Recipe Guide

Korean Stir-Fried Beef with Cucumber Recipe only Korean cuisine is all about balance with the thought always in the mind about creating harmony, just like 'yin and yang'. The dishes are all about sweet, salty, spicy, mild, hot, and cold. It is an unique cuisine that stands out from its neighbors of Japan and China. Korea food is derived from a land rich in micro-climates and surrounded on three sides by an ocean full of seafood. Korean food grew from its climate, environment, geography and culture to stand out as one of the great cuisines of Asia. INGREDIENTS 250 g beef sirloin steak, thinly sliced 3/4 teaspoon salt 1 medium cucumber, seeded and sliced, not to thick 1 long fresh red chili, seeded, and thinly sliced 1 teaspoon light soy sauce 1 teaspoon dark soy sauce 1/2 teaspoon sesame oil 1 teaspoon brown sugar 2 garlic cloves, minced 2 cm piece fresh peeled ginger, minced Ground black pepper 1 green chili, seeded and sliced for garnish 2 1/2 teaspoons, roasted white sesame s

Indian Chicken Verta Recipe only This fantastic recipe given to me by the boys at Spicy Planet Restaurant in Phnom Penh, Cambodia, is another one of their aromatic, home-style curries. These guys really known how to prepare and execute some fine Indian dishes. This dish is not your normal Indian restaurant dish in western countries, although it is a common dish in India and also a popular street food order. The boys can be found at # 63, Street 172, Phnom Penh, Cambodia. Just around the corner from the National Museum. INGREDIENTS 500 g Chicken breast 1 fresh medium size, green capsicum, seeded and cut into strips 1 tablespoon fresh garlic puree 1 tablespoon fresh ginger puree 50 g fresh medium tomatoes 1/2 cup brown onion, chopped very finely 50 g raw cashew paste 1/4 teaspoon ground turmeric 1 teaspoon chicken masala powder 1 teaspoon cumin powder 1 teaspoon garam masala 2 teaspoons char magas 1/2 teaspoon red chili powder 1 tablespoon butter 120 g plain natural yogurt 25 ml fresh si

Thai Stir-Fried Broccoli with Oyster Sauce Recipe only This recipe uses Chinese broccoli and when combined with the soy and oyster sauce makes for a great, healthy side dish to so many meals.  INGREDIENTS 350 g Chinese broccoli, cut into pieces 1 tablespoon vegetable oil 2 fresh garlic cloves, finely chopped 1 tablespoon oyster sauce 1 tablespoon light soy sauce METHOD 1. Blanch the Chinese broccoli in boiling salted water for 2-3 minutes, then drain completely. 2. Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until golden brown. Add the Chinese broccoli and half of the oyster sauce and all the light soy sauce. Stir-fry over a high heat for 1-2 minutes until the stems are just tender. 3. Place on a serving plate and drizzle with the remaining oyster sauce.

Indonesian Nasi Goreng Recipe only Nasi goreng, which translates to 'fried rice' in Bahasa Indonesian and Malaysian, was originally created as a means to use up yesterday's leftovers. If you have no leftover cooked rice, cook 1 cup of white long grain rice the night before and place in the fridge on a tray spread out thinly. You need to use cooked rice that has been chilled in the fridge, do not cook rice and then try and make this dish. INGREDIENTS 1 tablespoon peanut oil 2 eggs, beaten lightly 4 eggs, for frying to serve on top 1 teaspoon sesame oil 1 medium brown onion, sliced thinly 4 spring onions, sliced thinly 2 fresh garlic cloves, crushed 4 cm piece fresh, peeled ginger 2 cups shredded Chinese cabbage 1 cup bean sprouts 3 cups cooked long grain rice (white) 1 tablespoon sambal oelek 1 tablespoon kecap manis 1 small cucumber, sliced thinly 1 large, fresh tomato, sliced thinly METHOD 1. Heat 1 tablespoon of the peanut oil in a wok or large pan, add half the egg mixtu

