Oriental Recipe

Salad Jakarta Style Recipe (Ketoprak Jakarta Recipe)

2009-09-15T13:45:00.001+07:00

Ingredients:
1 pc tofu
1/2 teaspoon of salt
2 tusk garlic, refined
150 ml water
4 pcs lontong, cut
120 gr beansprout, sobbed
100 gr vermicelli
2 tablespoon soysauce
2 tablespoon fried red onion
100 gr fried emping
Vegetable, Oil

Sauce:
200 gr nut, fried
5 pcs red small chilli
5 tusk garlic
1 teaspoon salt
100 gr brown coconut sugar
1,5 teaspoon air asam
350 ml water

Directions:
Immerged tofu in salty water, garlic and water, fry, cut
Nut sauce : delicate red small chilli, garlic, nut, salt, brown coconut sugar, add water & air asam, stir well
Serve lontong, tofu, beansprout, vermicelli, nut sauce, add soy sauce, fried onion and emping

Steamed Dumplings Bandung Style Recipe - (Siomay Recipe)

2009-09-09T17:29:00.001+07:00

INGREDIENTS:
3/4 lb ground chicken
1/2 lb ground shrimp
3 1/2 oz cornstarch
2 x garlic cloves mashed
1 tbl sesame oil
1 tsp salt
1/2 tsp freshly-ground white pepper
1 x egg beaten

SKIN INGREDIENTS
10 piece won ton skin
6 x soybean cakes - (2" by 2" by 1/2")
5 med potatoes
5 x buah bitter melon
5 piece cabbage leaves slice stem thin
5 x cucumbers

SAUCE INGREDIENTS
1/4 lb fried peanuts
2 oz fresh fried candlenut
2 x garlic cloves fried
2 x red chilies steamed
1 tbl vinegar
1/2 tbl salt
2 tbl sugar
1/2 cup water

GARNISH
Ketchup
Sweet soy sauce
Lime

Method :
Mix all the base ingredients to make a smooth base filling.
Dumplings: Trim the won ton skins to make them round. Place a portion of the filling in the center of a won ton skin. Take the won ton skin between the index finger and thumb, gather edges together to make a waist.
Soybean Cake and Potato: Cut in half and scrape a portion of the cake and potato side and fill it in with the filling.
Bitter Melon and Cucumber: Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.
Cabbage leaves: Dip the leaves into hot water for a few seconds. Fill with the base filling and roll up.
Steamed all of them until well done.
For the sauce: Grind all ingredients to form a paste. Then add water and stir well. If the sauce is thickened, add some more water.
To serve: Cut all steamed dumplings, potatoes, etc. into small pieces. Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.
This recipe yields 4 to 6 servings.

Braised Banana in Coconut Milk Recipe (Kolak Pisang)

2009-08-24T15:21:00.001+07:00

Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 tsp of salt

Directions:
Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
Tie knot the screwpine leaf and add it into the pan.
Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
Serve warm or cold as desired.
Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Brisket in Black Nut Sauce Recipe (Rawon Recipe)

2009-07-27T08:30:00.000+07:00

Ingredients :
3 tablespoons Oil
1 stalk Lemon grass, bruised
3 Kaffir lime leaves
500 g Brisket, cut into 2 cm cubes
1 1/2 liters Water

Spice (ground)
2 Red chilies
3 Candlenuts, roasted or fried
1 teaspoon Coriander, roasted
1 teaspoon Chopped turmeric
1 tablespoon Chopped galangal
1/2 teaspoon Dried shrimp paste
4 cloves Garlic
8 Shallots
3-4 Black nuts, blanch the flesh, soak until tender and drain
1 teaspoon Tamarind

Directions :
Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket.
Sauté until the color changes, then add water.
Simmer over low heat until the brisket is tender and ground spices are absorbed.
Serve immediately.

Milkfish in Sweet Soy Sauce Recipe (Pindang Bandeng Bumbu Kecap Recipe)

2009-07-21T11:29:00.000+07:00

Ingredients :
1 cm Turmeric
1 cm Ginger
2 cm Galangal
1 (700g) Milkfish
1 teaspoonTamarind juice
1/2 teaspoonSalt
500 cc Water
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
3 tablespoons Sweet soy sauce
5 Unpeeled shallots, roasted, peeled, thinly sliced
3 cloves Unpeeled garlic, roasted, peeled, thinly sliced
1-2 tablespoons Tamarind juice
5 Carambolas, halved
10 Bird's eye chilies
2 Red chilies, cut into 2 cm pieces
Salt and brown sugar

Method :
Thread turmeric, ginger and galangal onto a skewer and grill.
Set aside.
Clean the fish, remove scales and cut off the fins and gills.
Cut into 4-5 pieces.
Rub with tamarind and salt and let it stand for 15 minutes.
Drain.
Bring water to the boil, and add grilled turmeric, ginger and galangal, salam leaves, lemon grass, sweet soy sauce, shallots and garlic.
Add fish, tamarind juice, carambolas, chilies, salt and sugar.
Continue to cook over low heat until the spices are absorbed before serving.

Vegetable Curry Recipe (Sayur Kare Recipe)

2008-10-08T07:43:00.001+07:00

Ingredients:
3 tablespoons oil
3 kaffir lime leaves
1 stalk lemon grass, bruised (use only the bottom white tender part)
200g offal, cooked until tender, cut into pieces
1 liter stock
250g potatoes, peeled, cut into 4-6 pieces
150g carrots, halved
100g french beans
500cc coconut milk from 1 coconut
5 cabbage leaves, cut into 2 cm squares
25g glass noodles, cut into 10cm lengths, soaked in water until tender, drained

Spices (ground):
3 candlenuts, roasted
2 teaspoons galangal, minced
2 teaspoons coriander, roasted
2 teaspoons tamarind
½ teaspoon pepper, roasted
3 cloves garlic
1 teaspoon chopped turmeric
8 shallots
salt and sugar

Directions:
Sauté the ground spices, kaffir lime leaves and lemon grass until fragrant. Add offal and stir. Then add the stock, and simmer over low heat. Add the potatoes, carrots and french beans. When they are half-cooked, add coconut milk and bring to the boil. Finally, add cabbage and glass noodles.

Mushrooms and Chicken in Banana Leaf Recipe (Pepes Ayam Jamur Recipe)

2008-09-04T11:17:00.002+07:00

Ingredients:
500 g chicken thighs, boned and cut into 1.5cm cubes
125 g shiitake mushrooms, soaked until soft, stems removed and diced
2 eggs, well beaten
60 ml coconut cream
50 g scallions, finely sliced
a pinch of salt or to taste
a pinch of freshly crushed white peppercorns or to taste
8 salam leaves (Indonesian bay leaves)
8 banana leaf wrappers, each about 25 x 18 cm (10 x 7 in)

Spice paste:
30 g garlic, peeled and sliced
50 g shallots, peeled and sliced
25 g ginger, peeled and sliced
40 g red chilies, halved, seeded and sliced
25 g candlenuts, roasted and crushed
a pinch of salt or to taste
3 tablespoons vegetable oiL

Directions:
Prepare spice paste. Combine all ingredients, except oil, in a stone mortar or blender (processor) and grind until very fine. Heat oil in heavy saucepan. Add spice paste and sauté over medium heat until fragrant, then remove from heat and leave to cool to room temperature. Combine all remaining ingredients, except salam and banana leaves, in a large bowl and mix until chicken and mushrooms are well coated. Soften each banana leaf wrapper by either holding it over a gas flame or soaking in boiling water for 3 seconds. Place a salam leaf at the centre of a banana leaf wrapper and top with 2 tablespoons chicken and mushroom mixture. Take one long edge of the wrapper and fold it in towards the center to cover the ingredients, then roll up tightly. Secure open ends with bamboo skewers or cocktail sticks. Repeat until ingredients are used up. Steam parcels for 4 minutes, then charcoal or oven-grill for 3 minutes using very low heat. Turn parcels over at least once. Serve as desired.

Mutton Dry Curry Recipe

2008-09-04T11:07:00.001+07:00

Ingredients:
500g mutton, cut into 1-inch cubes
10 dried chili, seeds removed and soaked in water to soften
8 shallots
400g grated coconut, toasted until lightly brown
3 cups (675ml) coconut milk
4 tablespoons coriander powder
½ teaspoon cumin powder
1 stalk lemongrass, root end and leaves removed, bruised
1 teaspoon chopped galangal (lengkuas)
2 kaffir lime leaves (limau purut)
1 turmeric leaf (optional)
2 teaspoons sugar
1 teaspoon salt

Directions:
Grind the dried chilies, shallots, and grated coconut in a food processor to make a smooth paste. Combine this paste, the coconut milk, and all the other ingredients (except the meat) in a pot. Bring to a boil and then add the meat. Cook uncovered, simmering until the meat is tender (about 2 hours). Stir regularly to prevent sticking or burning and add half a cup of water if it becomes too dry. The finished dish should not be soupy but have a thick gravy. If you have used the lemongrass stem, kaffir lime leaves, and turmeric leaves, remove them before serving. You can, of course, include them in your presentation, but they should not be eaten.

Bergedel Recipe (Potato and Fish Cakes Recipe)

2008-09-03T12:01:00.001+07:00

Ingredients:
750 g potatoes
3 tablespoons oil
2 tablespoons chopped onion
1 tablespoon ground garlic
250 g flaked cooked fish
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
4 tablespoons plain flour
2 eggs, beaten to blend
oil for deep-frying

Directions:
Cook potatoes in boiling water for 16 to 20 minutes (or microwave on High) until soft. Drain very well and peel, then mash fine. Heat oil in a wok over medium heat and fry onion and garlic for 5 to 6 minutes or until softened and lightly browned. Mix with mash, fish, pepper, salt and cloves until well blended. Heat oil in a wok over medium heat. With well-floured hands, roll egg-sized balls of mash into flat patties. Dust each bergedel lightly with flour, then coat well with the beaten egg and slip into the hot oil. Deep-fry in batches, for 3 to 5 minutes per batch, turning once, until golden brown. Drain well on kitchen paper and serve hot.

Note: You can use any white fish - even drained canned water-packed tuna, in a pinch.

Beef Braised in Coconut Milk Recipe (Indonesian Rendang Sapi Recipe)

2008-09-03T11:12:00.001+07:00

Ingredients:
800 g beef shoulder or neck
3 tablespoons vegetable oil
1.625 liters (6½ cups) coconut milk
2 stalks lemon grass, bruised (use only the bottom tender inner part)
1 turmeric leaf, torn and knotted
3 kaffir lime leaves, bruised
salt to taste

Spice paste:
60 g shallots, peeled and sliced
40 g garlic, peeled and sliced
100 g red chilies, halved, seeded and sliced
35 g turmeric, peeled and sliced
35 g galangal, peeled and sliced
35 g ginger, peeled and sliced
35 g candlenuts, roasted and crushed
¾ teaspoon crushed black peppercorns

Directions:
Cut cleaned beef into 2.5-cm (1-inch) cubes, then set aside. Prepare spice paste. Combine all ingredients in a stone mortar or blender (processor) and grind coarsely. Heat oil in a heavy saucepan, add spice paste and sauté over medium heat until fragrant and color changes. Add coconut milk, lemon grass and turmeric and kaffir lime leaves. Bring to the boil. Add beef cubes and return to the boil, then reduce heat and simmer until meat is tender and almost all the liquid has evaporated. Stir frequently. Season to taste with salt and remove from heat when dish appears dry and oily.

Note: Replace coconut milk with beef or chicken stock or even yoghurt if you prefer a dish that is less rich. If using stock, simmer until meat is nearly cooked, then add 85 ml coconut cream.

Dried Spiced Beef Recipe (Dendeng Balado Recipe)

2008-09-03T11:02:00.001+07:00

Ingredients:
500g beef, fat and sinew removed, thinly sliced
4 tablespoons lime juice
8 tablespoons oil
6 shallots, finely sliced
4 kaffir lime leaves
15 red chilies, coarsely ground, or halved
1 teaspoon salt

Directions:
Knead beef with 1-2 tablespoons lime juice, and let it stand for 10 minutes. Spread in a baking pan and dry in the sun until nearly crisp, or bake in an oven with low heat until the juices are absorbed. Heat oil and fry beef until cooked. Drain and set aside. Sauté shallots until golden brown, then add kaffir lime leaves and chilies. When the chilies are cooked, add remaining lime juice and salt. Then toss in beef and stir well.

