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Stir-fried Pork with Rice NoodlesStir-fried Pork with Rice Noodles

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Stir-fried pork with rice noodles is a delectable Asian inspired dish that is easy to prepare. Whip it up for a quick meal.

 

Serves 4

Ingredients:

1/4 cup oyster sauce

2 tablespoons light soy sauce

2 tablespoons sweet sherry

1 tablespoon brown sugar

1 clove garlic, crushed

1 star anise, crushed

A pinch of five spice powder

400g fresh rice noodles

2 teaspoons sesame oil

600g pork fillets, sliced thinly

700g baby buk choy or spinach, chopped coarsely

 

Place the oyster sauce, sherry, soy sauce, sugar, garlic, star anise and five spice powder in a small bowl. Mix well until well combined.

Next, soak the rice noodles in a bowl of boiling water for 2-4 minutes until you can separate the noodles with a fork. Drain.

Heat the sesame oil in a wok or skillet over medium heat. Fry the pork in batches until they are cooked and the edges are browned. Return all the cooked pork in the skillet.

Pour the sauce mixture into the skillet and add the noodles and buk choy. Stir-fry for 4-6 minutes or until the vegetables are wilted and the sauce has thickened. Transfer to a serving plate and serve immediately.

 

Photo Courtesy Of:  pelican

Chicken Teriyaki Onigiri

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Onigiri are Japanese rice balls which are often eaten during picnics or as take-out food. For this recipe we used chicken teriyaki, but other filling variations can also be used.

Rice molds can easily be found in Japanese stores. If you cannot find any, you may form the rice into balls or patties using your hands.

 

Serves 2

Ingredients:

2 chicken thigh fillets

1 cup cooked Japanese rice

Nori or seaweed wrappers, cut into 2 inch rectangle strips

Rice roll mold

For the teriyaki sauce:

1/2 cup water

2 1/2 tablespoons brown sugar

2 tablespoons mirin

2 tablespoons sake

2 tablespoons dark soy sauce

1/2 teaspoon dashi powder

1/2 teaspoon grated ginger

3/4 tablespoon cornstarch

3/4 tablespoons water

 

First, prepare the sauce by combining half a cup of water, brown sugar, mirin, sake, soy sauce, dashi and grated ginger in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for a minute.

Dilute the cornstarch in the remaining water. Add it to the sauce and cook it for 2-3 minutes or until it thickens. Let it cool completely.

Place the chicken in a baking dish or a re-sealable bag. Pour in 1/2 cup of the prepared sauce. Marinate it in the refrigerator overnight.

Fry or grill the chicken for 3-5 minutes or until they are soft. Transfer it to a chopping board and cut it into 1/4 inch cubes.

Put 1/4 cup of cooked rice in the mold. Fill it with 1 1/2 tablespoons of cooked chicken. Add some of the reserved teriyaki sauce. Cover the mold and let the rice take the shape.

Slowly remove the molded rice. Dip the nori in water and place it at the bottom of the rice roll. Repeat it for the remaining ingredients. Serve warm or chilled.

 

Photo Courtesy Of: Zooey_

Larb Lamb

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Larb lamb is a lamb salad that is eaten as a lettuce wrap. The mix of herbs and lime makes the meat aromatic and delicious. Add some plain yogurt if desired.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

1 stalk lemongrass, trimmed and chopped finely

4 cloves garlic, crushed

2 small red chili, seeded and sliced

1/2 inch knob fresh ginger, chopped finely

750g lamb mince

1 medium sized cucumber, peeled, seeded and sliced thinly

1 small red onion, sliced thinly

1 cup bean sprouts

1/2 cup Thai basil leaves

1 cup fresh coriander leaves

8 large iceberg lettuce leaves

For the dressing:

1/2 cup fresh lime juice

2 tablespoons fish sauce

2 tablespoons oyster sauce or soy sauce

2 tablespoons peanut oil

2 teaspoons grated palm sugar

 

First prepare the dressing by combining the lime juice, fish sauce, oyster sauce, peanut oil, and palm sugar in a small bowl. Mix well and set aside.

