Sweet Chilli Sauce - Thai Recipe

Thursday 25 March 2010


Ingredients:

  • 5 large red chillies, seeded
  • 1 tbsp red bird eye chillies (small red chillies). finely chopped
  • 1/4 cup (60 ml) white vinegar
  • 1 cup (250 g) caster sugar
  • 1 tsp salt
  • 4 cloves garlic, finely chopped
  • 2 tsps fish sauce

Instructions:
  1. Soak the large red chillies for 15 minutes in hot water.
  2. Add chopped red bird eye chillies, white vinegar, caster sugar, sal, and garlic.
  3. Transfer to a pan and cook for 15 monutes over medium heat, stirring frequently until thickened.
  4. When it is cool, stir in fish sauce.

Sambal Bajak - Indonesian Recipe



Ingredients:

  • 8 red chillies, seeded and sliced
  • 1 tsp dried shrimp paste (terasi), toasted
  • 1/4 tsp grated nutmeg
  • 3 cloves garlic, crushed
  • 6 shallots, peeled and sliced
  • 1 tsp sugar
  • 2 tbs oil
  • 2 salam leaves
  • 2 stalks lemon grass, bruised
  • 1/2 in galangal (laos), peeled and crushed
  • 4 tbs tamarin juice

Cooking Method:

  1. Grind with a mortar and pestle or blend the first 7 ingredients very finely.
  2. Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
  3. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
  4. Remove salam leaves, lemongrass and galangal before serving.

Note: Keep it in the refrigerator for 5-6 days

    Lemon and Garlic Dipping

    Tuesday 23 March 2010


    Ingredients:

    • 60 ml lemon juice
    • 2 tbsps fish sauce
    • 1 tbsp sugar
    • 2 red bird eye chillies (small red chillies), finely chopped
    • Garlic, finely chopped
    Instruction:

    In small bowl, stir 1/4 cup (60 ml) lemon juice, 2 tbsps fish sauce and 1 tbsp sugar until the sugar has dissolved. Stir in 2 chopped small red chillies and 3 finely chopped cloves garlic.

    Barbecued Whole Fish - Vietnamese Recipe


    Ingredients:
    Serves 4 - 6
    • 750 g small snapper or bream, cleaned and scaled
    • 2 tstps green peppercorns, finely crushed
    • 2 tsps chopped red chilli
    • 3 tsps fish sauce
    • 1 tbsp oil
    • 2 medium onions, finely sliced
    • 4 cm (1 1/2 inch) piece fresh ginger, cut into very thin slices
    • 3 cloves garlic, cut into very thin slices
    • 2 tsps sugar
    • 4 spring onions, cut into 4 cm (1 1/2 inch) pieces, then finely shredded
    • Lemon and Garlic Dipping
    Cooking Method:

    1. Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides.
    2. Place the peppercorns, chilli and fish sauce in a food processor or mortar and pestle, and the paste lightly over fish, cover and refrigerate for 20 minutes.
    3. Heat the barbacue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested.
    4. While the fish is cooking, heat the oil in fying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.
    5. Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with Lemon and Garlic Dipping Sauce and steamed rice.






    Pad Thai (Thai Fried Noodles) - Thai Recipe


    Ingredients:
    Serves 4-6

    • 350 g rice noodles
    • 45 ml / 3 tbsps vegetable oil
    • 15 ml / 1 tbsps chopped garlic
    • 16 uncooked kingg prawns, shelled, tails left intact and deveined
    • 2 eggs, lightly beaten
    • 15 ml / 1tbsp dried shrimps, rinsed
    • 30 ml / 2 tbsps pickled whire radish
    • 50 g fried bean curd, cut into small slivers
    • 2.5 ml 1/2 tsp driend chilli flakes
    • 115 g / garlic chives, cut into 5 cm / 2 inch lengths
    • 225 g beansprouts
    • 50 g roasted peanuts, coarsley ground
    • 5 ml / 1tsp granulated sugar
    • 15 ml / 1 tbsp dark soy sauce
    • 30 ml / 2 tbsps fish sauce
    • 30 ml / 2 tbsps tamarind juice
    • 1 lime juice, to garnish

    Cooking Method:
    1. Soak the noodles in warm water for 20-30 minutes, then drain.
    2. heat 15 ml / 1 tbsp of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1-2 minutes until red, tossing time to time. Remove and set aside.
    3. Heat another 15 ml / 1 tbsp of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.
    4. Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.
    5. Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce, and tamarind juice. Mix well and cook until the noodles are heated through.
    6. Return the prawn and egg mixture to the wok and mix with the rest of the beansprouts, peanuts, and lime widges.