Gai Yang Recipe (Chicken with Lemongrass Recipe)

2008-08-01T17:30:00.001+07:00

Ingredients:
8 chicken legs or thighs

For the marinade:
10 cloves garlic, peeled and coarsely chopped
3 stalks lemongrass, white part only, peeled and coarsely chopped
2 scallions (green onions), finely chopped
2 tablespoons fish sauce
2 tablespoons fresh calamansi juice
2 tablespoons dry white wine
½ cup (4 fl oz/125 ml) coconut milk
1 tablespoon Asian (toasted) sesame oil
½ teaspoon freshly ground black pepper

Directions:
To make marinade: In a mortar, combine garlic and lemongrass and pound to a coarse paste with a pestle. Or, thinly slice, then chop together to a coarse paste with a cleaver or chef's knife. Stir in all remaining marinade ingredients. Arrange chicken legs in one layer in a shallow dish. Pour over the marinade, and gently shake chicken to coat. Let stand at room temperature for 2 hours, or cover and refrigerate overnight, turning pieces several times. If refrigerated, let chicken stand at room temperature for 30 minutes before cooking. Light a fire in a charcoal grill. Wipe marinade from chicken and grill, turning occasionally, until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes. Alternatively, cook chicken pieces under a broiler (grill). Lay chicken about 10 inches (25 cm) from the flame and cook, turning occasionally, until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes.

Note: Traditionally, this dish is made with whole spatchcock chickens that have been butterflied, by splitting down the backbone and flattening. Broil (grill), skin-side down, for 10-15 minutes, then turn and broil, skin-side up, for 10 minutes. After cooking, cut chicken with a cleaver, through the bones, into smaller pieces. You may also use chicken halves.

Gai Phad King Recipe (Chicken with Ginger Recipe)

2008-08-01T17:15:00.000+07:00

Ingredients:
1 cup (2 oz/60 g) cloud or tree ear mushrooms (black or white fungus)
¼ cup (2 fl oz/60 ml) vegetable oil
6 cloves garlic, peeled and coarsely chopped
1 small onion, thinly sliced
12 oz (375 g) boneless, skinless chicken breasts, thinly sliced
1 cup (4 oz/125 g) loosely packed, julienned fresh ginger, preferably young ginger
1 tablespoon fish sauce
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon soybean paste
2 fresh long red chlies, cut into large pieces
½ cup (4 fl oz/125 ml) chicken broth or water
8 scallions (green onions), white part only, chopped

Directions:
If using dried mushrooms, soak in water for 10 minutes; drain. Use scissors to trim hard core, then cut mushrooms into pieces. Heat oil in a wok or large, heavy frying pan over high heat and fry garlic just until it starts to brown. Immediately add onion and chicken, and stir-fry until meat is opaque on all sides, about two minutes. Add ginger and mushrooms, then fish sauce, oyster sauce, soy sauce, and soybean paste. Stir-fry for 1 minute. Add chilies and broth or water, bring to a boil, and cook for 1 minute. Stir in scallions. Transfer to a serving dish and serve.

Note: If cloud or tree ear mushrooms are unavailable, substitute an equal quantity of straw mushrooms or standard mushrooms.

Duck Red Curry Recipe (Kaeng Phet Pet Yang Recipe)

2008-08-01T17:08:00.001+07:00

Ingredients:
1 roasted duck, de-boned and cut into 1" squares
2 cups coconut milk
1½ tablespoons vegetable oil
3 tablespoons red curry paste (pls. refer More Thailand Recipes below)
2 medium tomatoes, halved or 10 cherry tomatoes
½ cup sweet basil leaves (horapha)
4 kaffir lime leaves, halved
½ teaspoon salt or to taste
2 tablespoons fish sauce
1 teaspoon sugar
1 cup water (or chicken stock)

Directions:
Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 1 cup coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil. Cook for about 10 minutes or until duck absorbs curry flavor. Serve with steamed hot fragrant rice.

Curried Prawns Recipe (Kaeng Ka-ri Kung Recipe)

2008-08-01T17:03:00.001+07:00

Ingredients:
600g prawns, shelled and de-veined
2 cups coconut milk
1 tablespoon yellow curry paste (Nam Phrik Kaeng - refer More Thailand recipes)
2 fresh chilies, de-seeded and sliced
½ cup cherry tomatoes
2 tablespoons fish sauce (nam pla)
1 tablespoon sugar
1 teaspoon salt

Directions:
Put ½ cup of coconut milk into a wok or pan, bring to boil over medium heat, stirring constantly, and boil for 5 minutes. Add the curry paste, stir well, and simmer for 10 minutes. Then, add the fish sauce, sugar, salt and remaining coconut milk and simmer for 10 more minutes, stirring regularly. Finally, put in the chilies, tomatoes and prawns, bring to a boil and remove from heat. Serve with steamed hot fragrant rice.

Crispy Candied Noodles Recipe (Mi Krop Recipe)

2008-08-01T17:00:00.000+07:00

Ingredients:
150g thin rice noodles
¼ cup finely chopped fresh shrimps
¼ cup finely chopped pork
1 cake yellow bean curd, cut into matchstick-size pieces and fried crisp
1 tablespoon chopped garlic and shallot
1 tablespoon fermented soybeans
1 tablespoon vinegar
1 tablespoon fish sauce (nam pla)
4 tablespoons palm sugar
1 tablespoon lime juice
1 teaspoon ground dried chilies
50g bean sprouts
3 Chinese chives (gao choy)
1 fresh red chili, thinly sliced
1 coriander plant
2 pickled garlic bulbs, thinly sliced
3 cups cooking oil

Directions:
If the noodles are very fine, fry in oil until crisp and golden brown, then drain. If the noodles are thick, soak 15 minutes in water, drain well and then fry a few at a time. Heat ¼ cup oil in a frying pan. Fry the garlic and shallots until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar and dried chilies. When thick, add the lime juice. Mix and season to obtain a sweet, sour and salty flavor. Reduce the heat, add the noodles and continue stirring in the sauce until they stick together; then add the bean curd; mix and spoon onto plates. Sprinkle with the pickled garlic, finely sliced kaffir lime rind, coriander, and chili. Place bean sprouts and Chinese chives along the sides of the plates.

Coconut Milk Chicken Soup Recipe (Tom Kha Kai Recipe)

2008-08-01T14:48:00.000+07:00

Ingredients:
3½ cups coconut milk
450g chicken (skinned, de-boned and diced)
200g fresh mushrooms, halved
20g fresh galangal, sliced
20g fresh lemon grass, cut into 1" lengths
4-5 kaffir lime leaves, torn in half
2-3 fresh chilies, halved
⅓ cup lime juice
3 tablespoons fish sauce (nam pla)
3 teaspoons sugar
1 teaspoon salt
2 tablespoons chopped coriander greens
1 tablespoon roasted chili sauce (nam phrik phao - refer more Thailand Recipes)

Directions:
Put coconut milk into a medium-sized pot, add 1 cup water and bring to a boil over medium heat. Reduce heat, add the galangal, lemon grass, kaffir lime leaves and cook for a few more minutes, stirring occasionally. Next, add the chicken, salt, fish sauce, sugar and lime juice, cook until the chicken is done. Then, add the mushrooms and remove from heat. To serve: Put 1 tablespoon of roasted chili sauce in the bottom of a large serving bowl. Pour in the boiling soup.

Egg Rolls Recipe (Po-Pia Thot Recipe)

2008-08-01T13:46:00.001+07:00

Ingredients:
1 pack egg-roll sheets
225g ground pork
80g crab meat
1 egg
80g mungbean noodles
½ cup shredded carrot
½ cup shredded cabbage
5-6 dried ear mushrooms, chopped (soaked in hot water)
½ tablespoon black pepper
1 tablespoon chopped garlic
½ teaspoon salt
1 tablespoon light soy sauce
3 cups cooking oil
Paste made by mixing 2 tablespoons wheat flour in ¼ cup water and stirring over low heat.

Ingredients for egg roll sauce:
¼ cup vinegar
¼ cup water
½ cup sugar
½ teaspoon salt
½ tablespoon chili, well pounded
2 teaspoons tapioca flour mixed in 2 tablespoons water

Directions:
Soak the noodles until soft, then cut into short lengths. Mix pork, egg, cabbage, carrots, mushrooms, pepper and light soy sauce together then add the noodles and mix well. Fry the garlic in 3 tablespoons oil and then add the pork and noodle mixture. Fry until fairly dry, then set aside to cool. Place a teaspoonful of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, roll up tightly, sealing the sheet closed with the paste. Deep fry in plenty of oil over low heat until crisp and golden brown. Serve with sauce, sliced cucumber, and sweet basil leaves. To prepare sauce, mix the vinegar, water, sugar, salt and chili; heat to boiling, add a little of the flour water, boil a short time, then remove from heat.

Garlic Prawns Recipe (Kung Kra Thiam Recipe)

2008-08-01T13:36:00.001+07:00

Ingredients:
8-12 jumbo prawns, shelled and de-veined
2 tablespoons chopped garlic
1 teaspoon pepper
½ tablespoon fish sauce (nam pla)
1 teaspoon sugar
1 tablespoon chopped coriander root
4 tablespoons vegetable oil
1 stalk chopped scallions
1 tablespoon chopped or minced ginger

Directions:
In a wok or big frying pan, heat the oil over high heat. Fry the garlic, coriander root, pepper, sugar, fish sauce and prawns, stirring constantly. Cook for 2 minutes and then add the remaining ingredients, stir well, and remove from heat. Serve.

Fried Rice Stick Noodles (Pad Thai) Recipe

2008-08-01T13:06:00.000+07:00

Ingredients:
400 g dried rice stick noodles, soaked in warm water to soften, drained
6 cloves garlic, peeled, crushed and minced
3 - 4 shallots, peeled and minced
1 teaspoon crushed dried chili flakes
200 g lean pork or chicken, shredded
250 g small or medium shrimps, peeled and de-veined
4 tablespoons fish sauce
2 eggs
1 tablespoon calamansi juice
1 tablespoon sugar
100 g bean sprouts, straggly tails removed
60 ml vegetable oil

Garnish:
4 tablespoons coarsely crushed unsalted roasted peanuts
1 tablespoon dried shrimps, toasted over low heat 4-5 minutes, processed to a powder
1 scallion, finely sliced
2 tablespoons coarsely chopped coriander (cilantro) leaf
2 calamansi, halved
100 g bean sprouts, straggly tails removed

Accompaniments:
crushed dried chili flakes
simple Thai fish sauce and chili dip

Directions:
Heat the oil in a wok, add the garlic, shallots and chili and stir-fry for a few seconds. Add the pork or chicken and stir-fry over high heat for 2 minutes. Add the shrimps and stir-fry just until they are just cooked, 2 to 3 minutes. Splash over the fish sauce, stir, then add the eggs, stirring briefly to break up the yolks. Leave for a few seconds until the egg starts to set, then mix it with the pork and shrimps.

Push the cooked ingredients up the sides of the wok and put in the drained noodles in the center. Leave them for a few seconds, then toss to mix well. Add the calamansi juice and sugar and give a quick stir. Put in the bean sprouts and stir-fry for just 30 seconds, mixing well. Transfer immediately to a large serving dish or four individual dishes. Sprinkle with crushed peanuts, shrimp powder, scallion and coriander (cilantro) sprigs. Arrange the bean sprouts and lime pieces around the edge of the noodles and serve together with chili flakes and simple Thai Fish Sauce and Chili Dip.

Note: You could reduce the amount of pork or chicken to 125 g and add 1 firm bean curd (about 125 g); cut the bean curd in ½-inch dice and add as soon as the shrimps have started to turn pink.

Stewed Beef Recipe (Neua Tun Recipe)

2008-08-01T12:58:00.001+07:00

Ingredients:
450g beef shank
10 cups water
1 cm length of cinnamon, broken into small pieces
½ inch length of galangal
3 coriander roots
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
½ teaspoon salt
1 bay leaf (krawan leaf)
2 celery plants
180g lettuce, swamp cabbage, or bean sprouts
2 tablespoons fried garlic
½ teaspoon ground black pepper
1 tablespoon chopped fresh coriander

Directions:
Wash the meat, cut into 1 inch cubes, place in pot. Add the water, cinnamon, galangal, coriander roots, light soy sauce, dark soy sauce and bay leaf. Heat to a boil, then cover, reduce heat and simmer until the meat is tender. (If using an ordinary pot, this will be 3-4 hours. With a pressure cooker use only 2 cups of water and cook for 25 minutes, then remove from heat, allow to cool, open lid and add 3 cups boiled water. Season to taste and bring to a boil once again). Blanch the vegetables, cut into 1 inch pieces and place on the bottom of the serving bowl. Pour the stewed beef on top of the vegetables, sprinkle with coarsely cut fresh coriander, celery, fried garlic and ground pepper. Serve with steamed rice or noodles.

Red Curry Paste Recipe

2008-08-01T12:49:00.001+07:00

Ingredients:
1 medium-sized red onion, chopped
5 cloves garlic, peeled
4 coriander roots, scraped and cleaned
1 x 4 cm piece galangal, finely sliced
1 stalk lemon grass, white part only, finely sliced
1 teaspoon dried prawns (shrimps), soaked in warm water
50 g smoked trout
1 tablespoon roasted shrimp paste
10 long dried chilies, seeded and soaked
1 tablespoon sea salt
1 tablespoon white peppercorns, ground

Directions:
Pound the onion, garlic, coriander roots and galangal in a mortar and pestle until a uniform paste. Place in a food processor. Pound the remaining ingredients except the peppercorns to a uniform paste and add to the food processor. Blend to a smooth paste. Mix through the pepper. Store in an airtight container. The paste keeps for 4 - 6 days in the refrigerator. It freezes well.

