SALLY'S ASIAN RECIPES

Roast Chicken with Herb Cheese, Chili and Lime Stuffing Recipe

2010-03-12T13:30:00.003+08:00

Whether you are entertaining guests or simply cooking a family meal, a tasty chicken is a sure winner every time. This is a modern twist on the classic roast chicken where the stuffing is forced under the chicken skin, which will help to produce a wonderfully flavored and succulent flesh.
Ingredients: (Serves 5-6)

2 kg/4 lb chicken
1 lime
1/2 cup cream cheese with herbs and garlic
1 mild fresh red chili, seeded and finely chopped

Method:

1. Preheat the oven to 400oF/205oC. Using first the point of a knife and then your fingers, separate the skin from the meat across the chicken breast and over the tops of the legs. Use the knife to loosen the first piece of skin, then carefully run your fingers underneath, taking care not to tear the skin.

2. Grate the lime and beat the rind into the cream cheese together with the chopped chili. Pack the cream cheese stuffing under the skin, using a teaspoon, until fairly evenly distributed. Push the skin back into place, then smooth your hands over it to spread the stuffing in an even layer.

3. Put the chicken in a roasting pan and squeeze the juice from the lime over the top. Roast for 1.5 hours, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. If necessary, cover the chicken with foil toward the end of cooking if the top starts to become too browned.

4. Carve the chicken and arrange on a warmed serving platter. Spoon the pan juices over it and serve immediately.

Spicy Lamb Tikka Recipe

2010-03-12T10:15:00.006+08:00

One of the best ways of tenderizing meat is to marinate it in papaya, which must be unripe or it will lend its sweetness to what should be a savory dish. Papaya, or paw-paw, is readily available from most of the larger supermarkets.
Ingredients: (Serves 4)

675 g/1.5 lb lean lamb, cubed
1 unripe papaya
3 tablespoons natural (plain) yogurt
1 teaspoon ginger pulp
1 teaspoon chili powder
1 teaspoon garlic pulp
1/4 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro), plus extra to garnish
1/4 teaspoon red food coloring
300 ml/0.5 pint/1.25 cups corn oil
Lemon wedges
Onion rings

Method:

1. Place the lamb in a large mixing bowl. Peel the papaya, cut in half and scoop out the seeds. Cut the flesh into cubes and blend in a food processor or blender until it is pulped, adding about 1 tablespoon water if necessary.

2. Pour 2 tablespoons of the papaya pulp over the lamb cubes and rub it in well with your fingers. Set to one side for at least 3 hours.

3. Meanwhile, mix together the yogurt, ginger, chili powder, garlic, turmeric, ground coriander, ground cumin, salt, lemon juice, fresh coriander (cilantro), red food coloring and 2 tablespoons of the oil, and set to one side.

4. Pour the spicy yogurt mixture over the lamb and mix together well.

5. Heat the remaining oil in a deep round-bottomed frying pan (skillet) or a wok. Lower the heat slightly and add the lamb cubes, a few at a time.

6. Deep-fry each batch for 5-7 minutes or until the lamb is thoroughly cooked and tender. Keep the cooked pieces warm while the remainder is being fried.

7. Transfer to a serving dish and garnish with lemon wedges, onion rings and fresh coriander. Serve with Raita and freshly baked Naan if available.

Note: A good-quality meat tenderizer, available from supermarkets, can be used in place of the papaya. However, the meat will need a longer marinating time and should ideally be left to tenderize overnight.

Chicken in a Hot Red Sauce Recipe

2010-03-11T22:31:00.004+08:00

In India, small chickens are used for this dish and served as an individual appetizer with chapatis. If you wish to serve it as a starter, use 4 poussins instead of chicken joints. Skin them first and make small gashes with a sharp knife to allow the spices to seep in.
Ingredients: (Serves 4-6)

4 teaspoons kashmiri masala paste
4 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon five-spice powder
Salt, to taste
1 teaspoon sugar
8 chicken joints, skinned but not boned
3 tablespoons vegetable oil
1 piece fresh ginger, 5 cm/2 in long, finely shredded
4 cloves garlic, finely crushed
Juice of 1 lemon
Few fresh coriander (cilantro) leaves, finely chopped

Method:

1. To make the marinade, mix together the kashmiri masala, tomato ketchup, Worcestershire sauce, five-spice powder, salt and sugar. Allow to rest in a warm place until the sugar has dissolved.

2. Rub the chicken pieces with the marinade and allow to rest for a further 2 hours or overnight if possible.

3. Heat the oil in a frying pan (skillet) and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the sauce clings with the oil separating.

4. Sprinkle the chicken with the lemon juice, remaining ginger and fresh coriander (cilantro). Mix well, reheat and serve hot.

Soy-Marinated Chicken Recipe

2010-03-11T22:14:00.003+08:00

Two simple flavors, soy sauce and orange, combine to make this mouthwatering dish. Serving the chicken on a bed of asparagus turns the dish into a special treat. Wilted spinach or shredded greens work well as an everyday alternative. Boiled egg noodles or steamed white rice make a good accompaniment.

Ingredients: (Serves 4)

4 skinless, boneless chicken breast portions
1 large orange
2 tablespoons dark soy sauce
14 ounces medium asparagus spears
Black pepper, to taste

Method:

1. Slash each chicken portion diagonally and place them in a single layer in a shallow, ovenproof dish. Halve the orange, squeeze the juice from one half, and combine it with the soy sauce. Pour this over the chicken. Cut the remaining orange into wedges and place these on the chicken. Cover and let marinate for several hours.

2. Preheat the oven to 350oF/175oC. Turn the chicken over and bake, uncovered, for 20 minutes. Turn the chicken over again and bake for 15 minutes more, or until cooked through.

3. Meanwhile, cut off any tough ends from the asparagus and place in a skillet. Pour in enough boiling water just to cover and cook gently for 3-4 minutes, until just tender. Drain and arrange on warmed plates, then top with the chicken and orange wedges. Spoon over the cooking juices and season with black pepper. Serve immediately.

Caramelized Chicken Wings with Ginger

2010-03-11T18:20:00.004+08:00

Cooked in a wok or in the oven, these caramelized wings are drizzled with chili oil and eaten with the fingers, and every bit of tender meat is sucked off the bone. Often served with rice and pickles.
Ingredients: (serves 2 to 4)

75 ml/5 tablespoons sugar
30 ml/2 tablespoons groundnut (peanut) oil
25 g/1 oz fresh root ginger, peeled and finely shredded or grated
12 chicken wings, split in two
Chili oil, for drizzling
Mixed pickled vegetables, to serve

Method:

1. To make a caramel sauce, gently heat the sugar with 60 ml/4 tablespoons water in a small, heavy pan until it turns golden, set aside.

2. Heat the oil in a wok or heavy pan. Add the ginger and stir-fry until fragrant. Add the chicken wings and toss them around the wok to brown.

3. Pour in the caramel sauce and make sure the chicken wings are coated in it. Reduce the heat, cover the wok or pan, and cook for about 30 minutes, until tender, and the sauce has caramelized.

4. Drizzle chili oil over the wings and serve from the wok or pan with mixed pickled vegetables.

Preparing Mussels and Clams

2010-03-11T18:05:00.009+08:00

Mollusks such as mussels and clams should be eaten very fresh and must be alive when you buy them and cook them (unless they have been shelled and frozen). You can tell that they are alive if their shells are tightly closed; any shells that are open should close promptly when tapped. Any dead mussels or clams, or any with broken shells, should be discarded.

If you have collected clams yourself, let them stand in a bucket of sea water for several hours, changing the water once or twice. (Do not use fresh water because it will kill the mollusks). Add a handful or two of cornmeal or flour to the water to help clean the clam's stomachs. Most of the time, clams bought from the fishmonger will already have been purged of sand.

1. Scrub the shells of mussels or clams with a stiff brush and rinse well. This can be done under cool running water.

2. Before cooking mussels, pull off their 'beards' (their anchor threads) with the help of a small knife. Rinse the mussels well.

3. To steam: Put a little dry white wine or water in a large pot, with flavorings as the recipe specifies. Add the mussels or clams, cover tightly and bring to the boil. Steam for 5-10 minutes or until the shells open, shaking the pot occasionally.

4. Serve the mussels or clams in their shells, or shell them before using. Strain the cooking liquid (which will include all the delicious liquor from the shells) and spoon it over the mussels or clams, or use it as the basis for a sauce.

5. To open a live clam or mussel: Hold it firmly in one hand, with the hinge in your palm. Insert the side of a clam or oyster knife blade between the shell halves and work it round to cut through the hinge muscle.

6. Open the shell and cut the clam or mussel free of the shell. Do this over a bowl to catch all the liquor from the shell. (Clams may be eaten raw, but mussels are always cooked).

Sailor's Mussels Recipe
Prepare 7 pints (4 liters) live mussels, Steam with 1/2 pint (300 ml) dry white wine or fish or chicken stock, 1 small chopped onion, 1-2 crushed garlic cloves and 3/4 oz (25 g) chopped fresh parsley. With a slotted spoon, transfer the opened mussels to large bowls. Add 1.5 oz (45 g) butter to the cooking liquid and stir until melted, then add pepper. Pour over the mussels. Serves 4.

Shrimp and Cauliflower Curry with Fenugreek, Coconut and Lime Recipe

2010-03-11T17:33:00.004+08:00

This is a basic fisherman's curry from the Southern Coast of Vietnam. This dish is simple to make and it is usually eaten from a communal bowl, or even from the wok itself. Served with noodles, rice or chunks of baguette to soak up the deliciously fragrant and creamy sauce.

Ingredients: (Serves 4)

450 g / 1 lb raw tiger shrimp (jumbo shrimp), shelled and cleaned
Juice of 1 lime
15 ml / 1 tablespoon sesame or vegetable oil
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
2 red chilies, seeded and chopped
1 cauliflower, broken into florets
5 ml / 1 teaspoon sugar
2 star anise, dry-fried and ground
10 ml / 2 teaspoon fenugreek, dry-fried and ground
450 ml / 0.75 pint / 2 cups coconut milk
1 bunch fresh coriander (cilantro), stalks removed, leaves chopped, to garnish
Salt and ground black pepper

Method:

1. In a bowl, toss the shrimps in the lime juice and set aside. Heat a wok or heavy pan and add the oil. Stir in the onion, garlic and chilies. As they brown, add the cauliflower. Stir-fry for 2-3 minutes.

2. Toss in the sugar and spices. Add the coconut milk, stirring to make sure it is thoroughly combined. Reduce the heat and simmer for 10-15 minutes, or until the liquid has reduced and thickened a little. Add the shrimps and lime juice and cook for 1-2 minutes, or until the shrimps turn opaque. Season to taste, and sprinkle with coriander. Serve hot with noodles or rice.

Chicken in a Cashew Nut Sauce Recipe

2010-03-11T17:10:00.005+08:00

This chicken dish has a deliciously thick and nutty sauce, and it is best served with plain boiled rice. And this is a recipe that is suitable for those on low-fat diet.

Ingredients: (Serves 4)

2 medium onions
2 tablespoon tomato puree (paste)
50 g / 2 oz cashew nuts
1.5 teaspoon garam masala
1 teaspoon garlic pulp
1 teaspoon chili powder
1 tablespoon lemon juice
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon natural (plain) low-fat yogurt
2 tablespoons corn oil
1 tablespoon chopped fresh coriander (cilantro)
1 tablespoon sultanas (golden raisins)
450 g / 1 lb chicken, skinned, boned and cubed
175 g / 6 oz button mushrooms
300 ml / 0.5 pt water
1 tablespoon chopped fresh coriander (cilantro)

Method:

1. Cut the onions into quarters and place in a food processor or blender and process for about 1 minute.

2. Add the tomato puree (paste), cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.

3. Process all the ingredients in the food processor for a further 1 - 1.5 minutes.

4. In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for about 2 minutes, lowering the heat if necessary.

5. Add the fresh coriander (cilantro), sultanas (golden raisins) and chicken and continue to stir-fry for a further 1 minutes.

6. Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over low heat for about 10 minutes.

7. After this time, check to see that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary.

8. Serve garnished with chopped fresh coriander.

Balti Minced Lamb with Potatoes and Fenugreek Recipe

2010-03-10T16:01:00.004+08:00

The combination of lamb with fresh fenugreek works very well in this dish, which is delicious accompanied by plain boiled rice and mango pickle. Only use the fenugreek leaves, as the stalks can be rather bitter. This Indian dish is traditionally served with rice.

Ingredients: (Serves 4)

450 g / 1 lb lean minced (ground) lamb
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1.5 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon turmeric
3 tablespoons corn oil
2 medium onions, sliced
2 medium potatoes, peeled, par-boiled and roughly diced
1 bunch fresh fenugreek, chopped
2 tomatoes, chopped
50 g / 2 oz / 0.5 cup frozen peas
2 tablespoons chopped fresh coriander (cilantro)
3 fresh red chilies, seeded and sliced

Method:

1. Put the minced (ground) lamb, ginger, garlic, chili powder, salt and turmeric into a large bowl, and mix together thoroughly. Set to one side.

2. Heat the oil in a deep round-bottomed frying pan (skillet) or a medium wok. Throw in the onion and fry for about 5 minutes until golden brown.

3. Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.

4. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring continuously.

5. Just before serving, stir in the fresh coriander (cilantro) and garnish with the fresh red chilies.

Balti Lamb Tikka Recipe

2010-03-04T22:45:00.003+08:00

This is a traditional tikka recipe of the Indian origins, in which the lamb is marinated in yogurt and spices. The lamb is usually cut into cubes, but the cooking time can be halved by cutting it into strips instead, as in this recipe.

Ingredients: (Serves 4)

450 g / 1 lb lamb, cut into strips (to reduce cooking time)
175 ml / 6 fl oz / 0.75 cup natural (plain) yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garlic pulp
1 teaspoon salt
1 teaspoon garam masala
2 tablespoons chopped fresh coriander (cilantro)
2 tablespoons lemon juice
2 tablespoons corn oil
1 tablespoon tomato puree (tomato paste)
1 large green (bell) pepper, seeded and sliced
3 large fresh red chilies

Method:

1. Put the lamb strips, yogurt, ground cumin, ground coriander, chili powder, garlic, salt, garam masala, fresh coriander (cilantro) and lemon juice into a large mixing bowl and stir thoroughly. Set to one side for at least 1 hour to marinate.

2. Heat the oil in a deep round-bottomed frying pan (skillet) or a medium wok. Lower the heat slightly and add the tomato puree (paste).

3. Add the lamb strips to the pan, a few at a time, leaving any excess marinade behind in the bowl.

4. Cook the lamb, stirring frequently, for 7-10 minutes or until it is well browned.

5. Finally, add the green (bell) pepper slices and the whole red chilies. Heat through, checking that the lamb is cooked through, and serve.

Chinese Chicken and Chili Soup Recipe

2010-03-04T22:32:00.002+08:00

Ginger and lemongrass add an aromatic note to this very tasty and refreshing soup, which can be served as a light lunch or even as an appetizer before the main meal. It is easy and quick to prepare.

Ingredients: (Serves 4)

150 g/5 oz boneless chicken breast portion, cut into thin strips
2.5 cm/1 in piece fresh root ginger, finely chopped
5 cm/2 in piece lemongrass stalk, finely chopped
1 red chili, seeded and thinly sliced
8 baby corn cobs, halved lengthways
1 large carrot, cut into thin sticks
1 liter/1.75 pints/4 cups hot chicken stock
4 spring onions (scallions), thinly sliced
12 small shiitake mushrooms, sliced
115 g/4 oz/1 cup vermicelli rice noodles
30 ml/2 tablespoons soy sauce
Salt and ground black pepper

Method:

1. Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.

2. Place the Chinese sand pot in an unheated oven. Set the temperature to 200oC/400oF/Gas 6 and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.

3. Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.

4. Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.

5. Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.

6. Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.

Sea Bass in a Salt Crust Recipe

2010-03-04T22:19:00.002+08:00

Baking fish in a crust of sea salt seals in and enhances its flavor. Any firm fish can be cooked in this way. Decorate with a garnish of seaweed or blanched samphire and lemon slices, and break open the crust at the table to release the glorious aroma. Serve the fish with baby new potatoes roasted with olive oil and a sprinkling of dried rosemary, and steamed green vegetables, such as broccoli or green beans.

Ingredients: (Serves 4)

1 sea bass, about 1 kg (2.2 lb), cleaned and scaled
1 sprig each of fresh fennel, rosemary, and thyme
Mixed peppercorns
2 kg (4.5 lb) coarse sea salt

Method:

1. Preheat the oven to 475oF. Fill the cavity of the fish with the sprigs of fresh fennel, rosemary, and thyme, and grind over some of the mixed peppercorns.

2. Spread half the salt on a shallow cookie sheet (ideally oval) and lay the sea bass on it. Cover the fish all over with a 1/2 inch layer of salt, pressing it down firmly. Moisten the salt lightly by spraying with water from an atomizer. bake the fish for 30-40 minutes, until the salt crust is just beginning to color.

3. Bring the sea bass to the table in its salt crust. Use a sharp knife to break open the crust and cut into four portions.

4. Serve.

Piquant Shrimp Salad Recipe

2010-03-04T21:17:00.002+08:00

The fish sauce dressing adds a superb flavor to the noodles and shrimps. This delicious Thai salad can be enjoyed warm or cold, and can also be served as an appetizer which will be enough for 6 people. This shrimp salad is easy to make but ensure that you are using only fresh shrimps. Try it during the weekend and your family will love it.

Ingredients: (Serves 4)

200 g/7 oz rice vermicelli
8 baby corn cobs, halved
150 g/5 oz mangetouts (snow peas)
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
2.5 cm/1 in piece fresh root ginger, peeled and finely chopped
1 fresh red or green chili, seeded and finely chopped
450 g/1 lb raw peeled tiger shrimps (jumbo shrimps)
4 spring onions (scallions), very thinly sliced
15 ml/1 tablespoon sesame seeds, toasted
1 lemon grass stalk, white part only and thinly shredded

For the dressing:
15 ml/1 tablespoon chopped fresh chives
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon soy sauce
45 ml/3 tablespoons groundnut (peanut) oil
5 ml/1 teaspoon sesame oil
30 ml/2 tablespoons rice vinegar

Method:
1. Put the rice vermicelli in a wide heatproof bowl, pour over boiling water and leave to soak for 10 minutes. Drain, refresh under cold water and drain well again. Tip into a large serving bowl and set aside until required.

2. Boil or steam the corn cobs and mangetouts for about 3 minutes, until tender but still crunchy. Refresh under cold running water and drain. Make the dressing by mixing all the ingredients in a screw-top jar. Close tightly and shake vigorously to combine.

3. Heat the oil in a large frying pan or wok. Add the garlic, ginger and red or green chili and cook for 1 minute. Add the tiger shrimps and toss over the heat for about 3 minutes, until they have just turned pink. Stir in the spring onions, corn cobs, mangetouts and sesame seeds, and toss lightly to mix.

4. Tip the contents of the pan or wok over the rice vermicelli. Pour the dressing on top and toss well. Sprinkle with lemon grass and serve, or chill for 1 hour before serving.

Making Poultry Sautés

2010-03-04T20:13:00.003+08:00

A sauté combines frying and braising, producing particularly succulent results. It is a method suitable for pieces of poultry as well as for small whole birds such as quails and poussins. As with frying, the poultry should be dried thoroughly with paper towels before cooking to ensure that it browns quickly and evenly.

1. Heat a little oil, a mixture of oil and butter, or clarified butter in a heavy frying pan or sauté pan.

2. Add the poultry and fry it over moderately high heat until it is golden brown, turning to color evenly.

3. Add liquid and flavorings called for in the recipe. Bring to the boil, then cover and reduce the heat to moderately low. Continue cooking gently until the poultry is done, turning the pieces or birds over once or twice.

4. If the recipe instructs, remove the poultry from the pan and keep it warm, while finishing the sauce. This can be as simple as boiling the cooking juices to reduce them or adding butter or cream for a richer result.

5. You may even thicken the cooking juice with equal weights of butter and flour mashed together, called 'beurre manie'. Use 1 oz (30g) of this paste to 8 fl oz (240ml) liquid. Whisk small pieces gradually into the boiling sauce until it is smooth and silky.

6. Another method of thickening cooking juices is to add a mixture of cornstarch and water. use 2 teaspoons cornstarch blended with 1 tablespoon water to 8 fl oz (240 ml) liquid. Boil for 2-3 minutes, whisking constantly, until the sauce is syrupy.

Country Chicken Sauté

Cook 6 oz (175 g) chopped bacon in a 2 teaspoons oil over moderately high heat until lightly colored. Remove and reserve. Dredge a 3.5 lb (1.5 kg) chicken, cut into 8 pieces, in seasoned flour. Fry in the bacon fat until evenly browned. Add 3 tablespoons dry white wine and 8 fl oz (240 ml) poultry stock. Bring to the boil and add 1/2 lb (225 g) quartered mushrooms sautéed in 1 tablespoon of butter and the reserved bacon. Cover and cook over low heat for 20-25 minutes, or until the chicken is tender. Serves 4.

Balinese Vegetable Soup Recipe

2010-03-04T19:37:00.002+08:00

The Balinese base this popular and delicious soup on beans, but any seasonal vegetables can be added or substituted. The recipe also includes shrimp paste, which is known locally as terasi.

Ingredient: (Serves 8)

225 g/8 oz green beans
1.2 liters/2 pints/5 cups lightly salted water
1 garlic clove, roughly chopped
2 macadamia nuts or 4 almonds, finely chopped
1 cm/0.5 in cube shrimp paste (blachan)
10-15 ml/2-3 teaspoons coriander seeds, dry fried
30 ml/2 tablespoons vegetable oil
1 onion, finely sliced
400 ml/14 fl oz canned coconut milk
2 bay leaves
225 g/8 oz/4 cups bean sprouts
8 thin lemon wedges
2 tablespoons lemon juice
Salt and ground black pepper

Method:

1. Top and tail the beans, then cut them into small pieces. Bring the lightly salted water to the boil, add the beans to the pan and cook for 3-4 minutes. Drain, reserving the cooking water. Set the beans aside.

2. Finely grind the chopped garlic, macadamia nuts or almonds, shrimp paste (blachan) and the coriander seeds to a paste using a pestle and mortar or in a food processor.

3. Heat the oil in a wok, and fry the onion until transparent. Remove with a slotted spoon. Add the nut paste to the wok and fry it for 2 minutes without allowing it to brown.

4. Pour in the reserved vegetable water. Spoon off 45-60 ml/3-4 tablespoons of the cream from the top of the coconut milk and set it aside. Add the remaining coconut milk to the wok, bring to the boil and add the bay leaves. Cook, uncovered, for 15-20minutes.

5. Just before serving, reserve a few beans, fried onions and bean sprouts to garnish and stir the rest into the soup. Add the lemon wedges, reserved coconut cream, lemon juice and seasoning; stir well. pour into individual soup bowls and serve, garnished with the reserved beans, onion and bean sprouts.

Stir-Fried Shrimps in Salted Egg Yolks Recipe

2010-03-04T19:21:00.002+08:00

Wash the shrimps and freeze them to keep them fresh. Otherwise, their heads turn black easily. Make sure you cook the shrimps until the sauce almost dries up for the crispiness and strong flavor.
Ingredients:
6 fresh large shrimps
2 salted duck eggs
1 clove shallot (sliced)

Seasoning for the heads:
2 teaspoons light soy sauce
1/4 teaspoon sugar
2 tablespoons water

Seasoning for the tail:
1/4 teaspoon salt
2 tablespoons water

Method:
Blanch the salted duck eggs. Rinse and shell. Separate the egg white from the yolk. Crush the egg yolks with a fork. Mix with 1 tablespoon of oil. Devein the shrimps, wash and cut off the heads for later use. Drain. Coat them lightly in 1 teaspoon cornflour.

Fry the shrimps heads until done. Add shallot and stir fry until fragrant. Add seasoning. Cook until the sauce thickens. Arrange the shrimp heads on a plate.

Fry the shrimps tails until done. Drain off the excessive oil. Add the crushed salted egg yolks and seasoning. stir fry until the sauce thickens and almost dries up. Arrange on the plate next of the shrimp heads. Serve.

Making Fish Stock

2010-03-04T18:09:00.004+08:00

Fish stock is much quicker to make than meat or poultry stock. Ask your fishmonger for heads, bones and trimmings from white fish.

Makes about 2 pints (1 liter)

1.5 lb (700g) heads, bones and trimmings from white fish
1 onion, sliced
2 celery stalks with leaves, chopped
1 carrot, sliced
1/2 lemon, sliced (optional)
1 bay leaf
A few fresh parsley sprigs
6 black peppercorns
2 1/4 pints (1.35 liters) water
1/4 pint (150 ml) dry white wine

1. Rinse the fish heads, bones, and trimmings well under cold running water. Put in a stockpot with the vegetables, lemon, if using, the herbs, peppercorns, water and wine. Bring to the boil, skimming the surface frequently, then reduce the heat and simmer for 25 minutes.

2. Strain the stock without pressing down on the ingredients in the sieve. If not using immediately, leave to cool and then refrigerate. Fish stock should be used within 2 days, or it can be frozen for up to 3 months.

Baking Fish / Baked Fish Steaks Recipe

2010-03-02T23:30:00.003+08:00

Most fish are suitable for baking - whole or in fillets, cutlets or steaks. Lean fish, in particular, benefit from some protection to prevent them from drying out: choose recipes that include a stuffing or coating or bake them in a little liquid or sauce, which can also be served with the fish. All of these add extra flavor to the fish too.

Cooking in foil or paper parcels is suitable for many fish, both small whole ones and pieces (fillets, cutlets or steaks). This seals in moisture, so the effect is similar to steaming. A good rule of thumb to calculate cooking time for fish is 10 minutes in a 425oF/220oC/Gas 7 oven for each 1 inch (2.5 cm), measured at the thickest part.

1. To bake fish with liquid, pour over a small amount of stock, wine, water or other liquid as specified in the recipe, then add seasonings.

2. To bake fish in foil or paper, wrap tightly with seasonings and flavorings as specified and place the parcel on a baking sheet.

Baked Fish Steaks Recipe

Arrange 1.5 lb (700g) white fish steaks in a shallow baking dish. Sprinkle the fish with 2 tablespoons chopped shallot or onion and 3 tablespoons lemon juice or dry white wine. Drizzle with 1 oz (30g) melted butter and season with salt and pepper.

Bake in a 425oF/220oC/Gas 7 oven for about 10 minutes or until the fish is cooked. Pour the cooking juices over the steaks before serving. Serves 4.

Making Meat Stock

2010-03-02T15:10:00.005+08:00

The most delicious meat soups, stews, casseroles, gravies and sauces rely on a good home-made stock for success. Neither a stock cube nor a canned consommé will do if you want the best flavor. Once made, meat stock can be kept in the refrigerator for 4-5 days, or frozen for longer storage (up to 6 months).

Ingredients:

Makes about 3.5 pints (2 liters)

4 lb (1.8 kg) beef bones, such as shin, leg, neck and clod, or veal or lamb bones, cut into 2.5 in (6 cm) pieces.
2 onions, peeled, quartered
2 carrots, roughly chopped
2 celery stalks, with leaves if possible, roughly chopped
2 tomatoes, coarsely chopped
7.5 pints (4.5 liters) cold water
A handful of parsley stalks
A few fresh thyme sprigs or 3/4 teaspoon dried thyme
2 bay leaves
10 black peppercorns, lightly crushed

1. Preheat a 450oF/230oC/Gas 8 oven. Put the bones in a roasting tin or flameproof casserole and roast, turning occasionally, for 30 minutes or until they start to brown.

2. Add the onions, carrots, celery and tomatoes and baste with the fat in the tin. Roast for a further 20-30 minutes or until the bones are well browned. Stir and baste occasionally.

3. Transfer the bones and vegetables to a stockpot. Spoon off the fat from the roasting tin.

4. Add a little of the water to the roasting tin or casserole and bring to the boil on top of the stove, stirring well to scrape up any browned bits. Pour this liquid into the stockpot.

5. Add the remaining water. Bring just to the boil, skimming frequently to remove all the foam from the surface. Add the parsley, thyme, bay leaves and peppercorns.

6. Partly cover the pot and simmer the stock for 4-6 hours. The bones and vegetables should always be covered with liquid, so top up with a little boiling water from time to time if necessary.

7. Strain the stock through a sieve. Skim as much fat as possible from the surface. If possible, cool the stock and then refrigerate it; the fat will rise to the top and set in a layer that can be removed easily.

Stir-Frying Method / Stir-Fried Beef with Mange-tout Recipe

2010-02-20T23:07:00.005+08:00

The preparation of ingredients for stir-frying often takes longer than the cooking itself. This is because all ingredients must be cut to uniform sizes so that the cooking can be accomplished quickly and evenly.

A wok is excellent for stir-frying because its high sides let you stir and toss the ingredients briskly. Use long cooking chopsticks or a wooden spatula to keep the ingredients moving around the wok.

1. Prepare all the ingredients in uniformly sized pieces following the recipe instructions.

2. Heat a wok or large deep frying pan over moderately high heat. Dribble in the oil down the sides.

3. When the oil is hot (a piece of vegetable should sizzle on contact), add the ingredients in the order specified in the recipe. (Those that take longer to cook are added first). Do not add too much to the wok at a time or the ingredients will start to steam rather than fry.

4. Fry, stirring and tossing constantly with chopsticks or a spatula, until the ingredients are just cooked: vegetables should be crisp-tender and meat and poultry tender and juicy.

5. Push the ingredients to the side of the wok or remove them. Pour liquid or sauce as specified in the recipe into the bottom of the wok. Cook and stir, then mix in the ingredients from the side. Serve immediately.

Stir-fried Beef with Mange-tout Recipe

Cut 1 lb (450g) lean boneless tender beef into very thin strips. Combine 3 tablespoons soy sauce, 2 tablespoons dry sherry, 1 tablespoon brown sugar and 1/2 teaspoon cornflour in a bowl. Heat 1 tablespoon vegetable oil in the hot wok. Add 1 tablespoon each finely chopped fresh ginger and garlic and stir-fry for 30 seconds. Add the beef and stir-fry for 2 minutes or until well browned. Add 8 oz (225g) mange-tout; stir-fry for 3 minutes. Stir the soy sauce mixture until smooth, then add to the wok. Bring to the boil, stirring and tossing, and simmer just until it is thickened and smooth. Serve immediately, accompanied by freshly boiled rice. Serves 4.

Fish Steaks with Mustard Sauce Recipe

2010-02-20T22:48:00.002+08:00

Fish steaks can also be very successfully grilled over charcoal. Choose full-flavored fish that will not be overwhelmed by the smoky taste if you are using charcoal to grill.

Serves 4-6

Ingredients:

4-6 halibut or turbot steaks, 1 inch (2.5 cm) thick
Salt and pepper
1.5 oz (45g) butter, melted
Lemon wedges, for serving

For the mustard sauce:

4 tablespoons Dijon mustard
1/2 pint (300 ml) double or whipping cream
1/2 teaspoon caster sugar
1 tablespoon white wine vinegar or lemon juice

Method:

1. Preheat the grill. Season the fish steaks with salt and pepper. Arrange them on an oiled rack in the grill pan and brush the tops of the steaks with melted butter.

2. Grill about 4 inch (10 cm) from the heat for 4-5 minutes on each side or until cooked. Brush with more melted butter when you turn the fish steaks.

3. Meanwhile, for the sauce, combine the ingredients in a saucepan and bring to the boil, whisking constantly. Simmer, whisking, until the sauce thickens. Remove from the heat and keep warm.

4. Transfer the fish to warmed plates. Spoon over the sauce and serve immediately, with lemon wedges.

Thai Omelet Soup Recipe

2010-01-27T15:00:00.004+08:00

This is a surprisingly satisfying soup from Thailand that is very quick and easy to prepare. It is a versatile recipe too, in that you can vary the vegetables you use according to what is seasonally available.

Ingredients: (Serves 4)

1 egg
15 ml/1 tablespoon groundnut (peanut) oil
900 ml/1.5 pints vegetable stock
2 large carrots, finely diced
4 outer leaves Savoy cabbage, shredded
30 ml/2 tablespoons soy sauce
2.5 ml/0.5 teaspoon granulated sugar
2.5 ml/0.5 teaspoon ground black pepper

Fresh coriander (cilantro) leaves, to garnish

Variation: You can also use pak choi (bok choy) instead of Savoy cabbage. In Thailand there are about forty different types of pak choi, including miniature versions.

Method:

1. Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan until it is hot, but not smoking as it would be too hot. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat until the omelet has set and the underside is golden. Slide it out of the pan and roll it up like a pancake. Slice into 5 mm/0.25 in rounds and set aside for the garnish.

2. Put the stock into a large pan. Add the carrots and cabbage and bring to the boil. Reduce the heat and simmer for 5 minutes, then add the soy sauce, granulated sugar and pepper.

3. Stir well, then pour into warmed bowls. Lay a few omelet rounds on the surface of each portion and complete the garnish with the coriander leaves.

Hot Dry Meat Curry Recipe

2010-01-27T14:12:00.007+08:00

This delicious dish is nearly as hot as Phaal (one of India's hottest curry) but the spices can still be distinguished above the chili. If you like hot and spicy food, then you should try this recipe.
Ingredients: (Serves 4-6)

2 tablespoons vegetable oil
1 large onion, finely sliced
1 piece fresh ginger, 5 cm/2 in long, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tablespoons extra hot curry paste
3 teaspoons chili powder
1 teaspoon five-spice powder
1 teaspoon turmeric
Salt, to taste
900 g/2 lb lean lamb, beef or pork, cubed
175 ml/6 fl oz/ 0.75 cup thick coconut milk
Chopped tomato and coriander (cilantro) leaves, to garnish

Method:

1. Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally. Stir in the curry paste, chili, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.

2. Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover and cook for about 20 minutes.

3. Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish and serve hot.

Deep Frying Technique

2009-12-28T15:44:00.006+08:00

In this technique, foods are cooked by being completely submerged in hot fat. The food is almost always given a coating -- a standard breading, a batter such as a tempura or beer batter or, in some instances, simply a flour coating. The coating acts as a barrier between the fat and the food and also contributes flavor and texture contrast. One notable exception is potatoes.
As with the other dry-heat methods that use cooking fats and oils, the foods must be naturally tender and of a shape and size that allow them to cook quickly without becoming tough or dry. Poultry, fish, and potatoes are among the most commonly selected foods for deep-frying. Vegetables, coated with breading or a tempura batter, are also popular choices. Cooked foods are often chopped fine, bound with a heavy béchamel or velouté, shaped into croquettes and then deep-fried.

Deep Frying Process

First assemble all the ingredients and preparations for deep-frying. Ingredients like:

Batters, breading and coatings (optional)
Item being prepared
Oil
Separately prepared sauce
Cut the item into the appropriate size. Foods should be fairly thin, with a uniform size and shape so that they can cook rapidly and evenly. Remove the skin (especially from fish), as desired or as indicated in the recipe. Remove any gristle, fat, and silverskin or any inedible shells. Cut the food into chunks or fingers, or butterfly and pound it, depending upon the food's nature and the desired result.

Breading may be done up to one hour in advance of deep-frying and chilled to allow the breading to firm. Batters or plain flour coatings should be applied immediately before cooking.

The cooking medium must be able to reach a high temperature without smoking or breaking down. Have available a neutral-flavored oil with a high smoking point. A rendered fat, such as lard, may be used to create a special flavor or effect, as in certain regional dishes.

In addition to the usual salt-and-pepper seasoning mixture, spice blends, marinades, stuffing, or fillings are also commonly used to add interest to fried foods.

Once all the ingredients had been prepared, assemble all the equipment necessary for deep-frying.

Frying kettle or fryolator
Basket, spider, slimmer
Tongs
Container for blotting/draining
Container to finish in oven or hold warm
Serving pieces
Electric or gas deep-fryer are excellent choices if you do a great deal of deep-frying, since they maintain even temperatures. They are also put together in such a way that it is relatively easy to clean them and care for the oil properly. If you fry many different types of foods, it is generally a good idea to reserve different fryers to handle different foods. This will help prevent flavor transfer. No one wants an apple fritter to taste like a piece of fish.

If you do not have a free-standing fryer, deep kettles or pots, such as stock pots, can be used. A thermometer will help control temperatures. Once the correct frying temperature is reached, adjust the flame so that the temperature remains relatively constant.

A collecting of other equipment, baskets, spiders, tongs, and containers lined with absorbent toweling are all important.

Tamarind Chicken Recipe

2009-12-28T15:31:00.004+08:00

Preparation time: 15 minutes + 2 hours marinating
Total cooking time: 30 minutes
Serves: 4

Ingredients:

4 chicken thighs
4 chicken drumsticks
1/3 cup (80 ml) tamarind concentrate
2 teaspoons ground coriander
1 teaspoon ground turmeric
2 cloves garlic, crushed
2 tablespoons peanut oil
2 red chilies, finely chopped
6 spring onions, finely chopped
Oil, for deep-frying

Method:

Remove the skin from the chicken pieces. Place the chicken in a large pan with enough water to cover it. Cover and simmer for 15 minutes, or until cooked through. Drain and cool.

Combine the tamarind, coriander, turmeric and garlic. Add the tamarind mixture to the chicken and toss well to coat. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

Heat the peanut oil in a frying pan; add the chili and spring onion, and stir-fry over low heat for 3 minutes. Set aside.

Heat the oil for deep-frying in a large pan; cook the chicken in 3 batches over medium heat for 5 minutes, or until the chicken is golden brown and heated through. Drain the chicken on paper towels, and keep it warm while frying the remaining chicken. Serve the chicken pieces with a spoonful of the chili mixture on the side.

Hot Chicken Curry Recipe

2009-12-28T15:18:00.004+08:00

This Indian curry has a nice thick sauce, and it is made using red and green (bell) peppers for the extra colors. This delicious curry can be served with either the wholemeal (whole-wheat) chapatis or just plain boiled rice.

Ingredients: Serves 4

2 tablespoons corn oil
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
2 medium onions, chopped
1/2 teaspoon garlic pulp
1/2 teaspoon ginger pulp
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
400 g/14 oz/1.75 cups canned tomatoes
2 tablespoons lemon juice
350 g/12 oz chicken, skinned, boned and cubed
2 tablespoons chopped fresh coriander (cilantro)
3 fresh green chilies, chopped
1/2 red (bell) pepper, cut into chunks
1/2 green (bell) pepper, cut into chunks
Fresh coriander (cilantro) springs

Method:

1. Using a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown. Lower the heat to very low.

2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, tomatoes and lemon juice.

3. Pour this mixture into the saucepan and turn up the heat to medium. Stir-fry for about 3 minutes.

4. Add the chicken pieces and stir-fry for 5-7 minutes.

5. Add the fresh coriander (cilantro), green chilies and the sliced (bell) peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until the chicken is cooked.

6. Serve hot, garnished with fresh coriander sprigs.

Note: If you prefer a milder version of this delicious chicken curry, just omit some or all of the fresh green chilies.

Making A Fish Broth

2009-12-28T13:11:00.003+08:00

A classic fish broth is made by gently simmering fish heads and bones in white wine and water with onions and a bouquet garni. Like other broths, fish broths can be made with uncooked bones for a light-colored and flavored effect, or with bones that are first browned for a richer flavor. Lean non-oily fish such as flatfish, sea bass, striped bass, and snapper make good all-purpose white fish broths for use in sauces, braised fish dishes, and paellas.

For a full-bodied brown fish broth such as the one used for bouillabaisse, brown the bones and vegetables before adding water so that their juices caramelize to give the broth a deep, rich flavor.

A red-wine fish broth is made with the browned bones of an oilier fish, salmon, which has too strong a flavor for a classic broth. This broth is made with red wine instead of water and white wine. Carrots add flavor and sweetness to red-wine fish broth but are rarely used in a classic white fish broth.

A fish broth is made by simmering the bones and heads - called "frames" by professionals - from filleted fish with sliced onions, a bouquet garni, a little white wine, and water. Fish broth should not be simmered for more than 30 minutes, or it will develop too strong a flavor.

Remove any guts from the fish's rib cage (some cooks gut fish before filleting, in which case the frames will not contain any, but it's easier to fillet the fish before gutting and then remove the guts from the frames).

Remove the gills.

