Fish Steaks with Mustard Sauce

Serves 4-6

Recipe:

4-6 halibut or turbot steaks, 1 inch (2.5 cm) thick
Salt and pepper
1.5 oz (45g) butter, melted
Lemon wedges, for serving

For the mustard sauce:

4 tablespoons Dijon mustard
1/2 pint (300 ml) double or whipping cream
1/2 teaspoon caster sugar
1 tablespoon white wine vinegar or lemon juice

Method:

1) Preheat the grill. Season the fish steaks with salt and pepper. Arrange them on an oiled rack in the grill pan and brush the tops of the steaks with melted butter.

2) Grill about 4 inch (10 cm) from the heat for 4-5 minutes on each side or until cooked. Brush with more melted butter when you turn the fish steaks.

3) Meanwhile, for the sauce, combine the ingredients in a saucepan and bring to the boil, whisking constantly. Simmer, whisking, until the sauce thickens. Remove from the heat and keep warm.

4) Transfer the fish to warmed plates. Spoon over the sauce and serve immediately, with lemon wedges.

Making Fish Stock

Fish stock is much quicker to make than meat or poultry stock. Ask your fishmonger for heads, bones and trimmings from white fish.

Makes about 2 pints (1 liter)
Recipe:

1.5 lb (700g) heads, bones and trimmings from white fish
1 onion, sliced
2 celery stalks with leaves, chopped
1 carrot, sliced
1/2 lemon, sliced (optional)
1 bay leaf
A few fresh parsley sprigs
6 black peppercorns
2 1/4 pints (1.35 liters) water
1/4 pint (150 ml) dry white wine

Method:

1) Rinse the fish heads, bones, and trimmings well under cold running water. Put in a stockpot with the vegetables, lemon, if using, the herbs, peppercorns, water and wine. Bring to the boil, skimming the surface frequently, then reduce the heat and simmer for 25 minutes.

2) Strain the stock without pressing down on the ingredients in the sieve. If not using immediately, leave to cool and then refrigerate. Fish stock should be used within 2 days, or it can be frozen for up to 3 months.

Baking Fish / Baked Fish Steaks

Most fish are suitable for baking - whole or in fillets, cutlets or steaks. Lean fish, in particular, benefit from some protection to prevent them from drying out: choose recipes that include a stuffing or coating or bake them in a little liquid or sauce, which can also be served with the fish. All of these add extra flavor to the fish too.

Cooking in foil or paper parcels is suitable for many fish, both small whole ones and pieces (fillets, cutlets or steaks). This seals in moisture, so the effect is similar to steaming. A good rule of thumb to calculate cooking time for fish is 10 minutes in a 425oF/220oC/Gas 7 oven for each 1 inch (2.5 cm), measured at the thickest part.

Baked Fish Steaks Recipe

Arrange 1.5 lb (700g) white fish steaks in a shallow baking dish. Sprinkle the fish with 2 tablespoons chopped shallot or onion and 3 tablespoons lemon juice or dry white wine. Drizzle with 1 oz (30g) melted butter and season with salt and pepper.

Bake in a 425oF/220oC/Gas 7 oven for about 10 minutes or until the fish is cooked. Pour the cooking juices over the steaks before serving. Serves 4.

To bake fish with liquid, pour over a small amount of stock, wine, water or other liquid as specified in the recipe, then add seasonings.

To bake fish in foil or paper, wrap tightly with seasonings and flavorings as specified and place the parcel on a baking sheet.

Meat Stock

The most delicious meat soups, stews, casseroles, gravies and sauces rely on a good home-made stock for success. Neither a stock cube nor a canned consommé will do if you want the best flavor. Once made, meat stock can be kept in the refrigerator for 4-5 days, or frozen for longer storage (up to 6 months).



Recipe:

Makes about 3.5 pints (2 liters)

4 lb (1.8 kg) beef bones, such as shin, leg, neck and clod, or veal or lamb bones, cut into 2.5 in (6 cm) pieces.
2 onions, peeled, quartered
2 carrots, roughly chopped
2 celery stalks, with leaves if possible, roughly chopped
2 tomatoes, coarsely chopped
7.5 pints (4.5 liters) cold water
A handful of parsley stalks
A few fresh thyme sprigs or 3/4 teaspoon dried thyme
2 bay leaves
10 black peppercorns, lightly crushed

Method:

1) Preheat a 450oF/230oC/Gas 8 oven. Put the bones in a roasting tin or flameproof casserole and roast, turning occasionally, for 30 minutes or until they start to brown.

2) Add the onions, carrots, celery and tomatoes and baste with the fat in the tin. Roast for a further 20-30 minutes or until the bones are well browned. Stir and baste occasionally.

3) Transfer the bones and vegetables to a stockpot. Spoon off the fat from the roasting tin.

4) Add a little of the water to the roasting tin or casserole and bring to the boil on top of the stove, stirring well to scrape up any browned bits. Pour this liquid into the stockpot.

5) Add the remaining water. Bring just to the boil, skimming frequently to remove all the foam from the surface. Add the parsley, thyme, bay leaves and peppercorns.

6) Partly cover the pot and simmer the stock for 4-6 hours. The bones and vegetables should always be covered with liquid, so top up with a little boiling water from time to time if necessary.

7) Strain the stock through a sieve. Skim as much fat as possible from the surface. If possible, cool the stock and then refrigerate it; the fat will rise to the top and set in a layer that can be removed easily.

Making Poultry Stock

A good home-made poultry stock is invaluable in the kitchen. It is simple and economical to make, and can be stored in the freezer for up to 6 months. If poultry giblets are available, add them (except the livers) with the wings.

Makes about 4 pints (2.5 liters)

Recipe:

2.5-3 lb (1.12-1.35 kg) poultry wings, backs and necks (chicken, turkey, etc)
2 onions, peeled, quartered
6.5 pints (4 liters) cold water
2 carrots, roughly chopped
4-5 tomatoes
2 celery stalks, with leaves if possible, roughly chopped
A small handful of fresh parsley
A few fresh thyme sprigs or 3/4 teaspoon dried thyme
1 or 3 bay leaves
10 black peppercorns, lightly crushed

Method:

1) Combine the poultry wings, backs and necks and the onions and tomatoes in a stockpot. Cook over moderate heat, stirring occasionally so they color evenly, until the poultry and onion pieces are lightly browned.

2) Add the water and stir well to mix in the sediment on the bottom of the pot. Bring to the boil and skim off the impurities as they rise to the surface of the stock.

3) Add the remaining ingredients. Partly cover the stockpot and gently simmer the stock for 3 hours.

4) Strain the stock into a bowl and leave to cool, then refrigerate.

5) When cold, remove the layer of fat that will have set on the surface.

Stock tips:

If wished, use a whole bird for making stock instead of wings, backs and necks. A boiling fowl will give wonderful flavor and provide plenty of chicken meat to use in salads, sandwiches, soups and casseroles. No salt is added to stock because as the stock reduces the flavor becomes concentrated and saltiness increases. Add salt to the dish in which the stock is used.

Thai Omelet Soup

Recipe: (Serves 4)

1 egg
15 ml/1 tablespoon groundnut (peanut) oil
900 ml/1.5 pints vegetable stock
2 large carrots, finely diced
4 outer leaves Savoy cabbage, shredded
30 ml/2 tablespoons soy sauce
2.5 ml/0.5 teaspoon granulated sugar
2.5 ml/0.5 teaspoon ground black pepper
Fresh coriander (cilantro) leaves, to garnish

Variation: You can also use pak choi (bok choy) instead of Savoy cabbage. In Thailand there are about forty different types of pak choi, including miniature versions.

Method:

1) Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan until it is hot, but not smoking as it would be too hot. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat until the omelet has set and the underside is golden. Slide it out of the pan and roll it up like a pancake. Slice into 5 mm/0.25 in rounds and set aside for the garnish.

2) Put the stock into a large pan. Add the carrots and cabbage and bring to the boil. Reduce the heat and simmer for 5 minutes, then add the soy sauce, granulated sugar and pepper.

3) Stir well, then pour into warmed bowls. Lay a few omelet rounds on the surface of each portion and complete the garnish with the coriander leaves.

Chicken and Tomato Balti

Recipe: (Serves 4)

4 tablespoons corn oil
6 curry leaves
1/2 teaspoon mixed onion and mustard seeds
8 medium tomatoes, sliced
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon garlic pulp
675 g/1.5 lb chicken, skinned, boned and cubed
150 ml/0.25 pint water
1 tablespoon sesame seeds, roasted
1 tablespoon chopped fresh coriander (cilantro)

Method:

1) Heat the oil in a deep round-bottomed frying pan (skillet) or a wok. Add the curry leaves and mixed onion and mustard seeds and stir well.
2) Lower the heat slightly and add the tomatoes.
3) While the tomatoes are gently cooking, mix together the ground coriander, chili powder, salt, ground cumin and garlic in a bowl. Tip the spices onto the tomatoes.
4) Add the chicken pieces and stir together well. Stir-fry for about 5 minutes.
5) Pour on the water and continue cooking, stirring occasionally, until the sauce thickens and the chicken is cooked through.
6) Sprinkle the sesame seeds and fresh coriander (cilantro) over the top of the dish and serve.

Moghul-Style Roast Lamb

Recipe: (Serves 4-6)

4 large onions, chopped
4 cloves garlic
1 piece fresh ginger, 5 cm/2 in long, chopped
3 tablespoons ground almonds
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons garam masala
4-6 fresh green chilies
Juice of 1 lemon
Salt, to taste
300 ml/0.5 pint/ 1.25 cups natural (plain) yogurt, beaten
1.8 kg/4 lbs leg of lamb
8-10 cloves
4 firm tomatoes, halved and grilled, to serve
Watercress, to garnish
1 tablespoon flaked (slivered) almonds, to garnish

Method:

1) Place the first 11 ingredients in a food processor and blend to a smooth paste. Gradually add the yogurt and blend until smooth. Grease a large, deep baking tray and preheat the oven to 190oC/375oF/Gas 5.

2) Remove most of the fat and skin from the lamb. Using a sharp knife, make deep pockets above the bone at each side of the thick end. Make deep diagonal gashes on both sides.

3) Push the cloves into the leg of lamb at random spots.

4) Place the lamb on the baking tray and push some of the spice mixture into the pockets and gashes.

5) Spread the remaining spice mixture evenly all over the lamb. Loosely cover the whole tray with foil. Roast in the preheated oven for 2 to 2.5 hours or until the lamb is cooked, removing the foil for the last 10 minutes of cooking time.

6) Remove from the oven and allow to rest for 10 minutes before carving. Serve with grilled tomatoes, garnished with watercress and garnish the joint with the flaked (slivered) almonds.

Khara Masala Lamb

Recipe: (Serves 4)

5 tablespoons corn oil
2 medium onions, chopped
1 teaspoon shredded ginger
1 teaspoon sliced garlic
6 whole dried red chilies
3 cardamom pods
2 cinnamon sticks
6 black peppercorns
3 cloves
1/2 teaspoon salt
450 g/1 lb boned leg of lamb, cubed
600 ml/1 pint/2.5 cups water
2 fresh green chilies, sliced
2 tablespoons chopped fresh coriander (cilantro)

Method:

1) Heat the oil in a large saucepan. Lower the heat slightly and fry the onions until they are lightly browned. Add half the ginger and half the garlic and stir well. Throw in half the red chilies, the cardamoms, cinnamon, peppercorns, cloves and salt.

2) Add the lamb and fry over a medium heat. Stir continuously with a semi-circular movement, using a wooden spoon to scrape the bottom of the pan. Continue in this way for about 5 minutes.

3) Pour in the water, cover with a lid and cook over a medium-low heat for 35-40 minutes, or until the water has evaporated and the meat is tender.

4) Add the rest of the ginger, garlic and dried red chilies, along with the fresh green chilies and fresh coriander (cilantro).

5) Continue to stir over the heat until you see some free oil on the sides of the pan. Transfer to a serving dish and serve immediately.

Karahi Chicken with Mint

Recipe: (Serves 4)

275 g/10 oz/2 cups chicken breast fillet, skinned and cut into strips
300 ml/0.5 pint/1.25 cups water
2 tablespoons soya oil
2 small bunches spring onions (scallions), roughly chopped
1 teaspoon shredded fresh ginger
1 teaspoon crushed dried red chili
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro)
1 tablespoon chopped fresh mint
3 tomatoes, seeded and roughly chopped
1 teaspoon salt
Mint and coriander (cilantro) sprigs

Method:

1) Put the chicken and water into a saucepan, bring to the boil and lower the heat to medium. Cook for about 10 minutes or until the water has evaporated and the chicken is cooked. Remove from the heat and set aside.

2) Heat the oil in a frying pan (skillet) or saucepan and stir-fry the spring onions (scallions) for about 2 minutes until soft.

3) Add the boiled chicken strips and stir-fry for about 3 minutes over a medium heat.

4) Gradually add the ginger, dried chili, lemon juice, fresh coriander (cilantro), fresh mint, tomatoes and salt and gently stir to blend all the flavors together.

5) Transfer to a serving dish and garnish with the fresh mint and coriander sprigs.

Fish with Tomato and Pine Nuts

Recipe: (Serves 6 to 8)

1 kg/ 2.2 lb fish, such as snapper, cleaned, with head and tail left on
Juice of 2 lemons
Scant 3/4 cup of pine nuts, toasted
1.5 cups spicy tomato sauce
1/2 teaspoon salt

Method:
1) Prick the fish all over with a fork and rub with 1/2 teaspoon salt. Put the fish in a roasting pan or large dish and pour over the lemon juice. Let stand for 2 hours.

2) Preheat the oven to 175oC/350oF. Sprinkle half of the pine nuts over the base of an ovenproof dish, top with half of the sauce, then add the fish and its marinade. Add the remaining tomato sauce and the remaining pine nuts.

3) Cover the ovenproof dish tightly with a lid or foil and bake in the preheated oven for 30 minutes, or until the fish is tender. Serve the fish immediately, straight from the dish.