Sweet Mung Bean Soup Recipe

2008-08-01T12:46:00.001+07:00

Ingredients:
For sweet soup:
1 cup dry mung beans
½ cup lotus seeds
½ tablespoon cornstarch
5 Chinese prunes or dates, pitted and sliced
1½ cup coconut milk
¼ teaspoon vanilla essence
1 tablespoon baking soda
Sugar to taste
5 cups water

Sticky rice:
1 cup dry mung beans
2 cups glutinous rice

Directions:
To make sweet soup, soak mung beans in 3 cups of water for 3 hours. Rub beans to remove hull and rinse well. Soak lotus seeds for 3 hours in hot water and baking soda. Rub lotus seeds to remove skins and rinse well. Remove the green shoots of the lotus seeds with a wooden pick. In a pot, cook lotus seeds in 2 cups of water for 1 hour. In a separate pot, combine mung beans, Chinese prunes and cornstarch with 5 cups of water. Cook for 45 minutes until soft. Add cooked lotus seeds and sugar. Cook for another 15 minutes. Remove from heat. Serve cold with sticky rice.

For sticky rice:
Soak mung beans in 3 cups of water for 3 hours. Rub beans to remove hull and rinse well. Steam mung beans until cooked and mash beans when cooled. Mix the mashed beans with uncooked glutinous rice and steam until rice is cooked. Cool the rice until grains do not stick to each other (this can be done by placing the rice on dish and air-dried). Serve cooled with the cold sweet soup.

Ikan Bumbu Bali Recipe (Balinese Spicy Fish Recipe)

2008-07-19T09:47:00.000+07:00

Ingredients:
500g pomfret/Spanish mackerel/snapper/milkfish, cut into 3-4 pieces
1 lime, extract juice
1 teaspoon salt
oil
2 stalks lemon grass, bruised (use only the bottom white tender part)
1 teaspoon tamarind juice
1 tablespoon sweet soy sauce

Spices (ground):
6 red chilies, seeded
5 shallots
2 cloves garlic
3 candlenuts
1 teaspoon chopped ginger
1 teaspoon salt

Directions:
Rub fish with lime juice and salt and let it stand for 20 minutes. Wash and drain. Heat oil and deep-fry fish until golden brown. Drain and set aside. Heat 3 tablespoons oil and sauté ground spices until fragrant, then add lemon grass, tamarind juice and sweet soy sauce. When the sauce has thickened, spread it over deep-fried fish.

Sop Buntut Recipe (Oxtail Soup)

2008-07-19T09:35:00.001+07:00

Ingredients:
1kg oxtail/beef tail, cut into serving pieces
½ tablespoon chopped ginger
½ nutmeg, bruised
1 scallion, cut into 2-3 pieces
1 tablespoon margarine
200g carrots, cut into 3cm pieces, then halved or quartered
250g potatoes, cut into 4-6 pieces
salt

Ground Spices:
6 shallots
3 cloves garlic
1 teaspoon peppercorns

Garnishing:
Fried shallots
scallions
chopped Chinese parsley
melinjo nut crackers

Directions:
Put oxtail in a pan with 2 liters water and bring to the boil. Carefully scoop off and discard the scum floating on the surface. Discard the stock and replace with 2 liters clean water. Add chopped ginger, nutmeg and scallion. Cover the pan and simmer over low heat until tender. Remove the tail, reserving 1½ liters stock. Bring the stock to the boil, then add oxtail. Heat margarine and fry ground spices until fragrant. Add to the boiling stock, then add carrots and potatoes. Bring to the boil until the ingredients are thoroughly cooked. Garnish with fried shallots, scallions, Chinese parsley and melinjo nut crackers. Serve hot.

Dashimaki Tamago Recipe (Japanese Rolled Omelet Recipe)

2008-07-16T09:45:00.000+07:00

Ingredients:
5 eggs
2 teaspoons sugar
¼ teaspoon salt
½ cup dashi
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish

Directions:
Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you. When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was. Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan. Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg. Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Bihun Goreng Recipe (Fried Vermicelli)

2008-07-16T09:12:00.002+07:00

Ingredients:
250g dried vermicelli
5 tablespoons oil
5 cloves garlic, finely chopped
250g chicken, finely sliced
200g shrimps, shelled and de-veined
100g carrots, thinly sliced
125cc stock/water
3 cabbage leaves, cut into ½ cm pieces
150g Chinese cabbage, cut into 3 cm pieces
50g snow peas, cut the ends
2 scallions, cut into 3 cm pieces
2 sprigs Chinese parsley, cut into 2 cm pieces
2 tablespoons salty soy sauce
4 tablespoons sweet soy sauce
½ teaspoon pepper
1 teaspoon salt

Directions:
Blanch the dried vermicelli with hot water until tender. Drain, then set aside. Sauté garlic in oil until golden brown, then add chicken, shrimps and carrots. Stir until the shrimps change color. Pour in the stock and bring to the boil. Add vegetables, soy sauces, pepper, salt and vermicelli. Mix well until the stock is completely absorbed. Serve hot with a sprinkle of fried shallots.

Soto Ayam Recipe (Chicken Noodle Soup)

2008-07-15T11:31:00.001+07:00

Ingredients:
1¼ lb (600 g) chicken pieces with the bone still in (preferably thigh)
4 cups (1 liter) water
1 teaspoon salt
3 tablespoons oil
½ to 1 teaspoon chicken stock powder, optional
1 cup (250 ml) coconut milk
2 kaffir lime leaves, edges torn
2 small waxy potatoes, boiled, peeled and thickly sliced
2 hard boiled eggs, peeled and halved lengthways
1½ cups (120 g) bean sprouts
7 oz (200 g) fine dried rice vermicelli, soaked in hot water to soften
3 tablespoons Crisp-fried shallots
2 tablespoons finely minced Chinese celery leaf or coriander
1 large lime, quartered

Seasoning paste:
1 teaspoon black peppercorns
1 teaspoon coriander seeds, lightly toasted
4 candlenuts, minced
6 shallots, minced
2 cloves garlic, minced
1 thin slice ginger, minced
½ inch (1 cm) fresh turmeric, minced or ¼ teaspoon turmeric powder

Directions:
Put the chicken, water, and salt in a saucepan. Bring to the boil, cover, lower heat, and simmer gently until the chicken is soft. When the chicken is cool enough to handle, discard the skin and remove the flesh from the bones, shredding it finely by hand. Set aside. Reserve the chicken stock. Prepare Seasoning Paste by processing pepper and coriander to a powder in a spice grinder. Add remaining ingredients and process to a smooth paste, adding a little of the oil if needed to keep the mixture turning. Heat the oil in a saucepan with a heavy base, then add the Seasoning Paste and stir-fry over low-medium heat until fragrant, about 4 minutes. Add the reserved chicken stock and bring to the boil. Lower the heat, cover the pan, and simmer 5 minutes. Add the coconut milk and kaffir lime leaves, then bring gently to the boil, stirring. Taste and add a little chicken stock powder if desired. Simmer with the pan uncovered for 5 minutes. To serve, divide the noodles, potato, egg, bean sprouts, and chicken between four large noodle bowls. Add hot stock to each, then garnish with crisp-fried shallots and celery leaf. Serve with a lime wedge and, if preferred, a chili sambal.

Semur Ayam Recipe (Spiced Chicken Stew with Potatoes)

2008-07-15T09:19:00.000+07:00

Ingredients:
800 g chicken thighs (legs), boned
3 tablespoons vegetable oil and enough for deep-frying
20 g garlic, peeled and sliced
30 g shallots, peeled and sliced
20 g galangal (laos), peeled, sliced and bruised
500 ml chicken stock
200 g potatoes, peeled, sliced and deep-fried until golden
a pinch of salt or to taste
¼ teaspoon ground white pepper or to taste

Seasoning:
3 tablespoons sweet soy sauce (kecap manis)
2 tablespoons salty soy sauce (kecap masin)
1 tablespoon oyster sauce
2 tablespoons sweet chili sauce

Garnishing:
Crisp-fried shallots
Lime wedges
Finely chopped kaffir lime leaves

Directions:
Cut chicken thigh meat into 2.5cm cubes. Set aside. Heat sufficient oil for deep-frying chicken to 180 degrees Celsius, then fry for 1 minute. Remove and place on a wire rack to drain. Heat 3 tablespoons oil in a heavy saucepan. Add garlic, shallots and galangal. Sauté over medium heat until fragrant. Add all seasoning ingredients and continue to sauté until solid ingredients are evenly coated and glazed. Add stock, bring to the boil and simmer for 1 minute, then add chicken and return to the boil. Reduce heat and simmer, stirring continuously, until chicken is tender. Remove chicken from sauce and keep warm, then reduce sauce to a syrupy consistency. Mix in fried potatoes and chicken. Season to taste with salt and pepper. Dish out, garnish as desired and serve.

Dan-Dan Noodles Recipe

2008-07-14T17:38:00.001+07:00

Ingredients:
3 tablespoons sesame paste
a pinch of sugar
½ teaspoon vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons stock or water
1 teaspoon chili oil
1 teaspoon ground garlic
a pinch of Szechwan pepper powder
2 stalks scallions, chopped
150g dried noodles

Directions:
Place sesame paste, sugar, vinegar, soy sauce, sesame oil, stock or water in a bowl in the order listed, stirring continuously until mixture is smooth. Boil enough water to cook the noodles. When cooked divide into two portions and place in separate bowls. Pour the stock mixture and add chili oil, ground garlic, Szechwan pepper powder and chopped scallions to each portion, mix and serve.

Peking Duck Recipe

2008-07-14T16:22:00.000+07:00

Ingredients:
One 7-pound duck, freshly killed preferred, including head, wings, and feet
¼ cup salt
1 quart boiling water, to scald duck

For the coating:
3 cups boiling water
3 tablespoons Chinese white rice vinegar or distilled vinegar
3 tablespoons maltose or honey
12 Peking Duck Pancakes

For the sauce:
⅓ cup hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon Shao-Hsing wine or sherry
6 scallions, white parts only, cut into 2-inch pieces, edges cut to make fringes

Special equipment:
1 air pump
1 chopstick, cut to 7-inch length

Directions:
Oven: Preheat to 450°F
Prepare the duck. Clean, remove all membranes and fat, and rinse inside and outside with cold running water. Sprinkle the outside of the duck with salt and rub in well. Rinse all salt off. Allow the water to drain. Tie off the neck of the duck with string and insert the nozzle of the air pump into the neck opening. Inflate with the pump until the skin separates from the flesh. Remove the pump nozzle. With a cleaver, remove the first 2 joints of each of the duck's wings and feet. Insert the 7-inch chopstick under the wings through the back to lift them away from the body. To scald the duck, holding the duck with one hand, use the other hand to ladle 4 cups boiling water onto the skin. The entire outside must be scalded. It is advisable to hang the duck on a hook over a sink to ease this step. The skin will darken and tighten when scalded. Allow 30 minutes for the skin to dry. (On humid days this may take longer). To coat the duck, in a wok mix together 3 cups boiling water, the vinegar, and the maltose, and bring to a boil. Ladle the coating mixture over the hanging duck, making certain the skin is coated completely and thoroughly. Allow 10 to 12 hours of drying time. (You may use a fan blowing air onto the duck to reduce the drying time by half). As the duck dries, make the pancakes. To roast the duck, heat the oven to 450°F for 30 minutes. Place a large roasting pan containing at least 1½ inches of water on the bottom shelf of the oven. Place the duck directly on the oven rack over the roasting pan, not in the roasting pan. The pan serves only to catch the fat drippings as the duck roasts. Roast the duck, breast side down, for 10 minutes, then reduce the temperature to 425°F. Turn the duck over and allow the other side to roast 10 minutes. If the duck begins to burn, reduce the temperature to 400°F. Allow the duck to roast evenly for 35 to 45 minutes, turning frequently to ensure the head and tail do not burn. The duck is ready when the skin is a deep brown color and crisp. Remove from the oven and allow to cool 7 minutes. Combine the sauce ingredients, except for the scallions, in a small bowl and set aside. To serve, make certain the pancakes are hot and ready for serving. Slice the duck skin carefully away from the meat in irregular scallops about 2½ inches long. Serve the duck skin slices in pancakes. Brush each pancake with 1½ teaspoons of the sauce mixture with a fringed scallion brush. Then lay the brush down, cover with 2 slices of skin, and wrap by overlapping the pancakes over the skin, then folding up one end. Serve.

