tag:blogger.com,1999:blog-79363498679402864322024-03-07T23:22:37.561-08:00Special Asian FoodThe Best Cook Books For Low Fat Recipes
The Asian flavors and cooking techniques are illustrated in Step-by-Step Method and photo shows you the dish.
Sophia Lim
Author-Founder
http://specialasianfood.comSophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7936349867940286432.post-8833745574414419532013-02-08T17:59:00.002-08:002013-02-08T17:59:53.261-08:00Wish all my readers an auspicious Chinese New Year 2013<br />
<br />
<h2>
gong zi fa cai</h2>
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
<a href="http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default">http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default</a><br />
<a href="http://linkedin.com/in/sophialim">http://linkedin.com/in/sophialim</a>Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-13144901782173754482012-12-24T01:42:00.001-08:002012-12-24T01:47:36.356-08:00North Indian Recipe: North Indian Curry PrawnsNorth Indian Recipe: North Indian Curry Prawns<br />
Recipe from The Oriental Cookbook 50 color photow 5 countries recipes 109 pages 6 inch x 8 inch<br />
ISBN: 981-04-7529-2<br />
Website: <a href="http://specialasianfood.com/"><span style="color: #2288bb;">http://specialasianfood.com</span></a><br />
<br />
<span style="background-color: #6aa84f;">Perfect Christmas Gift for the Season</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tCH5H196lvI/UNgYdd6twZI/AAAAAAAAALs/IxhMb5toqZ0/s1600/Picture+%2528Folder+2%2529+114.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-tCH5H196lvI/UNgYdd6twZI/AAAAAAAAALs/IxhMb5toqZ0/s200/Picture+%2528Folder+2%2529+114.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">North Indian Curry Prawns</td></tr>
</tbody></table>
<strong>Ingredients:</strong><br />
300g big black prawns<br />
1 tomato<br />
200g ladies fingers<br />
1 tbsp pounded onions<br />
1 tbsp tamarind juice<br />
1 tbsp dried chili paste<br />
2 tbsp curry paste<br />
1/2 cup 1st coconut milk<br />
4 tbsp cooking oil<br />
1 stalk curry leaves<br />
<br />
<strong>Methods:</strong><br />
1. Wash and cut off the feet and antennae of prawns and take out the dirt.<br />
2. Pound the onions and prepare the tamarind juice and chili paste<br />
3. Heat the frying pan and pour 4 tbsp cooking oil. Fry the onions for 2 min. Add the dried chili paste and wet curry paste and fry for 6 min until fragrant.<br />
4. Add the 1st coconut milk, curry leaves, tomato and prawns and cook for 5 min.<br />
5. Serve hot with white fragrant rice.<br />
<br />
Serves 4<br />
Preparation time: 15 min<br />
Cooking time: 15 min<br />
<br />
Copyright 2002 Special Asian Food All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-75126120286606874582012-12-18T00:58:00.001-08:002012-12-24T01:19:08.270-08:00North Indian Recipe: Nasi BiriyaniNorth Indian Recipe: Nasi Biriyani<br />
Recipe from The Oriental Cookbook 50 color photow 5 countries recipes 109 pages 6 inch x 8 inch<br />
ISBN: 981-04-7529-2<br />
Website: <a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
<br />
<span style="background-color: #6aa84f;">Perfect Christmas Gift for the Season</span><br />
<span style="background-color: #6aa84f;">Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal today!</span><br />
<span style="background-color: #6aa84f;">Free Delivery via Registered Mail (within Singapore only)</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sFgk3T_itN0/UNApgJ-clKI/AAAAAAAAALI/m178ThT_ocs/s1600/Picture+(Folder+2)+118.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-sFgk3T_itN0/UNApgJ-clKI/AAAAAAAAALI/m178ThT_ocs/s200/Picture+(Folder+2)+118.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nasi Biriyani</td></tr>
</tbody></table>
<strong>Ingredients:</strong><br />
500g chicken thigh<br />
100g tomatoes<br />
100g green peas<br />
50g raisins<br />
50g curry paste<br />
2 tbsp sliced shallots<br />
2 tbsp chopped garlic<br />
1 tsp chopped ginger<br />
1 tsp pounded chili<br />
1 1/2 cup 1st coconut<br />
2 tbsp ghee <br />
salt pepper to taste<br />
<br />
<strong>Methods:</strong><br />
1. Wash clean the chicken thigh and marinate.<br />
2. Pound the garlic, ginger and chili<br />
3. Heat the fying pan and pour the ghee and fry the sliced shallots until golden brown. Add the curry paste and fry for 10 min until nice aroma smell.<br />
4. Add the tomatoes, 1st coconut, salt and chicken thigh and simmer for 20 min stirring in-between cooking.<br />
<br />
<strong>Cook the Rice:</strong><br />
3 cups biriyani rice <br />
2 cardamon<br />
2 cloves<br />
2 cinnamon<br />
2 pandan leaves<br />
3 cups water<br />
<br />
<strong>Methods:</strong><br />
1. Wash and soak the rice, cardamon, cloves cinnamon and pandan leaves in the water for half an hour. Then cook rice for 20 min.<br />
2. Add chicken thigh, green peas and raisin and mix them. Simmer for 10 min until cooked<br />
<br />
Serves 6<br />
Preparation time: 30 min<br />
Cooking time: 60 min<br />
<br />
Copyright 2002 Special Asian Food All Rights Reserve<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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<strong></strong><br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-86310530508496771072012-12-10T02:17:00.001-08:002012-12-11T07:46:45.968-08:00Philippine Recipe: Fried Roll Bananas and JackfruitsPhilippine Recipe: Fried Roll Bananas and Jackfruits<br />