    Thai Spring Rolls - Thai Recipe

    Monday 22 March 2010


    Ingredients:


    • 2 tbsps oil

    • 1 clove garlic, crushed

    • 120 g chopped pork

    • 2 carrots, peeled and cut into thin sticks

    • 2 sticks celery, cut into thin sticks

    • 1 red or green chilli, chopped

    • 4 spring onions, sliced

    • 1 tsp grated fresh root ginger

    • 1 tbsp chopped fresh coriander leaves

    • 1 tsp fish sauce

    • 60 g noodles, cooked

    • About 12 spring rolld wrappers

    • Oil, for deep frying

    Cooking Method:


    1. Heat the oil in a wok or frying pan and fry the garlic, pork, carrots, celery and chilli for a few minutes until the pork is cooked through and the vegetables are beginning to soften.

    2. Stir in the spring onions, ginger, coriander, fish sauce and noodles; cook gently to heat through.

    3. Place a spring roll wrapper on a work surface and position a small amount of the filling accross one corner. Roll up, folding in the corners to completely enclose the filling. Fill one spring roll at a time and keep the ramaining wrappers covered with a damp tea-towel to prevent them from drying out.

    4. Just before serving, deep-fry the spring rolls in batches, cooking them for 3-4 minutes or until crisp and golden. Drain on kitchen paper and keep warm while the rest are being cooked. Serve with sweet chilli sauce.

    Beef Rendang - Indonesian Recipe


     
    Ingredients:

    • 1.5 kg (3 lb) chuck steak
    • 2 medium onions, roughly chopped
    • 4 tsp crushed garlic
    • 1 2/3 cups (410 ml) coconut milk
    • 2 tsp ground coriander
    • 1/2 tsp ground fennel
    • 2 tsp ground cumin
    • 1/4 tsp ground cloves
    • 4 red chillies, chopped
    • 1 stem lemon grass (white part only) or 4 strips lemond rind
    • 1 tbsp lemon juice
    • 2 tsp grated palm sugar or soft brown sugar
    Cooking Method:

    1. Trim the meat of any fat and sinew, and cut it evenly into small (about 3 cm or 1 1/4 inches) cubes.
    2. Place the onion and garlic in a food processor and process until smooth, adding water if necessary.
    3. Place the coconut milk in a large pan and bring it to the boil, then reduce the heat to moderate and cook, stirring occassionally, until the milk has reduced by half and the oil has seperated out. Do not allow the milk to brown.
    4. Add the coriander, fennel, cumin and cloves and stir for 1 minute. Add the meat and cook for 2 minutes until it changes colour. Add the onion mixture, chilli, lemon grass, lemon juice and sugar. Cook, over moderate heat for about 2 hours, or until the liquid is reduced and the mixture is quite thick. Stir frequently to prevent ctaching on the bottom of the pan.
    5. Continue cooking until the oil from the coconut milk begins th emerge again, letting the curry develop colour and flavour. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.

    Indian Cookbooks

    Monday 8 March 2010

    From Mom with Love . . . is perhaps the only cookbook that contains:

