ready to serve.

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