Ingredients:
3 stalks lemongrass, use only the lower half
50 g spring onions
2 cm ginger
50 g garlic, skinned
500 g chicken breast fillets, skinned and cut into 5-cm chunks
4 tbsps fish sauce
4 tbsps garlic chilli sauce
2 tbsps oil
3 tbsps roasted peanuts, pounded
1. Put lemongrass, spring onions, ginger and garlic into a blender and chop coarsely. You can also use a knife for this. Place the chopped ingredients ino a bowl. Add chicken.
2. Pour in fish sauce and garlic chilli sauce. Mix well. Leave to marinate in the fridge for 2 hours.
3. Heat oil and stir-fry chicken until cooked, about 5 mins.
4. Add pounded peanuts and mix well. Serve hot with rice.
Ingredients:
125 g cabbage, torn into bite-size pieces
125 g bamboo shoots, sliced
125 g long beans, cut into 4 cm lengths
20 g straw mushroom
22 g pieces pressed tofu (dou gan), cut diagonally into two
8 fresh chillies
2 tsp belaccan
4 candlenuts
10 shallots
650 ml coconut milk
Salt to taste
Method:
Grind red chillies, belaccan, candlenuts and shallots together in a food processor. Heat 2 tablespoons of oil in a pot and fry the ground ingredients till fragrant. Add the coconut milk. Bring to a gentle boil and add the cabbage, bamboo shoots, long beans and mushrooms. Simmer until the vegetables are cooked before adding the pressed tofu. Add salt. Once the tofu is beated, you’re ready to serve the Lemak
Ingredients:
4 pkts instant noodles
1 tbsp oil
2-3 tbsps red curry paste
370 g chicken fillet, cut into strips
2 tbsps lime juice
Salt to taste
Spice Mix
6 shallots
3 cloves garlic
2 red chillies, seeded
Sauce Mix
2 tbsps fish sauce
1 tbsp grated palm sugar
3 cups coconut milk (1.5 cups each thick coconut milk and water)
1 chicken stock cube
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Ingredients:
4 chicken thighs, boned and skinned
2 tbsp teriyaki sauce
2 tbsp mirin
1 tsp soy sauce
Pepper
1 cucumber, sliced
4 slices cheddar cheese
4 slices of bread
Method:
Marinate the chicken thighs with teriyaki sauce, mirin and soy sauce for 30 minutes. Grill the chicken thighs or bake it in an oven until cooked. Butter the bread if you wish. Place a slice of cheese on the bread. Arrange cucumber slices attractively. Place the teriyaki chicken on it and serve.
Ingredients:
Tau Kwa Pattie (mixed well)
300 g tau kwa, mashed
50 g carrot, shredded
80 g frozen spinach leaves, thawed and chopped
85 g button mushrooms, sliced
1 egg, beaten
1/2 tbsp roasted sesame seeds
1.5 tsps sesame oil
1/4 tsp ground white pepper
5 tsps light soy sauce
12 tsps Thai sweet chilli sauce
12 large lettuce leaves, washed
12 Chinese buns (bao pi), steamed
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Ingredients;
3 T Olive oil
1 tsp sesame oil
4 cloves garlic, peeled & finely chopped
2 T fresh ginger, peeled & finely chooped
4-6 fresh red chillis, seeds removed and sliced into julienne
1 bunch coriander
4 cups coconut milk
5 T Thai fish sauce
Juice of 2-3 limes
200 g thin Chinese rice stick noodles
3 dozen surf clams
Remove roots from coriander, scrub clean and chop finely. Gently heat oils and sweat garlic, ginger, chilli and coriander root for several minutes, or until softened. Add coconut milk, fish sauce and lime juice and simmer, covered fir five minutes. Soak the rice sticks in boiling water for five inutes, or until soft and loosened. Drain. Wash, dry and finely chop (more…)
Altough this dish sounds somewhat nouvelle, it’s not really because it’s a very hearty dish. Instead of just using one seafood. I’ve decided on three - fish, prawns andscallops. The grapes add a delicious and juicy surprise as all Aquarians appreciate anything fruity.
Ingredients:
1 thick cut of fillet of kurau
6 tiger prawns, shelled
6 scallops
8 to 12 grapes, peeled and seeded
2 slice ginger, shredded
1 baby carrot, cubed
1 clove garlic, chooped
1 tsp fish sauce
1 tsp hoisin sauce
1/2 tsp sugar
Pepper to taste
Method:
Boil 250 ml of water. Add the seafood and cook quickly. Set aside. Save the stock for use later.
Heat 2 tablespoons of oil in a wok. Brown the garlic and add the ginger shreds and carrots. Pour the seafood stock in, adding the fish and hoisin sauce and sugar after. Add the seafood and grapes, stir-frying until the meats are heated through. add pepper and serve immediately.
Ingredients:
1 litre chicken broth
250 g firm tofu, julienned
50 g cabbage, julienned
30 g carrot, julienned
50 g bamboo shoots, julienned
50 g sliced shitake mushrooms
50 g shrimp’50 g chicken, cut in 1/4 inch strips
40 ml black vinegar
25 ml dark soy sauce
30 ml light soy sauce
30 ml Hwa Tua Chew (Chinese wine)
15 ml sesame oil
50 g cornstarch
White pepper, salt
50 ml cold water
Chili oil
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Ingredients:
