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Tom Kha Gai

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Tom Kha Gai or Thai Chicken Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.


Ingredients:

* 2-3 pcs galangal slices
* 2 pcs of fresh lemon grass stalks
* 1 clove of garlic
* A pinch of tamarind paste
* 3-4 fresh chillies (depending on how spicy you you like it)
* Fish sauce to taste
* 4 kaffir leaves
* 1/2 lb. chicken breast
* 1 (13.5oz) can of coconut milk


Methods:

1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor.
2. Cut 1/2 lb. chicken breast into approx. 2 inch pieces.
3. Add chicken and kaffir leaves to the boiling water and boil for another 8 minutes until cooked through.
4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes.
5. Add 1 tablespoon of Thai fish sauce. And if desired garnish with 3-4 pcs of Thai fresh chillies (prik kee noo). Bring to the boil for one minute.
6. Remove from heat and garnish with coriander leaves.

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Green Papaya Salad

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This green papaya salad is a very delicious and crunchy salad that can be eaten on its own.It's known as 'Som Tam' or 'Som Tum' in Thai.The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce plus the sweetness of sugar. It's also easy to make, low-calorie, and very nutritious.

Ingredients:

1 small green papaya
1 red chillies
1 green chillies
¼ cup lime juice
1 tablespoon fish sauce
2 tablespoons brown sugar
1 clove garlic, finely chopped
25g dried shrimps, finely chopped
25g roasted peanuts, finely chopped
Sliced extra chillies to garnish
1/3 cup long beans,cut into 1 inch and crushed with mortar
5 cherry tomatoes,halved


Methods:

1. Peel and seed papaya and finely shred the flesh using a shredder or knife. Put in a bowl.
2. Finely chop one red and one green chili. Combine lime juice, fish sauce and sugar, stirring until dissolved.
3. Add to chopped chillies, garlic,long beans and tomatoes and toss well with papaya.
4. Serve on a platter sprinkled with ground shrimp, peanuts and sliced chillies.

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Char Kway Teow

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Char kway teow, literally "stir-fried rice cake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. It is made from flat rice noodles,easy to get and tasty to eat.


Ingredients:

500 gm of koay teow
3 garlic, finely chopped
1 big onion, finely chopped
300 gm prawns or cockles (or both)
1 tbsp oyster sauce
2-4 tbsp dark soy sauce, according to taste
six strands of chives, cut into an inch
200gm beansprouts
2 eggs, beaten
salt
pepper


Methods:

1. In a hot wok, add oil. Put in chopped onion and garlic. Fry until slightly brown.
2. Add prawns or cockles (or both, depending on preferences)
3. Add oyster sauce and dark soy sauce.
4. Stir until all ingredients are cooked.
5. Add koay teow. Stir until all is coated with the ingredients and soy sauce.
6. Make a hole in the middle and add beaten eggs. When the eggs are quarterly cooked, mix the eggs and all the ingredients well.
7. Add chives and beansprouts.
8. Add salt and pepper to taste.
9. Serve in a serving plate.

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Meat and Vegetable Curry

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This meat and vegetable curry is a popular dish, locally known as Dalca. You will love the taste of tender curry meat with some carrots and potatoes, and a few vegetables, which can be eaten together with briyani or tomato rice.


Ingredients:

500 gm beef (cubed)
4 potatoes - cut into four parts
2 round eggplants - cut into four parts
2 carrots - cut into 1 inch cubes or rounds
8 long beans - cut into 1 inch long
6 fresh green chillis
1 cup Dhal beans - soak overnight with water
1 cinnamon stick
6 cloves
1 star anise
2 strands of curry leaves
2 cups of coconut milk
6 tbsp meat or chicken curry powder - mixed with water to form a thick paste

Blended/Pounded Items
4 garlic
1 big onion
1 inch ginger

Methods:

1. In a big pot, pour oil until hot. Add curry leaves, cinnamon stick, star anise and cloves. Stir for five seconds.
2. Add the blended items and stir until it turns light brown.
3. Add curry powder paste and cook until the oil emerge on top and around the paste. You may add some water if it's to dry. Stir regularly.
4. After the oil has emerged, add the meat. Stir until all are coated well with the curry paste.
5. After 1 minute, add dhal beans. Stir for a minute then add coconut milk. Stir well.
6. When the coconut milk is boiling, add the potatoes.
7. After the potatoes are half tender, add carrots, eggplants,long beans and green chillies.
8. Cook until all meat and vegetables are tender and the gravy turns half thick.
9. Add salt to taste.
10. Serve with a hot briyani rice and cucumber and carrot salad to complete the dish.

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Grilled Beef

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This is a very simple recipe yet very tasty. You can grill your meat with a conventional oven or an open grill with charcoal. This grilled beef can be eaten with simple condiments like soy sauce and chillies or tamarind juice with onions.


Ingredients:

500gm beef
salt, to taste
pepper, to taste
3 table spoon soy sauce
1 table spoon oil


Methods:

1. Marinade the beef with salt, pepper, soy sauce and oil. Leave for one hour or overnight for better result.
2. When the beef is ready to be grilled, grill it fully or medium cooked, depending on your preferences.
3. Serve with soy sauce and chillies with a few drops of lime juice.

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Bandung Noodles

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Bandung noodles or mee bandung is a quite popular noodle recipe besides mee curry or mee rebus. In Malay, mee means noodles and bandung is a name of a city in Indonesia. This is a good change if you are tired of eating soup noodles and are looking for different variations of cooking noodles.


Ingredients
500 gm yellow/egg noodles
3 garlic, crushed
2 big onions, thinly sliced
1 inch ginger, thinly sliced
2 table spoon chilly paste
1 small can tomato puree
100 gm dried prawns, soaked until soft (optional)
200 gm fresh prawns, cleaned
200 gm chicken breast, cleaned and thinly sliced
500 liter chicken stock, or vegetable stock or just water
1 carrot, thinly sliced
a small bunch of spring onion, thinly sliced
a bunch of coriander leaves, thinly sliced
a handful of dried shallots
1- 2 eggs
salt, to taste
1 table spoon of sugar, or to taste
5 table spoon oil

Methods
1. In a pot, pour in the oil and fry the garlic, onions and ginger until golden brown.
2. Put in the dried prawns and fry for a minute. Then add the fresh prawns and chicken breasts.
3. When the fresh prawns are turning red, add in the chilly paste and sugar and cook for about a minute.
4. Add tomato puree and stir for a while. Then add the sliced carrots. Stir briefly for about 30 seconds.
5. Pour in the chicken stock and simmer for five minutes. Add salt to taste.
6. When the broth is slightly thicken, add the noodles.
7. After a few seconds, crack open the eggs and let them cook in the broth. Do not touch the eggs and let them cook for a while.
8. When the eggs are beginning to take shape, add the spring onions and coriander leaves.
9. Sprinkle some dried shallots over the top.
10. Serve in a bowl while still hot.

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Fried Minced Beef Ball

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Fried Minced Beef Ball or Begedil Daging are served on its own, with rice or soto (a malaysian/Indonesian rice cake soup with shredded chicken). Begedil Daging is soft and melts in your mouth once its eaten. Besides beef, it can be substituted with chicken, fish or crab meat. It's simple and very easy to make. Suitable for those who need fast recipes to catch the busy lifestyle.


Ingredients

500gm Minced beef
400gm Potato(boiled and mashed)
4 Eggs
20gm Red Chilli(chopped)
500gm Cooking oil
50gm Chinese celery
40gm Fried shallots
5gm White pepper
3gm Salt


Method

1. Stir-fry minced beef until dry. Leave aside.
2. Place mashed potatoin abowl and mix with minced beef. Season well.
3. Add in sliced Chinese celery and fried shallot. Mix well.
4. Roll the mixture into a small, round-shaped cake.
5. Dip beef cake in beaten eggs and deep-fry until golden brown.

