Recipe Guide

Cambodian Crispy Fish Salad Recipe only Cambodian cuisine is similar to other nations in southeast Asia, but most defiantly have their own distinct flavor and twist to the ingredients found in this area of the world. more often called Khmer cuisine, It uses a lot of garlic and is not as spicy as its neighbors Thailand.  INGREDIENTS DRESSING 1 fresh lemongrass stalk, trimmed, white part only, chopped 4 small red chilies, seeded 2 garlic cloves, chopped 1 tablespoon fish sauce 2 tablespoons, fresh lime juice 2 teaspoons palm sugar 1/2 teaspoon turmeric powder RECIPE 300 g fresh, firm white fish fillets 1 tablespoon sea salt oil for deep-frying 3 fresh medium tomatoes, cut into wedges 2 Asian shallots, thinly sliced 1 small red onion,sliced into wedges 1/2 cup fresh coriander leaves 20 fresh mint leaves 2 tablespoons roasted peanuts, chopped METHOD 1. First, make the dressing by processing the lemongrass, chilies and garlic to a paste. Use a pestle and mortar or a food processor. In a...

Chinese Fish with Sichuan Pepper and Chili Recipe only This Chinese fish with Sichuan pepper and chili is quick to prepare and cook. the simple method of poaching the fish in the pan with the spicy flavors of Sichuan pepper and chili make this a great, healthy fish dish. Make sure to select a flavorsome, boneless, firm fish fillet.  INGREDIENTS 350 g firm white fish fillets 2 teaspoons Sichuan pepper 2 tablespoons oil 2 fresh garlic cloves, minced 2 dried, long red chilies 1 1/2 tablespoons Asian chili bean paste 1 1/2 tablespoons Chinese black vinegar 6 baby bok choy, kept whole 8 fresh snow peas, trimmed 1 carrot, peeled and Julienne 2 teaspoons black sesame seeds for garnish. METHOD 1. The first step is to dry fry the Sichuan pepper corns in a pan until aromatic, over medium high heat. Once done, take off the heat and let cool. Once cool, grind them in a pestle and mortar, or in a electric grinder. Set aside. 2. Soak the dried red chilies in hot water for 20 minutes. Drain and p...

Indian Butter Chicken Recipe and history     Murgh Makhani (Indian Butter Chicken)                           Butter chicken or Murgh Makhani is an Indian dish, popular all over the world. The origins of butter chicken can be traced back to Delhi, during the period of the Mughal Empire. The recipe seems to be invented by a person working in the kitchen of the restaurant called ‘Moti Mahal’ located in Daryaganj, the central region of Delhi, called Murg Makhani in Hindi, butter chicken originated in the 1950’s at the Moti Mahal restaurant in old Delhi, famed for its tandoori chicken (tandoori chicken is essentially a restaurant dish and not a home-style dish, because there are no tandoors in Indian domestic kitchens), the cooks there used to recycle the leftover chicken juices in the marinade with the tandoor-cooked chicke...

Japanese Salmon Sticks with Teriyaki Sauce Recipe only This Japanese salmon and teriyaki sauce recipe is fantastic for a weekend BBQ or as a great entertainer dish. With this recipe the teriyaki sauce is made from scratch using garlic, ginger, sake, mirin, dark soy sauce, and brown sugar.  INGREDIENTS 750 g fresh salmon, cut into cubes (skinless) 1 tablespoon oil White sesame seeds Black sesame seeds Teriyaki sauce 2 garlic cloves 6 slices, fresh peeled ginger 140 ml sake 140 ml mirin 140 ml dark soy sauce 60 g brown sugar METHOD 1. Soak about 15 wooden sticks in hot water for 20 minutes, this will prevent them from burning. 2. Heat a pan to medium heat. To make the teriyaki sauce add all the ingredients and simmer until the sugar has completely dissolved, set aside to cool. 3.  Drain the sauce and discard all the solids. 4. In a bowl add the salmon cubes and gently mix in the teriyaki sauce to coat the fish well. Cover and place in the fridge to marinate overnight. ...

Thai Green Curry with Fish Balls Recipe only The complex, deep flavors found in all Thai curries (kaeng), are due not to long, slow cooking times, but to careful preparation of curry pastes. Dry spices and fresh seasonings are lovingly pounded together in a pestle and mortar for at least 15-20 minutes to create an intensely flavored and aromatic paste, crushed smooth, bound with shrimp paste, then cooked in coconut cream to give Thai curries their distinctively sweet and pungent character. INGREDIENTS 350 g fresh, firm white fish fillets, roughly chopped 60 ml coconut cream 2 tablespoons green curry paste (see below) 440 ml coconut milk 350 g mixed Thai eggplants, quartered, and pea eggplants 2 tablespoons fish sauce 2 tablespoons palm sugar 50 g galangal, sliced 3 kaffir lime leaves, torn in half A good handful of Thai basil, for garnish 1 long red chili, seeded and sliced, for garnish METHOD Green curry paste 1 teaspoon ground coriander 1 teaspoon ground cumin 8 small fresh...