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...

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...

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...

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...

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...