A Malaysian snack, Cucur Udang

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

Recipe:

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

Method :

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

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

Bombay Chicken Recipe

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


Recipe:

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

Method:

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

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

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

Chinese Tea Leaf Eggs Recipe

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

Recipe :

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

Method:

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

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

Baked Scallops Recipe

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

Recipe :

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

Method :

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

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

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

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

Chicken Vegetable Soup Recipe

Recipe:

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

Method :

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

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

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

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

India Butter Lamb Gravy Recipe

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

Recipe:

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

Method :

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

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

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

Singapore - Chili Crab Recipe

Singaporeans are passionate about food and eating. Almost in every corner of the island, you will find an endless variety of food, served hot or cold, at any hour of the day (or night)!

Recipe:

1 lb (450g) mud crabs or soft shelled crabs
4 tbsp plain flour if using soft shelled crabs
3 tbsp vegetable oil*
8 cloves garlic, roughly chopped
8 fresh red chili, roughly chopped
1 egg
2 spring onions (scallions), cut into finger length
1 tsp freshly squeezed lime or lemon juice
1 small bunch coriander plant (cilantro)
*For soft-shelled crabs, oil for deep frying

Mix together for Sauce
1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method :

Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chili, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.

Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. Toss soft shelled crabs in sauce just before serving.

Mixed Thai Vegetables in Coconut Milk Recipe

A most delicious way of cooking vegetables. If you don't like highly spiced food, use fewer red chili peppers. This dish is easy and fast to cook.

Recipe: (Serves 4-6)

450 g/1 lb mixed vegetables, such as eggplants (aubergines), baby corn, carrots
snake beans, and patty pan squash
8 red chilies, seeded
2 lemon grass stalks, 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 fish sauce
Salt
15-20 Thai basil leaves, to garnish

Method:

Cut the vegetables into similar-size shapes using a sharp knife. Put the red chilies, lemon grass and kaffir lime leaves in a mortar and grind together with a pestle. Heat the oil in a wok or large, deep frying pan. Add the chili mixture and fry for 2-3 minutes.

Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are tender. Season with the fish sauce and salt, and garnish with basil leaves.

Pork Belly with Five Spices Recipe

The Chinese influence on Thai cuisine stems from the early years of its history, when colonists from southern China settled in the country, bringing with them dishes like this, although Thai cooks have provided their own unique imprint. Lime and the whole of the cilantro plant adds a full flavor to the spices used in this dish.

Recipe: (Serves 4)

1 large bunch fresh cilantro (coriander) with roots
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
30 ml/2 tablespoons Chinese five-spice powder
500 g/1¼ lb pork belly, cut into 2.5 cm/1 inch pieces
400 g/14 oz can chopped tomatoes
150 ml/¼ pint hot water
30 ml/2 tablespoons dark soy sauce
45 ml/3 tablespoons Thai fish sauce
30 ml/2 tablespoons granulated sugar
1 lime, halved

Method:

Cut off the cilantro roots. Chop five of them finely and freeze the remainder for another occasion. Chop the cilantro stalks and leaves and set them aside. Keep the roots separate. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped cilantro roots and then the five-spice powder.

Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned, Stir in the tomatoes and hot water. Bring to the boil, then stir in the soy sauce, fish sauce and sugar.

Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped cilantro stalks and leaves, squeeze over the lime juice and serve.

Note: Make sure that you buy Chinese five-spice powders, as the Indian variety is made up from different spices.

Pork and Pineapple Coconut Curry Recipe

The heat of this curry balances out the sweetness of the pineapple, and the coconut cream and spices make a smooth and fragrant dish. It takes very little time to cook, so is ideal for a quick supper before going out or for a midweek family meal on a busy evening.

Reccipe: (Serves 4)

400 ml/14 fl oz can coconut milk
10 ml/2 teaspoons Thai red curry paste
400 g/14 oz pork loin steaks, trimmed and thinly sliced
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
15 ml/1 tablespoon tamarind juice, made by mixing tamarind paste with warm water
2 kaffir lime leaves, torn
½ medium pineapple, peeled and chopped
1 fresh red chili, seeded and finely chopped

Method:

Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring jug (cup). You should have about 250 ml/8 fl oz/1 cup. If necessary, add a little of the coconut milk.

