Chicken in Ginger Sauce

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Fresh ginger is used in this chicken in ginger sauce recipe . It is an easy and tasty dish from Chinese cuisine.

Ingredients:

150 grams boneless chicken breast- cut into big bite sizes
6 cm ginger - set aside a few slices for frying whilst the rest are juiced
5 cloves garlic - mashed
Spring onions -cut into 6cm lengths
Corn starch - make 1/2 cup
Oil

Seasoning:
Salt to taste
2 teaspoons sugar
1 teaspoon soy sauce


Methods:

Marinade chicken pieces with 4 teaspoons of ginger juice for 2-3 hours.

Heat oil in wok. Dust chicken pieces with some corn flour and deep fry the chicken pieces till golden brown. Remove fried chicken and set aside.

Remove excess oil from wok leaving about 2 teaspoons of oil behind. Add ginger slices and saute till aromatic. Add garlic and continue to saute till garlic starts to brown. Add about 3 tablespoons of ginger juice and seasoning. Bring sauce to boil.

Add a little bit of corn starch to thicken the sauce. Then return the fried chicken pieces and add spring onions to coat them all.

Dish up and serve hot.


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Beef with Spring Onions and Ginger

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Ingredients:

250g tender beef
1 tbsp light soy sauce*
1 tbsp oyster sauce*
1/2 tsp sugar*
1/2 tsp sesame oil*
Dash of pepper*
1 tsp minced garlic
6 slices ginger
2 stalks spring onion
1 tsp cornflour mixed with 100ml water


Methods:

Slice beef thinly across the grain. Tenderize beef slices with a meat mallet.

Add seasoning ingredients* to the beef slices and mix well. Cut the spring onions into 5cm lengths.

Heat a little oil in a non-stick wok. Stir-fry the ginger and garlic until fragrant. Add beef slices and stir-fry.

When beef is almost cooked, add in spring onions and cornflour mixture. Once sauce is thick, remove from heat. Do not overcook beef.

Serve.

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Oyster Mushroom Tom Yum

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This oyster mushroom tom yum soup is a wonderful dish to showcase oyster mushrooms. The soup is hot and sour with lemon grass aroma. This is rather a simple recipe to prepare a hot bowl of tom yum soup.

Ingredients:

4 cups water
1/2 lb oyster mushroom
1/2 lime
1 lemon grass, crushed
4 kaffir lime leaves
3 tablespoons fish sauce
3 bird's eye chillies, crushed
1 stem cilantro roots, washed and cleaned
3 slices galangal
1 tomato, cut into wedges
1 big onion, cut into wedges


Methods:

Put lemongrass and cilantro root into a pot of water. Bring the lemongrass broth to a boil then add the kaffir leaves  along with the galangal.

Add the onion, tomato, and chilies. Then add in oyster sauce. Boil for 2-3 more minutes, until the vegetables are soft. Add fish sauce and 2/3 of the lime to pot. Season with salt and sugar.

Serve hot.


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Stir Fried Clams with Shrimp Paste

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Clams are extremely juicy, flavorful, and a versatile ingredient. There are so many ways you can consume them: steamed, fried, stir-fried, boiled, baked, soup, or raw.

Ingredients:

2½ lb fresh clams
½ cup oil
1 tbsp chili paste
2 tsp dried shrimp paste
1 tbsp sugar
3 limes, juiced
3-4 tbsp water
salt
1 tbsp corn starch combined with 3 tbsp water to make a slurry

To be grounded:
1 small red onion, sliced
5-6 shallots
3 stalks lemongrass, sliced thinly
1 inch fresh galangal, sliced


Methods:

Wash clams under cold running water,and drain. Heat oil in wok on high, add ground paste, chili paste, dried shrimp paste and sugar.

Stir-fry until quite toasted and oil starts to ooze from paste. Add clams, lime juice and 3-4 tbsp water, stir-fry well to coat. Cover wok, cook briefly until clams open.

Remove cover, add cornstarch slurry, stir well to coat, taste for salt, add accordingly.

Serve immediately with rice.


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Honey Squids

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This is a quick and easy recipe for squid. This honey squids is crunchy and tasty and can be eaten as appetizer or as a side dish.

Ingredients :

500g squids
pepper
salt
120g rice flour
2 eggs (beaten)
100g brown sugar
100g honey
1/2 cup water


Methods:

Cut the squids to small pieces and wash. Then drain water.

Marinate the cuttlefish with pepper, salt, rice flour and eggs.
Marinate for 2 hours.