Snap the fish's spine in a couple of places by bending it. Soak the fish bones and heads in cold water for a couple of hours. Leave the bowl in the refrigerator - or add ice - and change the water every 30 minutes.

Combine the drained fish heads and bones in a pot with a bouquet garni, sliced onion, and enough water to barely cover. Pour in a small amount of wine. Simmer for 20 to 30 minutes. Strain and use.

Kitchen Tips

Count on about 2 cups of water per pound of bones. The water should just barely cover the bones -- too much liquid will make the broth weak. When making a brown fish stock, you'll need slightly less liquid, because the bones will have fallen apart and will take up less room.

Soak fish bones in cold water to get rid of any traces of blood, which would discolor the stock. Cut out the gills for the same reason.

Snap the backbones in one or two places to break them up before cooking. This releases the gelatin in the bones (gelatin gives the broth body) and makes the bones more compact so that you can use less water. Leaves heads whole; it's almost impossible to break them up, and they'll fall apart as they cook.

Because fish broth cooks for less time than chicken broth, the onions must be cut smaller so they release their flavor; chop or slice them.

Fish broth cooks for much less time than poultry or meat broths -- 20 to 30 minutes is sufficient -- because the bones break down and release their gelatin quickly. Don't cook longer than necessary, or the broth will taste fishy.

Steamed Scallops and Mungbean Sheets Recipe

2009-12-28T12:50:00.002+08:00

Ingredients:

4 scallops
5 fresh mungbean sheets
2 teaspoon finely chopped garlic
Diced chili
Spring onion
2 teaspoon sesame oil

Seasoning (Mixed well):

1/2 tablespoon light soy sauce
1/2 teaspoon sugar
1 teaspoon dark soy sauce
1 teaspoon sesame oil

Method:

Rinse the mungbean sheets with cold boiled water. Drain. Cut into thick strips. Mix with the sesame oil. Transfer to a plate. Then shell the scallops. Remove the innards, wash and drain. Arrange on mungbean sheets. Add garlic, diced chili and sping onion. Steam over high heat for 6 minutes. Pour seasoning onto the scallops. Serve.

Making a Crustacean Broth

2009-12-28T12:38:00.004+08:00

The shells and heads from crustaceans such as crab, lobster, crayfish, and shrimp can be used to make a flavorful crustacean broth. Crustacean broth is useful as a base for soups and sauces and for cooking rice dishes such as risotto and paella. Usually crustacean broths are made with tomatoes because the tomatoes enhance the color of the broth and their flavor is a natural match.

Herbs, usually in the form of a bouquet garni, are also added to crustacean broths, but tarragon -- either chopped and added at the end or included in the bouquet garni -- is especially delicious. If you're using crayfish or shrimp heads or lobster or crab shells, grind up the heads in a food processor or crush them with the end of an European-style rolling pin, so that all their flavor goes into the surrounding liquid. Don't put claw shells or thick crab shells into a food processor or you will damage the blade.

Since most shrimp come with their heads already removed, you may have to use just the shells from the tails. Freeze the shells in a plastic bag until you have enough for at least a small pot of broth.

Shells and heads from crustaceans such as crabs, shrimp, crayfish, and lobster make full-flavored broths that can be used in paella (the shelled shrimp are then cooked in the paella) or soup or reduced for sauces.

Put the shrimp shells and heads in a heavy-bottomed saucepan with chopped aromatic vegetables.

Crush the shrimp heads and shells with the end of a European-style (the kind with no handles) rolling pin or the end of a cleaver held up on one end.

Add coarsely chopped tomatoes, a bouquet garni, and enough water to cover and simmer for about 45 minutes. Strain and use.

Kitchen Tips

Crustacean shells and heads must be well broken up so the surrounding liquid extracts their flavor. They can be broken up with the end of an European-style rolling pin (the kind without handles), the end of a cleaver held up on end, or in a food processor. Hard shells, such as lobster crab, and crayfish claws, however, will damage the food processor blade and should be broken up by hand. Thin delicate shells, such as shrimp tail peelings, require no breaking up, but the shrimp heads, if you have them, do.

Crustacean shells can be saved for up to 2 months, tightly wrapped in plastic wrap in the freezer, to accumulate enough to make a batch of broth.
For rich soups or sauces, cream and butter can be used to extract flavor and color from crustacean shells.

Crustacean broth has an affinity for tarragon, tomatoes, saffron, and cognac, all of which can be used to flavor sauces, soups, and rice dishes.

Honey-Braised Vegetables with Bean Curd Recipe

2009-12-28T12:33:00.004+08:00

Ingredients:

8 dried Chinese mushrooms
20 dried lily buds (optional)
2 tablespoons peanut oil
3 thin slices ginger
250 g white sweet potato, halved and sliced
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons sesame oil
45 g fried bean curd, cut into 1 cm strips
2 teaspoons cornflour
4 spring onions cut into 4 cm lengths
1 x 410 g canned baby corn
1 x 230 g canned water chestnuts, drained

Method:

Soak the mushrooms in hot water to cover for 30 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms to remove excess liquid. Remove stems. Slice the mushrooms thinly. Slice ginger thinly. Soak the lily buds separately, if using, in warm water for 30 minutes; drain.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat base and side. Add ginger and stir-fry over medium heat for 1 minute. Add the mushrooms and lily buds and stir-fry for 30 seconds. Add sweet potato with the soy, honey, sesame oil. mushroom liquid and fried bean curd.

Dissolve cornflour in a little water, add to pan. Stir until liquid thickens. Add the spring onions, corn and water chestnuts; simmer for 1 minute. Serve.

Is it true that honey is a healthier, sweeter than sugar and a good substitute in recipes?

2009-12-28T12:30:00.001+08:00

Honey contains a small amount of B-group vitamins and some minerals (calcium, chlorine, potassium and sodium), making it marginally healthier than white sugar, which contains some calcium and potassium but no vitamins at all. Golden demerara sugar contains slightly more minerals than honey does, but fewer vitamins.

In kilojoules content, 100 g honey has 1180-1220 kilojoules, while the same amount of sugar has about 1660 kilojoules. And as honey tastes sweeter than sugar, it is usually used in smaller quantities, reducing kilojoules further.

Honey is good to use in cooking, especially baking, because it absorbs moisture better than sugar. This means that honey will keep breads and cakes moist for longer. To substitute honey for sugar, use a spoonful of honey to every one-and-a-quarter spoons of sugar stated in the recipe. Note that as honey contains some water, the amount of liquid used in the recipe needs to be reduced slightly.

Spicy Tofu with Lemon Grass, Basil and Peanuts Recipe

2009-12-28T12:14:00.002+08:00

Aromatic pepper leaves are often used as the herb element in this recipe but because these are quite difficult to find outside South-East Asia, you can use basil leaves as the replacement. This recipe might sound a bit spicy but actually it is quite mild and easy to prepare.

Ingredients: (Serves 3 to 4)

3 lemon grass stalks (white part only), finely chopped
45 ml/3 tablespoons soy sauce
2 red Serrano chilies, seeded and finely chopped
2 garlic cloves, crushed
5 ml/1 teaspoon ground turmeric
10 ml/2 teaspoon sugar
300 g/11 oz tofu, rinsed, drained, patted dry and cut into bite size cubes
30 ml/2 tablespoons groundnut (peanut) oil
45 ml/3 tablespoons roasted peanuts, chopped
1 bunch fresh basil, stalks removed
Salt

Method:

1. Using a bowl, mix together the lemon grass, soy sauce, chilies, garlic, turmeric and sugar until the sugar has dissolved. Add a little salt to taste and add the tofu, making sure it is well coated. Leave to marinate for 1 hour.

2. Heat a wok or heavy pan. Pour in the oil, add the marinated tofu, and cook, stirring frequently, until it is golden brown on all sides. Add the peanuts and most of the basil leaves.

3. Divide the tofu among individual serving dishes, scatter the remaining basil leaves over the top and serve hot or at room temperature with white rice.

Shellfish Curry with Coconut Milk and Basil Recipe

2009-12-28T11:40:00.002+08:00

This is another Vietnamese recipe made with shrimps, squid and scallops but you can use any combination of shellfish, or even add chunks of filleted fish. Serve with steamed rice with a few extra chilies to munch on the side. A delicious and interesting recipe.

Ingredients: (Serves 4)

4 cm / 1.5 inch fresh root ginger, peeled and roughly chopped
3 garlic cloves, roughly chopped
45 ml / 3 tablespoon groundnut (peanut) oil
1 onion, finely sliced
2 lemon grass stalks, finely sliced
2 green or red chilies, seeded and finely sliced
15 ml / 1 tablespoon raw cane sugar
10 ml / 2 teaspoons shrimp paste
15 ml / 1 tablespoon nuoc mam
30 ml / 2 tablespoons curry powder
550 ml / 18 fl oz / 2.5 cups coconut milkGrated rind and juice of 1 lime
4 medium-size squid, cleaned and cut diagonally into 3 or 4 pieces
12 scallops, shelled
20 large raw shrimp, shelled and de-veined
1 small bunch fresh basil, stalks removed
1 small bunch fresh coriander, stalks removed, leaves finely chopped, to garnish
Salt

Method:

1. Using a mortar and pestle, grind the ginger and garlic until it almost resembles a paste. Heat the oil in a flameproof clay pot, wok or heavy pan and stir in the onion. Stir and cook until it begins to turn brown, then add in the garlic and ginger paste.

2. Once you start to smell the fragrant aromas, add the sliced lemon grass, sliced chilies and raw cane sugar. Cook briefly before adding the shrimp paste, nuoc mam and curry powder. Mix thoroughly with a wooden spoon and stir-fry for 1-2 minutes.

3. Add the coconut milk, lime rind and juice. Mix well and bring to the boil. Cook, stirring, for 2-3 minutes. Season to taste with salt.

4. Gently stir in the squid, scallops and shrimps and bring to the boil once more. Reduce the heat and cook gently until the shellfish turns opaque. Stir in the basil leaves and sprinkle the chopped coriander over the top. You can serve immediately from the pot.

Preparation For Roasting

2009-12-28T11:33:00.004+08:00

First, assemble all the ingredients and preparations for roasting. In some cases, roasting is used as a preliminary step in other preparations. For example, bones are often roasted for stocks. Be sure that the bones are cut into the correct lengths. Allow them sufficient time to drain and dry before placing them in the oven for the best results. Mirepoix and tomato products are also roasted in many types of brown stocks.

Select tender meats from the rib and loin areas for the best results. The more tender cuts from the legs of certain animals, such as top round, are also excellent when roasted. Young, tender birds may be roasted, as may whole fish. Whole chickens are roasted, or cut into pieces and "baked".

Vegetables and fruits are roasted or baked, the terminology varies according to custom. Vegetables cooked whole and in their skins are pierced or scored. This allows the steam that builds up as the food cooks to escape. If this step is omitted, you will find that you have exploding potatoes and squash shrapnel to clean up.

A layer of fat or poultry skin is traditionally allowed to remain. It is felt that this bastes foods naturally, as they roast. For additional flavor during roasting, herbs or aromatic vegetables may be used to stuff the cavity, or they may be inserted just under the skin.

Today, with an increased concern over the amount of fat in diets, every trace of visible fat or skin is often removed in an effort to keep foods "fat-free". Should the natural protection of fat or skin be removed, then, foods might become dry and lose flavor. In that case, an alternative "skin" should be added, in the form of coatings or crusts. You should be aware, however, that it has been determined that the amount of fat released from skin or fat layers as foods roasted does not penetrate far into the meat. Since it does provide some protection from the drying effects of an oven without dramatically changing the amount of fat, you may opt to leave it in place or remove the fat or skin before the item is served.

Barding - tying thin sheets of fatback, bacon, or caul fat - and larding - inserting small strips of fatback into a food - have been the traditional preparation techniques for roasted foods that are naturally lean. Venison, wild boar, game birds, and certain cuts of beef or lamb may be candidates. These same techniques, using different products, are used today. Rather than larding a roast with fatback, today you may find a roast has been studded with slivers of garlic. A 'robe" of shredded potatoes may be applied in place of the bacon.

Foods such as chicken breasts, chops, squashes, tomatoes, peppers, or apples are frequently stuffed before roasting. These stuffing should be properly prepared. Remember that adding a hot stuffing to a cold food could result in food poisoning. Keep all foods at the correct temperature at each stage of preparation.

Some vegetables are halved and baked. It is often a good idea to baste and season them before and during cooking.

Mirepoix is used to flavor the jus or pan gravy for roasted items. It should be cut into a size that allows it to brown properly. If it will be added during roasting, take into account the overall cooking time. The longer a roast cooks, the larger the cut should be. If you will add it at the last moment, cut the mirepoix small, so that it will brown properly in a much shorter amount of time. To complete the pan gravy or jus, a rich stock, or brown sauce should be on hand. Pan gravy calls for flour to make a roux, while a jus is usually thickened with arrowroot or cornstarch.

Next, assemble all the equipment necessary for preparation and service. Roasting pans or baking sheets should be of the right size and shape to hold the food correctly. There should be enough room for air to circulate freely, but not so much that any juices that render from the food are likely to scorch.

The less that comes between the food and direct contact with the heated air, the more successfully the food will roast. To that end, you may want to set foods on roasting racks, beds of mirepoix, or even bones. Or you may prefer to set the foods directly on very shallow roasting or baking pans. The food should remain uncovered. Covering the pan will trap the steam that escapes from the meat. Roasting pans that are too deep for the food will also create a steam bath that could affect the finished quality of the dish.

You may also need butcher's twine or skewers, instant-reading thermometers, and a kitchen fork. You will need an additional pan to hold the roasted food while you make a sauce from the pan drippings. Strainers and skimmers or ladles are necessary to prepare the sauce. A carving board and extremely sharp carving knife should be nearby for final service.

About Roasting and Baking

2009-12-28T11:28:00.003+08:00

Spit-roasting was one of the earliest cooking methods. This technique involves placing the food on a rod that is turned either manually or with a motor. The radiant heat, given off by a fire or gas jets, cooks the item in much the same manner as grilling or broiling. Constant turning assures that the food cooks evenly and develops a good crust on all sides.

The tradition of serving roasted and grilled foods on toasted bread or a crouton began when pieces of bread were placed below the cooking food to trap escaping juices. In contemporary kitchens, drip pans are placed under the spit.

Roasting, as it is most commonly practiced today, however, is more similar to baking than it is to the original form of roasting.

Roasted foods are cooked through contact with dry, heated air held in a closed environment - an oven. As the outer layers become heated, the food's natural juices turn to steam and penetrate the food more deeply. The rendered juices, or pan-drippings, are the foundation for sauces prepared while the roast rests.

The flavor and aroma of a roasted food should contribute to an overall sensation of fullness, richness, and depth. This is due in part to the nature of the food and in part to the browning process. They should normally have a rich color, ranging from delicate gold colors to the nearly black color of a perfectly roasted rib of beef. The proper development of color has a direct bearing on the flavor. Items that are too pale lack not only eye appeal but also the depth of flavor associated with properly roasted foods.

Baking is the term associated with most portion-size foods that are cooked according to the techniques outlined here, including pork chops, potatoes, and squash. Still, this is not an ironclad rule. Garlic is roasted, hams are baked, and potatoes cooked in their skins are baked while those peeled and added to the roast's drippings or coated with oil are "oven-roasted".

Smoke-roasting is an adaptation of roasting that allows foods to take on a rich, smoky flavor. The foods cooks in a smoke bath, in a tightly closed roasting pan or smoking setup. This can be done over an open flame or in the oven.

Unlike smoked foods made in traditional charcuterie operations, the food does not have to be brined and cured before smoking. There are limitations and drawbacks, of course. Smoke-roasting does not preserve foods. Any food left too long in the smoke bath can develop an acrid, unappetizing aroma and taste.

Spicy Roast Chicken Recipe

2009-12-28T11:14:00.003+08:00

Preparation time: 20 minutes
Total cooking time: 40 minutes
Serves: 4-6

Ingredients:

1.6 kg (3.5 lb) chicken
3 teaspoons chopped red chilies
3 cloves garlic
2 teaspoons peppercorns, crushed
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 teaspoons ground turmeric
1 tablespoon lime juice
30 g (1 oz) butter, chopped

Method:

Preheat the oven to moderate 180oC (350oF / Gas 4). Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone. To prevent the wings from burning, tuck them underneath. Place the chicken, skins side up, on a rack in a baking dish and bake for 30 minutes.

Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound, until smooth. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.

Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red. Serve warm or at room temperature.

Barbecued Whole Fish Recipe

2009-12-27T22:49:00.002+08:00

Preparation time: 20 minutes + 20 minutes marinating
Total cooking time: 25 minutes
Serves: 4-6

Ingredients:

750 g (1.5 lb) small snapper or bream, cleaned and scaled
2 teaspoons green peppercorns, finely crushed
2 teaspoons chopped red chili
3 teaspoons fish sauce
1 tablespoon oil
2 medium onions, finely sliced
4 cm (1.5 in) piece fresh ginger, cut into very thin slices
3 cloves garlic, cut into very thin slices
2 teaspoon sugar
4 spring onions, cut into 4 cm (1.5 in) pieces, then finely shredded
Lemon and garlic dipping sauce, to serve

Method:

Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides. Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle, and process or grind until a paste is formed. Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.

Heat the barbecue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested. While the fish is cooking, heat the oil in a frying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.

Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with lemon and garlic dipping sauce and hot steamed rice.

Spicy Grilled Fish Pieces Recipe

2009-12-27T22:00:00.003+08:00

Preparation time: 15 minutes + 15 minutes marinating
Total cooking time: 6 minutes
Serves: 4

Ingredients:

3 cloves garlic
4 red Asian shallots
3 stems lemon grass (white part only), finely sliced
1 teaspoon ground turmeric
1 teaspoon galangal powder
2 red chilies
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
500 g (1 lb) boneless white fish fillets
1 tablespoons fish sauce
Fresh coriander leaves or watercress, to garnish

Method:

Place the garlic, shallots, lemon grass, turmeric, galangal powder, chilies, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding. Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.

Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides. Arrange the fish on a serving plate and sprinkle over the fish sauce. Serve immediately with steamed rice.

Preparation For Grilling

2009-12-27T18:57:00.003+08:00

To prepare for grilling, first assemble all the ingredients and utensils. There are relatively few items necessary to create a good grilled foods. Those that are selected should be of a size, shape, and quality that will stand up to intense heat without losing their natural tenderness.
Meats, fish, poultry, breads, vegetables and fruits.

Oils for lubricating both the food and the grill's rods.

Seasonings and flavorings.

Additional and optional items, as desired.

Foods should be of relatively even thickness and cut thinly enough to allow them to cook properly without excessive exterior charring. Cut them into the appropriate size. Trim away any fat, silverskin, and gristle from the meats. Pound meats and fish lightly to even their thickness, if appropriate. Some foods are cut into strips, chunks, or large dice and then threaded on skewers.

The oil you select can be neutral in flavor. Or, depending upon the item you are grilling, you may wish to incorporate a flavored oil to add a special taste.

Salt and pepper are, of course, the mainstay seasoning. But, remember that marinades may be used to introduce additional flavor or moisture. Some marinades are also intended to improve the texture of foods that might otherwise become too soft to handle easily on the grill.

There are numerous ways to enhance the flavor, texture, and color of foods being grilled. A protective coating of melted butter and bread crumbs may be applied to foods. A glaze or barbecue sauce can be added as well.

Then assemble and prepare all equipment necessary for grilling. Grills and broilers should be carefully maintained. The rods should be scoured or brushed well between service periods. Rub the rods lightly with a vegetable oil to season them before preheating the grill.

Remember that it is best to establish temperature "zones" on the grill. Learn which is the "hot" area and which is "cool". Developing a system for placing foods on the grill, whether by food type or by range of doneness, will help speed your work on the line.

Some chefs have special procedures so that potential problems created by foods than might drip through the grill can be avoided. For instance, cheese may not be applied to burgers while still on the grill. Instead, the burger might be cooked just a few degrees less than requested, and then transferred to a sizzler platter. The sliced cheese is used to top the burger, and a quick pass under a broiler or salamander completes the cooking process. A special "zone" of the grill may have to be established for foods brushed with barbecue sauce to prevent a flavor transfer from the sauce to all the other grilled items.

Hand racks for delicate items, or those that might be awkward to turn easily, should be similarly cleaned between uses. A light brushing or coating of oil will help prevent the skin of delicate fish or poultry from sticking and tearing. Be sure that the collar on the handle is well secured once the food has been properly positioned.

