Beef with Capsicum and Pineapple : Chinese Recipe

Asian Recipes

Ingredients:

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

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


Methods:

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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Pineapple Chicken

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This pineapple chicken is quite similar to lemon chicken. Serve it with a side of steamed white rice and some veggies. Be sure to marinate the chicken beforehand to make the chicken tastier and more tender.

Ingredients:

2 pieces of chicken breast - cut
corn flour to coat chicken
enough oil for deep frying

Marinade:
1/2 tsp salt
1 egg
2 tbsp soy sauce
1 tbsp corn flour

Sauce:
1 large can of pineapple chunks
All juice from canned pineapple
1 tsp lemon juice
2 tbsp sugar
1/2 tbsp Thai chilli sauce
1 tbsp corn flour
2 tbsp water


Methods:

Combine breast chicken with marinade in a bowl. Cover and let marinate in fridge for at least 1 hours.

Coat with corn flour to create a thick batter. Heat oil in a wok on medium high heat. Add chicken and fry until chicken is browned. Dish and drain.

Combine pineapples and pineapple juice in a saucepan. Bring to a boil. Then add sugar,lemon juice,chilli sauce and simmer for 5 minutes.

Mix corn flour and water into a paste.Then pour into sauce and stir until thick enough to coat a spoon.

Add chicken pieces and mix until thoroughly coated. Serve with steamed rice.


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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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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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