Piquant Pumpkin and Coconut Soup Recipe

When there are plenty of pumpkins about, soup seems the obvious answer. This Thai version is a little out-of-the-ordinary and taste superb. Add salt to this soup with care, the shrimps will have been lightly salted before drying, and the shrimp paste and fish sauce may also be salty.

Ingredients: (Serves 4-6)

1 lemon grass stalk
2 garlic cloves, crushed
4 shallots, finely chopped
2.5 ml/0.5 teaspoon shrimp paste
15 ml/1 tablespoon dried shrimps, soaked in water for 10 minutes and drained
2 fresh green chilies, seeded
Salt, to taste
600 ml/1 pint/2.5 cups chicken stock
450 g/1 lb pumpkin, cut into 2 cm/0.75 inch chunks
600 ml/1 pint/2.5 cups creamed coconut
30 ml/2 tablespoons Thai fish sauce (nam pla)
5 ml/1 teaspoon granulated sugar
8-12 small cooked peeled shrimps (prawns)
Ground black pepper, to taste
2 fresh red chilies, seeded and finely sliced, to garnish
10-12 fresh basil leaves, to garnish

Method:

Cut off the lower 5 cm/2 inch of the lemon grass stalk and chop it roughly. Put it in a mortar and add the garlic, shallots, shrimp paste, dried shrimps, green chilies and salt. Grind to a paste. Pour the chicken stock into a large pan. Bring it to the boil, add the ground paste and stir gently to blend it into the stock.

Add the pumpkin and simmer for about 10-15 minutes or until the pumpkin is tender. Stir in the creamed coconut, then bring back to a simmer. Add the Thai fish sauce, sugar and ground black pepper to taste.

Add the shrimps and cook until they are heated through. Serve in heated soup bowls, each one garnished with the finely sliced red chilies and the whole basil leaves.

Chili and Pak Choi Omelet Parcels Recipe

Recipe: (Serves 4)

130 g/4.5 oz broccoli, cut into small florets
30 ml/2 tablespoons groundnut (peanut) oil
1 cm/0.5 inch piece fresh root ginger, finely grated (shredded)
1 large garlic clove, crushed
2 fresh red chilies, seeded and finely sliced
4 spring onions (scallions), diagonally sliced
175 g/6 oz/3 cups pak choi (bok choy), shredded
50 g/2 oz/2 cups fresh coriander (cilantro) leaves, plus extra to garnish
115 g/4 oz/2 cups beansprouts
45 ml/3 tablespoons black bean sauce
4 eggs
Salt and ground black pepper

Method:

Bring a pan of lightly salted water to the boil and blanch the broccoli for 2 minutes. Drain, then refresh under cold running water, and drain again. Heat 15 ml/1 tablespoon of the oil in a frying pan and stir-fry the ginger, garlic and half the chili for 1 minute. Add the spring onions, broccoli and pak choi, and toss the mixture over the heat for 2 minutes more.

Chop three-quarters of the coriander and add to the frying pan. Add the beansprouts and stir-fry for 1 minute, then add the black bean sauce and heat through for 1 minute more. Remove the pan from the heat and keep warm.

Mix the eggs lightly with a fork and season well. Heat a little of the remaining oil in a small frying pan and add one-quarter of the beaten egg. Tilt the pan so that the egg covers the base, then sprinkle over one-quarter of the reserved coriander leaves. Cook until set, then turn out the omelet on to a plate and keep warm while you make 3 more omelets.

Spoon one-quarter of the stir-fry on to each omelet and roll up. Cut in half crossways and serve, garnished with coriander leaves and chili slices.

Thai Beef and Mushroom Salad Recipe

Recipe: (Serves 4)

675 g/1.5 lb fillet (tenderloin) or rump (round) steak
30 ml/2 tablespoons olive oil
2 small mild red chilies, seeded and sliced
225 g/8 oz/3.25 cups fresh shiitake mushrooms, stems removed and caps sliced

For the dressing

3 scallions (spring onions), finely chopped
2 garlic cloves, finely chopped
Juice of 1 lime
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon soft light brown sugar
30 ml/2 tablespoons chopped fresh cilantro (coriander)

To serve

1 cos or romaine lettuce, torn into strips
175 g/6 oz cherry tomatoes, halved
5 cm/2 inches piece cucumber, peeled, halved and thinly sliced
45 ml/3 tablespoons toasted sesame seeds

Method:

Preheat the grill (boiler) to medium, then cook the steak for 2-4 minutes on each side, depending on how well done you like it. (In Thailand, the beef is traditionally served quite rare). Leave to cool for at least 15 minutes. Slice the meat as thinly as possible and place the slices in a bowl.

Heat the olive oil in a small frying pan. Add the seeded and sliced red chilies and the sliced shiitake mushroom caps. Cook for 5 minutes, stirring occasionally. Turn off the heat and add the steak slices to the pan. Stir well to coat the beef slices in the chili and mushroom mixture.

Make the dressing by mixing all the ingredients in a bowl, then pour it over the meat mixture and toss gently. Arrange the lettuce, tomatoes and cucumber on a serving plate. Spoon the steak mixture in the center and sprinkle the sesame seeds over. Serve at once.

Thai Beef Salad Recipe

Recipe: (Serves 4)

Oil, for frying
2 sirloin steaks, each about 225 g/8 oz
1 lemon grass stalk, trimmed
1 red onion, finely sliced
1 fresh red chili, finely chopped
0.5 cucumber, cut into strips
30 ml/2 tablespoons chopped scallion (spring onions)
Juice of 2 limes
15-30 ml/1-2 tablespoons Thai fish sauce (nam pla)
Chinese mustard cress, or fresh herbs, to garnish

Method:

Heat a large frying pan until hot, add a little oil and pan-fry the steaks for 6-8 minutes for medium-rare. If you prefer, cook the steaks under a preheated medium grill (broiler). Allow to rest for 10-15 minutes.

Cut off the lower 5 cm/2 inches of the lemon grass stalk and chop it finely. When the meat is cool, slice it thinly on a cutting board and put the slices in a large bowl. Add the sliced onion, chili, cucumber, lemon grass and chopped scallions to the meat slices.

Toss the salad and flavor with the lime juice and fish sauce. Transfer to a serving bowl or plate and serve at room temperature or chilled, garnished with Chinese mustard cress or fresh herbs.

Green Chili Dhal Recipe

This dhal (Tarka Dhal) is probably the most popular of lentil dishes and is found in most Indian and Pakistani restaurants. In India, the term 'dhal' refers to any of almost 60 varieties of dried pulses, including mungbeans, peas and all sorts of lentils, including red, yellow and brown. Adapt the recipe according to the contents of your store cupboard. Also, dried red chilies are available in many different sizes. If the ones you have are large, or if you want a less spicy flavor, reduce the quantity specified to 1-2.