Pour the measured coconut cream into a large pan and bring it to the boil. Cook the coconut cream for about 10 minutes, until it separates, stirring frequently to prevent it from sticking to the base of the pan and scorching. Add the red curry paste and stir until well mixed. Cook, stirring occasionally, for about 4 minutes, until the paste is fragrant.

Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook, stirring constantly, for 1-2 minutes, until the sugar has dissolved and the pork is no longer pink. Add the reserved coconut milk and the lime leaves. Bring to the boil, then stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve.

Stir-Fried Squid with Ginger Recipe

The abundance of fish around the Gulf of Thailand sustains thriving markets for the restaurant and hotel trade, and every market naturally features stalls where delicious, freshly caught seafood is cooked and serve. This recipe is popular among street traders. Squid needs the minimum of cooking and tastes great with garlic, lemon and ginger. This dish can also be prepared with fresh galangal rather than ginger and works well with most kinds of seafood, including shrimps and scallops.

Recipe: (Serves 2)

4 ready-prepared baby squid, total weight about 250 g/9 oz
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
30 ml/2 tablespoons soy sauce
2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
Juice of 0.5 lemon
5 ml/1 teaspoon granulated sugar
2 scallions (spring onions), chopped

Method:

Rinse the squid well and pat dry with kitchen paper. Cut the bodies into rings and halve the tentacles, if necessary. Heat the oil in a wok or frying pan and cook the garlic until golden brown, but do not let it burn. Add the squid and stir-fry for 30 seconds over a high heat.

Add the soy sauce, ginger, lemon juice, sugar and scallions. Stir-fry for a further 30 seconds, then serve.

Pan-Steamed Mussels with Thai Herbs Recipe

Like so many Thai dishes, this is very easy to prepare. The lemon grass and kaffir lime leaves add a refreshing tang to the mussels. The mussels are to be bought alive. They can sometimes be a little gritty, so it is worth putting them into a bucket of cold salted water as soon as you get home. Sprinkle a little oatmeal or flour over the water so that the mussels can feed on this and excrete the grit.

Recipe: (Serves 4-6)

1 kg/2.25 lb fresh mussels
2 lemon grass stalks, finely chopped
4 shallots, chopped
4 kaffir lime leaves, coarsely torn
2 fresh red chilies, sliced
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons fresh lime juice
Thinly sliced scallions (spring onions), and cilantro (coriander) leaves, to garnish

Method:

Scrub the mussels' shells with a stiff brush and rinse under cold running water. Scrape off any barnacles and remove the "beards" with a small knife. Rinse well. Discard any mussels that are broken or which do not close tapped sharply.

Place the mussels in a large, heavy pan and add the lemon grass, shallots, kaffir lime leaves, chilies, fish sauce and lime juice. Mix well, Cover the pan tightly and steam the mussels over a high heat, shaking the pan occasionally, for 5-7 minutes, or until the shells have opened.

Using a slotted spoon, transfer the cooked mussels to a warmed serving dish or individual bowls. Discard any mussels that have failed to open. Garnish the mussels with the thinly sliced scallions and cilantro leaves. Serve immediately.

Shrimp Shallot in Chile Sauce Recipe

Recipe:

1-inch cube tamarind pulp
3/4 cup hot water
10 small shallots, peeled, thinly sliced
4 ounces red jalapeno, stemmed, seeded
1/3 cup canola or peanut oil
4 candlenuts, smashed (or substitute macadamia nuts)
1 teaspoon shrimp paste, optional
1 pound shrimp, peeled, deveined
Thinly sliced cucumber
Steamed jasmine rice

Method :
- Stir tamarind pulp into 3/4 cup hot water until dissolved. Strain seeds from tamarind mixture; reserve juice.

- Combine shallots, jalapenos, oil, candlenuts and shrimp paste in blender. Puree until smooth.

- Heat heavy medium sauce pan over medium-low heat. Add pureed shallot mixture and stir until oil separates from solids, about 5 minutes. Add shrimp and cook 1 minute. Add reserved tamarind juice and continue cooking until shrimp is cooked through, about 1 minute longer. Season to taste with salt and sugar.

