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

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North Indian Curry Prawns

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

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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
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Free Delivery via Registered Mail (within Singapore only)
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Nasi Biriyani

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

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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
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Fried Roll Bananas and Jackfruits

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.

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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)
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Fish with Garlic Sauce

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

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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

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Ingredients: 

Curry Prawns with Ladies Fingers

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

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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!

Nasi Lemak

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


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Thai Recipe: Tom Yam or Hot-and-Sour Prawn Soup

Thai Recipe: Tom Yam or Hot-and-Sour Prawn Soup
from The Oriental Cookbook, 50 recipes with 50 color photos on 5 countries recipes 109 pages 6inch x 8 inch


Tom Yam or Hot-and-Sour Soup



Ingredients:

500g fresh king prawns
4 cups chicken stock or water
8 oz can straw mushrooms
3 lemon grass stalks bruise
10 kaffir lime leaves
3 tbsp fish sauce
1/2 cup lime juice
2 tbsp chopped spring unions
1 tbsp fresh coriander leaves
2 red chilies chopped

Method:
1. Clean and devein the prawns. Can boil the prawn shells as stock.
2. Can use chicken or prawn stock nd add lemon grass stalks and lime leaves and simmer for 10 min until fragrant.
3. Strain the stock and return to the saucepan and reheat.
4. Add the mushrooms, prawns and cook for 5 min until the prawns turn pink.
5. Add the fish sauce, lime juice, spring onion, coriander, chili and remaining lime leaves.
6. Serve hot.with white fragrant rice.

Serves 6
Preparation time: 10 min
Cooking time: 15 min

Copyright (c)2002 SpecialAsianFood.com All Rights Resrved

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Thai Recipe: Thai Pineapple Rice

Thai Recipe:  Thai Pineapple Rice
Recipe from The Oriental Cookbook, 50 color photos 5 countries recipes 109 pages 6inch x 8 inch ISBN: 981-04-7529-2


Thai Pineapple Rice

Ingredients:
1/2 pineapple
4 bowls cooked rice
1 pc Chinese sausage sliced/pork floss
100g peeled prawns
100g ham sliced
2 mushrooms sliced
1 tbsp sliced shallot
1 tbsp tumeric powder
2 tbsp cooking oil
1 tbsp light soya sauce
1/2 tsp salt
Pepper to taste

Method:
1. Brush clean under the water the pineapple husk. Cut the pineapple into half and scoop out the flesh and dice.
2. Peel the prawn, slice sausage, ham, mushroom, shallot and set aside.
3. Heat the frying pan and fry the shallot, sausage, prawn, ham, mushroom for 5 min until fragrant.
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.
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.
6. Serve hot.

Serves 4
Preparation time: 15 min
Cooking time: 10 min

Copyright (c) 2002 SpecialAsianFood.com All Rights Reserved

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The Oriental Cookbook

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.

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.

*  Broccoli lowers your blood pressure
*  Carrots release cancer-fighting betacarotene
*  Garlic reduces cholesterol levels, fight acute infections and eases
    circulatory problems.
*  Ginger fights germs and stimulate your blood circulation
*  Mushroom immune your body against sickness and disease
*  Drink green tea and its anti-oxidants will help detoxify free radicals,
    cancer-causing agents

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.

Click contact us on my website www.specialasianfood.com for any inquiries by email.

Copyright(c)2002 Specialasianfood.com  All Rights Reserved

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Snack: Chicken Drumsticks with Plum Sauce

Snack: Chicken Drumstick with Plum Sauce
Recipe from Chinese Cuisines Snacks and One-dish Meal
Website http://specialasianfood.com


Chicken Drumsticks with
Plum Sauce

Ingredients:
12 chicken wings
2 beaten eggs
8 cream crackers crushed
Cucumber rounds
Pineapple rings
Soyabean oil for deep frying

Seasonings
2 tbsp Chinese rice wine
1 tbsp sesame oil
1 tbsp light soya sauce
Salt and pepper to taste

4 tbsp Plum Sauce

Method:

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.

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.
3. Serve on round of cucumber and pineapple rings with the plum sauce.
4. Do the same method with the other end of the chicken wings.

Serves 2
Preparation time: 10 min
Cooking time: 10 min

Copyright@2002 SpecialAsianFood.com All rights reserved

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Recipe: Fried Lobster with Black Bean and Chili Sauce

Fried Lobster with Black Bean and Chili Sauce
Recipe from Chinese Cuisines Snacks and One-dish-Meal



Fried Lobster with Black
Bean and Chili Sauce

Ingregients:
1 kilo lobster
1 tbsp sliced onion
1 tbsp chopped garlic
2 springs green onion
Coriander leaves

Seasonings:
2 tbsp brandy or Chinese rice wine
1 tsp sesame oil
1 tsp black bean sauce
1 tsp chili sauce
1/4 tsp salt
Pepper to taste

Method:
1. Scrub and wash clean the lobster and half it with a cleaver.
2. Put the lobster on a plate and steam for 10 minutes.
3. Scrap out the lobster meat and cut to small pieces.
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.
5. Add the lobster pieces, wine, sesame oil and stir fry for 2 minutes.
6. Serve hot and garnish with coriender leaves and eat with fragrant white rice.

You will say "wow" most delicious!

Serves 4
Preparation time: 10 min
Cooking time: 8 min

Copyright 2002 SpecialAsianFood.com All Rights Reserved

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Chinese Cuisines Snacks and One-dish-meal

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.

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.

