Butter prawn

this is autentic of malaysia dishes,The brown bits in the picture are killer in taste–the toasted kerisik (grated coconut) reveals layer upon layer of complex flavors–buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and perfectly.

Ingredients

1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set asid
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut mixed with egg yolk Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

tom yam kung

ingredient:
675 ml chicken stock
3 stalks of lemongrass, cut slices.
3 lime leaves
6 medium sized prawn,shelled but not deheaded
150 g mushrooms,halved
5 fresh small whole green chillies
10 gr coriander leave, sliced
3tbsp lime juice
fish sauce


boil the stock in a pan, add the lemon grass and lime leaf,then the prawns and mushrooms,when the prawns are cooked,about 8-10 minutes.remove the pan from the heat and add rest of the ingredients,let stand for 5 minutes,then check the seasoning,adding more fish sauce or lime juice,or breakingup the chillies to realease more heat as required.soup should be spice saour and litlle salty.

sushi.. sushi...I like it

Californian Sushi Roll recipe
Ingredients:
1 cup of cooked rice, warm.
½ cup of cooked crab meat.
½ cup of vinegar.
½ cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
½ avocado, chopped.
Wasabi paste.

Directions:
Mix the vinegar and the sugar in a saucepan and bring to a boil.

Cook until sugar has dissolved completely; remove from heat.

Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.

Stir the sesame seeds into the rice.

Press pickled rice into a square.

Cut rice into squares.

Press each square so that rice clings, and dab some wasabi paste on each square.


moderate sushi(shrimp sushi with mayo)
Ingredients
•6 sheets nori
•3 cups sumeshi
•12 pieces tempura shrimp
•6 oz sashimi-grade tuna
•1 small cucumber
•1/2 cup mayonnaise
•1 tbsp Sriracha sauce

Cooking Directions
1.Cook sushi rice.
2.Bake the tempura shrimp for 12 minutes at 350°F, or as instructed on the package.
3.Remove the tails from the tempura shrimp.
4.Slice the tuna into long strips, about 1 cm in diameter.
5.Slice the cucumber into long, thin sticks.
6.Mix the mayonnaise and Sriracha sauce.
7.Roll the sushi inside-out, using 2 tempura shrimp, a strip of tuna, and a stick of cucumber as your fillings.
8.Drizzle with spicy mayonnaise.
9.Enjoy!

mohinga (burmese fish soup)

when I was in yangon for several month, I love to eat mohinga for breakfast... I know this resipe. from my maid at that time.she's introduce this one for me and I love it.

ingredients:
30 tical tasty fish ground ginger,grated
3 strips lemon grass ground rice, parched
fish sauce oil
dried chili powder tumeric
chick peas
garlic
10 piece shaloot.



METHOD:
1. boil the fish,lemon grass and fish sauce. add some tumeric and salt to the saucepan.when the fish is soft, remove from the soup and skin it. retain the soup.put the fish bones in a blender and mix with water.strain out the bones and add this liquid to the firt boiled fish soup.boil the gram with water and strain.(use the liquid as a gram soup)

2. heat the pan and fry the garlic,ginger, and skinned fish.then put in the medium sizes saucepan with previously boiled fish soupand gram soup.add ground rice (parched) and some water.then add some shallot. in addition, if you like, add some bananas stem (wash and cut thinly).bring to the boil.season with pepper to taste.

3. when shallot are becoming soft and the fish soup is boiling, it ready to serve. add dried chili powder to colour soup. fry some garlic ,whle frying add a pinch of tumeric. the garlic should become a golden colour.

4. serve the fish soup with fried garlic, coriander leaf and spring onion,dried chilli powder and lime.It can also be served with duck eggs.

neopolitan pizza

this pizza I learn from my friend,she is jordanian lady who's love pizza very much.

Ingredients
•500g Bread Mix (Ciabatta or Mixed Grain are my personal preferences)
•3 tablespoons olive oil
•1 clove garlic, finely chopped or crushed
•1 can chopped tomatoes
•Salt & freshly ground black pepper
•2 teaspoons oregano
•4 tablespoons olive oil (extra virgin if you have it)
Putting this pizza together takes around 20-25 minutes, including preparing the topping.

1.Preheat oven to 220C, GM8
2.Prepare the bread mix, as per packet instructions
3.Heat the oil in a saucepan
4.Add the crushed garlic and fry gently for just a few seconds (do not overcook or it can become bitter)
5.Add the can of chopped tomatoes, reserving some of the liquid
6.Cover & simmer for 15-20 minutes
7.If you make this topping ahead of time, the flavors get even better
8.Season
9.Grease a baking tray with oil
10.Spread out the prepared dough, right to the edges of the tray
11.Spoon out the tomato mix over the dough, as close to the edges as you can
12.Sprinkle with the oregano and drizzle with the remaining oil
13.Bake in hot oven for 10-15 minutes
14.Serve hot!
If you love cheese or pepperoni you can add them on top, but it really isn't necessary, the flavors in this are lovely and fresh all on their own.

tips: you can add any ingredients as you like on yours pizza

Padang satay

Ingredients:
½ cup sliced onion
5 cloves garlic, sliced
3 tablespoons peanut or corn oil
2 veal or beef hearts, quartered
2 lbs. beef chuck, cut into 4-inch chunks
1½ lbs. veal tongue, cut into 3 pieces
1 lb. beef tripe, cleaned and cut into 4 pieces
2 tablespoons fresh red hot chili, blended into a paste
2 tablespoons salt
1 tablespoon turmeric
1 tablespoon fine chopped ginger
1½ tablespoons coriander
1 teaspoon ground cumin
3 pieces of jeruk purut, or 3 square inches of lemon peel
2 salam leaves
1 piece of laos
1 2-inch cinnamon stick
1 cup water
2 stalks lemon grass
3 cups coconut milk
THE SAUCE:

2 cups coconut milk
1 cup rice flour
Reserved meat sauce
2 teaspoons salt
½ ripe tomato, sliced thin
Bamboo skewers

Instructions:
Fry the onion and garlic lightly in the oil in a large sauce-pan. Add all the other ingredients except the coconut milk, and mix well. Cook, covered, for about one and one-half hours, or until the meats are soft. Then add the coconut milk, and cook for thirty minutes. Remove the meats, and reserve this meat sauce, which should measure about 2 cups.
To make the sauce, mix the coconut milk and rice flour into a thin paste. Bring the reserved meat sauce to a boil, and add the rice flour paste, salt and tomato. Cook and stir, for ten minutes over a low flame until the sauce is well mixed. If it becomes too thick, add ½ cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
Cut all the cooked meats into ½-inch cubes. Put 5 cubes of different meats on each skewer so that you have a contrast in textures. Heat the skewer briefly over a charcoal fire, gas or electric broiler; then dip it liberally into the warm rice sauce. The satays are usually eaten with rice rolls (lontong if in indonesian language)

ayam bakar/grilled chicken

Ingredients:
1 chicken, non-broiler (2 pieces of breasts and 2 pieces of thighs)
4 shallots
2 cloves garlic
½ tsp. coriander seeds
½ tsp. cumin seeds
6 candlenuts
2 salam leaves
1 stalk lemongrass
2 cm lengkuas (galangal)
4 lime leaves (jeruk purut)
1½ lt. coconut milk (santan)
1 Tbs. sweet soy sauce
salt and pepper to taste

Fry coriander and cumin seeds (without oil then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.
Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out. Finally, smear the chicken with sweet ketchup then grill it until even.
Ready to serve

Fried rice

•1/2 lb. chicken breast (or any other choice of meat)
•1 onion
•1 green peppers
•4 white mushrooms
•4 tbsp ketchup
•1 tbsp vegetable oil
•4 eggs
•4 cups cooked / steamed rice
•Salt and pepper to season
Cooking Directions:

1.Dice chicken, green pepper, mushrooms, and onion.
2.Heat vegetable oil in a frying pan and saute diced chicken.
3.Add diced onion, mushrooms, and green pepper in the frying pan and saute together.
4.Add cooked / steamed rice in the pan and mix well. Sprinkle some salt and pepper.
5.Stop the heat and add ketchup and mix well.
6.Heat another frying pan and put some vegetable oil.
7.Whisk an egg in a bowl and pour the egg in the frying pan. Quickly spread the egg in the frying pan and make a thin, large, and round omelet.
8.Place chicken rice in the middle of the omelet and fold top and bottom sides of omelet over the chicken rice.
9.Cover the frying pan with a plate and turn them over to place the rice in the plate.
10.Put some ketchup on top of rice and serve hot.
11.Repeat step 6 - 10 to make four plate.

spicy marinated pork

Daeji Bulgogi is another popular Korean meat dish similar to bulgogi. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red pepper paste sauce with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and kochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.

Recipe Ingredients

•1 pound lean and boneless pork, cut into thin slices
•3 tablespoons soy sauce
•2 tablespoons crushed garlic
•1/2 teaspoon crushed gingerroot
•2 tablespoons brown sugar
•2 tablespoons red pepper sauce
•1 teaspoon red pepper flakes
•2 tablespoons rice wine (sake)
•2 tablespoons sesame oil
•1 onion

1.Combine all the ingredients for the marinade and stir in a large mixing bowl.
2.Add the pork and marinate for 30-60 minutes.
3.Grill or pan-fry and serve with steamed rice.

bulgogi

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.

•1 pound thinly sliced steak
•5 tbsp sugar
•1/2 cup soy sauce
•2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
•1/4 tsp salt
•5 tbsp Mirin (sweet sake, optional)
•2 tbsp sesame oil
•2 tbsp toasted sesame seeds
•1 cup split green onions
•2 cups thinly sliced carrots (optional)



cooking direction:

1.Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
2.Cook over medium high heat until meat is just short of desired completion.
3.Add carrots and cook for an additional 3 minutes.
4.Serve with rice.

maeuntang

Maeun-Tang is a hot spicy fish soup boiled with kochujang (Korean chili pepper paste), kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and potentially more kochujang to meet everyone's taste buds.

Recipe Ingredients (Yield: 4 Servings)

•2 trouts *whole (12-14 inches) or other fishes listed above. Use discretion in size if cooking with other fish
•1/2 cup radish, thin sliced
•2-3 red chilies, cut in a bias
•3 green onions, cut in a bias
•3-4 crown daisy, cut top part into 3 inches
•4-5 parsley, take out leaves and cut into 3 inches
•6 tbsp kochujang
•1 tbsp soy sauce
•2 tbsp kochukaru
•3 tbsp minced garlic
•3 tbsp salt
•6 cups water
•1/4 squash, thin sliced (optional)
•10 oz bean curds (optional)
Cooking Directions

1.Scale and wash the fish, then vertically cut into several pieces.
2.Put water in a pot, start boiling.
3.Add kochujang, kochukaru and soy sauce. Bring to a boil.
4.Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
5.Add fish and garlic.
6.Heat until fish is completely cooked and add salt to taste.
7.Add green onions and parsley.
8.Cook for another 1-2 minute and add crown daisy.
9.Serve hot with white rice.