Asian recipes

  Ingredients: 1 can water chestnuts Red juice of red food coloring Tapioca flour 100 g sugar 1 cup of water 1 can coconut milk 1 pinch of salt Preparation: Slice the water chestnuts in dice shape and soak in the red food coloring and stir until bright red. Put the flour in a plate […]

Ingredients (3 servings): 1 cup yogurt (250 g) 1 small to medium sized red onion, finely chopped 1 small to medium sized tomato, finely chopped 1 green chili finely chopped 2 to 3 tsp chopped mint leaves or coriander leaves or a mix of both ⅛ tsp of red chili powder 1 tsp roasted cumin

Ingredients (4 servings): 1/2 cup raw peanuts 1/2+1/2 teaspoon salt adjust to taste 1/8 teaspoon turmeric (haldi) 3/4 cup tomatoes seeded cut in small cubes 3/4 cup cucumber cut in small cubes 1 tablespoon ginger finally chopped 1 green chili finally chopped adjust to taste 1/2 teaspoon roasted cumin seed powder (bhuna jeera) 1/8 teaspoon

Ingredients (4 servings): 4 Tbsp. oil 100 gm butter 2 tsp ginger garlic paste 1/2 kg chicken, boneless cubes 300 gm tomatoes, blended 1 1/2 tsp red chili powder 1 1/2 tsp turmeric powder 2 tsp curry powder Salt to taste 4 Tbsp. Fenugreek 300 g cream 1 piece ginger, julienne Green chilies 2 Tbsp.

  Ingredients (3 servings): 500g fish fillet cut into small bite size pieces 2-3 tbsp. yogurt 1 tbsp. ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp red chili powder 1 tsp coriander powder 3 tsp oil 2 tsp lemon juice 1/4 tsp Ajwain or as know in English as carom seeds ( omit if

  Ingredients (4 servings): 1/4 cup vegetable oil 1 teaspoon cumin seeds 2 cups dry jasmine rice 3-1/2 cups water salt to taste Preparation: Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or

  Ingredients (6-8 pieces): 100g whole wheat flour 100g wheat flour 2 pinch salt 150 ml lukewarm water Preparation: Place the 2 flours and the salt in a deep bowl. Mix well. Add the lukewarm water to the bowl of flour, a little at a time, kneading as you go, until you have a soft,

Ingredients: ¾ cup of rice flour ½ teaspoon salt 3 tablespoons sugar ¼ teaspoons baking powder 1 tablespoon of toasted white sesame seeds 1/3 cup grated dried coconut ½ cup cold water water About 4 cups of mild vegetable oil for frying Preparation: Peel and slice bananas into two halves. Cut bananas into short lengths

Ingredients (4-6 servings): Rice paper Warm water Oil for deep-frying (500 ml) Glass noodles 300 g minced pork 1 carrot 1 small onion some sprouts salt Preparation: Prepare the glass noodles: put a handful noodles in warm water for 10 minutes and cut into 2 cm lengths. Prepare the vegetables: peel and grate the carrot.

Ingredients (4-6 servings): 4-6 rice papers 2 cups of hot water 340 g of boiled shrimps 1 cup of bean sprouts 1 cucumber, cut into thin strips 1 carrot, cut into thin strips 2 cups of cooked rice noodles 1 spring onion cut into thin strips 1 cup of fresh cilantro leaves 6 basil leaves

Ingredients (4-6 servings): 1 cup fresh-tasting dry roasted peanuts, unsalted 1/3 cup water 1-2 cloves garlic, minced 1/2 tsp. dark soy sauce 2 tsp. sesame oil 2 Tbsp. brown sugar 1 to 2 Tbsp. fish sauce, depending on desired saltiness 1/2 Tbsp. lime juice 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more

Ingredients (4-6 servings): 600 g white fish 3 tablespoons yellow curry 1 tablespoon ginger grated 2 eggs beaten 2 tablespoons fish sauce ½ teaspoon salt ½ teaspoon brown sugar 150 ml coconut milk 1 red paprika some cilantro Preparation: In a large bowl, combine the yellow curry, the ginger, the fish, the beaten eggs and

Ingredients (4 servings): 4 Bananas 50 g Sugar 200 ml Water 50 ml Coconut Milk 1/3 Teaspoon Salt Preparation: Boil the water with the sugar until dissolved. Cut the bananas into halves and add to the boiling syrup and cook for 5 minutes. Set the sauce and bananas to one side. In another saucepan, heat

  Ingredients (for 4 servings): 4 to 5 cups chicken stock 2 teaspoons grated ginger 3 firm tomatoes, cut into wedges 1 tablespoon light soy sauce 1 teaspoon caster sugar 1/2 teaspoon ground white pepper 1 teaspoon sea salt 1 egg 1 teaspoon sesame oil Cilantro sprigs or thinly sliced scallions for garnish Preparation: Peel

  Ingredients (for 4 servings): 2 pounds skinless chicken breasts, cut into 1-inch cubes 1 cup cornstarch 1/2 teaspoon white pepper 3 cups vegetable oil 1 tbsp. white sesame seeds Lemon slices (optional) Marinade: 3 tablespoons dark soy sauce 1/2 teaspoon sesame oil Sauce: 2 cloves garlic, minced 1 1/2-inch piece of ginger, minced 3

  Ingredients (for 4 servings): 600 g Fish 1 tbsp. Salt 1 tbsp. Cooking wine 2 tbsp. Corn starch 2 tbsp. Tomato sauce 200 ml Water 2 tbsp. Vinegar 2 tbsp. Sugar Green, red, yellow peppers Pineapple   Preparation: Clean and cut the fish into cube, about 1 cm thickness; Mix the fish fillet with

Ingredients for around 20 cookies: 2 large egg whites 1/2-teaspoon pure vanilla extract 1/2-teaspoon pure almond extract 3 tablespoons vegetable oil 1/2 cup all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 1/2 cup granulated sugar 3 teaspoons water   Preparation: In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and

Ingredients: 1/2 can bamboo shoots 240 ml coconut milk 1 tablespoon red curry paste 2 tablespoons fish sauce 250 g ground beef 360 ml water   Preparation: Cut bamboo shoots into small pieces along the grain. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red

Ingredients: 500 g chicken breast 1 thinly sliced chili pepper 240 ml coconut milk 1-2 tablespoons green curry paste 6-7 eggplants 2 tablespoons fish sauce 4-5 kaffir lime leaves 1 tablespoon sugar Thai basil 240 ml water   Preparation: Cut the breast meat into bite size. Cut the eggplants into cubes. Wash and pick kaffir

Ingredients: 4 scallops 6 tiger prawns (peeled, deveined, but leave the tails on) 12-15 mussels and clams 1 small zucchini (cut into slices) 2 tablespoons of Thai yellow curry paste 1 small can of coconut milk Fish sauce to taste Sugar to taste Curry leaves/basil leaves/kaffir lime leaves (optional but would be nice)   Preparation: