Tamarind Fish Curry : Malaysian Recipe

Asian Recipes

Tamarind Fish Curry or Gulai Tumis is a hot and sour curry which is so appetizing and addictive especially the gravy.. This traditional Nyonya dish features a classical mix of sweet, sour and spicy flavors, also a great a accompaniment to rice.

Ingredients:

Grounded:
160g shallots
12 g galangal
6g peeled garlic
3 stalks lemongrass (sliced)
2 tsp tumeric powder
20 dried chillies (soaked in hot water for 15 minutes and drained)
16g shrimp paste
1/2 cup oil
3 tbsp tamarind pulp
2 1/2 cups water
salt to taste
sugar to taste
1 bud ginger flower (halved)
800g stingray or pomfrets (cut)
8-10 ladies fingers


Methods:

Heat in oil over low fire and saute ground spice paste till oil and paste separates and fragrant.

Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.The colour of the curry is dependent upon the color of turmeric and chillies.

Add in ginger flower,lady's fingers and fish. Simmer for 5 minutes or until fish is cooked.

Served with hot rice.


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Chicken Stew : Malaysian Recipe

Asian Recipes

This chicken stew recipe is very simple using potato,carrot,soy sauce and oyster sauce. This quick and simple recipe is perfect for a main course or side dish.

Ingredients:

1/4 chicken, cut into pieces
1 potato, cut into bite-sized pieces
1 carrot, cut into bite-sized pieces
1 onion, sliced

Seasoning:
2 tbsp oyster sauce
2 tbsp soy sauce
Water
Corn starch


Methods:

Marinate chicken with soy sauce and leave aside. Boil carrot and potato until soft and leave aside.

Fried onion until slightly brown. Stir in chicken and fry until half cooked.

Stir in potato and carrot and stir fry for 3 minutes. Add in oyster sauce. Add in water enough to fill dish.

Add in corn starch to thicken. Add in salt to taste.

Serve with hot rice.

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Chili Fried Squid : Malaysian Recipe

Asian Recipes

This Chili Fried Squid or known as Sambal Sotong in Malaysia is simply a delicious dish and easy to prepare. It can be served with steamed rice and other side dish.

Ingredients :

500g squids
2 tbsp tamarind pulp
1 stalk of lemongrass, peeled and sliced
1 garlic clove, crushed
4 dried red chilies, soaked and drained
1 tsp shrimp paste
1 onion, chopped
2 tbsp peanut oil
1/2 tsp salt
2 tsp palm sugar or brown sugar


Methods :

Clean the squid. Cut and set aside, with the tentacles.

Soak the tamarind pulp in 125ml boiling water and leave for 5 minutes. Knead to dissolve, then strain the tamarind water and set aside.

Grind, pound or blend the lemongrass, garlic, drained chilies, shrimp paste and onion together to make a paste.

Heat a wok until hot, then add the oil. When the oil is hot, add the blended paste and stir-fry for 2 minutes.

Add the tamarind water, salt and sugar and stir-fry for 3 minutes. Add the squid meat and tentacles and stir-fry over high heat for 3-4 minutes, until cooked but still tender.

Serve this spicy chili fried squid with steamed rice.


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Prawn Noodles : Malaysian Recipe

Asian Recipes

Ingredients:

300 gm yellow noodle
12 medium size prawns
2 tomatoes, sliced and blended with 500ml of water into tomato puree
8 cloves of garlic, chopped
3 tbsp of cooking oil

Seasoning:
2 tbsp of chili paste
4 tbsp of tomato sauce
light soy sauce and sugar to taste.

Garnishing:
5 leaves of lettuce, thinly sliced
2 eggs, hard boiled and sliced
Fried crispy shallot
2 calamansi lime, halved



Method:

1. To prepare the noodle, just add the yellow noodle to boiling water and cook for around 5 minutes until soft. Then, rinse in fresh water and pour onto plates.

2. Add oil to the heated wok and stir fry the chopped garlic till fragrant. Pour in the prawns and stir fry for 2 minutes. Add some light soy sauce and tomato sauce continue to stir fry for another 1 minute.