Tea-Smoked Duck Recipe

2008-07-14T07:48:00.001+07:00

Ingredients:
One 2.7kg duck
Vegetable oil, for deep-frying

Marinade:
5 tablespoons salt
2 scallions, white and green parts, trimmed
Two ¼-inch-thick slices peeled fresh ginger
3 Sichuan peppercorns
One 3-inch cinnamon stick
2 whole star anise

For smoking the duck:
Vegetable oil
Aluminum foil, for lining the wok
¼ cup sugar
¼ cup oolong tea leaves
¼ cup long-grain rice
1 tablespoon Sichuan peppercorns
One 3-inch cinnamon stick
2 whole star anise

Dipping sauce:
½ cup hoisin sauce
1½ teaspoons rice wine or dry sherry
1½ teaspoons distilled white vinegar
½ teaspoon dark sesame oil

For serving the duck:
1 cucumber, peeled and cut into very thin strips about 1½ inches long
4 scallions, white and green parts, cut into very thin strips about 1½ inches long
20 small Chinese pancakes

Directions:
To marinate the duck: At least 1 day before serving the duck, cut off and discard the excess fat. Cut off and discard the neck and the tips of the wings. Discard the gizzards. Bring 800ml of water to a boil in a saucepan. Add the salt, scallions, ginger, peppercorns, cinnamon stick and star anise and return to a boil. Pour the marinade into a non-reactive container that is large enough to hold the duck, and let it cool to room temperature. Add the duck to the marinade, cover and refrigerate for 24 hours, turning the duck after 12 hours. (The duck can also be marinated in a jumbo self-sealing plastic bag set in a large bowl). Drain the duck from the marinade and place it on a wire rack on a rimmed baking sheet. Position a large electric fan 18 inches from the rack and train the fan on the duck. (If using a smaller fan, position it 12 inches from the rack). Let the duck stand in front of the fan until the skin is dry, about 2 hours. Next, smoke the duck: Using a paper towel, lightly oil the inside of a wok with vegetable oil. Line the interior of the wok with aluminum foil and lightly oil the foil. Mix the sugar, tea leaves, rice, peppercorns, cinnamon stick and star anise in the wok. Place a round rack over the mixture. Arrange the duck on the rack, breast side up. Set the wok over high heat and cover it. When smoke emerges, after about 1 minute, lower the heat to medium-high and continue smoking for 20 minutes. You should see a wisp of smoke emerging from the wok during this time, so adjust the heat as needed to keep the smoke visible. When done, the duck should be a burnished dark gold or light brown, not pale nor golden brown. While the duck is smoking, fill the bottom half of an Asian-style steamer with about 4 inches of water and bring it to a boil over high heat. You will need a heatproof bowl that will hold the duck and fit in the upper part of the steamer. Transfer the duck to the bowl, place it in the upper part of the steamer, cover and steam for 45 minutes to an hour. Transfer the duck to a colander to drain. (The duck can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Remove it from the refrigerator 1 hour before deep-frying. Otherwise, if the duck is ice-cold, it will make the oil bubble furiously). Heat a large wok over high heat. Add enough oil to come about 1½ inches up the sides of the wok, and heat it to 180°C. Gently lower the duck into the wok. Using a metal scoop, bathe the top of the duck with oil as it fries. Fry until it is golden brown on one side, about 5 minutes. Transfer the duck to a colander to drain. To make the dipping sauce, mix the hoisin sauce, rice wine, vinegar and sesame oil in a small bowl. Stir well and set aside. Place the cucumber and scallions strips on a serving platter. Reheat the water in the steamer (or, if making it the next day, refill a clean steamer) and bring to a boil. Place the pancakes on a plate that will fit in the top of the steamer, and steam, covered, until they are hot, about 2 minutes. (The pancakes can also be heated, separated with paper towels, in a microwave oven on high power for about 30 seconds). Place the duck on a cutting board. Using a cleaver or heavy knife, cut off the legs and wings and transfer them to the serving platter. Cut the duck in half lengthwise, and cut each half into 8 pieces. Remove the meat from the bone. Serve immediately. To eat, put a teaspoon of the dipping sauce on a pancake, then a piece of boneless duck and some cucumber and scallions; then roll up the pancake.

Kung Pao Shrimp Recipe

2008-07-14T07:41:00.000+07:00

Ingredients:
16 medium shrimps, shelled and de-veined
1 tablespoon egg white, beaten

For the sauce:
2½ teaspoons preserved horse beans with chili or chili sauce
1 teaspoon soy sauce
2 teaspoons sugar
1 teaspoon Chinkiang vinegar or black vinegar
3 tablespoons ketchup
⅛ teaspoon Szechwan peppercorns, crushed
3 cups peanut oil
½ cup fresh peanuts, skins removed
1 clove garlic, peeled and sliced
1 small knob ginger, peeled and sliced
2 dried red chilies, wash but do not soak and cut into half
½ cup white parts of scallions, chopped in diagonal 1/2-in pieces)
1 big onion, peeled and cut into wedges
1 teaspoon cornstarch mix with 2 tablespoons water
1 teaspoon sesame oil

Directions:
Place the shrimp in a bowl, add the egg white, mix well, and reserve. Combine the sauce ingredients in a bowl and reserve. Heat a wok or frying pan over high heat for 1 minute. Add the peanut oil and heat to 180°C. Add the peanuts and fry for 1½ to 2 minutes or until they turn golden brown. Turn off the heat, remove with a Chinese strainer, and drain. Transfer the oil to a bowl. Return 1 tablespoon of peanut oil to the wok. Heat the wok over high heat for 20 seconds and add the dried chilies, ginger and garlic. Stir and cook for 30 seconds or until aromatic. Add the scallions and onion, stir, and cook for 1 minute. Add the shrimps and stir well to mix. Cook for 1½ minutes. Make a well in the mixture, stir the sauce mixture, pour in, mix well, and cook for 45 seconds, until very hot. Add the peanuts and cornstarch mixture and stir to combine and sauce slightly thicken. Turn off the heat and add the sesame oil, transfer to a heated platter, and serve with steamed jasmine rice.

Teppanyaki (Japanese Meat and Seafood on the Griddle Recipe)

2008-07-13T15:08:00.000+07:00

Ingredients:
500 g (1 lb) fillet or other tender steak
1 small clove garlic, peeled
1 teaspoon sugar
½ teaspoon finely grated fresh ginger
3 tablespoons Japanese soy sauce
8 large prawns (shrimps)
1 dozen fresh oysters
1 large green capsicum
1 small aubergine
vegetable oil for cooking

Dipping sauce:
½ cup Japanese soy sauce
¼ cup mirin or dry sherry
3 teaspoons sugar
1 teaspoon finely grated fresh ginger

Directions:
Slice beef very thinly. Crush garlic with sugar and mix with ginger and soy sauce. Marinate meat in the mixture for 30 minutes. Shell and de-vein prawns. Drain oysters. Cut capsicum into strips, discarding seeds and center membrane. Cut aubergine into thin round slices. Heat griddle or individual steak platters and grease lightly with oil. Cook aubergine and capsicum first as they require longer cooking. Add slices of beef, prawns and oysters as required, cooking only just until done. Do not overcook. Dip in sauce and eat with hot white rice.

Sauce: Combine soy, mirin, sugar and ginger, stirring to dissolve sugar. Divide among individual sauce bowls.

Opor Ayam (Chicken in Spiced Coconut Sauce Recipe)

2008-07-13T14:48:00.001+07:00

Ingredients:
2 tablespoons vegetable oil
600 g chicken thighs, boned and cut into 2.5cm cubes
150 ml chicken stock
2 stalks lemon grass, bruised
2 salam leaves (Indonesian bay leaves)
125 ml coconut cream
Salt to taste
Ground white pepper to taste
Lime (calamansi) juice

Spiced paste:
1 tablespoon coriander (cilantro) seeds, roasted
1 teaspoon cumin seeds
½ teaspoon white peppercorns
25 g candlenuts, roasted and crushed
30 g galangal (laos), peeled and sliced
60 g shallots, peeled and sliced
30 g garlic, peeled and sliced
15 g palm sugar, chopped

Directions:
Prepare spice paste. Combine coriander, cumin and white peppercorns in a stone mortar or a blender (processor) and grind until very fine, then add all remaining ingredients and grind into a fine paste. Heat oil in heavy saucepan. Add spice paste and sauté until fragrant. Add chicken cubes and continue to sauté until they are evenly coated with spice paste and their color has changed. Add stock, lemon grass and salam leaves. Bring to the boil, reduce heat and simmer over low heat for 3 minutes. Add coconut cream, return to the boil and simmer for 2 minutes more or until sauce thickens and chicken is tender.

Season to taste with salt and pepper, then add a generous squeeze of lime juice before serving. Should sauce thicken too much during cooking, add splashes of stock to thin it down.

Lontong (Compressed Rice Cake Recipe)

2008-07-13T10:14:00.001+07:00

Ingredients:
30 g (1 oz) ginger, peeled, sliced and bruised
50 g (2 oz) shallots, peeled and sliced
3 tablespoons vegetable oil
1 screwpine (pandan) leaf
1 stalk lemon grass, bruised (use only the bottom tender inner part)
300 g glutinous rice, washed and drained
600 ml (2½ cups) coconut milk
a pinch of salt
banana leaves for wrapping

Directions:
Grind ginger and shallots finely. Heat oil and sauté above with screwpine leaf and lemon grass until fragrant, then add rice and sauté until evenly coated. Add coconut milk and salt. Bring to the boil, reduce heat and simmer, stirring continuously, until all the liquid has been absorbed. Remove and cool completely. Divide rice into desired serving portions and wrap in banana leaf - roll up tightly to form a sausage shape, then secure with skewers or string. Steam for 30 minutes or until cooked.

Ketoprak (Vermicelli with Peanut Sauce Recipe)

2008-07-13T10:07:00.001+07:00

Ingredients:
8 pieces bean curd (5 x 5cm)
sweet soy sauce to taste
2 whole lontong, 20 x 3cm, sliced round (refer More Indonesian Recipes below)
100g dried vermicelli, blanched, drained
150g bean sprouts, tailed, blanched, drained
fried shallots
Chinese parsley, chopped
100g tapioca crackers/melinjo nut crackers

Spices (ground):
3 cloves garlic
5 bird's eye chilies
2 red chilies
50g peanuts, roasted/fried
1-2 teaspoons vinegar
50cc water

Directions:
Fry bean curd until golden brown, then drain and chop finely. Mix ground spices and add sweet soy sauce. To serve, arrange lontong (rice dumplings), vermicelli, bean curd, bean sprouts, fried shallots and Chinese parsley on a serving dish. Pour the peanut sauce over and sprinkle with more fried shallots and tapioca crackers or melinjo nut crackers.

Nasi Langgi (Steamed Rice in Spiced Coconut Milk Recipe)

2008-07-11T13:46:00.001+07:00

Ingredients:
500g rice
450cc coconut milk from ½ coconut
3cm galangal
2 stalks lemon grass, smashed (use only the bottom white tender part)
1 teaspoon coriander, roasted
½ teaspoon salt

Spices (ground):
2 cloves garlic
6 shallots
1 teaspoon coriander, roasted

Directions:
Wash rice and steam for 25 minutes until half-cooked. Bring to the boil coconut milk with ground spices, galangal, lemon grass and salt. Add the half-cooked rice to the coconut milk and cook until the milk is completely absorbed. Steam until cooked. Put other dishes on top of the rice or surrounding it. Serve on a plate of banana leaf.

Pepes Ikan (Steamed Fish in Banana Leaf Recipe)

2008-07-11T11:23:00.001+07:00

Ingredients:
4 fish fillets or whole fish, each about 350 g
3 tablespoons vegetable oil
3 tablespoons water or chicken stock
80 g scallions, sliced
1 turmeric leaf, sliced
3 kaffir lime leaves, finely chopped
10 g lemon basil, sliced
Salt to taste
4 banana leaves, each 25 x 30 cm (10 x 12 in)

Seasoning:
Salt to taste
Freshly crushed white pepper to taste
4 tablespoons lime juice
4 tablespoons vegetable oil

Spice paste:
50 g shallots, peeled and sliced
10 g bird's eye chilies, sliced
15 g ginger, peeled and sliced
50 g candlenuts, crushed
10 g turmeric, peeled and sliced
2 stalks lemon grass, bruised and finely sliced

Directions:
If using whole fish, gut and clean thoroughly, then use a sharp knife to make 4 slits on both sides of fish. Rub fish all over, including slits if using whole fish, with seasoning ingredients. Refrigerate for 30 minutes. Prepare spice paste. Combine all ingredients in a stone mortar or blender (processor) and grind into a fine paste. Heat oil in a saucepan. Add spice paste and sauté over low heat until fragrant, adding stock or water to prevent sticking. Add all remaining ingredients, except salt and banana leaves. Sauté for 1 minute or until well mixed. Remove from heat and leave to cool to room temperature, then season to taste with salt. Place 1 rounded (heaped) tablespoon spice mixture on the center of each banana leaf. Place fish on top and cover fish with more spice paste. Wrap fish tightly in banana leaf and secure with skewers or kitchen string. Steam parcels for 10-15 minutes or until cooked through, then serve as desired.