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Pineapple Curry

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Ingredients:

# 1/2 medium ripe pineapple, peeled quartered and sliced into 1cm thickness
# 3 tablespoons chicken curry powder, mixed with
# 1/2 cup water
# 3 small onions, crushed
# 2 garlic cloves, crushed
# 2 cm ginger, crushed
# 10 curry leaves
# 1/4 cup dried shrimp
# 1 cinnamon stick
# 1 star anise
# 3 cloves
# 1 cup coconut milk
# 3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
# 1 cup water
# 1/2 cup cooking oil
# salt
# 3 tablespoons sugar


Method:

1. Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
2. Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
3. Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
4. Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

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Fish Ball Vermicelli Soup : Chinese Recipe

Bee Hoon is also known as Rice Vermicelli. The clear soup is refreshing especially on a hot day. We can also use anchovy stock for the soup as it makes the soup tastier.


Ingredients

* 1/2 packet of rice vermicelli (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
* 15 fish balls
* 100 grammes of beef tenderloin (sliced thinly)
* 200 grammes of choy sum (washed and cut into 6 cm lengths)
* 8 shallots (sliced thinly)
* 100 grammes of dried anchovies
* a pinch of salted chinese vegetables (tung chai)
* 3 tablespoons of palm oil
* 5 soup bowls of water

Marinade (for beef tenderloin slices)

* 2 teaspoons of light soy sauce
* a couple of dashes of white pepper powder
* 1 teaspoon of corn flour

Seasoning

* 2 tablespoons of light soy sauce
* Salt to taste


Method

Marinade beef tenderloin slices for 30 minutes. Meanwhile, boil anchovies in water for at least 45 minutes. Remove anchovies when done.

Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.

With remaining oil in wok, stir-fry the beef tenderloin slices for 30 seconds. Add anchovy stock above and bring to boil.

Add pre-soaked vermicelli into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.

Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving.


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Stir-fried Beef With Capsicum

 asiadeli

Capsicum, also known as bell pepper, is a good companion for beef in stir-fries. Over cooking beef with generally make it tough and chewy unless you stew them for long hours, which is another thing altogether.


Ingredients

* 100 grammes of beef fillet (or any tender part, sliced thinly across grain)
* 1 small capsicum (julienned)
* 1 medium sized onion (cut into half and sliced)
* 1/4 piece of carrot (sliced)
* 50 ml or more warm water
* Corn starch (mix 2 teaspoons corn flour with about 100 ml water)
* 2 tablespoons cooking oil

Marinade (for beef)

* 2 1/2 teaspoons light soya sauce
* a couple of dashes of black pepper powder
* 2 teaspoons of corn flour

Seasoning

* 1/2 tablespoon of oyster sauce
* a pinch of salt (optional)


Method

Marinade beef for 2 hours or more.

Heat oil in wok. Add onions and carrots. Stir fry till onions begin to turn translucent. Add capsicum and stir fry for 30 seconds.

Add beef and continue stir frying till beef is about 50% cooked (half red half dark in colour). Add seasoning to taste and sprinkle some water to keep moist. Pour in some corn starch to thicken gravy or omit it if it is dry to your liking.

Dish out and serve hot with plain white rice.

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Steamed Egg Custard

 asiadeli

Steamed egg custard has probably got to be one of the easiest dishes to cook but difficult to master and make perfect. The Steamed Egg Custard is just the basic recipe as you can improvise it by adding other ingredients as you like. The Chawanmushi, which is the Japanese Steamed Egg Custard, is a more elaborate version with other ingredients like mushrooms, crab stick and chicken meat. You can always start learning with something simple like this Steamed Egg Custard recipe before attempting the more difficult ones with added ingredients.


