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Asian Food Recipes - Learn How to Make Popular Asian Dishes Today
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What Is Asian Cuisine?


With several options ranging from Central Asian and East Asian favorites to South Asian and West Asian delicacies, Asian Cuisine is perhaps one of the most diverse, inclusive, and unique cuisines on the face of the planet.

Browse Through Our Recipes & Find A Taste That You Love Today!

 

What Makes Asian Food Recipes Unique?

If you hadn’t been living under a rock all this while, chances are you have tasted and loved popular Asian dishes. Characterized by its Umami flavors, the typical Asian dish has a pleasant savory taste for your palate.

What We Have In Store For You!

At Asian Grocer, we offer an array of delightful Asian food recipes to choose from. Whether it is the humble rice cake or an elaborate Vietnamese shredded pork, there is something in store for everyone.

 

Vietnamese Meatballs in Tomato Sauce

Posted on 23 Dec, 2020
Vietnamese Meatballs in Tomato Sauce

Tag Line: This is a popular Vietnamese dish. It is made with pork and water chestnut. The juicy meatballs are then braised in tomato sauce. The dish is commonly served with bread roll (banh mi).

Prep time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 4

1. Finely dice water chestnut and tomato .

2. Finely chop eschalot, brown onion and garlic. Thinly cut shallot for garnish and set aside for later.

3. In a medium bowl, add the pork mince, water chestnut, brown onion, garlic, fish sauce, salt, pepper, sugar and corn starch. Mix together by hand to combine all of the ingredients well. Let this marinate for 30 minutes. 

4. Using your hands, roll the meat into a golf ball size (or you can use ice-cream scoop to keep size consistent). 

5. Place the meatballs into steamer and steam for 10 minutes.                

6. In a medium pot on medium high heat add oil, garlic, eschalot and fry until frangant. Add tomato paste and cook this down. Add the diced tomatoes and mix together. Add water, fish sauce, salt, sugar and chicken powder for seasoning. Bring sauce to boil then reduce the heat to medium low and cook for 5 minutes.

7. Gently add meatballs into the sauce and simmer for 10-15 minutes.

8. To make the sauce thicker, mix 2 teaspoons of corn starch and 1 tbsp water until smooth. Add the mixture to the sauce, combine gently. 

9. Place meatballs into a bowl and sprinkle the top with shallots and some pepper. 

10. Serve with bread roll.
 

Pork Stuffed Tofu In Tomato Sauce

Posted on 23 Dec, 2020
Pork Stuffed Tofu In Tomato Sauce

Tag Line: This dish is easy-to-made side and ideal for family meals. It is made by stuffing pork, mushroom in tofu and then braising in tomato sauce which goes perfectly with steamed rice.

Prep time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serves: 4

1. Put the black fungus in warm water for 10 minuntes to hydrate. Chop into small pieces.

2. Chop onion and mince garlic and eschalot finely . Dice tomato.

3. Marinate pork mixture : add pork mince, eschalot, 1/2 garlic, salt, pepper, black fungus together and mix until combined. Marinate for 30 minutes.

4. Slice tofu in half to make a small pocket and slowly stuff the marinated pork in the tofu.

5. Place tofu into steamer and steam for 5-7 minutes.

6. In a pan or wok, add oil bring to medium heat.  Add garlic and onion and cook fry until frangant. Add tomato paste and cook it down, add the diced tomatoes until combined.

7.  Add water, fish sauce, salt, sugar, chicken powder to sauce. Bring sauce to boil, add tofu and reduce the heat to simmer until pork stuffing mixture is  cooked and sauce is reduced.

8. Serve with steamed rice.

Vietnamese Shredded Pork Skin (For Vietnamese Broken Rice)

Posted on 01 Dec, 2020
Vietnamese Shredded Pork Skin (For Vietnamese Broken Rice)

Tag Line:

Prep time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serves: 6

1. Finely chop garlic and eshalot. Slice cucumber into long and thin pieces. Slice coriander into short parts. Set aside.

2. Rinse pork loin under running cold water and lighty scrub with salt. Pat dry with paper towel. Cut into 3cm thick pieces. 

3. Place the pork loin into a bowl, add fish sauce, 1/2 teaspoon sugar, 1/2 teaspoon salt, pepper, garlic, eshalot and conbine together. Let it marinate for 30 minutes. 

