Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Black Bean Beef with Noodles
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Mushroom Curry
Garlic Shrimp Thai Recipe
Sauces Condiments Dips
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Shrimp Paste known as Kapi in Thailand, Terasi in Indonesia, Belacan in Malaysia and Hom Ha in China is an integral and indispensable ingredient in S.E. Asian cooking. Shrimp Paste has a unique pungent aroma, which many people find distasteful but when used in cooking this smell dissipates completely and adds a rich flavour to food. The smell of Shrimp Paste can vary enormously between the different brands but none can be described as pleasant.
Japanese Wasabi – Wasabia Japonica
Japanese Wasabi, Wasabia Japonica, also known as Japanese Horseradish, is a strongly flavoured spice made from the root of Wasabia Japonica. Japanese Wasabi is available commercially as a ready made paste or as a white powder which turns green after being mixed with water to form a paste. Freshly grated Wasabia Japonica, whilst making the best flavoured Wasabi, is both expensive and not widely available.
Prik Nam Pla – Thai Sauce
In Thailand, no table is complete without a small bowl of Prik Nam Pla. This Thai Sauce is to Thailand what Ketchup is to the US or Soy Sauce is to Japan. Prik Nam Pla is a Thai sauce that has just 2 ingredients, Fish Sauce and small hot chillies known as Prik Kee Noo
Thai Fish Sauce – Nam Pla
Nam Pla or Thai Fish Sauce is a seasoning sauce widely used in Thai and other Asian cuisines. Thai Fish Sauce is an absolutely indispensable ingredient in Thai cooking and is used instead of salt. Thai Fish Sauce is a brown, highly aromatic sauce made from fresh fish, mostly Anchovy but can be any fish.
Chili Paste Recipe – Mixed Asian Spices
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.
Szechuan Sauce
Szechuan cuisine typically depends on strong flavours and hot spices like chillies. Our Szechuan Sauce recipe has all of this and more. Szechuan sauce is hot and can be used as a marinade or to add a hot spicy flavour to grilled meats or fish. It can even be used with noodles and salads. Try to use small chillies as they are generally hotter than large chillies but you can adjust to suit your taste.
Oyster Sauce
Oyster Sauce was first created in China in 1888 and is made, unsurprisingly, with oysters. However, there is a vegetarian Oyster Sauce that is made with mushrooms, usually Oyster Mushrooms. Oyster Sauce is a dark brown viscous sauce that is used for flavouring in many Asian dishes and frequently used in stir fries. This type of flavour is described as Umami and is considered as the 5th flavour.
Chinese Sauce Hoisin
The Chinese Sauce Hoisin, sometimes called Chinese BBQ sauce, is a classic Chinese sauce. Hoisin has become indispensable in our kitchen because it is so simple to make and has such a wide variety of uses. We use Hoisin frequently in stir fries and barbecues and it is really delicious on its own as a dip for parties and snacks. Peking Duck is one well known example of the use of this Chinese sauce.
Sambal Oelek – Red Chili Sauce
Sambal Oelek is a red chili sauce from Indonesia. Sambal Oelek can be made simply with just red chillies, sugar and salt but our Sambal Oelek red chili sauce recipe contains other ingredients to make a rich spicy sauce. Sambal is an Indonesian word for anything containing a large amount of chillies. When choosing the type of Chili to use in this recipe remember that generally speaking, the smaller the chili, the hotter it will be. Sambal Oelek is meant to be hot so try not to be too conservative with the Chillies.
Chinese Sauces – Black Bean Sauce Recipe
Black Bean Sauce, one of the best known Chinese sauces, is made with fermented Chinese Black Beans. This Black Bean Sauce Recipe makes a thick Black Bean paste which is then liquidized to form a thinner sauce. It is important to soak the Black Beans in water for about 15 minutes and thoroughly rinse and drain them before using or the Black Bean sauce will be too salty.
Authentic Japanese Teriyaki Sauce
Authentic Japanese Teriyaki Sauce is so simple to make. Our Teriyaki Sauce recipe has just 3 ingredients. Some Teriyaki Sauce purchased commercially includes other ingredients but that is not the Authentic Japanese recipe. The most important ingredient is Mirin which is a Japanese sweet white wine. The Mirin helps give the food an attractive lustre. If you cannot find Mirin you may substitute Sake with a little extra sugar or honey.
Asian Sauce – Soy Sauce – Light or Dark
Soy Sauce is perhaps the best known Asian sauce. This Asian sauce has 2 basic types, Light or Dark. Dark Soy sauce is aged much longer than light Soy sauce and, as the name suggests, has a blacker colour and is more viscous. Light Soy sauce, with its saltier flavour is used more in cooking [...]
