A Malaysian snack, Cucur Udang

A Malaysian snack, cucur udang (traditional prawn fritters) that combines bean sprouts, spring onion, chilli with a mixture of self-raising and rice flour.

Recipe:

1/2 cup fresh shrimp; shelled, deveined and halved
1/2 cup kucai (Chinese chives), cut into 1 inch pieces
1/2 cup fresh bean sprouts
1/4 cup chopped onion
4 cups all-purpose flour
salt to taste
1/8 drop yellow food coloring
5 tablespoons water
1 cup vegetable oil

Method :

1. In a large mixing bowl, combine shrimp, kucai, sprouts, onion, flour, salt to taste and food coloring; mix well. Add enough water to make mixture resemble muffin batter; stir together.

2. In a large saucepan or oil fryer, heat oil and drop batter by tablespoons into hot oil; fry until golden brown and serve.

Bombay Chicken Recipe

"Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit."


Recipe:

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 tsp sugar
1 tsp salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tbsp butter, melted
4 tsp curry powder, divided
1/2 tsp paprika

Method:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.

3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Chinese Tea Leaf Eggs Recipe

"It combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive!"

Recipe :

8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/4 teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Method:

1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

2. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Baked Scallops Recipe

"Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops."

Recipe :

4 tbsp butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

Method :

1. Preheat oven to 400 degrees F (200 degrees C).

2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Chicken Vegetable Soup Recipe

Recipe:

1/2 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 teaspoon oil
1 (14.5 ounce) can chicken broth
2 cups water
2 cups assorted vegetables, chopped (such as sliced carrots, broccoli florets and chopped red pepper)
1 envelope Italian salad dressing & recipe mix
1 cup Minute® White Rice, uncooked
2 tablespoons fresh parsley, chopped

Method :

1. Cook and stir chicken in hot oil in large saucepan until browned.

2. Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.

3. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.

You can substitute 1 pkg. (10 ounces) frozen mixed vegetables, thawed, for cut-up fresh vegetables.

India Butter Lamb Gravy Recipe

Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread.

Recipe:

* 2 pounds boneless lamb shoulder, cut into 1 inch pieces
* 1/2 teaspoon garam masala
* salt to taste
* 2 tablespoons butter, divided
* 1 onion, chopped
* 1/2 teaspoon ground turmeric (optional)
* 1/2 teaspoon minced ginger
* 1/2 teaspoon minced garlic
* 1/2 teaspoon chili powder
* 1 tablespoon tomato paste
* 1 cup water
* 1/2 cup creme fraiche
* 1 tablespoon honey
* 1 cup chopped fresh cilantro

Method :

1. Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.

2. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.

3. When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.