Malaysian laksa

Malaysian laksa

This laska combines fresh ingredients with a commercial laksa paste, meaning a lot of the prep work is done for you. To make this recipe even easier, place the garnishes in the centre of the table, allowing diners to assemble their laksa to taste.

Ingredients:

1½ tbsp dried shrimps

6-7 garlic cloves, chopped

4—5 eschallots, chopped

5-6 cm piece ginger, chopped

1-2 long red chillies, chopped, or to taste

80 ml (⅓ cup) vegetable oil

12 large green prawns, shells removed and reserved

⅓ cup laksa paste

1.5 litres (6 cups) chicken stock or water

400 ml coconut cream

12 fish balls

12 small fried tofu puffs, halved

1 tsp white sugar

fish sauce, to taste

salt

1-2 limes, juiced

200 g dried rice vermicelli noodles

200 g fresh egg noodles

Garnishes

200 g shredded poached chicken (poaching water can be used for the broth)

bean sprouts

finely sliced spring onion

finely sliced long red chilli

coriander leaves

fried shallots

lime wedges

Method:

1.   Soak shrimps in 125 ml (½ cup) hot water for 10 minutes then transfer the mixture to a food processor. Add the garlic, eschallots, ginger and chilli, and process until a smooth paste forms.

2.   Place a large saucepan over high heat. Add the oil and reserved prawn shells and fry 1-2 minutes until the shells turn red. Remove with a slotted spoon. Add the blended paste to the oil and fry for 1 minute before adding the laksa paste. Fry for 2-3 minutes until fragrant, then add the stock and bring to the boil. Add the coconut cream and reduce heat to a simmer. Add the fish balls, tofu and sugar. Season with fish sauce, salt and lime juice to taste.

3.   Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles, separately, for 2 minutes then transfer to a colander and rinse with cold water.

4.   Add the prawns to the laksa, turn off the heat and allow to gently poach for 2-3 minutes until cooked through.

5.   To serve, divide the noodles and prawns among bowls. Ladle over the broth and top with chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and lime wedges.

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Green Curry Mussels

Green Curry Mussels

Green curry is a Central Thai variety of curry. The name "green" curry derives from the colour of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular colour green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the colour comes out creamy mild green or, as this colour is called in Thai, "sweet green". Its ingredients are not exactly fixed.

Ingredients:

1 tablespoon vegetable oil

1/4 cup sliced green onions

2 tablespoons Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste

2 teaspoons minced garlic

1 can (13.66 ounces) Thai Kitchen® Coconut Milk

2 tablespoons fresh lime juice

2 pounds mussels, scrubbed and beards removed

2 tablespoons chopped fresh Thai basil.

Method:

1.   HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

2.   STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

3.   TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.

4.   Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavour. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

5.   Nutrition Information Per Serving: 333 Calories, Fat 25g, Protein 16g, Carbohydrates 11g, Cholesterol 35mg, Sodium 514mg, Fiber 1g

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Baked Lingcod with Lemon-Garlic Butter Sauce

Baked Lingcod with Lemon-Garlic Butter Sauce 

Have you ever seen a lingcod? They are almost primeval looking – huge, gaping mouths with sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at Whole Foods (they usually have a good selection of fresh fish) where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Ingredients:

Fish

2 pounds lingcod fillets

Olive oil

Salt and Pepper

Lemon-Garlic Butter Sauce

This recipe makes 2 cups, about twice as much as you'll need for the above fish. Refrigerate what is left over and consider using it as a topping for potatoes or vegetables.

1/2 cup clam juice

1/2 cup dry sherry

1/2 cup whole milk

1 Tbsp minced garlic

1 Tbsp minced shallots

1 bay leaf

1 Tbsp unsalted butter

1 Tbsp flour

1/2 pound (2 sticks) unsalted butter

1/2 teaspoon salt

1/2 teaspoon white pepper

1 Tbsp lemon juice

2 Tbsp fresh chopped parsley

Method:

1.   Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.

2.   In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown).

3.   Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

4.   Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve.

Prepare the Fish

5.   Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Preheat the oven to 350°F.

6.   Rinse the fish in cold water, cut into serving pieces if necessary. Remove any bones with fish-bone tweezers or (spotless clean) pliers. Lay the fish flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper. Bake for 10-15 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes.

7.   Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.

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BUL-DAK

BUL-DAK

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.

Ingredients:

RECIPE INGREDIENTS: CHICKEN PREPARATION

6 chicken drum sticks (de-boned) or 2 chicken breasts

2 tbsp soy sauce

1 tbsp sugar

1 tbsp traditional corn syrup (substitution honey)

2 tbsp cheong ju (clear rice wine similar to Japanese sake)

1 stalk green onion

Black pepper ground to taste

Olive oil

Roasted sesame seeds (optional)

RECIPE INGREDIENTS: MARINATING SAUCE

3 tbsp gochugaru (red chili pepper flakes)

2 jalapenos

½ cup Korean pear (substitution Asian pear)

¼ onion

3 cloves garlic

2 tbsp soy sauce

1 tsp spicy yellow mustard

1 tbsp sesame oil

1 tbsp sugar

1 tbsp mul yut (substitution honey)

2 tbsp soy sauce

1 tbsp sugar.

