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Sweet and Sour Chicken With Mayonnaise : Chinese Recipe

Asian Recipes

Another quick and easy recipe from Chinese cuisine which is very tasty with added mayonnaise.

3 boneless chicken breast (cut into cubes)
1 cucumber (cut into cubes)
4 cups of cooking oil
1 egg
1 tbsp soy sauce
3 tbsp rice flour

4 tbsp mayonnaise
1 tbsp tomato sauce
2 tbsp chili sauce
1 tbsp sugar
1 tbsp lemon juice


Marinate chicken with egg and soy sauce, coat with rice flour, deep fry till golden brown.

Heat oil in a wok, add in sauce and fried chicken, quickly mix well.

Serve with steamed rice.

edited from:nancymommy.blogspot.com

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Pepper Mutton Curry : Indian Recipe

Asian Recipes

Another curry recipe from Indian cuisines and this pepper mutton curry is very easy to make and yet very tasty. Just need very few ingredients to cook.

300 grams mutton
2 tbsp oil
2 cloves
1 inch cinnamon stick
2 cardamom
1 cup water
1 onion
1 inch ginger
3 garlic
2 tsp ground pepper
1 tbsp chopped coriander leaves
Salt to taste


Grind the onion, pepper powder, ginger and garlic together in a blender. After grinding keep the paste aside.

Take a pressure cooker or any vessel and heat the oil. Add the whole spices and fry for a minute.

Then add the paste and fry for another 5 minutes. Now add the mutton pieces and cook according to your cooker instructions.

When it cook,wait for a few minutes until all the steam in the cooker cools down. Open the lid when there is no more steam.

Add salt and coriander leaves and stir well. Simmer for about 10 minutes until the gravy starts leaving oil and then switch the heat off.

Serve the pepper mutton curry with steamed rice or chapati or naan.

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Indonesian Beef Curry : Indonesian Recipe

Asian Recipes

This Indonesian Beef Curry is quite spicy and best serve with steamed white rice and Achar or pickles.

1 kg beef - cut into bite size
8 red chilies
1 onion
2 inches fresh ginger
3 garlic cloves
1 stalk lemongrass
1/3 cup tamarind paste - combined with 1/3 cup warm water
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp chili powder
5 cups coconut milk
2 teaspoons sugar


Put the beef in the slow cooker. In a blender,combine the chilies, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and all spices. Puree until smooth, then pour over the beef.

Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours. The beef will be tender and the sauce will be dark brown.

Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.

Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
Stir in the sugar and season with salt to taste.

Serve with steamed rice.

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Fried Beef With Coriander : Malaysian Recipe

Asian Recipes


500 grams tender beef - sliced
2 onion - sliced
4 garlic - chopped
1 tsp ground black pepper
1 tbsp turmeric powder
1 tbsp ground coriander
1 tbsp ground cumin
5 tbsp oil
salt to taste


Marinade beef with black pepper,turmeric,coriander and cumin for 20 minutes.

In a wok, heat oil on medium. Add in onion and garlic. Stir fry until soft and browned.

Then add beef,seasoned salt and cook for 10 minutes until browned and the oil merge.

Serve with steamed rice.

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Prawns In Oyster Sauce : Chinese Recipe

Asian Recipes


600gm prawns
A bunch of spring onions, cut to 3" length
2 tbsp oyster sauce
pinch of white pepper powder
pinch of salt
2 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp chopped spring onions, the white part only
3 tbsp water
1/3 cup cooking oil


Clean prawns, remove legs and deveined, but leave shells and heads intact. Cut spring onions to 3" length, reserve about 1 tablespoon of chopped white part only. Lightly crush the rest of the 3" white part using the side of the knife and put aside together with the greens.

Marinate prawns with oyster sauce, pinch of white pepper powder, pinch of salt and keep aside for 30 minutes.

Heat oil in saucepan and fry prawns in a single layer on both sides about 2-3 minutes each side until brown and shell turns crispy. Remove and keep aside. Keep marinated juice from the prawn marinade to be used later.

In a clean saucepan, heat 1 tablespoon oil. Saute chopped garlic, chopped ginger and chopped spring onions, until fragrant and light brown.