Heat the oil in a wok or frying pan. Sauté the lemon grass, chili, garlic and ginger for 2 minutes or until fragrant. Add lamb and cook it for 6-8 minutes or until it is browned. Pour in 1/3of the sauce. Stir-fry until the liquid evaporates.

Put the meat to a medium sized bowl. Add the dressing, cucumber, onions, bean sprouts, basil and coriander leaves. Gently toss to combine. Serve with lettuce leaves.

 

Photo Courtesy Of:  David Jackmanson

Pork and Chicken Sang Choy Bow

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I love lettuce wraps which is why I searched for other filling recipes. Pork and sang choy bow is delicious Asian dish with a mix of different tastes and texture. You may add some chili for more spice if desired.

 

Serves 4

Ingredients:

500g pork fillets

1/2 cup char siu sauce

1 tablespoon peanut oil

150g chicken mince

2 garlic cloves, crushed

100g fresh shiitake mushrooms, chopped finely

190g can water chestnuts, rinsed, drained and chopped finely

2 green onions, chopped finely

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 1/2 cups bean sprouts

8 large iceberg lettuce leaves

2 green onions, sliced thinly

 

Preheat oven to 180C and place a wire rack on a shallow baking dish.

Brush the pork fillets with char siu sauce and place it on the wire rack. Roast it for 30-40 minutes or until the meat is cooked. Brush it occasionally with pan drippings. Let it cool for 10 minutes and then chop the meat finely.

Heat the peanut oil in a wok. Sauté the garlic for a minute or until it is fragrant. Add the chicken and the mushrooms. Stir-fry it for 5-8 minutes or until the chicken is cooked. Break the lumps using a fork. Add the bean sprouts, water chestnuts, chopped onions, oyster sauce, soy sauce, sesame oil, pork and remaining char siu sauce.  Cook it for another 5 minutes or until the bean sprouts are cooked but still crunchy.  Remove from heat.

Divide the lettuce leaves among serving plates and top them with the stir-fried pork and chicken. Sprinkle with sliced green onions and serve immediately.

 

Photo Courtesy Of:  The Unseasoned Wok

Beef Rib Soup

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Beef rib soup is a delicious Malaysian dish that is perfect for cold nights. Since it takes time to boil the beef, you may use a pressure cooker to reduce the cooking time. If Chinese celery is not available, you may replace it celery leaves or Italian parsley.

 

Serves 4

Ingredients:

1kg beef ribs or ox tail, cut into chunks

1 1 1/2 inch fresh ginger, peeled and bruised

4 garlic cloves, peeled and bruised

3L water

2 onions, sliced

2 tomatoes, seeded and sliced

2 potatoes, peeled and cut into cubes

1 carrot, peeled and cut into cubes

1 teaspoon salt

4 teaspoons deep fried shallots for garnish

2 spring onions thinly sliced for garnish

1 sprig Chinese celery, thinly sliced for garnish

For the spice mix:

1 tablespoon coriander seeds

2 teaspoon cumin seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 cinnamon stick

4 cardamom pods, bruised

8 cloves

2 star anise pods

 

First prepare the spice mix by combining the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, cloves and star anise pods in a skillet over low flame. Heat it until the spices are crisp and fragrant. Remove from heat and let it cool. Ground it in a food processor or mortar and pestle until it is fine.

Place the beef ribs, ginger, garlic, spice mix and water in a large pot over high heat. Bring it to a boil. Skim off any fat that rises to the surface. Reduce the heat to low and allow it to simmer for 1-2 hours or until the beef is tender. Add more water if needed.

Put the potatoes, carrots and tomatoes in the pot with the beef ribs and season it with salt. Set the heat to high and bring it to a boil. Reduce the heat and let it simmer for 6-8 minutes or until the vegetables are tender.

Ladle the beef ribs and soup onto individual bowls and garnish with the fried shallots, spring onions and Chinese celery. Serve immediately.

 

Photo Courtesy Of: bucklava

Stir-Fried Squid

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Stir-fried squid is a simple seafood recipe that you can prepare in minutes. You can eat it as is with rice or alongside other meat or vegetable dishes. Serve it immediately because the taste may change if you store it in the fridge and eat it the next day.