Method:

1.      Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces

2.      In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.

3.      Marinate in refrigerator for 30 minutes.

4.      Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.

5.      On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.

6.      Take out chicken only and leave excess ingredients in frying pan or skillet.

7.      In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.

8.      In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.

9.      Serve hot on plate.

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Hyderabadi Biryani

Hyderabadi Biryani

Hyderabadi biryani is one of the most popular biryani recipe. Create it at home to make a mark at your dinner party! Half boiled rice layered with fried onions, mint, cooked mutton, sealed with dough and slow cooked 'dum' style..

Ingredients:

1 kg meat

1 Tbsp salt

1 Tbsp ginger garlic paste

1 Tbsp red chilli paste

1 Tbsp green chilli paste sauteed brown onions to taste

1/2 Tbsp cardamom powder

3-4 sticks cinnamon

1 Tbsp cumin seeds

4 cloves pinch of mace mint leaves to taste

2 Tbsp lemon juice

250 gm curd

4 Tbsp clarified butter

750 gm semi cooked rice

1 tsp saffron

1/2 cup water

1/2 cup of oil

Method:

1.   Clean the meat. Then in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.

2.   Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.

3.   Now apply sticky dough on the sides of the pan.

4.   Cover with lid to seal it and cook for about 25 minutes.

5.   Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.

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Butter Chicken

Butter Chicken

Straight from a Punjabi kitchen, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. Enjoy the classic creaminess of the dish with this butter chicken recipe..

Ingredients:

700 gms raw chicken

Marinade:

1 tsp red chilli powder

1 tsp ginger garlic paste

Salt to taste

1/2 kg curd

Gravy:

100 gm white butter

1/2 tsp black cumin seeds

1/2 kg tomato - pureed

1/2 tsp sugar

1 tsp red chilli powder

Salt to taste

75 gm white butter

100 gm fresh cream

4 sliced green chilies

1/2 tsp crushed fenugreek leaves.

Method:

1.   Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

2.   Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

3.   Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

4.   For the chicken gravy:

5.   Heat white butter in pan.

6.   Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

7.   Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

8.   Cook till chicken is done.

9.   Butter Chicken is ready to eat. Serve hot with rice or naan.

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Dumplings

Dumplings

Dumplings are a food that consists of small pieces of dough, either cooked alone or wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way.

Ingredients:

1 cup of ground pork or lamb or no need

2 cups of ground beef

2 cups of chopped buchu (Asian chives)

4-5 soaked Shiitake mushrooms

half onion

half package of tofu

3 cloves of minced garlic

salt

sugar

sesame oil

vegetable oil

fish sauce

egg

green onion

mandu skins (60 discs)

Method:

1.   Place 1 cup of ground pork/lamb/no need and 2 cups of ground beef into a big bowl.

2.   Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.

3.   Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.

4.   tip: the oil coats the vegetables so they retain their moisture

5.   Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.

6.   Add 1 ts of soy sauce, 1 ts of sugar, and 2ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.

7.   Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1ts of sesame oil. Mix it by hand and then put it next to chopped chives.

8.   In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.

Now we’re ready to make mandu. For fried mandu:

1.    Put some of the filling mixture into the center of a mandu skin.

2.    Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.

3.    Fold skin in half over filling and press edges together to make ripple shape.

4.    Place some vegetable oil on heated pan and add the mandu you made.

5.    Lower the heat to low-medium and put the lid on the pan to cook.

6.    Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.

7.    When the mandu is golden brown, transfer it to a plate.

8.    Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

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Prawns & Basil Green Curry

Prawns & Basil Green Curry

Green curry is a Central Thai variety of curry. The name "green" curry derives from the colour of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular colour green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the colour comes out creamy mild green or, as this colour is called in Thai, "sweet green". Its ingredients are not exactly fixed.

Ingredients:

2 tablespoons vegetable oil

1 cup thinly sliced onion

1 tablespoon minced ginger

1 cup Thai Kitchen® Coconut Milk

1 tablespoon Thai Kitchen® Green Curry Paste

1 tablespoon Thai Kitchen® Premium Fish Sauce

1 tablespoon lime juice

2 tablespoons minced garlic

1 fresh chile, seeded and minced

4 kaffir lime leaves, minced (optional)

12 ounces prawns or jumbo shrimp, peeled and deveined

1/4 cup Thai basil, chopped.

Method:

1.   HEAT oil in large skillet or wok on high heat. Add onion and ginger; stir fry 3 minutes or until onion softens. Add coconut milk, green curry paste, fish sauce, lime juice, garlic, chile and lime leaves; cook 4 minutes, stirring until well blended.

2.   STIR in prawns; cook 2 to 3 minutes or just until shrimp turn pink. Remove from heat. Stir in basil.

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