Singaporean Prawns with Sweet Basil Recipe only Singapore's multi-ethic culture and heritage serves up some amazing dishes that combine ingredients from around Asia, great colors, aromas and some of the best street food in the world. This, like so many good Asian recipes is very simple and easy to create as long as you use fresh ingredients.  INGREDIENTS 600 g raw, fresh medium prawns 2 tablespoons vegetable oil 2 tablespoons dry curry paste (see below) 3/4 cup (185 ml) coconut milk 2 teaspoons fish sauce 2 teaspoons palm sugar Handful of Thai sweet basil leaves, for garnish 1 long red chili, seeded and finely sliced, for garnish Dry Curry Paste 2 dried long red chilies 2 lemongrass stalks, white part only, finely sliced 3 cm piece, fresh peeled galangal, finely chopped 4 garlic cloves, finely chopped 4 Asian shallots (purple), finely chopped 6 coriander roots, washed, finely chopped 1 teaspoon, shrimp paste 1 teaspoon ground cumin, dry roasted 3 tablespoons unsalted peanuts, chopp

Japanese Egg Nori rolls Recipe only Due to Shintoism, the ancient mythological religion, and later Buddhism, which was introduced from China, the Japanese remained a non-carnivorous nation until the opening up of the country to western influences towards the end of the nineteenth century. Today, despite Japan’s economic growth and the pressure from overseas governments to open up the domestic market, Japan is still largely a nation of fish and vegetable eaters. This is a good example of fresh produce, fantastic presentation and outright healthy eating. INGREDIENTS 3 tablespoons light soy sauce 1/2 teaspoon wasabi paste 1/2 cup (125 ml) water 8 free range eggs at room temperature Pinch of salt 1 tablespoon butter 4 nori seaweed sheets 1 large ripe avocado, seed removed, sliced 2/3 cup cooked sushi rice METHOD 1. Whisk the soy sauce and wasabi and 60 ml (1/4 cup) water till well combined, set aside for when serving. 2. Crack the eggs into a large bowl and add the remaining water, add a p

Malaysian Lamb Curry Recipe only The rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country's Indian and Straits Chinese influences. This recipe uses black mustard seeds(sometimes sold as brown mustard seeds), which are more pungent than the white, or yellow seeds used in most prepared mustard's. Ingredients 2 tablespoons garam masala 1 tablespoon ground cumin 1 tablespoon black mustard seeds 1 teaspoon ground turmeric 1 kg lamb shoulder 1/4 cup (60 ml) vegetable oil 2 medium brown onions, sliced thinly 2 fresh garlic cloves, crushed 3 dried long red chilies, chopped coarsely 2 long green chilies, chopped coarsely 400 ml coconut cream 1 cup (250 ml) beef stock 200 g snow peas, trimmed 1/2 cup loosely packed fresh coriander leaves, for garnish METHOD 1. Combine all the spices in a large bowl, add the diced lamb and mix together well. 2. Heat 2 tablespoons of vegetable oil in a large saucepan and cook lamb mixture in batches, until

Indian Dal Makhani Recipe only This Indian Dal Makhani dish originates from the Punjab region of India. The dish is made with lots of butter and cream which gives it a silky rich taste. This recipe was hand written for me by a very talented, qualified chef in Phnom Penh. His dishes are cooked with love, smell and a fantastic knowledge of the Indian cuisine. His name is Rajesh Mohanty and he was trained and became a very exciting, creative and talented chef for the Taj Group in India working out of the Taj Fisherman Coves Hotel in Chennai which was built on the ramparts of an old Dutch fort. So, when you are in Phnom Penh, Cambodia and have the taste for a real home cooked curry, stop by Spicy Planet # 63, Street 172, Phnom Penh which is just around the corner from the National Museum. INGREDIENTS 1 cup whole black lentils 3 cups water 50 g butter 1 tablespoon garlic puree 1 tablespoon ginger puree 1 1/2 cups tomato puree extra water (about 1 1/2 cups) 1 tablespoon red chili powder 1 ta

