Recipe Guide

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...

Indonesia Egg Sambal Goreng Recipe only This traditional Indonesian recipe transcends the basic idea of sambal being just an accompaniment to meals, by adding stock and hard-boiled eggs, it becomes a delicious fragrant curry in its own right. Eat it with plain steamed rice and some fresh green vegetables for a main course. INGREDIENTS 4 fresh long red chilies, chopped coarsely 4 medium brown onions, chopped coarsely 4 garlic cloves, quartered 4 cm piece fresh galangal, chopped coarsely 2 teaspoons vegetable oil 2 teaspoons ground coriander 32 fresh curry leaves 1 tablespoon kecap asin 10 medium tomatoes, peeled, seeded, chopped finely 1/2 cup (140 g) tomato paste 1 1/2 cups (375 ml) vegetable stock 12 hard-boiled eggs, halved METHOD 1. Blend or process chili, onion, garlic and galangal until smooth. 2. heat oil in a large saucepan; cook chili mixture, coriander, curry leaves and kecap asin; stirring for about 5 minutes or until fragrant. 3. Stir tomato, tomato paste and stock into mixt...

Cambodian Dry Prawn Curry Recipe only This is a simple, yet flavorsome dish that uses lemongrass, galangal and coriander. Buy the best uncooked medium prawns you can find. In Phnom Penh the local markets have a huge fresh seafood section and the produce is always fresh daily. My choose is central market for seafood and meats. I may not look as nice as an air-conditioned supermarket, but the choose and quality is excellent. INGREDIENTS 5 dried long red chilies 1.5 kg uncooked medium prawns 2 tablespoons coarsely chopped fresh galangal 10 cm stick fresh lemongrass, chopped coarsely 2 tablespoons coarsely chopped coriander root and stem mixture 2 garlic cloves, crushed 1 teaspoon shrimp paste 2 tablespoons vegetable oil 8 fresh kaffir lime leaves, torn 2 tablespoons water 1 tablespoon fish sauce 1 teaspoon caster sugar 1 medium green apple, unpeeled, cut into matchsticks 2 Asian shallots, sliced thinly 1/2 cup firmly packed fresh coriander leaves 2 fresh long red chilies, sliced thinly ME...

Singaporean Meatballs in Spicy Coconut Milk Recipe only This recipe showcases the significant influences on Singaporean cooking taken from the cuisines of its near neighbors. Borrowing culinary techniques from Malaysia, India and China, chilies and spices laced with coconut milk are a characteristic of this island nation's cuisine. Kecap asin, an astringent, salty soy sauce native to the cooking of Indonesia, is available from good Asian stores. INGREDIENTS 800 g beef mince 2 eggs 2 teaspoons cornflour 2 garlic cloves, crushed 1 tablespoon finely chopped fresh coriander 1 fresh long red chili, chopped coarsely 2 purple (Asian) shallots, chopped coarsely 3 cloves of garlic, quartered 1 teaspoon chili flakes 7 fresh long red chilies, chopped coarsely 2 tablespoons peanut oil  2 cm piece fresh galangal, sliced thinly 3 large tomatoes, seeded, chopped coarsely 400 ml can coconut milk 1 tablespoon kecap asin 1 large tomato, seeded, diced 1/2 cup fried shallots 1 fresh small red chili, s...

Thai Sour Pork Soup Recipe only Sour curries, simple to make, but slow cooked are considered street food in Bangkok, where they are served with pickles and steamed rice. Street vendors make inexpensive food readily available to busy workers and also provide a colorful source of the smells and tastes of this unique city's culture. INGREDIENTS 1 tablespoon vegetable oil 1 kg pork neck 1 teaspoon shrimp paste 1/4 cup coarsely chopped coriander root and stem mixture 2 cm piece fresh galangal, peeled, chopped finely 5 dried long red chilies,soaked in hot water then chopped finely 3 fresh long red chilies, chopped finely 2 tablespoons fish sauce 3/4 cup tamarind concentrate 2 tablespoons caster sugar 2 cups (500 ml) chicken stock 1 litre (4 cups) water 1/2 cup fresh Thai basil leaves, chopped coarsely 4 hard boiled eggs, shelled and halved METHOD 1. Heat oil in a large flameproof casserole dish; cook pork, uncovered, until brown. Remove from dish and set aside. 2. Preheat oven to moderat...