4. Place the pork skin into bowl with 1 teaspoon of salt,1 tbsp of vinegar, cold water and soak for 5 minutes. Rise the pork skin again under running cold water. 

5. Use paper towel to dry the pork skin or use the salad spinner to remove any excess water and set aside for later. 

6. In a pan on medium high heat, add oil. When hot, transfer pork loin into the pan, cook for 2-3 minutes on the first side and turn to the other side to continue to cook for 2 minutes. Add coconut water and  reduce the heat to medium low and continue to cook until sauce reduces.

7. Transfer the cooked pork to a plate and let it cool completely.

8. Cut the pork loin and skin into very thin strips of 5cm in length. (Julienne cut)

9. In a large bowl, combine the thinly sliced pork and pork skin, add the roasted rice powder, garlic powder, onion powder and remaining salt, pepper. Then mix well.

10. To make fish sauce: Finely chop garlic and chilli. Combine sugar, hot water and fish sauce in a bowl. Mix until sugar is dissolved. Wait for about 5 minutes for the sauce to cool down a little bit and put lemon juice in (do not put the lemon in when the sauce is still hot because it will make the taste bitter). Mix well and put garlic and chilli in.   

11. To serve cut a slit into the bread. Add shredded pork and skin, sliced cucumber, coriander, cucumber into the bread and serve with fish sauce.
 

Stuffed Bitter Melon Soup

Posted on 01 Dec, 2020
Stuffed Bitter Melon Soup

Tag Line:

Prep time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour and 25 minutes

Serves: 4

1. Soak dried fungus in hot water and mung bean thread in warm water for 10 minutes. Rinse and drain them.  Cut dried black fungus and mung bean thread into small pieces.

2. Finely chop garlic and the white part of the shallots. Slice green part of shallots and coriander for garnish set aside.

3. Cut off the two ends of bitter melon and discard. Cut bittermelon into 5-6cm thick slices and use a small spoon to remove seeds.

4. Chop the pork bones into small pieces. Bring a pot to boil. Add a large pinch of salt. Add the pork soft bone and cook for about 5 minutes to remove all the impurities (this will keep the stock clear). Rinse the bones under cold running water until water runs clear and then drain it.            

5. Marinate the bones with 1/2 tbsp fish sauce, pepper and 1/2 tsp white part of shallots and 1/2 tsp garlic for at least 30 minutes.

6. (Meat Filling) In a large bowl, add pork mince, fish paste, eschalots, 1/2 the garlic and white part of shallots, 1/2 tsp salt, 1/4 pepper, 1/2 tbsp fish sauce, 1/2 tbsp sugar, black fungus  and vermicilli together. Mix well with your hand (this will make the mixture become chewy and have greaat texture). Marinate for 30 minutes.

7. Use a small spoon to stuff the filling into each bitter melon ring. Any left over filling can be rounded into small meat balls.

8. In a medium pot on high heat, add oil and remaining garlic and white part of shallots and fry until fragrant. Add the marinated pork soft bone and stir evenly. Cook for about 1-2 minutes then add water into the pot. Bring to boil and place the stuffed bitter melon and meat balls in. Add remaining raw sugar, fish sauce, salt, pork seasoning powder then cover pot with a lid, simmer on medium low for about 45 minutes or until the stuffed bitter melon are tender.

9. Place soup into a bowl and sprinkle the top with shallots, coriander and some pepper.

10. Serve with rice and main dish.

Vietnamese Beef Noodle with Spring Roll

Posted on 01 Dec, 2020
Vietnamese Beef Noodle with Spring Roll

Tag Line:

Prep time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Serves: 4

1. (Pickled carrots) Use the julienne peeler to shred the carrot. In a medium bowl, add sugar, salt, rice vinegar and water. Mix well until the sugar is dissolved and add carrot into the dressing bowl. Let it sit for at least one hour before serving. 

2.(Fish sauce) In a medium bowl, add sugar, boiled water and fish sauce. Mix well until the sugar is dissovled, let it cool down before adding the lemon juice in (otherwise it will taste bitter). Then add chilli and minced garlic. Set aside.

3. Peel the dried leaves and layers of lemongrass and  cut off the root and discard them. Then chop the stalk finely and put in food processor to be grated. Finely chop one eschalot and one clove garlic. Thinly slice shallots and place it into a small bowl with a pinch of salt and pepper. Set aside.                        
4. Thinly slice the beef. Marinate beef with soy sauce, oyster sauce, cooking wine, sesame oil, pepper, chicken powder, 1 teaspoon of sugar and 1/2 teaspoon garlic, lemongrass for at least 1 hour.                        