Ingredients

* 2 large eggs
* 250 ml water (previously boiled and cooled to room temperature)
* 1 teaspoon salt


Method

Crack eggs on a bowl. Add salt and water. Using a fork, gently stir the eggs and slowly breaking the yolk. Mix well without beating the eggs as you would want to minimize bubbles from forming.

Pour mixture over a fine sieve into a semi-shallow bowl which is suitable for steaming.

Bring water to boil in a steamer. Place bowl with egg mixture into steamer and gently stir the mixture for 30 seconds. Keep heat on high and close lid but just allowing a little gap for the steam to escape. You can use a spoon or spatula to create the gap (this is the secret to getting the perfect steamed egg custard with silky smooth surface).

Steam for 20 minutes before removing from steamer.

Sprinkle with some fried shallots before serving.

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Stir-fried Asparagus

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Asparagus is a really healthy vegetable.As you prepare the asparagus spears, gently remove the thin layer of skin using your fingernails. It’s not easy but you’ll get the hang of it. You can skip this process but you may get too much stringy fibre between your teeth when you chew on them.


Ingredients

* 250 grammes of asparagus (cut to 4 or 5cm lengths)
* about 5 to 10 medium sized prawns (remove shell with tail intact, devein)
* 4 cloves garlic (chopped finely)
* 30 ml warm water
* 2 tablespoons palm oil

Seasoning

* 1 teaspoon of light soya sauce
* a pinch of salt
* a dash or two of white pepper powder


Method

Heat oil in wok on high heat. Saute garlic till beginning to brown. Add prawns and stir till begins to turn red. Add asparagus and seasoning.

Stir well and add water. Cover lid for 30 seconds to a minute. Check to ensure that dish does not dry out. Add a little bit more water if it is dried out. Asparagus should be cooked in less than 2 minutes with just a little gravy to keep the dish moist.

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Mint Pepper Chicken

Mint has a cool sensation and its medicinal properties are well known.It is used in curries, chutneys, salads and dressings. This chicken is a little green in color but a little patience will brown it up and its gets a roasted chicken flavor.



Ingredients:

1/2 kg Chicken

A bunch of mint

2 Onion

3 tsp Ginger

3 tsp Garlic

1 tsp Chilly Powder

1 tsp Coriander Powder

1 tsp Pepper

1 tsp Garam Masala

1/2 tsp Turmeric powder

1/2 tsp Fennel seeds

1/2 Lemon Juice

2 tsp Roasted coconut (optional)

Salt to taste

3 tsp Oil for frying


Method:

Clean and cut chicken into small pieces. Marinate it with chilly powder, turmeric powder, coriander powder, gram masala, salt and lemon juice and keep it for at least an hour.

Cut onion into thin slices , chop garlic and ginger and clean, separate the slightly chop the mint leaves.

Heat oil in a non-stick pan and drop in fennel seeds and allow it to get roasted. Roast garlic and ginger and mint leaves till there is a nice aroma.

Spread this mixture evenly in the bottom of the pan and arrange the chicken pieces on top and allow it get slowly cooked on one side in a low flame.

Allow it to cook for about two minutes and now spread on top (as a third layer)the onions and sprinkle some salt and cover it with a lid.

Allow it to fry for a minute or two and now gently turn the pieces with a spatula ( just like lifting a dosa or a pan cake) and roast the other side. Continue this process till all sides are evenly cooked and browned up including the onions.

Finally sprinkle coconut powder and half tsp of garam masala. Serve hot with fried rice or plain rice.



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Thai Steamed Fish : Thai Recipe



Ingredients:

1 fish - white promfret
1 inch young ginger
7 bird chillies -chopped
10 garlic ( put aside 3 pcs - chopped)
1 onion
1 big tomato - quartered
3 preserved plum
garnishing - green onion- chopped
fish sauce
salt, sugar


Method:

Steam the fish with 7 garlic, chopped ginger, chillies, preserved plum, salt and sugar. When it's done, take out clear soup from the fish and put aside.

