MY ASIAN RECIPE

PRAWNS RENDANG FRIED (MINANGKABAU CUISINE) (Rendang is a spicy meat dish. Originated from Indonesia. Rendang is usually not considered as curry since it contains less gravy/liquid. I have used this method for frying prawns. Ingredients (serving for 2) 1. Prawns 12 pieces. (cleaned and deveined) 2. Salt to taste 3.  Sugar (optional) Spice paste 1. Shallots 4 peeled 2. Garlic 3 cloves peeled 3. Lemongrass 2 stalks, finely sliced 4. Ginger 1 cm peeled 5. Galangal 1cm peeled 6. Turmeric 1 cm peeled 7. Dry chilies 4 seeded 8. Thai chilies 3 seeded 9. Coriander powder 2 tsp 10. Cumin powder 1 tsp. 11. Fennel powder 1 tsp 12. Chili powder (BABAS) Preparation 1. Combine ingredients for spice paste in a food processor and blend until smooth. 2. Add prawns, salt and sugar and spice paste in a bowl and mix well. 3. Heat oil in a pan. Shallow fry the prawns until it swirl up completely, once it swirled it means they are cooked thoroughly. 4. Serve with hot rice or chap

KEERA THORAN Thoran is a coconut based vegetable Keralite dish. This dish can be made out of any leafy vegetables. I have used Sawi / Choy Sum / Chinese soup green. Ingredients 1. Choy Sum/Sawi 2 bunches (washed and chopped) 2. Shallots 3 chopped. 3. Ginger garlic paste 1tsp 4. Dry Chilies 2 (broken into halves) 5. Mustard seeds 1 tsp 6. Curry leaves 1 sprig 7. Grated coconut 3 tbsp. 8. Cumin seeds 1/2 tsp 9. Green Chilies 3 slit 10.Turmeric powder 1/2 tsp 11. Salt to taste 12. Oil 1 tbsp. Preparations 1. Wash Choy Sum/ Sawi and let it dry thoroughly. Chop finely and set aside. 2. Grind coconut, green chilies, turmeric powder and cumin into a coarse paste. 3. Heat oil in a pan and splutter mustard seeds, add chopped shallots, ginger garlic paste, dry chilies, curry leaves and saute for a few minutes. 5. Add chopped Choy Sum/Sawi and mix everything and reduce the heat to medium, cover the lid and let it cook for 2 minutes. 6. Add the coconut mixture and mix well

PEANUT PANCAKE Ingredients  (Serving for 2) 1. Pan Cake flour (Aunt Jemima) 1 cup 2. Milk 1 cup 3. Egg 1 4. Peanut butter / Nutella chocolate Preparations. 1. In a large bowl, whisk together flour, milk and egg well. 2. Turn on the stove into a medium heat and place muffin pan on top. 3. Pour 1 tbsp. batter into a muffin pan, add peanut butter / Nutella chocolate in the middle and cover it with the batter. 4. Insert a small knife and turn the pancake upside down so the top facing down and let it bake for 1 minutes. Remove gently with spoon into a plate. 5. Serve for tea or breakfast. Note and tips. I have used the ready made flour for pancake. This makes the baking quick and easy. You may make your own pancake batter. How to make batter. 1. All-purpose flour 1 1/2 cup 2. Baking Powder 3 1/2 tsp 3. Salt to taste or 1 tsp 4. Sugar 1 tbsp. 5. Milk 1 1/4 cups 6. egg 1 7. Melted butter 3 tbsp. In a large bowl, whisk together milk, b

KIDS CHICKEN CURRY -  NON SPICY Ingredients 1. Chicken 1 cup ( for one kid) 2. Small Onion Chopped 2 3. Ginger Garlic paste 1 tbsp. 4. Tomato medium chopped 1 5. Curry leaves 1 sprig 6. Clove 2 7. Cinnamon  1 inch 8. Cardamom 2 pods 9. Cumin seeds 1/2 tsp 10. Fennel seeds 1/2 tsp 11. Pepper powder 1/2 tsp 12. Coriander powder 1 tsp 13. Turmeric powder 1tsp 14. Garam Masala 1tsp 15. Salt to taste 16. Hot water 1 cup 17. Coconut milk 1 tbsp. (optional) Preparations 1. Clean wash the chicken with water and marinate with turmeric and salt. Set aside. 2. Heat oil in a deep pan , add Clove, Cinnamon, Cardamom , Cumin seeds, Fennel seeds, Pepper powder and saute for 1 minute. 3. Add chopped onions and curry leaves, saute until it become translucent. 4. Add ginger garlic paste and mix until the raw smell goes off. 5. Add chopped tomatoes , mix well and cover with lid. Once the tomatoes turns mushy add Turmeric powder, Coriander powder and Garam masala powder and

MALAYSIAN EGG CURRY Ingredients 1. Boiled eggs 4 cut into half. 2. Onion sliced 1 3. Green Chilies 5 4. Ginger garlic paste 1 tsp 5. Turmeric powder 1/4 tsp 6. Chili Powder (BABAS)1 tbsp. 7. Coriander Powder 1 tsp 8. Meat curry powder (BABAS) 1 tbsp. 9. Fish curry powder (BABAS) 1tbsp  10.Pepper powder 1tsp 11. Fennel seeds 1tsp 12. Cumin seeds 1tsp 13. Mustard seeds 1tsp 14. Curry leaves 1 sprig 15. Tomato 1 medium diced 16. Coconut milk 2 tbsp. (optional) 17. Cloves 2 18. Cinnamon Stick Preparations 1. Heat oil in a pan. Add mustard seeds, cumin, fennel , clove and cinnamon saute well. 2.  Add onion, green chilies and curry leaves and saute until onion become golden brown. 3. Add ginger garlic paste and saute until fragrant. 4. Add tomato and salt to taste. Saute and cover the lid for 10 minutes. 5. Add all the masala powders and roast until fragrant. Add hot water according to your gravy needs. Cover the lids and let it cook fo

MALAYSIAN STYLE PRAWN MASALA  Ingredient 1. Prawns 1 kg 2. Red Chili Powder 2 tbsp. 3. Turmeric Powder 1/2 tsp 4. Meat Curry Powder (BABAS) 2 tbsp. 5. Curry Powder (KING) 1 tbsp. 6. Coriander powder 1tsp 7. Garam Masala powder 1tsp 8. Green Chilies 7 slit 9. Ginger Garlic paste 1tbsp 10. Salt to taste 11.Curry Leaves 1 sprig 12. Coconut milk 1 tbsp. (optional) 13. Clove 3 14. Jeera 1tsp 15. Fennel Seeds 1 tsp 16. Pepper powder 1tsp 17. Tomatos 1 medium 18. Vinegar 1tsp 19. Lemon Juice 2 tbsp. (Optional) 20. shallots 3 chopped Preparations 1.Take the shells out  and wash well. Marinate with Turmeric,  Vinegar and salt and keep aside. 2. Heat oil in a pan and add Cloves, Jeera, Fennel seeds and pepper and stir until fragrant. 3. Add shallots, Curry leaves and green chilies and saute till shallots become golden brown. Add ginger garlic paste and saute till raw smell goes off. 4. Add tomatoes and salt and cover the lid. Once tomato

KIDS MEAL. MUSHROOM, ANCHOVIES AND CORN FRIED RICE Ingredients 1. 2 Button mushrooms chopped. (white or brown) 2. 1/2 cup anchovies fried. 3. 2 tbsp. corns boiled 4. 3 pods garlic chopped 5. 2 shallots chopped 6. Cooked rice Preparations 1. Clean wash the mushroom with water and salt.  2. Heat oil in a pan and fry the anchovies and set aside 3. Use the same oil and add onion and garlic and stir fry until onion becomes golden brown  4. Add the chopped mushroom on the same pan and stir fry for 5 minutes on high heat. 5. Add the corns and stir well with the rest of the ingredient for 2 minutes on medium heat. 6. Add the cooked rice and mix well for 2 minutes. Add salt to taste. 7. Serve hot for dinner or lunch

MAMAK FRIED NOODLE MALAYSIAN STYLE Ingredients 1. 1 packet Yellow Noodle (tossed) 2. 2 cubes tofu diced 3. 2 fish cake diced 4. 1/2 prawns / chicken breasts diced (optional) 5. 1 cup beans sprouts / veges (optional) 6. Onion sliced 7. 2 cloves crushed 8. red / green chilies slit 9. 2 eggs beaten For sambal paste 1.5 dried chilies ( you can reduce the number of chilies according to you needs) 2. 3 cloves of garlic  3. 3 shallots chopped 4. 1 tbsp. dried prawns (washed) 5.1 tbsp oil 6. 1 tsp sugar 7. salt to taste For seasoning 1. 1 tbsp dark soy sauce 2. 1 tbsp oyster sauce 3. 2 tbsp chili sauce ( preferred maggi sauce) 4. 1 tbsp white vinegar 5. 1tsp sugar 6. salt to taste Preparation 1. Fry tofu and set aside. 2. Toss noodle in hot water and rince with cold water and set aside 3. Blend the sambal ingredients smoothly 4. Heat oil in wok. Add the blended sambal into wok and stir with medium heat. 5. Cook until the oil separates an

