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Showing posts from October, 2015

Japanese Salmon Sticks with Teriyaki Sauce

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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

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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...

Thai Prawns with Sweet basil

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Thai Prawns with Sweet Basil Recipe only This Thai prawn with sweet basil recipe is simple to cook. It is heavily influence by Chinese cooking methods brought to Thailand. High heat and quick. The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all 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 cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences.  INGREDIENTS 600 g fresh raw medium prawns 2 tablespoons vegetable oil 2 tablespoons dry curry paste (see below) 185 ml coconut milk 2 teaspoons fish sauce 2 teaspoons palm sugar Good handful Thai sweet basil leaves 1 long fresh red chili, seeded, sliced METHOD Dry Curry Paste 2 dried long red chilies 2 lemongrass stalks, white part only, finely sliced 3 cm piece, fresh pe...

Burmese Tomato Fish Curry

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Burmese Tomato Fish Curry Recipe only This Burmese tomato fish curry is very simple to make with a very delicate taste which is great with fish. Burma has a very long coast line with the Andaman sea which is rich in fish, but the Burmese tend to eat more freshwater fish than saltwater.  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. INGREDIENTS Marinade 1/2 teaspoon turmeric powder Pinch sea salt 2 tablespoons fish sauce 500 g firm, white fish fillets 5 Asian shallots (red), chopped 3 garlic cloves, finely chopped 4 cm  piece  fresh, peeled ginger, finely chopped 3 long red dried chilies (soaked for 20 minutes). chopped 3 table...

Indonesian Chicken Noodle Soup

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Indonesia Chicken Noodle Soup Recipe only This Indonesian chicken noodle soup is such comfort food, full of nutrients and the Indonesians would eat this for breakfast or as a light lunch. In Indonesian it is called 'soto ayam'. Street vendors have their own secret way of preparing this dish, a different broth, condiments, and flavors. I hope you enjoy this recipe for Indonesian chicken noodle soup (Soto Ayam). INGREDIENTS 1 kg fresh organic chicken 7 brown shallots 2 lemongrass stalks, white past only, bruised 9 cm piece fresh ginger, peeled and sliced 7 fresh garlic cloves 3 tablespoons ground turmeric 3 tablespoons ground coriander 2 tablespoons vegetable oil 1 large tomato, chopped 2 fresh spring onions, chopped, separate white parts from green Sea salt Fresh ground pepper 1 cup coconut milk 170 g vermicelli noodles To Serve 3 hard-boiled eggs, cut in half 100 g fresh bean sprouts Deep-fried brown shallots Fresh lime wedges Sambal celek METHOD 1. In a large cooking pot, plac...

Afghani Lamb Meatballs

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Afghani Lamb Meatballs Recipe only This Afghani lamb meatball (Kofta) recipe is cooked with potatoes and is a typical New Year dish. With Afghanistan being so arid and the climate very cold in winter. They enjoy fatty food and are famous for adding nuts and dried fruits to their dishes. Each family would have a different recipe for this kofta dish, so hope you enjoy this recipe. INGREDIENTS 1 kg lamb mince 2 medium brown onions, finely chopped 3 teaspoons minced garlic 1 1/2 tablespoons tomato paste 3/4 cup copped coriander leaves 1 large egg 1 level teaspoon ground turmeric 1 teaspoon sweet paprika 1 teaspoon ground black pepper Sauce 2 tablespoons olive oil 2 medium brown onions, finely chopped 600 ml water 1 tablespoon tomato paste 1/2 teaspoon ground turmeric Salt 5 medium potatoes, quartered and peeled METHOD   1. In a large bowl add the lamb mince, onions, garlic, coriander leaves,egg, turmeric, paprika, and pepper. Mix well with your hands to combine. Now form smallish meatb...

Sri Lankan Pepper Beef Curry

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Sri Lankan Pepper Beef Curry Recipe only This Sri Lankan pepper beef curry is full of flavor and color. One known as Ceylon, Sri Lankan cuisine has been influence by many different nation that traded there in the past- The Dutch, English, Portuguese, Arabs, Malays, Moors, and Indians. This famous spice island is a melting pot of fantastic curries, fresh vegetables, and seafood, and of course black tea. INGREDIENTS 1 tablespoon black peppercorns 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon fennel seeds 2 tablespoons ghee, or vegetable oil 1. 5 kg stewing beef (shin is best), cut into 5 cm cubes 2 medium brown onions, finely chopped 5 garlic cloves, finely chopped 1 tablespoon finely grated peeled ginger 10 curry leaves 2 long fresh red chilies, chopped 1 fresh, lemongrass stalk, white part only, finely chopped 1 teaspoon ground turmeric 400 ml coconut milk 2 tablespoons fresh lime juice 125 ml coconut cream Coriander leaves to garnish Lemon wedges to serve METHOD 1. ...