Cambodian BBQ Mango Beef Ribs  Recipe only At the time of writing I am living in Phnom Penh, Cambodia and this is a very common sit down street food. The streets are lined in certain areas with great meats and seafood's cooked on an open char-grill, lovely marinated and cooked to order.  INGREDIENTS 750 g beef baby back ribs 1/2 cup of water 1 ripe mango, peeled and seeded 1 tablespoon vegetable oil 1 tablespoon palm sugar or brown sugar 1/2 tablespoon tamarind puree 2 tablespoons soy sauce 1/4 cup fresh lemongrass, white part only, very finely chopped 4 fresh garlic cloves, peeled and quartered 1 spring onion, trimmed, chopped 1/4 teaspoon ground black pepper 4 long red chilies, chopped and seeded METHOD 1. Place the ribs in a large bowl. 2. In a blender, put the water, mango, oil, sugar, tamarind puree, and chili, blend until well combined. 3. Pour the mango mixture over the ribs, mix well, cover and marinate in the fridge overnight. 4. Om a medium heat BBQ, grill the ribs till y

Chinese Steamed Fish with Black Beans Recipe only I love fish and especially when it is simple steamed and serve with an Asian sauce and Asian greens, so simple and healthy yet the simple flavors are just perfect. Invest in a bamboo steamer set and a rice cooker and make simple yet delicious food in no time at all. INGREDIENTS 2 spring onions, cleaned and trimmed, cut on the angle 300 g firm white fish fillet, cut into 2 pieces 2 tablespoons fermented black beans, chopped 1 tablespoon light soy sauce 1 teaspoon white caster sugar 1 teaspoon sesame oil 2 teaspoons Shaoxing rice wine 60 ml peanut oil Steamed rice, to serve Baby bok-choy to serve METHOD 1. Put the cut spring onions in a shallow heatproof bowl and place the fish fillets on top. Combine the black beans, soy sauce, sugar, sesame oil, and rice wine, and pour over the fish. Place the bowl in a bamboo steamer over a saucepan of boiling water, cover with the lid and steam until fish is just cooked (7-8 minutes). Carefully remove

Thai Mushrooms with Tofu Recipe only The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all the senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat.  Although Thai food appears unique, it is in fact one of the world's great fusion foods. This dish has the Chinese influence and some amazing flavors and the silky texture of tofu...ENJOY. INGREDIENTS 350 g firm tofu 1 teaspoon sesame oil 2 teaspoons light soy sauce 1/4 teaspoon ground black pepper (plus extra to sprinkle) 1 tablespoon finely shredded peeled ginger 5 tablespoons vegetable stock 2 tablespoons light soy sauce 2 teaspoons cornflour 1/2 teaspoon caster sugar 1 1/2 tablespoons vegetable oil 2 garlic cloves, finely chopped 200 g fresh oyster mushrooms, hard stalks removed, cut in half 200 g shiitake mushrooms, hard stalks removed 2 spring onions, sliced on the angle, for garnish 1 long red chil

Burmese Grilled Prawn and Calamari Salad Recipe only  Because Burma (now called Myanmar) is abundant with such a natural environment with tropical weather conditions, fertile soil and plenty of fresh water, food is grown in abundance. Today, Burmese people still rely on rice as their main dietary source of food, making up about 75% of their diet. Like most surrounding counties , snack food or street food is available on nearly every street corner, unlike the western world which snack food normally means processed rubbish in a fancy packet. So try and start making your snacks from something that is healthier than a packet of potato chips. INGREDIENTS 400 g fresh whole squid 12 raw medium sized green prawns Small handful of fresh Coriander leaves small handful fresh Thai basil small handful Vietnamese mint 2 spring onions 1 Lebanese cucumber Good handful bean shoots 1 avocado handful roasted peanuts handful sesame seeds 30 ml fresh lime juice 30 ml rice wine vinegar 30 ml fish sauce 30 g

Indian Watermelon Curry Recipe only This Indian watermelon curry is fantastic in the hot summer months. This dish dates back to when food was hard to come by and they had to make what they could from what they (Rajasthan) had. The flavor should be sweet, sour and a little hot. INGREDIENTS 1/4 of a large fresh watermelon 1 teaspoon hot chili powder 1/4 teaspoon ground turmeric powder 1/2 teaspoon coriander powder 3/4 teaspoon fresh garlic puree 1/4 teaspoon salt 2 tablespoons oil 1/4 teaspoon cumin seeds sugar to taste 3 teaspoons fresh lime juice METHOD 1. Place the watermelon on a hard surface and cut out the quarter piece, remove all the seeds. Peel off the skin and cut into 4 cm cubes. Now blend 1 cup of the fresh cut watermelon to make juice.Add to the juice the chili, turmeric, and coriander powders, garlic and salt. 2. In a medium saucepan or wok heat the oil and when hot add the cumin seeds and then in 25 seconds add the watermelon juice. Now turn down the heat and simmer for ab