Add in retained marinated juice, 2-3 tablespoon of water, stir till it boils and add in the prawns along with the spring onions. Stir for about a minute and add salt if necessary.

Dish out to a serving plate and serve hot.

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Red Curry with Shrimp : Thai Recipe

Asian Recipes

This red curry with shrimp recipe is so easy and quick to cook and yet very tasty.

1 lb shrimp (peeled and deveined)
8 oz egg plants (quartered)
1 green capsicum (cut into strips)
12 oz coconut milk
2 tbsp Thai red curry paste (available at Asian grocery store)
1 handful of roughly chopped basil
1 tbsp fish sauce
1 tsp oil


Heat oil in a skillet over high heat. Add the red curry paste and saute briefly for 15-20 seconds. Add the coconut milk and mix to combine and bring it back to boil.

Add the egg plants and capsicum. Lower the heat and let it simmer for 2-3 minutes. Taste and see if you want more curry paste or not, if so, this is the time to add more.

Add the shrimp and cook until they turn color, which is about 2-3 minutes. Turn off the heat and add in basil.

Serve over cooked rice.

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Beef with Capsicum and Pineapple : Chinese Recipe

Asian Recipes


500g beef, cut into bite sizes
2 tbsp soy sauce
1 tsp sugar
2 tsp cornflour
2 tbsp water
oil for frying
1 can pineapple pieces
1 green capsicum, cut into cubes
1 red capsicum,cut into cubes
2 cloves garlic, crushed
1/2 inch fresh ginger, finely chopped
2 spring onions,cut into 4cm length

1 tbsp oyster sauce
2 tsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
1 tsp cornflour
1/4 cup water


Place the beef in a medium bowl with the soy sauce, sugar, cornflour and water. Mix and leave to marinade for 30 minutes.

Heat a little oil in a deep non-stick frying pan (or wok), and then add the pineapple pieces and  capsicums. Cook for 2 minutes on a med/high heat, then remove to a plate.

Heat a little more oil in the pan, then add the garlic and the finely chopped ginger and cook until fragrant.
Add the marinaded beef to the pan, stir and cook on a high heat for about 5 minutes, or until the beef is browned all over. Remove from the pan.

Combine all the sauce ingredients in the pan and bring to the boil. When the sauce boils it will thicken – at this point add the beef, pineapple, capsicums and also the spring onions to the pan.

Cook for 1-2 minutes, stirring, until all the ingredients are coated in the sauce and the spring onions have started to wilt.

Serve with plain white rice.

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Indian Chicken Curry : Indian Recipe

Asian Recipes

This is another very tasty chicken curry dish from Indian recipes. Great to go with white rice and cucumber pickle.

1 kg chicken,cut into small sizes
3" cinnamon stick
2 star anise
4 cloves
2 sprigs curry leaves
2 pieces sawtooth coriander, sliced
1 tbsp garlic, pounded
1 tbsp ginger, pounded
1 onion, chopped
1 tomato, chopped
2 potatoes, cut into cubes
2 cups water
1 tsp salt, or to taste
4-5 tbsp oil

Curry paste:
4 heaped tablespoon curry powder
1/2 tbsp tandoori mix powder
1 tbsp chili powder
1 tbsp garam masala powder
1 tsp ground cumin


Heat oil. Fry cinnamon stick, star anise, cloves, curry leaves and sawtooth coriander leaves over low heat till fragrant, about 1 minute.

Add pounded garlic and ginger, fry for about 30 seconds, then add in the onions and tomato. Stir for about 2-3 minutes.

Add in the spices, stir for about 15 seconds. Pour in half a cup of water, stir till evenly mixed.

Stir in chicken pieces and salt, stir till chicken is evenly coated with spices. Pour in the remaining water, stir, cover and let boil for 5 minutes. Test for salt.

Add in potatoes, and if curry appears dry, add about 1/4 cup of water or to desired consistency. Let simmer, stirring occasionally, till chicken is cooked and the potatoes are tender. Curry should be fairly thick with some gravy.

Garnish with thinly sliced sawtooth coriander. Serve with hot white rice.

