Recipe Guide

THAI CHICKEN with CASHEW NUTS Recipe only This Thai chicken with cashew nuts is from the origins of Chinese cooking which is such a big part of Thai food. You can look at some of my articles on my website,. This is a great family recipe and the kids will love it. Who doesn't like cashew nuts? INGREDIENTS 1 or 2 dried long red chilies 1 tablespoon fish sauce 2 tablespoons oyster sauce 3 tablespoons homemade chicken stock 1 teasppon caster sugar 4 tablespoons vegetable oil 1/2 cup unsalted cashew nuts 4 garlic cloves, finely chopped 500 g chicken breast fillet, skinless, sliced 1/2 green capsicum, cut into strips, seeded 1/2 carrot, sliced 1 small Asian shallot, chopped into slices 2 spring onions, cut into 1 cm lengths fresh ground white pepper to sprinkle METHOD 1. Deseed the chili and cut in half 2. Mix fish sauce, oyster sauce, stock and sugar in a small bowl. 3. Heat the oil in a wok over medium heat and stir-fry the cashew nuts for 3 minutes or until golden brown. Remove with a...

Vietnamese Carrot Pickle Recipe only This is full of simple flavor and you can put it together in a few minutes. When I was a young boy I used to look in the fridge and see all this bits of pieces of food and think I need to go food shopping!! now after 35 years of cooking I have to laugh! I never throw anything out, but have learned how to use what I have. This blog is also about how to buy at the supermarket and cook, which saves money!!!! INGREDIENTS 1 garlic clove, crushed 1 fresh long red chili, chopped finely 1/4 cup (60 ml) fresh lime juice 1/4 cup (60 ml) fish sauce 1/4 cup, grated palm sugar 1/2 cup (125 ml) water 1 medium carrot, peeled, and grated coarsely METHOD 1. Combine all the ingredients together and that's it!!

Indian Date and Tamarind Chutney Recipe only This is a delicious tangy Indian relish and goes very well with meaty curries or spread on sandwiches for a burst of flavor. INGREDIENTS 2 cinnamon sticks 5 cardamon pods, bruised 2 teaspoons cloves 3 1/2 cups, seeded dried dates 1 1/2 cups white vinegar 1/2 cup brown sugar, firmly packed 2 teaspoons sea salt 1/4 cup (60 ml) vegetable oil 2 tablespoons tamarind concentrate 2 teaspoons chili powder METHOD 1. Place cinnamon, cardamon and cloves in a muslin cloth, and tie tightly. 2. Combine muslin bag with remaining ingredients in a large saucepan, bring to the boil, stirring constantly, then reduce the heat. 3. Simmer, partially covered, stirring occasionally, about 40 minutes or until the dates are soft. Remove and discard the muslin cloth.

Goan Tomato Kasaundi Pickle Recipe only This popular Indian pickle hails from Goa, and is delicious spread on top of rice, with a meal, or even used in making a sandwich. Very simple and  a sure winner. INGREDIENTS 4 large tomatoes, chopped  1 medium size brown onion, chopped 4 fresh garlic cloves, chopped 3 cm fresh, peeled ginger, finely chopped 4 fresh small red chilies, chopped 2 teaspoons ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 1/4 teaspoon ground clove 2 tablespoons vegetable oil 1/4 cup white vinegar 1/3 cup brown sugar, firmly packed METHOD 1. Blend or process ingredients until smooth. Transfer mixture to a large saucepan and cook, stirring without boiling, until the sugar has dissolved. 2. Simmer, uncovered, stirring occasionally, about 45 minutes or until it thickens slightly.

This is an article I'm writing about the history of INDIAN BUTTER CHICKEN. This is just the beginning of the article for an Asian newspaper. 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 chicken pieces and presto-butter chicken was born! The left over dish appealed to Delhites and was quickly lapped up by the rest of the wor...

Vietnamese Crab Cakes with Mango Chutney Recipe only I remember being in Saigon as the locals still  call it and having a few different crab dishes, but I still like the comfort food like this dish. Easy to make when you don't have too much time and simply delicious. This is a great lazy Friday night recipe. Make sure to buy fresh herb when needed and not substituting with dried, expensive herbs in a glass jar. It is also best to use fresh crab meat. This dish can be made ahead of time and kept in the fridge overnight. Thanks for liking the history of Asian food. INGREDIENTS MANGO CHUTNEY 1/2 cup palm sugar 1 firm, ripe mango, diced 1/4 cup rice wine vinegar 2 tablespoons fresh lime juice pinch of sea salt CRAB CAKES 1/2 cup mayonnaise 1 large egg 2 tablespoons fish sauce 1 tablespoon fresh, peeled ginger, very chopped (minced) 1 tablespoon fresh coriander leaf, finely chopped 1 teaspoon sesame oil, toasted. ( remember sesame oil is very strong) 1 long red chili, seeded and finely ...

Cambodian BBQ Pork Spare Ribs Recipe only This Cambodian BBQ pork spare ribs recipe is full of sticky, juicy Asian flavors with just a twist on the usual western style recipes. The addition of star anise is a great way to give this a unique taste of Asia. Remember the quality of the ribs will make or break this dish. Thanks for liking the history of Asian food. INGREDIENTS 3 garlic cloves  1 tablespoon chopped fresh coriander root or ground coriander powder 6 tablespoons palm sugar 7 tablespoons plum sauce 2 tablespoons light soy sauce (salt reduced) 2 tablespoons oyster sauce 1 teaspoon ground white pepper 1 teaspoon ground star anise 1 kg pork spare ribs, chopped into pieces (ask your butcher, baby back is the best) METHOD 1. Using a blender, blend the garlic and coriander roots into a paste. In a large glass bowl, combine all the ingredients and rub the marinade all over the ribs with your fingers. Cover with plastic and marinate in the fridge overnight. 2. Heat a BBQ or oven (1...