 

Serves 4

Ingredients:

600g squid

3 tablespoons oil

100g onions, cut into wedges

3 cloves garlic, chopped

2 large red chili, seeded and sliced

2 tablespoons oyster sauce

1 cup leeks, sliced

1/2 teaspoon salt

1/4 teaspoon ground white pepper

 

Clean the squid under running water and remove the ink sacs. Cut the squid into rings or squares. Score it if desired.

Heat the oil in a wok over medium heat. Sauté the garlic, onions and chili for 2-3 minutes or until fragrant. Add the leeks and oyster sauce. Cook it for another 2-3 minutes or until the leeks are soft and translucent. Add the salt, pepper and squid. Stir-fry it for 5 minutes or until the squid turns white. Do not overcook. Transfer to a serving plate. Serve immediately with rice.

 

Photo Courtesy Of:   avlxyz

Salmon Teriyaki

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Salmon teriyaki is a delicious Japanese dish that is pleasing to the the taste buds. You may use the same recipe for other seafood or vegetables. Enjoy this dish with a cup of steamed rice or Japanese fried rice.

 

Serves 4

Ingredients:

1lb. fresh salmon fillet, quartered

2 tablespoons soy sauce

1 tablespoon mirin

2 teaspoons sake

1 tablespoon oil

90g daikon or raddish, peeled and grated

 

Combine the soy sauce, mirin and sake in a small bowl. Mix well.

Place the salmon fillets in a shallow baking dish. Pour the sauces over the fillets and allow them to marinate for 10 minutes. Drain and reserve the marinade.

Heat the broiler or the grill pan and lightly grease it with oil. Grill the fish skin side up and brush it with the marinade. Let it cook for 4-5 minutes or until the skin is lightly brown and crisp. Flip the fish fillets and brush it with marinade. Continue to grill it for another 4-5 minutes or until it easily flakes.

Transfer the fish to a serving plate and top it with the remaining marinade. Serve immediately with rice and grated daikon.

 

Photo Courtesy Of:  Annie Mole

Beef in Satay Sauce

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Beef in satay sauce is a sweet and meaty Asian recipe that you will enjoy. It is great with rice and noodles too. For this recipe we stir-fried the beef, but you can try grilling it too. If you want to use chicken instead of beef, simply follow the same steps less the time.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

750g beef strips

1 fresh long red chili, sliced thinly

1 medium sized brown onion, sliced thinly

1 medium sized red capsicum, sliced thinly

1/2 cup crunchy peanut butter

1/2 cup coconut cream

1/4 cup sweet chili sauce

1 tablespoon dark soy sauce

 

Heat half of the oil in a wok or medium sized skillet over medium heat. Stir-fry the beef in batches for 4-6 minutes or until soft. Transfer to a plate.

Heat the remaining oil in the wok. Sauté the brown onion, chili and capsicum for 2-4 minutes or until they are soft. Put them on a plate.

Pour the coconut cream into the wok. Add the peanut butter, sweet chili sauce and soy sauce. Increase the heat to high and bring it to a boil. Add the stir-fried onions and beef. Cook it for 5-8 minutes until it thickens. Remove from heat and serve with steamed rice.

 

Photo Courtesy Of: primalprogress

Fish with Pineapples

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Fish with pineapples is a dish that is best eaten with rice. The hint of tamarind and the pineapples give the fish a sweet and sour fruity flavor. The chili gives it a spicy kick but you can do without it and it will still be great.

 

Serves 4

Ingredients:

1lb. fish fillet, cut into cubes

1 1/2 cups fresh or canned pineapple chunks

1 tablespoon tamarind pulp

1/2 cup water

2 tablespoons oil

1 teaspoon salt

4 cups water

For the spice paste:

1 cup shallots

6 large fresh red chili, seeded

2 1/2 inch piece of fresh turmeric

1/2 tablespoon shrimp paste

2 stalks lemon grass

1/2 cup water

 

Soak the tamarind pulp in 1/2 a cup of water for 15 minutes. Stir and mash the pulp a little. Strain the juice and discard the pulp.

Place the shallots, chili, turmeric, shrimp paste, lemon grass and 1/2 a cup of water in a food processor or blender. Process it for thirty seconds to a minute or until it forms a paste. You may use a mortar and pestle if desired.