Sambel Bajak (Fried Chili Sambal Recipe)

2008-07-11T10:30:00.002+07:00

Ingredients:
6 large fresh red chilies, roughly chopped
1 large onion
6 cloves garlic
8 kemiri nuts, finely grated
3 tablespoons peanut oil
½ teaspoon laos powder
1 tablespoon dried shrimp paste (trasi)
1 teaspoon salt
5 tablespoons tamarind liquid
2 tablespoons palm sugar or substitute

Directions:
Blend chilies, onion and garlic to a pulp. If blender is small, blend in small portions. It might be necessary to stop and start the motor several times to draw the onions and chilies down on to the blades. When everything has been blended smoothly, heat the oil in a small frying pan or a saucepan and fry the blended mixture over low heat, stirring, for 5 minutes or until well cooked but not brown. Add kemiri nuts, laos, trasi and salt. Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended. Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown in color and the oil separates from the mixture. Cool. This sambal is not served hot from the fire.

Note: If electric blender is not available, seed the chilies and chop very finely. Peel and chop onion finely, crush garlic with salt, then proceed as above.

Gulai Cumi-Cumi (Squid Curry Recipe)

2008-07-11T10:17:00.000+07:00

Ingredients:
500 g (1 lb) fresh squid, remove head and ink sac
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon dried shrimp paste (trasi)
1¾ cups coconut milk
4 kemiri nuts or brazil nuts, grated
1 stalk lemon grass, finely sliced or 1 teaspoon grated lemon rind
1 teaspoon palm sugar or substitute
4 tablespoons tamarind liquid or lemon juice to taste

Directions:
Wash well inside and out of squid and rub away spotted skin from body. Cut each squid in halves lengthways, then into bite-size pieces. Put all other ingredients except sugar and tamarind or lemon juice into a saucepan and bring to simmering point, stirring. Allow to simmer over low heat, uncovered, until thickened. Stir occasionally. Add squid, simmer for 5 to 6 minutes. Add sugar and tamarind or lemon juice, taste and add more salt if necessary. Serve hot with rice and vegetables.

Bakso Komplit (Meat Dumpling Noodle Soup Recipe)

2008-07-11T10:10:00.001+07:00

Ingredients:
Cooking oil for deep-frying
1.5 liters (6 cups) Chicken or beef stock
120 g egg noodles, cooked
120 g firm bean curd, sliced

Chicken wontons:
150 g chicken meat, minced
10 g scallions, sliced
1 tablespoon potato flour
8 wonton wrappers
1 egg white, beaten

Beef dumplings:
150 g beef topside (round), minced
10 g scallions, trimmed and sliced
1 tablespoon potato flour
a pinch of ground nutmeg

Seafood dumplings:
150 g fish fillets, minced
10 g coriander (cilantro) leaves, chopped
a pinch of sugar

Seasoning (3 sets):
1 tablespoon oyster sauce
1 teaspoon salty soy sauce (kecap asin)
1 teaspoon sweet soy sauce (kecap manis)
a pinch of ground white pepper
a pinch of salt

Directions:
Prepare chicken wontons. Place all ingredients, except wrappers and egg white, in a bowl. Add 1 set of seasoning ingredients and mix well. Place 1 teaspoon filling onto the center of each wrapper. Lift corners and bring together over filling. Secure with egg white. Deep-fry half the chicken wontons in medium-hot oil until golden brown and crispy. Remove and drain well. Prepare beef dumplings. Combine all ingredients with another set of seasoning ingredients and mix into a smooth paste. Use 2 tablespoons to shape mixture into round dumplings. Repeat with seafood mixture. Bring stock to a simmer in a saucepan. Poach remaining chicken wontons for 3 minutes, then beef and seafood dumplings separately for 2 minute each. Once last dumpling is removed, increase heat to bring stock to the boil. Meanwhile, divide noodles, bean curd, wontons and dumplings among 4 individual serving bowls, then ladle boiling stock over. Garnish, if desired, with Chinese celery leaves and fried shallots. Serve with nasi goreng sauce or sweet soy sauce on the side.

Tumis Pare (Stir-Fried Bitter Gourd Recipe)

2008-07-11T08:54:00.001+07:00

Ingredients:
500g bitter gourd/momordica
1 tablespoon salt
3 tablespoons oil
1 salam leaf (or bay leaf as a substitute)
1 piece galangal, bruised
150g shrimps, shelled
salt and sugar

Spices (ground):
6 red chilies
1 tomato
3 candlenuts, roasted
2 teaspoons salt
3 cloves garlic
½ teaspoon dried shrimp paste
8 shallots

Directions:
Cut the bitter gourd into two and scoop out the seeds. Cut into ½ cm pieces. Then squeeze the bitter gourd with 1 tablespoon salt until tender and foamy to reduce the bitter taste. Wash and drain. Heat oil and sauté ground spices, salam leaf and galangal until fragrant. Then add bitter gourd and shrimps. Pour in 100cc water and add salt and sugar. Cook until the gravy is completely absorbed.

Ayam Betutu (Grilled Chicken Recipe)

2008-07-11T07:45:00.001+07:00

Ingredients:
5 tablespoons oil
100g young cassava leaves, boiled until tender, cut into serving pieces
1 chicken (weighing 1½kg)
banana leaves/aluminum foil, for wrapping

Spices (ground):
8 red chilies
5 bird's eye chilies
5 candlenuts, roasted
10 shallots
1 teaspoon dried shrimp paste
5 cloves garlic
1 tablespoon coriander, roasted
1½ tablespoons sliced lemon grass (use only the bottom white tender part)
2 teaspoons peppercorns
1 tablespoon chopped galangal
½ teaspoon powdered nutmeg
2 teaspoons chopped turmeric
4 kaffir lime leaves
2 teaspoons chopped ginger
2 teaspoons chopped lesser galangal
salt and sugar to taste

Directions:
Heat oil and sauté the ground spices until fragrant and dry. Set aside and allow to cool. Divide into 2 parts. Combine 1 part with cassava leaves. Stuff the mixture into the chicken and secure with toothpicks. Rub the chicken with the remaining ground spices. Wrap the chicken with banana leaves and tie with a string. Grill in the oven at medium heat (180°C) for 2-3 hours or until cooked. Remove from heat and cut before serving. Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for an hour. Betutu is a special dish from Bali. In Bali, usually the Balinese use duck wrapped in banana leaves and wrapped again with stalks of palm leaves. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

Tahu Gimbal (Bean Curd Shrimp Fritters Recipe)

2008-07-10T17:10:00.001+07:00

Ingredients:
2 pieces large bean curd (8 x 8 x 2 cm), quartered
Oil for deep-frying
4 cabbage leaves, finely sliced

Shrimp Fritters:
100g flour
¼ teaspoon baking soda
1 egg, beaten
2 teaspoons salt
1 clove garlic, ground
¼ teaspoon pepper
100g bean sprouts, tailed
200g shrimps, discard the head
1 tablespoon chopped Chinese parsley
125cc water/thin coconut milk
Oil for deep-frying

Peanut Sauce:
2-3 tablespoons sweet soy sauce
125cc water

Spices (ground):
150g peanuts, roasted and peeled
2-3 shallots
10 bird's eye chilies
½ teaspoon salt
1 teaspoon sugar

Directions:
Deep-fry bean curd until golden brown, then set aside. Shrimp Fritters: Combine flour with baking soda, egg, salt, garlic and pepper. Mix well. Add bean sprouts, shrimps, Chinese parsley and coconut milk. Deep-fry 1-2 tablespoons of the mixture until golden brown. Drain and set aside. Peanut Sauce: Combine sweet soy sauce with water and ground spices. Mix thoroughly. To serve: Cut bean curd and shrimp fritters into serving pieces. Arrange on a serving plate, add sliced cabbage and pour the peanut sauce over.

Crab Curry Recipe (Gulai Kepiting)

2008-07-10T16:58:00.002+07:00

Ingredients:
5 crabs
3 tablespoons oil
1 stalk lemon grass, bruised (use only the bottom white tender part)
1 salam leaf (or bay leaf as a substitute)
2 kaffir lime leaves
1 liter coconut milk from 1 coconut
salt to taste

Spices (ground):
5 red chilies
1 teaspoon chopped ginger
1 teaspoon chopped turmeric
2 teaspoons chopped galangal
1 teaspoon coriander, roasted
3 candlenuts, roasted
a pinch of cumin, roasted
¼ teaspoon shrimp paste
2 cloves garlic
5 shallots
1 teaspoon tamarind juice

Ingredients:
Clean crabs and discard the shell and gills. Cut in half. Heat oil and sauté ground spices, lemon grass, salam leaf and kaffir lime leaves until fragrant. Add coconut milk and salt and bring to the boil. Toss in the crabs and simmer until cooked.

Laksa (Indonesian Rich Noodle Soup Recipe)

2008-07-10T16:52:00.002+07:00

Ingredients:
200g dried vermicelli
3 tablespoons oil
2 salam leaves (or bay leaves as a substitute)
1 stalk lemon grass, bruised (use only the bottom white tender part)
250g shrimps, shelled and de-veined
1½ liters coconut milk from 1 coconut
2 tablespoons shredded coconut, roasted until golden brown, pounded
200g bean sprouts, tailed, blanched, drained and set aside
1 chicken (850g), boiled and shredded
4 eggs, boiled, shelled, cut into 8 pieces
2-3 tablespoons fried shallots
50g basil leaves

Spices (ground):
1 tablespoon coriander, roasted
3 cloves garlic
7 shallots
2 teaspoons chopped galangal
2 teaspoons chopped temu mangga/temu pao or 1 teaspoon chopped turmeric
3 candlenuts, roasted
2 teaspoons salt
1 teaspoon sugar

Directions:
Blanch the dried vermicelli with hot water until tender. Drain, then set aside. Heat the oil and sauté ground spices, salam leaves and lemon grass until fragrant. Add shrimps, coconut milk and pounded coconut. Bring to the boil and stir occasionally to prevent the coconut milk from curdling. Sambal: Grind 10 red chilies and 2 boiled bird's eye chilies with 1 teaspoon lime juice. To serve: Arrange vermicelli, bean sprouts, chicken and sliced eggs in a bowl. Pour hot gravy to cover these and sprinkle with fried shallots and basil. Serve with sambal. Temu mangga or temu pao gives a soft yellow color and has a delicious mango aroma. Use 1 teaspoon chopped turmeric as a substitute.

Cajun Tofu

2008-07-10T09:23:00.001+07:00

Ingredients:
2 pounds firm tofu, drained and cut into 3/4-inch cubes *
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 large white onion, finely chopped
1 cup chopped celery
2 cans cooked, peeled tomatoes
4 cans tomato sauce
1 gallon water or vegetable stock
2 tablespoons finely chopped parsley
1/2 cup finely sliced green onion tops
2 tablespoons Worcestershire sauce
2 teaspoons salt
Diced red chiles, to taste
1 minced habañero pepper
2 1/2 teaspoons black pepper
2 teaspoons garlic salt
3 teaspoons paprika
3 or 4 fresh bay leaves
Fresh parsley sprigs

Directions:
Fry tofu in very hot olive or peanut oil until golden to seal. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if
necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add remaining ingredients except parsley. Simmer for 25 minutes.
Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally. Add bay leaves and let cool for 15 minutes. Reheat if
necessary and serve over steamed rice. Top with fresh parsley.

Chicken Serunding

2008-07-09T16:05:00.001+07:00

Ingredients:
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste

Directions:
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.

Vietnamese Beef Pho 2

2008-04-24T11:25:00.002+07:00

Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts

INGREDIENTS:
5 pounds beef knuckle, with meat
2 pounds beef oxtail
1 white (daikon) radish, sliced
2 onions, chopped
2 ounces whole star anise pods
1/2 cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon fish sauce

1 1/2 pounds dried flat rice noodles
1/2 pound frozen beef sirloin

TOPPINGS:
sriracha hot pepper sauce
hoisin sauce
thinly sliced onion
chopped fresh cilantro
bean sprouts (mung beans)
sweet Thai basil
thinly sliced green onion
limes, quartered

DIRECTIONS:
1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.

2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.

3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.

4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Vietnamese Springs Roll

2008-04-24T11:12:00.002+07:00

INGREDIENTS:
1/2 (6.75 ounce) package dried rice noodles
8 rice wrappers (8.5 inch diameter)
8 fresh mint leaves
8 cooked medium shrimp, sliced in half lengthwise
1 1/2 cups bean sprouts
3 tablespoons fish sauce, or to taste
1/2 cup cilantro leaves

DIRECTIONS:
1. Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.

2. Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

Sherry Chicken Curry

2008-04-23T08:30:00.001+07:00

Ingredients:
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into chunks
1/2 cup cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
salt and pepper to taste
1/2 cup cooking sherry
2 cubes beef bouillon
1/2 cup creamy peanut butter
3 tablespoons curry powder
water to cover
1/2 teaspoon ground ginger
1 cup coconut milk

Directions:
1. Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
2. Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

Nasi Lemak

2008-04-23T08:10:00.002+07:00

Ingredients:
For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

Directions:
1. In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
3. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
4. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
5. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

San Diego Vegetarian Restaurant

2008-03-13T07:59:00.003+07:00

San Diego Vegetarian Restaurant
A Friend of mine is going abroad to San Diego, CA, next week for a vacation. Before he go there, he keep asking me how he gonna find san diego restaurants with an Asian Cuisine. As a second largest city in California ang eight largest city in the United States i think he can find it easily. But i almost forgot that he's a Vegetarian. Whoops. There are so many restaurants in San Diego that serve Asian Cuisine but not that many that serve Vegetarian Cuisine.

