Orange Chicken

Ingredients:

2 lbs boneless skinless chicken breasts-cut into small pieces
1 1/2 cups all purpose flour
1 egg-beaten
1/4 teaspoon salt
1/4 teaspoon pepper
Oil for frying

Image by ktpupp via Flickr

Orange sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup vinegar
2 1/4 tablespoons soy sauce
1 cup packed brown sugar
1/2 teaspoon ginger-minced
1/2 teaspoon garlic-minced
3 tablespoons cornstarch
2 tablespoons water



Method:

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches in a wok until completely cooked.

Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon juice, orange juice,vinegar,and soy sauce. Blend well over medium heat for a few minutes.

Stir in brown sugar, orange zest, ginger,garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens.

Pour sauce over breaded chicken and serve.

Squid with Pineapple and Celery

Ingredients:

1 tablespoon vegetable oil
1kg squid, cleaned and cut into rings
fresh pineapple, peeled, cored and chopped
4 stalks celery, cut into 5cm pieces
2 cloves garlic, minced
3 cloves shallots, sliced into rings
1 teaspoon sugar
fish sauce to taste
black pepper to taste



Method:

- Blanch squid in boiling water for a minute or until it has just turned white. Drain and set aside.
- Heat a wok or frying pan over medium heat, add oil and fry garlic until fragrant.
- Add shallots and stir fry for 1 minute. Then add pineapple, celery, fish sauce and pepper and cook for about 5 minutes until vegetables are cooked.
- Add squid and toss. Remove from wok and serve.

Fried Chicken In Soy Sauce

Ingredients:


1 chickens - cut into small pieces
2 tomato - cut into wedges
1 stalk spring onion - sliced
3 tbsp soy sauce
3 tbsp tomato sauce
1/2 cup water
1 tbsp turmeric powder
5 tbsp oil
1 onion - sliced
2 red chillies - sliced
2 cloves garlic - sliced
2 cm ginger - sliced



Method:

- Mix the chicken with turmeric and a pinch of salt.
- Fry the chicken in a wok until cook. Set aside.
- Heat 5 tbsp of oil and fry the sliced onion,sliced chillies,sliced ginger and sliced garlic until fragrant.
- Add in the water,tomato sauce and soy sauce and bring to boil.
- Add in the fried chicken, tomato and spring onion.
- Simmer for 3 minutes and serve.

Fried Prawns In Oyster Sauce

Fried Prawns In Oyster Sauce

Click the title above for the recipe.

Barbeque Crabs

Barbeque Crabs

Click the title for the recipe..

Chillies With Shrimp Paste

Ingredients:

5 red chillies - sliced
2 bird's eye chillies - sliced

Image by irwandy via Flickr

thumb sized shrimp paste - roasted
2 tsp sugar
1 lime - juice
salt to taste

Method:
- Wash the chillies - seeded them if you like to reduce the hotness.
- Pound these chilies by using a pestle and mortar-you can use blender if you do not have them.
- Add shrimp paste,salt and sugar. Pound until it mix well.
- Then add in lime juice.
- Serve with hot rice and it is a good accompaniment for other dishes.

Fried Fish With Chillies

Ingredients:

5 dried red chillies, cored and seeded

1/2 small red pepper, chopped

5 shallots, chopped

4 cloves garlic, chopped

3 tbsps vegetable oil

400g fish steaks - salmon,snapper etc.

lime juice




Method:

- Put chili in a blender. Pour 4 tablespoons hot water over and leave until softened.
- Add red pepper, shallots and garlic. Mix to a coarse paste.
- Heat 2 tablespoons oil in a frying pan over medium heat. Add fish and fry until lightly browned on both sides and almost, but not quite, cooked through. Transfer to absorbent kitchen paper to drain.
- Add remaining oil to pan. Add chili paste and cook over medium high heat for about 3 minutes until paste looks dry. Stir in 2 tablespoons water.
- Lower heat, return fish to pan and baste with chili paste. Cook gently for 1-2 minutes, basting with paste.
- Serve with rice and with lime juice squeezed over.

