gong zi fa cai
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Friday 8 February 2013
Monday 24 December 2012
North Indian Recipe: North Indian Curry Prawns
North Indian Recipe: North Indian Curry Prawns
Recipe from The Oriental Cookbook 50 color photow 5 countries recipes 109 pages 6 inch x 8 inch
ISBN: 981-04-7529-2
Website: http://specialasianfood.com
Perfect Christmas Gift for the Season
Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal today!
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Ingredients:
300g big black prawns
1 tomato
200g ladies fingers
1 tbsp pounded onions
1 tbsp tamarind juice
1 tbsp dried chili paste
2 tbsp curry paste
1/2 cup 1st coconut milk
4 tbsp cooking oil
1 stalk curry leaves
Methods:
1. Wash and cut off the feet and antennae of prawns and take out the dirt.
2. Pound the onions and prepare the tamarind juice and chili paste
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.
4. Add the 1st coconut milk, curry leaves, tomato and prawns and cook for 5 min.
5. Serve hot with white fragrant rice.
Serves 4
Preparation time: 15 min
Cooking time: 15 min
Copyright 2002 Special Asian Food All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
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Recipe from The Oriental Cookbook 50 color photow 5 countries recipes 109 pages 6 inch x 8 inch
ISBN: 981-04-7529-2
Website: http://specialasianfood.com
Perfect Christmas Gift for the Season
Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal today!
Free Delivery via Registered Mail (within Singapore only)
Pay by Paypal or Bank Transfer available: overseas purchases can be arranged
 |
| North Indian Curry Prawns |
300g big black prawns
1 tomato
200g ladies fingers
1 tbsp pounded onions
1 tbsp tamarind juice
1 tbsp dried chili paste
2 tbsp curry paste
1/2 cup 1st coconut milk
4 tbsp cooking oil
1 stalk curry leaves
Methods:
1. Wash and cut off the feet and antennae of prawns and take out the dirt.
2. Pound the onions and prepare the tamarind juice and chili paste
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.
4. Add the 1st coconut milk, curry leaves, tomato and prawns and cook for 5 min.
5. Serve hot with white fragrant rice.
Serves 4
Preparation time: 15 min
Cooking time: 15 min
Copyright 2002 Special Asian Food All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Submit your email to my blog on the top-righthand space to be a free member.
You can also view and join below (t) twitter (f) facebook Google(g+1) and subcribe to Linkedin.com Special Asian Food Group and Youtube.com Channel Sophia Lim
Tuesday 18 December 2012
North Indian Recipe: Nasi Biriyani
North Indian Recipe: Nasi Biriyani
Recipe from The Oriental Cookbook 50 color photow 5 countries recipes 109 pages 6 inch x 8 inch
ISBN: 981-04-7529-2
Website: http://specialasianfood.com
Perfect Christmas Gift for the Season
Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal today!
Free Delivery via Registered Mail (within Singapore only)
Pay by Paypal or Bank Transfer available: overseas purchases can be arranged
Ingredients:
500g chicken thigh
100g tomatoes
100g green peas
50g raisins
50g curry paste
2 tbsp sliced shallots
2 tbsp chopped garlic
1 tsp chopped ginger
1 tsp pounded chili
1 1/2 cup 1st coconut
2 tbsp ghee
salt pepper to taste
Methods:
1. Wash clean the chicken thigh and marinate.
2. Pound the garlic, ginger and chili
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.
4. Add the tomatoes, 1st coconut, salt and chicken thigh and simmer for 20 min stirring in-between cooking.
Cook the Rice:
3 cups biriyani rice
2 cardamon
2 cloves
2 cinnamon
2 pandan leaves
3 cups water
Methods:
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.
2. Add chicken thigh, green peas and raisin and mix them. Simmer for 10 min until cooked
Serves 6
Preparation time: 30 min
Cooking time: 60 min
Copyright 2002 Special Asian Food All Rights Reserve
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogpot.com/feeds/posts/default
http://linkedin/in/sophialim
Submit your email to my blog on the top-righthand space to be a free member.
You can also view and join below (t) twitter (f) facebook (g+1) Google and subcribe to Linkedin.com in Special Asian Food Group and Youtube.com Special Asian Food or Sophia Lim Channel
Recipe from The Oriental Cookbook 50 color photow 5 countries recipes 109 pages 6 inch x 8 inch
ISBN: 981-04-7529-2
Website: http://specialasianfood.com
Perfect Christmas Gift for the Season
Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal today!
Free Delivery via Registered Mail (within Singapore only)
Pay by Paypal or Bank Transfer available: overseas purchases can be arranged
+118.jpg) |
| Nasi Biriyani |
500g chicken thigh
100g tomatoes
100g green peas
50g raisins
50g curry paste
2 tbsp sliced shallots
2 tbsp chopped garlic
1 tsp chopped ginger
1 tsp pounded chili
1 1/2 cup 1st coconut
2 tbsp ghee
salt pepper to taste
Methods:
1. Wash clean the chicken thigh and marinate.
2. Pound the garlic, ginger and chili
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.
4. Add the tomatoes, 1st coconut, salt and chicken thigh and simmer for 20 min stirring in-between cooking.
Cook the Rice:
3 cups biriyani rice
2 cardamon
2 cloves
2 cinnamon
2 pandan leaves
3 cups water
Methods:
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.
2. Add chicken thigh, green peas and raisin and mix them. Simmer for 10 min until cooked
Serves 6
Preparation time: 30 min
Cooking time: 60 min
Copyright 2002 Special Asian Food All Rights Reserve
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogpot.com/feeds/posts/default
http://linkedin/in/sophialim
Submit your email to my blog on the top-righthand space to be a free member.
You can also view and join below (t) twitter (f) facebook (g+1) Google and subcribe to Linkedin.com in Special Asian Food Group and Youtube.com Special Asian Food or Sophia Lim Channel
Monday 10 December 2012
Philippine Recipe: Fried Roll Bananas and Jackfruits
Philippine Recipe: Fried Roll Bananas and Jackfruits
Recipe from The Oriental Cookbook 50 Color Photos 5 Countries Recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2
Website http://specialasianfood.com
Your Perfect Christmas Gift of the Season. Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal
Free Delivery via Registered Mail (within Singapore only)
Pay by Paypal or Bank Transfer available : overseas purchases can be arranged
Ingredients:
10 bananas peeled
70g/1/2 cup self-raising flour
70g 1/2 cup rice flour
1 tbsp cornflour
1 tbsp desiccated coconut
250 ml/1 cup water
1/2 tsp salt
2 tbsp fine brown sugar
1 cup oil for deep frying
Methods:
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.
2. Heat oil and when smoking, dip each piece of banana in batter, shake off excess batter and slid into hot oil.
3. Fry until golden brown and roll in brown sugar. Do the same for the others. Sprinkle some desiccated coconut over the bananas.
4. Serve with the jackfruits.
Serves 10
Preparation time: 10 min.
Cooking time: 10 min.
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://linkedin.com/in/sophialim
Submit your email to my blog:
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and be a Free Member of the Group. You can also join the below network.
Recipe from The Oriental Cookbook 50 Color Photos 5 Countries Recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2
Website http://specialasianfood.com
Your Perfect Christmas Gift of the Season. Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal
Free Delivery via Registered Mail (within Singapore only)
Pay by Paypal or Bank Transfer available : overseas purchases can be arranged
 |
| Fried Roll Bananas and Jackfruits |
10 bananas peeled
70g/1/2 cup self-raising flour
70g 1/2 cup rice flour
1 tbsp cornflour
1 tbsp desiccated coconut
250 ml/1 cup water
1/2 tsp salt
2 tbsp fine brown sugar
1 cup oil for deep frying
Methods:
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.