    • Recipes for everyday cooking such as dal, roti and chawal, in addition to fancy food such as Goan Shrimp Curry and Rajasthani Chicken
    • A complete list of spices, legumes, beans, and pots and pans you need to start cooking
    • A pantry list for beginners and another one for more committed and experienced cooks in a format that you can take right to the store with you
    • Ideas about foods you can cook and freeze ahead of time for when you need to produce a meal in a hurry or are too tired to cook
    • A complete list of menu combinations for different occasions, both special and everyday
    • Suggestions on how to deal with cooking crises such as a sauce that has become too watery
    • Tips for storing and preparing precooked masalas and efficient ways to freeze chutneys
    • Details on the pots and pans you need and serving suggestions including what the recipe goes best with
    • Safety tips such as how to quickly put out a minor fire on your stove
    • Guidelines for cleaning and odor removal
    • Home remedies for minor ailments such as cough and colds, upset stomachs
    The most special and unique feature of this book is the TLC tips. These are little shortcuts and little secrets that will make your cooking easier, yet delicious. It is an invaluable gift to give to anyone who loves to cook or would like to try. Find more information at momsindiancooking.com. Containing 134 recipes, From Mom with Love . . . is designed with full-color mouthwatering pictures on almost every page. Ergonomically designed to open flat when lying on counter.

    In most people's minds, there's a lushness to the flavors of India: all that spiced curry sauces that smell like incense when they're cooking and thick, flavorful chutneys in an amazing variety of colors, tastes, and textures. Foulsham's series brings the many moods of Indian cuisine to European and American cooks. Recipes use ingredients you don't have to order from Bombay and utensils you already have in the kitchen.








    Here are all your favourite traditional Indian dishes as well as many new ones - showing you just how, with a few simple changes, you can enjoy delicious, flavoursome food without guilt. Also included are some wonderful Balti dishes - traditionally rich and high in fat, but here miraculously transformed into equally tasty but low fat versions. An informative introduction has everything you need to know about low fat cooking as well as the secrets of good Indian cookery, such as mixing your own spices and how to brown onions without burning them. There are over 850 colour pictures in total, including step-by-step sequences and a glorious photograph of every finished dish. This is the essential book for lovers of Indian food who want to create authentic and interesting dishes that are healthy, too.



     Kumud Shah has created delicious subtly spiced recipes that do not require long lists of spice ingredients, or lengthy preparation. As well as soups, starters, curry, rice and dhal dishes, breads, chutneys and relishes, sweets and drinks, there is a special section on the humble but versatile potato, plus imaginative ideas for snacks. There are also menu suggestions and ideas for what to cook on the barbecue.

    Green Chicken Korma - Indian recipe


    Ingredients:

    • 1/2 cup unroasted cashew nuts
    • 6 tbsps oil
    • 4 medium onions, chopped
    • 2 large handfuls coriander leaves
    • 1/2 cup mint leaves
    • 4 green chillies
    • 2 bay leaves
    • 6 green cardamoms
    • 3.5 cm ( 1 1/2 in) piece of cinnamon
    • 2.5 x 1.5 cm ( 1 x 3/4 in) peeled ginger, finely chopped
    • 1 kg ( 2 1/4 lb) chicken, skinned and cut into 8 pieces.1 heaped teaspoon cumin powder salt to taste
    • 1 tsp lime or lemon juice
    • 65 ml cream
    • 1 tbsp oil, butter or ghee
    • 1/4 tsp mace powder or 1 blade of mace

    Cooking Method:

    1. Soak the cashew nuts in 200 ml of water, for at least 15 minutes.
      Pour 4 tbsps oil in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.
      When the onions are done, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and puree.
    2. In the same pan, heat the remaining 2 tbsps oil over a low heat, and add the bay leaves, cardamoms, cinnamon, ginger and garlic. Then increase the het to ,edium, until the chicken is seared. Now add the coriander and cumin powder. Saute the chicken for 2 minutes, stirring so that the chicken doesn't stick to the pan. Add the green puree and saute the chicken for a further 2 minutes.
    3. Add the salt, sugr and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.
    4. Just before serving, heat a little oil or butter in ladle and put 1/4 tsp of mace power into ladle. After 10 seconds put it into the pot and stir. Alternatively, if using a blade of mace, remove it from the oil after 20 seconds and just put the oil in. Mix well.

    Chicken Vindaloo - Indian Recipe





    Ingredients:

    • 2 large onions6 cloves garlic
    • 1 teaspoon ground mustard
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground ginger
    • 1 cinnamon stick, crumbled
    • 2 teaspoons chilli powder, or to taste2 teaspoons ground cumin
    • 6 cloves
    • 2 tablespoons white vinegar
    • 1 tablespoon brown sugar
    • 90 g ghee
    • 11/2 kg chicken pieces

    Cooking Method:

    1. 1 Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, vinegar and sugar. Blend until smooth.
    2. Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
    3. Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
    4. Add chicken pieces. Reduce heat to low, cover, simmer fro 45 minutes or until chicken is tender, stirring occasionally.

