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.