Stewed Okra (Lady's Fingers) with Tomatoes and Cilantro

Recipe: (Serves 4-6)

400 g/14 oz can chopped tomatoes with onions and garlic
Generous pinch of ground cinnamon
Generous pinch of ground cumin
Generous pinch of ground cloves
6 tablespoons chopped fresh cilantro leaves
0.5 kg/1.1 lb okra (lady's fingers)
Salt and pepper to taste

Method:

1) Heat the tomatoes and the cinnamon, cumin, and cloves with half the cilantro in a pan, then season to taste with salt and freshly ground black pepper, and bring to a boil.

2) Add the okra and cook, stirring constantly, for 1-2 minutes. Reduce the heat to low, then simmer, stirring occasionally, for 20-30 minutes, until the okra is tender.

3) Taste for spicing and seasoning, and adjust if necessary, adding more of any one spice, salt, or pepper to taste. Stir in the remaining cilantro. Serve hot, warm, or even cold.

Clay pot Chicken and Vegetables

Recipe:

500 g (1 lb) chicken thigh fillets
1 tablespoon soy sauce
1 tablespoon dry sherry
6 dried Chinese mushrooms
2 small leeks
250 g (8 oz) orange sweet potato
2 tablespoons peanut oil
5 cm (2 inch) piece fresh ginger, shredded
1/2 cup (125 ml) chicken stock
1 teaspoon sesame oil
3 teaspoons cornflour

Method:

1) Wash the chicken under cold water and pat it dry with paper towels. Cut the chicken into small pieces. Place it in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator. Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps into shreds. Wash the leeks thoroughly to remove all grit. Cut the leeks and sweet potato into thin slices.

2) Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan, swirling it gently to coat the base and sides. Add half the chicken pieces and stir-fry briefly until seared on all sides. Transfer the chicken to a flameproof clay pot or casserole. Stir-fry the remaining chicken and add it to the clap pot. Heat the remaining oil in the wok; add the leek and ginger and stir-fry for 1 minute. Add the mushrooms, remaining marinade, stock and sesame oil and cook for 2 minutes. Transfer to the clay pot with the sweet potato and cook, covered, on the top of the stove over very low heat for about 20 minutes.

3) Dissolve the cornflour in a little water and add it to the pot. Cook, stirring, until the mixture boils and thickens. Serve the chicken and vegetables at once with steamed brown or white rice or with noodles.

Note: Like all stews, this is best cooked 1 to 2 days ahead and stored, covered, in the refrigerator to allow the flavors to mature. It can also be frozen, but omit the sweet potato. Steam or boil the potato separately when the dish is reheating and stir it through.

Balinese Fried Fish

Recipe:

750 g (1.5 lb) firm white fish fillets, such as jewfish or ling
1/2 teaspoon salt
1/2 teaspoon pepper
Oil, for shallow frying
4 red Asian shallots, finely sliced lengthways
2.5 cm (1 inch) piece lemon grass (white part only), finely chopped
2 red chilies, finely chopped
2 cm (3/4 inch) piece fresh ginger, grated
1/2 teaspoon shrimp paste
1/2 cup (125 ml) water
2 tablespoons kecap manis
1 tablespoons grated palm sugar or soft brown sugar
2 teaspoons lime juice
3 spring onions, finely chopped

Method:

1) Preheat the oven to warm 160oC (315oF/Gas 2-3). Cut the fish into bite-sized pieces; sprinkle with the salt and pepper. Heat the oil, about 2 cm (3/4 inch) deep, in a deep frying pan; add the fish 3 or 4 pieces at a time, and fry over moderately high heat for about 4 minutes, turning the pieces over, until they are a light golden brown. Drain the fish on paper towels and place in the oven to keep warm.

2) In a small pan, heat 2 tablespoons of the fish frying oil; add the shallots, lemon grass, chili, ginger and shrimp paste and cook for 3 minutes over low heat, stirring occasionally. Add the water, kecap manis and sugar, and stir until the sauce boils and thickens. Stir in the lime juice and spring onion. Drizzle the sauce over the fish and serve immediately.

Note: The fish must have a solid meaty texture or it will fall apart during the frying. Kecap manis is Indonesian soy sauce, and is slightly thicker and sweeter than Chinese soy sauce.

Hot Dry Meat Curry

Recipe:(Serves 4-6)

2 tablespoons vegetable oil
1 large onion, finely sliced
1 piece fresh ginger, 5 cm/2 in long, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tablespoons extra hot curry paste
3 teaspoons chili powder
1 teaspoon five-spice powder
1 teaspoon turmeric
Salt, to taste
900 g/2 lb lean lamb, beef or pork, cubed
175 ml/6 fl oz/ 0.75 cup thick coconut milk
Chopped tomato and coriander (cilantro) leaves, to garnish

Method:

1. Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally. Stir in the curry paste, chili, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.

2. Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover and cook for about 20 minutes.

3. Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish and serve hot.

Hot Chicken Curry

Recipe: Serves 4

2 tablespoons corn oil
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
2 medium onions, chopped
1/2 teaspoon garlic pulp
1/2 teaspoon ginger pulp
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
400 g/14 oz/1.75 cups canned tomatoes
2 tablespoons lemon juice
350 g/12 oz chicken, skinned, boned and cubed
2 tablespoons chopped fresh coriander (cilantro)
3 fresh green chilies, chopped
1/2 red (bell) pepper, cut into chunks
1/2 green (bell) pepper, cut into chunks
Fresh coriander (cilantro) springs

Method:
1. Using a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown. Lower the heat to very low.

2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, tomatoes and lemon juice.

3. Pour this mixture into the saucepan and turn up the heat to medium. Stir-fry for about 3 minutes.

4. Add the chicken pieces and stir-fry for 5-7 minutes.

5. Add the fresh coriander (cilantro), green chilies and the sliced (bell) peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until the chicken is cooked.

6. Serve hot, garnished with fresh coriander sprigs.

Honey-Braised Vegetables with Bean Curd

Recipe:

8 dried Chinese mushrooms
20 dried lily buds (optional)
2 tablespoons peanut oil
3 thin slices ginger
250 g white sweet potato, halved and sliced
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons sesame oil
45 g fried bean curd, cut into 1 cm strips
2 teaspoons cornflour
4 spring onions cut into 4 cm lengths
1 x 410 g canned baby corn
1 x 230 g canned water chestnuts, drained

Method:

Soak the mushrooms in hot water to cover for 30 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms to remove excess liquid. Remove stems. Slice the mushrooms thinly. Slice ginger thinly. Soak the lily buds separately, if using, in warm water for 30 minutes; drain.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat base and side. Add ginger and stir-fry over medium heat for 1 minute. Add the mushrooms and lily buds and stir-fry for 30 seconds. Add sweet potato with the soy, honey, sesame oil. mushroom liquid and fried bean curd.

Dissolve cornflour in a little water, add to pan. Stir until liquid thickens. Add the spring onions, corn and water chestnuts; simmer for 1 minute. Serve.

Spicy Tofu with Lemon Grass, Basil and Peanuts

Recipe: (Serves 3 to 4)

3 lemon grass stalks (white part only), finely chopped
45 ml/3 tablespoons soy sauce
2 red Serrano chilies, seeded and finely chopped
2 garlic cloves, crushed
5 ml/1 teaspoon ground turmeric
10 ml/2 teaspoon sugar
300 g/11 oz tofu, rinsed, drained, patted dry and cut into bite size cubes
30 ml/2 tablespoons groundnut (peanut) oil
45 ml/3 tablespoons roasted peanuts, chopped
1 bunch fresh basil, stalks removed
Salt

Method:

1. Using a bowl, mix together the lemon grass, soy sauce, chilies, garlic, turmeric and sugar until the sugar has dissolved. Add a little salt to taste and add the tofu, making sure it is well coated. Leave to marinate for 1 hour.

