Vietnamese Beef Stew : Vietnamese Recipe

Asian Recipes

Vietnamese Beef Stew or Thit Bo Kho is a type of dish in Vietnamese cuisine that is braised in a thick, mildly sweet reddish-brown-colored sauce. It is usually served with steamed white rice or toasted and warm French baguette bread.

Ingredients:

3 cups beef stock
2 lb beef, cut into bite size cubes
1 tbsp Annatto seeds
4 tbsp cooking oil
2 tbsp shallots, chopped
1 tbsp garlic, chopped
3 star anise
2 lemongrass stalks, lightly bruised and cut into 2 inch pieces
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp brown sugar
1 tbsp curry powder
2 tsp fresh or dried red chillies
4 carrots, cut into preferred size, blanched in water for 2 minutes and drained
1/2 cup Thai Basil leaves
1/4 cup small yellow onion, thinly sliced
8 sprigs cilantro, cut into 2 inch lengths


Method:

Heat oil in a small saucepan over low heat and add the annatto seeds. Stir a few times and remove immediately from the heat. The seeds will foam on contact with the heat but you don’t want them to burn. Let stand for 10 minutes and then drain off the oil and discard seeds.

Heat half the annatto oil in a large pot on a moderate heat. Add half the shallots, half the garlic, the lemongrass and stir until fragrant.

Add the beef and sauté until the meat is lightly seared. Add the beef stock, fish sauce, soy sauce, sugar and bring to a boil.Then simmer for about 1 hour or until beef is tender.

While the beef is cooking, lightly toast the star anise in a dry pan over a low heat until fragrant (about 3 minutes). Pound into a fine powder.

Heat the remaining annatto oil in a small saucepan over moderate heat. Add the remaining shallots and garlic, star anise powder, curry powder and chillies and sauté until fragrant. Set aside until ready to serve.

About 20 minutes before the beef is done, add carrots and cook until tender. Add spice mixture and mix in well.

Stir in half the basil and transfer to serving bowl and garnish with yellow onion, remaining basil, and cilantro.

Serve.


asiadeli

Spinach and Fish Balls Soup with Anchovies : Malaysian Recipe

Asian Recipes

This is simple, fast and healthy soup which can be cooked within ten minutes.

Ingredients:

A bunch of spinach, cut
3 tablespoon of dried anchovies
4 cloves of garlic, chopped
1/4 cube of chicken stock
10 fish balls
salt to taste
2 tablespoon of oil


Method:

Soak dried anchovies for 5 minutes and cut into small pieces (if using the bigger size). Soak and wash spinach thoroughly.

Heat oil and fry dried anchovies first for 3 minutes, then add garlic until both turns brown. Add two glasses of water and let it boil.

Add in the fish balls and spinach and cook for 2 minutes.

Serve hot with plain rice.


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Fish Ball and Spinach Soup : Singaporean Recipe

Asian Recipes

This fish balls and spinach soup is simple, refreshing and healthy which can be cooked especially on hot days.

Ingredients:

2 large onions, quartered
3 cloves garlic
6 1/2 cups of water
1 cube vegetable stock
1 teaspoon garam masala
20g bean thread noodles, soaked in hot water
A bunch of spinach, cut in 3 parts
1 large carrot, halved
2 medium tomatoes,quartered
3 large potatoes, quartered
2 tbsp light soya sauce
1 cup oil
salt
white pepper

Fish balls:
1/2 kg Mackerel fillet, skin removed
2 red chilies,chopped
1 teaspoon cornflour
1 stalk spring onion, thinly chopped
salt
white pepper


Method:

Mix all the fish ball ingredients into a large mixing bowl. Mash till paste combines together with clean hands and season well. Make medium size balls with wet hands so the paste won't stick to your hand. Place fish balls onto a clean plate and put it a side till needed.