Recipe: (Serves 4)

115 g/4 oz/0.5 cup masoor dhal (split red lentils)
50 g/2 oz/0.25 cup moong dhal (small split yellow lentils)
600 ml/1 pint/2.5 cups water
5 ml/1 teaspoon ginger pulp
5 ml/1 teaspoon garlic pulp
1.5 ml/0.25 teaspoon ground turmeric
2 fresh green chilies, chopped
7.5 ml/1.5 teaspoon salt

For the tarka:
30 ml/2 tablespoons oil
1 onion, sliced
1.5 ml/0.25 teaspoon mixed mustard and onion seeds
4 dried red chilies
1 tomato, sliced

To garnish:

15 ml/1 tablespoon chopped fresh coriander (cilantro)
1-2 fresh green chilies, seeded and sliced
15 ml/1 tablespoon chopped fresh mint

Method:

Pick over the lentils for any stones before washing them. Boil the lentils in the water with the ginger, garlic, turmeric and chopped green chilies for about 15-20 minutes, until soft.

Mash the lentil mixture down. The consistency of the mashed lentils should be similar to that of a creamy chicken soup. If the mixture looks too dry, just add some more water. Season with the salt.

To prepare the tarka, heat the oil and cook the onion with the mustard and onion seeds, dried red chilies and sliced tomato for 2 minutes. Pour the tarka over the dhal and garnish with fresh coriander, green chilies and mint. Serve.

Fiery Vegetables in Coconut Milk Recipe

Recipe: (Serves 4 - 6)

450 g/1 lb mixed vegetables, such as eggplant (aubergines), baby sweetcorn, carrots, green beans, asparagus and patty pan squash
8 fresh red chilies, seeded
2 lemon grass stalks, tender portions chopped
4 kaffir lime leaves, torn
30 ml/2 tablespoons vegetable oil
250 ml/8 fl oz/1 cup coconut milk
30 ml/2 tablespoons Thai fish sauce (nam pla)
Salt (optional)
15-20 fresh holy basil leaves, to garnish

Method:

Trim the vegetables, then, using a sharp knife, cut them into pieces. They should all be more or less the same shape and thickness. Set aside. Chop the fresh red chilies roughly and put them in a mortar. Add the lemon grass and kaffir lime leaves and grind to a paste. This can be done using a small blender, if you have one, or in the small bowl attachment of a food processor.

Heat the oil in a wok or large deep frying pan. Add the chili mixture and fry over a medium heat for 2-3 minutes, stirring continuously.

Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are all crisp-tender. Season with the fish sauce, and salt if needed. Spoon on to heated plates, garnish with holy basil leaves, and serve.

Thai Fried Rice with Chilies Recipe

Ingredients: (Serves 4)

475 ml/16 fl oz/2 cups water

50 g/2 oz/0.5 cup coconut milk powder

350 g/12 oz Thai fragrant rice, rinsed and well drained

30 ml/2 tablespoons groundnut (peanut) oil

2 garlic cloves, chopped

1 small onion, finely chopped

2.5 cm/1 inch piece fresh root ginger, grated (shredded)

225 g/8 oz skinless, boneless chicken breast portions, cut into 1 cm/0.5 in dice

1 red bell pepper, seeded and sliced

1 fresh red chili, seeded and chopped

115 g/4 oz drained canned sweetcorn kernels

5 ml/1 teaspoon chili oil

5 ml/1 teaspoon curry powder

2 eggs, beaten

Salt

Spring onion (scallion) shreds, to garnish

Method:

Pour the water into a pan and whisk in the coconut milk powder. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Remove from the heat at once and spread the rice on a baking sheet and leave until cold.

Heat the oil in a wok, add the garlic, onion and ginger, and stir-fry over a medium heat for 2 minutes. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice. Stir-fry over a high heat for 3 minutes.

Stir in the sliced red pepper, chili, sweetcorn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Everything should be piping hot before serving. Transfer to a heated serving dish, garnish with spring onion shreds and serve.

Sweet and Sour Venison Stir-Fry Recipe

Recipe: (Serves 4)

1 bunch scallions
1 red bell pepper
1 1/3 cups snow peas
10 baby corn cobs
12 oz/350 g lean venison steak
1 tablespoon vegetable oil
1 garlic clove, crushed
1-inch/2.5 cm piece fresh gingerroot, chopped finely
3 tablespoons light soy sauce, plus extra for serving
1 tablespoon white wine vinegar
2 tablespoons dry sherry
2 teaspoons honey
8 oz/225 g canned pineapple pieces in natural juice, drained
1/2 cup bean sprouts

Freshly cooked rice, to serve

Method:

Cut the scallions into 1-inch/2.5 cm pieces. Halve and seed the red bell pepper and cut it into 1-inch/2.5 cm pieces. Trim the snow peas and baby corn cobs. Set aside. Trim the meat and cut it into thin strips. Heat the oil in a large skillet or wok until hot and stir-fry the meat, garlic, and gingerroot for 5 minutes.

Add the scallions, red bell pepper, snow peas, and baby corn cobs, then stir in the soy sauce, vinegar, sherry, and honey. Stir-fry for another 5 minutes.

Carefully stir in the pineapple pieces and bean sprouts and cook for another 1-2 minutes to heat through. Serve with freshly cooked rice and extra soy sauce for dipping.

Simple Teppanyaki Recipe

Recipe: (Serves 4)

4 boneless chicken breasts
1 red bell pepper
1 green bell pepper
4 scallions
8 baby corn cobs
Generous cup bean sprouts
1 tablespoon sesame or sunflower oil
4 tablespoons shoyu or soy sauce
4 tablespoons mirin
1 tablespoon grated fresh gingerroot


Method:

Remove the skin from the chicken and slice at a slight angle, to a thickness of about 1/4 inch or 5 mm. Seed and thinly slice the red and green bell peppers and trim and slice the scallions and corn cobs.

Arrange the bell peppers, scallions, corn cobs, and bean sprouts on a plate with the sliced chicken. Heat a large griddle or heavy skillet, then lightly brush with sesame or sunflower oil. Add the vegetables and chicken slices, in small batches, allowing space between them so that they cook thoroughly.

Combine the shoyu or soy sauce, mirin, and gingerroot in a small serving bowl and serve as a dip with the chicken and vegetables.

Bulgogi - Korean BBQ Recipe

Ingredients :

* 1 cup soy sauce
* 1/2 cup pear juice or white wine
* 3 tablespoons white sugar
* 2 tablespoons chopped garlic
* 1 teaspoon sesame oil
* 1 teaspoon sesame seeds
* 1 tablespoon ground black pepper
* 1 teaspoon monosodium glutamate
* 1 (2 pound) beef rump roast, sliced into thin strips
* 1 onion, cut into thin strips

Method :

1. In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.

2. Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Asian Salmon Recipe

Recipe:

2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

Method :

1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Thai Coconut Soup Recipe

Recipe:

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
1/4 cup lime juice
3 tbsp fish sauce
1/4 cup brown sugar
1 tsp curry powder
1 tbsp green onion, thinly sliced
1 tsp dried red pepper flakes

Method :

1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.

2. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.

3. To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Shredded Beef with Chilies Recipe

The essence of this recipe is that the beef is cut into very fine strips. This is easier to do if the meat is placed in the freezer for 30 minutes before it is sliced. You can also substitute the fresh chilies with dried chilies if you prefer. Snap them in half, shake out the seeds, then soak them in hot water for 20-30 minutes. And if you enjoy your food really fiery, don't bother to remove the seeds from the chilies.

Recipe: (Serves 2)

225 g/8 oz rump (round) or fillet (tenderloin) of beef
15 ml/1 tablespoon each light and dark soy sauce
15 ml/1 tablespoon rice wine or medium-dry sherry
5 ml/1 teaspoon dark brown soft sugar
90 ml/6 tablespoons vegetable oil
1 large onion, thinly sliced
2.5 cm/1 inch piece fresh root ginger, peeled and grated (shredded)
1-2 carrots, cut into matchsticks
2-3 fresh chilies, halved, seeded (optional) and chopped
Salt and ground black pepper to taste
Fresh chives, to garnish

Method:

With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds. In a bowl, mix the light and dark soy sauces with the rice wine or sherry and sugar. Add the strips of beef and stir well to ensure that they are evenly coated with the marinade. Cover and marinate in a cool place for 30 minutes.

Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then lift out with a slotted spoon and set aside. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.

Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chilies. Cook over high heat for 2 minutes, stirring all the time. Return the fried onion and ginger to the wok and stir-fry for 1 minute more. Season with salt and pepper to taste, cover and cook for 30 seconds. Spoon the meat into 2 warmed bowls and add the carrot strips. Garnish with fresh chives and serve.

Coconut Fish Curry Recipe

This is one of the very popular and Simple Asian Cuisines Recipes from South-East Asia - Fish curry in a coconut sauce. Choose a firm-textured fish so that the pieces stay intact during the brief cooking process which uses the dry-frying method. This dry-frying is a feature of Malay cooking that demands the cook's close attention. The coconut must be constantly on the move so that it becomes crisp and uniformly golden in color.

Recipe: (Serves 4)

500 g/1.25 lb firm-textured fish fillets, skinned and cut into 2.5 cm/1 inch cubes
2.5 ml/0.5 teaspoon salt
50 g/2 oz desiccated (dry unsweetened shredded) coconut
6 shallots or small onions, roughly chopped
6 blanched almonds
2-3 garlic cloves, roughly chopped
2.5 cm/1 inch piece fresh root ginger, peeled and sliced
2 lemon grass stalks, trimmed
10 ml/2 teaspoons ground turmeric
45 ml/3 tablespoons vegetable oil
2 x 400 ml/14 fl oz cans coconut milk
1-3 fresh red or green chilies, seeded and sliced
Salt and ground black pepper to taste
Fresh chives, to garnish
Boiled long grain rice, to serve

Method:

Spread out the pieces of fish in a shallow dish and sprinkle them with the salt. Dry-fry the coconut in a wok over medium to low heat, turning all the time until it is crisp and golden. Tip the dry-fried coconut into a food processor and process until you have an oily paste. Scrape into a bowl and reserve.

Add the shallots or onions, almonds, garlic and ginger to the food processor. Cut off the lower 5 cm/2 in of the lemon grass stalks, chop them roughly and add to the other ingredients in the processor. Process the mixture to a paste. Bruise the remaining lemon grass and set the stalks aside.

Add the ground turmeric to the mixture in the processor and process briefly to mix. Heat the oil in the clean wok. Add the onion mixture and cook for a few minutes without browning. Stir in the coconut milk and bring to the boil, stirring constantly to prevent the mixture from curdling.

Add the cubes of fish, most of the sliced chilies and the bruised lemon grass stalks. Cook for 3-4 minutes. Stir in the coconut paste (moistened with some of the sauce if necessary) and cook for a further 2-3 minutes only. Do not overcook the fish. Taste and adjust the seasoning.

Remove the lemon grass stalks. Spoon the fish on to a hot serving dish and sprinkle with the remaining slices of chili. Garnish with chopped and whole chives and serve with boiled long grain rice.

Hope you'd enjoy this Simple Asian Cuisines Recipe.

Chicken with Coconut Recipe

Traditionally, the chicken pieces for this Indonesian dish are part-cooked by frying, but roasting in the oven is just as successful. This dish is rather unusual because it does not contain any chilies or turmeric, but galangal, lemon grass, coriander and lime leaves to add a spicy flavor.

Recipe: (Serves 4-6)

1.5 kg/3.5 lb chicken or 4 chicken quarters.
4 garlic cloves
1 onion, sliced
4 macadamia nuts or 8 almonds
15 ml/1 tablespoon coriander seeds, dry-fried, or 5 ml/1 teaspoon ground coriander
45 ml/3 tablespoons oil
2.5 cm/1 inch fresh galangal, peeled and bruised
2 lemon grass stalks, fleshy part bruised
3 lime leaves
2 bay leaves
5 ml/1 teaspoon sugar
600 ml/1 pint/2.5 cups coconut milk
Salt to taste
Boiled rice and deep-fried onions, to serve

Method:

Preheat the oven to 190°C/375°F/Gas 5. Cut the chicken into four or eight pieces. Season with salt. Put in an oiled roasting pan and cook in the oven for 25-30 minutes. Meanwhile prepare the sauce. Grind the garlic, onion, nuts and coriander to a fine paste in a food processor or with a mortar and pestle. Heat the oil and fry the paste to bring out the flavor. Do not allow it to brown.

Add the part-cooked chicken pieces to a wok together with the galangal, lemon grass, lime and bay leaves, sugar, coconut milk and salt to taste. Mix well to coat in the sauce. Bring to the boil and then reduce the heat and simmer gently for 30-40 minutes, uncovered, until the chicken is tender and the coconut sauce is reduced and thickened. Stir the mixture occasionally during cooking.

Just before serving, remove the bruised galangal and lemon grass. Serve with boiled rice sprinkled with crisp deep-fried onions.

Simple Asian Cuisines Recipes

Vietnamese - Beef Pho Recipe

"Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts."

Recipe :

* 5 pounds beef knuckle, with meat
* 2 pounds beef oxtail
* 1 white (daikon) radish, sliced
* 2 onions, chopped
* 2 ounces whole star anise pods
* 1/2 cinnamon stick
* 2 whole cloves
* 1 teaspoon black peppercorns
* 1 slice fresh ginger root
* 1 tablespoon white sugar
* 1 tablespoon salt
* 1 tablespoon fish sauce

* 1 1/2 pounds dried flat rice noodles
* 1/2 pound frozen beef sirloin

TOPPINGS:
* sriracha hot pepper sauce
* hoisin sauce
* thinly sliced onion
* chopped fresh cilantro
* bean sprouts (mung beans)
* sweet Thai basil
* thinly sliced green onion
* limes, quartered

Method:

1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.

2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.

3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.

4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Malaysia Satay Sauce Recipe

Recipe :

85 g roasted peanuts
1 fresh red chili, cored, seeded and chopped
1 clove garlic, chopped
4 tbsp red curry paste
375 ml coconut milk
2 tbsp light brown sugar
squeeze lime juice

Method :
Put peanuts, chili and garlic in a blender. Mix together, then add curry paste, 2 tablespoons of coconut milk and a squeeze of lime juice. Mix to blend evenly. Pour mixture into a saucepan. Stir in remaining coconut milk and sugar. Bring to the boil, stirring then boil for 2 minutes. Lower heat and simmer for 10 minutes, stirring occasionally. Add a little water if sauce becomes too thick.

Serves 6

Salt and Pepper Shrimps Recipe

This spicy dish flavored with chilies, ginger, fried salt and peppercorns makes a delicious suppertime treat. Serve with crusty warm bread. These succulent shrimps beg to be eaten with the fingers, so do provide finger bowls or hot cloths for your guest. "Fried Salt" is also known as "Cantonese salt" or simply "salt and pepper mix". It is widely used as a table condiment or as a dip for deep-fried or roasted food, but can also be an ingredient and it is best when freshly prepared.

Recipe: (Serves 3 to 4)

15-18 large raw shrimp (prawns), in the shell, about 450 g/1 lb.
Vegetable oil, for deep-frying
1 small onion, finely chopped
2 garlic cloves, crushed
1 cm/0.5 inch piece fresh root ginger, peeled and very finely grated
2 fresh red chilies, seeded and sliced
2.5 ml/0.5 teaspoon granulated sugar
3-4 scallions (spring onions), sliced, to garnish

For the fried salt:

10 ml/2 teaspoons salt
5ml/1 teaspoon Szechuan peppercorns (can be substituted with black or white peppercorns)

Method:

Make the fried salt by dry-frying the salt and peppercorns in a heavy frying pan over a medium heat until the peppercorns begin to release their aroma. Cool the mixture, then tip into a mortar and crush with a pestle or process in a blender.

Carefully remove and discard the heads and legs from the raw shrimps. Leave the body shells and the tails in place. pat the prepared shrimps dry with kitchen paper. Heat the oil for deep-frying to 190°C/375°F or until a cube of day-old bread, added to the oil, browns in 30-45 seconds. Fry the shrimps for 1 minute, then lift them out and drain thoroughly on kitchen paper. Spoon 30 ml/2 tablespoons of the hot oil into a large frying pan, leaving the rest of the oil to one side to cool.

Heat the oil in the frying pan. Add the fried salt, with the finely chopped onion, garlic, ginger, chilies and sugar. Toss together for 1 minute, then add the shrimps and toss them over the heat for 1 minute more until they are coated and the shells are impregnated with the seasonings. Serve at once, garnished with the scallions.

Steamed Monkfish with Chili and Ginger Recipe

Chilies immediately transformed Chinese cooking when they were introduced to China about a century ago. Today they are used extensively in Szechuan and in Hunan dishes.

Recipe: (Serves 4)

700 g/1.5 lb skinless monkfish tail
1-2 red chilies
4 cm/1.5 inch piece fresh root ginger
1 teaspoon sesame oil
4 scallions (spring onions), trimmed and thinly sliced diagonally
2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
Freshly steamed rice, to serve

Method:

Place the monkfish on a chopping board. Using a sharp knife, cut down each side of the central bone and remove. Cut the fish into 2.5 cm/1 inch pieces and reserve. Make a slit down the side of each chili, remove and discard the seeds and the membrane, then slice thinly. Peel the ginger and either chop finely or grate.

Brush a large heatproof plate with the sesame oil and arrange the monkfish pieces in one layer on the plate. Sprinkle over the scallions, chili and ginger and pour over the soy sauce and Chinese rice wine or sherry.

Place a wire rack or inverted ramekin in a large wok. Pour in enough water to come about 2.5 cm/1 inch up the side of the wok and bring to the boil over a high heat.

Place the plate with the monkfish on the rack or ramekin and cover tightly. Steam over a medium-low heat for 5 minutes, or until the fish is tender and opaque. Lift out the plate. Garnish with sprigs of coriander and lime wedges and serve immediately with steamed rice.

Cantonese Chicken Wings Recipe

Recipe: (Serves 4)

3 tablespoons hoisin sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 garlic clove, peeled and crushed
2.5 cm/1 inch piece fresh root ginger, peeled and grated
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons chili bean sauce
2 teaspoons red or white wine vinegar
2 tablespoons soft light brown sugar
900 g/2 lb large chicken wings
50 g/2 oz cashew nuts, chopped
2 scallions (spring onions), trimmed and finely chopped

Method:

Preheat the oven to 220°C/425°F/Gas mark 7, for 15 minutes before cooking. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine or sherry, chili bean sauce, vinegar and sugar in a small saucepan with 6 tablespoons of water. Bring to the boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.

Place the chicken wings in a roasting tin in a single layer. Pour over the glaze and stir until the wings are coated thoroughly. Cover the tin loosely with tinfoil, place in the preheated oven and roast for 25 minutes. Remove the tinfoil, baste the wings and cook for a further 5 minutes.

Reduce the oven temperature to 190°C/375°F/Gas mark 5. Turn the wings over and sprinkle with the chopped cashew nuts and scallions. Return to the oven and cook for 5 minutes, or until the nuts are lightly browned, the glaze is sticky and the wings are tender. Remove from the oven and leave to stand for 5 minutes before arranging on a warmed platter. Serve immediately with finger bowls and plenty of napkins.

Chicken and Plum Casserole Recipe

Full of flavors, this combination of lean chicken, shallots, garlic and fresh, juicy plums is a very fruity blend. Serve with bread to mop up the gravy. You can use chunks of lean turkey or pork as they would also go well with this combination of flavors. The cooking time will still remain the same if you choose to use these main ingredients.

Recipe: (Serves 4)

2 slices lean bacon, rinds removed, trimmed and chopped
1 tablespoon sunflower oil
1 lb skinless, boneless chicken thighs, cut into 4 equal strips
1 garlic clove, crushed
175 g/6 oz shallots, halved
225 g/8 oz plums, halved or quartered (if large) and pitted
1 tablespoon light muscovado sugar
2/3 cup dry sherry
2 tablespoons plum sauce
2 cups fresh chicken bouillon
2 teaspoons cornstarch mixed with 4 teaspoons cold water
2 tablespoons chopped fresh parsley, to garnish
Crusty bread, to serve

Method:

In a large, nonstick skillet, dry-fry the bacon for 2-3 minutes until the juices run out. Remove the bacon from the pan with a draining spoon, set aside, and keep warm. In the same skillet, heat the oil and saute the chicken with the garlic and shallots for 4-5 minutes, stirring occasionally, until well browned all over.

Return the bacon to the pan and stir in the plums, sugar, sherry, plum sauce, and bouillon. Bring to a boil and simmer for 20 minutes until the plums have softened and the chicken is cooked through.