- Serve shrimp with cucumber and jasmine rice.

Recipe of Banana Fritters from Malaysia

Recipe:

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 tablespoon vanilla powder
1/2 cup milk
1 egg
2 tablespoons butter, melted
1 teaspoon rum flavoring
4 ripe bananas, sliced
2 cups oil for frying

Method :

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.

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

3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

Thai Fish Cakes Recipe

Recipe: (Makes about 12)

8 kaffir lime leaves
300 g/11 oz cod fillet, cut into chunks
30 ml/2 tablespoons red curry paste
1 egg
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
30 ml/2 tablespoons cornstarch (cornflour)
15 ml/1 tablespoon chopped fresh cilantro (coriander)
50 g/2 oz/0.5 cup green beans, thinly sliced
Vegetable oil, for deep-frying

For the cucumber relish
60 ml/4 tablespoons coconut or rice vinegar
50 g/2 oz/0.25 cup granulated sugar
60 ml/4 tablespoons water
1 head pickled garlic
1 cm/0.5 inch piece fresh root ginger, chopped
1 cucumber, cut into thin batons
4 shallots, thinly sliced

Method:

To make the cucumber relish, mix the coconut or rice vinegar, sugar and water in a pan. Heat gently, stirring constantly until the sugar has dissolved. Remove from the heat and leave to cool. Place the garlic and ginger in a bowl. Add the cucumber and shallots. Mix in the vinegar and stir lightly. Cover and set aside.

Reserve 2 or 3 kaffir lime leaves for the garnish and thinly slice the remainder. Put the fish, curry paste and egg in a food processor and process to a smooth paste. Transfer to a bowl and stir in the fish sauce, sugar, cornstarch, sliced kaffir lime leaves, cilantro and green beans. Shape the mixture into thick cakes.

Heat the oil in a deep-frying pan or wok to 190oC/375oF or until a cube of bread, added to the oil, browns in about 45 seconds. Fry the fish cakes, a few at a time, for 4-5 minutes, until cooked and evenly brown.

Lift out the fish cakes and drain them on kitchen paper. Keep each batch hot while frying successive batches. Garnish with the reserved kaffir lime leaves and serve with the cucumber relish.

Thai Chicken Soup Recipe

A fragrant blend of coconut milk, lemon grass, ginger and lime makes a delicious soup, with just a hint of chili.

Whenever you have a roast chicken it is worth using the carcass to make stock. Remove all the skin from the remains of the bird and put the carcass into a large pan. Add roughly chopped onion, carrot, and celery stick, and a bouquet garni. Cover with water and bring to the boil. Skim off the scum and then simmer the stock for 1 hour. Strain through muslin (cheesecloth). Skim of the fat when the stock is cold.

Ingredients: (Serves 4)

5 ml/1 teaspoon oil

1-2 fresh red chilies, seeded and chopped

2 garlic cloves, crushed

1 large leek, finely sliced

550 ml/18 fl oz/2.5 cups chicken stock

450 ml/0.75 pint/scant 2 cups coconut milk

450 g/1 lb skinless, boneless chicken thighs, cut into bitesize pieces

30 ml/2 tablespoons Thai fish sauce

1 lemon grass stalk, split

2.5 cm/1 inch piece fresh root ginger, peeled and crushed

5 ml/1 teaspoon sugar

4 kaffir lime leaves (optional)

75 g/3 oz/0.75 cup frozen peas, thawed

3 tablespoons chopped fresh cilantro (coriander)

Method:

Heat the oil in a large pan. Add the chilies and garlic and cook for about 2 minutes. Add the leek and cook for 2 minutes longer. Stir in the stock and coconut milk and bring to a boil over medium-high heat.

Add the chicken, fish sauce, lemon grass, ginger, sugar and lime leaves, if using. Lower the heat and simmer, covered, for 15 minutes until the chicken is tender, stirring occasionally. Add the peas and cook for 3 minutes longer. Remove the lemon grass and stir in the cilantro just before serving.