Recipe from The Oriental Cookbook 50 Color Photos 5 Countries Recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2<br />
Website <a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
<span style="background-color: #38761d; color: white;">Your Perfect Christmas Gift of the Season. Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal</span><br />
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<span style="background-color: #38761d; color: white;">Pay by Paypal or Bank Transfer available : overseas purchases can be arranged</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-04rEQwkoxIg/UMWvjqAk5qI/AAAAAAAAAKk/TS_EVQCz96Y/s1600/Picture+%2528Folder+1%2529+129.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-04rEQwkoxIg/UMWvjqAk5qI/AAAAAAAAAKk/TS_EVQCz96Y/s200/Picture+%2528Folder+1%2529+129.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Roll Bananas and Jackfruits</td></tr>
</tbody></table>
<strong>Ingredients:</strong><br />
10 bananas peeled<br />
70g/1/2 cup self-raising flour<br />
70g 1/2 cup rice flour<br />
1 tbsp cornflour<br />
1 tbsp desiccated coconut<br />
250 ml/1 cup water<br />
1/2 tsp salt<br />
2 tbsp fine brown sugar<br />
1 cup oil for deep frying<br />
<strong>Methods:</strong><br />
1. Peel and slice the banana into half lengthways and set aside. Sift flours and add to water until consistency of cream and add salt.<br />
2. Heat oil and when smoking, dip each piece of banana in batter, shake off excess batter and slid into hot oil.<br />
3. Fry until golden brown and roll in brown sugar. Do the same for the others. Sprinkle some desiccated coconut over the bananas.<br />
4. Serve with the jackfruits.<br />
<br />
Serves 10<br />
Preparation time: 10 min.<br />
Cooking time: 10 min.<br />
<br />
Copyright 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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Submit your email to my blog:<br />
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and be a Free Member of the Group. You can also join the below network. Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-72395967993337093682012-12-03T01:27:00.002-08:002012-12-11T07:49:13.329-08:00Philippine Recipe: Fish with Garlic SaucePhilippine Recipe: Fish with Garlic Ginger Sauce<br />
Recipe from The Oriental Cookbook 50 Color Photos 5 Countries Recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2<br />
Website <a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
<span style="background-color: #38761d; color: white;">Your Perfect Christmas Gift of the Season. Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal</span><br />
<span style="background-color: #38761d; color: white;">Free Delivery via Registered Mail (within Singapore only)</span><br />
<span style="background-color: #38761d; color: white;">Pay by Paypal or Bank Transfer available : overseas purchases can be arranged</span><br />
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<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hC0lt8FYV2I/ULxndwJMQ0I/AAAAAAAAAJ4/Sqsc51H0_nw/s1600/Picture+%2528Folder+2%2529+110.tif" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-hC0lt8FYV2I/ULxndwJMQ0I/AAAAAAAAAJ4/Sqsc51H0_nw/s200/Picture+%2528Folder+2%2529+110.tif" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish with Garlic Sauce</td></tr>
</tbody></table>
<strong>Ingredients:</strong><br />
500g whole snapper or sea bream<br />
1/2 cup vegetable oil<br />
6 dried black mushroom<br />
1 tbsp fish sauce<br />
2 tsp dark soy sauce<br />
1 tbsp brown sugar<br />
1 tbsp pickled ginger shredded<br />
4 tblsp water<br />
1 tsp lime juice<br />
2 tsp cornflour<br />
Coriander<br />
<br />
<strong>Methods:</strong><br />
1. Wash clean the fish and score on both sides. Season it with salt, pepper and coat it with a little corn flour. Shred the mushroom finely and pickled ginger.<br />
2. Heat the frying pan with the cookig oil until smoking hot. Slide the fish in and fry 2 1/2 min on each side and place on the plate.<br />
3. Pour away the oil leaving enough to fry the mushroom, spring onion for 2 min. Add the fish sauce, soy sauce, pickled ginger and liquid. Blend the corn flour with little water and pour into the saucepan and stir over medium heat until the sauce thickens.<br />
4. Pour the sauce over the fried fish and garnish with coriander<br />
5. Serve with white fragrant rice.<br />
<br />
<strong>Serves 4</strong><br />
Preparation time: 10 min<br />
Cooking time: 15 min<br />
<strong></strong><br />
Copyright 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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and join as a Free Member of the Group. You can also join the below network.Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-10557939306977334512012-11-25T21:02:00.001-08:002012-12-11T07:51:26.241-08:00Indonesian Recipe: Curry Prawns with Ladies Fingers<strong>Indonesian Recipe: Curry Prawns with Ladies Fingers</strong><br />
Recipe from The Oriental Cookbook 50 Color Photos 5 countries recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2<br />