Heat the oil in a medium sized saucepan over medium heat. Sauté the paste mixture for 2-3 minutes or until it becomes fragrant. Add the tamarind water, pineapple chunks, salt and water. Increase the heat to high and bring it to a boil. Lower the heat and let it simmer for another 5 minutes or until the pineapples are translucent and tender. Place the fish in the pan and cook it for 10 minutes or until the fish is ready. Adjust the taste by adding more salt if desired. Serve warm with rice.

 

Photo Courtesy Of:  andrewmalone

Fresh Cold Tofu Appetizer

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Fresh cold tofu appetizer is an effortless dish which tastes superb. If you want a fancier presentation, all you have to do is slice the tofu in smaller portions and place them on soup spoons. Follow the same process and top them with shiso, spring onions and bonito flakes, but this time drizzle the soy sauce over the cold tofu.

I personally like this dish very cold, so it is a good idea to prepare it ahead of time.  Just cover and refrigerate it.

Ingredients:

4 shiso or basil leaves

1lb. silken tofu

2 spring onions, thinly sliced

1/4 cup dried bonito flakes

2 inch piece fresh ginger, grated

Soy sauce for serving

 

Place the silken tofu on a rack for 30 minutes to drain. Pat it dry with a paper towel to remove the extra moisture.

Shred the shisho leaves thinly or slice it using a knife. Next cut the tofu into 4 equal sized pieces and place them on a serving platter. Sprinkle shisho leaves, spring onions and bonito flakes over the tofu. Refrigerate it for 5 minutes. Place some grated ginger on the side and serve it with the soy sauce. Serve chilled.

 

Photo Courtesy Of:  modomatic

Eggs in Chili Sauce

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Eggs in chili sauce or sambal telur is a Malaysian recipe that seems so simple, but extremely good. It can be served as an appetizer, side dish or even a rice topping. Do as you wish. Just make sure that you have the knack for spicy food, otherwise keep a glass of water by your side as you eat it. Enjoy!

 

Serves 4

Ingredients:

8 dried chili

4 red finger length red chili, seeded

6 shallots, peeled

4 tablespoons oil

2 teaspoons lime juice

1 teaspoon salt

1 1/2 teaspoons sugar

4 hard-boiled eggs, shelled

 

Cut the chili and soak them in water for 15 minutes or until they are soft. Remove the seeds and drain well.

Place the dried chili, fresh chili and shallots in a food processor or blender. Process it for 30 seconds to form a paste. Add some oil if needed. You may also ground the using a mortar and pestle if desired.

Heat the oil in a small skillet over medium heat. Sauté the chili paste mixture for 5 minutes or until the oil separates from it. Add the sugar, lime juice and salt. Mix well.

Carefully slice the hard-boiled eggs using a sharp knife or an egg cutter. Put the eggs on a serving platter and top it with the chili paste mixture. Serve warm.

 

Photo Courtesy Of:  LisaW123

Spicy Crab Lemak with Pineapples

By

Spicy crab lemak with pineapples is a delectable Malaysian dish with a collaboration of Asian flavors. For this recipe we used a minimal amount of chili. Add more to suit your taste. I also like it when there is a lot of sauce so I put more coconut milk.

 

Serves 4

Ingredients:

2 lbs. blue swimmer crabs

2 finger length red chili

5 shallots peeled

1 3/4 inch piece of fresh turmeric or 1 teaspoon ground turmeric

2 cups thick coconut milk

1 teaspoon salt

1/2 a fresh pineapple, peeled and diced around 1 1/2 cups

 

Remove the triangular piece on the underside of the crab. Pull off the gills and other grey or green parts from the body. Wash the crabs under running water. Cut the crabs in half using a cleaver and smash the claws. Rinse it one more time and drain well. Set aside.

Combine the chili, shallots and turmeric in a food processor or blender. Process it for 30 seconds or until it becomes pasty. Add a little coconut milk if needed. You in may also use a mortar and pestle if desired.

Place a large saucepan over medium heat. Pour in the coconut milk. After, add the salt and ground paste. Bring it to a boil.  Stir occasionally so that the coconut milk won’t curdle.