Tongs, offset spatulas, flexible spatulas, and sizzler plates are almost universally required at the grill station. You should also have a collection of spoons or other utensils for serving sauces, brushes to apply glazes, marinades, or barbecue sauces. Hot plates are also a requirement, so that the food can be quickly and correctly plated and served to the guest.

Poached Fish in Spicy Tomato Sauce Recipe

2009-12-27T18:29:00.004+08:00

A selection of white fish fillets are used in this recipe - cod, haddock, hake, or halibut are all good for this dish. Serve the fish with flat breads, such as pita, and a spicy tomato relish. It is also good with rice and salad greens with a refreshing lemon juice dressing.
Ingredients: (Serves 8)

2.5 cups fresh tomato sauce
1/2 - 1 teaspoon harissa*
4 tablespoons chopped fresh cilantro leaves
1.5 kg/3.3 lb mixed white fish fillets, cut into chunks

Method:

1. Heat the tomato sauce with the harissa and cilantro in a large pan. Add seasoning to taste and bring to a boil.

2. Remove the pan from the heat and add the fish to the hot sauce. Return to the heat and bring the sauce to a boil again. Reduce the heat and simmer very gently for about 5 minutes, or until the fish is tender. (Test with a fork: if the flesh flakes easily, then it is cooked).

3. Taste the sauce and adjust the seasoning, adding more harissa if necessary. Serve hot or warm with flat breads.

* Harissa is a chili paste spiced with cumin, garlic, and coriander. It is fiery and should be used with care until you are familiar with the flavor. Start by adding a small amount and then add more after tasting the sauce. It is normally available in the Asian stores.

Cambodian Chicken with Young Ginger Recipe

2009-11-25T15:32:00.003+08:00

Ginger plays a big role in Cambodian cooking, particularly in the stir- fried dishes. Whenever possible, the juicier and more pungent young ginger is used. This is a simple, easy to prepare and a delicious way to cook chicken, pork or beef.

Ingredients: (Serves 4)

30 ml/2 tablespoons groundnut (peanut) oil
3 garlic cloves, finely sliced in strips
50 g/2 oz fresh young root ginger, finely sliced in strips
2 Thai chilies, seeded and finely sliced in strips
4 chicken breasts, skinned and cut into bite-size chunks
30 ml/2 tablespoon tuk prahoc (a pungent fermented fish sauce)
10 ml/2 teaspoons sugar
1 small bunch coriander (cilantro) stalks removed, roughly chopped
Ground black pepper
Jasmine rice and crunchy salad or baguette, to serve

Method:

1. Heat a wok or heavy pan and add the oil. Add the garlic, ginger and chilies, and stir-fry until fragrant and golden. Add the chicken and toss it around the wok for 1-2 minutes.

2. Stir in the tuk prahoc and sugar, and stir-fry for a further 4-5 minutes until cooked. Season with pepper and add some of the fresh coriander. Transfer the chicken to a serving dish and garnish with the remaining coriander. Serve hot with jasmine rice and a crunchy salad with fresh herbs, or with chunks of freshly baked baguette.

Braised Lettuce and Peas with Scallions Recipe

2009-11-25T15:21:00.002+08:00

This light vegetable dish is using the method of braising peas with lettuce and scallions in butter, and is delicious served with simply broiled fish or roast or broiled duck. A sprinkling of chopped fresh mint makes a fresh, flavorsome, and extremely pretty garnish. Other legumes such as fava beans, sugar snaps, and snow peas, can be used instead of peas to create a delicious variation.

Ingredients: (Serves 4)

1/4 cup butter
4 Bibb lettuces, halved lengthwise
2 bunches of scallions (spring onions), trimmed
3.5 cups green peas
1/2 cup water
Salt to taste
Freshly ground black pepper to taste

Method:

1. Melt half the butter in a wide, heavy pan over low heat. Add the lettuces and scallions. Turn the vegetables in the butter, then sprinkle in salt and plenty of freshly ground black pepper. Cover and cook the vegetables very gently for 5 minutes, stirring once.

2. Add the peas and turn them in the buttery juices. Pour in 1/2 cup water, then cover, and cook over gentle heat for 5 minutes more. Uncover the pan and increase the heat to reduce the liquid to a few tablespoons.

3. Stir in the remaining butter and adjust the seasoning. Transfer to a warmed serving dish and serve immediately.

Kashmiri-Style Lamb Recipe

2009-11-18T16:20:00.003+08:00

This curry originated in Kashmir, and derives its name from the chilies originally used in the dish. The chili powder may be reduced for a milder flavor, just add the paprika and 2 teaspoons tomato puree (paste) to retain the color.

Ingredients: (Serves 4-6)

4 tablespoons vegetable oil
1/4 teaspoon asafoetida
900 g/2 lb lean lamb, cubed
1 piece fresh ginger, 5 cm/2 in long, crushed
2 cloves garlic, crushed
4 tablespoon masala paste
1 teaspoon chili powder or 2 teaspoons sweet paprika
8-10 strands saffron (optional), plus more for garnishing

Salt, to taste
About 150 ml/0.25 pint natural (plain) yogurt, beaten

Method:

1. Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.

2. Add all the remaining ingredients except the yogurt and almonds and mix well. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.

3. Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tablespoon at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick. Garnish with a spoonful of yogurt and a few saffron strands.

Mongolian Lamb Recipe

2009-11-18T16:07:00.002+08:00

Preparation time: 15 minutes + 1 hour marinating
Total cooking time: 15 minutes
Serves: 4

Ingredients:

1 kg (2lb) lamb fillets
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons peanut oil
4 onions, cut into wedges
3 teaspoons cornflour
3 tablespoons soy sauce
1/4 cup (60 ml) sherry

Method:

Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.

Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.

Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.

Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok. Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened. Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds.

About Stir-Frying and Pan-Frying

2009-11-18T15:58:00.002+08:00

Stir-Frying

Stir-frying is associated with Asian cooking styles.

A wok is the traditional tool for stir-frying, because of its construction and shape. The wok concentrates heat in the bottom of the pan. The sides of the pan have varying degrees of heat, creating zones that allow a variety of foods to be prepared in a single pan, without overcooking or undercooking any single item.

Foods must be cut properly, usually into small strips, dice, or shreds. They are added to the pan in sequence, with foods requiring the longest cooking time added first, and those that cook very quickly or are simply added for flavor and texture added at the last moment.

Rather than turning the food once, you should keep stir-fried foods constantly in motion. Push them up to the sides of the wok out of the most intensely heated part of the pan. This makes room for items to be added to the bottom of the wok in their turn.

Sauces are frequently part of stir-fried dishes. They are generally combinations of intensely flavored liquids and oils such as soy sauce and sesame oil, occasionally thickened with a small amount of diluted arrowroot or cornstarch.

Pan-Frying

The objective of pan-frying is to produce a flavorful exterior with a crisp, brown crust, which acts as a barrier to retain juices and flavor. Because the product itself is not browned, the flavor will be different than if the item had been sautéed. The proper color depends upon the type of item, the coating that is used and, to a certain extent, the item's thickness.

The color of relatively thin and delicate meats, fish, shellfish, and poultry should be golden to amber. Thicker pieces may take on a deeper color, resulting from the longer cooking time. In all cases, the product should not be extremely pale, As with sautéing, a lack of color indicates that improper heat levels or the incorrect pan size were used.

Only naturally tender foods should be pan-fried and, after cooking, the product should still be tender and moist. Excessive dryness means the food was allowed to overcook, was cooked too far in advance and held too long, or was cooked at a temperature higher than required.

Although this technique shares similarities with sautéing, it has some important differences. Whereas a sautéed item is often lightly dusted with flour and quickly cooked over high heat in a small amount of oil, a pan-fried food is usually coated with batter or breaded and cooked in a larger amount of oil over less-intense heat. The product is cooked more by the oil's heat than by direct contact with the pan. In pan-frying, the hot oil seals the food's coated surface and thereby locks the natural juices inside instead of releasing them. Because no juices are released and a larger amount of oil is involved, an accompanying sauce is made separately.

Tandoori Chicken Recipe

2009-11-12T12:50:00.002+08:00

One of the most popular Indian/Pakistan chicken dish which is cooked in a clay oven called a tandoor, and this is extremely popular in the West and appears on the majority of the restaurant menus. Though the authentic tandoori flavor is very difficult to achieve using the conventional ovens, this version still makes a very tasty dish.

Ingredients: (Serves 4)

4 chicken quarters
175 ml/6 fl oz/ 0.75 cup natural (plain) low-fat yogurt
1 teaspoon garam masala
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1.5 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon lemon juice
1 teaspoon salt
Few drops red food coloring
2 tablespoons corn oil

Garnish:

Mixed salad leaves
Lime wedges
1 tomato, quartered

Method:

1. Skin, rinse and pat dry the chicken quarters. Make 2 slits into the flesh of each piece, place in a dish and set aside.

2. Mix together the yogurt, garam masala, ginger, garlic, chili powder, turmeric, ground coriander, lemon juice, salt, red coloring and oil, and beat so that all the ingredients are well mixed together.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.

4. Preheat the oven to 240oC/475oF/Gas 9. Transfer the chicken pieces to an ovenproof dish.

5. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked right through and browned on top.

6. Remove from the oven, transfer onto a serving dish and garnish with the salad leaves, lime and tomato. Serve.

Luffa Squash with Mushrooms, Spring Onions and Coriander Recipe

2009-11-09T15:44:00.002+08:00

Winter gourds, such as pumpkins, bitter melons, luffa squash and a variety of other squashes that come under the kabocha families, are popular ingredients for soups and braised vegetable dishes. And there is no difference for this delicious recipe.

Ingredients: (Serves 4)

750 g/1 lb 10 oz luffa squash, peeled
30 ml/2 tablespoons groundnut (peanut) or sesame oil
2 shallots, halved and sliced
2 garlic cloves, finely chopped
115 g/4 oz/1.5 cups button (white) mushrooms, quartered
15 ml/1 tablespoon mushroom sauce
10 ml/2 teaspoons soy sauce
4 spring onions (scallions), cut into 2 cm/0.75 inch pieces
Fresh coriander (cilantro) leaves and thin strips of spring onion, to garnish

Method:

1. Cut the luffa squash diagonally into 2 cm/0.75 inch thick pieces. Heat the oil in a large wok or heavy pan. Stir in the halved shallots and garlic, stir-fry until they begin to turn golden color, then add the mushrooms.

2. Add the soy sauce and the squash. Reduce the heat, cover and cook gently for a few minutes until the squash is tender. Stir in the spring onion pieces, garnish with coriander and spring onion strips, and serve with white rice.

What Is The Purpose of Sautéing Foods?

2009-11-06T16:16:00.003+08:00

The objective of sautéing foods is to produce a flavorful exterior with the best possible texture and color. The proper color and texture will vary, of course, depending upon the food you are sautéing. Red meats and game should have a deep-brown exterior. White meats, such as veal, pork, and poultry, should have a golden or amber exterior.

Lean white fish will be pale gold when sautéed as skinless fillets, whereas steaks of firm fish, such as tuna, will take on a darker color. Onions can be sautéed to a variety of stages: limp and translucent, crisp and deep brown, or a rich mahogany with a melting texture.

Because sautéing is a rapid technique and does not have the tenderizing effect of some of the moist-heat methods, any food to be sautéed must be naturally tender. This technique cooks food rapidly in a small amount of fat over relatively high heat. The juices released during cooking form the base for a sauce made in the same pan and served with the sautéed item.

The sauce serves two purposes:

It captures the food's flavor that is lost during cooking.

It introduces additional flavor (an important factor because tender foods often have a subtle flavor). It counteracts the dryness resulting from the sautéing process.

Stir-frying, generally associated with Asian styles of cooking and successfully borrowed by innovative Western chefs, shares many similarities with sautéing. Foods to be stir-fried are customarily cut into small pieces and cooked rapidly in a small amount of oil.

Ingredients:

2 large eggplants, ends cut off, thickly sliced
45 ml/3 tablespoons olive oil
8 lamb cutlets, trimmed
2 cloves garlic, crushed
6 large tomatoes, blanched, skinned and thickly sliced
Salt and freshly ground black pepper

Sauce:

2 tablespoon fresh mint, chopped
150 ml natural yogurt
Freshly ground black pepper

Garnish:

1 lemon, sliced
Sprigs of mint

Method:

Sprinkle salt over the eggplant and leave for 20 minutes. Rinse the eggplant and dry with absorbent kitchen paper. Heat 30 ml/2 tablespoons olive oil in a wok over a very high heat and add the lamb cutlets. When brown, lower the heat and continue cooking until the meat is tender - about 5 minutes on each side. Remove from the wok, drain on absorbent kitchen paper and keep in a warm oven.

Add the remaining oil to the wok and fry the eggplant slices with the garlic until they are lightly browned on both sides. (If the oil dries out, add a little more). When they are cooked, push them up the side of the wok and add the tomato slices. Stir-fry for a few moments and season with salt and pepper.

Place the vegetables on a dish and arrange the cutlets over the vegetables. Garnish with lemon slices and sprigs of mint. Prepare the sauce by stirring the mint into the yogurt. Grind some black pepper over it and serve in a small bowl.

Where does ginger come from, and how is it used in our cooking?

2009-11-06T14:43:00.002+08:00

Ginger comes from Asia where it has been cultivated since ancient times for its warm flavor and is valued as an aid to digestion. The edible part is the rhizome, or root, and it may be used either fresh, dried, pickled or preserved.

In China, India, Japan and Southeast Asia, fresh ginger is very popular and used for a wide variety of savory dishes such as soups, curries, marinades, pickles and relishes. Western countries have used ground ginger for hundreds of years to flavor dishes such as gingerbread, biscuits and puddings.

To use fresh ginger, first peel the root, then chop it very finely or grate it on a fine grater. If you only want the juice and not the ginger itself for flavoring, crush it in a garlic press. Fresh ginger is used mostly in conjunction with other flavorings such as garlic, spring onions and chilies, for example in stir-fries. It also goes well with broccoli, red meat, chicken, noodles, rice and shellfish.

Serves: 4
Preparation Time: 45 minutes
Cooking Time: 10 minutes

Ingredients:

1 x 750 g snapper, cleaned and scaled
2 tablespoons finely grated ginger
2 teaspoons dry sherry
2 tablespoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
2 spring onions, finely sliced diagonally
1/2 cup pine nuts, toasted
1 rasher bacon, diced and cooked until crisp, optional

Method:

Wash the snapper, removing any remaining loose scales. Pat dry with absorbent paper. Place fish on a large heatproof dish; sprinkle with ginger, sherry and soy. Leave 30 minutes in the refrigerator.

Place a round cake-cooking rack in a wok and balance the dish on it. Carefully pour 6 to 8 cups of boiling water into the wok. Cover the wok and steam the fish over a rolling boil for 10 minutes.

Test for doneness by flaking a little flesh from the thickest part of the fish with a fork. It is ready when it flakes easily and is milky white. Turn off heat and keep dish covered.

Heat the oils in a small pan until very hot. Carefully remove fish on its dish from the wok. Sprinkle the spring onion over the fish, carefully pour on the hot oil. Garnish with nuts and bacon, if used. Serve at once with stir-fried vegetables and steamed rice.

Steamed Marbled Grouper with Ham Recipe

2009-11-06T14:20:00.002+08:00

Ingredients:

1 brown marbled grouper (approx. 750 g)
13 g ham
5 sprigs spring onions
3 slices ginger
Chinese parsley
Cooked oil
1/2 teaspoon cornflour
Soy sauce for steamed fish:
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
Ground white pepper
2 tablespoons boiling water

Method:

Shred the ham and ginger slices. Gut the marbled grouper. Wash and drain. Marinate with 1 teaspoon of oil and 1/2 teaspoon of cornflour. Put the spring onion on the plate. Put the grouper on top of the spring onion. Arrange ginger and ham shreds on top of the fish. Steam for 10 minutes over high heat. Drain the liquid on the plate. Pour cooked oil and soy sauce over the fish. Sprinkle Chinese parsley at last. Serve hot.

Cooking by Steaming

2009-11-06T14:04:00.002+08:00

Steaming is an efficient and highly effective way to prepare naturally tender foods. It is unfortunate that, to many minds, steaming has become synonymous with the bland foods suggested by diet plans for patients on a low-fat, low-cholesterol, and low-sodium regime. It is true that this technique has many properties that make it an admirable choice for those concerned with healthful cooking methods. That does not mean that steamed foods are, or need to be, tasteless and uninteresting.
Foods that are steamed include such standard offerings as steamed lean fish, vegetables, poultry breasts, and some fruits. It also includes more exotic and unusual fare such as tamales, or dim sum. The success or failure of any steamed food rests upon the same criteria as that applied to sautéed or roasted foods. Is the dish moist, flavorful, appealing from both a visual and textural stance? Are the flavors fully developed? Have the accompanying seasonings, garnishes, and sauces been selected with care and prepared with the same attention to detail as the main item?

Steamed foods are cooked by surrounding them with a vapor bath in a closed cooking vessel. Tiered aluminum or bamboo steamers, small inserts, couscoussieres, gas or electric pressure or convection steamers can all be used to steam foods. The food should not come into direct contact with the liquid used to create the steam, and the container should stay closed until the food is properly cooked.

To add more interest to steamed foods, they may be stuffed, wrapped in aromatic leaves, marinated, or sauced. There is no excuse for serving uninteresting steamed vegetables, when the judicious application of some simple seasonings would make all the difference.

Overcooking foods in a steamer is a common problem. Once foods have gone from properly cooked to overdone, they become as dry and uninteresting as a roast that was left untended for too long. Properly steamed foods do not generally lose much of their original volume, and they are exceptionally plump, moist, and tender. Just as a roast will continue to cook even after it is removed from the oven, so will steamed fish or poultry after they come out of the steamer. This makes timing of great importance.

Stir-Fried Chicken with Chilies and Lemon Grass

2009-11-04T23:36:00.002+08:00

This is good Vietnamese recipe for home cooking. There are variations of this dish, using meat or seafood, throughout South East Asia. So for a smooth introduction to the cooking of this region, this is a good recipe to start. Serve with a salad, rice wrappers and a dipping sauce will make it a delicious dish.

Ingredients: (Serves 4)

15 ml / 1 tablespoon sugar
30 ml / 2 tablespoon sesame or groundnut (peanut) oil
2 garlic cloves, finely chopped
2-3 green or red chilies, seeded and finely chopped
2 lemon grass stalks (white part only), finely sliced
1 onion, finely sliced
350 g / 12 oz skinless chicken breast fillets, cut into bite-size strips
30 ml / 2 tablespoons soy sauce
15 ml / 1 tablespoon nuoc mam
1 bunch fresh coriander (cilantro), stalks removed, leaves chopped
Salt and ground black pepper
Nuoc Cham, to serve

Method:

1. To make a caramel sauce, put the sugar into a pan with 5 ml/1 teaspoon water. Heat gently until the sugar has dissolved and turned golden. Set aside.

2. Heat a large wok or heavy pan and add the sesame or groundnut oil. Stir in the chopped garlic, chilies and lemon grass, and stir-fry until they become fragrant and golden. Add the onion and stir-fry for 1 minute, then add the chicken strips.

3. When the chicken is cooked through, add the soy sauce, nuoc mam and caramel sauce. Stir to mix and heat through, then season with a little salt and pepper. Toss the coriander into the chicken and serve with nuoc cham to drizzle over it.
[source from http://www.asianonlinerecipes.com]

Chinese Duck Curry Recipe

2009-11-04T20:17:00.002+08:00

A richly spiced curry that illustrates the powerful Chinese influence on Thai cuisine. The duck is best marinated for as long as possible, although it tastes good even if you only have time to marinate it briefly. This delicious dish works just as well with skinless boneless chicken breast portions.

Ingredients: (Serves 4)

4 duck breast portions, skin and bones removed
30 ml/2 tablespoons five-spice powder
30 ml/2 tablespoons sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
10 ml/2 teaspoons Thai red curry paste
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
300 ml/½ pint/1¼ cups coconut milk
2 fresh red chilies, seeded
4 kaffir lime leaves, torn
Small bunch cilantro (coriander), chopped, to garnish

Method:

Cut the duck meat into bitesize pieces and place in a bowl with the five-spice powder, sesame oil and orange rind and juice. Stir well to mix all the ingredients and coat the duck in the marinade. Cover the bowl with clear film (plastic wrap) and set aside in a cool place to marinate for at least 15 minutes.