Vietnamese Rice Soup with Prawns and Chicken Recipe only This Vietnamese rice soup with prawns and chicken is a classic street stall dish. When you are in need of a quick lunch in Vietnam, just sit down and get a delicious meal and relax. This is a really healthy meal and is typical of Vietnamese food in it is one of the healthiest in the world.  INGREDIENTS 110 g raw medium, sized prawns, shelled, deveined, and tails left on 2 tablespoons vegetable oil 4 large garlic cloves, finely chopped 1 coriander root, finely chopped 1 garlic clove extra, chopped pinch ground white pepper, and extra to sprinkle 75 g minced ground chicken 1 spring onion, finely chopped 4 cups homemade chicken or vegetable stock 2 tablespoons light soy sauce 1 3/4 cups cooked jasmine rice 1 tablespoon finely sliced ginger 1 Chinese cabbage leaf, finely chopped 2 spring onions, finely chopped, for garnish small hand full of fresh coriander leaves, for garnish METHOD 1. Heat the oil in a small wok or frying pan and s

Indian Madras Fish Curry Recipe only In Asia fish is incorporated with ingredients like vinegar and lime juice to hide the fishy smell as this recipe does. This is a true home recipe from Madras. The flavors are amazing and try to use fresh coconut and taste the difference. INGREDIENTS 800 g fish cutlets or fillets, skinned juice of 1 fresh lime 2 teaspoons cider vinegar salt to taste 225 g fresh grated coconut meat 3.5 cm piece fresh peeled ginger 6 large fresh garlic cloves 450 g fresh ripe tomatoes, chopped 6 teaspoons poppy seeds, crushed 1 1/2 teaspoons tamarind pulp 65 ml cooking oil 1/4 teaspoon mustard seeds 350 g brown onions, chopped 20 curry leaves 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 teaspoons chili powder 1/4 teaspoon fenugreek seeds and 3/4 teaspoon  cumin seeds pounded together METHOD 1. Marinate the fish with the lime juice, vinegar and a little salt for 30 minutes. 2. Put the grated coconut into a blender or food processor with the ginger, garlic,

Thai Tofu and Vegetable Curry Recipe only This Thai tofu and vegetable curry recipe is a good example of a typical Thai curry from the south of the country where the food bears the closest similarities to the food of India. The chili, turmeric, ginger and coconut milk could just as easily be found in a southern Indian vegetable curry as they are in this. INGREDIENTS 300 g firm silken tofu 6 fresh garlic cloves, quartered 3 fresh small red chilies, chopped 10 cm piece fresh lemongrass, white part only, chopped coarsely 1.5 cm piece fresh turmeric, chopped coarsely 4 cm piece fresh ginger, chopped coarsely 1 medium brown onion, chopped finely 1 tablespoon vegetable oil 400 ml can coconut milk 1 cup vegetable stock 2 fresh kaffir lime leaves 4 medium zucchini, chopped coarsely 1 small cauliflower, cut into small florets 1 tablespoon soy sauce 1 tablespoon lime juice 1/2 cup firmly packed fresh coriander, chopped coarsely 1/4 cup loosely packed fresh Thai basil leaves METHOD 1. Press tofu

Thai BBQ Chicken Recipe only This Thai BBQ chicken recipe in Thai is called "gai yang" and it hails from the Northeastern part of Thailand called 'Isan'. This is very much a street food in Thailand and comes with a small bag of sticky rice and a dipping sauce. It would be one of my favorite street foods in Bangkok. The chicken was always juicy and the great combination of sticky rice and a chili dipping sauce made it the perfect lazy snack or meal. INGREDIENTS 4 coriander roots, finely chopped 4 garlic cloves, finely chopped 1 lemongrass stalk, white part only, finely chopped 3 tablespoons fish sauce 1/4 teaspoon ground white pepper 1 teaspoon palm sugar 750 g chicken thigh or drumsticks on the bone dipping sauce to serve fresh lime wedges to serve METHOD 1. Using a pestle and mortar, pound the marinade ingredients, and combined well. Spoon into a large bowl. Add the chicken and rub with your hands till well coated. Place, covered in the fridge overnight. 2. Over a me

