MY ASIAN RECIPE

PAN FRIED KING FISH WITH SPICE A Pan fried fish is commonly found all across the world but the marinade ingredients is vary from place to place. This spice marinade uses both spices and aromatics lending a rich and deep flavor to the fish. And it works best with any kind of fish steaks or meaty one like salmon or red snapper. Let me share you with a lip smacking seafood recipe today! Ingredients 1. King fish steaks 2. Vegetable oil/ coconut oil (for shallow frying) 3. Salt to taste Spice Marinade (Grinded) 1. Red chilli powder - 2 tsp 2. Turmeric powder - 1tsp 3. Crushed black pepper - 1/2 tsp 4. Ginger garlic paste - 1 tsp 5. Shallots/Small onion - 3 6. Lemon juice - 2tbsp Preparations 1. Clean wash the fish steaks. 2. Season the steak with salt. 3. Marinate the fish with the grinded paste and make sure all sides are well coated. 4. Store the marinate fish into the refrigerator for min 30 minutes or overnight. 5. Shallow fry in oil 6. Serve hot with rice or...

CHICKEN PERATTEL WITH SHREDDED COCONUT (Chicken dry roast with shredded coconut) Perattel is a typical dry South Indian curry. If you add more water or coconut milk to this dish, it becomes chicken curry. Ready to take a bite of the South Indian cuisine with the intense flavor? Here is Chicken Perattel with shredded coconut you can take on, and be ready to withstand the fiercely hot spices permeated your palate down to your throat. Ingredients For marinating 1. 500 gm Chicken (cut into bite size) 2. 1/2 tsp Turmeric Powder 3. 1 tbsp. Lime Juice 4. 3 tbsp. Kings Roasted Curry Powder or Chilli Powder 5. 1 tsp Cumin seeds 6. 1 tbsp. Coriander Powder 7.  1 tbsp. Ginger Garlic paste 8. Salt to taste For tempering 1.  1 tbsp. Fennel seeds 2. 1 tsp Cumin seeds 3. 2 Cardamom 4. 2 Cloves 5. 1 medium Cinnamon stick 6. 1 sprig of Curry leaves 7. 4 Green chillies 8. 1 Onion (chopped) 9. 1 cup potatoes (chopped) - optional 10. 1 tbsp. ginger garli...

PULI SORU (TAMARIND RICE) Puli Soru is a popular south indian dish. It is also a traditional south indian tamil brahmin's favorite recipe. Puli soru is best for lunchbox and for travel as it doesn't get spoiled easily. The longer you keep the more it enhances the flavor. Try and enjoy it with your family today!. Ingredients 1. Cooked rice - 2 cups 2. Tamarind - 1/4 cup 3. Fenugreek - 1/4 tsp 4. Water - as required 5. Shredded coconut - 2 tbsp. 6. Shredded carrots - 2 tbsp. 7. Urad dhal - 2 tbsp. 8. Mustard seeds -  1 tsp 9. Dry chillies - 5 10. Curry leaves - 1 sprig 11. Salt to taste 12. oil - 2 tbsp. 13. Hing - a pinch 14. Turmeric powder - 1/4 tsp Preparations 1. Soak tamarind in 1 cup hot water, mash it well and set aside. 2. Dry roast fenugreek seeds in a pan until golden then crush it to a coarse powder and set aside. 3. Boil hot water and add dry chillies. Once boiled remove from stove and set aside 4. Heat oil and add mustard seeds a...