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Fried Fish with Chili Paste : Malaysian Recipe

Asian Recipes

This fried fish with chili paste recipe uses pounded dried chilies which is very simple and tasty. This tasty dish is really good to go with plain white rice.

4 Mackerels or any preferred fish
2 tbsp vinegar
salt, to taste
sugar, to taste
3 tbsp oil

to be pounded:
2 garlic
1 big onion
50gm dried chillies (soak in hot water until tender)
1 tsp shrimp paste


Marinade fish with salt and turmeric powder. Stir fry the fish until crispy. Take them out and put in a plate.

Heat a pan and put oil and add the pounded ingredients. Stir well until the oil submerge from the mixture. Add some sugar, salt and vinegar. Let the mixture thickens a bit.

Add the fried fish and stir well until all are well coated.

Take the fish out and serve with white rice.

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Easy Chicken Mushroom Stir Fry : Thai Recipe

Asian Recipes

This easy chicken mushroom stir fry dish is particularly tender and tasty and yet easy to cook. This stir fry is great for lunch or dinner.

500gm chicken breast, cut into cubes
10 dried shitaake mushroom, halves (soak first until tender)
200gm oyster mushroom, halves
3 garlic, finely chopped
1 big onion, finely chopped
1 inch ginger, finely chopped
1/2 red capsicum, cut into cubes
1/2 green capsicum, cut into cubes
1/2 yellow capsicum, cur into cubes
1 tbsp fish sauce
2 tbsp soy sauce
salt and pepper, to taste
oil for cooking


In a pan, pour some oil. When the oil is hot, put in the onions, garlic and ginger. Stir for a while until the ingredients become soft.

Then add the chicken breast. Stir until the chicken is cooked.

Add the mushroom, fish sauce, soy sauce and stir fry for about 2 minutes.

Lastly, when the mushroom are cooked, add salt and pepper and the red, green and yellow capsicum briefly. Do not overcook the capsicum or they will become soggy.

Serve with steamed rice.

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Seafood Hokkien Char : Malaysian Recipe

Asian Recipes

Seafood Hokkien Char is a stir-fried noodles dish in a savory sauce. This is one of easy Malaysian recipes and it is also very tasty dish.

6 oz. vermicelli -soaked in warm water until soft, drained
6 oz. yellow noodles -rinsed with cold water, drained
6 shrimp -shelled and deveined
4 fish balls -cut into slices
2 oz. beef -cut into slices
2 oz. choy sum -cut into 2-inch lengths
2 cloves garlic -minced
4 oz. bean sprouts
2 1/2 tablespoon soy sauce
1 1/2 tablespoon sweet soy sauce
3 dashes white pepper powder
2 tablespoons oil
3/4 cup water
Fried shallot crisps


Heat up a wok on high heat and add cooking oil. When the oil is heated, add the minced garlic and stir-fry until aromatic.

Add the beef, shrimp, fish balls, into the wok and stir-fry until they are half-cooked.

Add in the choy sum, bean sprouts, noodles, vermicelli and toss all the ingredients quickly with the spatula.

Add the soy sauce, sweet soy sauce, water, pepper powder, and keep stirring until the noodles are cooked through (make sure not to overcooked the noodles).

Dish out and garnish with some fried shallot crisps and serve.

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Beef Broccoli : Thai Recipe

Asian Recipes

This is another popular Thai dish which is easy to cook. This stir fry beef and broccoli is absolutely wonderful to go with rice.

1/2 kg lean and tender beef - cut into bite size
1 tbsp soy sauce
Ground black peppers
1 tsp fish sauce
3 tbsp oyster sauce
1 tsp cornstarch
1 tsp sesame oil
1/2 cup cooking oil
4 cloves garlic - chopped
3 heads broccoli - cut into bite sized pieces with stems
1/4 cup water


Put beef in a large mixing bowl. Then add soy sauce, fresh cracked peppers, fish sauce, oyster sauce, cornstarch, and sesame oil. Marinade for 3 hours.

Then add the garlic to the marinated meat. Heat a wok over high heat,put oil and wait until the oil gets really hot .