Saute chopped garlic until fragrant. Pour in the soup, add lime and fish sauce and bring to boil. Add hot water if the soup is too thick.

Put in tomatoes and big onion ( and chopped cucumber- option) and simmer for 2 minutes. The soup should taste sour, sweet, salty and hot.

Arrange fish in shallow plate, then pour in the soup together with all veggies.



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Dhal Curry : Indian Recipe

Simple, creamy and delectable medley of dhal with onion and ginger-garlic paste gives an aromatic flavour to the recipe.


Ingredients:

* 1 cup dhal/white lentils, washed and soaked for an hour
* 1 Onion, peeled and sliced
* 1 Green chili, slit length-wise and deseeded
* ½ tbsp Red chili powder
* ¼ Turmeric powder
* ½ tbsp Ginger-Garlic paste
* 6-9 fresh Curry leaves
* 2-3 springs fresh Coriander leaves
* Salt
* Oil


Method:

* Pressure cook dhal with a drop of oil and turmeric powder until soft but not mushy.

* In a heavy bottom cooking vessel add oil and when the oil gets heated up add onions and green chili. Fry till onions are translucent.

* Now add curry leaves and fry for another 2 minutes. To this add ginger-garlic paste and fry for another 2-3 minutes.

* When the ginger-garlic paste start to change color, lower the flame and add boiled dhal, red chili powder and salt.

* Gently mix the ingredients using a spoon. Cool covered for another 2-3 minutes.

* Sprinkle chopped fresh coriander leaves and serve hot with piping hot rotis.

~source:kitchen flavors~

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Prawn Biryani : Indian Recipe

Prawn Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers.


Ingredients

For Rice:
1 1/2 cups Basmati Rice
3 cups Water
2 Cardamon
1 Cinnamon
2 cloves
Salt to taste
1 tsp Oil


For prawn masala:
1/2 kg Prawns
1/2 cup onions
3 tsp Garlic-ginger-green chilly paste
2 Tomatoes
1/2 tsp Chilly powder
1/2 tsp Coriander powder
1/3 tsp Turmeric
2 Cardamon
1 Cinnamon
3 Cloves seeds
1/2 tsp Biryani Masala
1 cup Coconut milk
oil for frying
1 tsp Ghee

For garnish:
1 Onion (sliced and fried)
Coriander leaves and mint leaves


Method:

Clean and soak rice for half an hour. Drain out the water completely using a strainer and keep aside.

Bring three cups of water to boil and add in whole masala ( tie them using a small cloth) and one tsp of oil and salt. Add the rice and cook it till it is 75% done. Drain out water and spread out a plate gently with a fork.

Marinate shrimp with chilly powder, turmeric, coriander powder and salt for half an hour and fry them till it is half cooked and keep aside.

In the same pan add whole garam masalas and onions and mint leaves fry them till golden brown and add in the ginger-garlic-green chilly paste and fry for a minute.

Add tomatoes and saute till it gets mashed up and oil starts separating. Add the coconut milk and let it simmer in a medium heat for a minute and finally add prawn and cover and simmer for a minute.

Take a large pan with a proper tight lid. Grease the bottom with a little ghee and transfer half of the prawn mixture into it. Add in a little of fried onion, coriander leaves and one layer of rice. Now repeat the same process and make a second layer.

Finally garnish with fried onions and pour in a few drops of yellow food color ( this is optional).Close the lid tightly and put on the stove in a medium heat for three minutes and then simmer to low for about ten minutes.

Prawn is already half done and will not take much time to cook. So do not overcook.Serve warm.

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Honey Glazed Chicken

This is a very simple citrus flavored chicken which is a little sticky,sweet and tangy. It is quick and easy recipe.It is a slight modification of the soy honey glazed chicken wings. Lemon juice tenderizes and the sweet glaze compliments the chicken; striking a balance between tangy and sweet.



Ingredients:

1/2 kg Chicken
1 Bell Pepper
15 Baby Corn
1 Onion
1/2 tsp Pepper powder
3 tsp Soy Sauce
1 tsp Dark Soy Sauce
3/4 tsp Chilly Garlic sauce
2 tsp Worcestershire Sauce
3 tsp Lemon juice
3 tsp Honey
salt to taste
3 tsp oil
1 tsp Roasted Sesame seeds



Method:

Cut chicken into desired size and marinate it with all the sauces and keep it aside for about half an hour.

Cut onions and bell pepper into cubes. Heat oil in a pan and saute these along with baby corn for a minute and keep aside. In the same pan pour a little more of oil and shallow fry the chicken.

Add in pepper powder and lemon juice. When it is browned up add in the veggies and drizzle honey on top of the chicken.

Bring the heat to medium or low and slowly coat the chicken with the honey and allow it to thicken and becomes a bit sticky texture. Add sesame seeds at this stage.

Serve with rice.

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Pattaya Fried Rice : Thai Recipe

Pattaya Fried Rice or known as Nasi Pattaya by many Malaysian is amongst the popular selection in Malay restaurants or stalls in Malaysia. The dish is simply chicken or prawn fried rice that covered or wrapped with omelet and served with chili sauce and chicken soup.


Ingredients:

4 cups of boiled rice
1 slice of chicken breast (cut into small pieces)
5 cloves of shallot (finely chopped)
3-4 cloves of garlic (finely chopped)
1 capsicum (cut into small pieces)
1 carrot (cut into small pieces)
3 eggs
Some cooking oil
Salt to taste


Method:

Step one (Fried Rice):
Heat the oil and fry shallots and garlic until fragrant. Then add chicken and continue frying about 2 minutes.

Add carrot and capsicum continues frying for about 3 minutes. Add one egg and stir well. Finally add rice and some salt. Continue to stir until all ingredients are thoroughly mixed.

Step two (Omelet Wrap):
Whisk 2 eggs with a bit of salt. Heat some oil into a frying pan. Add the whisked eggs to make omelet.

Once ready put a cup of fried rice at the center of the omelet and wrap it up.

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Pickled Cucumber with Chili


Ingredients:

1 cucumber
1 chili, thinly sliced
2 1/2 tablespoon light soy sauce
2 tablespoon sugar


Method:

1. Slice cucumber into half. Then slice cucumber into 0.5cm in thickness.

2. Slice chili thinly.

3. Put them in a bowl.

4. Add soy sauce and sugar. Simply mix them.

5. Chill the bowl in the fridge for 2 hours or more.

6. Serve cold with rice.

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Baby Bok Choy with Mini Egg Tofu : Chinese Recipe



Ingredients:

100g baby bok choy
1 tube egg tofu (150g)
2-3 cloves garlic, roughly chopped
1/2 tablespoon oyster sauce
3 tablespoon egg white (optional)
black pepper



Method:

1. Remove egg tofu from tube and mash it (not too fine).

2. Roll mashed tofu into 1 inch (2.3cm) balls. They don’t have to be perfect.

3. Shallow fry mini tofu balls until golden. Put them aside.
As they are frying, they will turn from balls to pancake-like shapes.

4. Pluck baby bok choy leaves and rinse well.

5. Heat some oil in the wok/pan. Saute garlic until fragrance.

6. Add baby bok choy to wok and stir fry.

7. Add oyster sauce and dash of black pepper.

8. Add water if the consistency is too thick or add more oyster sauce to taste. Optional: add egg white and mix well.

9. Lastly add mini egg tofu to pan. Plate the dish once baby bok choy is cook.

10. Serve hot with rice.


~source:messywitchen~


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Rice Noodles Omelette



Ingredients:

100 g thin rice noodles,
6 large eggs
1 cup minced beef
1 white onion, chopped
1 small carrot, cubed
1 tomato, remove seeds, cubed
1 red chili, remove seeds, chopped
1 stalk spring onions, finely sliced
seasoning, salt and pepper
oil for frying


Method:

Soaked noodles in hot boiling water until soft and drain.
Beat eggs in large bowl for 1 minute, add seasoning and beat till combine. Pour eggs mixture over noodle.

