ASIAN MAIN COURSE – Part One

“Green Chicken Curry”

Ingredients:

• Boneless chicken(cut into pieces) (180-g)
• Green curry paste (15-g)
• Coconut milk(200-ml)
• Vegetable oil (15-ml)
• Chicken powder (10-g0)
• Egg plants (mix) (100-g)
• Basil leaf (20-g)
• Sugar (15-g)
• Palm sugar (2-pcs)
• Fish sauce (10-ml)

Methods:

1. Heat cooking pot, put oil and green paste
2. Stir fry a few minutes and add chicken pieces
3. Put coconut milk and vegetables
4. Put the rest of ingredients
5. Seasoning and taste
6. Garnish with basil leafs

“Red Dark Curry”

Ingredients:

• Roasted duck(cut into pieces) (200-g)
• Red curry paste (20-g)
• Coconut milk (200-ml)
• Long bean (50-g)
• Pine apple (1/4-no)
• Green capsicum (1/2-pcs)
• Cooking oil (15-ml)
• Lemon grass (1-stalk)
• Palm sugar (2-pcs)
• Fish sauce (10-ml)
• Basil leaf (50-g)
• Sugar (10-g)
• Chicken powder (10-g)

Methods:

• Sweet curry paste in oil with lemongrass
• Add coconut milk then meat and vegetables
• Seasoning and taste
• Adjust seasoning and finish it
• Garnish with basil leafs

“Phad Thai Sung”

Ingredients:

• Thai rice noodles (120-g)
• Thin sliced chicken (100-g)
• Onion sliced (50-g)
• Garlic chopped (10-g)
• Spring onion cut (50-g)
• Bean sprout (50-g)
• Bean curd stick (1/4-pcs)
• Egg wash (1-no)
• Tamarind sauce (20-g)
• Chili sauce (15-g)
• Sugar (15-g)
• Chili powder (10-g)
• Roast chili powder (5-g)
• Peanut crush (10-g)
• Dried shrimp (5-g)
• Fish sauce (10-ml)

Methods:

1. Heat wok – put oil, onion, garlic and sweat
2. Add meat and egg
3. Put noodles and seasoning
4. Then add the rest of vegetables
5. Adjust the taste and finish it
6. Garnish with spring onion, peanut crush and lime wedges
7. Condiment with peanut, roasted chili powder, shrimp

“Hot & Sour Fish”

Ingredients:

• Sliced fish (200-g)
• Onion cube (30-g)
• Garlic crush (10-g)
• Tomato cube (50-g)
• Spring onion (50-g)
• Celery cut (30-g)
• Thai sweet chili sauce (150-g)
• Seasoning powder (10-g)
• Fresh chili (3-pcs)
• Basil leaf (10-g)
• Cooking oil (10-ml)

Methods:

1. Seasoning fish and deep fried
2. Saute’ onion, garlic with oil then put Thai sweet chili sauce
3. Add all the rest ingredients and taste
4. Add fried fish and mix well
5. Garnish with basil leaf

“Nasi Goreng”

Ingredients:

• Steamed rice (1-cup)
• Green pea (20-g)
• Carrot diced (20-g)
• Bean sprout (30-g)
• Eggs (2-nos)
• Sambal chili paste (30-g)
• Chicken powder (10-g)
• Chicken satay (2-stick)
• Peanut sauce (30-g)
• Cooking oil (50-ml)
• Fresh cracker (2-pcs)
• Onion chop (15-g)
• Garlic chopped (5-g)
• Tomato ring (2-pcs)
• Cucumber ring (2-pcs)
• Tomato ketchup (20-g)

Methods:

1. Heat wok, put oil, stir fry onion and garlic
2. Add egg wash, then put all vegetables
3. Then put rice and seasoning with the rest of species
4. Toss nicely, then add bean sprout to finish it
5. Grilled satay
6. Fried fish cracker
7. Garnish with tomato and cucumber
8. Fried egg on to of rice

“Hainan’s Chicken Rice”

Ingredients:

• Whole poached chicken (1-pcs)
• Steamed rice (250-g)
• Onion (100-g)
• Garlic (50-g)
• Ginger (30-g)
• Chicken skin for oil (300-g)
• Pandar leaf (1-leaf)
• Sesame oil (10-ml)
• Vinegar (10-ml)
• Chicken powder (30-g)
• Sugar (30-g)
• Salt (10-g)
• Fresh chili (50-g)
• Chicken stock (250-g)
• Cucumber (2-ring)
• Tomato (2-ring)
• Coriander leaf (20-g)

Methods:

1. Wash chicken nicely and poached in water with salt, ginger, onion, garlic for 50-minutes
2. Saute’ chicken oil with chopped onion, garlic, ginger
3. Cook rice together with chicken gravy oil, seasoning and pandan leafs
4. Tomato & cucumber for garnish, coriander leafs.
5. Chop garlic , ginger, chili, coriander, sugar, vinegar, chicken powder (for sauce)

“Prawn Sambal”

Ingredients:

• Sambal chili
• Dried chili powder (50-g)
• Shrimp paste (30-g)
• Shrimp powder (20-g)
• Chop lemongrass (30-g)
• Chop onion (100-g)
• Chop garlic (50-g)
• Chop ginger (30-g)
• Fish sauce (30-ml)
• Oil (100-ml)
• Chili sauce (30-g)
• Chili powder (15-g)
• Sugar (30-g)
• Water (100-g)
• Spring onion (50-g)
• Tomato ketchup (50-g)

Methods:

1. Clean prawn, seasoning and deep fried
2. Heat wok, put some oil then…..
3. Mix sambal chili and prawn very well
4. Garnish with chop spring onion
5. Served with steamed rice and side dish vegetables

“Char Kway Teow”

Ingredients:

• Board rice noodles (400-g)
• Prawn with shell (6-pcs)
• Bean sprout (100-g)
• Chives (30-g)
• Onion sliced (50-g)
• Sambal chili (30-g)
• Egg wash (1-no)
• Light soy (10-ml)
• Dark soy (5-ml)
• Chili powder (15-g)
• Cooking oil (50-g)

Methods:

1. Heat wok and put oil, stir-in onion
2. Add prawn with some seasoning, and fry
3. Put egg wash , then mix in noodles
4. Put other seasoning and stir fry with high heat
5. Adjust seasoning and taste
6. Garnish with some cut chives

“Chicken Biryani”

Ingredients:

For Marinating

• Chicken (250-g)
• Chili powder (2-g)
• Turmeric powder (some)
• Yoghurt (30-g)
• Seasoning (20-g)

Rice cooking

• Rice (500-g)
• Onion slice (60-g)
• Ginger julienne (20-g)
• Mint leaf (20-g)
• Coriander leaf (20-g)
• Ghee (50-g)

Curry Gravy”

• Ghee/ oil (50-g)
• Onion chop (50-g)
• Ginger garlic paste (30-g)
• Bay leaf (2-pcs)
• Cinnamon stick (1-stick)
• Cardamom (5-pcs)
• Clove (3-pcs)
• Cumin seed (5-g)
• Five spice powder (20-g)
• Turmeric powder (2-g)
• Curry powder (5-g)
• Pepper powder (2-g)
• Coriander powder (5-g)
• Special masala (15-g)
• Chili powder (30-g)

“Butter Chicken Curry”

Ingredients:

• Chicken cut into pieces (200-g)
• Oil (20-ml)
• Curry powder (10-g)
• Onion sliced (50-g)
• Garlic chopped (20-g)
• Ginger chopped (10-g)
• Butter (40-g)
• Chili powder (200-g)
• Salt & pepper (5-g)
• Yoghurt (100-g)

Methods:

1. Seasoning chicken with yoghurt and marinate
2. Cook all the ingredients to get nicely gravy
3. In a big pot, mix chicken with gravy and cook with slow fire for 30-minutes
4. Served with steamed rice (or) nan bread

“Braised Chicken with Mushroom”

Ingredients:

• Boneless chicken (200-g)
• Black mushroom (3-pcs)
• Carrot cube (1-pcs)
• Onion cube (1-pcs)
• Garlic crush (3-clove)
• Ginger sliced (1-pcs)
• Oyster sauce (20-g)
• Soya sauce (20-g)
• Spring onion (20-g)
• Celery (10-g)
• Seasoning (20-g)

Methods:

1. Heat cooking pot and pour oil
2. Saute’ onion, garlic, ginger
3. Put chicken and vegetables and stir
4. Add some stock and all of seasoning
5. Cook for 10-minutes on cover
6. Adjust seasoning and taste
7. Garnish with spring onion and celery

“Sweet and Sour Fish”

Ingredients:

• Diced fish (200-g)
• Onion cube (50-g)
• Capsicum (30-g)
• Tomato (50-g)
• Pineapple (50-g)
• Cucumber (50-g)
• Spring onion (30-g)
• Ginger (1-pcs)

“Sauce”

Methods

• Tomato ketchup (50-g)
• Orange juice (30-ml)
• Vinegar (20-ml)
• Sugar (30-g)
• Corn starch (10-g)

Methods:

1. Marinate fish with salt, pepper, seasoning powder, egg wash and corn flour, then deep fried
2. Heat wok, put oil on high heat
3. Add corn, capsicum and stir-fried for1-minute
4. Add fish and other ingredients, then stir
5. Add the sauce and stir until everything is coated

See you in next articles.

Continue to read Part Two

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