Put the crabs and pineapple to the coconut milk mixture. Cook it or 15-20 minutes or until the crabs are cooked. Adjust the taste by adding salt. Transfer it to a serving bowl or individual bowls. Serve warm with rice.

 

Photo Courtesy Of:  Wallula Junction

Nangka Lemak

By

Nangka lemak or young jackfruit in coconut milk is an Asian stew with a mix of flavors –salty, sour and spicy. Adjust the taste according to what you want. I prefer it less spicy with a lot of coconut milk.

Serves 4

Ingredients:

350g peeled young jackfruit, seeded and cut into bite sized pieces

3-5 pieces of chili, seeded

3-4 shallots, peeled

1 1/2 inch fresh turmeric root, peeled and sliced or 1 teaspoon ground turmeric

2 tablespoons oil

200g boneless chicken, cut into bite-sized pieces

1 1/2 cups thick coconut milk

1 teaspoon salt

2 tablespoons tamarind juice

1 small turmeric leaf

 

Half fill a large pot with water. Place it over high heat and bring it to a boil. Place the jackfruit in the pot and cook it for 8-10 minutes or until it becomes tender. Drain and set aside.

Meanwhile, ground the chili, shallots and turmeric in a food processor or blender. You may use a mortar and pestle for this as well. Add a little oil if needed.

Heat the oil in a large saucepan over medium heat. Stir-fry the spice paste and chicken for 10-15 minutes until it becomes fragrant and the chicken is light brown.

Pour the coconut milk into the saucepan. Add the jackfruit and increase the heat to high. Season it with salt and bring it to a boil. Stir constantly. Reduce the heat to low and let it simmer for 15 minutes. Stir once in a while. Add the tamarind juice and turmeric leaf. Let it simmer for another 5 minutes. Add some more salt if desired. Remove from heat and ladle it onto a serving bowl or individual bowls. Serve immediately with rice.

 

Photo Courtesy Of:   scaredy_kat

Dried Shrimp Sambal

By

Dried shrimp sambal is a mix of salty, sweet and spicy. It goes well with rice, porridge or as a sandwich filling. It can be stored too. All you have to do is bottle it up andrefrigerate.

 

Ingredients:

1 1/2 cups dried shrimps

2 tablespoons oil

1 teaspoon sugar

2 tablespoons lime juice

For the spice paste:

4 candlenuts

8 large dried red chili, seeded

1 teaspoon shrimp paste

1/4 cup shallots

2 tablespoons water

 

Soak the shrimps in warm water for 30 minutes. Strain and remove any hard parts. Place it in a blender or food processor and blend it for 30 seconds or until it becomes smooth. You may also grind it in a food processor if desired.

Next, combine the candlenuts, dried chili, shrimp paste shallots and water in a food processor or blender. Process it for 30 seconds or until it forms a paste.

Heat the oil in a skillet over medium heat. Sauté the spice paste for a minute or two or until it becomes fragrant. Add the sugar and lime juice.

Heat oil in a wok and sauté the spice paste until fragrant then add sugar and lime juice. Cook for 2 minutes.

Place the dried shrimps in the skillet and mix well. Reduce the heat to low and allow it to cook for 6-8 minutes or until the shrimps dry up. Stir constantly. Remove from heat and let it cool completely. Serve with plain rice.

 

Photo Courtesy Of:   stu_spivack

Stir-Fried Pork with Ginger and Cabbage

By

Stir-fried pork with cabbage is an aromatic recipe that you can enjoy over rice. I personally like it with a lot of cabbage to do away with the carbs. The shredded ginger and ginger juice add a lot of zest to the dish making it tastier.

 

Serves 4

Ingredients:

5 tablespoons soy sauce

2 tablespoons fresh ginger juice

2 tablespoons sake

1 teaspoon sugar

2 tablespoons oil

500g pork tenderloin, thinly sliced

3/4 cup cabbage, cut into small squares

2 inch knob fresh ginger, shredded.

 

Place 3 tablespoons of soy sauce, sake, ginger juice and sugar in a small bowl. Mix well until the sugar granules are dissolved.

Heat a tablespoon of oil in a large skillet over medium heat. Stir-fry the pork and season it with soy sauce. Cook it for 4-6 minutes or until the meat is almost cooked.  Remove from the skillet and transfer it to a plate lined with paper towels to drain the excess oil.

