Recipe Guide

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 ...

Indian Watermelon Curry Recipe only This Indian watermelon curry is fantastic in the hot summer months. This dish dates back to when food was hard to come by and they had to make what they could from what they (Rajasthan) had. The flavor should be sweet, sour and a little hot. INGREDIENTS 1/4 of a large fresh watermelon 1 teaspoon hot chili powder 1/4 teaspoon ground turmeric powder 1/2 teaspoon coriander powder 3/4 teaspoon fresh garlic puree 1/4 teaspoon salt 2 tablespoons oil 1/4 teaspoon cumin seeds sugar to taste 3 teaspoons fresh lime juice METHOD 1. Place the watermelon on a hard surface and cut out the quarter piece, remove all the seeds. Peel off the skin and cut into 4 cm cubes. Now blend 1 cup of the fresh cut watermelon to make juice.Add to the juice the chili, turmeric, and coriander powders, garlic and salt. 2. In a medium saucepan or wok heat the oil and when hot add the cumin seeds and then in 25 seconds add the watermelon juice. Now turn down the heat and simmer for ab...

Indian Lamb Curry with Afghani Apricots Recipe only This Indian lamb curry with apricots is a popular dish in the capital Mumbai. It hails from the Persian empire hence the use of Afghani (Hunza) apricots. It has a sweet, tangy, sour taste. It is simple to prepare and cook. If you love Indian food like I do, try this dish because it is not your typical Indian restaurant food.  ENJOY!! INGREDIENTS 100 g Hunza dried apricots if you find them, or good quality from the supermarket 50 ml cooking oil 2 medium brown onions, very finely chopped 1 cm piece fresh peeled ginger, chopped 2 large fresh garlic cloves, finely chopped 1 long cinnamon stick 6 green cardamoms 1 1/2 red chili powder 1/2 teaspoon ground cumin  2 fresh large tomatoes, chopped 700 g stewing lamb 3/4 teaspoon garam masala powder 1/4 teaspoon ground black pepper Salt to taste 1 teaspoon, plus a bit more of wine vinegar 1 teaspoon caster sugar METHOD 1. Soak the apricots in a bowl with about 300 ml of cool water and 1...

Chinese Sweet and Sour Pork Recipe only This Chinese sweet and Sour pork recipe when done correctly is such a classic. Forget about the cheap take-away dish! Make it from scratch at home and I'm sure you will enjoy the difference. The classic ingredients of rice wine, soy sauce and sesame oil will give this dish its flavor. INGREDIENTS   450 g pork fillet, cut into cubes 1 tablespoon rice wine 1 tablespoon soy sauce 2 tablespoons sesame oil 1 egg lightly beaten 3 tablespoons cornflour oil for deep frying Sauce 1 carrot, sliced diagonally 150 ml homemade chicken stock 1 tablespoon light soy sauce 2 tablespoons dark soy sauce 2 tablespoons sesame oil 4 tablespoons rice vinegar 1 tablespoon caster sugar 2 tablespoons tomato sauce 2 tablespoons cornflour 1 red capsicum, chopped into small pieces 4 spring onions, chopped into 1 cm lengths Chopped, fresh coriander for garnish METHOD 1. Put the pork in a bowl with the wine, soy sauce and sesame oil and marinate for 20 minutes. Mix togethe...