Blend onion, garlic and 1/2 cup water in an electric mixer till smooth. Heat oil in large pot on medium high heat, add the puree mixture once oil is hot and stir till fragrant for 10 minutes.

Add 6 cup water and stock,bring to boil for 15 minutes. Season well and add garam masala, and light soya sauce.

Throw in the carrot and potatoes and let it simmer for another 15 minutes. Add bean thread noodles and fish balls slowly one by one.

Finally add the spinach stir slowly on low heat for a good 15 minutes. Serve hot with steamed rice or even enjoy it on it's own.


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recipe and image : nam's makan time

Laksa Prawn Soup : Malaysian Recipe

Asian Recipes

This hugely popular coconut-based noodle soup is prepared using the spicy laksa paste, made from lemongrass, garlic, chilli and almonds. The mild coconut offsets the kick of the laksa paste perfectly.

Ingredients:

To be blended:
2 roughly chopped cloves of garlic
2 red chillies
4 shallots, roughly chopped
1 stick lemongrass (discard outer layer)
3cm piece of ginger
50g ground almonds
1 tbsp fish sauce

Soup:
Whole raw prawns-remove the heads and shells but leave the tails on
200g noodles
3 tbsp blended paste (see above)
2 tbsp fish sauce
3 tbsp vegetable oil
1 tsp sugar
400ml coconut milk
Coriander (fresh)
1/4 cucumber, cut into strips


Methods:

Put the prawn shells and heads into a pan with 700ml water and leave to simmer for 30 mins to make a stock.

Strain the prawn stock and get rid of the solids. Heat the oil in a pan over a medium heat before frying the prawns for 2 minutes.

Add 3 tablespoons of laksa paste and fry for a further 2 minutes.

Pour in the coconut milk, lime juice, fish sauce, sugar and shellfish stock and allow to simmer gently.

Blanch the noodles in boiling water for a couple of minutes. Drain the noodles and pour over the prawn broth.

Serve with a garnish of cucumber and coriander.


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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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Seafood Kimchi Soup

asiadeli

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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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.

asiadeli

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.

asiadeli

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.

asiadeli

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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Tom Kha Gai

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Tom Kha Gai or Thai Chicken Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

Ingredients:

* 2-3 pcs galangal slices
* 2 pcs of fresh lemon grass stalks
* 1 clove of garlic
* A pinch of tamarind paste
* 3-4 fresh chillies (depending on how spicy you you like it)
* Fish sauce to taste
* 4 kaffir leaves
* 1/2 lb. chicken breast
* 1 (13.5oz) can of coconut milk


Methods:

1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor.
2. Cut 1/2 lb. chicken breast into approx. 2 inch pieces.
3. Add chicken and kaffir leaves to the boiling water and boil for another 8 minutes until cooked through.
4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes.
5. Add 1 tablespoon of Thai fish sauce. And if desired garnish with 3-4 pcs of Thai fresh chillies (prik kee noo). Bring to the boil for one minute.
6. Remove from heat and garnish with coriander leaves.

asiadeli

Fish Ball Vermicelli Soup : Chinese Recipe

Bee Hoon is also known as Rice Vermicelli. The clear soup is refreshing especially on a hot day. We can also use anchovy stock for the soup as it makes the soup tastier.

Ingredients

* 1/2 packet of rice vermicelli (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
* 15 fish balls
* 100 grammes of beef tenderloin (sliced thinly)
* 200 grammes of choy sum (washed and cut into 6 cm lengths)
* 8 shallots (sliced thinly)
* 100 grammes of dried anchovies
* a pinch of salted chinese vegetables (tung chai)
* 3 tablespoons of palm oil
* 5 soup bowls of water

Marinade (for beef tenderloin slices)

* 2 teaspoons of light soy sauce
* a couple of dashes of white pepper powder
* 1 teaspoon of corn flour

Seasoning

* 2 tablespoons of light soy sauce
* Salt to taste


Method

Marinade beef tenderloin slices for 30 minutes. Meanwhile, boil anchovies in water for at least 45 minutes. Remove anchovies when done.

Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.

With remaining oil in wok, stir-fry the beef tenderloin slices for 30 seconds. Add anchovy stock above and bring to boil.

Add pre-soaked vermicelli into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.

Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving.

Macaroni Soup

Ingredients:

500 gms beef/chicken — cut into small cubes
5 cups water
4 potatoes - cut into cubes
2 carrots – cut into cubes
2 celery - cut into cubes
2 large onions
500 gms macaroni

Image by teamperks via Flickr

GROUND TOGETHER
1 tbsp coriander seeds
1 tsp cummins
1 tsp aniseed
4 shallots

GARNISH
4 stalks spring onions — chopped
8 shallots — sliced and fried in 1 tbsp ghee


Method:

Boil the beef/chicken with water until tender.

Add in the ground ingredients, then potatoes, carrots,celery and large onions.

Put in the ghee used in frying the sliced shallots. Season to taste and bring to boil.

Blanch the macaroni with water and a pinch of salt. Lift and drain.

To serve, put macaroni in individual bowls and pour the soup over. Garnish with chopped spring onions and fried shallots.

Noodles Soup

Ingredients:


600 gms yellow noodles
300 gms fresh prawns
2 tomatoes — cut into 6
1 tbsp black peppercorns
2 pieces beancurd — fried and cubed
125 gms mustard greens — cut into 3 cm lengths
350 gms bean sprouts

Image by madhatrk via Flickr

4 tbsps oil
Salt to taste

SLICED FINELY
3 cabbage leaves
4 shallots
2 cloves garlic

SAUCE:
6 chilli padi — sliced thinly
1 large onion — sliced
2 tbsps thick soy sauce



Method:

Heat oil and fry the sliced shallots and garlic until fragrant.

Add in the prawns and pepper. Mix well.

Add in 6 cups water and bring to boil. Season to taste.

Add in the cabbage, bean sprouts, mustard greens and fried beancurd.

Put in the noodles and tomatoes. Cook for 1 minute.

Prepare the sauce by mixing all the ingredients together.

Serve the noodles soup with the sauce.

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.

Wonton Soup : Chinese Recipe

Ingredients :

20-24 wonton wrappers
2 tablespoons chopped Chinese parsley
90g finely minced chicken
3 spring onions, finely chopped
2.5cm piece fresh ginger, peeled and grated
1 egg, lightly beaten
1.5 litres chicken stock
15ml dark soy sauce
dash sesame oil
salt and pepper
spring onion for garnish

Method :

1. Place all the wonton wrappers on a large, flat surface. Mix together the chicken, chopped parsley, spring onions and ginger. Brush the edges of the wrappers lightly with beaten egg.
2. Place a small mound of mixture on one half of the wrappers and fold the other half over the top too form a triangle.
3. Press with the fingers to seal the edges well.
4. Bring the stock to the boil in a large saucepan. Add the filled wontons and simmer 5-10 minutes or until they float to the surface. Add remaining ingredients to the soup and garnish.

Tomyam Kung : Thai Recipe

Ingredients:

1 pound of medium-size prawns
A dozen mushrooms

Image by shok via Flickr

1 stalk of lemon grass
3 lime leaves
6 green peppercorns
3 slices fresh ginger
1 teaspoon of salt
2 tablespoons of fish sauce
3 tablespoons of lime juice
6 hot peppers, pounded lightly (less, depending on taste)
4 cups of water
1/2 cup of roughly chopped coriander leaves



Method

Remove the prawn shell but leave the tails (for appearance). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before cutting each into quarters. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil.

Bring water to boil, then add lemon grass, lime leaves, and prawns. When the prawns turn pink, add mushrooms, ginger, peppercorns, and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste.

Serve the soup while still hot in individual soup cups and top each cup with a sprinkle of coriander.