OKRA THEEYAL (KERALA CUISINE). Okra in roasted coconut gravy. (Vegetarian) Ingredients 1. Coconut scraped 1/2 cup 2. Oil 1tbsp. 3. Fenugreek seeds 1/4 tsp 4. Shallots 3 chopped 5. Chili powder 2tbsp 6. Pepper corns 1tsp 7. Cumin powder 1/4 tsp 8. Coriander powder 1/2 tsp 9. Turmeric powder 1/2 tsp 10.Tamarind pulp 1tbsp For seasoning 1. Oil 2 tbsp. 2. Mustard seeds 1/2 tsp 3. Dry chili 2 4. Shallots chopped 2 5. Curry leaves 1 sprig 6. Ginger garlic paste Preparation 1. Clean wash and dry the okras. 2. Cut okra into 1 inch long pieces 3. Heat pan and dry roast the okras. This to ensure no slimy in the okras. 4. Heat oil in the pan and fry okras in batches and set aside. For the Masala 1. Heat oil in the same pan and add fenugreek seeds. Roast until light brown.  2. Add chopped shallots , curry leaves and dried chillies. Saute until shallots turned into light brown. Add ginger garlic paste and saute until the raw smell goe

TOMATO CURRY (VEGETARIAN) Ingredients 1. Mustard seeds 1/2 tsp 2. Curry leaves 1 sprig 3.Green chilies sliced 2 4. Shallot chopped 2 5. Turmeric powder 1/2 tsp 6. Chili powder 1tbsp 7. Tomato chopped 3 medium size 8. Water 9. salt as needed 10. Oil 2 tbsp. Paste (for grinding) 1. Grated coconut 1 cup 2. Cumin seeds 1/5 tsp 3. Shallot 2 diced 4. water as required Preparation 1. Combine all the grinding ingredient into a blender add a little water and grind to form a smooth paste and keep aside. 2. Heat oil in a pan. Add mustard seed and let it splutter. Add curry leaves, green chilies and chopped onion and saute for a minutes until it turned brown. 3. Add turmeric powder and chili powder. Mix well and add the tomatoes. 4. Add water as required, cover the lid and let it simmer for 15 minutes. 5.Add coconut paste, salt as needed ( you may add more hot water if you want more gravy. Adjust to your needs) and mix well. Let it simmer for another 15 to 20 minut

MALAYSIAN SPICY CHICKEN RENDANG Ingredients 1. Chicken 1.5 kg 2. Coconut milk 500ml 3. Pounded roasted grated coconut 1 cup 4. Salt as needed 5. Sugar to taste / optional 6. Turmeric leaf 1 chopped 7. Kafir lime leaves shredded 1 cup (for garnishing) / optional Sambal Paste 1. Shallot 8  2. Garlic 3 cloves  3. Lemongrass 5 to 6 stalks sliced 4. Ginger 3/4 inch 5. Galangal 3/4 knob 6.Turmeric 3/4 knob 7. Dry chilies 5 / adjust to your needs 8. Thai chilies 5 / optional 9.Coriander powder 1 1/2 Tbsp. 10. Cumin powder 1 Tbsp 11.Fennel Powder 1 Tbsp 12. Chili Powder 2 Tbsp Preparations 1. Combine ingredients for spice in a food processor and blend smooth  2. Combine chicken, spice paste and coconut milk in a pot and simmer for 30 minutes until gravy thickens 3.Reduce the heat and add grated coconut and season it with salt and sugar 4. Finally, add turmeric leaf and stir well before switch off the stove. Garnish with kafir lime

MALAYSIAN FISH FRY Ingredients 1.2 King fish steaks ( I cut it into small bite pieces. Optional) 2.1/5 tsp Ginger garlic paste 3. 1tbsp Chili Powder ( I use Babas Product) 4. 1tbsp King Chili Powder  5. 1/4 tsp Turmeric powder 6. 1/2 tsp pepper  7.  1/5 tbsp. Lime juice 8. Salt as needed. 9. 1 tsp vinegar Preparation 1. Clean and wash fish thoroughly and marinate with all the ingredients  and keep it aside for 30 minutes. Heat oil in a pan and shallow fry the fish pieces. Serve with hot rice. Tips. Adjust the spices to suit your taste. The marination should not be watery. You may also  add curry leaves while frying the fish pieces.

ANCHOVIES, EGG AND ONION FRY Ingredient 1. 1 cup of anchovies clean 2. 1/5 cup onions sliced ( yellow onion preferred) 3. 2 eggs well beaten Preparation 1. Fry all the three ingredients separately and mix it all in a bowl. 2. Serve with hot rice Tips. You may add Thai red chilies for those who loves spicy food.

SOTHI (An Indian style cuisine of mild yellow coconut curry) Ingredients 1. 600ml thin coconut milk (you may add 300ml coconut milk and 300 ml water) 2. 100ml thick coconut milk 3. 1 cup of large onion (yellow onion) 4. 2 green chillies slit 5. 1 medium tomatoe (cut each into wedges) 6. 1 handful curry leaves 7. 3/4 tsp turmeric powder 8. 2/3 tsp tamarind juice 9. salt as needed Preparation 1. In a pot, mix all the ingredients except for thick coconut milk. 2. Place the pot on medium heat and cook until the mixture boil a few times. Allow to simmer. 3. Finally, pour in the thick coconut milk. Remove pot from heat after 2 boils. Remember to check for salt. Tips You may substitute tamarind juice with 4 tbsp. freshly squeezed lime juice. And if you are using lime juice, add it to the mixture after you turn of the heat.

MALAYSIAN CHICKEN CURRY Ingredients 1/2 kg Chicken 2 to 3 tbsp oil 3 cloves 1 inch cinnamon stick 3 green cardamom 1/2 jeera / cumin seed 2 green chilli slit 1 cup finely chopped onions 1 tbsp ginger garlic paste 1 cup chopped tomatoes 1/4 tsp turmeric powder 1 tbsp red chilli powder 1tbsp meat curry powder (I use BABAS powder) 1tbsp curry powder (I use King curry powder) A sprig of curry leaves 1 cup hot water coconut milk (optional) salt as needed Preparations 1. Wash chicken thoroughly and drain off the water completely. 2. Marinate chicken with turmeric, red chilli powder, curry powder , vinegar and salt. keep aside. 3. Heat oil in a deep pan, add cloves, cinnamon stick, jeera seed and fry till you get an aroma. 4. Add onions, green chillies and curry leaves. Fry evenly till golden. Add ginger garlic paste and fry till the raw smell goes off. 5. Add tomatoes and cover the lid. Mix well and cook until the tomatoes turn soft.

Varutharacha Kozhi (chicken in roasted coconut curry) Ingredients: 1.Grated Coconut 1 cup 2.Coriander powder 2.5 tsp 3.Whole black peper 1.5 tsp 4.Turmeric Powder 1/4 tsp 5. Red Chilli powder 1/4 tsp Home made Garam Masala Ingredient Fennel Seeds 1tsp Cinnamon Stick 2 pieces Clove 2 pieces Star Anise 2 pieces Green Cardamom 2 pods 1. Shallots 2 cup or 1 large onion (thinly sliced) 2.Ginger 1 inch piece (crushed) 3.Green Chillies 4 to 5 or as required 4. Warm water 1/4 cup 5. Coconut Oil 2 tbsp. 6. Coriander 4 tbsp. Preparation to make homemade Garam Masala 1. Dry roast all the ingredients listed above for Garam Masala and grind to fine powder and keep it aside. (Note: you can make more and store it in refrigerator) Preparation for Varutharacha Kozhi  1. Marinate the chicken with red chilly powder 1/2 tsp coriander powder, garam masala,  turmeric powder, salt and keep it aside for 1 hrs approximately. 2. Heat wok/pan, pour 2 t

MALAYSIAN FRIED CHICKEN Ingredients (A) - Grind all ingredient in (A) 1. galangal 2.Ginger 3.Lemongrass 4.Dried Chilli Ingredients (B) 1. Egg 1 2.Salt 3.Sugar 4.Coriander seed 5.Curry Leaves 6.Corn Flour Preparation 1. Clean the chicken 2. mix (A) and (B) 3. Marinate for 20 minutes and the fridge 4. Fry chicken in batches. Add more oil for more crispy taste 5. serve with hot rice or chapati