Add the cornstarch mixture to the pan and cook, stirring, for another 2-3 minutes until thickened. Spoon the casserole on to warm serving plates and garnish with chopped parsley. Serve with chunks of bread to mop up the fruit gravy.

Karahi Chicken Recipe

A karahi is an extremely versatile two-handled metal pan, similar to a wok. Food is always cooked over high heat in a karahi. It is important to always heat a karahi or wok before you add the oil to help maintain the high temperature.


Recipe: (Serves 4)

2 tablespoon ghee
3 garlic cloves, crushed
1 onion, chopped finely
2 tablespoons garam masala
1 teaspoon coriander seeds, ground
1/2 teaspoon dried mint
1 bay leaf
1.75 lb/785 g skinless, boneless chicken, diced
Scant 1 cup chicken bouillon
1 tablespoon chopped fresh cilantro
Salt to taste
Warm nan bread or chapatis, to serve

Method:

Heat the ghee in a karahi, wok, or a large, heavy skillet. Add the garlic and onion. Stir-fry for about 4 minutes until the onion is golden. Stir in the garam masala, ground coriander, mint, and bay leaf.

Add the chicken and cook over high heat, stirring occasionally, for about 5 minutes. Add the bouillon, lower the heat, and simmer for 10 minutes until the sauce has thickened and the chicken juices run clear when the meat is tested with the point of a sharp knife. Stir in the chopped fresh cilantro and season with salt to taste, mix well, and serve immediately with warm nan bread or chapatis.

Lamb Biryani

Recipe: (Serves 4-6)

2/3 cup milk
1 teaspoon saffron
5 tablespoons ghee
3 medium onions, sliced
2 1/4 lbs/1 kg lean lamb, cubed
7 tablespoons natural yogurt
1.5 teaspoon fresh gingerroot, chopped finely
1.5 teaspoon crushed fresh garlic
2 teaspoons garam masala
2 teaspoons salt
1/4 teaspoon turmeric
2.5 cups water
2.5 cups basmati rice
2 teaspoons black cumin seeds
3 cardamoms
4 tablespoons lemon juice
2 fresh green chilies
1/4 bunch fresh cilantro

Method:

Boil the milk in a pan with the saffron and set aside. Heat the ghee in a pan and fry the onions until golden. Remove half of the onions and ghee from the pan and set aside in a bowl. Combine the meat, yogurt, gingerroot, garlic, garam masala, 1 teaspoon salt, and turmeric in a large bowl and mix well.

Return the pan with the ghee and onions to the heat, add the meat mixture, stir for about 3 minutes, and add the water. Cook over low heat for 45 minutes, stirring occasionally. Check to see whether the meat is tender: if not, add 2/3 cup water and cook for 15 minutes. Once all the water has evaporated, stir-fry for about 2 minutes and set aside.

Meanwhile, place the rice in a pan. Add the cumin seeds, cardamoms, salt, and enough water for cooking, and cook over medium heat until the rice is half-cooked. Drain. Remove half of the rice and place in a bowl.

Spoon the meat mixture on top of the rice in the pan. Add half each of the saffron mixture, lemon juice, chilies, and cilantro. Add the other half of the rice, saffron, lemon juice, chilies, and cilantro. Cover and cook over low heat for 15-20 minutes or until the rice is cooked. Stir well and serve hot.

Fragrant Chicken and Fava Beans Recipe

This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef. Besides, any variety of beans works well, but vegetables are just as useful, especially zucchini, potatoes, or broccoli. Give this a try if you have any leftover roast chicken.

Recipe: (Serves 4)

1 teaspoon mustard oil
3 tablespoons vegetable oil
1 large onion, chopped finely
3 garlic cloves, crushed
1 tablespoon tomato paste
2 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds, ground
1/2 teaspoon coriander seeds, ground
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon red wine vinegar
1 small red bell pepper, chopped
4 oz/125 g frozen fava beans
1 lb/450 g cooked chicken, cut into bite-size pieces
Salt to taste
Sprigs of fresh cilantro, to garnish

Method:

Heat the mustard oil in a large, skillet set over a high heat for approximately 1 minute, or until the oil begins to smoke. Add the vegetable oil, reduce the heat, and then add the onion and the garlic. Fry the garlic and onion until they are golden. Add the tomato paste, chopped tomatoes, turmeric, ground cumin, coriander seeds, chili powder, garam masala, and wine vinegar to the skillet. Stir the mixture until fragrant.

Add the red pepper and fava beans and stir for 2 minutes, or until the pepper is softened. Stir in the chicken, and salt to taste. Simmer gently for 6-8 minutes, or until the chicken is heated through and the beans are tender.

Serve as soon after cooking as possible, garnished with cilantro sprigs.

Hawaiian Salad - Lomi Lomi

"Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi !"

Recipe :

* 2 cups diced salted salmon
* 6 medium tomatoes, diced
* 1 white onion, chopped
* 1/2 cup chopped green onion
* sea salt to taste
* cayenne pepper to taste

Method:

In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Tip

Sometimes the salmon is salty enough; taste it first before adding any salt. Additionally, if the fish is excessively salty, you can soak it over night and rinse prior to preparing this dish.

Thai Mixed Vegetable Soup Recipe

In Thailand, this type of soup is usually made in large quantities and then reheated for consumption over several days. If you would like to do the same, double or treble the quantities. Chill leftover soup rapidly and reheat thoroughly before serving.

Recipe: (Serves 4)

30 ml/2 tablespoons groundnut (peanut) oil
15 ml/1 tablespoon crushed garlic, white pepper and coriander (cilantro) paste
90 g/3.5 oz Chinese cabbage, finely shredded
90 g/3.5 oz daikon, finely diced
1 medium cauliflower, coarsely chopped
4 celery sticks, coarsely chopped
1.2 liters/2 pints/5 cups vegetable stock
130 g/4.5 oz fried tofu, cut into 2.5 cm/1 inch cubes
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
45 ml/3 tablespoons light soy sauce

Method:

Heat the groundnut oil in a large, heavy pan or wok. Add the crushed garlic, white pepper and coriander paste and cook over a low heat, stirring frequently, until it gives off its aroma. Add the shredded Chinese cabbage, daikon, cauliflower and celery. Pour in the vegetable stock, increase the heat to medium and bring to the boil, stirring occasionally. Gently stir in the tofu cubes.

Add the sugar and soy sauce. Reduce the heat and simmer for 15 minutes, or until the vegetables are cooked and tender. Taste and add a little more soy sauce if needed. Serve hot.

Stuffed Thai Omelets Recipe

Thai food often cleverly combines hot chili with sweet flavors, as in the filling for the omelets. It makes an interesting contrast to the delicate flavor of the egg. This may sound like an ordinary egg omelet but the taste is definitely different and worth a try.

