Bean Sprouts with Grated Coconut Salad : Malaysian, Singaporean Recipe

Asian Recipes

Bean Sprouts with Grated Coconut Salad or known as Kerabu Taugeh in Malay is another example of many tasty salads. This one has toasted coconut as the integral ingredient.

Ingredients:

400 grams fresh bean sprouts
1 cup grated coconut
salt to taste
2-3 tbsp vinegar
4 dried chillies, soaked in hot water
5 shallots
15 dried shrimps, soaked in hot water

Method:

Bean sprouts should be blanched for 3 minutes. Then drain the water and set aside.

Grind chillies, shallots and shrimps into fine paste. Set aside.

Fry grated coconut in a pan until fragrant. Then mix with ground paste. Add salt and vinegar.

Add bean sprouts and mix well.

Serve.


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Basil Fried Rice : Chinese Recipe

Asian Recipes

Basil is a kind of herb with small light green leaves related to the mint family. It therefore has a strong minty smell. The best rice to use for cooking fried rice is leftover rice that is kept overnight in a fridge.

Ingredients:

2 cups leftover rice
50 grams fresh shrimp, shelled and deveined
2 tbsp minced garlic
3 tsp finely chopped fresh red chillies
3/4 cup red, green, and yellow capsicum, mixed and cut into 1/2 inch squares
2 tbsp chopped onion
1 tbsp fish sauce
A pinch of sugar
A pinch of salt
1 tsp ground white pepper
2 tbsp oil
A handful of  torn sweet basil leaves


Method:

Heat a wok and add the oil and spread it around till it coats the surface evenly.

Add the garlic and chillies, then stir for about 10 seconds. Then add the capsicums, onion, and shrimp.

Add a pinch of salt toss around for another 30 seconds.

Now add the rice to the wok, crumbling any big sticky blocks with your hands to ensure they're all separate.

Toss the rice and keep stirring for another two minutes. Then add the sugar, white pepper, and fish sauce.

Stir the mixture around again for another minute. Then taste the rice to check saltiness. If it's less, add some more fish sauce.

Then throw in the basil leaves into the rice. Stir the rice for another minute, then take it off the heat and serve.



Credits to: Shiok

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Chili Prawns with Eggs : Singaporean Recipe

Asian Recipes

Another chili prawns recipe where succulent and de-shelled prawns are cooked with blended chilies that was spicy and appetizing. A wonderful accompaniment with white rice.

Ingredients:

10 prawns ( deshelled tails intact)
5 hard boiled eggs (deshelled)
A handful dried chilies
2 cm cube grilled shrimp paste
1 tbsp tamarind paste (mixed with water to make juice )
1 onion (thinly sliced)
1 clove garlic (thinly sliced)
1 cube of anchovy stock
1 tbsp sugar
Salt
Half cup of vegetable oil


Method:

Soak dried chilies in hot water for 15 mins till soft. Then blend chilies with a bit of water together with shrimp paste.

Heat oil in wok, saute garlic and onions till transparent.

Add the chili paste, tamarind juice and anchovy stock  together for 15-20 mins till fragrant over medium high heat.

Season with salt and stir in the sugar. Then gently add in the eggs and mix well. Lastly mix in the prawns and stir well and cook for another 15 mins.

Serve with steamed rice.


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Stir Fried Curry Shrimps : Malaysian Recipe

Asian Recipes

The pairing of garlic and curry powder and the curry leaves blends really well with the shrimps make this dish tastes good.

Ingredients:

250g small shrimps
4 tbsp preserved radish (chai poh), diced
1 sprig curry leaves
3 cloves garlic, chopped
1/2 tbsp curry powder
1/2 tbsp chili paste
Salt to taste


Method:

Heat little cooking oil in a non-stick pan, sauté garlic and curry leaves till fragrant.

Add in curry powder and chili paste, continue sauté till aroma.

Add in preserved radish and shrimps, cook for 1-2mins, season with salt.

Dish out and serve hot with steamed rice.


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Red Curry with Shrimp : Thai Recipe

Asian Recipes

This red curry with shrimp recipe is so easy and quick to cook and yet very tasty.

Ingredients:

1 lb shrimp (peeled and deveined)
8 oz egg plants (quartered)
1 green capsicum (cut into strips)
12 oz coconut milk
2 tbsp Thai red curry paste (available at Asian grocery store)
1 handful of roughly chopped basil
1 tbsp fish sauce
1 tsp oil


Methods:

Heat oil in a skillet over high heat. Add the red curry paste and saute briefly for 15-20 seconds. Add the coconut milk and mix to combine and bring it back to boil.

Add the egg plants and capsicum. Lower the heat and let it simmer for 2-3 minutes. Taste and see if you want more curry paste or not, if so, this is the time to add more.

Add the shrimp and cook until they turn color, which is about 2-3 minutes. Turn off the heat and add in basil.

Serve over cooked rice.


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Seafood Hokkien Char : Malaysian Recipe

Asian Recipes

Seafood Hokkien Char is a stir-fried noodles dish in a savory sauce. This is one of easy Malaysian recipes and it is also very tasty dish.

Ingredients:

6 oz. vermicelli -soaked in warm water until soft, drained
6 oz. yellow noodles -rinsed with cold water, drained
6 shrimp -shelled and deveined
4 fish balls -cut into slices
2 oz. beef -cut into slices
2 oz. choy sum -cut into 2-inch lengths
2 cloves garlic -minced
4 oz. bean sprouts
2 1/2 tablespoon soy sauce
1 1/2 tablespoon sweet soy sauce
3 dashes white pepper powder
2 tablespoons oil
3/4 cup water
Fried shallot crisps


Methods:

Heat up a wok on high heat and add cooking oil. When the oil is heated, add the minced garlic and stir-fry until aromatic.