Just as i thought before, there are so many san diego dining guide but only few who mention about Asian Vegetarian Cuisine. What people need is a guide that customizable according to the people need. I told my friend "Go to the Chinatown, you'll find what you need there", but what if he was far away from the Chinatown?it's a big city he don't want to waste that much time. Here are some Asian Restaurant that serve vegetarian cuisine :

Mandarin Dynasty
1458 University Ave
San Diego, CA 92103
(619) 298-8899

Vegan Zone
859 Hornblend St
San Diego, CA 92109
(858) 272-1913

*PS the informations brought to you by CafeSanDiego (www.cafesandiego.com)

How to Cook with Wine

2008-02-28T10:22:00.001+07:00

Wine can be used as a flavoring, as in wine jellies or in soups, stews, braised foods, reductions and more to add robust interest and thickening power to recipes. These recipes use at least 1/4 cup of wine.
The first thing you can do with wine is marinating. Wine can be included in a marinade for meat, fowl or fish. Usually the wine will be mixed with other ingredients such as oil, aromatics, (garlic, ginger, onions etc.), herbs/seasonings, and/or additional flavoring agents such as Worcestershire sauce, hot sauce, soy sauce, citrus juices, etc. Wine can also be the sole fluid in a marinade. Coq au vin, the classic French dish of chicken braised in red wine, starts with marinating the chicken in wine overnight. You can use a wine-based marinade, (or any marinade for that matter), to make a sauce for the final dish. However, you must always bring a marinade that was in contact with raw meat to a full boil for a few minutes to ensure the demise of bacteria.

Remember, wine is acidic and acids can "cook" the flesh of seafood and break it down. For a wine based marinade, do not marinate fish more than 30 minutes and shellfish for more than 10. Moreover, do not use reactive metals, (aluminum, copper, cast iron), when marinating/cooking with wine since they can chemically react with acid. Stainless steel, enamel, glass, or anodized aluminum is the way to go.

Just like a marinade, wine can be a constituent of the fluid medium or the only fluid used in any of a variety of wet cooking methods, namely steaming, simmering, poaching, braising, and stewing. Fish, shellfish, and chicken for example, can be steamed using wine. Let's take mussels for example. Saut some onion and garlic in oil, add a cup of white wine and bring it to a simmer. Place a steamer insert into the pot and add the mussels to it. Cover and steam until the mussels open. Pour the steaming liquid, fresh parsley, salt and pepper over them and serve. Were you to place the mussels directly in the fluid, then you would be simmering them.

Poaching is basically simmering only at a lower temperature. The difference between poaching, simmering, and boiling is the temperature of the liquid. Poaching is from 160 to 185 degrees, simmering is beyond 185, and boiling is when you obviously achieve a full boil. Virtually any white fleshed, non-oily fish can be poached either in wine or a combination of wine and other fluids, such as a court-bouillon, a broth made from water, wine, vinegar and/or citrus juice, aromatics and herbs. But it must be done at the proper temperature. If you wander into the simmering range or worse yet a boil, you can obliterate the fish. Another delicious example of poaching with wine is pears poached in red wine.

Braising and stewing frequently employ wine. Braising usually involves cooking a larger piece of meat, semi submerged in fluid, at a low temperature for an extended period of time. If the meat was cut into bite sized pieces and completely submerged, then it's stewing. The aforementioned dish coq au vin is chicken braised in red wine. Or the wine can be mixed with stock as in osso buco, braised lamb shanks, or any of a number of stews.

Probably the most well known use of wine in cooking is to make a sauce. After roasting or sauting a protein, remove it from the pan. Place the pan over a high flame and add wine. Scrape off the flavorful brown bits stuck to the bottom of the pan as the wine comes to a boil. This is what's known as deglazing. Add stock, (optional), aromatics, herbs, salt and pepper. Simmer until it's reduced to at least half. Melt in some butter at the end, strain it, and pour it over your food. For a thicker sauce, you can reduce it even further or thicken it with roux, arrowroot, or cornstarch.

Bringing the wine to a boil facilitates evaporation of the alcohol, which begins to vaporize at 178 degrees. Reducing the wine by simmering continues the evaporation of the alcohol, (and water for that matter), and thus concentrates the flavor of the wine. This is precisely why the quality of the wine matters in cooking. If you concentrate an already poor tasting wine, you merely intensify its unpleasantness.

The idea that all or most of the alcohol is evaporated when reducing wine is largely apocryphal. You would actually need to simmer wine for a number of hours to approach complete vaporization of the alcohol. For example, ten minutes of simmering will only eliminate about half the alcohol.

Additional uses of wine include incorporation into a vinaigrette. Simply substitute some or all of the acid in the vinaigrette recipe with wine. Sometimes dishes are finished with a dash of wine to add a last minute touch of flavor. Often this method embraces a fortified wine such as Sherry, Port or Madeira. Fortified wines have had additional alcohol added to them and usually are sweet, (but not always), and have more intense flavors. Numerous soups, stews, casseroles, and even desserts are completed with a splash of these wonderful elixirs. I like culminating my black bean soup with a splash of dry sherry. Or you can make a sauce from fortified wines such as veal Marsala.
One of the wine instructors from my cooking school regularly proclaimed: "Wine is food." Cooking with wine is the ultimate expression of that declaration and elevates the enjoyment of wine to new heights.

Here some simple steps :

Unless the recipe specifically calls for it (like in a dessert), use a dry wine, not a sweet one.
In general, use a white wine with fish, chicken and pork dishes, and a red wine with beef, but you can certainly experiment. White wine is probably more versatile for cooking than red.
Add wine to dishes when you want an acidic note. A little wine in a cream sauce, for example, can temper its richness.
Use whatever wine you have on hand. You don't need to use the same wine in the sauce as the wine that will be served at the table. Since you're cooking the wine, grape variety isn't a big deal.
Pick a decent, but not stellar wine for cooking. Don't use a wine that you wouldn't want to drink and don't use a wine that you really want to drink.
Avoid using "cooking wine" from the supermarket; it contains added salt.

Herbs and Spices

2008-02-28T10:02:00.000+07:00

Storage Tips:
Store spices in a cool, dark place. Humidity, light and heat will cause
herbs and spices to lose their flavor more quickly. Although the most
convenient place for your spice rack may be above your stove, moving
your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.

Usage Tips:
Use a light hand when seasoning with spices and herbs. Your goal is to
compliment your dish without crowding out the flavor of the food.
Remember, it's usually impossible to "un-spice" a dish!

For long-cooking dishes, add herbs and spices an hour or less before
serving. Cooking spices for too long may result in overly strong flavors.

Finely crush dried herbs before adding to your dish after measuring.

Do not use dried herbs in the same quantity as fresh. In most cases,
use 1/3 the amount in dried as is called for fresh.

Keep it simple. Unless the recipe specifically calls for it, don't use
more than 3 herbs and spices in any one dish. The exception to this rule
is Indian cooking, which often calls for 10 or more different spices in
one curry dish!

Black pepper, garlic powder, salt and cayenne pepper are excellent
"after cooking" seasonings. Allow guests to season dishes with these
spices at the table.

Cinnamon, nutmeg, cloves and allspice have a special affinity for
sweet dishes.

If you're feeling adventuresome, try replacing herbs and spices called
for in recipes with something different! Marjoram instead of oregano,
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.

Deep Frying Tips

2008-02-28T10:00:00.000+07:00

Deep-Frying Tips:

The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
Dry food well with paper towels before adding to the pot;it helps reduce splattering.

How to Pick Fresh Fish

2008-02-28T09:54:00.000+07:00

Whenever you can, buy fresh seafood, you'll get top quality and the best taste experience. The best way to buy fish for preparation ease, is in fresh fillet or steak form. Fillets are normally bone free and steaks are usually cut into serving portion sizes making your prep time shorter. Most "light cooking recipes" call for 6-ounce raw fish fillets or steaks, which yield approximately 4 1/2-ounce cooked portions. Choose only fish of the right size for your planned meal if you can. If there are only larger fillets buy 12 or 18 once sizes etc. and cut them into 6 once portions. (Most counters will also cut them for you)

Don't buy anything more than one day or at most a couple of days old, especially if you don't plan to cook it that night. Pick fish that are blemish-free with the outside skin being neither slick nor soggy. Fresh fish should be firm and the flesh should spring back when touched. The fish should smell subtly of the water from which it came. If it has a strong "fishy" smell, it is not fresh and not for you. Ask at the counter when the fish came in.

The most economical way to purchase fish is in the whole. When you buy a whole fish, look for clear glossy eyes; shiny red gills and a firm body. Again make sure that the skin is free of any dark blemishes. The tail should not be dried out, brittle or curled. Ask the counter person to fillet and portion it for you, or wash and cook it as. Whole fish are great for BBQ or banquet affairs.

If you have a whole fish you can cook what you need and freeze the rest. Use the bones to make fish stock for soups and stews. The bones will freeze and the stock will also. Fish stock packed in plastic tubs with tight fitting lids freezes well. It's a good idea to date everything you freeze and use it as soon as you can.

No matter the form, avoid seafood that has been in a display case for extended periods, even if it is on ice. If you are unsure ask if there is more in the back. If there isn't fresh fish available buying fish that has been frozen at sea is your next best alternative.

If you buy frozen fish, when possible, purchase vacuum-packed frozen fish, and look for "once frozen" on the label. Buy individually Quick Frozen (IQF) not bulk frozen. Avoid any fish that has symptoms of freezer burn, such as brown or dry edges. If the packaging has tears, rips or is ragged looking avoid it. Defrost frozen fish in the refrigerator overnight. Don't refreeze fish you have thawed, purchase a size that can be consumed at one meal.

If you are shopping at a grocery buy fresh seafood on your way out of the store, take it directly home, and cook it within 24 hours. Take along a cooler to keep it cool going home. If it's not possible to cook it immediately warp it good and freeze it. Keep the fish as cold as possible until you are ready to cook it, store seafood in the coldest part of your refrigerator.

When shopping for fresh whole shellfish always buy live or if unavailable buy cooked products that have been canned or frozen and dated. In the case of shucked shellfish meats such as scallops buy those in a fresh state, again ask how fresh they are. Don't buy live clams and mussels that have gaping shells, they should be close or shut with a little hand pressure. Lobsters and crabs should be moving and not be sagging at the joints and tails.

Thit Bo Xao Dau

2008-02-19T19:12:00.001+07:00

Ingredients:
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 pound sirloin tips, thinly sliced
3 tablespoons vegetable oil
1/2 onion, thinly sliced
2 cups fresh green beans, washed and trimmed
1/4 cup chicken broth
1 teaspoon soy sauce

Directions:
In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.
In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.
Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.

Vietnamese Beef Pho

2008-02-19T19:08:00.002+07:00

Ingredients:
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

Directions:
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Bulgogi (Korean BBQ)

2008-02-11T18:56:00.000+07:00

Ingredients:
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips

Directions:
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Smoked Salmon Sushi Roll

2008-02-08T07:18:00.000+07:00

Ingredients:
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Directions:
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Cha Siu Bao (Chinese Pork Bun)

2008-02-06T12:01:00.000+07:00

Ingredients:
6 cups all-purpose flour
1/4 cup white sugar
1 3/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1 1/2 tablespoons white sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 1/2 tablespoons water
2 tablespoons shortening
1 1/2 teaspoons sesame oil
1/4 teaspoon ground white pepper

Directions:
Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
Steam buns for 12 minutes. Serve.

Simple Fortune Cookie

2008-02-06T11:54:00.000+07:00

Ingredients:
3 egg whites
3/4 cup white sugar
1/2 cup butter, melted and cooled
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons water

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Taiwanese Fried Tofu

2008-02-06T11:39:00.000+07:00

Ingredients:
1 (16 ounce) package extra firm tofu
1/3 cup soy sauce
2 teaspoons Chinese black vinegar
1 teaspoon sesame oil
1 teaspoon white sugar
3 tablespoons olive oil
3 cloves garlic, minced
1/4 cup chopped green onions
salt and pepper to taste

Directions:
Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
Heat oil in a large, nonstick pan over medium heat. Add garlic and green onions, and cook until fragrant, about 20 seconds. Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. Season to taste with salt and pepper.

Chi Tan T'ang (Egg Drop Soup)

2008-02-06T11:34:00.000+07:00

Ingredients:
8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten

Directions:
In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

Tonkatsu (pork cutlet)

2008-02-06T08:58:00.000+07:00

Ingredients:
4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick)
1 egg, beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying
1 lemon (optional)
Hot yellow mustard

Tonkatsu sauce or substitute
Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.

Garnish
Thin slices of cabbage or lettuce leaves.
To prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cold water. Drain well and use them as a garnish for the tonkatsu.

Directions:
Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.
To tonkatsu-fry seafood or other types of meat, follow the same directions. Of course, you have to peel the shells of shrimps. Oysters are our favorite choice. In Japan a bowl of miso soup usually comes with this dish.