Recipe: (Serves 4)

30 ml/2 tablespoons groundnut (peanut) oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
225 g/8 oz minced (ground) pork or chicken
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
2 tomatoes, peeled and chopped
15 ml/1 tablespoon chopped fresh coriander (cilantro)
Ground black pepper
Fresh coriander (cilantro) sprigs and sliced fresh red chilies to garnish

For the omelets:

5 eggs
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons groundnut (peanut) oil

Method:

1. Heat the oil in a wok or frying pan, add the garlic and onion, and cook over a medium heat, stirring occasionally, for 3-4 minutes, until soft. Add the pork and cook for about 8 minutes, stirring frequently, until lightly browned.

2. Stir in the Thai fish sauce, sugar and tomatoes, season to taste with pepper and simmer over a low heat until slightly thickened. Mix in the fresh coriander. Remove the wok or frying pan from the heat, cover to keep warm and set aside while you make the omelets.

3. To make the omelets, put the eggs and Thai fish sauce in a bowl and beat together lightly with a fork.

4. Heat 15 ml/1 tablespoon of the oil in an omelet pan or wok over a medium heat. When the oil is very hot, but not smoking, add half the beaten egg mixture and immediately tilt the pan or wok to spread the egg into a thin, even layer over the base. Cook over a medium heat until the omelet is just set and the underside is golden.

5. Spoon half the filling into the center of the omelet. Fold into a neat square parcel by bringing the opposite sides of the omelet towards each other. Slide the parcel on to a serving dish, folded side down. Make another omelet parcel in the same way. Garnish with the coriander sprigs and chilies. Cut each omelet in half to serve.

Thai Tempeh Cakes with Sweet Chili Dipping Sauce

Made from soy beans, tempeh is similar to tofu but has a nuttier taste. Here, it is combined with a fragrant blend of lemon grass, coriander and ginger. Note that mirin is a sweet rice wine from Japan. It has quite a delicate flavor and is used for cooking. Rice wine for drinking, called sake, is rather more expensive. Both are available from Asian food stores. If you cannot locate mirin, dry sherry can be used instead, although the results will not be quite the same.

Recipe: (Makes eight)

1 lemon grass stalk, outer leaves removed and inside finely chopped
2 garlic cloves, chopped
2 scallions (spring onions), finely chopped
2 shallots, finely chopped
2 fresh red chilies, seeded and finely chopped
2.5 cm/1 inch piece fresh root ginger, finely chopped
60 ml/4 tablespoons chopped fresh coriander (cilantro), plus extra for garnish
250 g/9 oz tempeh, thawed if frozen, sliced
15 ml/1 tablespoon fresh lime juice
5 ml/1 teaspoon granulated sugar
45 ml/3 tablespoons plain (all-purpose) flour
1 large egg, lightly beaten
Salt and freshly ground black pepper
Vegetable oil, for frying

For the dipping sauce:

45 ml/3 tablespoons mirin
45 ml/3 tablespoons white wine vinegar
2 scallions (spring onions), thinly sliced
15 ml/1 tablespoon granulated sugar
2 fresh red chilies, seeded and finely chopped
30 ml/2 tablespoons chopped fresh coriander (cilantro)
Large pinch of salt

Method:

Make the dipping sauce. Mix together the mirin, vinegar, scallions, sugar, chilies, coriander and salt in a small bowl. Cover with clear film (plastic wrap) and set aside until ready to serve.

Place the lemon grass, garlic, scallions, shallots, chilies, ginger and coriander in a food processor or blender, then process to a coarse paste. Add the tempeh, lime juice and sugar and process until combined. Add the flour and egg, with salt and pepper to taste. Process again until the mixture forms a coarse, sticky paste.

Scrape the paste into a bowl. Take one-eighth of the mixture at a time and form it into rounds with your hands. Heat a little oil in a large frying pan. Fry the tempeh cakes for 5-6 minutes, turning once, until golden. Drain on kitchen paper. Transfer to a platter, garnish and serve with the sauce.

Spicy Tomato Salad Recipe

Tomato salad makes a colorful accompaniment to many dishes. This recipe has a delicious spicy flavor and makes an excellent salad for a picnic or buffet. It is also suitable for vegans and will suit anyone on a meat-free or diary-free diet.

Recipe: (Serves 4)

4 large ripe tomatoes
1 small fresh red chili
1 garlic clove
1 oz/25g fresh basil
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
Salt and pepper

Fresh crusty bread, to serve

To garnish:

Fresh basil sprigs
Lemon wedges

Method:

Bring a tea kettle of water to a boil. Place the tomatoes in a heatproof bowl, then pour over enough boiling water to cover them. Let them soak for 2-4 minutes, then lift out of the water and cool slightly. When the tomatoes are cool enough to handle, gently pierce the skins with the tip of a knife. The skins should now be easy to remove. Discard the skins, then chop the tomatoes and place them in a large salad bowl.

Seed and finely chop the chili, then chop the garlic. Rinse and finely chop the basil, then add it to the tomatoes in the bowl with the chili and the garlic. Mix the oil, lemon juice, and balsamic vinegar together in a separate bowl, then season to taste with salt and pepper. Pour the mixture over the salad and toss together well. Garnish with basil sprigs and lemon wedges, and serve immediately with fresh crusty bread.

Tempura Whitebait Recipe

Tempura is a classic Japanese batter made with egg, flour, and water. The batter is very cold and lumpy, which gives the finished dish its characteristic appearance. Ideally, it should be eaten straight away while still hot.

Recipe: (Serves 4)

450 g/1 lb whitebait, thawed if frozen
3/4 cup all-purpose flour
1 3/4 cups cornstarch (cornflour)
1/2 teaspoon salt
Scant 1 cup cold water
1 egg
A few ice cubes
Vegetable oil, for deep-frying
Lemon wedges, to serve

Chili and lime mayonnaise:

1 egg yolk
1 tablespoon lime juice
1 fresh red chili, seeded and finely chopped
2 tablespoons chopped fresh cilantro
Scant 1 cup light olive oil
Salt and pepper

Method:

To make the mayonnaise, place the egg yolk, lime juice, chili, cilantro, and seasoning in a food processor and process until foaming. With the machine still running, gradually add the olive oil, drop by drop, until the mixture begins to thicken. Continue adding the oil in a steady stream until all the oil has been incorporated. Taste and adjust the seasoning and add a little hot water if the mixture is too thick. Set aside.

Rinse the whitebait and pat dry. Set aside on paper towels. Sift together the all-purpose flour, cornstarch, and salt into a large bowl. Whisk together the water, egg, and ice then pour onto the flour mix. Whisk briefly until the mixture is runny, but still lumpy with dry bits of flour still apparent.

Meanwhile, fill a deep pan about a third full with vegetable oil and heat to 375°F/190°C, or until a cube of bread browns in 30 seconds. Dip the whitebait, a few at a time, into the batter and carefully drop into the hot oil. Deep-fry for 1 minute until the batter is crisp but not browned. Drain on paper towels and keep warm while you cook the remaining fish. Serve hot with the mayonnaise and lemon wedges.

Crisp Noodle and Vegetable Stir-Fry

The Chinese carefully select vegetables to achieve a harmonious balance of contrasting colors and textures. Once you have chopped the vegetables, this dish is quick and easy to put together, and makes an attractive and nutritious meal.