Website <a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
<br />
<span style="color: lime;">Perfect Christmas Gift of the Season. Pick The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal. Only S$20.00 only</span><br />
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<span style="color: lime;">Order now and receive before 16 December 2012</span><br />
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<strong><span style="color: lime;">Ingredients:</span> </strong><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1jEB2QYeEIM/ULLwBLKYvUI/AAAAAAAAAJg/atkg7NosV00/s1600/Picture+%2528Folder+2%2529+114.tif" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><strong><img border="0" height="150" src="http://3.bp.blogspot.com/-1jEB2QYeEIM/ULLwBLKYvUI/AAAAAAAAAJg/atkg7NosV00/s200/Picture+%2528Folder+2%2529+114.tif" width="200" /></strong></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curry Prawns with Ladies Fingers</td></tr>
</tbody></table>
300g big red prqw2nw<br />
200g ladies fingers<br />
1 tbsp sliced onions<br />
1 tbsp pounded ginger<br />
3 tbsp cooking oil<br />
1 1/2 cup water<br />
1 tbsp sugar<br />
Salt to tast<br />
Springle pepper<br />
<br />
<strong>Rempah:</strong><br />
2 tbsp pounded oniion<br />
1 tbsp pounded dried chili<br />
1 tbsp pounded fresh chili<br />
1 tsp ground seri<br />
1/2 tsp tumeric powder<br />
1/2 curry powder<br />
<br />
<strong>Method</strong>:<br />
1. Wash clean the big prawns and slit the back to take out the dirt. Cut off the feet and antennas and season the prawns. Wash the ladies fingers and slice the onions and put aside.<br />
2. Heat the frying pan and pour the cooking oil and fry the sliced onions for 3 min.<br />
3. Add the rempah and fry for 6 min on high until there is a rich aroma.<br />
4. Add the 1 1/2 cup water sugar, salt, pepper ladies fingers and boil on high for 10 mins.<br />
5. Add the prawns and cook for another 5 mins.<br />
6. Serve hot with loaf of bread or fragrant white rice.<br />
<br />
Serves 4<br />
Preparation time: 15 min.<br />
Cooking time: 25 min<br />
<br />
Copyright 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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Submit your email to my blog <a href="http://specialasianfood-orientalcook.blogspot/feeds/posts/default">http://specialasianfood-orientalcook.blogspot/feeds/posts/default</a><br />
and join as a Free Member of the Group. You can also join the below network.<br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-62450536053254328302012-11-15T05:57:00.001-08:002012-12-11T07:54:52.756-08:00Indonesian Recipe: Nasi LemakIndonesian Recipe: Nasi Lemak<br />
Recipe from The Oriental Cookbook 50 color photos 5 countries recipes 109 pages 6 in. x 8 in.<br />
ISBN: 981-04-7529-2<br />
Website: <a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
<span style="background-color: lime;">Order The Oriental Cookbook and get a free pdf Chinese Cuisines Snacks and One-dish Meal today!</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><span style="background-color: lime;">
</span>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qDh43jddlrs/UKTsIg9E05I/AAAAAAAAAJQ/g2qbLWmRrGM/s1600/Picture+(Folder+1)+046.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="background-color: lime;"><img border="0" height="150" src="http://4.bp.blogspot.com/-qDh43jddlrs/UKTsIg9E05I/AAAAAAAAAJQ/g2qbLWmRrGM/s200/Picture+(Folder+1)+046.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nasi Lemak</td></tr>
</tbody></table>
<strong>Ingredients</strong>: <br />
300g medium-size prawns<br />
4 chicken wings<br />
300g kang kong<br />
4 eggs<br />
Roasted ground nuts<br />
Fried ikan bilis<br />
1/2 dessicated coconut<br />
1 tbsp chopped garlic<br />
<br />
<strong>Sambal:</strong><br />
1 tbsp pounded onion<br />
1 tbsp pounded dried chili<br />
1 tbsp pounded fresh chili<br />
1 tbsp blachan<br />
1 tbsp buah keras<br />
<strong>Methods:</strong><br />
1. Wash clean the prawns and slit the back to take out the dirt and season them.<br />
2. Mix desiccated coconut with 1 bowl water and squeeze out the coconut milk to be used as 1st coconut. Mix the desiccated coconut with another 1 1/2 bowl water and squeeze out the coconut milk.<br />
3. Use the 2nd coconut milk to cook the rice and 1st coconut to cook the prawns.<br />
4. Heat the frying pan and fry the onion and sambal mixture for 6 min. until there is a rich aroma. Add the prawns and fry another 5 min on high. Set aside.<br />
5. Rinse the frying pan and dry it. Pour cooking oil enough to fry the chicken wings for 10 mins on both sides until golden brown. Set aside.<br />
6. With the remaining oil fry the egg one at a time as purse egg. Set aside.<br />
7. Fry the ikan bilis likewise until crispy. Next fry the copped garlic for 3 min and add the kang kong with some sambal for another 2 min.<br />
8. Serve all the cooked food with the fragrant coconut rice.<br />
<br />
Serve 4<br />
Preparation time: 20 min<br />
Cooking time: 30 min<br />
<br />
Copyright 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
<a href="http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default">http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default</a><br />