Heat oil in a small pan or skillet. Stir fry beef for 5 minutes, then add carrots and onion and stir for another 5 minutes.

Drain and mix with eggs and noodles mixture. Mix in tomato, red chillies and spring onion. Season with salt and pepper. Divide noodle mixture to make 2 portion.

Heat oil, pour half of the eggs noodles mixture and cook over low heat for 3 to 5 minutes on each side or until done.

Repeat with the other half of the mixture.

Remove from heat and cut into wedges.

Serve hot. Dip in tomato or chili sauce.



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Sweet and Sour Crab : Chinese Recipe



Ingredients:

3 cleaned crabs
ginger (cut into shreds)
5 red shallots (pounded)
tomato sauce
Chili Sauce
1 teaspoon salt



Method:

1. Heat the wok with 2-3 tablespoons of cooking oil.

2. Fry shred ginger together with pounded red shallots until golden color.

3. Pour in all done prepared crabs into wok.

4. Add some tomato sauce, chili sauce and appropriate salt continue to fry until all the color and seasoning mix well.

5. Cover lid to heat the crabs for about 5 minutes.

6. Before remove it from the wok, fry it a while again.

7. Serve it hot.

~source:resipi malaysia~


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Stir-fried Bean Sprouts


Bean sprouts are highly nutritious and easy to cook. It can be served on its own as a dish.They are rich in vitamins, minerals, and rich in essential nutrients for humans. It is thus essential that bean sprouts are cooked quickly to prevent loss of its nutrients.


Ingredients:

* 300 gms bean sprouts (remove root part)
* 1 pot of water
* 3 tsp of cooking oil (palm oil / peanut oil)
* 3 shallots (sliced thinly)

Sauce

* 1 tablespoon oyster sauce
* 1 tsp light soy sauce
* A sprinkle of sesame oil

Garnish

* spring onions (cut into 2 cm lengths)



Method:

Prepare and clean bean sprouts.

Heat cooking oil and fry shallots till golden brown. Remove from oil and drain. Reserve the oil (*).

Boil water in a large pot (enough to cover bean sprouts). Put bean sprouts into rapidly boiling water and cook for 2 minutes. Remove and drain.

Place cooked bean sprouts onto plate. Add sauce over the bean sprouts, followed by cooked oil (*), fried shallots and spring onions. Serve with fried rice.



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Stir-fried French Beans with Egg

This is another simple dish to cook but great tasting.The crunchiness and sweetness of the french beans mixed with the fluffy-fried eggs gives this stir-fried french beans a good balance in taste and texture, not to mention the healthiness.




Ingredients

* 150 – 200 grammes french beans (sliced diagonally thinly)
* 1 large egg
* 4 cloves garlic
* 2 tablespoons of cooking oil (preferably palm oil)

Seasoning

* Salt to taste
* White pepper powder to taste



Method

Heat 1 tablespoon of oil in wok on medium heat. Lightly stir fry the garlic till it begins to brown.

Add french beans and stir fry at medium high heat for 1 – 2 minutes. If garlic is browning fast, reduce heat. Sprinkle seasoning to taste.

Make a well in the wok (i.e. move the french beans from the center of the wok), increase to high heat and add 1 tablespoon of oil.

Break egg into the oil and let it fry till semi-solid. Mix and stir french beans into the semi-solid egg and fry for 30 seconds or so.

Remove from wok and serve hot with rice or plain porridge.




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