3. Add the chilli paste and continue to stir fry for a while.

4. Pour in the tomato puree. Let it simmer for roughly 5 minutes. Add sugar and light soy sauce to taste.

5. Off the fire, and pour the sauce over the cooked noodle. Garnish with lettuce and hard boiled egg.

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Fish Floss : Malaysian Recipe

Asian Recipes

Fish Floss or known as Serunding Ikan in Malaysia,is an appetizer, a side dish, a sandwich filler. It can be eaten as a topping for fried rice, with steamed glutinous rice or with bread for breakfast or as a snack. This fish floss or serunding ikan is a perfect topping or filling and it makes any dish come alive.

Ingredients:

6 mackerels-poached,removed bones and finely crushed

Blended:
6 medium onions
4 garlic
1 inch ginger
1/2 inch galangal
2 stalks lemon grass (white part only)
6 dried chillies-soaked in hot water till soft then drained

1 tbsp sugar
250 ml coconut milk
salt


Methods:

Heat up a wok and put all the ingredients and cook. Stir and mix.

Let it cook on the stove on small to medium heat, stirring now and then to prevent burning so that the floss browns evenly.

Cook until it becomes drier and it is no longer wet.

Total cooking time is about 2-3 hours. Remove and let it cool completely once it cooked.

Store fish floss or serunding ikan  in an airtight container and put in a fridge. It will last for months.

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Malaysian Crepes : Malaysian Recipe

Asian Recipes

This Malaysian Crepes or Roti Jala is a typical Malaysian crepe or pancake that is serve with any type of curries or rendangs instead of rice. If you cannot find a Jala cup, simply find a plastic cup and poke about 1 to 2 mm holes at the bottom.

Ingredients:

4 cups coconut milk
450 grams plain flour (sieved)
1 teaspoon salt
2 eggs
drop of yellow food coloring (optional)
ghee or cooking oil to grease pan


Methods:

Put flour and salt in a bowl. Make a well in the center.

Add coloring to coconut milk and pour 1/2 the milk into the flour. Stir well, drawing in flour from the sides.

When mixture is smooth, add rest of the milk. Stir well. Strain batter using a ladle to “push” batter through the strainer. Batter must be neither too thick nor thin.

Heat pan. Brush pan with ghee or cooking oil. Dip Jala Cup into batter and quickly pour batter into pan in circles till a lacy pancake is formed.

While pancake is cooking, dab a little oil over it. Remove from heat as soon as firm.

Bring 2 sides of the crepes or pancakes to meet at the centre. Do the same with the other 2 sides. Fold once more to form a small roll.

Arrange Roti Jala on a plate.

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Coca-Cola Chicken : Malaysian Recipe

Asian Recipes

This Coca-Cola Chicken is simple and easy to cook. You can’t taste any flavour of coke after cooking this Coca-Cola Chicken. The chickens are tasty sweet, succulent, with rich soy sauce flavour though. The coke can tenderize the meat and add more flavours.

Ingredients:

½ a chicken, cut into bite-sized pieces
2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp onion paste
3 tbsp soya sauce
150 ml Coca-Cola
½ tsp salt


Methods:

Pour oil in a wok then fry the ginger, garlic, onion paste, fry till aroma rises.

Then put the chicken and soy sauce in the wok and mix well.Reduce the heat and simmer for 8-10 minutes.

Add Coca-Cola, salt and continue to simmer for 10-15 minutes or until gravy is reduced. Serve immediately.

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Fruit Rojak Sauce : Malaysian and Singaporean Recipe

Asian Recipes

Rojak is a traditional fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia. Fruit rojak consists typically of cucumber, pineapple,raw mangoes,green apples,papaya etc.This fruit rojak sauce was thick and pungent. The prawn paste and shrimp powder sure makes the sauce real strong smelling.