Japanese Teriyaki Chicken Recipe only This Japanese teriyaki chicken dish is world famous, even in Japan. The flavors are clean and the kids will love it too!! The healthy use of fresh ginger gives it a mild spice which is fantastic. INGREDIENTS 500 g boneless chicken thighs 2/3 cup mirin Japanese sweet rice wine 1 cup soy sauce 4 1/2 cups rice vinegar 1 teaspoon sesame oil 1/3 cup white caster sugar 7 fresh garlic cloves, very finely chopped 1 tablespoon fresh peeled ginger, very finely chopped 1/2 teaspoon chili flakes 1 teaspoon fresh ground black pepper METHOD 1. In a medium saucepan over high heat, bring the mirin wine to a boil and then turn down to medium-low and simmer for 10 minutes. 2. Add the soy sauce, rice vinegar, sesame oil, and sugar. Stir until fully combined and the sugar has dissolved. Add the garlic, ginger, and chili flakes. Simmer for 5 minutes and remove from the heat to cool for 10 minutes. 3. In a plastic bag, put 1/4 cup of the cooled sauce and the chicken thi

Chinese Crispy Soy Roasted Pork Belly Recipe only What is your favorite part of a pork roast? The crackling I'm sure, It is not that healthy, but once in a blue moon it is great. This recipe I love. The succulent pork and fat with a crispy finish...What better, treat yourself to this great dish once in a while. INGREDIENTS 800 g good quality pork belly (ask your butcher to cut) 550 ml of water 1 tablespoon sesame oil 1 tablespoon salt For marinade 2 tablespoons brown rice miso paste 1 tablespoon Chinese five-spice powder 1 tablespoon brown sugar 1 tablespoon light soy sauce METHOD 1. In a sink, place a wire rack. now get the pork belly and place it skin side up. Pour, slowly boiling hot water over the skin of the pork belly to scold it. This is an important step! 2. Now the pork really needs to dry. Pat with kitchen paper carefully and then place in the fridge for at least 3 hours. 3. When ready, take the pork from the fridge and place on a chopping board skin side up. Using a shar

Laotian Stuffed Lemongrass Recipe only This Laotian stuffed lemongrass recipe takes a traditional dish to an art form. The presentation is surely going to interest the people you are cooking for. Like Thai, Cambodian, and Vietnamese cuisines you are going to find the same basic ingredients, but put to use in many, many, different ways. This is a fantastic, simple, mouth watering dish that is great fun to make, if you love the kitchen and trying new things!!1 ENJOY.  INGREDIENTS 3 garlic cloves, finely chopped 1 fresh kaffir lime leaf, finely chopped 1 teaspoon salt 1 teaspoon white ground pepper 1 medium Asian shallot, finely chopped 1/2 cup fresh coriander stems and leaves, finely chopped 1/4 cup fresh sweet basil leaves, chopped 250 g pork mince 10 fresh lemongrass stalks Oil for deep frying 2 eggs, beaten METHOD 1. In a pestle and mortar, grind the garlic, kaffir lime leaf, salt and pepper. Add the Asian shallot, coriander and basil. Grind till it is well mixed. In a bowl add the mi

Indian Lamb Curry with Afghani Apricots Recipe only This Indian lamb curry with apricots is a popular dish in the capital Mumbai. It hails from the Persian empire hence the use of Afghani (Hunza) apricots. It has a sweet, tangy, sour taste. It is simple to prepare and cook. If you love Indian food like I do, try this dish because it is not your typical Indian restaurant food.  ENJOY!! INGREDIENTS 100 g Hunza dried apricots if you find them, or good quality from the supermarket 50 ml cooking oil 2 medium brown onions, very finely chopped 1 cm piece fresh peeled ginger, chopped 2 large fresh garlic cloves, finely chopped 1 long cinnamon stick 6 green cardamoms 1 1/2 red chili powder 1/2 teaspoon ground cumin  2 fresh large tomatoes, chopped 700 g stewing lamb 3/4 teaspoon garam masala powder 1/4 teaspoon ground black pepper Salt to taste 1 teaspoon, plus a bit more of wine vinegar 1 teaspoon caster sugar METHOD 1. Soak the apricots in a bowl with about 300 ml of cool water and 1/2 teaspo