2. Heat oil and when smoking, dip each piece of banana in batter, shake off excess batter and slid into hot oil.
3. Fry until golden brown and roll in brown sugar. Do the same for the others. Sprinkle some desiccated coconut over the bananas.
4. Serve with the jackfruits.
Serves 10
Preparation time: 10 min.
Cooking time: 10 min.
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://linkedin.com/in/sophialim
Submit your email to my blog:
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and be a Free Member of the Group. You can also join the below network.
Monday 3 December 2012
Philippine Recipe: Fish with Garlic Sauce
Philippine Recipe: Fish with Garlic Ginger Sauce
Recipe from The Oriental Cookbook 50 Color Photos 5 Countries Recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2
Website http://specialasianfood.com
Your Perfect Christmas Gift of the Season. Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal
Free Delivery via Registered Mail (within Singapore only)
Pay by Paypal or Bank Transfer available : overseas purchases can be arranged
Ingredients:
500g whole snapper or sea bream
1/2 cup vegetable oil
6 dried black mushroom
1 tbsp fish sauce
2 tsp dark soy sauce
1 tbsp brown sugar
1 tbsp pickled ginger shredded
4 tblsp water
1 tsp lime juice
2 tsp cornflour
Coriander
Methods:
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.
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.
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.
4. Pour the sauce over the fried fish and garnish with coriander
5. Serve with white fragrant rice.
Serves 4
Preparation time: 10 min
Cooking time: 15 min
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Submit your email to my blog http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.
Recipe from The Oriental Cookbook 50 Color Photos 5 Countries Recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2
Website http://specialasianfood.com
Your Perfect Christmas Gift of the Season. Order The Oriental Cookbook with free pdf Chinese Cuisines Snacks and One-dish Meal
Free Delivery via Registered Mail (within Singapore only)
Pay by Paypal or Bank Transfer available : overseas purchases can be arranged
 |
| Fish with Garlic Sauce |
500g whole snapper or sea bream
1/2 cup vegetable oil
6 dried black mushroom
1 tbsp fish sauce
2 tsp dark soy sauce
1 tbsp brown sugar
1 tbsp pickled ginger shredded
4 tblsp water
1 tsp lime juice
2 tsp cornflour
Coriander
Methods:
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.
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.
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.
4. Pour the sauce over the fried fish and garnish with coriander
5. Serve with white fragrant rice.
Serves 4
Preparation time: 10 min
Cooking time: 15 min
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Submit your email to my blog http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.
Sunday 25 November 2012
Indonesian Recipe: Curry Prawns with Ladies Fingers
Indonesian Recipe: Curry Prawns with Ladies Fingers
Recipe from The Oriental Cookbook 50 Color Photos 5 countries recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2
Website http://specialasianfood.com
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
Free Delivery via Registered Mail (within Singapore only)
Order now and receive before 16 December 2012
Pay by Paypal or Bank Transfer available. Overseas purchases can be arranged.
Ingredients:
300g big red prqw2nw
200g ladies fingers
1 tbsp sliced onions
1 tbsp pounded ginger
3 tbsp cooking oil
1 1/2 cup water
1 tbsp sugar
Salt to tast
Springle pepper
Rempah:
2 tbsp pounded oniion
1 tbsp pounded dried chili
1 tbsp pounded fresh chili
1 tsp ground seri
1/2 tsp tumeric powder
1/2 curry powder
Method:
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.
2. Heat the frying pan and pour the cooking oil and fry the sliced onions for 3 min.
3. Add the rempah and fry for 6 min on high until there is a rich aroma.
4. Add the 1 1/2 cup water sugar, salt, pepper ladies fingers and boil on high for 10 mins.
5. Add the prawns and cook for another 5 mins.
6. Serve hot with loaf of bread or fragrant white rice.
Serves 4
Preparation time: 15 min.