Hear oil and fry squids until crispy. Add honey, water and sugar. Stir and cook until slight dry.

Dish up and serve while hot.


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Basil Eggplant

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Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.

Ingredients:

1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
3 tablespoons soy sauce
2 eggplants,sliced into irregular shapes
2 green chillies,sliced


Methods:

Heat a lightly oiled wok over high or medium high. Add chilies and garlic. Stir until the garlic turns golden brown.

Add eggplant and stir. Add half of water and cover the pan or wok with a lid. Keep the lid closed until the eggplant is cooked.

It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point.

If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add soy sauce and sugar and stir.

Add Thai basil and quickly stir to heat the basil, so that it retains its color. Turn off heat immediately and serve hot.


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Thai Beef Salad

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This Thai beef salad is simple and quick to make. It is also very tasty, fresh, smells great, and makes the greens really appetizing to eat even if you don't normally like salads.

Ingredients:

200gm lean beef strips, grilled with a dash of pepper
1/2 lettuce
4 tomatoes,quartered
1/2 green capsicum, thinly sliced
1/4 onion, thinly sliced
2 tablespoon freshly chopped cilantro

For Salad dressing:
1 small bird's eye chili, finely chopped
juice of lime
1 teaspoon brown sugar
1 tablespoon fish sauce
1/2 teaspoon dried red chili flakes


Methods:

Grill the beef and place aside. Prepare salad in a bowl but don't add the beef as yet.

For salad dressing, add all ingredients together and stir to combine.

Arrange the grilled beef on the salad, nicely on top of the greens. When ready to be served, pour the salad dressing all over the salad.


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Fish Curry with Mango

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Fish curry has different taste than chicken curry and beef curry. This fish curry with mango is cooked with that tangy sourish taste to it - with lime juice,tamarind juice,raw mango,etc with a hint of spiciness.

Ingredients:

4 fish cutlets
2 small raw mangoes, halved
4 ladies finger
2 large green chili, halved
1 large red tomato, cubed
3 shallots, cubed
2 garlic, chopped
1 packet fish curry powder, add with a little hot water to form paste.
1 cup fresh coconut milk
1/2 cup water
1/3 cup tamarind juice
fresh curry leaves
1 tablespoon spice mix-fenugreek, mustard seeds, coriander seeds, cumin
pinch of salt


Methods:

Heat up a large pot with about 1/3 cup of oil. Fry the spice mix until aromatic. Add shallots, garlic and curry leaves, continue to stir until lightly browned.

Pour in the curry paste and stir lightly until you see some "oil" forming.

Add the ladies finger, tomatoes, chili, raw mango. Let it cook until soften a little before adding in the fish cutlets.

Pour in coconut milk, tamarind juice and water. Stir lightly to combine. Add salt as you like it to taste.

Cover with lid and simmer until the fish is cooked. Serve with hot rice.


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Fried Fish in Tamarind Sauce

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A common procedure in frying fish in Malay cuisine- marinate fish with a little turmeric powder and a bit of salt. Marinating fish is a very quick and easy way to add extra flavor and moisture before cooking it.

Ingredients:

Marinated:
2 mackerel, cut and clean well
1/2 teaspoon turmeric powder
A bit of salt

1 teaspoon tamarind juice
1 tablespoon soy sauce
1/3 cup water
1 teaspoon sugar
1/2 onion, sliced
1 garlic, sliced
3-5 bird's eye chili,sliced
1/2 tomato, cubed
1 tbsp ginger,sliced thinly


Methods:

Deep fry the fish until outer layer turn crispy, both sides of the fish, and drain the oil. Place on a plate that you'll use for serving later.

Fry onion, garlic,ginger in a pan, until softened and add chillis.

Add in water, soy sauce, tomatoes and the tamarind juice and stir, bringing it to boil. Add sugar to taste.

Pour the gravy over the cooked fish and serve with rice.


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Stir Fried Button Mushrooms in Butter

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This stir fried button mushrooms in butter is the simplest recipe to cook. All that is needed is a lot of fresh button mushrooms,minced garlic and butter.

Ingredients:

15-20 button mushrooms - halved
1/2 carrot - sliced
1/2 celery - sliced
1 tbsp of butter
a dash of salt
a dash of pepper
1 tbsp garlic - minced


Methods:

Melt the butter then add in the garlic then stir fry until fragrant. Then add the carrots and celery. Fry for another two minutes.

Add in mushrooms, stirring for about 2 minutes. Sprinkle salt and pepper to taste.

Serve hot.


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Stir Fried French Beans with Anchovies Chili Paste

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This stir fried french beans with anchovies chili paste is popular in Malay cuisine. It is cook with anchovies and chili shrimp paste which is extremely versatile and the chili shrimp paste is a great base for many dishes from vegetables like water spinach, stuffed in fish and used in fried rice.

Ingredients:

1 cup dried anchovies, rinsed in water and drained
3 cloves garlic, minced
1 packet of french beans, sliced at an angle
1 tsp tamarind juice
A pinch of salt

Chili shrimp paste-pounded:
6 shallots, peeled
8 red chilli peppers - remove seeds for less spiciness
1-2 tbsp of dried shrimp, soaked in water briefly
1-2 tbsp of shrimp paste


Methods:

After preparing the chili shrimp paste, set aside.

Blanch the french beans in hot water for a quick minute. Remove from water and drain.

Heat about 1 tbsp of oil in a wok or pan and saute the garlic until fragrant. Then add about 4 tbsp of the prepared chili shrimp paste and tamarind juice and stir-fry for about 1 minute.

Add the anchovies and stir quickly to coat. Finally, add in the blanched french beans and stir for about 1 minute to coat well.

Add a pinch of salt if required. Serve hot with steamed rice.


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Stir Fried Jungle Fern (Midin)

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Jungle fern is a fern and locally known as midin, milin or bilin or pucuk paku in Malay. A special wild fern that grows on the island of Borneo. It tastes crisp and delicious. It has a crispy texture and tastes very good.

Ingredients:

1 bundle midin
3 tbsp anchovies - soak in hot water for few seconds
1 red chili - sliced
3 shallots - chopped
2 tbsp soy sauce
1 thumb size shrimp paste - dissolve with 3 tbsp water.


Methods:

Clean midin, pick only tender parts of the stalks. Set aside.

Heat 3 tbsp of cooking oil in a wok, fry in together shallots,chili and anchovies and bring chopped shallots to brown while anchovies to golden crispy.

Pour in dissolved shrimp paste and soy sauce, mix well over medium-high heat until the water almost evaporated but not too dry. Reduce heat and dump in midin and stir fry for 30 seconds.

Dish out and serve hot.

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Seafood Kimchi Soup

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This Seafood Kimchi Soup is again a very simple, easy and quick recipe.It is very appetising. It goes very well with many other dishes.

Ingredients:

4 tbsp kimchi
2 heaped tsp of kochujang (Korean chilli pepper paste)
2 carrots, chopped
2 spring onions, sliced
100 gram baby corn
Soy sauce, to taste
1/4 Chinese (Nappa) cabbage
1/2 onion, sliced
3 cups of water
300 gram mixed seafood-shrimps,mussels,cuttlefish etc


Methods:

Using a pot, fill it with 3 cups of water, bring to a boil. Now add the baby corns,cabbage and carrot and let it boil until the vegetables are cooked.

Now, add the kimchi,kochujang,seafoods and all other ingredients. Bring to a boil again, and simmer for another 20 minutes. Add soy sauce to taste.

Add more kochujang if you like it hotter. Adjust the seasoning according to your taste.

Serve hot with rice.

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Kam Heong Squids

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This Kam Heong Squid is cooked in an incredibly aromatic concoction of curry leaves, curry powder and bird's eye chilli peppers.

Ingredients:

12 squids, cut into rings - marinade in 3 tsp corn starch
2 cloves garlic, minced roughly
4 shallots, minced roughly
6 bird's eye chilli peppers, sliced
2 heaped tablespoons dried shrimp (soaked, drained then minced)
1 tbsp seafood curry powder
A handful of curry leaves
1 tsp soy sauce
2-3 tbsps water
8 tbsp oil


Methods:

Heat up a wok and add oil. Heat until hot then shallow fry the squid rings in batches. Quickly fry the squid, it should only take about 1 minute for a quick fry as squid gets cooked easily. Remove the squid from oil, drain and set aside.

Briefly rinse your wok and wipe dry. Heat up your wok and place about 2 tbsp of cooking oil and heat until hot. Turn heat to low and add the minced garlic, shallots, chilli peppers and curry leaves. Saute until aromatic.

Add in the minced dried shrimp and stir-fry around until aromatic. Add the curry powder into the wok, then the soy sauce.

Turn heat up to high and add in the pre-fried squid from earlier and stir around briskly. Add in the water. Add more water if you want more sauce.

Stir around to coat the squid with the mixture well. Serve hot with steamed rice.