Note:This recipe also works very well with beef, chicken, oysters, and large shrimps or prawns.

Shabu-shabu (quick-cooked beef)

2008-02-06T08:48:00.000+07:00

Ingredients:
1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb shimeji mushrooms
1/2 lb shirataki
1 lb chinese cabbage
1/2 lb watercress, to substitute for spring chrysanthemum leaves
1 lb tofu, cut in 1 in. cubes, pressed and drained
any other ingredients you want to use

Dipping Sauce:
In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

Cooking time: varies

Nikujaga (beef and potato stew)

2008-02-06T08:32:00.000+07:00

Ingredients:
1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
1/3 lb. beef, thinly sliced
2/3 lb. yellow onions, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine

Directions:
Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

Kenchin-style Vegetable Soup

2008-02-06T08:09:00.000+07:00

Ingredients:
5 1/2 ounces (150g) burdock root
4 dried shiitake mushrooms
2 1/2 cups (600ml) water
1 block konnyaku, about 10 1/2 ounces (300g), cut into bite-size pieces
3 tablespoons sesame oil
10 1/2 ounces (300g) daikon radish, peeled and cut into bite-sized pieces
7 ounces (200g) carrots, peeled and cut into bite-sized pieces
3 1/2 ounces (100g) lotus root, peeled and cut into bite-sized pieces
2 tablespoons soy sauce, for preparation
2 1/2 cups (600ml) konbu stock (see below)
4 tablespoons sake
1 block firm tofu, about 14 ounces (400g)
4 tablespoons soy sauce, for the soup
3 1/2 ounces (100g) baby spinach or other leafy greens, cut into 2-inch (5cm) lengths

Directions:
Scrub the burdock root thoroughly and scrape off the skin with the back of a clean knife. Cut the burdock into bite-sized pieces, place immediately in cold water, soak for 5 minutes, then drain.
Soak the shiitake in the water for about 30 minutes until soft. Drain, and reserve the water. Remove the stalks, and then cut the caps into 1/4-inch (5mm) slices.
Boil the konnyaku for 2 to 3 minutes, then drain.
Heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root, and 2 tablespoons of soy sauce, and stir-fry for 5 minutes.
Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat. Remove any froth from the surface, and cook on low heat until the vegetables are tender.
Without draining the tofu, crumble into lumps and add to the saucepan along with 4 tablespoons of soy sauce.
Add the baby spinach to the saucepan, and cook until wilted.

Konbu stock

1 2/3 cups (400ml) water
1 piece dried konbu, 4 inches (10cm) square

The white powder on the surface of dried konbu adds to the flavor, so do not wash the konbu before use, simply lightly wipe with a damp cloth.
Place the water and the konbu in a saucepan, and leave to soak for 2 or 3 hours.
Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu-flavored water as stock.

Tori no kara-age (Deep-fried Chicken Nuggets)

2008-02-06T07:56:00.000+07:00

Ingredients:
2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:
3 tablespoons soy sauce
30g (1 oz) root ginger, peeled and grated
2 large garlic cloves, peeled and grated
salt and freshly ground black pepper

For the coating:
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemon, to garnish

Directions:
The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.
Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.
Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.

Yakitori Don

2008-02-05T19:17:00.000+07:00

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin (Japanese sweet wine)
2 tablespoons cooking oil

Directions:
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles.

Onion Soup

2008-02-05T08:11:00.000+07:00

Ingredients:
1/2 stalk celery, chopped
1 small onion, chopped
1/2 carrot, chopped
1 teaspoon grated fresh ginger root
1/4 teaspoon minced fresh garlic
2 tablespoons chicken stock
3 teaspoons beef bouillon granules
1 cup chopped fresh shiitake mushrooms
2 quarts water
1 cup baby portobello mushrooms, sliced
1 tablespoon minced fresh chives

Directions:
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Note: you can change the mushroom with other kind mushroom you like

Okonomiyaki

2008-02-05T07:51:00.000+07:00

Ingredients:
12 ounces sliced bacon
1 1/3 cups water
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 medium head cabbage, cored and sliced
2 tablespoons minced pickled ginger
1/4 cup tonkatsu sauce or barbeque sauce

Directions:
Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

Note: you can replace the bacon with other meat like ham

Agedashi-esque Tofu

2008-02-05T07:32:00.000+07:00

Ingredients:
1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce

Directions:
Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

Note: You can replace the hoisin sauce with other sauce you like

Miso Soup

2008-02-05T06:59:00.001+07:00

Ingredients:
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Directions:
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Note: You may also add some vegetable in it, such as tofu, onion, spinach, carrot, etc

Chicken Katsu

2008-01-31T08:09:00.000+07:00

Ingredients:
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Directions:

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Crab Rangoon

2008-01-31T07:14:00.000+07:00

Ingredients:
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying

Directions:

Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Chinese Roast Pork

2008-01-30T14:59:00.000+07:00

Ingredients:
4 pounds bone-in pork roast
3/4 cup soy sauce
1/2 cup dry sherry
1/3 cup honey
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water

Directions:

To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
Preheat oven to 325 degrees F (165 degrees C).
Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until internal temperature has reached 160 degrees F/70 degrees C), brushing several times with marinade.
Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Chinese Pork Tenderloin

2008-01-30T14:49:00.000+07:00

Ingredients:
2 (1 1/2 pound) pork tenderloins, trimmed
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1 tablespoon black bean sauce
1 1/2 teaspoons minced fresh ginger root
1 1/2 teaspoons packed brown sugar
1 clove garlic
1/2 teaspoon sesame oil
1 pinch Chinese five-spice powder

Directions:

Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Chinese Chicken Fried Rice

2008-01-30T14:40:00.000+07:00

Ingredients:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce

Directions:

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Kung Pao Chicken

2008-01-30T14:33:00.000+07:00

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Chinese Cabbage Salad

2008-01-30T14:16:00.000+07:00

Ingredients:
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

Directions:

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Fried Bananas ( Pisang Goreng )

2007-12-12T10:53:00.001+07:00

Ingredients:
3/4 c. flour
1/2 tsp. salt
3/4 to 1 c. water
1 lime, zested and cut into wedges
4 small, ripe bananas
1 c. canola oil for frying
1 tbsp. sugar

Directions:

In a medium bowl, combine flour and salt.
Add enough water to make a smooth batter that is somewhat thick. Add lime zest and mix well.
Peel bananas and dip them in the batter 2 or 3 times, until well coated.
In a deep skillet, heat oil to 375°F, or until a piece of bread browns in 30 seconds.
Place bananas in the oil slowly and carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
To serve, arrange bananas on a plate and sprinkle with sugar. Garnish with lime wedges.

The key to melt-in-your-mouth fried bananas is to cook them immediately before serving so that the crust is crisp and the fruit is soft and warm.

Festive Rice ( Nasi Kuning)

2007-12-12T10:41:00.000+07:00

Ingredients:
4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconutmilk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and chopped
1 medium cucumber, peeled and sliced thickly
1 tomato, cut into wedges
deep-fried shallots
10 fried shrimp crackers*

Directions:

In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
Add rice and stir to coat.
Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

*To fry shrimp crackers, cover the bottom of a large skillet with 1/2 inch canola oil. Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.

Cooking Terms

2007-12-12T10:23:00.000+07:00

baste—To pour or spoon liquid over food to flavor and moisten it as it cooks.
beat—To stir rapidly in a circular motion.
blanch—To submerge a food briefly in boiling water.
boil—To heat a liquid over high heat until bubbles form and rise rapidly to the surface.
bone—To remove the bones from meat or fish.
broil—To cook food under a direct flame.
brown—To cook food quickly over high heat so that the surface browns evenly.
bruise—To crush food slightly, enabling more of the flavor to be released while cooking.
core—To remove the core (the inedible central part) from a fruit.
cut in—To combine a fat such as vegetable shortening with flour, by cutting or breaking the fat into small pieces and mixing it throughout the flour until mixture has a coarse, mealy consistency.
dice—To chop food into small, square pieces.
deep-fry—To cook food by immersing it completely in very hot oil or fat. This cooking method seals in flavor and gives food a crispy surface.
fillet—A boneless piece of fish or meat.
fold—To blend an ingredient with other ingredients by using a gentle overturning circular motion instead of by stirring or beating.
garnish—To decorate a dish with small pieces of food, such as chopped parsley or slices of lime.
grate—To shred food into tiny pieces by rubbing it against a grater.
grill—To cook over hot charcoal.
marinate—To soak food in a seasoned liquid in order to add flavor and tenderize it.
mince—To chop food into very small pieces.
preheat—To allow an oven to warm up to a certain temperature before putting food in it.
roast—To cook in an open pan in an oven so that heat penetrates the food from all sides
sauté—To fry quickly in oil or fat, over high heat, stirring or turning the food to prevent burning.
simmer—To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
steam—To cook food with the steam from boiling water.
stir-fry—To cook food in a small amount of oil over high heat, stirring constantly. All the ingredients are cut into small pieces before stir-frying so that they cook rapidly. Because of quick cooking, meats are firm yet tender, and vegetables stay fresh and crunchy.
zest—To scrape the peel from a lemon, lime, orange, or other citrus fruit using a cheese grater or a special utensil called a zester

Indonesian Special Ingredients

2007-12-12T09:43:00.000+07:00

bay leaf—The dried leaf of the bay (also called laurel) tree, used to season food.
bean sprouts—Edible sprouts, or young shoots, from the mung bean plant. Sprouts can be bought either canned or fresh, or you can grow your own.
bok choy—A type of cabbage with long, light green stems and deep green leaves, commonly used in stir-fries.
bouillon—A broth typically made from spices, vegetables, and/or meat. Bouillon can be purchased in cans, as a powder, or in cubes.
candlenut (kemiri/tingkih)—A round, cream-colored seed with an oily consistency used to add texture and a mild flavor to many Indonesian dishes. If you can’t find candlenuts, you can substitute macadamia nuts or raw cashews.
cellophane noodles—Thin, clear noodles made from mung beans.
chayote—A green, pear-shaped squash.
chives—A member of the onion family. The thin green shoots are chopped and used as a flavoring and a garnish.
coconut milk—The white, milky liquid extracted from coconut meat and used to give a coconut flavor to foods. It is available in cans at most grocery stores. Reduced-fat (light) coconut milk can be substituted for regular coconut milk in recipes.
coriander—The whole or ground seeds of the cilantro plant, used to season foods.
crushed red pepper—The dried seeds and skin of a hot red pepper, used to make foods spicy.
cumin—The seeds of an herb used whole or ground to give food a pungent, slightly hot flavor.
egg noodles—Wide, flat pasta made from eggs and flour.
gelatin—A clear, powdered substance used as a thickening agent.
ginger—The knobby, light brown root of a tropical plant, used to flavor food.To use fresh ginger, slice off the amount called for, peel off the skin with the edge of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. Do not substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different.
grenadine—The sweet, concentrated juice of a pomegranate, or a pomegranate-
flavored syrup, often used to flavor foods and drinks.
kemiri nut—See candlenut.
kunci root—A fibrous, spicy root related to ginger and used to flavor Indonesian dishes.
lemongrass—A tropical grass, the thick blades of which are used to add a subtle lemon flavor.
macadamia nuts—Round, hard nuts native to Australia that are grown commercially in Hawaii.
peanut oil—Oil made from pressed peanuts that is used to stir-fry and deep-fry foods.
raw peanuts—Peanuts that have not been roasted, salted, or flavored in any other way. Raw peanuts are often sold in bulk at grocery stores, food co-ops, and Asian markets.
rice wine vinegar—Vinegar made from rice wine.
salam leaf (daun salam)—A subtly flavored leaf of the cassia family.
sambal—See Thai chili paste.
scallions—Another name for green onions.
shallots—A member of the onion family, shallots are widely used in Indonesian cooking. They are peeled and pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep-fried to make a garnish.
shrimp crackers—Small, Chinese-style crackers made from rice flour, wheat, or corn.
shrimp paste (terasi)—Bottled shrimp concentrate with a thick consistency.
tamarind—The dark amber pulp of the fruit of the tamarind tree, an evergreen native to Asia. Tamarind can be purchased in pressed cakes and reconstituted with water.
Thai chili paste—A thick, spicy pepper sauce used to flavor Asian dishes.
Thai fragrant (jasmine) rice—A short-grained white rice with a hint of sweet, spicy flavor that makes a great accompaniment to Indonesian dishes.
tofu—A processed curd made from soybean milk. Tofu is available in the health food section of larger grocery stores and from food coops. Plain tofu tastes bland, but it absorbs flavor from other foods. It is a good source of protein.
turmeric—A yellow, aromatic spice made from the root of the turmeric plant.
white wine vinegar—Vinegar made from white wine.
zest—The very outer, brightly colored peel of citrus fruits such as lemons, limes, and oranges.