Pakistani Slow Cooked Lamb with Lentils

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Pakistani Slow Cooked Lamb with Lentils Recipe only This Pakistani slow cooked lamb and lentils dish is rich in tradition. The cuisine is similar to that of Northern India with lots of influence from the Middle East and the Far Eastern regions. The cuisine changes from region to region with in Pakistan, like that of India. INGREDIENTS 1/2 cup cracked wheat (burghul) 1/2 cup urad dal (small split black beans) 1/2 cup mutter dal (yellow split peas) 1 kg lamb chops (Chump) 10 fresh garlic cloves, finely chopped 2 cm piece fresh, peeled ginger, finely chopped 2 tablespoons ghee (clarified butter) 1/4 teaspoon saffron threads 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon chaat masala 1 tablespoon chili powder 1 teaspoon ground turmeric 1/2 cup fresh coriander leaves, chopped 1/2 cup fresh mint leaves, chopped 1 fresh long green chili, sliced 1 fresh lemon cut into wedges 1/2 cup fried onions METHOD 1. In a large bowl add the lentils (all three) in fill with cold water...

Chinese Honey Roasted Chicken Wings

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Chinese Honey Roasted Chicken Wings Recipe only These Chinese honey roasted chicken wings are to die for. The great use of honey, tamari, rice vinegar, sesame oil, soy sauce, and ginger make them simply delicious. INGREDIENTS 1.5 kg chicken wings, or a mix with small drumsticks 1/2 cup good quality honey 2 tablespoons tamari (wheat-free soy sauce) 2 tablespoons brown rice vinegar 2 teaspoons sesame oil 7 cm piece fresh peeled ginger, thinly sliced 1 teaspoon Sichuan pepper 1 tablespoon dark soy sauce METHOD 1. In a large bowl place the chicken and all the remaining ingredients. Mix and rub into the chicken. Cover and marinate in the fridge overnight. 2. Take the chicken out and bring to room temperature before you are ready to start cooking. 3. Preheat an oven to 180 c. 4. Place the chicken on a lined baking tray and then pour the marinate over. Sprinkle with sea salt and bake for about 20 minutes. Now turn up the oven to 200 C and cook for a further 30-35 minutes, or until the chicken...

Japanese Grilled Miso Salmon

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Japanese Grilled Miso Salmon Recipe only This Japanese grilled miso salmon calls for the use of miso paste which dates back some 2,500 years in Japanese and Chinese cultures, Miso is a paste made with soybeans, sea salt and koji which is a mold starter. The miso paste can be left for 3 months or up to 3 years.  INGREDIENTS 1/4 cup white miso paste 3 tablespoons mirin 2 tablespoons sake 1 tablespoon sugar 1 tablespoon light soy sauce 4 fresh salmon fillets METHOD 1. First mix the   miso, mirin, sake, sugar, and light soy sauce in a large bowl and marinate overnight. 2. Preheat an oven to 220 C. Take the salmon fillets out of the bowl and drain on kitchen paper, wipe any liquid off the fish. 3. Cover a baking tray with aluminium foil and brush with oil. 4. Bake for about 10 minutes or until cooked through and perfect. Serve with Japanese noodles and Asian greens.

Iranian Grilled Chicken with Spice Rub

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Iranian Grilled Chicken with Spice Rub Recipe only This Iranian grilled chicken with spice rub come from the modern Asian part of the Middle East where they have been trading in spices for centuries. The aromatic flavors of coriander, cumin, fennel, and peppers make this a great recipe for a BBQ. To serve there is a contrasting yogurt sauce. INGREDIENTS 2 chicken breasts, skin removed 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1/4 teaspoon cayenne pepper pinch of turmeric powder pinch sea salt pinch ground black pepper Olive oil Yogurt Sauce 1/2 cucumber, peeled and seeded, thinly sliced 1 cup plain natural yogurt 2 garlic cloves, minced 1 fresh lemon 3 tablespoons fresh, chopped coriander leaves METHOD 1. Get 2 square pieces for plastic wrap. Place one on a flat work surface and then place one chicken breast onto, then cover with the other sheet of plastic wrap. Using a meat mallet, lightly pound the chicken until it has thinned out. Be careful not...