2. Heat a wok or heavy pan. Pour in the oil, add the marinated tofu, and cook, stirring frequently, until it is golden brown on all sides. Add the peanuts and most of the basil leaves.

3. Divide the tofu among individual serving dishes, scatter the remaining basil leaves over the top and serve hot or at room temperature with white rice.

Shellfish Curry with Coconut Milk and Basil

Recipe: (Serves 4)

4 cm / 1.5 inch fresh root ginger, peeled and roughly chopped
3 garlic cloves, roughly chopped
45 ml / 3 tablespoon groundnut (peanut) oil
1 onion, finely sliced
2 lemon grass stalks, finely sliced
2 green or red chilies, seeded and finely sliced
15 ml / 1 tablespoon raw cane sugar
10 ml / 2 teaspoons shrimp paste
15 ml / 1 tablespoon nuoc mam
30 ml / 2 tablespoons curry powder
550 ml / 18 fl oz / 2.5 cups coconut milk
Grated rind and juice of 1 lime
4 medium-size squid, cleaned and cut diagonally into 3 or 4 pieces
12 scallops, shelled
20 large raw shrimp, shelled and de-veined
1 small bunch fresh basil, stalks removed
1 small bunch fresh coriander, stalks removed, leaves finely chopped, to garnish
Salt

Method:

1. Using a mortar and pestle, grind the ginger and garlic until it almost resembles a paste. Heat the oil in a flameproof clay pot, wok or heavy pan and stir in the onion. Stir and cook until it begins to turn brown, then add in the garlic and ginger paste.

2. Once you start to smell the fragrant aromas, add the sliced lemon grass, sliced chilies and raw cane sugar. Cook briefly before adding the shrimp paste, nuoc mam and curry powder. Mix thoroughly with a wooden spoon and stir-fry for 1-2 minutes.

3. Add the coconut milk, lime rind and juice. Mix well and bring to the boil. Cook, stirring, for 2-3 minutes. Season to taste with salt.

4. Gently stir in the squid, scallops and shrimps and bring to the boil once more. Reduce the heat and cook gently until the shellfish turns opaque. Stir in the basil leaves and sprinkle the chopped coriander over the top. You can serve immediately from the pot.

Spicy Roast Chicken

Recipe:

Preparation time: 20 minutes
Total cooking time: 40 minutes
Serves: 4-6

1.6 kg (3.5 lb) chicken
3 teaspoons chopped red chilies
3 cloves garlic
2 teaspoons peppercorns, crushed
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 teaspoons ground turmeric
1 tablespoon lime juice
30 g (1 oz) butter, chopped

Method:

1) Preheat the oven to moderate 180oC (350oF / Gas 4). Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone. To prevent the wings from burning, tuck them underneath. Place the chicken, skins side up, on a rack in a baking dish and bake for 30 minutes.

2)Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound, until smooth. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.

3)Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red. Serve warm or at room temperature.

Barbecued Whole Fish

Recipe:

750 g (1.5 lb) small snapper or bream, cleaned and scaled
2 teaspoons green peppercorns, finely crushed
2 teaspoons chopped red chili
3 teaspoons fish sauce
1 tablespoon oil
2 medium onions, finely sliced
4 cm (1.5 in) piece fresh ginger, cut into very thin slices
3 cloves garlic, cut into very thin slices
2 teaspoon sugar
4 spring onions, cut into 4 cm (1.5 in) pieces, then finely shredded
Lemon and garlic dipping sauce, to serve

Method:

Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides. Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle, and process or grind until a paste is formed. Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.

Heat the barbecue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested. While the fish is cooking, heat the oil in a frying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.

Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with lemon and garlic dipping sauce and hot steamed rice.

Spicy Grilled Fish Pieces

Recipe:

3 cloves garlic
4 red Asian shallots
3 stems lemon grass (white part only), finely sliced
1 teaspoon ground turmeric
1 teaspoon galangal powder
2 red chilies
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
500 g (1 lb) boneless white fish fillets
1 tablespoons fish sauce
Fresh coriander leaves or watercress, to garnish

Method:

1) Place the garlic, shallots, lemon grass, turmeric, galangal powder, chilies, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding. Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.

2) Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides. Arrange the fish on a serving plate and sprinkle over the fish sauce. Serve immediately with steamed rice.

Poached Fish in Spicy Tomato Sauce

Recipes: (Serves 8)

2.5 cups fresh tomato sauce
1/2 - 1 teaspoon harissa*
4 tablespoons chopped fresh cilantro leaves
1.5 kg/3.3 lb mixed white fish fillets, cut into chunks

Method:
1. Heat the tomato sauce with the harissa and cilantro in a large pan. Add seasoning to taste and bring to a boil.

2. Remove the pan from the heat and add the fish to the hot sauce. Return to the heat and bring the sauce to a boil again. Reduce the heat and simmer very gently for about 5 minutes, or until the fish is tender. (Test with a fork: if the flesh flakes easily, then it is cooked).

3. Taste the sauce and adjust the seasoning, adding more harissa if necessary. Serve hot or warm with flat breads.

* Harissa is a chili paste spiced with cumin, garlic, and coriander. It is fiery and should be used with care until you are familiar with the flavor. Start by adding a small amount and then add more after tasting the sauce. It is normally available in the Asian stores.

Braised Lettuce and Peas with Scallions

Recipe:(Serves 4)

1/4 cup butter
4 Bibb lettuces, halved lengthwise
2 bunches of scallions (spring onions), trimmed
3.5 cups green peas
1/2 cup water
Salt to taste
Freshly ground black pepper to taste

Method:
1. Melt half the butter in a wide, heavy pan over low heat. Add the lettuces and scallions. Turn the vegetables in the butter, then sprinkle in salt and plenty of freshly ground black pepper. Cover and cook the vegetables very gently for 5 minutes, stirring once.

2. Add the peas and turn them in the buttery juices. Pour in 1/2 cup water, then cover, and cook over gentle heat for 5 minutes more. Uncover the pan and increase the heat to reduce the liquid to a few tablespoons.

3. Stir in the remaining butter and adjust the seasoning. Transfer to a warmed serving dish and serve immediately.

Kashmiri Lamb

Recipe: (Serves 4-6)

4 tablespoons vegetable oil
1/4 teaspoon asafoetida
900 g/2 lb lean lamb, cubed
1 piece fresh ginger, 5 cm/2 in long, crushed
2 cloves garlic, crushed
4 tablespoon masala paste
1 teaspoon chili powder or 2 teaspoons sweet paprika
8-10 strands saffron (optional), plus more for garnishing
Salt, to taste
About 150 ml/0.25 pint natural (plain) yogurt, beaten

Method:

1. Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.

2. Add all the remaining ingredients except the yogurt and almonds and mix well. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.

3. Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tablespoon at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick. Garnish with a spoonful of yogurt and a few saffron strands.