Ingredients:

1 tsp shrimp powder
1 tbsp toasted sesame seeds
1-2 tbsp roasted peanuts, pounded

Combine:
3 tbsp black prawn paste
1 tbsp thick soy sauce
13-14 bird's eye chillies, finely chopped or pounded
1 tbsp chilli paste
7 tbsp sugar or to taste
l tsp salt or to taste
1/2 cup lukewarm water


Methods:

Put combined ingredients in a mixing bowl. Mix well. Add shrimp powder, sesame seeds and pounded peanuts.

Dish out into individual serving bowls and serve with your choice of cut fruits.

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Miso Soup : Japanese Recipe

Asian Recipes

Miso soup or misoshiru is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Miso soup is very popular because of its rich taste, short preparation time and health benefits. It is considered essential for good health and longlivety.

Ingredients:

750g water
2¾ tbsp miso paste
2 tbsp dashi
3/4 tsp salt
1/4 tsp sugar

Garnishing
1/2 cup cubed tofu
8 pieces Japanese roasted seaweed, cut into thin strips
2 tbsp chopped spring onions


Methods:

Put water in a pot and bring to a boil. When it begins to boil add miso paste and dashi.

Add the cubed tofu, reduce the heat and simmer the soup over medium heat for 1 to 2 minutes. Add salt, and sugar.

Ladle soup into individual bowls and garnish with spring onions and lots of seaweed strips. Serve the soup hot.

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Prawn and Pineapple Curry : Malaysian Recipe

Asian Recipes

This prawn and pineapple curry is packed with flavor and aroma from the spices, and sweetness from the prawn and pineapple. Serve it with plain white rice is the best, and it will never fail to whet one’s appetite!

Ingredients:

10 pieces big prawns, remove the head-skin attached.
250 grammes pineapple, cut into wedges
2 tablespoons fish curry powder
1 tablespoon ginger paste
1 tablespoon garlic paste
3-4 springs of curry leaves
2 tablespoons vegetable oil
3/4 cup water
Salt to taste


Methods:

Wash the prawns well, use a scissor devein the prawns, trim the tail and cut away the legs. Set aside.

In the small bowl, mix the fish curry powder with little water to a paste.
Meanwhile heat up the pan with vegetable oil to a medium heat, add ginger and garlic paste stir until fragrant.

Add fish curry powder paste, stir well until aromatic.

Add prawns, keep stirring until the prawns change to a colour about a minute then add water, let it boil for a while then continue by adding curry leaves and pineapple.

Reduce the heat to a shimmer then seasons with salt according to your taste. Let it shimmering about 3 minutes until the prawns are cooked and the pineapple quite soft.

Remove from the heat then dish up into a serving bowl and serve.

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Crispy Anchovies : Malaysian Recipe

Asian Recipes

Dried anchovies or known as ikan bilis is commonly used in soups or fried with sambal and served with nasi lemak. This crispy anchovies can be eaten as a snack or side dish. This addictive snack is crispy,crunchy and delicious.

Ingredients:

3 cups of dried anchovies (soaked in cold water for 15mins and drained to remove excess salt. Refrigerate for an hour or so.)
5 garlic (washed and crushed with the skin)
2 onions (finely sliced)
5 chopped bird's eye chilli.
1 tbsp tamarind paste or 2 tbsp of lemon juice
Oil for frying
Dried shallots for seasoning
Sugar to taste


Methods:

Deep fry the anchovies until brown and crispy.

In another pan, use the same oil to fry the onions until slightly brown.

Add in garlic.

Then, add the tamarind juice or lemon juice.

Add the chillies.

Lower the heat and stir fry all the ingredients until the mixture becomes quite dry and light in texture.

Finally, add the fried anchovies and mix well. Then add the dried shallots and mix thoroughly.

Remove from the wok and serve.

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Pickled Green Chillies : Malaysian and Singaporean Recipe

Asian Recipes

The pickled green chillies are the perfect accompaniment for wanton noodles,noodle soups and other noodle dishes.

