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 ...

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 mil...

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 p...

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 i...

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 li...

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