Mongolian Lamb

Recipe

Preparation time: 15 minutes + 1 hour marinating
Total cooking time: 15 minutes
Serves: 4

1 kg (2lb) lamb fillets
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons peanut oil
4 onions, cut into wedges
3 teaspoons cornflour
3 tablespoons soy sauce
1/4 cup (60 ml) sherry

Method:

Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.

Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.

Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.

Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok. Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened. Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds.

Beef Sate

Recipe: (serves 4 to 6)

500 g/1.25 lb beef sirloin, cut in bitesize pieces
15 ml/1 tablespoon groundnut (peanut) oil
1 bunch rocket (arugula) leaves

For the sate sauce:

60 ml/4 tablespoons groundnut (peanut) or vegetable oil
5 garlic cloves, crushed
5 dried Serrano chilies, seeded and ground
10 ml/2 teaspoon curry powder
50 g/2 oz roasted peanuts, finely ground

Method:
1. To make the sate paste, heat the oil in a wok or heavy pan and stir in the garlic until it begins to color. Add the chilies, curry powder and peanuts and stir over a gentle heat until the mixture forms a paste. Remove from the heat and leave to cool.

2. Put the beef into a large bowl. Beat the groundnut oil into the sate sauce and add the mixture to the pieces of beef. Mix well, so that the beef is evenly coated, and put aside to marinate for 30-40 minutes.

3. Soak four to six wooden skewers in water for 30 minutes. Prepare a barbecue. Thread the meat on to the skewers and cook for 2-3 minutes on each side or until cooked. Serve the meat with the rocket leaves for wrapping. Alternatively, you could also serve with cut cucumber and onions.

500 Healthy Chinese Recipes Cookbook

This is NOT an ordinary cookbook. It is a cookbook packed with:

*A master chef's 45 years of cooking experience
*20 years of my Chinese cooking practice
*Almost 4 years of cooking, writing and research
*And of course, my love for my aunt for my whole life

You will be delighted to find this cookbook.

In 2000, my friend suggested me to translate my cookbook into English and bring it to all people around the world who love Chinese food. In order to let this book be suitable for most people, I visited all the major Chinese restaurants here in Ohio and studied hundreds of restaurant menus. I talked to scores of doctors about healthy eating and nutrition. I subscribed to several major health publications and read health news regularly. After two years of research, I came up with my English version e-cookbook "Real and Healthy Chinese Cooking".

Click Here to get your copy now!

Tandoori Chicken

Recipe: (Serves 4)

4 chicken quarters
175 ml/6 fl oz/ 0.75 cup natural (plain) low-fat yogurt
1 teaspoon garam masala
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1.5 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon lemon juice
1 teaspoon salt
Few drops red food coloring
2 tablespoons corn oil

Garnish:

Mixed salad leaves
Lime wedges
1 tomato, quartered

Method:
1. Skin, rinse and pat dry the chicken quarters. Make 2 slits into the flesh of each piece, place in a dish and set aside.
2. Mix together the yogurt, garam masala, ginger, garlic, chili powder, turmeric, ground coriander, lemon juice, salt, red coloring and oil, and beat so that all the ingredients are well mixed together.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
4. Preheat the oven to 240oC/475oF/Gas 9. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked right through and browned on top.
6. Remove from the oven, transfer onto a serving dish and garnish with the salad leaves, lime and tomato. Serve.

Grilled Skewered Beef Recipe

Recipe:

500 g (1 lb) sirloin steak
2 teaspoons chili flakes
4 stems lemon grass (white part only), finely chopped
2 slices fresh galangal, finely chopped
2 slices fresh turmeric, finely chopped
4 cloves garlic, crushed
4 teaspoons grated palm sugar or soft brown sugar
1/2 cup (125 ml) oyster sauce
1 teaspoon salt
2 tablespoons oil

Method:

Cut the steak into long thin strips. Place the strips of meat in a glass bowl. Pound the chili, lemon grass, galangal, turmeric and garlic in a mortar and pestle. Add the palm sugar, oyster sauce, salt and oil and combine well. Spoon the marinade over the meat and mix well. Cover with plastic wrap and refrigerate for 4 hours. Thread the meat onto wooden skewers which have been soaked in water for 30 minutes.

Preheat the grill to hot; grill the skewered beef on both sides until browned. Alternatively you can cook the meat on a hot barbecue grill.

Luffa Squash with Mushrooms, Spring Onions and Coriander

Recipe(Serves 4)

750 g/1 lb 10 oz luffa squash, peeled
30 ml/2 tablespoons groundnut (peanut) or sesame oil
2 shallots, halved and sliced
2 garlic cloves, finely chopped
115 g/4 oz/1.5 cups button (white) mushrooms, quartered
15 ml/1 tablespoon mushroom sauce
10 ml/2 teaspoons soy sauce
4 spring onions (scallions), cut into 2 cm/0.75 inch pieces
Fresh coriander (cilantro) leaves and thin strips of spring onion, to garnish

Method

1) Cut the luffa squash diagonally into 2 cm/0.75 inch thick pieces. Heat the oil in a large wok or heavy pan. Stir in the halved shallots and garlic, stir-fry until they begin to turn golden color, then add the mushrooms.

2) Add the soy sauce and the squash. Reduce the heat, cover and cook gently for a few minutes until the squash is tender. Stir in the spring onion pieces, garnish with coriander and spring onion strips, and serve with white rice.

Stir-Fried Chicken with Chilies and Lemon Grass

Recipes: (Serves 4)

15 ml / 1 tablespoon sugar
30 ml / 2 tablespoon sesame or groundnut (peanut) oil
2 garlic cloves, finely chopped
2-3 green or red chilies, seeded and finely chopped
2 lemon grass stalks (white part only), finely sliced
1 onion, finely sliced
350 g / 12 oz skinless chicken breast fillets, cut into bite-size strips
30 ml / 2 tablespoons soy sauce
15 ml / 1 tablespoon nuoc mam
1 bunch fresh coriander (cilantro), stalks removed, leaves chopped
Salt and ground black pepper
Nuoc Cham, to serve

Method:
1. To make a caramel sauce, put the sugar into a pan with 5 ml/1 teaspoon water. Heat gently until the sugar has dissolved and turned golden. Set aside.

2. Heat a large wok or heavy pan and add the sesame or groundnut oil. Stir in the chopped garlic, chilies and lemon grass, and stir-fry until they become fragrant and golden. Add the onion and stir-fry for 1 minute, then add the chicken strips.

3. When the chicken is cooked through, add the soy sauce, nuoc mam and caramel sauce. Stir to mix and heat through, then season with a little salt and pepper. Toss the coriander into the chicken and serve with nuoc cham to drizzle over it.

To Prepare Nuoc Cham

There are many versions of this popular chili dipping sauce, varying in degrees of sweet, sour and chili. Some people add rice vinegar to the mix. Depending on the amount of liquid added, this recipe makes about 200 ml/7 fl oz/scant 1 cup, which is plenty for all the dishes. If you don't use it all in one sitting, it will keep well in the refrigerator for about two weeks. If you are doing a lot of Vietnamese cooking, it is an extremely handy sauce to have ready-made in quantity.

