Recipe Guide

Thai Pumpkin And Green Bean Curry Recipe only This Thai pumpkin and green bean curry is awesome. To make this Thai curry even hotter, slice the unseeded red chilies into long strips, then dry-fry them on their own, before starting to roast the spices, stirring constantly, until they are crisp and almost blackened. Their color, crunch and taste will be awesome. INGREDIENTS 2 teaspoons ground cumin 2 teaspoons ground ginger 1 teaspoon ground coriander 1 tablespoon peanut oil 4 fresh long red chilies, sliced thinly 10 cm stalk fresh lemongrass, white part only, sliced thinly 2 garlic cloves, crushed 4 fresh kaffir lime leaves, shredded finely 1 medium Asian shallot, sliced thinly 2- 400 ml cans of coconut milk 1/3 cup (80 ml) lime juice 1 tablespoon kecap asin 1 tablespoon grated palm sugar 1 kg butternut pumpkin, chopped coarsely 250 g sugar snap peas, trimmed 200 g green beans, trimmed, chopped coarsely 1 cup coarsely chopped roasted unsalted peanuts 1/2 cup firmly packed fresh...

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...

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...