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<br />
Submit your email to my blog <a href="http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default">http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default</a><br />
and join as a Free Member of the Group. You can also join the below network.<br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-37660424962983887382012-09-10T03:48:00.001-07:002012-12-11T07:57:41.002-08:00Thai Recipe: Tom Yam or Hot-and-Sour Prawn Soup<strong>Thai Recipe: Tom Yam or Hot-and-Sour Prawn Soup</strong><br />
from The Oriental Cookbook, 50 recipes with 50 color photos on 5 countries recipes 109 pages 6inch x 8 inch<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-O8L3vvgWg20/UE2_CcuVAcI/AAAAAAAAAH4/P6opjuasChc/s1600/Picture+094.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="200" src="http://3.bp.blogspot.com/-O8L3vvgWg20/UE2_CcuVAcI/AAAAAAAAAH4/P6opjuasChc/s200/Picture+094.jpg" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom Yam or Hot-and-Sour Soup</td></tr>
</tbody></table>
<br />
<br />
<div style="border: currentColor;">
<strong>Ingredients:</strong></div>
500g fresh king prawns<br />
4 cups chicken stock or water<br />
8 oz can straw mushrooms<br />
3 lemon grass stalks bruise<br />
10 kaffir lime leaves<br />
3 tbsp fish sauce<br />
1/2 cup lime juice<br />
2 tbsp chopped spring unions<br />
1 tbsp fresh coriander leaves<br />
2 red chilies chopped<br />
<br />
<strong>Method:</strong><br />
1. Clean and devein the prawns. Can boil the prawn shells as stock.<br />
2. Can use chicken or prawn stock nd add lemon grass stalks and lime leaves and simmer for 10 min until fragrant.<br />
3. Strain the stock and return to the saucepan and reheat.<br />
4. Add the mushrooms, prawns and cook for 5 min until the prawns turn pink.<br />
5. Add the fish sauce, lime juice, spring onion, coriander, chili and remaining lime leaves.<br />
6. Serve hot.with white fragrant rice.<br />
<br />
Serves 6<br />
Preparation time: 10 min<br />
Cooking time: 15 min<br />
<br />
Copyright (c)2002 SpecialAsianFood.com All Rights Resrved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-31949821719819413552012-09-04T02:55:00.001-07:002012-12-11T07:59:08.965-08:00Thai Recipe: Thai Pineapple RiceThai Recipe: Thai Pineapple Rice<br />
Recipe from The Oriental Cookbook, 50 color photos 5 countries recipes 109 pages 6inch x 8 inch ISBN: 981-04-7529-2<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CX7CDcxfDRU/UEXO7N0N5EI/AAAAAAAAAHk/SqF_ReEoWrE/s1600/Thai+Pineapple+Rice.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="150" src="http://2.bp.blogspot.com/-CX7CDcxfDRU/UEXO7N0N5EI/AAAAAAAAAHk/SqF_ReEoWrE/s200/Thai+Pineapple+Rice.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Pineapple Rice</td></tr>
</tbody></table>
<strong>Ingredients:</strong><br />
1/2 pineapple<br />
4 bowls cooked rice<br />
1 pc Chinese sausage sliced/pork floss<br />
100g peeled prawns<br />
100g ham sliced<br />
2 mushrooms sliced<br />
1 tbsp sliced shallot<br />
1 tbsp tumeric powder<br />
2 tbsp cooking oil<br />
1 tbsp light soya sauce<br />
1/2 tsp salt<br />
Pepper to taste<br />
<br />
<strong>Method:</strong><br />
1. Brush clean under the water the pineapple husk. Cut the pineapple into half and scoop out the flesh and dice.<br />
2. Peel the prawn, slice sausage, ham, mushroom, shallot and set aside.<br />
3. Heat the frying pan and fry the shallot, sausage, prawn, ham, mushroom for 5 min until fragrant.<br />
4. Add rice, diced pineapple, tumeric powder, salt, pepper and stir-fry till well mixed with some port floss and fry for another 5 min.<br />
5. You can dish some of the fried rice into the hollowed pineapple or you can dish the rice on to the plate and garnish with pork floss and red chili.<br />
6. Serve hot.<br />
<br />
Serves 4<br />
Preparation time: 15 min<br />
Cooking time: 10 min<br />
<br />
Copyright (c) 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-27655348798848852452012-08-28T02:36:00.001-07:002012-12-11T08:00:13.153-08:00The Oriental Cookbook<br />
<div class="separator" style="border: currentColor; clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hAqS4oqDJiI/UDyOUhNeLTI/AAAAAAAAAHU/rDwElgbb4Ko/s1600/Picture.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" fea="true" height="240" src="http://3.bp.blogspot.com/-hAqS4oqDJiI/UDyOUhNeLTI/AAAAAAAAAHU/rDwElgbb4Ko/s320/Picture.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
The Oriental Cookbook, 50 recipes with 50 color photos with 109 pages 6 inch x 8 inch on 5 countries recipes: Thai, Indonesia, North Indian, Philippines and Singapore.<br />
<br />
You can easily follow the simple steps to make Thai Pineapple Rice, Tom Yam Soup, Curry Prawns and Ladies Fingers, Hainanese Chicken Rice or Chili Crab. Eat the healthy way and immune yourself as shown below.<br />
<br />
* Broccoli lowers your blood pressure<br />
* Carrots release cancer-fighting betacarotene<br />
* Garlic reduces cholesterol levels, fight acute infections and eases<br />
circulatory problems.<br />
* Ginger fights germs and stimulate your blood circulation<br />
* Mushroom immune your body against sickness and disease<br />
* Drink green tea and its anti-oxidants will help detoxify free radicals,<br />