YAM BASKET WITH KUNG PAO CHICKEN The Yam basket derives its name from the Buddhist alms bowl (fatt putt). This dish is originally created as a vegetarian dish but nowadays you can fill with any dish you love.  A good yam basket is crispy on the outside and fluffy inside. Ingredients Crispy Yam ring 1. Yam - 600 g 2. Wheat starch - 10tbsp 3. Boiling water - 10 tbsp. 4. Salt - 1 tsp 5. Vegetable shortening - 2 tbsp. 6. Sugar - 1 tbsp. 8. Chinese 5 spice powder - 1/2 tsp 9. Vermicelli noodles - 1 handful for deep frying Chinese 5 spice powder 1. Star Anise - 2 2. Fennel - 2 tsp 3. pepper corn - 3/4 tsp 4. Clove - 1/4 tsp Grind all above spices into a smooth powder. Kung Pao Chicken Marinating chicken 1. Boneless chicken - diced 2. Soy sauce - 1 tbsp 3. Chinese rice wine or dry sherry - 2 tspn 4. Cornstarch - 1 1/2 tspn Sauce 1. Chinese black vinegar or balsamic vinegar - 1 tbsp. 2. Soy sauce - 1 tsp 3. Hoisin sauce - 1 tsp 4. Oyster sauce ...

MEDU VADA (ULUNDU VADAI) fried lentil donut with shallots, green chillies and curry leaves This street food snack is popular in India. Ulundu Vadai is part of the culinary tradition of the Tamil people of southern India and Sri Lanka. The donuts a golden brown and crispy on the outside and soft on the inside. This dish are traditionally served with sambar (dhal curry), a vegetable and lentil stew or green hot peppers accompanied by coconut chutney. Ingredients 1. Urad dhal (whole urad dal without skin) - 3/4 cups 2. Shallots - 10 (chopped) 3. Green chillies - 3 4. Curry leaves - 1 sprig 5. Asafoetida - 1/8 tsp 6. Salt to taste 7. Water as needed Preparations 1. Soak urad dhal with asafetida for 3 hours in cold waters. 2. Grind urad dhal with little water till fluffy. Ice cold water is recommended. This process usually takes around 12 to 15 minutes. You will get a fluffy white batter. 3. Add shallots, green chillies, curry leaves and little salt into the batter ...

CHICKEN CHOP SUEY with stir fry vegetable in a mild sauce. Ingredients Chicken Marination 1. Chicken - 1 pound (boneless chicken thighs diced) 2. Dry sherry wine - 1/4 cup 3. Garlic - 1 clove (chopped) 4. Ginger - 1 tsp (chopped) 5. Cornstarch - 1 tsp (optional) Vegetables 6. Onion - 1 medium size (chopped) 7. Celery - 2 ribs (sliced) 8. Bok Choy - 1/2 pound (sliced) 9. Carrot - 1 (sliced) 10. Beans sprouts - 1/4 pound 11. Oil for cooking Sauce 1. Chicken broth - 1/2 cup 2. Oyster sauce - 1 tbsp. 3. Soy sauce - 1 tbsp. 4. Cornstarch - 1tsp Preparations 1. Marinate chicken with sherry wine or you can use Shaoxing wine, garlic, ginger and cornstarch for 15 minutes. 2. Prepare vegetables and keep all components separately. Mix the sauce ingredients together and set aside. 3. Heat skillet over a medium high heat, Add oil when hot. Add marinated chicken and stir fry for 2 to 3 minutes or until chicken is cooked. 4. Add onion and stir fry for 2 to 3 minutes ...

HOMEMADE ROASTED CURRY POWDER roasted spice blend The base for any delicious curry is the curry powder. This homemade recipe is very aromatic and has very robust and complex flavors. I made this curry powder for my daughter since she doesn't eat spicy food. There is no chilli in this powder except for black pepper corn. Let's look at the ingredients. Ingredients 1. Coriander seed - 4tbsp 2. Cumin seeds - 3tbsp 3. Black peppercorns - 2 tbsp. 4. Mustard seed - 1 tbsp. 5. Whole cloves -  3tsp 6. Cardamom seeds - 2tsp 7. Fennel seeds - 2tsp 8. Rice (uncooked) - 2tbsp Preparations 1. On a dry non stick pan. Heat over medium heat and roast all the ingredients to 3 to 5 minutes until the spices start to turn brown, toast and aromatic. Keep stirring to prevent burning. 2. Remove from the heat and let the spices cool down. 3. Use a spice grinder to grind the spice mix into a powder in batches. 4. Store in air-tight container and store it in a ...