Recipes:

4 garlic cloves, roughly chopped
2 red Thai chilies, seeded and roughly chopped
15-20 ml/3-4 teaspoon sugar
Juice of 1 lime
60 ml/4 tablespoons nuoc mam (See below)

Method:

Using a mortar and pestle, pound the garlic with the chilies and sugar and grind to make a paste. Squeeze in the lime juice, add the nuoc mam and then stir in 60-75 ml/4-5 tablespoons water, according to taste. Blend well.

Nuoc Mam

The principal ingredient that is quintessentially Vietnamese is nuoc mam, which is a fermented fish sauce with a pungent smell. It is a condiment that most Vietnamese can't do without as it is splashed into practically every soup, stir-fry and marinade, as well as serving as a standard dipping sauce.

To make nuoc mam, small, silver anchovies are layered with salt and left to ferment in barrels for about three months; the liquid gathered in the base is then drained off and poured back over the fish to ferment for a further three months. The liquid, which by this time is extremely pungent, is then drained and strained into bottles where it is left to mature even further. This sit the first pressing, which is of high quality, and is generally used as a table condiment. The second and third pressings are less pungent and are used for cooking.

Bottles are available in most Asian stores. Look for a rich, dark color with the words ngon or thuong hang on the label as these indicate a superior quality.

Steamed Fish with Ginger

Recipe:

1 x 750 g snapper, cleaned and scaled
2 tablespoons finely grated ginger
2 teaspoons dry sherry
2 tablespoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
2 spring onions, finely sliced diagonally
1/2 cup pine nuts, toasted
1 rasher bacon, diced and cooked until crisp, optional

Method:

Wash the snapper, removing any remaining loose scales. Pat dry with absorbent paper. Place fish on a large heatproof dish; sprinkle with ginger, sherry and soy. Leave 30 minutes in the refrigerator.

Place a round cake-cooking rack in a wok and balance the dish on it. Carefully pour 6 to 8 cups of boiling water into the wok. Cover the wok and steam the fish over a rolling boil for 10 minutes.

Test for degree of cook by flaking a little flesh from the thickest part of the fish with a fork. It is ready when it flakes easily and is milky white. Turn off heat and keep dish covered.

Heat the oils in a small pan until very hot. Carefully remove fish on its dish from the wok. Sprinkle the spring onion over the fish, carefully pour on the hot oil. Garnish with nuts and bacon, if used. Serve at once with stir-fried vegetables and steamed rice.

Sautéed Lamb with Eggplant

Recipe:

2 large eggplants, ends cut off, thickly sliced
45 ml/3 tablespoons olive oil
8 lamb cutlets, trimmed
2 cloves garlic, crushed
6 large tomatoes, blanched, skinned and thickly sliced
Salt and freshly ground black pepper

Sauce:
2 tablespoon fresh mint, chopped
150 ml natural yogurt
Freshly ground black pepper

Garnish:
1 lemon, sliced
Sprigs of mint

Method:

Sprinkle salt over the eggplant and leave for 20 minutes. Rinse the eggplant and dry with absorbent kitchen paper. Heat 30 ml/2 tablespoons olive oil in a wok over a very high heat and add the lamb cutlets. When brown, lower the heat and continue cooking until the meat is tender - about 5 minutes on each side. Remove from the wok, drain on absorbent kitchen paper and keep in a warm oven.

Add the remaining oil to the wok and fry the eggplant slices with the garlic until they are lightly browned on both sides. (If the oil dries out, add a little more). When they are cooked, push them up the side of the wok and add the tomato slices. Stir-fry for a few moments and season with salt and pepper.

Place the vegetables on a dish and arrange the cutlets over the vegetables. Garnish with lemon slices and sprigs of mint. Prepare the sauce by stirring the mint into the yogurt. Grind some black pepper over it and serve in a small bowl.

Steamed Marbled Grouper with Ham Recipe

Recipe:

1 brown marbled grouper (approx. 750 g)
13 g ham
5 sprigs spring onions
3 slices ginger
Chinese parsley
Cooked oil
1/2 teaspoon cornflour

Soy sauce for steamed fish:
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
Ground white pepper
2 tablespoons boiling water

Method:

Shred the ham and ginger slices. Gut the marbled grouper. Wash and drain. Marinate with 1 teaspoon of oil and 1/2 teaspoon of cornflour. Put the spring onion on the plate. Put the grouper on top of the spring onion. Arrange ginger and ham shreds on top of the fish. Steam for 10 minutes over high heat. Drain the liquid on the plate. Pour cooked oil and soy sauce over the fish. Sprinkle Chinese parsley at last. Serve hot.

Barbecued Whole Fish Recipe

Recipe:

750 g (1.5 lb) small snapper or bream, cleaned and scaled
2 teaspoons green peppercorns, finely crushed
2 teaspoons chopped red chili
3 teaspoons fish sauce
1 tablespoon oil
2 medium onions, finely sliced
4 cm (1.5 in) piece fresh ginger, cut into very thin slices
3 cloves garlic, cut into very thin slices
2 teaspoon sugar4 spring onions, cut into 4 cm (1.5 in) pieces, then finely shredded
Lemon and garlic dipping sauce, to serve

Method:

Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides. Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle, and process or grind until a paste is formed. Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.

Heat the barbecue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested. While the fish is cooking, heat the oil in a frying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.

Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with lemon and garlic dipping sauce and hot steamed rice.

Laksa Lemak

Recipe

500 g (1 lb) Raw shrimps
500 g (1 lb) Prepared fish cakes
185 g (6 oz) Crabmeat, optional
1 tablespoon Oil
10 cups Water
375 g (12 oz) Rice vermicelli
250 g (8 oz) Fresh bean sprouts
1 Cucumber
Salt to taste
Small bunch laksa leaves (Vietnamese mint)
Sambal ulek or sambal bajak
Fresh limes, optional

For the soup -
6 Large dried red chilies
2 teaspoons Dried shrimp paste (belacan)
2 Medium onions
2 teaspoons Laos powder
6 Candlenuts
2 stems Lemon Grass
4 tablespoons Peanut oil
1teaspoon Ground turmeric
1 tablespoons Ground coriander
6 cups Coconut Milk

Method :

1)Wash the shrimps well, remove shells, heads and reserve for making stock.
2)De-vein the shrimps, slice the fish cakes and pick over the crabmeat for any bony bits. Keep the seafood refrigerated until required.
3)Heat a tablespoon of oil in a saucepan, add the well-drained shrimp shells and heads and fry, stirring, until they turn red.
4)Add the water and 2 teaspoons salt and simmer, covered, for about 1 hour or until reduced by a third. Strain stock, discard shells and heads.
5)Pour very hot water over the rice vermicelli in a bowl and leave to soak for 10 minutes. Drain.
6)Pinch any straggly tails off the bean sprouts, wash well and drain in a colander.
7)Peel and seed the cucumber and cut into matchsticks strips.
8)Shred the laksa leaf finely.