cancer-causing agents<br />
<br />
Asian flavours and cooking techniques are illustrated in step-by-step method and shown in the photographs to ensure fantastic results everytime you cook in the comfort of your home.<br />
<br />
Click contact us on my website <a href="http://www.specialasianfood.com/">www.specialasianfood.com</a> for any inquiries by email.<br />
<br />
Copyright(c)2002 Specialasianfood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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and join as a Free Member of the Group. You can also join the below network.Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-27533849650268774322012-08-21T01:17:00.004-07:002012-12-11T08:01:24.236-08:00Snack: Chicken Drumsticks with Plum SauceSnack: <strong>Chicken Drumstick with Plum Sauce</strong><br />
Recipe from <strong>Chinese Cuisines Snacks and One-dish Meal</strong><br />
<strong>Website <a href="http://specialasianfood.com/">http://specialasianfood.com</a></strong><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4xY0LERQmY4/UDNCM_W8ECI/AAAAAAAAAHE/Tj11o06yMxU/s1600/Picture+046.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" mda="true" src="http://1.bp.blogspot.com/-4xY0LERQmY4/UDNCM_W8ECI/AAAAAAAAAHE/Tj11o06yMxU/s200/Picture+046.jpg" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Drumsticks with <br />
Plum Sauce</td></tr>
</tbody></table>
<strong>Ingredients:</strong><br />
12 chicken wings<br />
2 beaten eggs<br />
8 cream crackers crushed<br />
Cucumber rounds<br />
Pineapple rings<br />
Soyabean oil for deep frying<br />
<br />
<strong>Seasonings</strong><br />
<strong>2</strong> tbsp Chinese rice wine<br />
1 tbsp sesame oil<br />
1 tbsp light soya sauce<br />
Salt and pepper to taste<br />
<br />
<strong>4 tbsp Plum Sauce</strong><br />
<br />
<strong>Method:</strong><br />
<div style="text-align: justify;">
1. Wash and clean the chicken wings and cut at the joints. Take the upper end and scrap the chicken meat until it forms a ball at the end. Season all the drunsticks and the other parts of the wings for half an hour.</div>
2. Heat the soyabean oil in the pan until smoking hot. Roll the drumsticks in the beaten eggs and then in the crushed crackers. Deep fry them for 10 min until golden brown.<br />
3. Serve on round of cucumber and pineapple rings with the plum sauce.<br />
4. Do the same method with the other end of the chicken wings.<br />
<br />
Serves 2<br />
Preparation time: 10 min<br />
Cooking time: 10 min<br />
<br />
<strong><a href="mailto:Copyright@2002">Copyright@2002</a> SpecialAsianFood.com All rights reserved</strong><br />
<br />
<strong>Sophia Lim</strong><br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-70750869696529145982012-08-13T06:59:00.001-07:002012-12-11T08:05:12.924-08:00Recipe: Fried Lobster with Black Bean and Chili SauceFried Lobster with Black Bean and Chili Sauce<br />
Recipe from Chinese Cuisines Snacks and One-dish-Meal<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-u9KF3Y7Ij_A/UCkCGjkkHBI/AAAAAAAAAGo/jGcJLL_s2Xk/s1600/Picture+090.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" mda="true" src="http://3.bp.blogspot.com/-u9KF3Y7Ij_A/UCkCGjkkHBI/AAAAAAAAAGo/jGcJLL_s2Xk/s200/Picture+090.jpg" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Lobster with Black <br />
Bean and Chili Sauce</td></tr>
</tbody></table>
<br />
<br />
<strong>Ingregients:</strong><br />
1 kilo lobster<br />
1 tbsp sliced onion<br />
1 tbsp chopped garlic<br />
2 springs green onion<br />
Coriander leaves<br />
<br />
<strong>Seasonings:</strong><br />
2 tbsp brandy or Chinese rice wine<br />
1 tsp sesame oil<br />
1 tsp black bean sauce<br />
1 tsp chili sauce<br />
1/4 tsp salt<br />
Pepper to taste<br />
<br />
<strong>Method:</strong><br />
1. Scrub and wash clean the lobster and half it with a cleaver.<br />
2. Put the lobster on a plate and steam for 10 minutes.<br />
3. Scrap out the lobster meat and cut to small pieces.<br />
4. Heat the soyabean oil and fry the onion garlic green onion for 3 minutes. Add the black bean and chili sauce and fry until there is a rich aroma smell for 3 min.<br />
5. Add the lobster pieces, wine, sesame oil and stir fry for 2 minutes.<br />
6. Serve hot and garnish with coriender leaves and eat with fragrant white rice.<br />
<br />
You will say "wow" most delicious!<br />
<br />
Serves 4<br />
Preparation time: 10 min<br />
Cooking time: 8 min<br />
<br />
Copyright 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com</a><br />
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and join as a Free Member of the Group. You can also join the below network.Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-64810054554887518802012-08-07T08:43:00.001-07:002012-12-11T08:06:54.259-08:00Chinese Cuisines Snacks and One-dish-meal<div style="border: currentColor; text-align: justify;">
<a href="http://3.bp.blogspot.com/-S_qIPcmbyG0/UCEyAoxDyvI/AAAAAAAAAGI/xa0t4iRRinw/s1600/Chinese+Cuisines.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kda="true" src="http://3.bp.blogspot.com/-S_qIPcmbyG0/UCEyAoxDyvI/AAAAAAAAAGI/xa0t4iRRinw/s1600/Chinese+Cuisines.jpg" /></a>Chinese Cuisines Snacks and One-dish-meal, 30 recipes and 30 color photos, 71 pages 6" x 8" will give you Chinese food dating back to the Tang Dynasty when emperors were good connoisseurs of appetizing food and they reveled in banquets. You can acquire the skills and knowledge to cook these delicacies yourself. In this book you will find a number of such recipes to whet your appetite.</div>