5. Prepare all the herbs: Washing all the veggies and slice the cucumber into 4cm long and thin pieces. Set aside for later.  

6. Bring a large pot of water to boil. Once water is boiled, add noodles into the pot and cover with lid. Turn the heat off and let the noodles cook for about 8 minutes. Drain and cool under cold water (this will help the noodle not stick together). Set aside.

7. (Fried eschalot) In a small pan on medium low heat, add oil and when it is hot, add eschalot and fry until fragrant and golden brown, then remove the fried eschalot into a small bowl. Set aside.

8. (Shallot oil) Add the already hot eschalot oil into the small shallot bowl (prepared before) and mix well.

9. In medium pan on medium high heat. Add garlic and fry until fragrant, then add beef (dividing the beef in small batches for a more even stirfry) and stir fry beef for about 1 minute. Add brown onion and continue to stir fry for 30 seconds or until just cooked through.

10. Divide the noodles into 4 bowls. Add bean sprouts, salad, pickled carrot and beef and top with fried shallot, shallot oil and roasted peanuts. (add fried spring rolls)

11. Serve with fish sauce.

Stir Fried Squid With Vegetables

Posted on 01 Dec, 2020
Stir Fried Squid With Vegetables

Tag Line:

Prep time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves: 4

1. Prepare the squid: Remove the head to detach from the body, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes.  Clean the squid by placing them in a medium size bowl and massaging salt on them throughly. Rinse and drain. This will get rid of any fishy smells. Cut the squid into rings.

2. Cut pineapple, tomato, brown onion, cucumber into bite-size pieces and chinese celery into 4cm long pieces. Finely chop garlic.

3. In a small pot, add some water in and bring to a boil. Add the squid and pinch of salt, cook for 2 minutes. Rinse the squid under cold water and then drain it.                  

4. In large wok over medium high heat, add oil. Once oil is hot, add garlic and fry until fragrant. Add tomato and cucumber and stir well for 1-2 minutes until they are cooked but still crunchy. Then add squid and pineapple, chinese celery and brown onion. Season with fish sauce, salt and chicken powder.

5. Tranfer to a serving plate and sprinkle the top with some pepper. Serve with rice.                     

Vietnamese Grilled Pork Chop (For Vietnamese Broken Rice)

Posted on 01 Dec, 2020
Vietnamese Grilled Pork Chop (For Vietnamese Broken Rice)

Tag Line:

Prep time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4

1. Rinse pork chops under running cold water and lighty scrub with salt. Pat dry with paper towel.                                    

2. Peel away the dry and leaves and layers of lemongrass and  cut off the root and discard them. Then thinly slice the the  stalk . Use the food processor to grate lemongrass, garlic and eschalot. Wash and thinly slice the shallots and set aside.                                                       

3. In a small saucepan on medium heat, add annatto seeds. When bubbles start to form around the annatto seeds and the oil turns bright red, turn off the heat and let it cool stand for 5 minutes. Then discard the seeds.                                     

4. In a large bowl, add pork chops, soy sauce, oyster sauce, fish sauce, brown sugar, salt, chicken powder, five spices powder, lemongrass, garlic, eschalot, annotto oil, honey, cooking wine, tapioca flour together and combine well. Cover with cling wrap and put in the fridge to let it marinate for at least 3 hours or overnight.                                     

5. Preheat oven to 180°C and grill the pork chops for 10 minutes on each side. Brush the remaining sauce over the cooked pork chops and grill for 2 minutes before repeating on the other side. Let it turn golden brown before taking off.                                     

6. (Shallot Oil) In a small pan add on medium high heat, add oil. When it is hot, add shallots and mix for 30 seconds or until soft. Then add a pinch of salt and turn the heat off.                                     

7. Serve with rice and shallot oil  on the top.                                     

Steamed Egg Meatloaf (For Vietnamese Broken Rice)

Posted on 01 Dec, 2020
Steamed Egg Meatloaf (For Vietnamese Broken Rice)

Tag Line:

Prep time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 4

1. Soak dried fungus in hot water and mung bean thread in warm water for 10 minutes. Rise and drain them. Cut dried black fungus and mung bean thread into small pieces 2-3cm pieces.

