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...