<div style="border: currentColor; text-align: justify;">
<br /></div>
<div style="border: currentColor; text-align: justify;">
The recipes on snacks will help you to prpare quickly dishes for parties, gatherings or birthdays. You may like to cook One-dish meal for a fast lunch or dinner and help to save time.</div>
<div style="border: currentColor; text-align: justify;">
<div style="border: currentColor; text-align: justify;">
<br />
Copyright(c)2002 SpecialAsianFood.com All Rights Reserved</div>
</div>
<div style="border: currentColor; text-align: justify;">
<br />
Sophia Lim</div>
<div style="border: currentColor; text-align: justify;">
Author-Founder</div>
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<a href="http://specialasianfood.com/">http://specialasianfood.com</a></div>
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Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-22100061045622031232012-07-30T09:05:00.002-07:002012-12-11T08:08:26.472-08:00Recipe: Fried Beef with Green Pepper and PineappleAnother sample recipe from the Asian Chinese Cookbook<br />
Fried Beef with Green Pepper and Pineapple<br />
<div style="border: currentColor;">
<a href="http://3.bp.blogspot.com/-9cpY2KwQiMk/UBavRgurJLI/AAAAAAAAAEc/40StG7UXo68/s1600/Picture+114.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" eda="true" height="200" src="http://3.bp.blogspot.com/-9cpY2KwQiMk/UBavRgurJLI/AAAAAAAAAEc/40StG7UXo68/s200/Picture+114.jpg" width="186" /></a></div>
<div style="border: currentColor;">
<br /></div>
<div style="border: currentColor;">
<strong>Ingredients:</strong></div>
<div style="border: currentColor;">
250g beef</div>
<div style="border: currentColor;">
1 green pepper</div>
<div style="border: currentColor;">
1 slice of pineapple</div>
<div style="border: currentColor;">
1 tbsp sliced onion</div>
<div style="border: currentColor;">
1 tsp chopped garlic</div>
<div style="border: currentColor;">
2 slices ginger</div>
<div style="border: currentColor;">
<br /></div>
<div style="border: currentColor;">
<strong>Seasonings:</strong></div>
<div style="border: currentColor;">
1 thsp oyster sauce</div>
<div style="border: currentColor;">
1 tbsp black soya sauce</div>
<div style="border: currentColor;">
1 tbsp Chinese rice wine</div>
<div style="border: currentColor;">
1 tsp sesame oil</div>
<div style="border: currentColor;">
1/4 tsp sugar</div>
<div style="border: currentColor;">
1/2 tsp cornstarch</div>
<div style="border: currentColor;">
1/4 tsp salt pepper</div>
<div style="border: currentColor;">
3 tbsp water</div>
<div style="border: currentColor;">
<br /></div>
<div style="border: currentColor;">
<strong>Method:</strong></div>
<div style="border: currentColor;">
1. Wash clean the beef and slice against the grain and marinate with the seasonings for half an hour. Cut the green pepper, pineapple and slice the onion.</div>
<div style="border: currentColor;">
2. Heat the soya bean oil in the pan and fry the garlic onion ginger for 3 min.</div>
<div style="border: currentColor;">
3. Add the seasoned beef and fry for 5 min and pour the seasoning on the beef.</div>
<div style="border: currentColor;">
4. Stir fry the beef with the seasoning until it boils and dish to plate.</div>
<div style="border: currentColor;">
5. Add 1 tbsp oil to the pan and fry the green pepper, pineapple and add salt and pepper and fry for 5 min.</div>
6. Pour the fried beef and stir fry with the vege for 1 min and pour to plate.<br />
7. Serve hot with fragrant white rice.<br />
<br />
Serves 4<br />
Preparation time: 10 min<br />
Cooking time: 8 min<br />
<br />
Enjoy your cooking and food!<br />
<br />
Copyright 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com/</a><br />
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. Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-25139729531139847772012-07-23T09:22:00.000-07:002012-12-11T08:10:23.278-08:00Recipe: Steamed Kurau or Trout or Seabass<strong>Steamed Kurau or Trout or Seabass</strong><br />
<strong>Recipe from The Asian Chinese Cookbook</strong><br />
<br />
<strong>Ingredients: </strong><br />
500g to 750 fish kurau or trout or seabass<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-V00l9eRehgo/UA14qZP8vHI/AAAAAAAAAEE/HEsjOtI9tts/s1600/Picture+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" sda="true" src="http://3.bp.blogspot.com/-V00l9eRehgo/UA14qZP8vHI/AAAAAAAAAEE/HEsjOtI9tts/s320/Picture+024.jpg" width="320" /></a></div>
1 tbsp sliced mushroom<br />
1 medium-sized tomato<br />
1 tsp sliced ginger<br />
Red chili sliced<br />
Green onion<br />
Coriander<br />
<br />
<strong>Seasonings:</strong><br />
2 tbsp Chinese rice wine<br />
1 tbsp black soya sauce<br />
1 tbsp light soya sauce<br />
1 tsp sesame oil<br />
1/2 tsp cornstarch<br />
Salt and pepper<br />
<br />
<strong>Methods:</strong><br />
<br />
1. Wash clean the fish and take out the organs and score diagonally on both sides.<br />