To make the soup -

1)Break off stems of dry chilies and shake out the seeds. Soak the chilies and belacan in hot water for at least 10 minutes.
2)Put the chilies, shrimps, onions, laos powder, candlenuts and finely sliced lemon grass (use only the white part) into the container of an electric blender.
3)Add a little of the soaking water to facilitate blending, and grind to a puree.
4)Heat 3 tablespoons oil in a heavy saucepan and fry the ground mixture, stirring to prevent burning, until it is brown and smells fragrant.
5)Add the turmeric and coriander and stir fry for a minute longer.
6)Add the strained stock and simmer for about half and hour.
7)Before serving, add the coconut milk, taste and correct seasoning.
8)Add the sliced fish cakes and crabmeat and bring to simmering point.
9)Drain the rice vermicelli and add to the soup.
10)Heat a tablespoon of oil and stir fry the shrimps for just a couple of minutes, adding a little salt to taste.
11)Serve the laksa lemak in a large bowls, topping each bowl with bean sprouts, cucumber strips, a few shrimps and shreds of laksa leaf.
12)Serve chili sambal separately for intrepid chili eaters and halved limes or lemon for those who prefer a more piquant flavor.

Balinese Fried Fish Recipe

Recipe:

750 g (1.5 lb) firm white fish fillets, such as jewfish or ling
1/2 teaspoon salt
1/2 teaspoon pepper
Oil, for shallow frying
4 red Asian shallots, finely sliced lengthways
2.5 cm (1 inch) piece lemon grass (white part only), finely chopped
2 red chilies, finely chopped
2 cm (3/4 inch) piece fresh ginger, grated
1/2 teaspoon shrimp paste
1/2 cup (125 ml) water
2 tablespoons kecap manis
1 tablespoons grated palm sugar or soft brown sugar
2 teaspoons lime juice
3 spring onions, finely chopped

Method:

Preheat the oven to warm 160oC (315oF/Gas 2-3). Cut the fish into bite-sized pieces; sprinkle with the salt and pepper. Heat the oil, about 2 cm (3/4 inch) deep, in a deep frying pan; add the fish 3 or 4 pieces at a time, and fry over moderately high heat for about 4 minutes, turning the pieces over, until they are a light golden brown. Drain the fish on paper towels and place in the oven to keep warm.

In a small pan, heat 2 tablespoons of the fish frying oil; add the shallots, lemon grass, chili, ginger and shrimp paste and cook for 3 minutes over low heat, stirring occasionally. Add the water, kecap manis and sugar, and stir until the sauce boils and thickens. Stir in the lime juice and spring onion. Drizzle the sauce over the fish and serve immediately.

Note: The fish must have a solid meaty texture or it will fall apart during the frying. Kecap manis is Indonesian soy sauce, and is slightly thicker and sweeter than Chinese soy sauce.

Preparation time: 25 minutes
Total cooking time: 30 minutes
Serves: 4

Hot Dry Meat Curry

This delicious Hot Dry Meat Curry dish is nearly as hot as one of India's hottest curry but the spices can still be distinguished above the chili. If you like hot and spicy food, then you should try this recipe.

Recipe: (Serves 4-6)
2 tablespoons vegetable oil
1 large onion, finely sliced
1 piece fresh ginger, 5 cm/2 in long, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tablespoons extra hot curry paste
3 teaspoons chili powder
1 teaspoon five-spice powder
1 teaspoon turmeric
Salt, to taste

900 g/2 lb lean lamb, beef or pork, cubed
175 ml/6 fl oz/ 0.75 cup thick coconut milk

Chopped tomato and coriander (cilantro) leaves, to garnish

Method:

1. Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally. Stir in the curry paste, chili, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.

2. Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover and cook for about 20 minutes.

3. Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish and serve hot.

Hot Chicken Curry

This Indian curry has a nice thick sauce, and it is made using red and green (bell) peppers for the extra colors. This delicious curry can be served with either the wholemeal (whole-wheat) chapatis or just plain boiled rice.

Recipe

Ingredients: Serves 4
2 tablespoons corn oil
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
2 medium onions, chopped
1/2 teaspoon garlic pulp
1/2 teaspoon ginger pulp
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
400 g/14 oz/1.75 cups canned tomatoes
2 tablespoons lemon juice
350 g/12 oz chicken, skinned, boned and cubed
2 tablespoons chopped fresh coriander (cilantro)
3 fresh green chilies, chopped
1/2 red (bell) pepper, cut into chunks
1/2 green (bell) pepper, cut into chunks
Fresh coriander (cilantro) springs

Method:

1. Using a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown. Lower the heat to very low.

2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, tomatoes and lemon juice.

3. Pour this mixture into the saucepan and turn up the heat to medium. Stir-fry for about 3 minutes.

4. Add the chicken pieces and stir-fry for 5-7 minutes.

5. Add the fresh coriander (cilantro), green chilies and the sliced (bell) peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until the chicken is cooked.

6. Serve hot, garnished with fresh coriander sprigs.

Note: If you prefer a milder version of this delicious chicken curry, just omit some or all of the fresh green chilies.

Honey-Braised Vegetables with Bean Curd

Recipe

8 dried Chinese mushrooms
20 dried lily buds (optional)
2 tablespoons peanut oil
3 thin slices ginger
250 g white sweet potato, halved and sliced
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons sesame oil
45 g fried bean curd, cut into 1 cm strips
2 teaspoons cornflour
4 spring onions cut into 4 cm lengths
1 x 410 g canned baby corn
1 x 230 g canned water chestnuts, drained

Method:

Soak the mushrooms in hot water to cover for 30 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms to remove excess liquid. Remove stems. Slice the mushrooms thinly. Slice ginger thinly. Soak the lily buds separately, if using, in warm water for 30 minutes; drain.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat base and side. Add ginger and stir-fry over medium heat for 1 minute. Add the mushrooms and lily buds and stir-fry for 30 seconds. Add sweet potato with the soy, honey, sesame oil. mushroom liquid and fried bean curd.

Dissolve cornflour in a little water, add to pan. Stir until liquid thickens. Add the spring onions, corn and water chestnuts; simmer for 1 minute. Serve.

Vietnamese Shellfish Curry

This is a delicious Vietnamese recipe made with shrimps, squid and scallops but any combination of shellfish, or even add chunks of filleted fish could be used. This is best served with steamed rice with chilies.

Recipe (for 4)

4 cm / 1.5 inch fresh root ginger, peeled and roughly chopped
3 garlic cloves, roughly chopped
45 ml / 3 tablespoon groundnut (peanut) oil
1 onion, finely sliced
2 lemon grass stalks, finely sliced
2 green or red chilies, seeded and finely sliced
15 ml / 1 tablespoon raw cane sugar
10 ml / 2 teaspoons shrimp paste
15 ml / 1 tablespoon nuoc mam
30 ml / 2 tablespoons curry powder
550 ml / 18 fl oz / 2.5 cups coconut milk
Grated rind and juice of 1 lime
4 medium-size squid, cleaned and cut diagonally into 3 or 4 pieces
12 scallops, shelled
20 large raw shrimp, shelled and de-veined
1 small bunch fresh basil, stalks removed
1 small bunch fresh coriander, stalks removed, leaves finely chopped, to garnish
Salt

Method:

1. Using a mortar and pestle, grind the ginger and garlic until it almost resembles a paste. Heat the oil in a flameproof clay pot, wok or heavy pan and stir in the onion. Stir and cook until it begins to turn brown, then add in the garlic and ginger paste.

2. Once you start to smell the fragrant aromas, add the sliced lemon grass, sliced chilies and raw cane sugar. Cook briefly before adding the shrimp paste, nuoc mam and curry powder. Mix thoroughly with a wooden spoon and stir-fry for 1-2 minutes.