2. Finely chop eschalot and garlic. Dice onion and water chesnut (or jicama).

3. In a bowl, combine pork mince, onion, eschalot, water chesnut (or jicama), dried black fungus, mung bean thread, fish sauce, salt, pepper and eggs together. Mix well.

4. Set up the steamer and bring to boil.

5. Brush oil over the pan bottom and sides. Pour the mixture into a tray. Place the tray into boiling steamer and steam for 20 minutes on medium high heat with the lid on. 

6. Pour in egg yolks and brush until the surface is covered. Steam for another 5 minutes. Let it cool down. 

7. Remove the meatloaf from the tray. Cut into pieces or slices.

8. Serve with rice.

Chicken Sticky Rice

Posted on 01 Dec, 2020
Chicken Sticky Rice

Tag Line:

Prep time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 4

1. Wash glutinous rice and soak at least 2 hours before cooking.                                     

2. Finely chop garlic and 1 clove of eschalot. Thinly slice the rest of eschalot and shallot and set aside.                                    

3. In a medium bowl, add chicken, 1 teaspoon of garlic, 1 teaspoon of sliced eschalot, cooking wine, five spice powder, fish sauce and 1 tbsp oyster sauce, sesame oil and 1/2 tbsp sugar. Mix well to combine and let it marinade for 1 hour.

4. Take glutinous rice out and drain well. Add glutinous rice to steamer on medium high heat, add salt and stir evenly. Steam for about 10 minutes. When it turns soft and sticky, add coconut cream into sticky rice and stir evenly to combine and cook for another 5 minutes. Make sure glutinous rice is not too mushy or too dry.

5. (Fried Eschalot) In a saucepan on medium heat, add 1/2 tbsp of oil. Once the oil is heated, add sliced eschalot and fry it. When eschalot turns golden brown, turn off the heat and set aside.                                                                            

6. (Shallot Oil) In a saucepan on medium heat, add the remaning oil. Once the oil is heated, add shallot in and quickly stir for 15 seconds and then add a pinch of salt and pepper. Turn off the heat and set aside.

7. (Sauce) In a small pan on medium heat, add oil, the remaning garlic, chopped eschalot and fry until fragrant. Add soysauce, chilli sauce, oyster sauce, sugar, chicken powder and mix well to combine. Turn off the heat and aside.           

8. Turn oven on 180 degree, grill the chicken for 30 minutes.                                    

9. Remove chicken from the oven and rest it. Then cut chicken into small pieces.

10. Place sticky rice on a plate. Place pate, shallot oil, sauce, fried eschalot and chicken on the top.                                     
 

Vietnamese Sweet and Sour Soup

Posted on 01 Dec, 2020
Vietnamese Sweet and Sour Soup

Tag Line:

Prep time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4

1. Finely chop garlic and shallots. Peel taro stem. Cut pineapple, okra, taro stem in diagonally intosimilar sized batons. Slice tomato into quartered pieces. Roughly cut herbs for garnish.

2. In a medium pan, add 2 tbsp oil, bring to heat, add 1 tsp of garlic, eschalot until fragrant. Add the fish and cook each side for 2 minutes. Then leave aside.

3. In a medium pot, add 2 tbsp oil. Once hot, add garlic and stir fry in a pot until it turns golden brown. Scoop out the garlic and set aside in a small bowl for garnish. Add 1/2 the amount of tomato in the pot, and stir fry until very tender. Slowly add in chicken stock or water and bring it to a boil.

4. Reduce heat to medium. Add in the remaining 1/2 of tomatoes, pineapple, okra, and cook for 3 minutes until almost soft.

5. Add in basa fillets. Season to taste with tamarind, sugar, fish sauce. Simmer until Basa is cooked through for 3 minutes. 

6. Add in bean sprout, taro stem and cook for another minute then remove from heat. 

7. Serving method: Put veggies first and then place the fish, herb, chilli and fried garlic.

8. Serve with steamed rice.

Vietnamese Pork Soup

Posted on 26 Nov, 2020
Vietnamese Pork Soup

Tag Line:

Prep time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serves: 4

1. Bring the pot to a boil. Add a large pinch of salt. Add the pork and cook for about 5 minutes to remove all the impurities (this will keep the stock clear). Rinse the pork under cold running water and drain it.