2. Sprinkle salt, pepper, light sauce and cornstarch over the fish.<br />
3. Slid ginger into the fish cuts and place sliced mushroom, tomato, ginger, red chili on top and add 2-3 tbsp water and steam for 10 min.<br />
4. Garnish with green onion and coriander leaves.<br />
5. Serve hot with fragrant whie rice.<br />
<br />
Serves 4<br />
Preparation time: 10 min<br />
Cooking time: 10 min<br />
<br />
Enjoy your food !<br />
<br />
Copyright 2002 SpecialAsianFood.com All Rights Reserved<br />
<br />
Sophia Lim<br />
Author-Founder<br />
<a href="http://specialasianfood.com/">http://specialasianfood.com/</a><br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-19943145483433572142012-07-16T02:11:00.000-07:002012-12-11T08:12:58.889-08:00The Asian Chinese CookbookThe Asian Chinese Cookbook, 50 recipes with 50 color photos, 106 pages and 6" x 8" will guide you step-by-step to prepare Chinese dishes that are tasty and nutritious. These Asian dishes on fish, prawn, squid, crab, lobster, oyster, abalone, vegetable, bean curd, chicken, pork and beef will even appeal to any connoisseur of authentic Chinese food.<br />
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This book will be a guide, teacher and companion to help you in your kitchen and give you new ideas to prepare and cook delightful meals for your friends and family.<br />
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Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-54873142310625059382012-07-11T02:51:00.002-07:002012-12-11T08:14:16.938-08:00Methods of CookingBelow are some cooking techniques you can apply to your cooking.<br />
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* Steaming<br />
* Stir frying<br />
* Deep frying<br />
*Shallow frying<br />
* Braising<br />
* Stewing<br />
* Boiling<br />
* Grilling<br />
* Roasting<br />
* Baking<br />
<br />
By using different methods of cooking you can create different menu for the dishes so that you can have many ways to enhance your food and make it more delicious and palatable the way you want.<br />
<br />
Happy healthy cooking!<br />
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Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-22439895818925654632012-07-09T03:21:00.001-07:002012-12-11T08:15:16.071-08:00Chinese Cooking TipsToday I would like to give you some Chinese cooking tips as below before I continue telling you more about my recipes:<br />
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* Food will sustain life and cooking should be a cultivated as an art.<br />
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* Chinese cooking has the element of Ying and Yang to balance our life if you have the right ingredients to boost your immunity.<br />
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* We must eat healthy food more vegetables, tofu, mushrooms, broccoli, spinach, brown rice, fruits and we should make eating a divine pleasure.<br />
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* Chinese food must be cooked quickly and at high heat and timing is also a characteristic of Chinese cooking.<br />
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* Crabs will get bad smell first before it die and the legs will drop off if you leave it alive for more than two days.<br />
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* Do not marinate fish for too long otherwise the fish meat will become soft and tasteless.<br />
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* Do not preserve the chicken with salt for too long otherwise it will loose its original taste and become salty.<br />
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* Brush honey after the chicken is roasted otherwise honey will become bitter and the chicken will be burnt if you spread on the chicken when it is still roasting.<br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-30464164122274828082012-06-25T02:34:00.000-07:002012-12-11T08:23:58.273-08:00Hainanese Chicken RiceThe Discussion Group is created to share expertise, knowledge and information related to food recipes and cooking. Your efforts and contributions is highly appreciated. My recipe for today is:<br />
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<strong>Hainanese Chicken Rice from The Oriental Cookbook</strong><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6syrXz4Cvq0/T-mSBAmZlMI/AAAAAAAAACM/0NE85DZbcq0/s1600/Picture+020.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" rca="true" src="http://2.bp.blogspot.com/-6syrXz4Cvq0/T-mSBAmZlMI/AAAAAAAAACM/0NE85DZbcq0/s200/Picture+020.jpg" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hainanese Chicken Rice</td></tr>
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<strong>Ingredients:</strong><br />
300 grms Thai fragrant rice<br />
1 kilo chicken<br />
1 tblesp chopped garlic<br />
1 tblesp chopped ginger<br />
2 sprigs green parsley or<br />
2 sprigs coriander<br />
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<strong>Seasonings:</strong><br />
2 tblesp brandy or Chinese Rice Wine<br />
1 tblesp sesame oil<br />
2 tblesp thick soy sauce<br />
2 tblesp light soy sauce<br />
1/2 tsp sugar<br />
2 lime juice<br />
Salt and pepper<br />