Ingredients:

300g green chillies
1/2 cup vinegar
1 cup boiled water, cooled
1 tbsp salt
5 tbsp sugar


Methods:

Wash and drain chillies well in a plastic colander. Cut chillies into thin slices. Pour warm water over the sliced chillies. Drain well and place chillies on absorbent kitchen paper.

Place the sliced chillies in a glass jar. Mix vinegar, water, salt and sugar, until sugar dissolves. Pour mixture into jar to pickle the chillies. The chillies will be ready the next day.

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Garlic Fried Rice : Chinese Recipes

Asian Recipes

This makes a quick and easy meal. It’s perfect for garlic lovers!

Ingredients:

2 cups cooked rice, cooled
2 tbsp frozen carrots
2 tbsp frozen peas
2 tbsp chopped spring onions
2 eggs, lightly beaten
1 tbsp oil
1 tsp butter
2 tbsp ready fried crispy garlic chips
2 tbsp soy sauce
Salt and sugar to taste
A dash of ground black pepper


Method:

Heat oil and butter in a wok and fry peas and carrots for 2 minutes. Push aside and add in beaten egg, scramble until cooked.

Stir in rice and add salt,soy sauce and sugar to taste. Fry till all the ingredients are well combined. Add in the fried garlic crisps and add a dash of ground black pepper to taste.

Stir one last time and transfer everything to a serving bowl.

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Chicken Spinach Porridge Chinese Recipe

Asian Recipes

Ingredients:

A handful or approximately 50g rice (washed and rinsed)
300ml water
2 pieces chicken breasts
25g baby spinach, chopped
spring onions,chopped
5 shallots,chopped
1/4 tsp salt
1/4 tsp sugar
1/2 tsp light soy sauce


Methods:

1. Rinse and wash rice until water is clear. In another pot, boil 300ml of water, add vegetable stock cube until dissolve.

2. On medium heat, pour in 300ml of vegetable stock (or more if you prefer watery porridge) to the pot of rice. Boil for 5 mins and add in chicken, soy sauce and leave it to boil for another 5 mins. Lower heat to simmer for 30-40 mins (stirring frequently) until rice turns soft and chicken is cooked through. Add in baby spinach 5 mins beforehand.

3. Bring skillet to medium fire with 1 teaspoon of oil, add shallots and fry until dark brown or slightly burnt. Set aside.

4. Fork out the chicken breast, leave it to cool and shred chicken with 2 forks. Once porridge is ready, turn off heat, scoop to serving bowls, top with chicken pieces, shallots and garnish with spring onions.

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Sardine Sambal : Malaysian Recipe

Asian Recipes

Another recipe of sardine which is easy to cook and delicious accompaniment for nasi lemak; or you may even eat it with plain rice, or bread.

Ingredients:

2 cloves garlic, pounded
3 shallots, pounded
2 tbsp oil
2 tbsp chilli paste
1/2 tsp belacan granules
1 stalk lemon grass, smashed lightly
1 can sardines
1 piece dry asam keping, soak in 2 to 3 tbsp hot water

Seasoning:
1/2 tsp salt or to taste
1 tsp sugar or to taste
1 onion, sliced
Juice of 1 lemon


Methods:

Fry pounded ingredients in oil, then add chilli paste, belacan granules and lemon grass.
Add sardines and asam keping together with the soaked water.
Add seasoning, mix well and fry till almost dry. Dish out, add sliced onions and lemon juice.
Serve.

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Crispy Fried Tempe : Indonesian Recipe

Asian Recipes

Tempe is also known as fermented soybean cake. Tempe contains a high amount of proteins and it has nutritional contents to ward off cancer.

Ingredients:

600 gram tempe (fermented soybean cake)
200 ml water
½ tsp. slaked lime water
100 gr. rice flour mixed with 25 gram cornstarch
vegetable oil

To be blended:
4 candlenuts
1 clove garlic
1 tsp. coriander seeds
salt to taste


Methods:

Slice the tempe in thin 3½ x 5 cm squares. Set aside.

Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.