Recipe: (Serves 4)

Peanut or sunflower-seed oil, for deep frying
4 oz/115 g rice vermicelli, broken into 3-inch/7.5 cm lengths
4 oz/115 g green beans, cut into short lengths
2 carrots, cut into thin sticks
2 zucchini, cut into thin sticks
4 oz/115 g shiitake mushrooms, sliced
1-inch/2.5 cm piece fresh gingerroot, shredded
1/2 small head Napa cabbage, shredded
4 scallions, shredded
1/2 cup bean sprouts
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine
Large pinch of sugar
2 tablespoons coarsely chopped fresh cilantro

Method:

Half fill a wok or deep, heavy-bottom skillet with oil. Heat to 350-375°F/180-190°C, or until a cube of bread browns in 30 seconds. Add the noodles, in batches, and cook for 1.5 to 2 minutes, or until crisp and puffed up. Remove and drain on paper towels. Pour off all but 2 tablespoons of oil from the wok.

Heat the remaining oil over high heat. Add the green beans and stir-fry for 2 minutes. Add the carrot and zucchini sticks, sliced mushrooms, and ginger and stir-fry for an additional 2 minutes. Add the shredded Napa cabbage, scallions, and bean sprouts and stir-fry for an additional 1 minute.

Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute. Add the noodle and chopped cilantro and toss well. Serve immediately.

Shrimp and Pineapple Curry Recipe

This delicious curry exudes exciting Thai aromas and flavors. It looks very impressive, yet it takes only a few minutes to prepare and cook. It has the perfect partner in jasmine rice, but you could also serve it with coconut rice.

Recipe: (Serves 4)

2 cups coconut cream
1/2 fresh pineapple peeled and chopped
2 tablespoons Thai red curry paste
2 tablespoons Thai fish sauce
2 teaspoons sugar
12 oz/350 g raw jumbo shrimp
2 tablespoons chopped fresh cilantro
Edible flower, to garnish
Steamed jasmine rice, to serve

Method:

Place the coconut cream, pineapple, curry paste, fish sauce, and sugar in a large skillet. Heat gently over medium heat until almost boiling. Shell and devein the shrimp. Add the shrimp and chopped cilantro and let simmer gently for 3 minutes, or until the shrimp are cooked. Garnish with a fresh edible flower and serve with steamed jasmine rice.

Shrimp Tempura Recipe

"Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables."

Recipe :

* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder

Method

1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Chicken Biryani Recipe

Recipe: (Serves 8)

1.5 tsp finely chopped fresh ginger root
1.5 teaspoon crushed fresh garlic
1 tablespoon garam masala
1 teaspoon chili powder
1/2 teaspoon ground turmeric
2 teaspoons salt
5 green/white cardamom pods, crushed
1.25 cups plain yogurt
3 lb 5 oz/1.5 kg chicken, skinned and cut into 8 pieces
2/3 cup milk
1 teaspoon saffron strands
6 tablespoon ghee
2 onions, sliced
1 lb/450 g basmati rice
2 cinnamon sticks
4 black peppercorns
1 teaspoon black cumin seeds
4 fresh green chilies
4 tablespoons lemon juice
2-3 tablespoons finely chopped fresh cilantro leaves

Method:

Blend the ginger, garlic, garam masala, chili powder, turmeric, half the salt, and the cardamoms together in a bowl. Add the yogurt and chicken pieces and mix well. Cover and let marinate in the refrigerator for 3 hours.

Boil the milk in a small pan, pour over the saffron, and set aside. Heat the ghee in a pan. Add the onions and cook until golden. Transfer half of the onions and ghee to a bowl and set aside. Place the rice, cinnamon sticks, peppercorns, and black cumin seeds in a pan of water. Bring the rice to a boil and remove from the heat when half-cooked. Drain and place in a bowl. Mix with the remaining salt.

Chop the chilies and set aside. Add the chicken mixture to the pan containing the onions. Add half each of the chopped green chilies, lemon juice, cilantro, and saffron milk. Add the rice, then the rest of the ingredients, including the reserved onions and ghee. Cover tightly. Cook over low heat for 1 hour. Check that the meat is cooked through; if it is not cooked, return to the heat, and cook for an additional 15 minutes. Mix well before serving.

Chinese Steamed Lobster

Steamed lobster produces a purer taste than frying, and if ginger and scallion (spring onions) are used, the flavor is even more delicate than with other methods of cooking. This is truly a delicious Chinese cuisine.

Recipe: (Serves 2-4)

1 lobster weighing about 700-900 g / 1.5-2 lb

Sauce:
2 scallions (spring onions), finely chopped
2 slices fresh root ginger, finely chopped
1 teaspoon salt
1 teaspoon sugar
1/2 tablespoon cornstarch (cornflour)
1 teaspoon sesame seed oil
4 tablespoons stock
Freshly ground Szechwan pepper
1 tablespoon oil

Method:

Steam the lobster for 20 minutes. Leave to cool, then split in two lengthways, and cut each half into four pieces. Crack the shell of the claws so that the flesh can be taken out easily.

Make the sauce by heating up the oil in a wok or saucepan; toss in the finely chopped onions and root ginger; add salt, sugar, stock and ground pepper. Thicken with the cornstarch (cornflour) mixed with a little water. Finally add the sesame seed oil; pour it all over the lobster and serve.

Alaskan BBQ Salmon

Recipe:

* 1 cup brown sugar
* 1/2 cup honey
* 1 dash liquid smoke flavoring
* 1/2 cup apple cider vinegar
* 1 (4 pound) whole salmon fillet

Method

1. Preheat grill for high heat.

2. In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.

3. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Spicy Sweet Potato Salad Recipe

"It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste."

Recipe :

* 2 sweet potatoes
* 1 pound red potatoes
* 1 pound Yukon Gold potatoes
* 1 large red onion
* 2 teaspoons salt
* 1 clove garlic, minced
* 1 jalapeno pepper, seeded and minced
* 1/4 cup fresh lemon juice
* 1 cup mayonnaise
* 1 tablespoon curry powder
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon freshly ground black pepper

Method

1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.

2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.

3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

Bombay Chicken and Rice Recipe

Recipe :

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

Vietnamese Stuffed Fish Recipe

Recipe:

700 g (1.5 lb) whole grouper or bream
3 red chilies, seeded if a less spicy flavor is preferred
2 stalks lemon grass
1 clove garlic
2 shallots
Salt and pepper to taste
100 g (3.5 oz) minced pork (can also replace with chicken)
1 tablespoon fish sauce (nuoc mam)1 teaspoon sugar
1 teaspoon sherry
1/2 teaspoon groundnut oil

Garnish:

2 hardboiled eggs
2 limes
1 carrot
Coriander sprigs

Preparation:

Clean and gut the fish. Cut a slit from head to tail and carefully remove main bone without cutting off head or tail. Remove eyes. Make cuts on both sides of the fish. Blend or pound chilies, lemon grass, garlic and shallots, adding salt and pepper to taste. Mix with minced pork, fish sauce and sugar. Rub a little salt and pepper into cut slits of fish. Cover tail with foil (do not allow foil to touch sides of oven). Stuff fish with pounded mixture and pork. Sprinkle fish with sherry to moisten it.