Vietnamese Beef Rice Noodle Soup : Vietnamese Recipe

Ingredients:

250g beef tenderloin, sliced thinly
Chopped spring onions
Mint leaves
Basil leaves
Sliced fresh red chillies
Small limes, halved

Marinade:
1/4 tsp salt
1/4 tsp sugar
Dash of pepper

Image by panduh via Flickr

1/2 tsp corn flour

Soup stock:
3 chicken carcasses, trimmed and chopped
3 litres water
25g ginger, peeled and smashed
1 whole onion, peeled
3 cloves garlic, peeled
3 stalks lemon grass, smashed lightly
4cm piece cinnamon stick
2 star anise
5 cloves
1/2 tsp white peppercorns

Seasoning for soup stock:
2-3 tbsp fish sauce
1 tbsp sugar
1 tbsp beef stock granules
2 kg fresh rice noodles, scalded
20 beef balls


Method:

Bring water to a boil in a deep stockpot. Add chicken carcasses and the rest of the ingredients. Allow to simmer for 30 minutes. Skim off any impurities. Strain the stock and add seasoning to taste.

Season beef slices with marinade and set aside for 30 minutes. Scald the beef in boiling water. Drain in a colander and set aside.

Put meatballs into the soup stock and boil for 2-3 minutes till cooked.

Put enough noodles in a soup bowl. Add a few slices of beef, meatballs,spring onions,mint leave and basil leaves. Add soup stock, then garnish before serving.

Sweet and Sour Chicken

Ingredients:

8 oz. boneless and skinless chicken breast
1 green capsicum - cut into squares
1 onion - cut into square
2 cloves garlic -finely chopped
Oil for frying

Batter:

Image by acme via Flickr

4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sauce:
3 tablespoons ketchup
3 tablespoons chili sauce -Lingam hot sauce
1 teaspoon plum sauce
1/2 teaspoon Lea and Perrins Worcestershire sauce
1/4 teaspoon vinegar
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder
2 tablespoons oil


Method:

Cut the chicken breast meat into bite-size cubes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sauce in a small bowl and set aside.

Heat up cooking oil in a wok and deep fry the chicken cubes. Shake off the extra batter before frying. Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the green capsicum. Stir-fry until you smell the aroma. Add the sauce into the wok and bring it to boil. Toss in the onion and chicken,do a few quick stirs.

Serve hot.

Fried Banana Fritters

Ingredients:

3 big ripe bananas
1 1/2 cup flour
1 1/2 tablespoon sugar
1 egg
Some water
Oil for deep frying



Method:

Break the bananas into small pieces and put them into a bowl. Add flour, egg, sugar, and some water.

Use a big spoon and stir the ingredients so they are well blended. Heat up a frying pan and add some cooking oil for deep frying.

Once the oil is heated, scoop up a spoonful of batter into the frying pan. Try to “shape” the batter so it’s somewhat round. Deep fry until golden brown.

Serve.

Muar Chee : Chinese Recipe

Ingredients:

8 oz glutinous rice flour
2 tablespoons tapioca flour

Image by phil.lees via Flickr

1 1/2 cup water
Some cooking oil (for greasing)
Fried shallot crisps

Roasted peanut mixture:
4 oz ground roasted peanuts
4 oz sugar
2 oz sesame seeds (lightly toasted)


Method:

Mix the glutinous rice flour and tapioca flour with water to form a batter. Transfer the batter into a greased pan.

Steamed over high heat for 10-15 minutes until the glutinous rice paste is completely cooked through in the center. Let cool.

In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds well. Cut a small piece of the rice paste using a plastic knife.

Drop it into the mixture and start cutting the rice paste into smaller cubes. Coat well with the mixture, dish out and serve immediately with some fried shallot crisps.

Fried Rice Vermicelli

Rice vermicelli is also called beehoon or meehoon in Malaysia and Singapore.

Ingredients:

1/2 pack rice vermicelli (8 oz)
2-3 cloves garlic (chopped)
1 big handful of fresh bean sprouts
3 stalks scallions (cut into 2-inch length)
1 boneless & skinless chicken breast (cut into small pieces)
1/2 teaspoon corn starch (to marinate the chicken)
4 tablespoons oil

Seasonings:

4 tablespoons light soy sauce
1 tablespoon sweet soy sauce
4 tablespoons water
1 tablespoon sugar
3 dashes of white pepper powder




Method:

Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Set aside to drain the excess water. Rinse the bean sprouts with water and set aside to drain excess water. Lightly coat the chicken meat with the corn starch.

Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Add in the chicken meat and stir fry until the chicken is half done.

Add in the rice vermicelli and then follow by the seasonings. Stir the rice vermicelli continuously to blend well with the seasonings. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet, then add in the bean sprouts and chopped scallions. Stir-fry for another minute or until the bean sprouts are cooked.

Serve.

Grilled Bananas

Ingredients:

6 ripe bananas
3 tbsp butter
1 tbsp ground cinnamon
3 tbsp sugar
3 tbsp lemon juice



Method:

Peel and split bananas into halves lengthwise. Place the bananas in baking dish.

Sprinkle with sugar,lemon juice,cinnamon. Dot with butter.

Preheat grill and place the bananas under it, quite close to the grill.

Cook on high heat for 15 – 20 minutes or until top is nicely browned and caramelized in parts.

Serve warm with whipped cream, custard or vanilla ice cream.

Banana Spring Rolls

These banana spring rolls are great as teatime treats where they can be served as dessert, drizzle with a fruit or chocolate sauce. A scoop of vanilla ice cream also goes brilliantly with this.


Ingredients:

Image by giladlotan via Flickr

2-3 ripe bananas
Spring roll sheets
Oil for frying
2-3 tbsp plain flour
Water



Method:

Make a sealing paste by mixing just enough water to the flour to make a thick paste.

Peel bananas and slice lengthwise into 0.5 cm slices.

Place a sheet of spring roll diagonally. Place a few slices of banana and fold to enclose them.

Fold the two sides towards the middle and seal the edge with a dab of sealing paste. Make as many rolls as you need.

Heat oil in a wok over medium heat and fry a few rolls at a time, till golden brown.

Serve warm.

Bananas In Coconut Milk

This banana dessert is a common Thai/Malaysian dessert and very easy to make.


Ingredients:

3 bananas
3 bowls coconut milk
4 tbsp sugar
1/2 tsp salt


Method:

Peel the bananas and cut into small pieces.

Pour the coconut milk into a pot and turn on the heat. After the milk has started boiling, lower the heat to medium level and drop the banana pieces into the boiling coconut milk.

Cook the bananas until tender but not too soft. Then add the sugar and salt into the pot and keep stirring until they have dissolved.

You can add more sugar if you like it sweet. Turn off the heat and served hot.

Beef Rendang

This Indonesian/Malaysian dish with its complex seasoning is easy to make. Everything goes in the pot at once and simmers until rich and thick.



Ingredients:

1.5 kg/3 lb lean beef
2 medium onions, chopped

Image by FotoosVanRobin via Flickr

2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
1 tbsp chopped galangal, fresh or bottled
6 fresh red chillies, seeded
400 ml/14 fl oz can coconut milk
1 1/2 teaspoons salt
1 tsp ground turmeric
2 tsps chili powder or to taste
3 tsps ground coriander
1 tsp ground cumin
1/2 tsp ground aromatic ginger
1 stalk fresh lemon grass, bruised
125 ml/4 fl oz/1/2 cup tamarind liquid
2 tsps sugar



Method:

Cut beef into strips and put into a large, heavy saucepan. Put onion, garlic, ginger, galangal, chillies and 1/2 cup water into a blender, cover and blend until smooth.

Pour over meat and add all remaining ingredients except tamarind liquid and sugar. Mix well and bring to the boil, uncovered.

Reduce heat to low, add tamarind liquid and simmer uncovered until gravy is thick, stirring occasionally.

Turn heat low and continue to cook for about 2 hours, stirring from time to time, until oil separates from the gravy. Add sugar and stir constantly.

Serve with steamed white rice.

Crab Curry

Ingredients:

800 gm crabs
3 tbsp cooking oil
Curry paste: 4 tbsp curry powder mixed with 4 tbsp water
2 cups thin coconut milk
1/2 cup thick coconut milk
2 sprigs curry leaf
Salt to taste

Blend together:
80-100 gm shallots
6-8 pips garlic
10 gm fresh ginger
1/2 tsp fenugreek


Method:

Split the crab open, cut it into half and remove any dark meat. Wash, drain and set aside.

Heat cooking oil in a wok, add ground or pound ingredients and stir-fry till it becomes fragrant. Mix in the curry paste and keep frying until the oil surfaces and the mixture turns golden-red in color.

Pour in the thin coconut milk and mix thoroughly. Bring the mixture to a boil and then put in the crab, stirring all the while.

Cover the wok and let it simmer for 10-15 minutes. Pour in the thick coconut milk, stir and add in the curry leaves and salt. Bring the crab curry to a boil and then dish out.

This rich flavored crab curry can be garnished with red and green chillies and served with white rice.