Put the remaining oil in the skillet. Add the shredded ginger and stir-fry it for 2-3 minutes or until the ginger is fragrant and the cabbage is soft but crunchy. Return the pork into the skillet.  Pour in the soy sauce mixture. Set the heat to high and cook it for another 2 minutes or until the meat and vegetables absorb the sauce. Transfer to a serving plate and serve immediately with rice.

 

Photo Courtesy Of:  yoppy

Salt and Pepper Squid with Cucumber Salad

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Salt and pepper squid with cucumber salad is a healthy dish that you can prepare in minutes. It is a fusion of Asian and Western cuisine which is great for lunch or dinner. It goes perfectly well with white wine.

 

Serves 4

Ingredients:

500g cleaned squid

1/2 teaspoon cracked black pepper

1 teaspoon sea salt

1/2 teaspoon lemon pepper seasoning

1 tablespoon peanut oil

For the cucumber salad:

1 cucumber, sliced thinly

150g cherry tomatoes, halved

1/3 cup roasted unsalted peanuts, chopped coarsely

1/2 cup loosely packed fresh mint leaves

1 tablespoon red wine vinegar

1 tablespoons peanut oil

 

Clean the squids by removing the ink sacs and remove the heads.  Cut them on the side and open it. Using a small sharp knife, score the inside and make a diagonal pattern without cutting all the way through. Slice into 8 pieces.

Next make the cucumber salad by combining the cucumbers, onions, tomatoes, nuts and mint in a medium sized bowl. Add the vinegar and oil. Gently toss until the vegetables are coated.

Combine the salt, pepper and lemon pepper seasoning. Sprinkle it over the squid.

Heat the oil in a wok over medium heat. Stir-fry squid in batches or until they curl and they are cooked through, around 2-3 minutes. Serve the squid immediately with cucumber salad.

 

Photo Courtesy Of:  thebaron03

Mackerel Congee

By

Mackerel congee is a savory recipe that is perfect for cold weather. It is considered as an Asian comfort food which can be eaten for breakfast, snacks or late supper. It is also a meal replacement that is served to people who are ill because it is easy to digest. Preparing it is simple. All you have to do is boil the ingredients until the rice is soft. Feel free to add more ingredients that will suit your taste.

For this recipe, I decided to add MSG to make the taste more attractive to the palette. It may be a controversial ingredient, but based on research it is safe due to the fact that many other vegetables such as tomatoes, mushrooms and asparagus contain glutamate as well.

 

Serves 4-6

Ingredients:

300g rice

4 cloves garlic, peeled

1 inch knob ginger, peeled and quartered

2L water

2 tablespoons dashi

1/8 teaspoon Ajinomoto (MSG)

Shredded nori for garnish

2 Mackerel fillets

2 tablespoons sesame oil

Salt and pepper to taste

 

Rinse the rice and then soak it for 15 minutes. Drain.

Place the rice, garlic, ginger and water in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and then cook it for 30 minutes or until the rice is soft. Add water if it becomes too thick.

Meanwhile, heat the sesame oil in a medium sized skillet over medium heat. Fry the Mackerel fillets for 6-8 minutes or until it is soft and cooked. Remove from heat and let it cool for 5 minutes. Flake the fish.

Take the garlic and ginger from the porridge. Dice the ginger and crush the garlic. Return it to the saucepan. Add the dashi and MSG. Mix well. Season it with salt and pepper to taste.

Divide the congee among 4 bowls. Top it with the flaked Mackerel and shredded nori. Serve immediately.

 

Photo Courtesy Of:  Raelene G

Stir-fried Three Mushroom Noodles

By

Stir-fried three mushroom noodles is a delicious dish that you can prepare in minutes. The different tastes and texture of the mushroom is enhanced by the hoisin sauce.  You can also add some more vegetables for more color and better taste.

 

Serves 4

Ingredients:

185g egg noodles

1 bunch broccolini

2 teaspoons vegetable oil

8 green shallots, ends trimmed and cut diagonally

1/3 cup hoisin sauce

2 tablespoons dark soy sauce

150g oyster mushrooms

100g shiitake mushrooms, halved

100g enoki mushrooms

 

Place noodles in a pot of boiling water and cook according to package instructions or until soft. Drain well. Return to the pot and then add the soy sauce. Toss until the noodles are coated in soy sauce. Cover to keep warm.