    Chicken Tandoori - Indian Recipe



    Ingredients:

    • 6 chicken thighs
    • 1/4 cups (60 ml/2 fl oz) lemon juice
    • 1/2 small onions, chopped
    • 4 garlic cloves
    • 1 tbsp grated fresh ginger
    • 3 tsp coriander seeds
    • 1 tbsp cumin seeds
    • 1 tbsp lemon juice, extra
    • 1 tsp salt
    • 1/4 tsp paprika
    • pinch chilli powder
    • 1 cup ( 250 g/6 oz) yoghurt
    • red food colouring

      Cooking Method:

      1. Remove the skin from the chicken pieces and brush the flesh with lemon juice; cover and marinate in the refrigerator for 30 minutes.
      2. Place the onion, garlic, ginger, coriander and cumin seeds, extra lemon juice and salt in a food processor and process until a smooth paste is formed. Combine the spice paste with the paprika, chilli powder and yoghurt, and mix together until smooth. Add enough drops of food colouring to make mixture a deep red colour.
      3. Place the chicken pieces in large shallow dish, and spread liberally with the spicy yoghurt mixture. Cover with plastic wrap and refrigerate. Marinate the chicken for at least 4 hours or overnight for the best result.
      4. Preheat the oven to moderate 180 C (350 F). Place the chicken pieces on a wire rack over a large baking dish. Bake for 45 minutes, or until the chicken pieces are tender and cooked through. Serve with rice.

        Butter Chicken - Indian Recipe

        Ingredients:
         
        • 900 g full-fat yoghurt
        • 6 garlic cloves
        • 1 cm square of fresh ginger
        • 2/3 tsp red chillipowder or paprika
        • 1/4 tsp coriander powder
        • 1/2 tsp cumin powder
        • 1/2 tsp garam masala powder
        • a tiny pinch of tandoori colouring (optional)
        • 1/2 tsp salt
        • 2 tsps limejuice

          Cooking Method:
           
          1. Prepare the marinade. Place the yoghurt in a piece of cheesecloth and hang to allow the whey to drip away.Puree the garlic and ginger in a blender. Add this and the marinade spices, salt and lime juice to the yoghurt and mix well.
          2. Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi-pulp with a fork or potato masher. Put the kashuri into a grinder and reduce to a powder.
          3. Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1hour,preferably 2; for best results leave overnight.
          4. When ready to cook, heat the oil in a large, thick-bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.
          5. Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.
          6. Add the chilled butter and paprika;after the butter has melted, let it cook for just 1 minute. Taste. If it is not sour, add a few drops of vinegar. Add the kasuri methi, garam masala powder and salt to taste. After 30 second, add the cream and stir. The sauce is now ready. Pour it into the skillet and mix well with the chicken. Serve immediately.

            Indonesian Cookbooks

            Sunday 7 March 2010

            Serves up tantalising recipes for pork sate, gado-gado, fried bananas and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the Indonesian people and their country, holidays, festivals and, of course, their food.








            These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.









            The fourth largest nation in the world, Indonesia enjoys a bounty of fresh fish, rice, chili peppers, coconut, and vibrant, distinctive spices. Indonesian Regional Cooking presents more than two hundred of the best recipes, both traditional and modern, from the principal areas of this vast country—Sumatra, Bali, Kalimantan, Maluku, Java, and the capital city of Jakarta—made with ingredients readily available in North America.

            Ever Wish You Could Cook A Healthy Chinese Meal That's Also Delicious? Now... You CAN!! Cook Great Tasty Chinese Vegetarian Dishes and Improvie Your Diet and Health.... GUARANTEDD!!!!! Click Here!

            Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef With 40 Years of Cooking Experience! Click Here!

            Five Star Indian Recipes - Collections of More Than 1000 Chosen Indian Recipes Click Here!