Laotian Pork Sausage Recipe only This Laotian pork sausage is a famous street food all over Thailand, but it must be said that like so many great dishes do originate from the Northeast of Thailand. Often not given credit for the simple, fresh locally found ingredients off the land. Most of the famous Thai dishes come from the Royal Court through the ages and there  is so much fusion from India, China, Malay, and early Europe. This is a true local dish from the Northeast. I lived in Bangkok for many years and this was truly on of my favorite street foods. I walked about 1 KM to go to this lady that sold this snack in Ekamai, Soi 10. Her sausages were real sour and made with lots of love. When you buy them they come in a bag with shredded cabbage, Thai birds-eye chilies, and sliced galangal.  INGREDIENTS 150 g pork shoulder mince 100 g sticky rice 3 tablespoons fresh galangal, finely chopped 3 tablespoons fresh lemongrass, white part only, finely chopped 5 fresh garlic cloves, finely cho

Cambodian Mussels with Lemongrass. This Cambodian mussels with lemongrass recipe is found across Southeast Asia. I recently had a beach holiday in Sihanouk Ville and was totally amazed at the abundance of fresh seafood there was. I ate lobster, BBQ squid, fresh prawns on the beach and one night I went to a great Khmer restaurant and had this dish with a fresh baguette which the Cambodians can make with their eyes closed due to the French being part of their history. INGREDIENTS 450 g fresh mussels 1 1/2 tablespoons vegetable oil 2-3 garlic cloves, finely chopped 1 small Asian shallot, finely chopped 3 fresh lemongrass stalks, white part only, finely sliced 3 cm piece of galangal, peeled and cut into slices 2 long fresh red chilies, seeded and finely chopped 1 tablespoon fish sauce 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1 cup fresh basil leaves, roughly chopped METHOD 1. Scrub the mussels and remove any hairy beards from the shells. Discard and mussels that do not close when t

Thai Stir-Fried Garlic Prawns Thai stir-fried garlic prawns is a great way to add to a weekend BBQ. The southern areas in Thailand are abundant with very fresh seafood. I remember being on Samui island back in 2004 and in the afternoon you could wait for the long-tailed boats to come to the beach and you could buy fresh seafood and give to the kitchen where you where staying and they would cook it for you!!1  YUMMY!!! INGREDIENTS 500 g raw king prawns 18-20 fresh coriander roots, roughly chopped 5 garlic cloves, roughly chopped 10 black peppercorns 1 tablespoon light soy sauce 1 1/2 tablespoons oyster sauce 1/2 teaspoon sugar 3 tablespoons vegetable oil fresh coriander leaves for garnish 1 long red chili, seeded and finely sliced, for garnish METHOD 1. Peel and devein the prawns and butterfly them carefully. Keep the tails on. 2. Using a pestle and mortar  or a small blender, pound or grind the coriander roots and garlic into a rough paste. Add the peppercorns and continue to grind rou

Vietnamese Prawn and Rice Noodle Salad Recipe only This Vietnamese prawn and rice noodle salad is very healthy, like most of the dishes from Vietnam. It is becoming a very popular cuisine around the world for that reason...HEALTHY! Vietnamese is one of the healthiest cuisines because of the abundant supply of fresh ingredients available and the lack of fast food outlets! Start your journey back to eat the way we used too and enjoy a fitter life with more energy. It's not rocket science to known that eating fresh food is better for you. INGREDIENTS 200 g rice vermicelli noodles 1 large carrot, cut into thin matchsticks 1 small Asian cucumber, seeds removed, cut into matchsticks 1 fresh long red chili, seeds removed, cut into matchsticks 300 g fresh cooked prawns, deveined and tails left on 1 cup fresh bean sprouts 1/4 cup each of fresh mint, coriander and Thai basil leaves Nuoc Cham Dressing 2 tablespoons palm sugar, grated 2 tablespoons fish sauce 1/3 cup (80 ml) fresh lime juice 1