3. Add the coconut milk, lime rind and juice. Mix well and bring to the boil. Cook, stirring, for 2-3 minutes. Season to taste with salt.

4. Gently stir in the squid, scallops and shrimps and bring to the boil once more. Reduce the heat and cook gently until the shellfish turns opaque. Stir in the basil leaves and sprinkle the chopped coriander over the top. You can serve immediately from the pot.

Spicy Roast Chicken Recipe

Preparation time: 20 minutes
Total cooking time: 40 minutes
Serves: 4-6

Spicy Roast Chicken
Recipes:

1.6 kg (3.5 lb) chicken
3 teaspoons chopped red chilies
3 cloves garlic
2 teaspoons peppercorns, crushed
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 teaspoons ground turmeric
1 tablespoon lime juice
30 g (1 oz) butter, chopped

Method:

Preheat the oven to moderate 180oC (350oF / Gas 4). Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone. To prevent the wings from burning, tuck them underneath. Place the chicken, skins side up, on a rack in a baking dish and bake for 30 minutes.

Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound, until smooth. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.

Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red. Serve warm or at room temperature.

Spicy Grilled Fish Pieces

From http://www.asianonlinerecipe.com

Preparation time: 15 minutes + 15 minutes marinating
Total cooking time: 6 minutes
Serves: 4

Recipe:
3 cloves garlic
4 red Asian shallots
3 stems lemon grass (white part only), finely sliced
1 teaspoon ground turmeric
1 teaspoon galangal powder
2 red chilies
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
500 g (1 lb) boneless white fish fillets
1 tablespoons fish sauce
Fresh coriander leaves or watercress, to garnish

Method:
Place the garlic, shallots, lemon grass, turmeric, galangal powder, chilies, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding. Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.

Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides. Arrange the fish on a serving plate and sprinkle over the fish sauce. Serve immediately with steamed rice.

Poached Fish in Spicy Tomato Sauce

Any white fish fillets can bestcwvxj used in this recipe - cod, haddock, hake, or halibut are all good for this dish. Serve the fish with flat breads, such as pita, and a spicy tomato relish. It is also good with rice and salad greens with a refreshing lemon juice dressing.

Recipe
Ingredients: (Serves 8)
2.5 cups fresh tomato sauce
1/2 - 1 teaspoon harissa*
4 tablespoons chopped fresh cilantro leaves
1.5 kg/3.3 lb mixed white fish fillets, cut into chunks

Method:

1. Heat the tomato sauce with the harissa and cilantro in a large pan. Add seasoning to taste and bring to a boil.

2. Remove the pan from the heat and add the fish to the hot sauce. Return to the heat and bring the sauce to a boil again. Reduce the heat and simmer very gently for about 5 minutes, or until the fish is tender. (Test with a fork: if the flesh flakes easily, then it is cooked).

3. Taste the sauce and adjust the seasoning, adding more harissa if necessary. Serve hot or warm with flat breads.

* Harissa is a chili paste spiced with cumin, garlic, and coriander. It is fiery and should be used with care until you are familiar with the flavor. Start by adding a small amount and then add more after tasting the sauce. It is normally available in the Asian stores.

Luffa Squash Recipe

inter gourds, such as pumpkins, bitter melons, luffa squash and a variety of other squashes that come under the kabocha families, are popular ingredients for soups and braised vegetable dishes. And there is no difference for this delicious recipe.

Luffa Squash Recipe

Ingredients: (Serves 4)

750 g/1 lb 10 oz luffa squash, peeled
30 ml/2 tablespoons groundnut (peanut) or sesame oil
2 shallots, halved and sliced
2 garlic cloves, finely chopped
115 g/4 oz/1.5 cups button (white) mushrooms, quartered
15 ml/1 tablespoon mushroom sauce
10 ml/2 teaspoons soy sauce
4 spring onions (scallions), cut into 2 cm/0.75 inch pieces
Fresh coriander (cilantro) leaves and thin strips of spring onion, to garnish

Method:

1. Cut the luffa squash diagonally into 2 cm/0.75 inch thick pieces. Heat the oil in a large wok or heavy pan. Stir in the halved shallots and garlic, stir-fry until they begin to turn golden color, then add the mushrooms.

2. Add the soy sauce and the squash. Reduce the heat, cover and cook gently for a few minutes until the squash is tender. Stir in the spring onion pieces, garnish with coriander and spring onion strips, and serve with white rice.

Malaysian Chili Crab

Ingredients:
2 fresh crabs approximately 500 g each
1/2 cup pPlain flour
1/4 cup cooking oil
1 medium finely chopped onion
5 cm fresh ginger finely grated
4 cloves finely chopped garlic
5 red chilies, finely chopped
2 cups bottled tomato pasta sauce
1 cup water
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
2 tablespoons soft brown sugar

Method:
*Wash the crabs well and scrub the shell.
*Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts.
*Hit the legs and larger front nippers with the flat side of the cleaver to crack the shell. This is to make the eating process easier.
*Lightly and carefully coat the shells with a little flour.
*Heat about 2 tablespoons cooking oil in a large wok and cook 1 1/2 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.
*Repeat with the remaining crab halves.
*Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
*Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
*Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
*Do not overcook.
*Serve with steamed rice.

Note : It is important that you use only freshly caught crabs.

Chicken Korma from India

In the west, the term Korma has come to represent a very mild dish with a heavy cream sauce. The word 'korma' actually means braising and the dish can be either very mild or very fiery depending on the region. Korma is Mogul in origination and in the north of India where they became established, a wide array of kormas are served. This recipe is a variation on a northern korma which is generally made with rich ingredients like saffron, nuts, cream, etc.

Ingredients:

Spices:
A pinch of saffron threads
6 green cardamom pods, bruised to release the flavour
2 x 1" pieces of cinnamon stick
4 cloves
1/2 teaspoon ground turmeric
1/2 - 1 teaspoon chilli powder
1/2 teaspoon ground white pepper
1 tablespoon ground coriander
1/2 teaspoon garam masala

Ginger and Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water

The Meat:
700g / 1lb chicken breast or thigh fillets, skinned and trimmed of excess fat. The breasts should be diced into 5cm(2ins) cubes and the thighs halved.

Other Ingredients:
50g / 2 oz raw cashew pieces
150ml / 5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste

Method:

* Put the cashews and saffron in a bowl and pour over the boiling water. Leave to soak for 15 - 20 minutes.

* Put the chicken into a large mixing bowl. Whisk the yoghurt (this prevents curdling during cooking) and add to the chicken. Set aside for 15 - 20 minutes.

* Make the ginger and garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a purée.

* Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25 - 30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften (6 - 7 minutes).

* Add the ginger and garlic paste and fry for a further 2 minutes.

* Add the salt, turmeric, chilli powder, white pepper and ground coriander and fry gently for about a minute.

* Add the chicken and increase the heat to medium high. Stir until the chicken is opaque. Pour in the stock or water, cover the pan and reduce the heat to low. Simmer for 15 - 20 minutes.

* Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.

* Add the garam masala and cook, uncovered, for 2 - 3 minutes. Remove from the heat and serve.

Serves 4

Please also watch this video on how to make another version of Chicken Korma: