MY ASIAN RECIPE

AYAM GORENG BEREMPAH (spiced fried chicken with lemongrass.) Ingredients 1. Chicken diced 2. Ginger 2 inch 3. Onion - 2 4. Garlic - 5 pods 5. Lemongrass - 4 6. Coriander seeds - 1 1/2 tbsp. (roasted and pounded) 7. Anise seeds - 1 1/2 tbsp.. (roasted and pounded) 8. Curry leaves 9. crushed chillis 1 tbsp. 10. Turmeric powder 1/2 tsp 11. Sugar to taste (optional) 12. Chilli powder / Curry powder To make the paste 1. Dry roast coriander seeds and anise seeds and pound it to smooth powder and keep aside. 2. Grind ginger, onion, garlic and lemongrass with a little water to a smooth paste. 3. Add all the ingredients into a bowl (Chicken, grinded ginger, onion, garlic and lemongrass paste,  grinded coriander, anise seeds powder, curry leaves, crushed chillis, turmeric powder, salt, sugar (optional) and chilli powder) and mix the ingredients well with the chicken and marinate for 30 minutes. 4. Heat oil in a  pan with medium heat.  Fry...

CHETTINAD CHICKEN CURRY (It is a classical indian recipe, from the region of Chettinad, India. It is one of the most flavorful dish from South India cuisine.) Ingredient 1. Chicken - 1/2 kg 2. Onions - 2 sliced 3. Tomatos - 2 medium sized (diced) 4. Ginger garlic paste - 2 tbsp. 5. Curry leaves - 1 sprig 6. Oil - 2 tbsp. 7. Turmeric - 1tsp 8. Lemon juice - 2tbsp 9. Coriander leaves - 2tbsp (chopped) 10. Chilli powder / curry powder (optional) 11. Salt to taste Chettinad Masala 1. Coriander seeds - 3tbsp 2. Dry chilli - 4 3. Fennel seeds - 2tsp 4. Cinnamon stick - 1 5. Whole peppercorn - 2tsp 6. Cardamom - 3 pods 7. Star Anise - 1 8. Clove - 4 9. Fresh coconut 1/4 cup grated Preparations 1. Clean chicken and marinate with salt, turmeric and lemon juice for 30 minutes. 2.Dry roast all the masalas for "Chettinad Masala"  except grated coconut in a pan until it turns              golden brown. Add coconut and roast a...

KANGKUNG BELACAN (Water spinach with shrimp paste) Ingredients 1. kangkung (water spinach) 2. Red onion 3  3. Garlic 2 pods 4. Thai chillis 3 5. Belacan (shrimp paste) 6. Water 1/2 cup 7. Salt to taste 8. Sugar (otional) 9. Shrimp (optional) Preparations 1. Pound red onions, garlics, thai chillis and belacan (shrimp paste) and keep aside 2. Heat oil in a pan,  saute the pounded ingredients till the raw smell goes off. Add shrimp and cook for 2 minutes. 3. Add a water and kangkung (water spinach). Mix with the ingredients and close the lid for 10 minutes. 4. Add salt, sugar. Let it simmer for another 3 minutes. 5. Serve with hot rice. 

IDLI (Savory cake) It is a traditional breakfast in South India. It is a savory cake that is popular throughout India and Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli is one of the most nutritious breakfast one can have. Made of fermented black lentils and rice, the nutrient quotient in idli is so high that is has been recommended by several organizations across the world. Ingredients 1. Idli rava (cream of rice) 2 cups 2. Split and skinned black gram lentils 1 cup 3. Fenugreek 5 seeds 4. Salt to taste 5. Water for soaking Idli batter 1. Soak the cream of rice in enough water for 8 hours 2. In another bowl soak the black gram lentils and fenugreek seeds for 8 hours 3. Drain the water from the black gram lentils and keep aside. We will use this water for grinding process later. 4. Drain the water from the...

MALAYSIAN SAMBAL UDANG (MALAYSIAN PRAWN SAMBAL) Sambal is a hot sauce or gravy/paste typically made from a mixture of variety of chilli peppers. It is a native to the cuisines of Indonesia, Malaysia, Brunei, Singapore and Sri Lanka. Sambal udang is a fiery and piquant side dish often served as an accompaniment to perk up rice meals. Ingredients 1. Prawns 1lb (peeled and deveined) 2. Kaffir lime leaves 6 3. Sugar 1tsp (optional) 4. Salt to taste 5. Tamarind paste 30g 6. oil 4tbsp Paste 1. Chilli powder 2 tbsp. 2. Shallots 5 chopped 3. Lemongrass 2 stalks 4. Galangal 1" 5. Garlic 3 cloves 5. Shrimp paste 1tsp / Belacan 3/4" Preparations 1. Blend all spice paste ingredients with 1/2 cup of water until smooth. 2. Place tamarind paste in a small metal strainer over a bowl. Pour 1 cup hot water over tamarind paste. Stir and press down the tamarind with a spoon to dissolve and set the juice aside. 3. In a medium size pot, heat oil. Add ground spice pas...

KERALA CHICKEN ROAST KERALA CHICKEN ROAST Ingredients Marination 1. Turmeric powder 1/4 tsp 2. Chilli powder 2 tbsp. 3. Coriander powder 1tsp 4. Vinegar / Lemon juice 1tsp 5. Ginger 1" 6. Garlic 5 cloves 7. Dry chillies 5 8. Salt to taste Roasting 1. Onion 3 medium 2. Tomato 1 chopped 3. Dry chillies 3 4. Curry leaves 1 5. Garam masala powder 1tsp 6. Pepper powder 1/4 tsp 7. Cinnamon 1 stick 8. Lemon juice 1tsp 9. Oil Preparations 1. Clean and cut the chicken into medium size. 2. Make a paste of the marination ingredients and marinate chicken pieces with this paste and keep aside for an hour. 3. Slice onions and fry in hot oil. Drain it and set aside. 4. Fry the chicken pieces using the same oil and set aside. 5. Heat 2 tbsp of oil in another pan ( you can use the same oil which you fried the chicken. This will enhance the flavor. Add dry chillies, cinnamon and curry leaves. Saute for 1 minute. Add tomato and saute unitl it gets mushy and ...

STIR FRIED RICE VERMICELLI Fried white bee hoon/ rice vermicelli is a delicious dish that appears very often during potlucks and festivals in Malaysia and Singapore. This dish is very popular for breakfast hours. It is a nice treat to fuel the day with a carbatastic!. This dish can be very economical with a few simple toppings like cabbage and egg. This is very easy, simple and quick to cook at home. Ingredients 1. 1/2 pack rice sticks 1. Shallots 3  2. Ginger 1" 3. Garlic 3 - 5 cloves 4. Leafy vegetable 2 chopped 5. Anchovies 1 cup 6. Thai chillies 3 7. Salt to taste Preparations 1. Soak the rice sticks in hot boiling water until it turned softer. Set aside in a colander and rinse it with cold water and set aside and let it drain the excess water. 2. Pound shallots, ginger, garlic, thai chillies and anchovies coarsely and set aside. 3. Heat up a wok and add the pounded ingredients and stir fry until aromatic or turn light brown.  4. Add ...