2. Finely chop garlic and  white part of shallot. Slice green part of shallot and coriander for garnish later and set aside.

3. Marinate the pork with 1/2 tbsp fish sauce, pepper and 1/2 tsp white part of shallots and 1/2 tsp garlic for at least 30 minutes.

4. Remove the leaves from the base of the cauliflower. Cut cauliflower in half and break the cauliflower into large florets. Remove any large stems, cut the cauliflower into smaller florets as needed. Peel and cut carrrot, potato and corn into 3cm chunks and set aside.

5. In a medium pot on high heat, add oil, remaining garlic and white part of shallots and fry until fragrant. Add the marinated pork, stir and cook for about 1-2 minutes.

6. Add water into the pot. Bring to boil and add remaining sauces and raw sugar then cover pot with a lid, simmer on medium low for 30 minutes.                  
7. Add carrot and  corn, cooking for 5 -7 minutes. Add the potato and cauliflower and cook until the potato and cauliflower are fork tender. Season with salt and pork seasoning powder.       

8. Place soup into a bowl and sprinkle top with shallots, coriander and pepper.

9. Serve with rice and main dish.

Chicken Wings with Fish Sauce

Posted on 26 Nov, 2020
Chicken Wings with Fish Sauce

Tag Line:

Prep time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 4

1. Wash and clean chicken wings. Pat dry and steam for 5-7 minutes.

2. Take chicken wings out from steamer and allow the wings to cool down.

3. Place chicken wings in a bowl, add 1 tbsp fish sauce, 1 tsp of sugar and pepper. Leave to marinate for 30 minutes.

4. Add oil in wok and heat to medium high heat. Place bamboo chopstick in oil to test and you should see little bubbles.

5. Place four or five wings in at a time. Flip wings to the other side once browned and crispy. 

6. In another pan, add oil, garlic and eschalot and fry until fragrant. Add fish sauce, sugar and water. Bring to gentle boil, add chicken wings. Cover the wings in sauce.

7. Cut tomato and cucumber into thin slices for a side garnish.

9. In a serving plate, put lettuce, tomato and cucumber on one side and place chicken on the other side.                         

10. Serve with steamed rice.                
 

Beef Stew (with Vermicelli)

Posted on 26 Nov, 2020
Beef Stew (with Vermicelli)

Tag Line:

Prep time: 30 minutes

Cook Time: 1 hour and 40 minutes

Total Time: 2 hours and 10 minutes

Serves: 4

1. Finely chop garlic, eschalot and ginger. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut the lemongrass into 10cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside.         

2. Peel and cut carrots and white radish into 2cm chunks. Thinly slice onions. Slice shallot and coriander for garnishing and set aside.

3. Cut beef into 3cm chunks.

4. In a large bowl, combine the beef with 2 tsp of garlic, 1 tsp ginger, 1 tsp eschalot, 2 tbsp fish sauce, 1 teapoon salt and white or raw sugar until each piece is evenly coated. Marinate for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, eschalot, ginger until fragrant. Add tomato paste and beef spices to pan.

6. Add the marinated beef to the pot and stir fry. Add water, coconut juice, rock sugar and the remaining fish sauce. Bring to boil then reduce the heat to medium low, cover pot with a lid and simmer for 1 hour. Season with salt and beef or chicken seasoning powder.

7. Add carrots and white radish, simmer for another 30-40 minutes until beef is tender.

8. Mix lime, salt and pepper for the dipping sauce.  

9. Place beef stew into a bowl and sprinkle the top with shallots, coriander, sliced onion and some pepper.

10. Serve with rice noodle, thai basil, sawtooth coriander and lime dipping sauce.

Beef Stew (with Bread)

Posted on 26 Nov, 2020
Beef Stew (with Bread)

Tag Line:

Prep time: 30 minutes

Cook Time: 1 hour and 40 minutes

Total Time: 2 hours and 10 minutes

Serves: 4

1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside.  

2. Peel and cut carrots and white radish into 2cm chunks. Thinly slice onions. Slice shallot and coriander for garnish and set aside.

3. Cut beef into large 3cm chunks

4. In a large bowl, combine the beef with 2 tsp of garlic, 1 tsp ginger, 1 tsp eschalot, 2 tbsp fish sauce, 1 teapoon salt and white or raw sugar until each piece is evenly coated. Marinate for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, eschalot, ginger. Fry until fragrant then add tomato paste, beef spices to pot.