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Chicken Curry Kapitan : Malaysian Recipe

 Asian Recipes

There are many different varieties of chicken curry but each takes after the basics of chicken curry, adapts, and enhances it accordingly. While different version renders its distinct taste, the underlying flavors of chicken curry are pretty much the same–spicy, rich, aromatic and highly addictive.Curry Chicken Kapitan is a version of dry curry and a Nyonya adaptation of Indian chicken curry. Kapitan is the name given to appointed Chinese chiefs during the Portuguese and Dutch colonization in Malaysia.

Ingredients:

1.5kg chicken
4 tbsp oil
2 onions sliced/diced
2 tsp salt
4 stalks lemon grass - cut into 3-4 inch length
4 kaffir leaves
3 cups coconut milk
juice of 1 or 2 limes

to be blended
15 red chillies
15 shallots/small onions
4 cloves garlic
2 cm piece turmeric root or about 1heaped tsp of turmeric powder
10 candlenuts
1 tbsp dried shrimp paste


Methods:

1. Cut chicken down to bite size pieces or quarters.
2. Heat oil in wok or pot and lightly brown onions with salt and kaffir leaves. Add blended ingredients and fry till fragrant,or a thin layer of oil rises to the top.
3. Add chicken and lemongrass then continue stirring until it’s almost cooked.
4. Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.
5. Add salt and lime juice to taste and serve hot.


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Stir-fried Beef with Cucumbers : Japanese Recipe

Asian Recipes

This recipe is quite different as it uses cucumber in stir fry and it tastes really good.

Ingredients:

1/2 cucumber
5 1/4 oz lean beef
1 tsp salt
1 tbsp oil
1/4 ts crushed garlic
Salt and pepper
1 tbsp finely chopped onion
1 tsp sesame oil
1/2 tsp soy sauce


Methods:

Cut off both ends of cucumbers and slice thinly.

In a bowl place the cucumbers and sprinkle with salt; let stand 5-10 minutes.

When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water.

Cut beef into julienne strips.

Heat salad oil. Quickly stir-fry beef over high heat and season with garlic,salt and pepper.

Add cucumber slices and stir-fry briefly. Season with soy sauce,sesame oil and chopped onion. Transfer to serving plate and garnish with shredded chili pepper.

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Stir-fried Lamb with Mint and Chili : Vietnamese Recipe

Asian Recipes

This stir-fried lamb with mint and chili is another an easy dish. Mouth-watering Asian flavours spring to life in this super-healthy and easy lamb stir-fry.

Ingredients:

1 1/2 tb oil
1/2 lb lean lamb,cut in fine strips
1 clove garlic,finely chopped
1 tb oyster sauce
1 tb fish sauce
1 tb sugar
1 tb finely sliced red fresh chili pepper
5 tb fresh mint leaves, sliced if large


Directions:

1.Heat the oil in a wok and stir-fry the lamb for several minutes until almost cooked.
2.Add the garlic, oyster sauce, fish sauce, sugar, and chili and stir-fry for another 2 minutes or so.
3.Taste to see if extra seasoning is necessary and adjust.
4.When the meat is cooked and tender, stir the mint leaves through and serve on a dish.


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Spicy Prawn with Sataw Beans

asiadeli

Sataw Beans or Petai is actually healthy for us. It contains a type of protein that known to make you relax, improve your mood and generally make you feel happier! It also stimulate the production of hemoglobin in blood, reduce the blood pressure ,stroke, boost brain power, overcome constipation, relief heartburn etc.It is really a delicious recipe....