Toss in the marinated meat and stir quickly. Then throw in the broccoli.

Keep stirring and turning the meat and broccoli over. Add little water if it starts to look a little dry.

Keep stirring until the meat is cook and the broccoli is tender but crispy.

Turn the heat off and serve.

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Thai Chili Chicken Wings : Thai Recipe

Asian Recipes

These easy to make Thai chili chicken wings are bound to be a hit with your family. They can be made mild or as hot wings, depending on your spice-o-meter and these chicken wings make a great dish to serve at a party or cookout.

3 tablespoons cooking oil
1/4 cup vinegar
1 tablespoon soy sauce, divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger
1 1/4 pound chicken wings tips trimmed and cut at the joint
1/4 cup sweet Thai chili sauce
1 tablespoon Sriracha hot chili sauce


In a bowl whisk together oil,vinegar,2 teaspoons soy sauce, garlic, and ginger. Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 – 25 minutes or until chicken is cooked through and skin has darkened. Turning once.

In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.

Transfer hot wings to the sauce bowl and toss to coat.


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Thai Basil Chicken Fried Rice : Thai Recipe

Asian Recipes

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice. This Thai Basil Chicken Fried Rice is fast and fairly easy to make, but requires constant stirring and quite spicy.

4 cups cold "already cooked" jasmine rice
6 big cloves garlic (crushed)
2 to 4 Thai red and green chilies (crushed)
1/4 cup cooking oil
1 lb chicken meat (cut into bite sizes)
1/2 lb prawns (shelled)
3 tbs oyster sauce
3 tbs soy sauce
1 tbs fish sauce
1 tsp sugar
1 red capsicum (julienne)
2 cups fresh sweet basil leaves


First, heat the oil in a wok over high heat. Wait till the oil starts to smoke. Add crushed garlic and crushed chilies. Stir quickly (don’t let them burn)

Then immediately add sliced chicken meat and prawns. Stir and add oyster sauce, fish sauce,soy sauce and sugar. Stir until the chicken is cooked through.

Add already cooked rice. Stir quickly until sauces are blended with rice for a couple of minutes.

Stir in red capsicum and keep stirring for few seconds then add basil leaves. Turn the heat off.

Serve immediately with sliced cucumber.

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Mango Chicken Curry : Thai Recipe

Asian Recipes


12 cup onion (chopped)
1 red pepper (sweet red pepper julienned)
2 tsp vegetable oil
112 lb boneless chicken breast (skinless boneless chicken breast halves cut into thin strips)
1 tbsp curry powder
2 tsp ginger(minced fresh)
1 tsp minced garlic
12 tsp salt
18 tsp cayenne pepper
1 cup mango (chopped peeled)
34 cup coconut milk
2 tbsp tomato paste


In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender.

Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes.

Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink.

Serve with rice.

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Laksa Prawn Soup : Malaysian Recipe

Asian Recipes

This hugely popular coconut-based noodle soup is prepared using the spicy laksa paste, made from lemongrass, garlic, chilli and almonds. The mild coconut offsets the kick of the laksa paste perfectly.


To be blended:
2 roughly chopped cloves of garlic
2 red chillies
4 shallots, roughly chopped
1 stick lemongrass (discard outer layer)
3cm piece of ginger
50g ground almonds
1 tbsp fish sauce

Whole raw prawns-remove the heads and shells but leave the tails on
200g noodles
3 tbsp blended paste (see above)
2 tbsp fish sauce
3 tbsp vegetable oil
1 tsp sugar
400ml coconut milk
Coriander (fresh)
1/4 cucumber, cut into strips


Put the prawn shells and heads into a pan with 700ml water and leave to simmer for 30 mins to make a stock.

Strain the prawn stock and get rid of the solids. Heat the oil in a pan over a medium heat before frying the prawns for 2 minutes.

Add 3 tablespoons of laksa paste and fry for a further 2 minutes.

Pour in the coconut milk, lime juice, fish sauce, sugar and shellfish stock and allow to simmer gently.

Blanch the noodles in boiling water for a couple of minutes. Drain the noodles and pour over the prawn broth.

Serve with a garnish of cucumber and coriander.

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