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Chili Crab

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There are more than a dozen ways to do crab like black pepper, salted egg yolk,etc but chili crab remains the best. It’s certainly not something to be consumed daintily. The spicy chili-tomato gravy tends to splatter, but crab enthusiasts love it so much.

Ingredients:

3 Crabs
2 tablespoon of sugar
3 tablespoons of tamarind juice
Salt to taste
3 tablespoons of cooking oil
1/2 cup of water

Spice Paste:
10 dried red chilies (soaked in hot water and deseeded)
2 tablespoon of taucheo (fermented yellow bean sauce)
5 cloves of garlic
2 inch of fresh ginger
3 inches of lemon grass (the white part only)


Methods:

Clean the crabs and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.

Make sure that the spice paste is finely blended or pounded.

Heat up your wok and add cooking oil. Stir fry the spice paste until fragrant and spicy.

Add the crab and 1/2 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.

Add the green and juicy stuff from the shell and stir well.

Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.

Dish up,and serve hot.

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French Beans Omelette

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Quick and tasty, this french beans omelette dish is best served with rice and other main course dish. You can get this prepared under 15 minutes and with a temptingly short list of ingredients.The french beans can also be substituted with four-angled beans for another variation.

Ingredients:

300 grams French beans
5 eggs
1/3 teaspoon salt
5 tbsp cooking oil


Methods:

Cut french beans slanting, to about 5cm length. Beat the eggs and leave aside.

Heat up the wok, put in 3 tbsp cooking oil, and add the french beans and salt and stir till beans turn darker green in color.

Spread out the french beans on the wok, and pour in the egg.

Flip over when brown and drip in the remaining oil on the side to prevent egg from sticking to the pan or wok.

Dish out when both sides are nicely browned.

Serve hot.

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Steamed Fish with Dried Mushrooms

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Steaming is one of the preference ways of cooking fish in Chinese cuisine. Use fish like grouper,snapper or pomfret where the meat is very tasty.

Ingredients:

1 large fish- clean and scaled
1 tbsp oyster sauce,
1 tbsp light soy sauce
dash of pepper
dash of lemon pepper
3 preserve sour plum
2" ginger , shredded
1 tsp chopped garlic'
1/2 leek , sliced
1/2 chilly sliced
4 small dried mushroom-soaked in hot water to soften
1 tsp cornflour
1/2 cup water


Methods:

Cut and discard the mushroom stalk, slice the mushroom strips. Squeeze out the water.

Rub fish with oyster sauce, plum , soy sauce and cornflour and pepper. Put the fish on a steaming plate.

Arrange all the ginger, leek,mushrooms and chilly on top of fish and pour water over.

Make sure that the steamer is already on high heat and full steam. Steam the fish for 15 – 20 minutes under high heat.

Serve hot.


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Bok Choy with Cashew Nuts

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This bok choy with cashew nuts recipe only takes a few minutes to prepare, but is pack with tons of delicious flavor from the greens, ginger, sesame and toasted cashews. Perfect for a simple side dish to go with grilled meat or fish, or any main course dish.

Ingredients:

500 grams baby bok choy

2 tbsp olive oil

1 cup onions,chopped

3 cloves garlic, chopped

1/2 tsp dark sesame oil

3 cm ginger, sliced

1/2 cup roasted cashew nuts,chopped

Salt


Methods:

Heat olive oil in a wok on medium high heat. Add onions, then garlic, then bok choy.

Sprinkle with sesame oil and salt. Add the sliced ginger. Cook bok choy for 2 to 3 minutes.

Lower heat to low. Stir and let cook for 2 minutes or, until the bok choy is just cooked.

Gently mix in cashew nuts.

Serve with hot rice.

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Mutton Rendang

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Mutton Rendang is a traditional Malaysian and Singaporean recipe for a classic aromatic curry of lamb or mutton cooked in coconut milk flavoured with chillies,lemongrass,galangal and turmeric leaves. Rendang is sometimes described as being like a curry, but actually it is different from curry.

Ingredients:

500g mutton, cut into bite sizes
500ml coconut milk
4 tbsp oil

Ground (combined):
10 dried chillies, seeded
5 fresh red chillies, seeded
20 shallots
4cm piece ginger
2cm piece galangal

3 stalks lemon grass
3 pieces dried tamarind slices
2 turmeric leaf, shredded
3 kaffir lime leaves, finely shredded
3 tbsp toasted coconut(kerisik)
1/2 tsp salt or to taste
1 tbsp lemon juice


Methods:

Heat oil in a wok and fry combined ground ingredients until aromatic. Add a little coconut milk and continue to fry until oil separates. (add more coconut milk to prevent mixture from sticking to the wok.)