Remove the broccolini florets and then slice the stalks lengthwise to form thin strips. Rinse and set aside to dry.

Next, heat the oil in a wok or saucepan over medium heat. Stir-fry the broccolini florets and stalks for 2-3 minutes or until it turns bright green and it is a bit tender. Add the shallots and cook it for another 2-3 minutes. Pour in the hoisin sauce and place the shiitake and oyster mushrooms in the pan. Cook it for 3-5 minutes or until soft. Add the enoki mushrooms last and stir-fry it for another minute.

Divide the noodles among 4 bowls. Spoon some stir-fried mushrooms over them before serving. Add more hoisin sauce if desired. Serve immediately.

 

Photo Courtesy Of:  La.blasco

Fried Eggplant with Chili Sauce

By

Fried eggplant in chili sauce or sambal terung is a Malaysian dish that is easy to prepare. The eggplant’s sweetness is a great contrast to the spicy sauce. It is a tasty side to meats, but you can eat it as is too. It is very delicious with white rice.

 

Serves 4

Ingredients:

4 eggplants (Asian or Mediterranean variety)

4 tablespoons vegetable oil

For the chili sauce:

8 pieces dried red chili

2 fresh red chili, seeded

6 shallots, peeled

4 garlic cloves, peeled

3 tablespoons oil

2 tablespoons tamarind juice or 1/2 teaspoon tamarind powder

2 teaspoons sugar

1 teaspoon salt

 

Soak the dried chili in warm water for 10-15 minutes or until soft. After, drain them and remove the seeds.

Slice the ends of the eggplants. Cut it into half and then lengthwise. Next, heat the oil in a skillet over medium heat. Fry the eggplant slices in batches for 2-3 minutes per side or until it is browned and wilted. Place the cooked eggplants on a plate lined with paper towels to drain the excess oil.

While frying the eggplants, prepare the chili sauce by combining the soaked dried chili, fresh chili, shallots and garlic in a food processor or blender. Gradually add the oil as you process the ingredients for 1 minute or until you form a paste.  You may also use a mortar and pestle if desired.

In the same skillet, heat three tablespoons of oil and set the heat to medium. Stir-fry the paste for 3-5 minutes or until the oil separates from the paste. Add the tamarind juice, sugar and salt. Stir it for a minute until the sugar and salt are dissolved.

Place the cooked eggplants on a serving dish and top it with Chili sauce. Serve immediately.

 

Photo Courtesy Of:   zoyachubby

Tamarind Fish Soup

By

Tamarind fish soup has a spicy and light sour taste that makes you crave for more. It is best prepared with a lot of garlic and onions. I also prefer adding green leafy vegetables for more fiber.

For this recipe, we used fresh tamarind. If you cannot find any, tamarind paste or tamarind powder will suffice. Adjust the sourness according to your taste. Fish sauce is also a good alternative to salt. Enjoy!

 

Serves 4:

Ingredients:

4 small mackerels, cleaned and cut into half or mackerel steaks (around 1 lb.)

3 cups water

1 teaspoon salt

2 pieces tamarind

6 shallots, peeled and sliced

6 garlic cloves, peeled and sliced

1/2 inch piece of fresh ginger or galangal root, peeled and sliced into strips

2 red chili, seeded and sliced into half

Fresh coriander for garnish

 

Extract the tamarind juice by placing 3 tablespoons of hot water in a small bowl. Add the tamarind and let it soak for 30 seconds. After mash it and then strain and squeeze to get the juice. Discard the tamarind seeds and the pulp. Set the juice aside until needed.

Combine the water tamarind juice, salt, shallots, garlic, ginger and chili in a large saucepan over high heat. Bring it to a boil. Reduce the heat to medium and then let it simmer for 5 minutes.

Place the fish in the saucepan. Allow it to cook for another 8-10 minutes or until the fish is cooked. Ladle it to a serving bowl or individual bowls. Garnish it with coriander leaves before serving. Serve immediately.

 

Photo Courtesy Of:   jeffk