Microwave Cooking Method:

Grease a baking dish with 1/2 teaspoon groundnut oil. Place fish carefully on the dish and steam, covered with plastic wrap for 8 minutes on High. Turn fish carefully and cook for another 4 minutes on High.

Serving:

Serve garnished with hardboiled eggs, lime slices and a carrot. Peel carrot and slice a piece to cover eye socket. Cut thin strips from the rest. Halve eggs and limes. Use carrot strips as a basket handles for the egg baskets, and fill them with coriander sprigs.

Chiang Mai is a city in the North-east of Thailand. the city is culturally very close to Laos. It is famous for its chicken salad, which was originally called "Laap" or "Larp". Duck, beef or pork can be used instead of chicken.

Recipe: (Serves 4 - 6)

450 g/1 lb minced (ground) chicken
1 lemon grass stalk, root trimmed
3 kaffir lime leaves, finely chopped
4 fresh red chilies, seeded and chopped
60 ml/4 tablespoons fresh lime juice
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon roasted ground rice
2 scallions (spring onions), finely chopped
30 ml/2 tablespoons fresh coriander (cilantro) leaves

Thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish

Method:

Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drain off any excess fat. Cut off the lower 5 cm/2 in of the lemon grass stalk and chop it finely.

Transfer the chicken to a bowl and add the chopped lemon grass, lime leaves, chilies, lime juice, fish sauce, roasted ground rice, scallions and coriander. Mix thoroughly.

Spoon the chicken mixture into a salad bowl. Sprinkle sliced lime leaves over the top and garnish with salad leaves and sprigs of mint.

Thai Firecrackers Shrimps Recipe

Start your meal with a bang! This Thai recipe is easy and fun to make. Firecracker shrimps is an appetizers and snacks that will provide you with the content that would explode with full of flavor. It's easy to see how these pastry-wrapped shrimps snacks got their name (Krathak in Thai).

Recipe: (Makes 16)

16 large , raw king shrimps, heads and shells removed but tails left on
5 ml/1 teaspoon red curry paste
15 ml/1 tablespoon Thai fish sauce
16 small wonton wrappers, about 8 cm/3.25 in square, thawed if frozen
16 fine egg noodles, soaked
Oil, for deep-frying

Method:

1. Place the shrimps on their sides and cut two slits through the underbelly of each, one about 1 cm/0.5 in from the head end and the other about 1 cm/0.5 in from the first cut, cutting across the shrimp. This will prevent the shrimps from curling when they are cooked.

2. Mix the curry paste with the fish sauce in a shallow dish. Add the shrimps and turn them in the mixture until they are well coated. Cover and leave to marinate for 10 minutes.

3. Place a wonton wrapper on the work surface at an angle so that it forms a diamond shape, then fold the top corner over so that the point is in the center. Place a shrimp, slits down, on the wrapper, with the tail projecting from the folded end, then fold the bottom corner over the other end of the shrimp.

4. Fold each side of the wrapper over in turn to make a tightly folded roll. Tie a noodle in a bow around the roll and set it aside. Repeat with the remaining shrimps and wrappers. Before using the noodle, soak them in a bowl of boiling water for 2-3 minutes, until softened, then drain, refresh under cold running water and drain well again.

5. Heat the oil in a deep-fryer or wok to 190°C/375°F or until a cube of bread, added to the oil, browns in 45 seconds. Fry the shrimps, a few at a time, for 5-8 minutes, or until golden brown and cooked through. Drain well on kitchen paper and keep hot while you cook the remaining batches.

Bridegroom Eggs Recipe

Recipe: (Serves 4 to 6)

30 ml/2 tablespoons vegetable oil
6 shallots, thinly sliced
6 garlic cloves, thinly sliced
6 fresh red chilies, sliced
Oil, for deep-frying
6 hard boiled eggs, shelled
Salad leaves, to serve
Sprigs of fresh coriander (cilantro), to garnish

For the sauce:

75 g/3 oz/6 tablespoons palm sugar
75 ml/5 tablespoons Thai fish sauce
90 ml/6 tablespoons tamarind juice

Method:

To make the sauce, put the sugar, fish sauce and tamarind juice in a pan. Bring to the boil, stirring until the sugar dissolves, lower the heat and simmer for 5 minutes. Taste and add more sugar, fish sauce or tamarind juice, if needed. Transfer the sauce to a bowl.

Heat the vegetable oil in a frying pan and cook the shallots, garlic and chilies for 5 minutes. Transfer to a bowl.

Heat the oil in a deep-fryer or wok to 190°C/375°F or until a cube of bread, added to the oil, browns in about 45 seconds. Deep-fry the eggs in the hot oil for 3-5 minutes, or until golden brown. Remove and drain well on kitchen paper. Cut the eggs in quarters and arrange them on a bed of leaves. Drizzle with the sauce and sprinkle over the shallot mixture. Garnish with coriander springs and serve immediately.

Thai Pandan Chicken Recipe

Also known as pandanus leaf, it is a kind of herb with long green aromatic leaves which are popularly used in the Southeast Asian cooking, lending a unique taste and distinct aroma to curry, rice, cakes and many Thai cuisines. They are known in Indonesia and Malaysia as daun pandan. Fresh leaves are usually torn into strips, tied into a knot before placing into the cooking liquid to perfume it. At the end of the cooking, it will be removed.

Pandan can also be used as a natural replacement for food-coloring, imbuing desserts with bright shade of green. It can also be found as a ready-to-use paste in most Asian specialty stores. In Thailand, pieces of marinated chicken are wrapped in a clever wrapping of the pandan leaf and grilled or deep-fried to the extend that the subtle flavor of the leaf is being imparted to the chicken.

Recipe:

600 g diced chicken meat
5 cups oil for deep-frying
40-50 pcs big pandan leaves, washed

Seasoning:

60 g shallots, chopped
30 g garlic, chopped
1 tablespoon lemongrass (white part only), chopped
1 tablespoon coriander roots, chopped
1 teaspoon peppercorns, pounded
1/2 teaspoon salt
2 tablespoons fish gravy
1 teaspoon sugar
1 teaspoon turmeric powder
2 tablespoons honey
1 teaspoon black soy sauce

Method:

Marinate diced chicken meat with seasoning for 2-3 hours. Wrap up chicken meat neatly with pandan leaves (refer below). Heat up the oil for deep-frying, deep-fry the chicken till golden brown. Dish and drain. Serve hot and let the guests unwrap them and enjoy the aroma and flavor.

Note: Pandan chicken can also be wrapped and keep in the fridge. Deep-fry in hot oil before serving. It can also be baked for more healthy way of cooking.