Chinese Sweet and Sour Pork Recipe only This Chinese sweet and Sour pork recipe when done correctly is such a classic. Forget about the cheap take-away dish! Make it from scratch at home and I'm sure you will enjoy the difference. The classic ingredients of rice wine, soy sauce and sesame oil will give this dish its flavor. INGREDIENTS   450 g pork fillet, cut into cubes 1 tablespoon rice wine 1 tablespoon soy sauce 2 tablespoons sesame oil 1 egg lightly beaten 3 tablespoons cornflour oil for deep frying Sauce 1 carrot, sliced diagonally 150 ml homemade chicken stock 1 tablespoon light soy sauce 2 tablespoons dark soy sauce 2 tablespoons sesame oil 4 tablespoons rice vinegar 1 tablespoon caster sugar 2 tablespoons tomato sauce 2 tablespoons cornflour 1 red capsicum, chopped into small pieces 4 spring onions, chopped into 1 cm lengths Chopped, fresh coriander for garnish METHOD 1. Put the pork in a bowl with the wine, soy sauce and sesame oil and marinate for 20 minutes. Mix togethe

Laotian Stuffed Chicken with Nuts and Rice Recipe only The English word  Laotian , used interchangeably with Lao in most contexts, comes from French laotien/laotienne. This Laotian Chicken with nuts and cinnamon rice is a real different way of cooking  chicken . Give it a try and serve with  Asian  greens, also the kids will love it! INGREDIENTS 2 teaspoons oil 2  fresh  garlic cloves, crushed 1 large Asian shallot, finely chopped 1 teaspoon fennel seed 1/2 teaspoon chili powder 1/2 teaspoon ground cinnamon 250 g ground pork mince 2 tablespoons roasted peanuts, finely chopped 2 tablespoons uncooked long-grain rice 3/4 cup coconut cream 1 tablespoon fresh mint 2 small chickens 2 cups water 2 tablespoons fish sauce 1 teaspoon curry powder 2 long red chilies, chopped extra copped peanuts to serve METHOD 1. Heat the oil in a wok or frying pan, add the garlic, onion, fennel seeds, chili and cinnamon and stir-fry until aromatic. Add the ground pork, stir-fry until pork has changed color. Sti

Burmese Golden Egg Curry Recipe only This Burmese golden egg curry is a great healthy dish with great presentation of the eggs. When you have boiled the eggs they are fried until golden brown and slightly blistered. This dish is made with a mild chili tomato sauce and is great served with fresh bread or a salad. INGREDIENTS 4 large size eggs 1/3 cup peanut oil 1/3 teaspoon turmeric powder 2 small Asian shallots, minced 2 teaspoons minced fresh garlic 1/4 teaspoon red chili powder or cayenne pepper 2 large fresh, plump tomatoes, finely chopped 2 teaspoons fish sauce 1/2 teaspoon sea salt to taste 2 green long fresh, mild chilies sliced and seeded METHOD 1. Place the eggs in a saucepan, add cold water to cover, bring to the boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in running cold water to stop cooking. When the eggs are cool, peel them under running water. 2. Heat the oil in a wide heavy frying pan over medium-high heat. Add the turmeric and stir to dissolv

Malaysian Penang Duck Curry Recipe only Penang is a state in Malaysia located on the northwest coast of Peninsular Malaysia, by the Strait of Malacca. Penang state is bordered by Kedah in the north and east, and Perak in the south. The curry paste used is similar to the Thai red curry paste, but has a sweeter finish to the dish. INGREDIENTS 8 duck legs 2 litres chicken or duck stock 1/2 butternut pumpkin, peeled and roasted 2 banana chilies, cut in half and seeds removed PENANG PASTE 25 dried long red chilies 1 teaspoon ground coriander 2 teaspoons ground cumin 2 garlic cloves, quartered 8 spring onions, chopped coarsely 2 10 cm stalks of lemongrass, white part only, thinly sliced 2 cm piece fresh galangal, chopped finely 2 teaspoons shrimp paste 1/2 cup roasted, unsalted peanuts 2 tablespoons peanut oil PENANG SAUCE 250g Penang paste 125 g palm sugar, grated 125 ml fish sauce 1.5 litres coconut milk oil or duck fat for frying METHOD Penang paste 1.  Place chilies in hat water for 20 m