6. Add marinated beef to the pot and then stir fry. Add water, coconut juice, remaining fish sauce and rock sugar. Bring to boil, reduce the heat to medium low, cover pot with a lid and simmer for 1 hour. Season with salt and beef or chicken seasoning powder.

7. Add carrots, white radish and simmer for another 30-40 minutes until beef is tender. 

8. Mix lime, salt and pepper together for the dipping sauce.

9. Place beef stew into a bowl and sprinkle the top with shallots, coriander, sliced onion and some pepper.

10. Serve with bread.

Chicken Curry (with Vermicelli)

Posted on 25 Nov, 2020
Chicken Curry (with Vermicelli)

Tag Line:

Prep time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour and 10 minutes

Serves: 4 - 6

1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside. Cut the remaining lemongrass thinly and place in food processor machine to be grated.               

2. Finely chop garlic, eschalot. Peel ginger and cut into 2cm medallions and smash it to release its flavour. Peel and cut carrots, potatoes, sweet potato into 1 inch chunks. Thinly slice onions and set aside.

3. Cut chicken into large 3cm chunks. 

4. In a large bowl, add chicken, 1 tsp lemongrass grated, 1 tsp of eschalot, 1 tsp garlic, 1 tsp salt, 1 tbsp fish sauce and 1 tbsp curry powder. Let it marinade for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, lemongrass grated and eschalot . Fry until fragrant. Add curry paste and stir for 20 seconds. 

6. Add the marinated chicken to the pot and combine well. Add ginger, lemongrass, water, coconut juice, sugar, curry leaves and the remaining fish sauce. Bring to boil then reduce the heat to medium low, cover pot with a lid and simmer for 1/2 hour. Season with salt and chicken seasoning powder.

7. Add carrots first then add potatoes and sweet potatoes in the soup. Continue to simmer until potatoes are cooked.  

8. Add coconut cream and sliced onion into the soup and turn off the heat. 

9. Serve with rice vermicelli.

Chicken Curry (with Bread)

Posted on 24 Nov, 2020
Chicken Curry (with Bread)

Tag Line:

Prep time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour and 10 minutes

Serves: 4 - 6

1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside. Cut the remaining lemongrass thinly and place in food processor machine to be grated.               

2. Finely chop garlic, eschalot. Peel ginger and cut into 2cm medallions and smash it to release its flavour. Peel and cut carrots, potatoes, sweet potato into 1 inch chunks. Thinly slice onions and set aside.

3. Cut chicken into large 3cm chunks. 

4. In a large bowl, add chicken, 1 tsp lemongrass grated, 1 tsp of eschalot, 1 tsp garlic, 1 tsp salt, 1 tbsp fish sauce and 1 tbsp curry powder. Let it marinade for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, lemongrass grated and eschalot . Fry until fragrant. Add curry paste and stir for 20 seconds. 

6. Add the marinated chicken to the pot and combine well. Add ginger, lemongrass, water, coconut juice, sugar, curry leaves and the remaining fish sauce. Bring to boil then reduce the heat to medium low, cover pot with a lid and simmer for 1/2 hour. Season with salt and chicken seasoning powder.

7. Add carrots first then add potatoes and sweet potatoes in the soup. Continue to simmer until potatoes are cooked.  

8. Add coconut cream and sliced onion into the soup and turn off the heat. 

9. Serve with bread.

Shaking Beef

Posted on 24 Nov, 2020
Shaking Beef

Tag Line:

Prep time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves: 4

1. Cut beef into 2.5cm cubes.

2. In a bowl, mix beef with oyster sauce, soy sauce, sugar, black pepper sauce and marinate for 1 hour.

3.  Slice onion thinly and mince garlic.

4. In a pan, add 1/2 garlic minced until fragrant, add 2 tbsp of tomato paste and 3 cups of uncooked rice. Then mix thoroughly until rice is combined with tomato paste and garlic. Put the rice into rice cooker; add water and chicken powder; and cook as per usual.

5. In a wok on medium high heat, add oil, the remaining garlic minced and half of beef cubes and stir on all sides, shaking pan until medium rare (about 1 minute) and quickly toss in onion. Reserve, then repeat with remaining beef.