Meanwhile, bring a pan or water to the boil. Add the squash and cook for 10-15 minutes, until just tender. Drain well and set aside. Pour the marinade from the duck into a wok and heat until boiling. Stir in the curry paste and cook for 2-3 minutes, stirring constantly, until browned on all sides.

Add the fish sauce and palm sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth, then add the cooked squash, with the chilies and lime leaves.

Simmer gently, stirring frequently, for 5 minutes, then spoon into a dish, sprinkle with the cilantro and serve.
[source from http://www.asianonlinerecipes.com]

Curried Pork with Pickled Garlic Recipe

2009-11-04T20:00:00.003+08:00

This very rich curry is best accompanied by lots of plain rice and perhaps a light vegetable dish. It could serve four if served with a vegetable curry. You can find pickled garlic in Asian stores and it is definitely worth investing in a jar, as the taste is sweet and delicious.

Ingredients: (Serves 2)

130 g/4½ oz lean pork steaks
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
15 ml/1 tablespoon Thai red curry paste
130 ml/4½ fl oz/generous ½ cup coconut cream
2.5 cm/1 inch piece fresh root ginger, finely chopped
30 ml/2 tablespoons vegetable or chicken stock
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
2.5 ml/½ teaspoon ground turmeric
10 ml/2 teaspoons lemon juice
4 pickled garlic cloves, finely chopped
Strips of lemon and lime rind, to garnish

Method:

Place the pork steaks in the freezer for 30-40 minutes, until firm, then, using a sharp knife, cut the meat into fine slivers, trimming off any excess fat.

Heat the oil in a wok or large, heavy frying pan and cook the garlic over a low to medium heat until it is golden brown. Ensure that it is not burnt. Then add the curry paste and stir it in well to blend.

Add the coconut cream and stir until the liquid begins to reduce and thicken. Stir in the pork. Cook for 2 minutes more, until the pork is cooked through.

Add the ginger, stock, fish sauce, sugar and turmeric, stirring constantly, then add the lemon juice and pickled garlic. Spoon into bowls, garnish with strips of rind, and serve.
[source from http:\\www.asianonlinerecipes.com]

Stir-Fried Shrimps with Noodles Recipe

2009-11-04T19:38:00.003+08:00

One of the most appealing aspects of Thai food is its appearance. Ingredients are carefully chosen so that each dish, even a simple stir-fry like this one, is balanced in terms of color, texture and flavor. Some cooks salt the mooli and leave it to drain, then rinse and dry before use.

Ingredient: (Serves 4)

130 g/4½ oz rice noodles
30 ml/2 tablespoons peanut (groundnut) oil
1 large garlic clove, crushed
150 g/5 oz large shrimps (prawns), peeled and deveined
15 g/½ oz dried shrimp
1 piece mooli (daikon), about 75 g/3 oz, grated
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons soy sauce
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons fresh lime juice
90 g/3½ oz/1¾ cups beansprouts
40 g/1½ oz peanuts, chopped
15 ml/1 tablespoon sesame oil

To garnish:

Chopped cilantro (coriander)
5 ml/1 teaspoon dried chili flakes
2 shallots, finely chopped

Method:

Soak the noodles in a bowl of boiling water for 5 minutes, or according to the packet instructions. Heat the oil in a wok or large frying pan. Add the garlic, and stir-fry over a medium heat for 2-3 minutes, until golden brown.

Add the shrimps, dried shrimp and grated mooli and stir-fry for a further 2 minutes. Stir in the fish sauce, soy sauce, sugar and lime juice.

Drain the noodles thoroughly, then snip them into smaller lengths with scissors. Add to the wok or pan with the beansprouts, peanuts and sesame oil. Toss to mix, then stir-fry for 2 minutes. Serve immediately, garnished with the cilantro, chili flakes and shallots.
[source from http://www.asianonlinerecipes.com]

Trout with Tamarind and Chili Sauce Recipe

2009-11-04T16:50:00.004+08:00

Sometimes trout can taste rather bland, but this spicy sauce really gives it a zing. If you like your food very spicy, add an extra chili. Otherwise, just cook according to this recipe.

Ingredients: (Serves 4)

4 trout, cleaned
6 scallions (spring onions), sliced
60 ml/4 tablespoons soy sauce
15 ml/1 tablespoon vegetable oil
30 ml/2 tablespoons chopped fresh cilantro (coriander), to garnish
Strips of fresh red chili, to garnish

For the sauce:

50 g/2 oz tamarind pulp
105 ml/7 tablespoons boiling water
2 shallots, coarsely chopped
1 fresh red chili, seeded and chopped
1 cm/½ inch piece fresh root ginger, peeled and chopped
5 ml/1 teaspoon soft light brown sugar
45 ml/3 tablespoons Thai fish sauce

Method:

Slash the trout diagonally four or five times on each side. Place them in a shallow dish that is large enough to hold them all in a single layer.

Fill the cavities with scallions and douse each fish with soy sauce. Carefully turn the fish over to coat both sides with the sauce. Sprinkle any remaining scallions over the top.

Make the sauce. Put the tamarind pulp in a small bowl and pour on the boiling water. Mash well with a fork until softened. Tip the tamarind mixture into a food processor or blender, and add the shallots, fresh chili, ginger, sugar and fish sauce. Process to a coarse pulp. Scrape into a bowl.

Heat the oil in a large frying pan or wok and cook the trout, one at a time if necessary, for about 5 minutes on each side, until the skin is crisp and browned and the flesh cooked. Put on warmed plates and spoon over some of the sauce. Sprinkle with the cilantro and chili and serve with the remaining sauce.
[source from http://www.healthyonlinerecipes.com]

Corn and Cashew Nut Curry

2009-11-04T16:22:00.003+08:00

A substantial curry, this combines all the essential flavors of southern Thailand. It is deliciously aromatic, but the flavor is fairly mild. Rolling the lime leaves into cylinders before slicing produces very fine strips - a technique known as cutting en chiffonnade. Remove the central rib from the leaves before cutting them.

Ingredients: (Serves 4)

30 ml/2 tablespoons vegetable oil
4 shallots, chopped
90 g/3½ oz/scant 1 cup cashew nuts
5 ml/1 teaspoon Thai red curry paste
400 g/14 oz potatoes, peeled and cut into chunks
1 lemon grass stalk, finely chopped
200 g/7 oz can chopped tomatoes
600 ml/1 pint/2½ cups boiling water
200 g/7 oz/generous 1 cup drained canned whole kernel corn
4 celery sticks, sliced
2 kaffir lime leaves, rolled into cylinders and thinly sliced
15 ml/1 tablespoon tomato ketchup
15 ml/1 tablespoon light soy sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
5 ml/1 teaspoon Thai fish sauce
4 scallions (spring onions), thinly sliced
Small bunch fresh basil, chopped

Method:

Heat the oil in a large, heavy pan or wok. Add the shallots and stir-fry over a medium heat for 2-3 minutes, until softened. Add the cashew nuts and stir-fry for a few minutes until golden.

Stir in the red curry paste. Stir-fry for 1 minutes, then add the potatoes, lemon grass, tomatoes and boiling water. Bring back to the boil, then reduce the heat to low, cover and simmer gently for 15 to 20 minutes, or until the potatoes are tender.

Stir the corn, celery, lime leaves, tomato ketchup, soy sauce, sugar and fish sauce into the pan or wok. Simmer for a further 5 minutes, until heated through, then spoon into warmed serving bowls. Sprinkle with the sliced scallions and basil and serve.
[source from http://www.healthyonlinerecipes.com]

Brown Rice with Lime and Lemon Grass Recipe

2009-11-04T13:42:00.004+08:00

It is unusual to find brown rice given the Thai treatment, but the nutty flavor of the grains is enhanced by the fragrance of limes and lemon grass in this delicious dish.

Ingredients: (Serves 4)

2 limes
1 lemon grass stalk
225 g/8 oz/generous 1 cup brown long grain rice
15 ml/1 tablespoon olive oil
1 onion, chopped
2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
7.5 ml/1½ teaspoon cilantro (coriander) seeds
7.5 ml/½ teaspoon cumin seeds
750 ml/1¼ pints/3 cups vegetable stock
60 ml/4 tablespoons chopped fresh cilantro (coriander)
Scallions (spring onion) green and toasted coconut strips, to garnish
Lime wedges, to serve

Method:

Pare the limes, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith. Set the rind aside. Finely chop the lower portion of the lemon grass stalk and set it aside.

Rinse the rice in plenty of cold water until the water runs clear. Tip it into a sieve and drain thoroughly.

Heat the oil in a large pan. Add the onion, ginger, cilantro and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes. Add the rice to the pan and cook, stirring constantly, for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and cook for 3-5 minutes more. Remove from the heat.

Stir in the fresh cilantro, fluff up the rice grains with a fork, cover the pan and leave to stand for 10 minutes. Transfer to a warmed dish, garnish with scallions green and toasted coconut strips, and serve with lime wedges.
[source from http://www.healthyonlinerecipes.com]

Bean Curd and Bell Pepper Kebabs Recipe

2009-11-04T10:33:00.004+08:00

A simple coating of ground, dry-roasted peanuts pressed onto cubed bean curd provides plenty of additional flavor along with the bell peppers. Use metal or bamboo skewers for the kebabs - if you use bamboo, then soak them in cold water for 30 minutes before using to prevent them from scorching during cooking. The kebabs can also be cooked on a barbecue, if you like.

Ingredients: (Serves 4)

250 g/9 oz firm bean curd
1/2 cup dry-roasted peanuts
2 red bell peppers
2 green bell peppers
4 tablespoons sweet chili dipping sauce

Method:

1. Pat the bean curd dry on paper towels and then cut it into small cubes. Grind the peanuts in a blender or food processor and transfer to a plate. Turn the bean curd cubes in the nuts to coat.

2. Preheat the broiler to medium. Halve and seed the bell peppers and cut them into large chunks. Thread the chunks of bell pepper onto four large skewers with the bean curd cubes and place on a foil-lined broiler rack.

3. Broil the kebabs, turning frequently, for 10-12 minutes, or until the bell peppers and peanuts are beginning to brown. Transfer the kebabs to plates and serve with the dipping sauce.
[source from http://www.healthyonlinerecipes.com]

Steamed Custard in Nectarines Recipe

2009-11-03T16:27:00.003+08:00

Steaming nectarines or peaches in the wok brings out their natural color and sweetness, so this is a good way of making the most of fruit that isn't quite as ripe as it could be, or which needs a flavor boost. Palm sugar, also known as jaggery, is made from the sap of certain Asian palm trees, such as coconut and palmyrah. It is available from Asian food stores. If you buy it as a cake or large lump, you need to grate it before use. Muscovado sugar makes a good substitute as it has a similar, toffee-like flavor.

Ingredients: (Serves 4-6)

6 nectarines
1 large (US extra large) egg
45 ml/3 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons coconut milk

Method:

Cut the nectarines in half. Using a teaspoon, scoop out the stones (pits) and a little of the surrounding flesh.

Lightly beat the egg, then add the sugar and the coconut milk, Beat until the sugar has dissolved.

Transfer the nectarines to steamer tiers and carefully fill the cavities three-quarters full with the custard mixture. Steam over a pan of simmering water for 5-10 minutes. Remove from the heat and leave to cool completely before transferring to plates and serving.
[source from http://www.healthyonlinerecipes.com]

Mushrooms with Garlic and Chili Sauce Recipe

2009-11-03T15:51:00.003+08:00

When you are planning a barbecue for friends and family, it can be tricky finding something really special for the vegetarians in the party. These tasty mushroom kebabs are ideal because they look, smell and taste wonderful.

Ingredients: (Serves 4)

12 large field (portabello), chestnut or oyster mushrooms or a mixture, cut in half
4 garlic cloves, coarsely chopped
6 cilantro (coriander) roots, coarsely chopped
15 ml/1 tablespoon granulated sugar
30 ml/2 tablespoons light soy sauce
Ground black pepper

For the dipping sauce:

15 ml/1 tablespoon granulated sugar
90 ml/6 tablespoons rice vinegar
5 ml/1 teaspoon salt
1 garlic clove, crushed
1 small fresh red chili, seeded and finely chopped

Method:

If using wooden skewers, soak eight of them in cold water for at least 30 minutes to prevent them burning over the barbecue or under the grill. Make the dipping sauce by heating the sugar, rice vinegar and salt in a small pan, stirring occasionally until the sugar and salt have dissolved. Add the garlic and chili, pour into a serving dish and keep warm.

Thread three mushroom halves on to each skewer. Lay the filled skewers side by side in a shallow dish. In a mortar or spice grinder pound or blend the garlic and cilantro roots. Scrape into a bowl and mix with the sugar, soy sauce and a little pepper.

Brush the soy sauce mixture over the mushrooms and leave to marinate for 15 minutes. Prepare the barbecue or preheat the grill (broiler) and cook the mushrooms for 2-3 minutes on each side. Serve with the dipping sauce.
[source from http://www.healthyonlinerecipes.com]

Coconut and Mandarin Custards Recipe

2009-11-02T23:18:00.003+08:00

These scented custards with a fabulous melt-in-the-mouth texture are best served warm. However, they are also delicious served chilled, making them perfect for hassle-free entertaining. You can make the praline a few days in advance.

Ingredients: (Serves 4)

200 ml/7 fl oz/scant 1 cup coconut cream
200 ml/7 fl oz/scant 1 cup double (heavy) cream
2.5 ml/½ teaspoon finely ground star anise
75 ml/5 tablespoons golden caster (superfine) sugar
15 ml/1 tablespoon very finely grated mandarin or orange rind
4 egg yolks

For the praline:

175 g/6 oz/scant 1 cup caster (superfine) sugar
50 g/2 oz/½ cup roughly chopped mixed nuts (cashews, almonds and peanuts)

Method:

Make the praline. Place the sugar in a non-stick wok with 15-30 ml/1-2 tablespoons water. Cook over a medium heat until the sugar dissolves and turns light gold.

Remove the syrup from the heat and pour on to a baking sheet lined with baking parchment. Spread out using the back of a spoon, then sprinkle the chopped nuts evenly over the top and leave to harden. Meanwhile place the coconut cream, double cream, star anise, sugar, mandarin or orange rind and egg yolks in a large bowl. Whisk to combine and pour the mixture into 4 lightly greased ramekins or small, heatproof bowls.

Place the ramekins or cups in a large steamer, cover and place in a wok and steam over gently simmering water for 12-15 minutes, or until the custards are just set. Carefully lift the custards from the steamer and leave to cool slightly for about 10 minutes.

To serve, break up the praline into rough pieces and serve on top of, or alongside, the custards.
[source from http://www.healthyonlinerecipes.com]

Orange and Date Buttermilk Pancakes Recipe

2009-11-02T18:48:00.002+08:00

Serve these sweet, sticky, golden pancakes for breakfast, brunch or dessert. They're bursting with the flavor of zesty orange and sweet juicy dates. Medjool dates have an intensely sweet flesh and will give the best results.

Ingredients: (Serves 4)

150 g/5 oz/1¼ cups self-raising (self-rising) flour
2.5 ml/½ teaspoon baking powder
A pinch of salt
250 ml/8 fl oz/1 cup buttermilk
3 eggs
15 ml/1 tablespoon caster (superfine) sugar
200 g/7 oz/1¼ cup Medjool dates, stoned
Finely grated rind and juice from 1 small orange
50 g/2 oz/¼ cup unsalted (sweet) butter, melted
Sunflower oil, for greasing
Clear honey, to drizzle
Natural (plain) yogurt, to serve

Method:

Sift the flour and baking soda into a large bowl with a pinch of salt. Whisk in the buttermilk, eggs, sugar, dates, orange rind and juice and melted butter. Leave to stand for 15 minutes. Brush a wok with a little oil and heat over a medium heat. When hot, pour a small ladleful of the mixture into the wok. Cook for 2-3 minutes until just set.

Cook the second side for 35-45 seconds. Transfer to a plate and keep warm while you cook the remaining batter in the same way. You should make about 16 pancakes in total.

To serve, divide the pancakes among four warmed plates, piling them up in a stack. Drizzle honey over each stack and top with a dollop of yogurt.
[source www.healthyonlinerecipes.com]

Chiang Mai Noodle Soup Recipe

2009-11-02T18:21:00.003+08:00

Nowadays a signature dish of the city of Chiang Mai, this delicious noodle soup originated in Burma, now called Myanmar, which lies only a little to the north. It is also the Thai equivalent of the famous Malaysian "Laksa".

Ingredients: (Serves 4-6)

600 ml/1 pint/2½ cups coconut milk
30 ml/2 tablespoons Thai red curry paste
5 ml/1 teaspoon ground turmeric
450 g/1 lb chicken thighs, boned and cut into bitesize chunks
600 ml/1 pint/2½ cups chicken stock
60 ml/4 tablespoons Thai fish sauce
15 ml/1 tablespoon dark soy sauce
Juice of ½-1 lime
450 g/1 lb fresh egg noodles, blanched briefly in boiling water
Salt and ground black pepper

To garnish:

2 scallions (spring onions), chopped
4 fresh red chilies, chopped
4 shallots, chopped
60 ml/4 tablespoons sliced pickled mustard leaves, rinsed
30 ml/2 tablespoons fried sliced garlic
Cilantro (coriander) leaves
4-6 fried noodle nests (optional)

Method:

Pour about one-third of the coconut milk into a large, heavy pan or wok. Bring to the boil over a medium heat, stirring frequently with a wooden spoon until the milk separates. Add the curry paste and ground turmeric, stir to mix completely and cook until the mixture is fragrant.

Add the chunks of chicken and toss over the heat for about 2 minutes, making sure that all the chunks are thoroughly coated with the paste. Add the remaining coconut milk, the chicken stock, fish sauce and soy sauce. Season with salt and pepper to taste. Bring to simmering point, stirring frequently, then lower the heat and cook gently for 7-10 minutes. Remove from the heat and stir in lime juice to taste.

Reheat the fresh egg noodles in boiling water, drain and divide among four to six warmed bowls. Divide the chunks of chicken among the bowls and ladle in the hot soup. Top each serving with scallions, chilies, shallots, pickled mustard leaves, fried garlic, cilantro leaves and a fried noodle nest, if using. Serve immediately.
[source from www.healthyonlinerecipes.com]

Snake Beans with Tofu Recipe

2009-11-02T17:43:00.004+08:00

Another name for snake beans is yard-long beans. This is something of an exaggeration but they do grow to lengths of 35 cm/14 inches and more. Look for them in Asian Stores and markets, but if you can't find any, substitute other green beans. The sauce also works very well with mangetouts (snow peas). Alternatively, stir in sliced yellow or red (bell) pepper.

Ingredients: (Serves 4)

500 g/1¼ lb long beans, thinly sliced
200 g/7 oz silken tofu, cut into cubes
2 shallots, thinly sliced
200 ml/7 fl oz/scant 1 cup coconut milk
115 g/4 oz/1 cup roasted peanuts, chopped
Juice of 1 lime
10 ml/2 teaspoons palm sugar or light muscovado (brown) sugar
60 ml/4 tablespoons soy sauce
5 ml/1 teaspoon dried chili flakes

Method:

Bring a pan of lightly salted water to the boil. Add the beans and blanch them for 30 seconds. Drain the beans immediately, then refresh under cold water and drain again, shaking well to remove as much water as possible. Place in a serving bowl and set aside.

Put the tofu and shallots in a pan with the coconut milk. Heat gently, stirring, until the tofu begins to crumble. Add the peanuts, lime juice, sugar, soy sauce and chili flakes. Heat, stirring, until the sugar has dissolved. Pour the sauce over the beans, toss to combine and serve immediately.
[source www.healthyonelinerecipes.com]

Thai Rice Salad Recipe

2009-11-02T03:28:00.004+08:00

The sky's the limit with this recipe. Use whatever fruit, vegetables and even leftover meat that you might have, mix with cooked rice and pour over the fragrant dressing and you will have a wonderful meal. Simple and yet delicious.

Ingredients: (Serves 4-6)

350 g/12 oz/3 cups cooked rice
1 Asian pear, cored and diced
50 g/2 oz dried shrimp, chopped
1 avocado, peeled, stoned (pitted) and diced
½ medium cucumber, finely diced
2 lemon grass stalks, finely chopped
30 ml/2 tablespoons sweet chili sauce
1 fresh green or red chili, seeded and finely sliced
115 g/4 oz/1 cup flaked (sliced) almonds, toasted
Small bunch fresh cilantro (coriander), chopped
Fresh Thai sweet basil leaves, to garnish

For the dressing:

300 ml/½ pint/1¼ cups water
10 ml/2 teaspoons shrimp paste
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
2 kaffir lime leaves, torn into small pieces
½ lemon grass stalk, sliced

Method:

Make the dressing. Put the measured water in a small pan with the shrimp paste, sugar, kaffir lime leaves and lemon grass. Heat gently, stirring, until the sugar dissolves, then bring to boiling point and simmer for 5 minutes. Strain into a bowl and set aside until cold.

Put the cooked rice in a large salad bowl and fluff up the grains with a fork. Add the Asian pear, dried shrimp, avocado, cucumber, lemon grass and sweet chili sauce. Mix well.

Add the diced chili, almonds and cilantro to the bowl and toss well. Garnish with Thai basil leaves and serve with the bowl of dressing to spoon over the top of individual portions.
[source from www.healthyonlinerecipes.com]

Thai Coconut and Seafood Soup Recipe

2009-11-02T03:11:00.006+08:00

The long list of ingredients could mislead you into thinking that this soup is complicated and very time-consuming to prepare. In fact, it is extremely easy to put together and the marriage of flavors beautifully. Give it a try.....

Ingredients: (Serves 4)

600 ml/1 pint/2½ cups fish stock
5 thin slices fresh galangal or fresh root ginger
2 lemon grass stalks, chopped
3 kaffir lime leaves, shredded
Bunch garlic chives, about 25 g/1 oz
Small bunch fresh cilantro (coriander), about 15 g/½ oz
15 ml/1 tablespoon vegetable oil
4 shallots, chopped
400 ml/14 fl oz can coconut milk
30-45 ml/2-3 tablespoons Thai fish sauce
45-60 ml/3-4 tablespoons Thai green curry paste
450 g/1 lb raw jumbo shrimps (large prawns), peeled and deveined
450 g/1 lb prepared squid
A little fresh lime juice (optional)
Salt and ground black pepper
60 ml/4 tablespoons crisp fried shallot slices, to serve

Method:

Pour the fish stock into a large pan and add the slices of galangal or ginger, the lemon grass and half the shredded kaffir lime leaves. Reserve a few garlic chives for the garnish, then chop the remainder. Add half the chopped garlic chives to the pan. Strip the cilantro leaves from the stalks and set the leaves aside. Add the stalks to the pan. Bring to the boil, reduce the heat to low and cover the pan, then simmer gently for 20 minutes. Strain the stock into a bowl.

Rinse and dry the pan. Add the oil and shallots. Cook over a medium heat for 5-10 minutes, until the shallots are just beginning to brown. Stir in the strained stock, coconut milk, the remaining kaffir lime leaves and 30 ml/2 tablespoons of the fish sauce. Heat gently until simmering and cook over a low heat for 5-10 minutes.

Stir in the curry paste and shrimps, then cook for about 3 minutes. Add the squid and cook for a further 2 minutes. Add the lime juice, if using, and season, adding more fish sauce to taste. Stir in the remaining chives and the reserved cilantro leaves. Serve in bowls and sprinkle each portion with fried shallots and whole garlic chives.
[source from www.healthyonlinerecipes.com]

Thai Pomelo Salad Recipe

2009-11-02T02:57:00.003+08:00

Typically, a Thai meal includes a selection of about five dishes, one of which is often a refreshing and palate-cleansing salad that features tropical fruit. The pomelo is a large citrus fruit that looks rather like a grapefruit, although it is not, as is sometimes thought, a hybrid. It is slightly pear-shaped with thick, yellow, dimpled skin and pinkish-yellow flesh that is both sturdier and drier than that of a grapefruit. It also has a sharper taste. Pomelos are sometimes known as "shaddocks" after the sea captain who brought them from their native Polynesia to the Caribbean.

Ingredients: (Serves 4-6)

30 ml/2 tablespoons vegetable oil
4 shallots, finely sliced
2 garlic cloves, finely sliced
1 large pomelo
15 ml/1 tablespoon roasted peanuts
115 g/4 oz cooked peeled shrimp (prawns)
115 g/4 oz cooked crab meat
10 -12 small fresh mint leaves

For the dressing:

30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons fresh lime juice

For the garnish:

2 scallions (spring onions), thinly sliced
2 fresh red chilies, seeded and thinly sliced
Fresh cilantro (coriander) leaves
Shredded fresh coconut (optional)

Method:

Make the dressing. Mix the fish sauce, sugar and lime juice in a bowl. Whisk well, then cover with clear film (plastic wrap) and set aside. Heat the oil in a small frying pan, add the shallots and garlic and cook over a medium heat until they are golden. Remove from the pan and set aside.

Peel the pomelo and bread the flesh into small pieces, taking care to remove any membranes.

Grind the peanuts coarsely and put them in a salad bowl. Add the pomelo flesh, shrimps, crab meat, mint leaves and the shallot mixture. Pour over the dressing, toss lightly and sprinkle with the scallions, chilies and cilantro leaves. Add the shredded coconut, if using. Serve immediately.
[source from www.healthyonlinerecipes.com]

Thai Fried Egg Salad Recipe

2009-11-02T02:42:00.004+08:00

Chilies and eggs may seem unlikely partners, but actually work very well together. The peppery flavor of the watercress makes it the perfect foundation for this tasty salad.

Ingredients: (Serves 2)

15 ml/1 tablespoon peanut (groundnut) oil
1 garlic clove, thinly sliced
4 eggs
2 shallots, thinly sliced
2 small fresh red chilies, seeded and thinly sliced
½ small cucumber, finely diced
1 cm/½ inch piece fresh root ginger, peeled and grated
Juice of 2 lime
30 ml/2 tablespoons soy sauce
5 ml/1 teaspoon caster (superfine) sugar
Small bunch cilantro (coriander)
Bunch watercress, coarsely chopped

Method:

Heat the oil in a frying pan. Add the garlic and cook over a low heat until it starts to turn golden. Crack in the eggs. Break the yolks with a a wooden spatula, then fry until the eggs are almost firm. Remove from the pan and set aside.

Mix the shallots, chilies, cucumber and ginger in a bowl. In a separate bowl, whisk the lime juice with the soy sauce and sugar. Pour this dressing over the vegetables and toss lightly.

Set aside a few cilantro sprigs for the garnish. Chop the rest and add them to the salad. Toss it again.

Reserve a few watercress sprigs and arrange the remainder on two serving plates. Cut the fried eggs into slices and divide them between the watercress mounds. Spoon the shallot mixture over them and serve, garnished with the reserved cilantro and watercress.
[source from www.healthyonlinerecipes.com]

Eggplant Salad with Shrimp and Egg

2009-11-02T02:28:00.003+08:00

An appetizing and unusual salad that you will find yourself making over and over again. Roasting the eggplants really brings out their flavor. For a special occasion, use salted duck's or quail's eggs, cut in half, instead of chopped hen's eggs.

Ingredients: (Serves 4 to 6)

2 eggplants (aubergines)
15 ml/1 tablespoon vegetable oil
30 ml/2 tablespoons dried shrimp, soaked in warm water for 10 minutes
15 ml/1 tablespoon coarsely chopped garlic
1 hard-boiled egg, chopped
4 shallots, thinly sliced into rings
Fresh cilantro (coriander) leaves and 2 fresh red chilies, seeded and sliced, to garnish

For the dressing:

30 ml/2 tablespoons fresh lime juice
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoon Thai fish sauce

Method:

Preheat the broiler (grill) to medium or preheat the oven to 180ºC/350ºF/Gas 4. Prick the eggplants several times with a skewer, then arrange on a baking sheet. Cook them under the broiler for 30-40 minutes, or until they are charred and tender. Alternatively, roast them by placing them directly on the shelf of the oven for about 1 hour, turning them at least twice. Remove the eggplants and set aside until they are cool enough to handle.

Meanwhile, make the dressing. Put the lime juice, palm or muscovado sugar and fish sauce into a small bowl. Whisk well with a fork or balloon whisk. Cover with clear film (plastic wrap) and set aside until required.

When the eggplants are cool enough to handle, peel off the skin and cut the flesh into medium slices. Heat the oil in a small frying pan. Drain the dried shrimp thoroughly and add them to the pan with the garlic. Cook over a medium heat for about 3 minutes, until golden. Remove from the pan and set aside.

Arrange the eggplant slices on a serving dish. Top with the hard-boiled egg, shallots and dried shrimp mixture. Drizzle over the dressing and garnish with the cilantro and red chilies.
[source from www.healthyonlinerecipes.com]

Thai Shrimp Salad with Garlic Dressing Recipe

2009-11-02T01:45:00.003+08:00

In this intensely flavored salad, sweet shrimps and mango are partnered with a sweet-sour garlic dressing heightened with the hot taste of chili. The crisp frizzled shallots are a traditional addition to Thai salads. To devein the shrimp, make a shallow cut down the back of each shrimp, using a small, sharp knife. Using the tip of the knife, lift out the thin, black vein, then rinse the shrimp thoroughly under cold, running water, drain it and pat it dry with kitchen paper.

Ingredients: (Serves 4 to 6)

675 g/1½ lb medium raw shrimps (prawns), peeled and deveined, leaving the tails intact
Finely shredded rind of 1 lime
½ fresh red chili, seeded and finely chopped
30 ml/2 tablespoons olive oil, plus extra for brushing
1 ripe but firm mango
2 carrots, cut into long thin shreds
10 cm/4 inches piece cucumber, sliced
1 small red onion, halved and thinly sliced
A few fresh mint sprigs
A few fresh cilantro (coriander) sprigs
45 ml/3 tablespoons roasted peanuts, coarsely chopped
4 large shallots, thinly sliced and fried until crisp in 30 ml/2 tablespoons peanut (groundnut) oil
Salt and ground black pepper

For the dressing:

1 large garlic clove, chopped
10-15 ml/2-3 teaspoons caster (superfine) sugar
Juice of 2 limes
15-30 ml/1-2 tablespoons Thai fish sauce
1 fresh red chili, seeded and finely chopped
5-10 ml/1-2 teaspoons light rice vinegar

Method:

Place the shrimps in a glass dish with the lime rind, chili, oil and seasoning. Toss to mix and leave to marinate at room temperature for 30-40 minutes. Make the dressing. Place the garlic in a mortar with 10 ml/2 teaspoons of the caster sugar. Pound with a pestle until smooth, then work in about three-quarters of the lime juice, followed by 15 ml/1 tablespoon of the Thai fish sauce.

Transfer the dressing to a jug (pitcher). Stir in half the chopped red chili. Taste the dressing and add more sugar, lime juice and/or fish sauce, if you think they are necessary, and stir in light rice vinegar to taste. Peel and stone (pit) the mango. The best way to do this is to cut either side of the large central stone (pit), as close to it as possible, with a sharp knife. Cut the flesh into very fine strips and cut off any flesh still adhering to the stone.

Place the strips of mango in a bowl and add the carrots, cucumber slices and red onion. Pour over about half the dressing and toss thoroughly. Arrange the salad on four to six individual serving plates or in bowls.

Heat a ridged, cast-iron griddle pan or heavy frying pan until very hot. Brush with a little oil, then sear the marinated shrimps for 2-3 minutes on each side, until they turn pink and are patched with brown on the outside. Arrange the shrimps on the salad.

Sprinkle the remaining dressing over the salads and garnish with the mint and cilantro sprigs. Sprinkle over the remaining chili with the peanuts and crisp-fried shallots. Serve immediately.

Yellow Chicken Curry Recipe

2009-11-02T01:29:00.002+08:00

The pairing of slightly sweet coconut milk and fruit with savory chicken and spices is at once a very comforting, refreshing and exotic combination. The fresh turmeric used in this recipe resembles root ginger in appearance and is a member of the same family. When preparing it, wear gloves to protect your hands from staining. Otherwise, you've going to have a hard

Ingredients: (Serves 4)

300 ml/½ pint/1¼ cups chicken stock
30 ml/2 tablespoons thick tamarind juice, mixing tamarind paste with warm water
15 ml/1 tablespoon granulated sugar
200 ml/7 fl oz/scant 1 cup coconut milk
1 green papaya, peeled, seeded and thinly sliced
250 g/9 oz skinless, boneless chicken breast portions, diced
Juice of 1 lime
Lime slices, to garnish

For the curry paste:

1 fresh red chili, seeded and coarsely chopped
4 garlic cloves, coarsely chopped
3 shallots, coarsely chopped
2 lemon grass stalks, sliced
5 cm/2 inches piece fresh turmeric, coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon salt

Method:

Make the yellow curry paste. Put the red chili, garlic, shallots, lemon grass and turmeric in a mortar of food processor. Add the shrimp paste and salt. Pound or process to a paste, adding a little water if necessary.

Pour the stock into a wok or medium pan and bring it to the boil. Stir in the curry paste. Bring back to the boil and add the tamarind juice, sugar and coconut milk. Add the papaya and chicken and cook over a medium to high heat for about 15 minutes, stirring frequently, until the chicken is cooked.

Stir in the lime juice, transfer to a warm dish and serve immediately, garnished with lime slices.

Southern Chicken Curry Recipe

2009-11-02T01:18:00.003+08:00

A mild coconut curry flavored with turmeric, cilantro and cumin seeds that demonstrates the influence of Malaysian cooking on Thai cuisine. Use a large sharp knife or a Chinese cleaver to chop the chicken into pieces. Wash the board, knife and your hands thoroughly afterwards in hot, soapy water as chicken is notorious for harboring harmful micro-organisms and bacteria.

Ingredients: (Serves 4)

60 ml/4 tablespoons vegetable oil
1 large garlic clove, crushed
1 chicken, weighing about 1.5 kg/3-3.5 lb, chopped into 12 large pieces
400 ml/14 fl oz coconut cream
250 ml/8 fl oz/1 cup chicken stock
30 ml/2 tablespoons Thai fish sauce
30 ml/2 tablespoons sugar
Juice of 2 limes

To garnish:

2 small fresh red chilies, seeded and finely chopped
1 bunch scallions (spring onions), thinly sliced

For the curry paste:

5 ml/1 teaspoon dried chili flakes
2.5 ml/½ teaspoon salt
5 cm/2 inches piece fresh turmeric or 5 ml/1 teaspoon ground turmeric
2.5 ml/½ teaspoon cilantro seeds
2.5 ml/½ teaspoon cumin seeds
5 ml/1 teaspoon dried shrimp paste.

Method:

First make the curry paste. Put all the ingredients in a mortar, food processor or spice grinder and pound, process or grind to a smooth paste. Heat the oil in a wok or frying pan and cook the garlic until golden. Add the chicken and cook until golden. Remove the chicken and set aside.

Reheat the oil and add the curry paste and then half the coconut cream. Cook for a few minutes until fragrant. Return the chicken to the wok or pan, add the stock, mixing well, then add the remaining coconut cream, the fish sauce, sugar and lime juice. Stir well and bring to the boil, then lower the heat and simmer for 15 minutes.

Turn the curry into four warm serving bowls and sprinkle with the chopped fresh chilies and scallions to garnish. Serve immediately.

Thai Fragrant Grilled Chicken Recipe

2009-11-02T01:00:00.004+08:00

If you have time, prepare the chicken in advance and leave it to marinate in the refrigerator for several hours - or even overnight - until it is ready to be cooked. The longer the chicken is marinated, the more flavor it will have.

Ingredients: (Serves 4)

450 g/1 lb boneless chicken breast portions, with the skin on
30 ml/2 tablespoons sesame oil
2 garlic cloves, crushed
2 cilantro (coriander) roots, finely chopped
2 small fresh red chilies, seeded and finely chopped
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon sugar
Cooked rice, to serve
Lime wedges, to garnish

For the sauce:

90 ml/6 tablespoons rice vinegar
60 ml/4 tablespoons sugar
2.5 ml/½ teaspoon salt
2 garlic cloves, crushed
1 small fresh red chili, seeded and finely chopped
115 g/4 oz/4 cups fresh cilantro (coriander), finely chopped

Method:

Lay the chicken breast portions between two sheets of clear film (plastic wrap), baking parchment or foil and beat with the side of a rolling pin or the flat side of a meat tenderizer until the meat is about half its original thickness. Place in a large, shallow dish or bowl.

Mix together the sesame oil, garlic, cilantro roots, red chilies, fish sauce and sugar in a jug (pitcher), stirring until the sugar has dissolved. Pour the mixture over the chicken and turn to coat. Cover with clear film and set aside to marinate in a cool place for at least 20 minutes. Meanwhile, make the sauce.

Heat the vinegar in a small pan, add the sugar and stir until dissolved. Add the salt and stir until the mixture begins to thicken. Add the remaining sauce ingredients, stir well, then spoon the sauce into a serving bowl.

Preheat the grill (broiler) and cook the chicken for 5 minutes. Turn and baste with the marinade, then cook for 5 minutes more, or until cooked through and golden. Serve with rice and the sauce, garnished with lime wedges.

Thai-Style Sweet and Sour Pork Recipe

2009-11-01T19:21:00.002+08:00

It was the Chinese who originally created sweet and sour cooking, but the Thais also do it very well. This Thai version of Sweet and Sour Pork has a fresher and cleaner flavor than the original. It makes a good one-dish meal when served over hot boiled rice.

Ingredients: (Serves 4)

350 g/12 oz lean pork
30 ml/2 tablespoons vegetable oil
4 garlic cloves, sliced thinly
1 small red onion, sliced
30 ml/2 tablespoon Thai fish sauce
15 ml/1 tablespoon granulated sugar
1 red (bell) pepper, seeded and diced
½ cucumber, seeded and sliced
2 plum tomatoes, cut into wedges
115 g/4 oz piece of fresh pineapple, cut into small chunks
2 scallions (spring onions), cut into short lengths
Ground black pepper

To garnish:

Cilantro (coriander) leaves
Scallions (spring onions), shredded

Method:

Place the pork in the freezer for 30-40 minutes, until firm. Using a sharp knife, cut it into thin strips. Heat the oil in a wok or large frying pan. Add the garlic. Cook over a medium heat until golden, then add the pork and stir-fry for about 4-5 minutes. Add the onion slices and toss to mix.

Add the fish sauce, sugar and ground black pepper to taste. Toss the mixture over the heat for 3-4 minutes more.

Stir in the red pepper, cucumber, tomatoes, pineapple and scallions. Stir-fry for 3-4 minutes more, then spoon into a bowl. Garnish with the cilantro and scallions and serve.

Pork Belly with Five Spices Recipe

2009-10-31T18:05:00.003+08:00

The Chinese influence on Thai cuisine stems from the early years of its history, when colonists from Southern China settled in the country, bringing with them dishes like this, although Thai cooks have provided their own unique imprint. In this recipe, make sure that you buy Chinese five-spice powder, as the Indian variety is made up from quite different spices.

Ingredients: (Serves 4)

1 large bunch fresh cilantro (coriander) with roots
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
30 ml/2 tablespoons five-spice powder
500 g/1¼ lb pork belly, cut into 2.5 cm/1 inch piece
400 g/ 14 oz can chopped tomatoes
150 ml/¼ pint hot water
30 ml/2 tablespoons dark soy sauce
45 ml/3 tablespoons Thai fish sauce
30 ml/2 tablespoons granulated sugar
1 lime, halved

Method:

Cut off the cilantro roots. Chop five of them finely and freeze the remainder for another occasion. Chop the cilantro stalks and leaves and set them aside. Keep the roots separate.

Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped cilantro roots and then the five-spice powder. Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned. Stir in the tomatoes and hot water. Bring to the boil, then stir in the soy sauce, fish sauce and sugar.

Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped cilantro stalks and leaves, squeeze over the lime juice and serve.

Scented Fish Salad Recipe

2009-10-31T11:03:00.007+08:00

For a tropical taste of the Far East, try this delicious fish salad scented with coconut, fruit and warm Thai spices. Do try to locate the pitaya or dragon fruit. The flesh of these fuchsia-pink or yellow exotics is sweet and refreshing, with a slightly acidic melon-like flavor that goes particularly well with fish. If planning ahead, you can leave the fish in its marinade for up to 8 hours in the refrigerator. The dressing can also be made in advance, but do not add the fresh cilantro (coriander) until the last minute and shake vigorously again before pouring it over the salad.

Ingredients: (Serves 4)

350 g/12 oz fillet of red mullet, sea bream or snapper
1 cos or romaine lettuce
1 papaya or mango, peeled and sliced
1 pitaya, peeled and sliced
1 large ripe tomato, cut into wedges
½ cucumber, peeled and cut into batons
3 scallions (spring onions), sliced
Salt

For the marinade:

5 ml/1 teaspoon cilantro seeds
5 ml/1 teaspoon fennel seeds
2.5 ml/½ teaspoon cumin seeds
5 ml/1 teaspoon caster (superfine) sugar
2.5 ml/½ teaspoon hot chili sauce
30 ml/2 tablespoons garlic oil

For the dressing:

15 ml/1 tablespoon creamed coconut (coconut cream)
45 ml/3 tablespoons boiling water
60 ml/4 tablespoons peanut (groundnut) oil
Finely grated rind and juice of 1 lime
1 fresh red chili, seeded and finely chopped
5 ml/1 teaspoon granulated sugar
45 ml/3 tablespoons chopped fresh cilantro (coriander)

Method:

Cut the fish into even strips, removing any stray bones. Place it on a plate. Make the marinade. Put the cilantro, fennel and cumin seeds in a mortar. Add the sugar and crush with a pestle. Stir in the chili sauce, garlic oil, and salt to taste and mix to a paste.

Spread the paste over the fish, cover and leave to marinate in a cool place for at least 20 minutes.

Make the dressing. Place the coconut and salt in a screw-top jar. Stir in the water. Add the oil, lime rind and juice, chili, sugar and cilantro. Shake well.

Wash and dry the lettuce leaves. Place in a bowl and add the papaya or mango, pitaya, tomato, cucumber and scallions. Pour in the dressing and toss well to coat.

Heat a large non-stick frying-pan, add the fish and cook for 5 minutes, turning once. Add the cooked fish to the salad, toss lightly and serve immediately.
[source from www.healthyonlinerecipes.com]

Sweet Rice Vermicelli Recipe

2009-10-31T10:24:00.006+08:00

The combination of sweetened rice vermicelli, dried fruit, nuts and spices may sound a little unusual, but it makes a deliciously sticky, moist, aromatic dessert that tastes absolutely divine drizzled with cream or served with big scoops of ice cream.

Ingredients: (Serves 4)

60 g/2½ oz/5 tablespoons unsalted (sweet) butter
60 ml/4 tablespoons vegetable oil
185 g/6½ oz thin rice vermicelli, broken into 3 cm/1¼ inches lengths
1.5 ml/¼ teaspoon ground allspice
30 ml/2 tablespoons roasted cashew nuts
15 ml/1 tablespoon chopped almonds
30 ml/2 tablespoons sultanas (golden raisins)
50 g/2 oz ready-to-eat dried apricots, roughly chopped
90 g/3½ oz/½ cup caster (superfine) sugar
175 ml/6 fl oz/¾ cup warm water
15 ml/1 tablespoon rose water
Pistachio nuts, to garnish
Single (light) cream or ice cream, to serve (optional)

Method:

Put the butter and oil in a wok and place over a low heat. When the butter has melted, add the rice vermicelli and stir-fry for 3-4 minutes.

Add the allspice, cashew nuts, almonds, sultanas and apricots to the wok and stir-fry for 1-2 minutes.

Sprinkle the sugar over the vermicelli mixture, stir to combine, then add the warm water. Cover and bring to the boil. Reduce the heat and simmer very gently for 8-10 minutes until all the liquid has been absorbed and the vermicelli is tender.

Stir the rose water into the vermicelli mixture until well mixed, then ladle into individual warmed bowls, scatter over the pistachio nuts and serve with cream or ice cream, if you prefer.
[source from www.asianonlinerecipes.com]

Tangy Chicken Salad Recipe

2009-10-29T19:28:00.007+08:00

This fresh and lively dish typifies the character of Thai cuisine. It is ideal for a light lunch on a hot and lazy summer's day. Preparation is simple but the taste is great.

Ingredients: (Serves 4 to 6)
4 skinless, boneless chicken breast portions
2 garlic cloves, crushed
30 ml/2 tablespoons soy sauce
30 ml/2 tablespoons vegetable oil
120 ml/4 fl oz/½ cup coconut cream
30 ml/2 tablespoons Thai fish sauce
Juice of 1 lime
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
115 g/4 oz/½ cup water chestnuts, sliced
50 g/2 oz/½ cup cashew nuts, roasted and coarsely chopped
4 shallots, thinly sliced
4 kaffir lime leaves, thinly sliced
1 lemon grass stalk, thinly sliced
5 ml/1 teaspoon chopped fresh galangal
1 large fresh red chili, seeded and finely chopped
2 scallions (spring onions), thinly sliced
10-12 fresh mint leaves, torn
1 lettuce, separated into leaves, to serve
2 fresh red chilies, seeded and sliced, to garnish

Method:

Place the chicken in a large dish. Rub with the garlic, soy sauce and 15 ml/1 tablespoon of the oil. Cover and leave to marinate for 1-2 hours. Heat the remaining oil in a wok or frying pan and stir-fry the chicken for 3-4 minutes on each side, or until cooked. Remove and set aside to cool.

In a pan, heat the coconut cream, fish sauce, lime juice and sugar. Stir until the sugar has dissolved; set aside.

Tear the cooked chicken into strips and put it in a bowl. Add the water chestnuts, cashew nuts, shallots, kaffir lime leaves, lemon grass, galangal, red chili, scallions and mint leaves.

Pour the coconut dressing over the mixture and toss well. Serve the chicken on a bed of lettuce leaves and garnish with sliced red chilies.
[source from www.healthyonlinerecipe.com]

Saeng Wa Grilled Pork Recipe

2009-10-29T19:16:00.006+08:00

Pork fillet is cut in strips before being grilled. Shredded and then tossed with a delicious sweet-sour sauce, it makes a marvelous warm salad. If you want to extend this dish a little, add cooked rice or noodles. Thin strips of red or yellow (bell) pepper could also be added. For a color contrast, add lightly cooked green beans, sugar snap peas or mangetouts (snow peas).

Ingredients: (Serves 4)

30 ml/2 tablespoons dark soy sauce
15 ml/1 tablespoon clear honey
400 g/14 oz pork fillet (tenderloin)
6 shallots, very thinly sliced lengthways
1 lemon grass stalk, thinly sliced
5 kaffir lime leaves, thinly sliced
5 cm/2 inches piece fresh root ginger, peeled and sliced into fine shreds
½ fresh long red chili, seeded and sliced into fine shreds
Small bunch fresh cilantro (coriander), chopped

For the dressing:

30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons Thai fish sauce
Juice of 2 limes
20 ml/4 teaspoons thick tamarind juice, made by mixing tamarind paste with warm water

Method:

Preheat the grill (broiler) to medium. Mix the soy sauce with the honey in a small bowl or jug (pitcher) and stir until the honey has completely dissolved.

Using a sharp knife, cut the pork fillet lengthways into quarters to make four long, thick strips. Place the pork strips in a grill pan. Brush generously with the soy sauce and honey mixture, then grill (broil) for about 10-15 minutes, until cooked through and tender. Turn the strips over frequently and baste with the soy sauce and honey mixture.

Transfer the cooked pork strips to a board. Slice the meat across the grain, then shred it with a fork. Place in a large bowl and add the shallot slices, lemon grass, kaffir lime leaves, ginger, chili and chopped cilantro.

Make the dressing. Place the sugar, fish sauce, lime juice and tamarind juice in a bowl. Whisk until the sugar has completely dissolved. Pour the dressing over the pork mixture and toss well to mix, then serve.
[source www.healthyonlinerecipes.com]

Mango Wontons with Raspberry Sauce Recipe

2009-10-29T18:50:00.005+08:00

These crisp, golden parcels filled with meltingly sweet, hot mango are perfect for a casual supper or a sophisticated dinner. The sweet raspberry sauce looks stunning drizzled over the wontons and tastes even better. Serve any extra sauce in a bowl. This also tastes good with apricot sauce. Simply poach ready-to-eat dried apricots in water or apple juice until soft, then blitz in a blender.

To check that a mango is ripe, cup it gently in your hand and give it a sniff. A ripe mango will yield to the touch and smell fragrant. Slightly unripe mangoes will ripen if placed in a paper bag with a banana for a day or two.

Ingredients: (Serves 4)

2 firm, ripe mangoes
24 fresh wonton wrappers (approximately 7.5 cm/3 inches square)
Oil, for deep-frying
Icing (confectioners') sugar, to dust

For the sauce:

400 g/14 oz/3½ cups raspberries
45 ml/3 tablespoons icing (confectioners') sugar
A squeeze of lemon juice

Method:

First make the sauce. Place the raspberries and icing sugar in a food processor and blend until smooth.

Press the raspberry puree through a sieve (strainer) to remove the seeds, then stir a squeeze of lemon juice into the sauce. Cover and place in the refrigerator until ready to serve.

Peel the mangoes, then carefully slice the flesh away from one side of the flat stone (pit). Repeat on the second side, then trim off any remaining flesh from around the stone. Cut the mango flesh into 1 cm/½ inch dice.

Lay 12 wonton wrappers on a clean work surface and place 10 ml/2 teaspoons of the chopped mango in the center of each one. Brush the edges with water and top with the remaining wonton wrappers. Press the edges to seal.

Heat the oil in a wok to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds. Deep-fry the wontons, 2-3 at a time, for about 2 minutes, or until crisp and golden.

Remove the cooked wontons from the oil using a slotted spoon and drain on kitchen paper. Dust with icing sugar and serve on individual plates drizzled with the raspberry sauce.
[source www.asianonlinerecipes.com]

Chinese-Style Toffee Apples Recipe

2009-10-29T18:38:00.005+08:00

This classic dessert will make a great end to any meal. Wedges of crisp apple are encased in a light batter, then dipped in crispy caramel to make a sweet, sticky dessert that is guarantee to gets stuck in your teeth! You can use baby bananas in place of the apples. Don't cook the apples in advance or the caramel will soften.

Ingredients: (Serves 4)

115 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 teaspoons baking powder
60 ml/4 tablespoons cornstarch (cornflour)
4 firm apples
Sunflower oil, for deep-frying
200 g/7 oz/1 cup caster (superfine) sugar

Method:

In a large mixing bowl, combine the flour, baking powder, cornstarch and 175 ml/6 fl oz/¾ cup water. Stir to make a smooth batter and set aside. Peel and core the apples, then cut each one into 8 thick wedges. Fill a wok one-third full of sunflower oil and heat to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds.

Working quickly, in batches, dip the apple wedges in the batter, drain off any excess and deep-fry for 2 minutes, or until golden brown. Remove with a slotted spoon and place on kitchen paper to drain.

Reheat the oil to 180ºC/350ºF and fry the wedges for a second time, again giving them about 2 minutes. Drain well on kitchen paper and set aside. Very carefully, pour off all but 30 ml/2 tablespoons of the oil from the wok and stir in the sugar. Heat gently until the sugar melts and starts to caramelize. When the mixture is light brown, add a few pieces of apple at a time and toss to coat evenly.

Fill a large bowl with ice cubes and chilled water. Plunge the coated apple pieces briefly into the iced water to harden the caramel, then remove with a slotted spoon and serve immediately.
[source from www.healthyonlinerecipes.com]

Steamed Fish with Chili Sauce Recipe

2009-10-29T17:54:00.005+08:00

Steaming is one of the best methods of cooking fish. By leaving the fish whole and on the bone, maximum flavor is retained and the flesh remains beautifully moist. The banana leaf is both authentic and attractive, but you can use baking parchment.

Ingredients: (Serves 4)
1 large or 2 medium firm fish such as sea bass or grouper, scaled and cleaned
30 ml/2 tablespoons rice wine
3 fresh red chilies, seeded and thinly sliced
2 garlic cloves, finely chopped
2 cm/¾ in piece fresh root ginger, peeled and finely shredded
2 lemon grass stalks, crushed and finely chopped
2 scallions (spring onions), chopped
30 ml/2 tablespoons Thai fish sauce
Juice of 1 lemon
1 fresh banana leaf

For the chili sauce:
10 fresh red chilies, seeded and chopped
4 garlic cloves, chopped
60 ml/4 tablespoons Thai fish sauce
15 ml/1 tablespoon granulated sugar
75 ml/5 tablespoons fresh lime juice

Method:
Thoroughly rinse the fish under cold running water. Pat it dry with kitchen paper. With a sharp knife, slash the skin of the fish a few times on both sides.

Mix together the rice wine, chilies, garlic, shredded ginger, lemon grass and scallions in a non-metallic bowl. Add the fish sauce and lime juice and mix to a paste. Place the fish on the banana leaf and spread the spice paste evenly over it, rubbing it in well where the skin has been slashed.

Put a rack or a small upturned plate in the base of a wok. Pour in boiling water to a depth of 5 cm/2 inches. Lift the banana leaf, together with the fish, and place it on the rack or plate. Cover with a lid and steam for 10-15 minutes, or until the fish is cooked.

Meanwhile, make the sauce. Place all the ingredients in a food processor and process until smooth. If the mixture seems to be too think, add a little cold water. Scrape into a serving bowl.

Serve the fish hot, on the banana leaf if you like, with the sweet chili sauce to spoon over the top.

Tofu and Green Bean Red Curry Recipe

2009-10-27T18:06:00.006+08:00

This is one of those versatile recipes that should be in every cook's repertoire. This version uses green beans, but other types of vegetable work equally well. The tofu takes on the flavor of the spice paste and also boosts the nutritional value.

Ingredients: (Serves 4 - 6)

600 ml/1 pint/2½ cups canned coconut milk
15 ml/1 tablespoon Thai red curry paste
45 ml/3 tablespoons Thai fish sauce
10 ml/2 teaspoons palm sugar or light muscovado (brown) sugar
225 g/8 oz/3¼ cups button (white) mushrooms
115 g/4 oz/scant 1 cup green beans, trimmed
175 g/6 oz firm tofu, rinsed, drained and cut in 2 cm/¾ inch cubes
4 kaffir lime leaves, torn
2 fresh red chilies, seeded and sliced
Fresh cilantro (coriander) leaves, to garnish

Method:

Pour about one-third of the coconut milk into a wok or pan. Cook until it starts to separate and an oily sheen appears on the surface.

Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for 1 minute.

Stir in the remaining coconut milk. Bring back to the boil, then add the green beans and tofu cubes. Simmer gently for 4-5 minutes more. Stir in the kaffir lime leaves and sliced red chilies. Spoon the curry into a serving dish, garnish with the cilantro leaves and serve immediately.
[source from www.asianonlinerecipes.com]

Sweet Pumpkin and Peanut Curry Recipe

2009-10-27T17:48:00.008+08:00

A hearty, soothing curry perfect for autumn or winter evenings. Its cheerful color alone will brighten you up. Moreover it taste terrific and great. The well-drained vegetables from any of these curries would make a very tasty filling for a pastry or pie. This may not be a Thai tradition, but it is a good example of fusion food.

Ingredients: (Serves 4)

30 ml/2 tablespoons vegetable oil
4 garlic cloves, crushed
4 shallots, finely chopped
30 ml/2 tablespoons yellow curry paste
600 ml/1 pint/2½ cups vegetables stock
2 kaffir lime leaves, torn
15 ml/1 tablespoon chopped fresh galangal
450 g/1 lb pumpkin, peeled, seeded and diced
225 g/8 oz sweet potatoes, diced
90 g/3½ oz/scant 1 cup peanuts, roasted and chopped
300 ml/½ pint/1¼ cups coconut milk
90 g/3½ oz/1½ cups chestnut mushrooms, sliced
15 ml/1 tablespoon soy sauce
30 ml/2 tablespoons Thai fish sauce
50 g/2 oz pumpkin seeds, toasted, and fresh green chili flowers, to garnish

Method:

Heat the oil in a large pan. Add the garlic and shallots and cook over a medium heat, stirring occasionally, for 10 minutes, until softened and golden. Do not let them burn.

Add the yellow curry paste and stir-fry over a medium heat for 30 seconds, until fragrant, then add the stock, lime leaves, galangal, pumpkin and sweet potatoes. Bring to the boil, stirring frequently, then reduce the heat to low and simmer gently for 15 minutes.

Add the peanuts, coconut milk and mushrooms. Stir in the soy sauce and fish sauce and simmer for 5 minutes more. Spoon into warmed individual serving bowls, garnish with the pumpkin seeds and chilies and serve.
[source from www.asianonlinerecipes.com]

Caramelized Plums with Coconut Rice Recipe

2009-10-24T10:56:00.005+08:00

Red, juicy plums are quickly seared in a wok with sugar to make a rich caramel coating, then served with sticky coconut-flavored rice for a satisfying dessert. The glutinous rice is available from Asian stores, but remember that you have to soak it overnight. For variation, try this recipe with greengages. They look very pretty when piled on the discs of sticky rice. Red plums taste good if you add just a touch of balsamic vinegar to the syrup on serving.

Ingredients: (Serves 4)
6 or 8 firm, ripe plums
90 g/3½ oz/½ cup caster (superfine) sugar

For the rice:
115 g/4 oz sticky glutinous rice
150 ml/¼ pint coconut cream
45 ml/3 tablespoons caster (superfine) sugar
A pinch of salt

Method:

First prepare the rice. Rinse it in several changes of water, then leave to soak overnight in a bowl of cold water. Line a large bamboo steamer that will fit in your wok with muslin (cheesecloth). Drain the rice and transfer it to the lined steamer.

Cover the rice and steam over simmering water for 20-30 minutes, until the rice is tender. (Check the water level and add more if necessary). Transfer the steamed rice to a wide bowl and set aside for a moment. Combine the coconut cream with the sugar and salt and pour into a clean wok. Heat gently and bring to the boil, then remove from the heat and pour over the rice. Stir to mix well.

Using a sharp knife, cut the plumps in half and remove their stones (pits). Sprinkle the sugar over the cut sides. Heat a non-stick wok over a medium-high flame. Working in batches, place the plums in the wok, cut side down, and cook for 1-2 minutes, or until the sugar caramelizes. You may need to wipe out the wok with kitchen paper in between batches.

Mould the rice into rounds and place on warmed plates, then spoon over the caramelized plums. Alternatively, simply spoon the rice into four warmed bowls and top with the plums. Drizzle any syrup remaining in the wok over and around the fruit.
[source from http://www.healthyonlinerecipes.com/]

Vegetable Forest Curry Recipe

2009-10-21T13:00:00.016+08:00

SALLY'S ASIAN RECIPES
This is a thin, soupy curry with lots of fresh green vegetables and robust flavors. In the forested regions of Thailand, where it originated, it would be made using edible wild leaves and roots. Serve it with rice or noodles for a simple lunch or supper.

Ingredients: (Serves 2)
600 ml/1 pint/2½ cups water
5 ml/1 teaspoon Thai red curry paste
5 cm/2 inches piece fresh galangal or fresh root ginger
90 g/3½ oz/scant 1 cup green beans
2 kaffir lime leaves, torn
8 baby corn cobs, halved widthways
2 heads Chinese broccoli, chopped
90 g/3½ oz/generous 3 cups beansprouts
15 ml/1 tablespoon drained bottled green peppercorns, crushed
10 ml/2 teaspoons granulated sugar
5 ml/1 teaspoon salt

Method:
Heat the water in a large pan. Add the red curry paste and stir until it has dissolved completely. Bring to the boil.

Meanwhile, using a sharp knife, peel and finely chop the fresh galangal or root ginger.

Add the galangal or ginger, green beans, lime leaves, baby corn cobs, broccoli and beansprouts to the pan. Stir in the crushed peppercorns, sugar and salt. Bring back to the boil, then reduce the heat to low and simmer for 2 minutes. Serve immediately.
[source from www.asianonlinerecipes.com]

Yellow Chicken Curry Recipe

2009-10-13T16:52:00.011+08:00

SALLY'S ASIAN RECIPES
The pairing of slightly sweet coconut milk and fruit with savory chicken and spices is at once a very comforting, refreshing and exotic combination. The fresh turmeric used in this recipe resembles root ginger in appearance and is a member of the same family. When preparing it, wear gloves to protect your hands from staining. Otherwise, you've going to have a hard time removing it.

Ingredients: (Serves 4)
300 ml/½ pint/1¼ cups chicken stock
30 ml/2 tablespoons thick tamarind juice, mixing tamarind paste with warm water
15 ml/1 tablespoon granulated sugar
200 ml/7 fl oz/scant 1 cup coconut milk
1 green papaya, peeled, seeded and thinly sliced
250 g/9 oz skinless, boneless chicken breast portions, diced
Juice of 1 lime
Lime slices, to garnish

For the curry paste:
1 fresh red chili, seeded and coarsely chopped
4 garlic cloves, coarsely chopped
3 shallots, coarsely chopped
2 lemon grass stalks, sliced
5 cm/2 inches piece fresh turmeric, coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon salt

Method:

Make the yellow curry paste. Put the red chili, garlic, shallots, lemon grass and turmeric in a mortar of food processor. Add the shrimp paste and salt. Pound or process to a paste, adding a little water if necessary.

Pour the stock into a wok or medium pan and bring it to the boil. Stir in the curry paste. Bring back to the boil and add the tamarind juice, sugar and coconut milk. Add the papaya and chicken and cook over a medium to high heat for about 15 minutes, stirring frequently, until the chicken is cooked.

Stir in the lime juice, transfer to a warm dish and serve immediately, garnished with lime slices.

Chicken and Lemon Grass Curry Recipe

2009-10-13T15:58:00.010+08:00

SALLY'S ASIAN RECIPES
This fragrant and truly delicious curry is exceptionally easy and takes less than twenty minutes to prepare and cook. Truly a perfect mid-week meal which is easy to prepare.

Ingredients: (Serves 4)

45 ml/3 tablespoons vegetable oil
2 garlic cloves, crushed
500 g/1¼ lb skinless, boneless chicken thighs, chopped into small pieces
45 ml/3 tablespoons Thai fish sauce
120 ml/4 fl oz/½ cup chicken stock
5 ml/1 teaspoon granulated sugar
1 lemon grass stalk, chopped into 4 sticks and lightly crushed
5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra for garnish
Chopped roasted peanuts and chopped fresh cilantro (coriander), to garnish

For the curry paste:

1 lemon grass stalk, coarsely chopped
2.5 cm/1 inch piece fresh galangal, peeled and coarsely chopped
2 kaffir lime leaves, chopped
3 shallots, coarsely chopped
6 cilantro (coriander) roots, coarsely chopped
2 garlic cloves
2 fresh green chilies, seeded and coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon ground turmeric

Method:

Make the curry paste. Place all the ingredients in a large mortar, or food processor and pound with a pestle or process to a smooth paste. Heat the vegetable oil in a wok or large, heavy frying pan, add the garlic and cook over a low heat, stirring frequently, until golden brown. Be careful not to let the garlic burn or it will taste bitter. Add the curry paste and stir-fry with the garlic for about 30 seconds more.

Add the chicken pieces to the pan and stir until thoroughly coated with the curry paste. Stir in the Thai fish sauce and chicken stock, with the sugar, and cook, stirring constantly, for 2 minutes more.

Add the lemon grass and lime leaves, reduce the heat and simmer for 10 minutes. If the mixture begins to dry out, add a little more stock or water.

Remove the lemon grass, if you like. Spoon the curry into four dishes, garnish with the lime leaves, peanuts and cilantro and serve immediately.
[source from www.asianonlinerecipes.com]

Fragrant Chicken Curry Recipe

2009-10-13T15:21:00.008+08:00

This dish is perfect for a party as the chicken and sauce can be prepared in advance and combined and heated at the last minute when required. Some people prefer the sauce to be thicker. To do that, you can just stir in a little more creamed coconut after adding the chicken.

Ingredients: (Serves 4)

45 ml/3 tablespoons oil
1 onion, coarsely chopped
2 garlic cloves, crushed
15 ml/1 tablespoon Thai red curry paste
115 g/4 oz creamed coconut dissolved in 900 ml/1½ pints/3¾ cups boiling water
2 lemon grass stalks, coarsely chopped
6 kaffir lime leaves, chopped
150 ml/¼ pint US strained plain yogurt
30 ml/2 tablespoons apricot jam
1 cooked chicken, about 1.5 kg/3-3½ lb
30 ml/2 tablespoons chopped fresh cilantro (coriander)
Salt and ground black pepper
Kaffir lime leaves, shredded, toasted coconut and fresh cilantro, to garnish
Boiled rice, to serve

Method:

Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2-3 minutes. Stir in the diluted creamed coconut or coconut milk, then add the lemon grass, lime leaves, yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.
Remove the pan from the heat and leave to cool slightly. Transfer the sauce to a food processor or blender and process to a smooth puree, then strain it back into the rinsed-out pan, pressing as much of the pureed mixture as possible through the sieve with the back of a wooden spoon. Set aside while you prepare the chicken.

Remove the skin from the chicken, slice the meat off the bones and cut it into bitesize pieces. Add to the sauce.

Bring the sauce back to simmering point. Stir in the fresh cilantro and season with salt and pepper. Garnish with extra lime leaves, shredded coconut and cilantro. Serve with rice.

[source from www.asianonlinerecipes.com]

Green Chicken Curry Recipe

2009-10-13T14:42:00.006+08:00

SALLY'S ASIAN RECIPES
Use one or two fresh green chilies in this dish, depending on how hot you like your curry. The mild aromatic flavor of the rice is a good foil for the spicy chicken. Virtually every Thai cook has their own recipe for curry pastes, which are traditionally made by pounding the ingredients in a mortar with a pestle. Using a food processor or blender simply makes the task less laborious.

Ingredients: (Swerves 3-4)

4 scallions (spring onions), trimmed and coarsely chopped
1-2 fresh green chilies, seeded and coarsely chopped
2 cm/¾ inch piece fresh root, ginger, peeled
2 garlic cloves
5 ml/1 teaspoon Thai fish sauce
Large bunch fresh cilantro (coriander)
Small handful of fresh parsley
30-45 ml/2-3 tablespoons water
30 ml/2 tablespoons sunflower oil
4 skinless, boneless chicken breast portions, diced
1 green (bell) pepper, seeded and thinly sliced
600 ml/1 pint/2½ cups coconut milk
Salt and ground black pepper
Hot coconut rice, to serve

Method:

Put the scallions, green chilies, ginger, garlic, fish sauce, cilantro and parsley in a food processor or blender. Pour in 30 ml/2 tablespoons of the water and process to a smooth paste, adding a further 15 ml/1 tablespoon water if required.

Heat half the oil in a large frying pan. Cook the diced chicken until evenly browned. Transfer to a plate.

Heat the remaining oil in the pan. Add the green pepper and stir-fry for 3-4 minutes, then add the chili and ginger paste. Stir-fry for 3-4 minutes, until the mixture becomes fairly thick.

Return the chicken to the pan and add the coconut liquid. Season with salt and pepper and bring to the boil, then reduce the heat, half cover the pan and simmer for 8-10 minutes.

When the chicken is cooked, transfer it, with the green pepper, to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes, until it is well reduced and fairly thick. Return the chicken and pepper to the green curry sauce, stir well and cook gently for 2-3 minutes to heat through. Spoon the curry over the coconut rice, and serve immediately.

[source from www.asianonlinerecipes.com]

Duck and Sesame Stir-Fry Recipe

2009-10-13T14:31:00.008+08:00

This recipe comes from Northern Thailand and is intended for game birds, as farmed duck would have too much fat. Use wild duck if you can get it, or even partridge, pheasant or pigeon. If you do use farmed duck, you should remove the skin and fat layer. In this recipe, pak choi (bok choy) or Chinese flowering cabbage can be used instead of broccoli.

Ingredients: (Serves 4)

250 g/9 oz boneless wild duck meat
15 ml/1 tablespoon sesame oil
15 ml/1 tablespoon vegetable oil
4 garlic cloves, finely sliced
2.5 ml/½ teaspoon dried chili flakes
15 ml/1 tablespoon Thai fish sauce
15 ml/1 tablespoon light soy sauce
120 ml/4 fl oz/½ cup water
1 head broccoli, cut into small florets
Cilantro (coriander) and 15 ml/1 tablespoon toasted sesame seeds, to garnish

Method:

Cut the duck meat into bitesize pieces. Heat the oils in a wok or large, heavy frying pan and stir-fry the garlic over a medium heat until it is golden brown - do not let it burn. Add the duck to the pan and stir-fry for a further 2 minutes, until the meat begins to brown.

Stir in the chili flakes, fish sauce, soy sauce and water. Add the broccoli and continue to stir-fry for about 2 minutes, until the duck is just cooked through.

Serve on warmed plates, garnished with cilantro and sesame seeds.

[source from www.asianonlinerecipes.com]

Stir-Fried Squid with Ginger Recipe

2009-10-13T14:06:00.010+08:00

The abundance of fish around the Gulf of Thailand sustains thriving markets for the restaurant and hotel trade, and every market naturally features stalls where delicious, freshly-caught seafood is cooked and served. This recipe is popular among street traders. This dish is often prepared with fresh galangal rather than ginger and works well with most kinds of seafood, including shrimps and scallops.

Ingredients: (Serves 2)

4 ready-prepared baby squid, total weight about 250 g/9 oz
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
30 ml/2 tablespoons soy sauce
2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
Juice of ½ lemon
5 ml/1 teaspoon granulated sugar
2 scallions (spring onions), chopped

Method:

Rinse the squid well and pat dry with kitchen paper. Cut the bodies into rings and halve the tentacles, if necessary.

Heat the oil in a wok or frying pan and cook the garlic until golden brown, but do not let it burn. Add the squid and stir-fry for 30 seconds over a high heat.

Add the soy sauce, ginger, lemon juice, sugar and scallions. Stir-fry a further 30 seconds, then serve.

[source from http://www.asianonlinerecipes.com/]

Stir-Fried Pineapple with Ginger Recipe

2009-10-11T23:41:00.012+08:00

This dish makes an interesting accompaniment to grilled meat or strongly flavored fish such as tuna or swordfish. If the idea seems strange, think of it as resembling a fresh mango chutney, but with pineapple as the principal ingredient. This also tastes excellent if peaches or nectarines are substituted for the diced pineapple. Use three or four, depending on their size.

Ingredients: (Serves 4)
1 pineapple
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
5 cm/2 inches piece fresh root ginger, peeled and finely shredded
30 ml/2 tablespoons light soy sauce
Juice of ½ lime
1 large fresh red chili, seeded and finely shredded

Method:

Trim and peel the pineapple. Cut out the core and dice the flesh.

Heat the oil in a wok or frying pan. Stir-fry the garlic and shallots over a medium heat for 2-3 minutes, until golden. Do not let the garlic burn or the dish will taste bitter.

Add the pineapple. Stir-fry for about 2 minutes, or until the pineapple cubes start to turn golden on the edges.

Add the ginger, soy sauce, lime juice and shredded chili. Toss together until well mixed. Cook over a low heat for a further 2 minutes, then serve.

[source from www.healthyonlinerecipes.com]

Crab and Tofu Stir-Fry Recipe

2009-10-11T15:55:00.014+08:00

SALLY'S ASIAN RECIPES
For a year-round light meal, this speedy stir-fry is the ideal choice. As you need only a little crab meat and you could use the canned variety - this is a very economical dish.

Ingredients: (Serves 2)
250 g/9 oz silken tofu
60 ml/4 tablespoons vegetable oil
2 garlic cloves, finely chopped
115 g/4 oz white crab meat
130 g/4½ oz/generous 1 cup baby corn, halved lengthways
2 scallions (spring onion), chopped
1 fresh red chili, seeded and finely chopped
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
Juice of 1 lime
Small bunch fresh cilantro (coriander), chopped, to garnish

Method:
Using a sharp knife, cut the silken tofu into1 cm/½ inch cubes.

Heat the oil in a wok or large, heavy frying pan. Add the tofu cubes and stir-fry until golden all over, taking care not to break them up. Remove the tofu with a slotted spoon and set aside.

Add the garlic to the wok or pan and stir-fry until golden. Add the crab meat, tofu corn, scallions, chili, soy sauce, fish sauce and sugar. Cook, stirring constantly, until the vegetables are just tender. Stir in the lime juice, transfer to warmed bowls, sprinkle with the cilantro and serve immediately.

[source from www.asianonlinerecipes.com]

Pork Chops with Field Mushrooms Recipe

2009-10-11T10:40:00.008+08:00

SALLY'S ASIAN RECIPES
In Thailand, meat is frequently cooked over a brazier or open fire, so it isn't surprising that many tasty barbecue-style dishes come from there. These fabulous pork chops are great favorites with everyone and are delicious served with noodles or rice.

Ingredients: (Serves 4)

4 pork chops
4 large field (portabello) mushrooms
45 ml/3 tablespoons vegetable oil
4 fresh red chilies, seeded and thinly sliced
45 ml/3 tablespoons Thai fish sauce
90 ml/6 tablespoons fresh lime juice
4 shallots, chopped
5 ml/1 teaspoon roasted ground rice
30 ml/2 tablespoons scallions (spring onions), chopped
Shredded scallions (spring onions), to garnish
Cilantro (coriander) leaves, to garnish

For the marinade:
2 garlic cloves, chopped
15 ml/1 tablespoon granulated sugar
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon sesame oil
15 ml/1 tablespoon whisky or dry sherry
2 lemon grass stalks, finely chopped
2 scallions (spring onions), chopped

Method:
Make the marinade. Combine the garlic, sugar, sauces, oil and whisky or sherry in a large, shallow dish. Stir in the lemon grass and scallions. Add the pork chops, turning to coat them in the marinade. Cover and leave to marinade for 1-2 hours.

Lift the chops out of the marinade and place them on a barbecue grid over hot coals or on a grill (broiler) rack. Add the mushrooms and brush them with 15 ml/1 tablespoon of the oil. Cook the pork chops for 5-7 minutes on each side and the mushrooms for about 2 minutes. Brush both with the marinade while cooking.

Heat the remaining oil in a wok or small frying pan, then remove the pan from the heat and stir in the chilies, fish sauce, lime juice, shallots, ground rice and chopped scallions. Put the pork chops and mushrooms on a large serving plate and spoon over the sauce. Garnish with the cilantro leaves and shredded scallions.

[source from www.asianonlinerecipes.com]

Stir-Fried Pork with Dried Shrimp Recipe

2009-10-10T09:59:00.015+08:00

SALLY'S ASIAN RECIPES
You might expect the dried shrimp to give this dish a fishy flavor, but instead it simply imparts a delicious savory taste. You should try as the method of cooking is rather simple.

Ingredients: (Serves 4)

250 g/9 oz pork fillet (tenderloin), sliced
30 ml/2 tablespoons vegetable oil
2 garlic cloves, finely chopped
45 ml/3 tablespoons dried shrimp
10 ml/2 teaspoons dried shrimp paste
30 ml/2 tablespoons soy sauce
Juice of 1 lime
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
1 small fresh red or green chili, seeded and finely chopped
4 pak choi (bok choy) or 450 g/1 lb spring greens (collards), shredded

Method:
Place the pork in the freezer for about 30 minutes, until firm. Using a sharp knife, cut it into thin slices.

Heat the oil in a wok or frying pan and cook the garlic until golden brown. Add the pork and stir-fry for about 4 minutes, until just cooked through.

Add the dried shrimp, then stir in the shrimp paste, with the soy sauce, lime juice and sugar. Add the chili and pak choi or spring greens and toss over the heat until the vegetables are just wilted.

Transfer the stir-fry to warm individual bowls and serve immediately.

[source from www.asianonlinerecipes.com]

Pork on Lemon Grass Sticks Recipe

2009-10-09T14:36:00.011+08:00

SALLY'S ASIAN RECIPES
This simple recipe makes a substantial snack, and the lemon grass sticks not only add a subtle flavor but also make a good talking point. Slimmer versions of these pork sticks are perfect for parties. The mixture will be enough for 12 lemon grass sticks if you use it sparingly.

Ingredients: (Serves 4)

300 g/11 oz minced (ground) pork
4 garlic cloves, crushed
4 fresh cilantro (coriander) roots, finely chopped
2.5 ml/½ teaspoon granulated sugar
15 ml/1 tablespoon soy sauce
Salt and ground black pepper
8 x 10 cm/4 inches lengths of lemon grass stalk
Sweet chili sauce, to serve

Method:
Place the minced pork, crushed garlic, chopped cilantro root, sugar and soy sauce in a large bowl. Season with salt and pepper to taste and mix well.

Divide into eight portions and mould each one into a ball. It may help to dampen your hands before shaping the mixture to prevent it from sticking.

Stick a length of lemon grass halfway into each ball, then press the meat mixture around the lemon grass to make a shape like a chicken leg.

Cook the pork sticks under a hot grill (broiler) for 3-4 minutes on each side, until golden and cooked through. Serve with the chili sauce for dipping.

[source from www.asianonlinerecipes.com]

Northern Fish Curry Recipe

2009-10-09T14:17:00.003+08:00

SALLY'S ASIAN RECIPES
This is a thin, soupy curry with wonderfully strong flavors. Serve it in bowls with lots of sticky rice to soak up the delicious juices.

Ingredients: (Serves 4)

450 g/1 lb salmon fillet
500 ml/17 fl oz/2¼ cups vegetable stock
4 shallots, finely chopped
2 garlic cloves, finely chopped
2.5 cm/1 inch piece fresh galangal, finely chopped
1 lemon grass stalk, finely chopped
2.5 ml/½ teaspoon dried chili flakes
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar

Method:

Place the salmon in the freezer for 30-40 minutes to firm up the flesh slightly. Remove and discard the skin, then use a sharp knife to cut the fish into 2.5 cm/1 inch cubes, removing any stray bones with your fingers or with tweezers as you do so.

Pour the stock into a large, heavy pan and bring it to the boil over a medium heat. Add the shallots, garlic, galangal, lemon grass, chili flakes, fish sauce and sugar. Bring back to the boil, stir well, then reduce the heat and simmer gently for 15 minutes.

Add the fish, bring back to the boil, then turn off the heat. Leave the curry to stand for 10-15 minutes until the fish is cooked through, then serve.

[source from www.asianonlinerecipes.com]

Mussels and Clams with Lemon Grass Recipe

2009-10-09T12:46:00.003+08:00

SALLY'S ASIAN RECIPES
Lemon grass has an incomparable aromatic flavor and is widely used with all kinds of seafood in Thailand as the flavors marry so perfectly. In these days of marine pollution, it is unwise to gather fresh shellfish yourself. Those available from fish stores have either been farmed or have undergone a purging process to clean them. Depending on where you live, you may have difficulty obtaining clams. If so, use a few extra mussels instead.

Ingredients: (Serves 6)

1.8 kg/4 lb fresh mussels
450 g/1 lb baby clams
120 ml/4 fl oz/½ cup dry white wine
1 bunch scallions (spring onions), chopped
2 lemon grass stalks, chopped
6 kaffir lime leaves, chopped
10 ml/2 teaspoons Thai green curry paste
200 ml/7 fl oz/scant 1 cup coconut cream
30 ml/2 tablespoons chopped fresh cilantro (coriander)
Salt and ground black pepper
Garlic chives, to garnish

Method:

Clean the mussels by pulling off the beards, scrubbing the shells well and scraping off any barnacles with the blade of a knife. Scrub the clams. Discard any mussels or clams that are damaged or broken or which do not close immediately when tapped sharply.

Put the wine in a large pan with the scallions, lemon grass and lime leaves. Stir in the curry paste. Simmer until the wine has almost evaporated.

Add the mussels and clams to the pan and increase the heat to high. Cover tightly and steam the shellfish for 5-6 minutes, until they open.

Using a slotted spoon, transfer the mussels and clams to a heated serving bowl, cover and keep hot. Discard any shellfish that remain closed. Strained the cooking liquid into a clean pan through a sieve lined with muslin (cheesecloth) and simmer briefly to reduce to about 250 ml/8 fl oz/1 cup.

Stir the coconut cream and chopped cilantro into the sauce and season with salt and pepper to taste. Heat through. Pour the sauce over the mussels and clams, garnish with the garlic chives and serve immediately.

[source from www.asianonlinerecipes.com]