Mango Chicken – Chinese Style
Stir Fry Beef – Thai Beef in Oyster Sauce
Pad Kee Mao Gai- Stir Fry Chicken
Tofu Curry – Vietnamese Recipe
Fuyu Persimmon Fruit Juice Drink
Vietnamese Beef with Bok Choy
Fuyu Persimmon – Diospyros
Thai Eggplant – Makhua Puang – Solanum torvum
Baked Shrimp with Glass Noodles – Thai Recipe
Asian Noodles – Glass Noodles
Dragon Fruit – Pitaya – Hylocereus
Korean Seafood Pizza
Fruity Drinks – Dragon Fruit
Mango Sticky Rice – Thai Dessert
Vietnamese Chicken in Coconut Juice
Taro Root – Dasheen – Colocasia esculenta
Custard Dessert – Khanom Mor Gaeng – ขนมหม้อแกง
Thai Dessert – Candied Cassava Root
Chicken Coconut Soup – Tom Ka Gai
Banana Dessert – Thai Candied Bananas
Chinese Beef – Bell Pepper Recipe
By admin | February 2, 2010
Use a good quality beef like fillet or tenderloin for this Chinese Beef with Bell Pepper Recipe. Our Chinese Beef with Bell Pepper Recipe is a stir fry that is very quick to prepare and cook but is both an attractive and tasty dish suitable for any occasion. It is important to slice the beef thinly. Try putting the beef in the freezer compartment of your refrigerator for 30 minutes or so before you cut it.
Ingredients for Chinese Beef – Bell Pepper Recipe
500 gm Beef, finely sliced (Fillet or Tenderloin)
2 Onions, peeled and quartered
30 gm Dried Shiitake Mushrooms
1 Red Bell Pepper, seeds removed and sliced
1 Green Bell Pepper, seeds removed and sliced
2 Cloves of Garlic, crushed
1 Tbsp Fresh Ginger, grated
1 Tsp Szechuan peppercorns, crushed
1 Tbsp Chinese sweet cooking Wine
1 Tsp Sesame Oil
1 Tsp Corn Starch, mixed with a little cold water
1 Tbsp Soy Sauce
1 Beef Stock Cube
1/4 Tsp Chinese Five Spice
2 Tbsp Vegetable Oil
1/4 Cup Water
Method
1. Soak the dried mushrooms in warm water for 30 minutes. Drain and remove the stalks and finely slice the caps.
2. Heat the vegetable oil in a wok over a medium heat. When the oil is hot, add the garlic and fresh ginger together with the five spice powder and fry for 2 minutes. Add the beef and continue to stir fry until the beef is golden brown. Add the onion and cook for a further 2 minutes.
3. Add the mushrooms and Bell Peppers and toss well for 2 minutes.
4. Add the corn starch, crumbled stock cube, soy sauce, rice wine, Szechuan peppercorns and water and bring to the boil, stirring well until the sauce thickens.
5. Add the sesame oil, mix well and serve.
Topics: China | No Comments »
Singapore Recipe – Coconut Chicken – Ayam Kleo
By admin | February 1, 2010
Also popular in Malaysia, Ayam Kleo, is a Singapore recipe for Coconut Chicken. Coconut Chicken is spicy, fragrant and full of flavour. The chicken is cooked twice in this Coconut Chicken recipe which enhances both the flavour and the fragrance of the dish. The rich and spicy coconut gravy makes this dish quite irresistible.
Ingredients for Singapore Recipe – Coconut Chicken – Ayam Kleo
4 Chicken legs
2 Tbsp Lime juice
1 Tsp salt
7 Tbsp Chili Paste
1 Stalk of Lemon Grass, finely sliced
1 1/2 Cups Coconut Milk
3/4 Tbsp Tamarind Juice
3 Kaffir Lime leaves, finely shredded
2 Kaffir Lime leaves, finely shredded (for garnish)
Pinch of salt
3 Tbsp Vegetable Oil
Method
1. Wash the Chicken legs in water and drain.
2. Rub the chicken legs with Lime juice, 1 Tsp Salt and 3 Tbsp Chili Paste and leave for about an hour.
3. Place the chicken legs skin side up on a baking tray and put in a pre-heated oven ( 450° F ).(Temperature Converter) Bake for 15 minutes. Remove from the oven and set aside.
4. Using a large frying pan, add the vegetable oil and put over a medium heat. When the oil is hot, add the remaining 4 Tbsp Chili paste, Lemon Grass and 3 shredded Kaffir Lime leaves and fry for 2-3 minutes.
5. Add Coconut milk, Tamarind juice and pinch of salt. Stir well and bring to the boil.
6. Add the Chicken legs, reduce the heat, cover and simmer for about 25 minutes, turning once or twice, or until the chicken is cooked through.
7. Put the Chicken legs on serving plates and pour the sauce over them. Garnish with shredded Kaffir Lime leaves.
Topics: Singapore | No Comments »
Chili Paste Recipe – Mixed Asian Spices
By admin | January 31, 2010
This Chili Paste recipe is from Asia and is commonly used in Singaporean, Indonesian and Malaysian dishes. Our Chili paste recipe uses several mixed Asian spices including Candlenut and of course Chili. The Chili paste is best made with a mortar and pestle but a spice blender will do. If you are unable to find Candlenuts then Macademia nuts can be substituted. The flavour though will not be quite the same. Candlenuts are frequently available from Asian supermarkets.
Ingredients for Chili Paste Recipe – Mixed Spices
150 gm Red Chili Peppers
25 gm Candlenuts
25 gm Shallots
25 gm Fresh Ginger
25 gm Galangal
25 gm Garlic
1 Tsp Turmeric powder
Method
Cut all the fresh ingredients into small pieces and combine with the turmeric into a paste using a mortar and pestle or spice grinder. If the ingredients are too dry, add just a little vegetable oil. (Makes about 1 Cup)
Topics: Sauces Condiments Dips | No Comments »