Copyright(c)2002 SpecialAsianFood.com All Rights Reserved

Sophia Lim

Author-Founder

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Recipe: Fried Beef with Green Pepper and Pineapple

Another sample recipe from the Asian Chinese Cookbook
Fried Beef with Green Pepper and Pineapple

Ingredients:

250g beef

1 green pepper

1 slice of pineapple

1 tbsp sliced onion

1 tsp chopped garlic

2 slices ginger

Seasonings:

1 thsp oyster sauce

1 tbsp black soya sauce

1 tbsp Chinese rice wine

1 tsp sesame oil

1/4 tsp sugar

1/2 tsp cornstarch

1/4 tsp salt pepper

3 tbsp water

Method:

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.

2. Heat the soya bean oil in the pan and fry the garlic onion ginger for 3 min.

3. Add the seasoned beef and fry for 5 min and pour the seasoning on the beef.

4. Stir fry the beef with the seasoning until it boils and dish to plate.

5. Add 1 tbsp oil to the pan and fry the green pepper, pineapple and add salt and pepper and fry for 5 min.

6. Pour the fried beef and stir fry with the vege for 1 min and pour to plate.
7. Serve hot with fragrant white rice.

Serves 4
Preparation time: 10 min
Cooking time: 8 min

Enjoy your cooking and food!

Copyright 2002  SpecialAsianFood.com  All Rights Reserved

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.

Recipe: Steamed Kurau or Trout or Seabass

Steamed Kurau or Trout or Seabass
Recipe from The Asian Chinese Cookbook

Ingredients:
500g to 750 fish kurau or trout or seabass

1 tbsp sliced mushroom
1 medium-sized tomato
1 tsp sliced ginger
Red chili sliced
Green onion
Coriander

Seasonings:
2 tbsp Chinese rice wine
1 tbsp black soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp cornstarch
Salt and pepper

Methods:

1. Wash clean the fish and take out the organs and score diagonally on both sides.
2. Sprinkle salt, pepper, light sauce and cornstarch over the fish.
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.
4. Garnish with green onion and coriander leaves.
5. Serve hot with fragrant whie rice.

Serves 4
Preparation time: 10 min
Cooking time: 10 min

Enjoy your food !

Copyright 2002 SpecialAsianFood.com All Rights Reserved

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The Asian Chinese Cookbook

The 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.

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.

Copyright 2002 SpecialAsianFood.com All Rights Reserved

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Methods of Cooking

Below are some cooking techniques you can apply to your cooking.

* Steaming
* Stir frying
* Deep frying
*Shallow frying
* Braising
* Stewing
* Boiling
* Grilling
* Roasting
* Baking

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.

Happy healthy cooking!

Sophia Lim
Author-Founder
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Chinese Cooking Tips

Today I would like to give you some Chinese cooking tips as below before I continue telling you more about my recipes:

* Food will sustain life and cooking should be a cultivated as an art.

* Chinese cooking has the element of Ying and Yang to balance our life if you have the right ingredients to boost your immunity.

* We must eat healthy food more vegetables, tofu, mushrooms, broccoli, spinach, brown rice, fruits and we should make eating a divine pleasure.

* Chinese food must be cooked quickly and at high heat and timing is also a characteristic of Chinese cooking.

* 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.

* Do not marinate fish for too long otherwise the fish meat will become soft and tasteless.

* Do not preserve the chicken with salt for too long otherwise it will loose its original taste and become salty.

* 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.

Happy cooking and enjoy your food!!

Sophia Lim
Author-Founder
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Hainanese Chicken Rice

The 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:

Hainanese Chicken Rice from The Oriental Cookbook
The best comment will win a free pdf cookbook
Please leave your name and email.

Hainanese Chicken Rice

Ingredients:
300 grms Thai fragrant rice
1 kilo chicken
1 tblesp chopped garlic
1 tblesp chopped ginger
2 sprigs green parsley or
2 sprigs coriander

Seasonings:
2 tblesp brandy or Chinese Rice Wine
1 tblesp sesame oil
2 tblesp thick soy sauce
2 tblesp light soy sauce
1/2 tsp sugar
2 lime juice
Salt and pepper

Method:
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.
2. Rub with salt and wash away and season with salt, light soy sauce and pepper.
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.
4. Take the whole chicken out of the pot and place on a plate.
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.
6. Meanwhile cut the whole chicken into half and and 1 inch piece and sprinkle 1 tsp sesame oil over the chicken.
7. Place green lettuce on the plate and put the chicken meat and sprinkle with parsley leaves on top
8. Serve the chicken either hot or cold
9. To make the sauce: mince the garlic ginger green onion coriander and add the thick soya sauce sugar sliced chili and 2 lime juice
10. Serve the chicken meat, the chicken soup and minced black sweet chili sauce with white fragrant rice

Serves 4
Preparation time: 10 mins
Cooking time: 25 min chicken
Cooking time: 60 min rice

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Recipe for Chili Crabs

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Chili Crabs
Ingredients:

Chili Crab

500g crabs
4 tbsp tomato sauce
1/2 rice bowl of water
100g grounded peanuts
3 tbsp cooking oil
Salt pepper

Rempah: 2 tbsp chopped tomato
2 tbsp ground garlic
1 tbsp ground ginger
1 tbsp ground dried chili
1 tsp ground fresh chili
1 tbsp ground buah keras
2 tbsp ground small onions

Method: 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.

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.

3. Add the crabs and stir in-between timing of 10 min.

4. Serve with fragrant white rice.

Serves 4
Preparation time: 45 min
Cooking time: 20 min

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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...

17 hours ago

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