Ingredients

* 500 gram of fresh large prawns, un-peeled but the head taken out
* 20 peeled whole sataw beans
* 2 tablespoons of  lime juice
* Pinch of salt

Seasoning
* 10 red finger-length chilies, finely sliced
* 3 cloves of garlic, chopped
* 5 shallots, finely sliced
* 1 medium tomato, deseeded and chopped
* 1 teaspoon sugar (optional)
* Pinch of salt


Preparation

* To prepare the seasoning, grind all ingredients, to a smooth paste in a blender, adding a little oil if necessary to keep the moisture turning.
* Rub the lime juice and salt onto the prawns. Set aside for a few minutes then drain the prawns and pat dry with towel paper.
* Heat the oil in a wok in high heat. Deep fry the prawns, a handful at a time about 1 minute or so for each batch. Remove and drain on towel paper
* Heat 3 tablespoons of vegetable oil in a wok over medium heat, stir fry the sataw beans with the seasoning until fragrant and cooked around 5 minutes.
* Add the fried prawns and mixed well and blended but don’t over cooked the prawn.
* Serve with hot rice

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Mutton Soup : Indian Recipe

Asian Recipes

This flavorful soup - surprisingly earthy, satisfyingly meaty, elegant and subtle - will forever change the way you view soup.

Ingredients:

3 large onions, peeled
5 cloves garlic, peeled
50 g galangal, remove the skin and cut into thin slices
50 g ginger, peeled
3 green chilies
1 kg mutton or lamb chops, excess fat removed
2 teaspoon fennel, roughly pounded
1 teaspoon poppy seeds, roughly pounded
2 tablespoons coriander seeds, roughly pounded
5 black cardamoms, lightly crushed
4 - 5 cloves
2 cinnamon sticks
2 liters stock
4 potatoes,cut into 4
salt and pepper to taste
coriander /cilantro leaves to garnish


Method:

Blend onions, garlic, galangal, ginger and green chilies together. Marinate meat with blended ingredients and roughly pounded spices combines, preferably overnight.

Add a pinch of salt and pepper. Combine marinated meat, cardamoms, cloves, cinnamon and stock in a large pot. Bring to the boil. Simmer on low heat for about 1 hour.

Simmer until meat is fork-tender. Add potatoes. You may need more stock. Add salt and pepper to taste, then add more water/stock. Simmer for about 20 minutes more.

Garnish with coriander leaves. Serve hot.


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Chicken in Tomato and Honey : Malaysian Recipe

Asian Recipes

This Chicken in Tomato and Honey or Ayam Madu is suitable to be eaten with briyani or tomato rice. There are a few ways to cook it, but this recipe has honey and tomatoes in it.

Ingredients:

1 whole chicken, cut into 8 or smaller parts (coat with tumeric powder and salt)
Oil for frying
1 cinnamon stick
1 star anise
6 cloves
4 cardamon pods
2 tbsp chilli paste
4 fresh tomatoes, cut into four
1 small can tomato puree
1 tbsp meat curry powder
3 tbsp honey
1 strands curry leaves
1 cup frozen peas
salt

Pounded Items:
3 garlic
1 inch ginger
1 big onion


Methods:

1. In a hot pan, fry the chicken which has been coated with tumeric powder and salt.
2. When the chicken is cooked, transfer them to a dish.
3. In the same pan, scoop out excess oil and leave about 4 tbsp oil.
4. Add pounded items together with cinnamon stick,star anise,cloves and cardamon pods. Stir well until the ingredients turn golden brown.
5. Add curry powder and cook until the oil emerge on top. Then add chilli paste and fresh tomatoes.
6. When the tomatoes are tender, add tomato puree. Cook for another 3 minutes.
7. Then add curry leaves,peas and honey.
8. Add salt to taste.
9. Cook for another 3-5 minutes untill all ingredients are coated well with the tomatoes.
10. Serve in a serving dish with rice.

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Mango Salad : Malaysian Recipe

Asian Recipes

Mango salad is a spicy sweet salad which is a speciality of the northern eastern side of Malaysia. This kind of salad is very popular and very very easy to make.Great on its own or as a side dish to grilled fish. Best eaten when chilled!

Ingredients:

2 large ripe mangoes, peeled
10 mint leaves, chopped coarsely
1 tablespoon cilantro, chopped coarsely
1/4 teaspoon sambal oelek (chili paste)
1 onion,chopped

Methods:

Dice mangoes and combine with other ingredients.
Mix well and serve chilled or room temperature.


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