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<strong>Method:</strong><br />
1. Chop off the head, neck, feet, nails and bishop nose of the chicken and wash it clean inside and outside. Take out all the organs, intestines and blood.<br />
2. Rub with salt and wash away and season with salt, light soy sauce and pepper.<br />
3. Put half pot of water to boil. When the water boils put the whole chicken into the boiling water and add 1/2 tsp salt and few drops of sesame oil. Cover and boil for 25 min.<br />
4. Take the whole chicken out of the pot and place on a plate.<br />
5. Pour part of the chicken soup onto the washed rice in the rice cooker and add some water until it is one inch above the rice. Add 1/2 tsp salt and stir the rice and cover the lid and cook until soft and fluffy for an hour. The other part of the soup can be used as chicken soup.<br />
6. Meanwhile cut the whole chicken into half and and 1 inch piece and sprinkle 1 tsp sesame oil over the chicken.<br />
7. Place green lettuce on the plate and put the chicken meat and sprinkle with parsley leaves on top<br />
8. Serve the chicken either hot or cold<br />
9. <strong>To make the sauce:</strong> mince the garlic ginger green onion coriander and add the thick soya sauce sugar sliced chili and 2 lime juice<br />
10. Serve the chicken meat, the chicken soup and minced black sweet chili sauce with white fragrant rice<br />
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Serves 4<br />
Preparation time: 10 mins<br />
Cooking time: 25 min chicken<br />
Cooking time: 60 min rice<br />
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<br />Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-18077303307204592982012-05-30T03:19:00.000-07:002012-12-11T08:28:23.291-08:00Recipe for Chili Crabs<div class="popular-entity">
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<strong>Chili Crabs</strong><br />
<u>Ingredients: </u><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AFYfTYtfdk0/T-mUtRkJDNI/AAAAAAAAACY/vgImR82FFzo/s1600/Picture+064.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" rca="true" src="http://1.bp.blogspot.com/-AFYfTYtfdk0/T-mUtRkJDNI/AAAAAAAAACY/vgImR82FFzo/s200/Picture+064.jpg" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chili Crab</td></tr>
</tbody></table>
500g crabs <br />
4 tbsp tomato sauce <br />
1/2 rice bowl of water <br />
100g grounded peanuts <br />
3 tbsp cooking oil <br />
Salt pepper <br />
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<u>Rempah: </u>2 tbsp chopped tomato <br />
2 tbsp ground garlic <br />
1 tbsp ground ginger <br />
1 tbsp ground dried chili <br />
1 tsp ground fresh chili <br />
1 tbsp ground buah keras <br />
2 tbsp ground small onions <br />
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<u>Method: </u>1. You can either freeze to kill the crabs or use a sharp end of the knife and poke in between the eyes. Separate the shell from the body, chop off the 2 pinzers and take out the gills, organs and feet. Wash and scrub the crab clean. Chop the body into 4 pieces and use back of the knife crush the 2 pincers. <br />
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2. Heat the frying pan and pour in the cooking oil and fry the rempah together until there is a rich aroma for 6 mins. Add the gruond peanut, tomato sauce, 1/2 bowl of water and salt and fry for another 3 min. <br />
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3. Add the crabs and stir in-between timing of 10 min. <br />
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4. Serve with fragrant white rice. <br />
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Serves 4 <br />
Preparation time: 45 min <br />
Cooking time: 20 min</div>
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Featured FREE Recipe Chilli Crabs By Sophia Lim This chilli crab recipe is good for any family gathering. View Recipe Special Asian Food Recipes Find more great recipes Be our SGP Recipe Book Reseller Currently on promotion for...</div>
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Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-14320348467836569672012-05-30T02:15:00.001-07:002012-12-11T08:30:42.789-08:00Announcement from Special Asian FoodDear Viewers<br />
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I am pleased to announce that I am the owner of this blog <a href="http://specialasianfood-orientalcookbook.blodgspot.com/feeds/posts/default">http://specialasianfood-orientalcookbook.blodgspot.com/feeds/posts/default</a> and this Group is open for discussion. <br />
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Sophia Limhttp://www.blogger.com/profile/14000787294511619789noreply@blogger.com0tag:blogger.com,1999:blog-7936349867940286432.post-86611557622100318242011-12-25T01:59:00.000-08:002012-12-11T08:43:47.643-08:00The Best Cookbooks for Low Fat Recipes<a href="http://specialasianfood.com/">http://specialasianfood.com/</a> is offering The Oriental Cookbook ISBN:981-04-7529-2 prnted version paper hard-cover 8" x 6" 109 pages giving Thai, Indonesian, North Indian, Philippines and Singapore recipes plus a FREE PDF cookbook Chinese Cuisines Snacks and One-dish Meal. It also offers the three PDF cookbooks namely,<br />
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