Add the beef, shrimp, fish balls, into the wok and stir-fry until they are half-cooked.

Add in the choy sum, bean sprouts, noodles, vermicelli and toss all the ingredients quickly with the spatula.

Add the soy sauce, sweet soy sauce, water, pepper powder, and keep stirring until the noodles are cooked through (make sure not to overcooked the noodles).

Dish out and garnish with some fried shallot crisps and serve.



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Shrimp Paste Eggplant

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Ingredients:

3 eggplant (cut into 3-4 cm long and halve it)
2 tsp chilli paste
2 tbsp soy sauce
6 tbsp cooking oil
1/2 tsp turmeric powder
Salt (adjust to taste)
Sugar (adjust to taste)

To be blended:
1 tsp dried shrimp granules
1 tbsp dried shrimp (soak in hot water for 10 minutes)
2 garlic
1 onion


Methods:

Using low flame, heat oil in a wok, then add in the blended ingredients,turmeric powder and chilli paste. Saute until fragrant.

Then add in soy sauce. Season with salt and sugar and sprinkle a bit of water.

Finally add in the egg plant and stir fry until cook in all sided.

Serve with hot rice.


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Stir Fried Sweet Potato Leaves With Shrimps

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Sweet potato leaves are excellent sources of Vitamin A and Vitamin C. This stir fried sweet potato leaves with shrimps is a famous Malaysian and Singaporean dish.

Ingredients:

2 lbs sweet potato leaves,wash and drained
3 tbsp shrimp paste granules
1 tsp chopped garlic
1 tbsp oil
1 tbsp sugar
1 tsp salt
1/2 cup medium size shrimp,clean and deviened
1 red chili,sliced


Methods:

Heat large skillet with oil and sautee garlic till fragrant. Add shrimp paste and chili.

Add in clean shrimp, and fry for 1-2 minutes then add in sweet potato leaves,sugar and salt.Add some water if necessary.

Toss all the ingredients at high heat well together for another 3-5 minutes or cooked. Do not over cook the vegetables.

Serve warm with rice.


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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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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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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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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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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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Shrimp Paste Fried Rice

(Nasi Goreng Belacan)


Ingredients:

3 cups leftover rice
2 eggs, lightly beaten
180gm prawns - shelled
4 red chillies, seeded
4 shallots - grounded
2 cloves garlic - grounded
1/2 tbsp shrimp paste granules

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp chicken stock granules
1 tsp pepper
1/2 tsp sugar



Method:

Heat one to two tablespoons oil in a wok, pour in eggs and fry until properly cooked. Dish out and put aside.

Add two more tablespoons of oil and saute ground ingredients and prawns till aromatic. Add the rice and stir-fry well.

Stir in seasoning and continue to stir-fry well. Add in the scrambled eggs and remaining oil. Sprinkle rice, while stir-frying, with water.

Serve.

Assam Laksa

Ingredients:

600g flaked mackerels
4 litres water
50g tamarind, strained
3-4 stalks polygonum (daun kesom)
salt and sugar to taste

Image by avlxyz via Flickr

Paste-grind together:
2 stalks lemon grass
10 dried chillies
10 fresh chillies
2 cm galangal
1 cm piece fresh turmeric
30 shallots
1 tbsp shrimp paste

Garnishing:
1 cucumber,shredded
1/4 pineapple,shredded
1 onion,sliced
2 red chillies,sliced
mint leaves
1 ginger bud,finely sliced



Method:

Mix water with tamarind and strain.

Bring tamarind water to the boil. Put in the paste and polygonum (daun kesom). Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.

Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies. Add a few mint leaves and sprinkle some finely sliced ginger buds.

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.

Mee Rebus

(yellow noodles and soybean cakes in a spicy sweet potato gravy)

Ingredients:

500 g (1 lb) fresh yellow noodles

500 g (1 lb) bean sprouts

200 g (7 oz) shin beef

200 g (7 oz) shrimps

Spice paste:

10 dried chilies, softened in hot water

1 cup shallots, peeled

1 teaspoon belachan (dried shrimp paste)

10 slices lengkuas (galangal)

1 teaspoon turmeric powder

Gravy:

200 g (7 oz) sweet potato, boiled, peeled and mashed

1 heaped tablespoon taucheow (brown soya bean paste)

1 tablespoon salt or to taste

2 tablespoons sugar or to taste

Garnishes:

5 hardboiled eggs, shelled and sliced

4 taukwa (firm soya bean cake), deep-fried and diced into 8 pieces

Fried shallots

10 calamansi, halved

4 green chilies, remove seeds and sliced

dark soy sauce, optional

toasted grago (shrimp fry), optional

1 stalk lettuce, cut into long strips

Method:

Make a stock by boiling beef in 6 cups of water until tender. Remove and slice beef. Cook shrimps in the stock and peel, de-veined and set aside. Reserve stock.
Process spice paste ingredients in a chopper until fine. Heat 2 tablespoons oil in a wok and fry spice paste until oil rises to the surface.
Add taucheow and fry until fragrant. Add the stock, mashed sweet potato, salt and sugar and cook over a low fire until all is amalgamated. Taste to adjust seasoning if needed.
Cook one serving of noodles and bean sprouts in a wire ladle in boiling water. Remove, drain and place on a plate. Top with beef slices and shrimps.
Pour hot gravy over and garnish with egg wedges, taukwa, fried shallot, chili, lettuce and a halved calamansi.
Drizzle some dark soy sauce if desired and sprinkle some grago, browned earlier in a slow oven until crisp.