6.  Cut tomatoes and cucumber thinly to garnish the dish

7. In a serving plate, put lettuce, tomato and cucumber on one side and place the meat on the other side.

8. Mix the lime, salt and pepper and serve as a dipping sauce.

9. Serve shaking beef with red rice or steamed rice and dipping sauce on the side.

Sweet and Sour Pork Ribs

Posted on 16 Nov, 2020
Sweet and Sour Pork Ribs

Tag Line:

Prep time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves: 4

1.Cut onions, green capsicum, red capsicum and pineapple in 2cm pieces and set aside.

2. Finely chop/grate garlic and eschalot, set aside.

3. Cut pork rib into 3cm cubes.

4. Bring water to boil, add pork ribs and cook for 3 minutes. Rise the ribs under cold water and drain it.

5. In a bowl, mix pork ribs with 1 tsp garlic, echalot. Add 1/2  of the soy sauce, oyster sauce and chicken powder, 1 tsp sugar, 1 tsp salt and mix everything well. Let it marinate for at least 30 minutes.

6.In a separate bowl, lightly coat the ribs with plain flour. Make sure each piece is coated evenly. This is the first coating.

7. Add the rest of plain flour into a bowl, dip each piece of rib into egg mixture and back into plain flour one by one until each piece is coated well.

8. In a frying pan, heat oil to medium high heat. Place bamboo chopstick in oil to test and you should see little bubbles forming. Add the ribs in and fry until they are crispy.

9. Remove the crispy pork ribs and let it drain on a rack or a plate with paper towel to absorb the oil and set aside.

10. In a wok over medium heat, add 1 tbsp of oil and fry garlic until fragrant, add onion, green capsicum, red capsicum, pineapple and cook until tender. Season with pinch of salt and sugar. Remove from heat, and set aside.

11. In a small bowl, add vinegar, ketchup, remaining soy sauce, water, sugar and salt and mix well together. 

12. Mix corn starch with 4 tbsp of water and set aside.

13. Heat a clean wok over high heat. Add the sauce mixture, bring to boil and add corn starch mix to thicken. Once the sauce has thickened, add capsicum, pineapple, onion and pork ribs and quickly toss for 20 seconds to coat everything evenly with sauce.

14. Plate it and serve with rice.
 

Chicken Lemongrass

Posted on 16 Nov, 2020
Chicken Lemongrass

Tag Line:

Prep time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 4

1. Cut chicken thigh into strips about 2cm thick and 3cm long.

2. Slice the bottom root part of the lemongrass off, peel off any dried leaves and layers. Slice stem in small portions and put in food processor to be grated. Finely chop eschalot and garlic 

3. In a large bowl, mix chicken with 1/3 lemongrass grated, 1 tsp garlic, 1/2 eschalot, 1 tbsp fish sauce, salt, five spices and mix well together. Leave to marinate for 30 minutes to 1 hour.

4. In a large wok on medium to high heat, add 2 tbsp of oil. Add lemongrass, garlic, chilli, eschalot, tumeric and fry until they are fragrant. 

5. Turn wok on high heat, add chicken and stir occasionally until chicken is halfed cooked. Add 2 tbsp of fish sauce and 1/2 cup of water and turn down to a simmer, let it cook until liquid is reduced by half.

6. Take the chicken out of the wok and serve with steamed rice.

 

 

 

Caramelized Pork Belly With Eggs

Posted on 13 Nov, 2020
Caramelized Pork Belly With Eggs

Tag Line:

Prep time: 20 minutes

Cook Time: 1 hour and 20 minutes

Total Time: 1 hour and 40 minutes

Serves: 4

1. Finely chop garlic and eschalot.

2. Cut pork belly into 2cm length and 3cm wide pieces.

3. Bring water to boil, cook pork belly for 3 minutes and then drain it.

4. Marinate pork belly with 1/2 tbsp sugar, 2 tbsp fish sauce, 1/2 tsp garlic and 1/2 tsp eschalot. Marinate for 1h.

5. In a medium wok/pot on medium low heat, add 1 tbsp of oil and sugar until it melts and caramelises into a light brown syrup.

6. Add garlic and eschalot in sauce for 20 seconds and then add pork, increasing the heat to high. Cook and stir to combine them together for about 5 minutes.

7. Add fish sauce and coconut juice, bring to boil. Add hard boil eggs and chilli. Reduce heat to low and simmer until pork is tender (Approx 1 hour).

8. Serve with steamed rice.