Cooking time: 25 min
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Submit your email to my blog http://specialasianfood-orientalcook.blogspot/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.
Recipe from The Oriental Cookbook 50 Color Photos 5 countries recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2
Website http://specialasianfood.com
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
Free Delivery via Registered Mail (within Singapore only)
Order now and receive before 16 December 2012
Pay by Paypal or Bank Transfer available. Overseas purchases can be arranged.
Ingredients:
 |
| Curry Prawns with Ladies Fingers |
200g ladies fingers
1 tbsp sliced onions
1 tbsp pounded ginger
3 tbsp cooking oil
1 1/2 cup water
1 tbsp sugar
Salt to tast
Springle pepper
Rempah:
2 tbsp pounded oniion
1 tbsp pounded dried chili
1 tbsp pounded fresh chili
1 tsp ground seri
1/2 tsp tumeric powder
1/2 curry powder
Method:
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.
2. Heat the frying pan and pour the cooking oil and fry the sliced onions for 3 min.
3. Add the rempah and fry for 6 min on high until there is a rich aroma.
4. Add the 1 1/2 cup water sugar, salt, pepper ladies fingers and boil on high for 10 mins.
5. Add the prawns and cook for another 5 mins.
6. Serve hot with loaf of bread or fragrant white rice.
Serves 4
Preparation time: 15 min.
Cooking time: 25 min
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Submit your email to my blog http://specialasianfood-orientalcook.blogspot/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.
Thursday 15 November 2012
Indonesian Recipe: Nasi Lemak
Indonesian Recipe: Nasi Lemak
Recipe from The Oriental Cookbook 50 color photos 5 countries recipes 109 pages 6 in. x 8 in.
ISBN: 981-04-7529-2
Website: http://specialasianfood.com
Order The Oriental Cookbook and get a free pdf Chinese Cuisines Snacks and One-dish Meal today!
Ingredients:
300g medium-size prawns
4 chicken wings
300g kang kong
4 eggs
Roasted ground nuts
Fried ikan bilis
1/2 dessicated coconut
1 tbsp chopped garlic
Sambal:
1 tbsp pounded onion
1 tbsp pounded dried chili
1 tbsp pounded fresh chili
1 tbsp blachan
1 tbsp buah keras
Methods:
1. Wash clean the prawns and slit the back to take out the dirt and season them.
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.
3. Use the 2nd coconut milk to cook the rice and 1st coconut to cook the prawns.
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.
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.
6. With the remaining oil fry the egg one at a time as purse egg. Set aside.
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.
8. Serve all the cooked food with the fragrant coconut rice.
Serve 4
Preparation time: 20 min
Cooking time: 30 min
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Submit your email to my blog http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.
Recipe from The Oriental Cookbook 50 color photos 5 countries recipes 109 pages 6 in. x 8 in.
ISBN: 981-04-7529-2
Website: http://specialasianfood.com
Order The Oriental Cookbook and get a free pdf Chinese Cuisines Snacks and One-dish Meal today!
+046.jpg) |
| Nasi Lemak |
300g medium-size prawns
4 chicken wings
300g kang kong
4 eggs
Roasted ground nuts
Fried ikan bilis
1/2 dessicated coconut
1 tbsp chopped garlic
Sambal:
1 tbsp pounded onion
1 tbsp pounded dried chili
1 tbsp pounded fresh chili
1 tbsp blachan
1 tbsp buah keras
Methods:
1. Wash clean the prawns and slit the back to take out the dirt and season them.
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.
3. Use the 2nd coconut milk to cook the rice and 1st coconut to cook the prawns.
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.
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.
6. With the remaining oil fry the egg one at a time as purse egg. Set aside.
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.
8. Serve all the cooked food with the fragrant coconut rice.
Serve 4
Preparation time: 20 min
Cooking time: 30 min
Copyright 2002 SpecialAsianFood.com All Rights Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim
Submit your email to my blog http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.
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