MY ASIAN RECIPE

KANGKONG NYONYA STYLE (Spicy water spinach stir fry flavored with chilli and shrimp paste) The name Kangkung is the Malay word for water spinach or water convolvulus, a tropical semi-aquatic plant grown as a leaf vegetable found in parts of Asia and Southeast Asia. Kangkung  is a hollow stemmed green with a rich, almost nutty taste is called kangkong in Malaysia and Indonesia. Sauteed with flavoring paste of chilly, shallots, garlic and shrimp paste, it  personifies the Nyonya way of cooking. Ingredients 1.Tamarind pulp - 3 tbsp. 2. Kangkong - 1 medium size (370 g) cut  into  3 inch lengths 3. dried shrimp paste (belacan) - 1/2 tsp roasted 4. shallots - 3 chopped 5. Holland chillies - 1 to 3 6. sweet soybean paste - 1tbsp (optional) 7. peanut oil - 2 tbsp. 8. soy sauce - 2 tsp 9. salt to taste Preparation 1. Clean the kangkong and dry it in a salad spinner or set them aside to dry. 2. Blend the shrimp paste (belacan), shallots, garlic, c...

NYONYA PRAWN SAMBAL  blended with lemongrass, galangal and tamarind This is a very tasty, aromatic prawns sambal. The gravy is thick, just a little sourish and not sweet. It is good to serve with hot rice or coconut milk rice (Nasi Lemak) and sliced cucumbers. Nyonya also know as the Peranakan chinese or Straits-born Chinese, are the descendants of Chinese immigrants who came to Malay archipelago including British Malaya (known as Malaysia  and Singapore), where they are also referred to as Baba- Nyonya. From the Malay influence a unique "Nyonya cuisine" has developed using typical Malay spices. A small number of restaurants serving Nyonya food can be found in Penang and Malacca in Malaysia. Ingredients 1. Prawns - 500g (shelled 5-6 tbsp. oil) Tamarind extract - 250 ml 2. Salt to taste 3. Sugar - 2 tsp (optional) Spice paste (blended) 1. Dried chillies - 15 g (soaked and boiled) 2. Shallots -10 3. Garlic - 2 clove 4. Lemongrass - 1 stalk (slice...

SQUID MASALA Marinated squid sautéed with spices For those who love spicy seafood this dish is a must try. Ingredients 1. Squid - 1/2 kg 2. Onion - 2 3. Chopped curry leaves - 1 sprig 4. Green Chillis - 3 5. Chopped potatoes - 1 (optional) 6. Tomato - 1 7. Garam Masala - 1/2 tsp 8. Chilly Powder - 1 1/2 tsp 9. Pepper powder - 1/2 tsp 10. Chicken Masala powder - 1/2 tsp 11. Methi Powder - 1/2 tsp 12. Salt to taste 13. oil for cooking Preparations 1. Marinate the squids with salt and chilly powder and keep aside for an hour.  2. In a pot, add a little oil /  2tbsp of oil followed by chopped onion, curry leaves, green chillies, garam masala, pepper powder, methi powder, chopped potato and chicken masala powder and stir well. 3. Once the onion turned brown colour or translucent add tomato and mix well. Cover lid and let it cooked until tomato turned mushy. 4. Add marinated squid into the pot and stir well. Add salt and let it cook f...

Poondu Kuzhambu (Garlic curry) Garlic cloves  is cooked soft in tangy and spicy sauce. The ingredients in this curry which has garlic, fenugreek, coriander (dhania), pepper and curry leaves is rich in medicinal values facilitate easy digestion and lactation. Ingredients 1. Garlic - 1 large 2. Tamarind juice 3. Salt Roasting and grinding to smooth paste 1. Coriander seed - 4 tbsps. 2. Fenugreek seeds - 1/4 tsp 3. Red Chillis - 8 to 10 4. Black Pepper corns - a heaped tsp 5. Cumin seeds - 1/2 tsp 6. Turmeric Powder - 1/2 tsp 7. Shallots - 2 or 1/2 cup 8. Garlic -  2 to 3 cloves 9. Curry leaves - a sprig 10. Gingelly oil - 1 tsp Seasoning 1. Mustard seed - 1/4 tsp 2. Asafoetida - 1/4 tsp 3. Curry leaves - a sprig 4. Gingelly oil - 1/4 cup Preparations 1. Soak tamarind pulp in warm water and extract the juice. 2. Heat oil and roast fenugreek ,coriander seed and red chillies in medium heat. Keep stirring until t...

MURUNGAKKAI KARA KUZHAMBU Spicy and Sour Drumstick curry Ingredients 1. Gingelly Oil  - 2tbsp 2. Chana Dhal -  1tsp 3. Urad Dhal - 1 tsp 4. Mustard Seed - 1/2 tsp 5. Cumin Seed - 1/2 tsp 6. Asafoetida powder / hing - 1/4 tsp 7. Red Chilli - 2 or 3pc 8. Fenugreek seed - 1/4 tsp 9. Garlic - 8  10. Tamarind juice - 1/2 cup 11. Shallots - 2 (chopped) 12. Curry leaves - 1 sprig 13. Tomato - 1 (chopped) 14. Turmeric Powder - 1/4 tsp 15. Chilli Powder - 1tsp 16. Sambar Powder - 3tsp 17. Drumstick - 2 18. Water 19. Salt Preparations 1. Heat oil and add chana dhal, urad dhal, cumin seed, red chillis, asafoetida powder, fenugreek seed and mustard seed,  cook until mustard seed start to splutter. 2. Add garlic and stir until light brown in low heat. 3. Add shallots, curry leaves and stir until the shallots turns transculent. 4. Add chopped tomatoes and cook for 2 to 3 minutes or until the tomatoes gets mushy. ...