Thai Coconut Chicken Soup (Tom Kha Gai)

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Thai Coconut Chicken Soup (Tom Kha Gai) Recipe only This Thai coconut chicken soup (Tom Kha Gai) is definitely one of my favorite Thai dishes.  The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all 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 cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences.  INGREDIENTS 3 cups (750 ml) coconut milk 2 fresh lemongrass stalks, white part only, bruised 5 cm piece fresh galangal, sliced 4 Asian shallots, smashed with the back of a chefs knife 400 g chicken breast, skin removed, cut into slices 2 tablespoons fish sauce 1 tablespoon palm sugar 200 g baby tomatoes, cut in half 150 g straw mushrooms 3 tablespoons fresh lime juice 5 fresh kaffir lime leaves, bruised 4 fresh bir...

Vietnamese Home-Made Coffee Ice-Cream

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Vietnamese Home-Made Coffee Ice-Cream Recipe only Vietnamese coffee is strong and full of flavor. The French might of introduced coffee to Vietnam, but they have made it a habit, tradition of their own with the morning cup of coffee (ca phe). There are many different types of coffee served in Vietnam today, including iced coffee with sweet milk, coffee with yogurt, and a coffee with whipped egg. This recipe uses condensed milk (sweet milk). INGREDIENTS 2 cups of whipping cream ( fat content 30% to 36%) 1/2 cup dark roasted coffee beans (Vietnamese if you can find), ground. 1/2 teaspoon salt 5 cardamon pods, lightly crushed with the back of a chefs knife. 1/2 teaspoon ground cinnamon 1 14 oz can of sweetened condensed milk 4 egg yolks METHOD 1. In a sauce pan combine the cream, coffee, salt, cardamon, and cinnamon. Slowly bring to the boil and take off the heat. Let stand to infuse for 20 minutes. 2. In a bowl, whisk the egg yolks and sweetened milk until smooth. 3. Now, strain the crea...

Malaysian Curry Laksa

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Malaysian Curry Laksa Recipe only This Malaysian curry laksa is traditionally made with rice noodles, prawns, chicken, tofu puffs, and fish balls, this curry laksa is not a dish of subtlety. A balance of sweet, sour, salty, and spicy elements,  INGREDIENTS 60 ml vegetable oil 1.5 litres chicken stock 2 1/2 teaspoons grated palm sugar 450 g chicken thigh fillet, thickly sliced 12 large raw king prawns, cleaned, butterfly, and tail left on 500 ml coconut milk 12 fish balls (brought frozen or hand made) 150 g tofu puffs, thickly sliced 200 g bean sprouts 500 g fresh thin rice noodles Fried Asian shallots as garnish Fresh mint leaves as garnish chili sambal as garnish lime wedges as garnish LAKSA PASTE 8 small dried red chilies 2 tablespoons dried shrimp 5 Asian shallots (red), chopped 1 tablespoon finely chopped galangal 3 fresh garlic cloves, chopped 2 lemongrass stalks, white part only, chopped 6 candle nuts, chopped 1 tablespoon belachan shrimp paste 2 teaspoons ground coriander 1 ...

Thai Pad Thai Noodles

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Pad Thai Noodles Recipe only The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all 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 cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences.  INGREDIENTS 150 g dried noodles (sen lek, rice noodles) 300 g raw large prawns 3 tablespoons tamarind puree 2 !/2 tablespoons fish sauce 2 tablespoons palm sugar 3 tablespoons vegetable oil 3-4 fresh garlic cloves, finely chopped 2 large eggs 85 g Chinese chives 1/4 teaspoon red chili powder 2 tablespoons dried shrimp,  pounded  in a pestle and mortar 3 tablespoons roasted peanuts, chopped 2 cups fresh bean sprouts 3 spring onions, cut on the angle 1 long fresh red chili, seeded and cut in fine long strips Coriander leaves...

Cambodian Tofu and Tomato Soup

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Cambodian Tofu and Tomato Soup 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 1/2 teaspoon dried shrimp paste 1 teaspoon small dried shrimp 4 Asian shallots (red), roughly chopped 1/2 teaspoon white peppercorns 2 coriander roots 2 fresh garlic cloves, chopped 2 teaspoons fresh, grated, peeled ginger 1 tablespoon vegetable oil 750 ml vegetable or chicken stock 3 tablespoons tamarind puree 1 tablespoon palm sugar 2 tablespoons fish sauce 3 cm piece fresh, peeled ginger, cut into matchsticks 3 Asian shallots (red), smashed with the back of a chefs knife 300 g silken tofu, cut into cubes 2 fresh tomatoes, cut into wedges 1 tablespoon lime juice 2 tablespoons fresh coriander leaves to garnish METHOD 1. To make the paste, use a pestl...