Add in lemongrass and tamarind slices.

Put in mutton and fry for three to four minutes. Put in remaining coconut milk.

Add turmeric leaf, kaffir lime leaves and toasted coconut. Mix well. Add salt and lemon juice to taste.

Lower the heat to low,and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.

Cook until meat is tender. Dish out and serve with plain rice.

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Vegetables with Dried Bean Curd Soup

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Dried bean curd also known as bean curd sheet, tofu skin, yuba or bean skin,is a Chinese and Japanese food product made from soybeans. This vegetables with dried bean curd soup is very healthy and tastes good and suitable for vegetarians.

Ingredients:

2 sticks dried bean curd, cut to 2-inch lengths
A handful of glass noodles
1 cup Wood Ear Mushrooms, cut into smaller pieces
2 stalk Leek, cut into 1-inch lengths
1 carrot, cut into thin 1-inch slices
2 shallots, thinly sliced
1 garlic, thinly sliced
1 tablespoon sunflower oil
5 cups water
salt to taste


Methods:

1. Heat oil in a medium pot and fry onion and garlic until aromatic.
2. Add carrots and leeks, fry for 2 minutes.
3. Add water and bring to boil over medium heat. Now you add in the mushrooms, dried bean curd, and glass noodles. Stir a little and it should be done in about 10 minutes.
4. Add salt.
5. Serve with hot rice.

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Kimchi

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Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes.Kimchi is the most common side dish, in Korean cuisine.

Ingredients:

1 napa cabbage
1/2 cup salt
1 cup gochugaru (Korean chillie flakes) or 1/2 cup cayenne pepper
4 stalks spring onions
4 cloves garlic
1 in grated ginger
2 tbsp fish sauce
puree from 1/2 apple, and 1/2 pear


Methods:

Separate the cabbage leaves and trim away the hard core. Then slice the cabbage leaves to one inch lengths.

Place one layer of the cut cabbage in a stainles steel bowl and sprinkle some salt over it. The proceed likewise with the rest of the cabbage , sprinkling salt over each layer. Cover with a plate and leave for about 4 hours until the cabbage has softened.

Rinse away the salt from the cabbage and drain and put the cabbage in a bowl.

Chop the spring onions into 1 inch lengths, grate the ginger, mince the garlic, place in bowl and to all of these add the fish sauce. Mix. Add the pureed fruits and mix again. Add this mixture to the cabbage and sprinkle on the gochugaru. Mix well.

Bottle the kimchi and leave to stand for 3 days at room temperature and then keep in the refrigerator. Will keep for a month.

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Deep Fried Shrimp Paste Chicken

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This deep fried shrimp paste chicken or deep fried belacan chicken uses shrimp paste and the taste is wonderful. These days, shrimp paste can be found at most Asian grocery stores.

Ingredients:

1 kg chicken, cut into bite-sized pieces
½ cup plain flour
½ cup cornstarch

Marinade
1 tsp sugar
1 tsp soy sauce
2 tsp shrimp paste granules
½-¾ tsp pepper
¼ tsp salt
1 tbsp rice flour


Methods:

Combine marinade in a mixing bowl. Put in the chicken pieces and stir to mix. Transfer marinated chicken into an airtight container and set aside for several hours or preferably overnight in the refrigerator.

Mix plain flour and cornstarch in a deep bowl. Dip chicken into the flour mixture in batches. Shake off any excess flour.

Deep-fry chicken in hot oil until cooked through and golden brown. Drain the chicken pieces on absorbent kitchen paper.

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Assam Prawns

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Assam prawns or tamarind prawns is a very popular Nyonya recipe in Malaysia and it requires minimal ingredients to cook . This assam prawns recipe is on the drier side.

Ingredients:

250 gram shell-on prawns
1 1/2 tablespoons tamarind paste
4 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil
Dash of soy sauce


Methods:

Mix the tamarind paste with 4 tablespoons water. Extract the juice from the tamarind paste.

Remove the heads of the prawn. Devein the prawn by slitting the back. Rinse prawn with water and pat dry with paper towers.

Add the tamarind juice,soy sauce, salt, and sugar into the prawn and mix well with your hand. Marinate for 15 minutes.

Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until the gravy is thick.

Dish out and serve immediately with hot rice.

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Don't you just love a sweet dessert on a hot hot day? #myhoneymoon is here to wipe your perspire away with their awesome shaved ice & more!

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Don't you just love a sweet dessert on a hot hot day? #myhoneymoon is here to wipe your perspire away with their awesome shaved ice & more!