Chinese Special Ingredients

2007-12-12T08:55:00.000+07:00

bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes.
bean sprouts—Sprouts from the mung bean. Be sure not to confuse bean sprouts with alfalfa sprouts, which are smaller and finer.
brown candy—A hard form of dark sugar available in packages or sometimes
sold in bulk at specialty markets.
chard—A vegetable with dark green, yellow, or bright red leaves. Its stalks and leaves can be cooked or eaten raw.
Chinese black vinegar—A dark vinegar with a deeper, smokier flavor than light rice vinegar. It is available at most supermarkets or specialty stores.
Chinese (celery) cabbage—A pale green vegetable with broad, tightly packed leaves, often used in soups and stir-fries. Other leafy green vegetables, such as fresh spinach or chard, can be substituted for Chinese cabbage.
cornstarch—A fine, white starch made from corn and used to thicken sauces. When using cornstarch, put the required amount of dry cornstarch
in a cup and add just enough cold water to form a smooth, thin paste. Then add this mixture to the other ingredients. This method keeps the cornstarch from forming lumps when cooked.
duck or plum sauce—A thick sauce often used as a dip. Made from plums, chilies, sugar, and spices, it is available at most grocery stores.
garlic—A bulb-forming herb with a strong, distinctive flavor. Each bulb can be broken up into several small sections called cloves. Before you chop up a clove of garlic, remove the brittle, papery covering that surrounds it.
gelatin—A clear, powdered protein used as a thickening agent.
ginger root—A knobby, light brown root used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Do not substitute dried ground ginger for fresh ginger, as the taste is very different.
glutinous rice flour—A powder made from sweet or glutinous rice, available at most specialty stores. Also called sticky rice flour or sweet rice flour, this is different from regular rice flour and the two cannot be substituted for each other.
hoisin sauce—A dark, sweet, thick sauce made from soybeans, sugar, and spices. It can be used in cooking or as a dip. Hoisin sauce is available at most supermarkets.
oyster sauce—A sauce made from oysters, sugar, and soy sauce, used in cooking and as a dip. Oyster sauce is available at grocery stores or specialty markets.
rice—There are three main varieties of rice. Long-grain rice, the kind used in most Chinese recipes, is fluffy and absorbs more water than other types of rice. Short-grain rice has shorter, thicker grains that tend to stick together when cooked. Sweet or glutinous rice is used in Chinese pastries and special festival dishes.
scallion—A variety of green onion.
sesame oil—A strongly flavored oil made from sesame seeds.
soy sauce—A salty-tasting sauce made from soybeans.
sugar (snow) peas—Tender, green pea pods.
wonton skins—Small, thin squares of soft dough made from flour, water, and eggs. Dumpling wrappers are similar to wonton skins, but they are always round.

Japanese Special Ingredients

2007-12-12T08:43:00.000+07:00

bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes. They can be bought fresh in Japan, and canned ones are usually available elsewhere.
chives—A member of the onion family whose thin, green stalks are chopped and used to garnish many dishes.
dashinomoto—An instant powdered soup base made from dried seaweed
and flakes of dried bonito fish called katsuobushi. (Homemade soup stock is called dashi.)
ginger root—A knobby, light brown root used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. (Don’t substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different).
katsuobushi—Dried shavings of the bonito fish; used as a garnish for many dishes and to flavor soup stock.
miso—A paste made from soybeans and used in soups, sauces, and as a garnish.
noodles—An important staple that is available in many forms and served in many ways.Three popular kinds are soba (buckwheat noodles), somen (thin wheat noodles), and udon (thick wheat noodles).
rice—An important cereal grain that comes in three varieties. Short-grain rice, the kind used in the recipes in this book, has short, thick grains that tend to stick together when cooked. Sweet or glutinous rice is used to make special dishes. Long-grain rice is fluffy and absorbs more water than other types. It is not used in Japanese cooking.
rice vinegar—Vinegar made from rice.
scallion—A variety of green onion.
sesame seeds—Seeds from an herb grown in tropical countries. Sesame seeds are white or black in color and are often toasted and used either whole or crushed.
shiitake—Black mushrooms, either dried or fresh, used in Japanese cooking. Dried mushrooms must be rinsed in lukewarm water before cooking to make them tender.
shirataki—Yam noodles, available canned at most large supermarkets and at specialty food shops.
soy sauce—A sauce made from soybeans and other ingredients that is used to flavor Asian cooking. Japanese soy sauce (shoyu) is recommended for the recipes in this blog.
tofu—A processed curd made from soybeans.

Metric Conversions

2007-12-12T08:28:00.000+07:00

MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.) or 16 ounces = 0.45 kilograms (kg)
2.2 pounds= 1.0 kilogram

LENGTH
1/4 inch (in.) = 0.6 centimeters (cm)
1/2 inch = 1.25 centimeters
1 inch = 2.5 centimeters

LIQUID VOLUME
1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters

TEMPERATURE
212°F = 100°C (boiling point of water)
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)

PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole

Simmered Beef and Vegetables ( Sukiyaki )

2007-12-12T07:06:00.001+07:00

Ingredients:
1 to 1 1/2 lb. rib-eye of beef
1 12-oz. block tofu, cut into 1-inch cube
1 tbsp. oil
1 bunch (about 6) scallions, cut into 2-inch pieces
1 small can shirataki
1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
1 c. sliced fresh mushrooms
1 c. soy sauce
1 1/2 c. water
3 tbsp. sugar

Directions:

Slice beef very thinly. (If meat is slightly frozen, it is much easier to cut).
Heat oil in frying pan and saute beef
Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
Combine remaining ingredients to make a sauce. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
After about 10 minutes, test a piece of meat to see if it is done.
Remove from pan and serve with hot rice.

*To make delicious and satisfying vegetarian sukiyaki, simply omit the beef from the recipe and double the amount of tofu

Stir-Fried Beef with Sugar Peas

2007-12-11T18:44:00.000+07:00

Ingredients:
1 lb. lean steak (any boneless cut)
1 tbsp. soy sauce
1 tbsp. oyster sauce (optional)
2 tbsp. cornstarch 1 tsp. sesame oil (optional)
1 tsp. sugar
2 c. sugar (snow) peas*
4 tbsp. vegetable oil
1/2 tsp. salt
1/2 c. sliced water chestnuts or bamboo shoots
1/2 c. sliced mushrooms

Directions:

Cut beef across the grain into thin slices. (Meat is easier to cut thinly when it is partly frozen.)
Marinate beef in mixture of soy sauce, oyster sauce, cornstarch, sesame oil, and sugar. Set aside.
Remove stems and strings from sugar peas, leaving pods intact. Rinse and pat dry with paper towels.
Put 2 tbsp. vegetable oil in a hot skillet or wok. Add salt, sugar peas, water chestnuts or bamboo shoots, and mushrooms. Cook, stirring constantly, until peas become a dark green (about 2 minutes). Remove to a bowl.
In the same skillet, add remaining 2 tbsp. vegetable oil. Add beef mixture and stir constantly until beef is almost done (about 5 minutes).
Return sugar peas, water chestnuts, and mushrooms to the skillet and mix well until heated through.

Remember to work quickly when you make any stir-fried dish. Have everything cut and measured before you start cooking. Cook the meat and vegetables just until they are tender.

* If you have trouble finding sugar (snow) peas, use broccoli, green beans, or any other chopped green vegetable. Pork, chicken, or tofu may also be substituted for beef.

Wonton (Pangsit)

2007-12-11T18:26:00.000+07:00

Ingredients:
1/2 lb. lean ground beef
1 tbsp. finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) or 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton)

Directions:

Mix all ingredients except wonton skins and vegetable oil or broth.
Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
Fill and fold rest of skins.
For appetizers(fried): Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.

Stir-Fried Noodles with Shrimp (Bakmi Goreng Udang)

2007-12-11T08:10:00.000+07:00

Ingredients:
5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
1/4 c. onion (about 1/2 medium
onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp
2 tbsp. soy sauce
1/2 c. celery leaves and small stems,
chopped into 1/2-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/2 tsp. pepper

Directions:

In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
In a mortar and pestle, blender, or food processor, combine 2 tbsp. onion and the garlic to make a paste.
Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for another 2 minutes.
Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

Sweet and Sour Beef Sate with Peanut Sauce

2007-12-11T07:01:00.004+07:00

Ingredients:

Sate:
2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil

Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp. warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)

Directions:

With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
Prepare some bamboo skewers (to prevent the bamboo skewers from burning, soak them in water for 1 hour before using).
In a wide, shallow dish, mix soy sauce, water, and peanut oil.
Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
Add water, crushed red pepper,tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
Serve warm or hot with hot sate

Sukiyaki Udon

2007-11-04T13:28:00.000+07:00

Ingredients:
200 grams of udon, brewed with hot water, drained
1/2 onion, sliced long
2 cm ginger, crushed
150 grams sukiyaki
25 grams of Hioko mushrooms, pour boiling hot water, each one split second
3 tablespoons oyster sauce
2 tablespoons Japanese soy sauce
750 ml of water
3/4 teaspoon salt
3/4 teaspoon ground pepper
5 teaspoons cornstarch + 4 teaspoons water
1 egg, beaten
1 leek, cut sloping
1 tablespoon oil for sauteing

Processing Method:

Saute onion and ginger until fragrant.
Add sukiyaki. Stir until the color changes. Add the mushrooms. Stir until wilted.
Add oyster sauce and Japanese soy sauce. Stir well. Pour water, salt, and pepper. Stir until boiling.
Thicken with cornstarch. Add eggs, stirring until haired.
Enter udon and chives. Stir well. Lift.

Semur Tahu (Tofu Stews)

2007-11-03T12:55:00.000+07:00

Ingredients
300 grams out of white, crushed
25 grams of dried shrimp, poured boiling hot water, mashed
1 egg, beaten off
3 cloves garlic, crushed
1 tomato, chopped
2 1 / 2 tablespoons soy sauce
1 / 4 teaspoon ground pepper
3 / 4 teaspoon salt
200 ml of water
1 tablespoon oil for sauteing
6 shallots, sliced and fried

Processing Method:

Mix tofu, dried shrimp, and eggs. Stir well.
Take 1 tablespoon dough.shape into sphere then fried until cooked.
Saute garlic and tomatoes until fragrant.
Add the fried tofu, soy sauce, pepper, and salt. Stir well.
Pour water. Cook until absorbed. Sow fried onions. Lift.

Spicy Fried Ramen

2007-11-02T12:33:00.000+07:00

Ingredients:
200 grams of ramen, brewed
100 grams shrimp, roughly chopped
3 cloves garlic, roughly chopped
6 pieces of red chili pepper, chopped
3 stalks chives, cut into 3 cm
2 teaspoons fish sauce
1 teaspoon salt
1 tablespoon garlic oil for sauteing

Complementary:
2 eggs
1 / 2 teaspoons Japanese soy sauce
1 / 4 teaspoon granulated sugar
1 tablespoon oil for sauteing

Processing Method:
Saute garlic until fragrant. Add shrimp. Stir until the color changes.
Add ramen, fish sauce, and salt. Stir well. Add the red chili sauce and chives. Stir well. Set aside.
Complementary, beaten egg, Japanese soy sauce, and sugar. Stir-fry egg batter. Stir until grained.
Serve ramen with a complement.

Tips:
Do not saute the shrimp too long, so the shrimp doesn't become harsh

Gulai Cumi (Squid Curry)

2007-11-01T05:36:00.000+07:00

Ingredients:
500 grams of fresh squid (@ 100 grams)
750 ml coconut milk
2 fresh tomatoes

Seasoning:
1 stalk lemongrass, crushed
1 turmeric leaf sheet
1 tablespoon lemon juice
1 teaspoon granulated sugar

Seasoning to be crushed:
3 tablespoons red onion slices
2 tablespoons sliced garlic
2 tablespoons red pepper slices
1 teaspoon fresh ginger slices
1 teaspoon sliced fresh turmeric
1 teaspoon coriander
4 hazelnuts
1 tablespoon salt

Directions:
Clean the squid, peel the husk and remove the ink and wash. Flush with boiling water fed 1 / 2 teaspoon salt, soak 10 minutes, lift
Heat oil in a skillet, saute ground spices and other seasonings (except lime juice and sugar) until fragrant
Pour in coconut milk stir spices, and cook until boiling
Enter the squid and tomatoes, reduce heat. Cook returned to the squid and tomatoes cooked (20 minutes), remove and serve

Capcay

2007-10-11T07:08:00.000+07:00

Ingredients:
1 Carrot sliced
50 gr snow peas
50 gr string bean
50 gr tender corn
10 caisim
100 gr broccoli
1 sausage
2 scallions, sliced
1 teaspoon pepper
2 cm gingger
50 ml water
1 tablespoon oyster sauce
1 teaspoon fish oil
1 teaspoon sugar
salt
1 tablespoon maizena,solute in water
1 tomato
4 clove garlic, finely chopped
4 red onioin, finely chopped
4 tablespoon vegetable oil ( for satueing )

Directions:

- separate the weak vegetables with the non weak, wash it
- satue the red onion, garlic until it smell good
- stir in the tomato, ginger, sausage
- add some water, stir in the non weak vegetables
- stir in the oyster sauce, fish oil, sugar, pepper and salt
- stir in the weak vegetables
- pour the maizena, stir it

Serve while hot