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Crunchy Fritters

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 20 April 2003 @ 16:34:42

1 capsicum
1 banana
4-5 baby corns
1/2 cup plain flour
1 tbsp. cornflour
1/4 cup rice flour
1 tsp. soya sauce
1/2 tsp. vinegar
1 tsp. green chilli sauce
1" piece ginger grated
2-3 pods garlic grated
salt to taste
oil to deep fry
1 green chilli finely chopped (optional)


Deseed and slit capsicum in thick vertical strips. Slice baby corn in vertical halves.
Peel and stil the banana vertically in quarters. Keep aside.
Mix the flours, vinegar sauces, ginger, garlic, chilli and salt and make a batter.
The batter should not be too thick, it should coat the vegetables slices thinly.
Heat oil in a frying pan, dip the vegetables, in the batter, piece by piece.
Gently put into the hot oil. Allow to become crisp on medium heat.
Drain and place on a kitchen paper to absorb extra oil.
Serve hot with tomato ketchup or red chilli garlic sauce.

Making time: 15 minutes
Makes: 18-20 assorted fritters
Shelflife: Best served immediately

Variation: Use any other vegetables (eg. cauliflower) or fruit (eg. cooking apples) of your choice.


Potato Chinese

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:35:12

3 potatoes boiled but firm
1 bunch spring onion chopped into 1" pieces
1 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/2 tsp. red chilli finely chopped (fresh or dried)
1/2 tsp. sugar
1 tsp. soya sauce
1 tsp. tomato sauce
1 tbsp. cornflour
1/4 cup water
2 tbsp. oil
salt to taste


Mix the cornflour and water. Keep aside.
Peel and chop the potatoes into long thick chunks.
Heat oil in a wok or pan, add some potatoes at a time.
Fry till light golden brown. Finish all potatoes similarly.
Keep aside. Remove half the oil.
In the remaining oil, add the chillies, ginger and garlic.
Fry for a minute. Add the potatoes.
Add sauces, salt and sugar.
Stir well and add the cornflour solution.
Cook till the wateriness is gone.
Add spring onions and stir. Serve hot.

Making time: 10 minutes (excluding potato boiling time)
Makes: 3 servings
Shelflife: Best fresh ( potatoes may be boiled in advance)


Vegetable Spring Rolls

Admin :: Edit

Country of the Food: Chinese | Email to Author               Posted on 20 April 2003 @ 16:35:41

For cover:
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk

Mix all ingredients and form batter.
Make thin round pancakes on a hot griddle.
Do not over roast.
For filling:
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tsp. capsicum thinly sliced
1 bunch spring onion cut 1pieces
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
salt to taste
chilli cauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil


Heat oil in a wok, add all vegetables.
Stir fry, add noodles.
Season with salt, chilli sauce and green chilli.
How to Fry
Put oil in a kadai to deep fry.
Place some filling on a pancake end to end.
Fold ends and hold, then roll in a tight roll
Seal edge with water. (or a paste of cornflour and water)
Deep fry till golden brown.
Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.

Making time: 45 minutes
Makes: 5 servings
Shelflife: Best fresh only.


Chinese Hot and Sour Onions

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:36:08

2 large white onions
3 fresh red hot chillies
2 tbsp. oil
1 1/2 tsp. white vinegar
1 1/2 tsp. brown vinegar
3-4 pinches pepper powder
1/4 tsp. sugar
salt to taste


Peel and halve onions, chop into eight chunks each half.
Slice chillies thin and diagonally.
Heat oil, add chillies and onions, stirfry for 3-4 minutes.
Add all other ingredients, saute further 2 minutes.
Serve hot, with rice or bread.
Making time: 15 minutes
Makes: 2-3 servings
Shelflife: Best fresh


Chicken Rendang (Chicken in Coconut Milk)

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:16:05


1 kg Chicken (clean and cut into 12 pieces)
2-3 cups Coconut Milk (extracted from 1/2 grated coconut. The easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result)

To grind in a paste:
10-15 dried Chillies (soaked till plump)
6 large Bombay Onions
10 cloves Garlic, peeled
2 cm Galangal (lengkuas)
2 cm Turmeric root (optional)
2 cm Ginger
4 Lemon Grass
1/2 cup Oil
Salt to taste


Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Add the chicken and mix throughly.
Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil starts to surface for at least 30-40 minutes over low flame.
Serve hot


Nasi Lemak and Prawn Sambal

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:16:41

Nasi Lemak is a favourite dish among the people of Malaysia. People of all religion love this dish .This is a Malay dish which was said brought by the Portuguese when they invaded this country in the olden days.


500 gm long grain rice (wash and soak in water for 15 minutes then drain it)
700 ml Coconut Milk
1" ginger (sliced thinly)
1 tsp salt
2 screwpine leaves (knotted)


Combine the rice, coconut milk, ginger, salt and screwpine leaves in a rice cooker.
Once the rice is cooked stir it with a fork.
Prawn Sambal


500 gm Prawns (clean and take out the shell)
2 big Onions(sliced)
1/2 tsp Turmeric powder
1 tbsp Tamarind paste mix with 1/2 cup water, strained
Oil, Salt and Sugar

Ground together in to a paste:
10 dried Chillies(soak in water)
6 Red Chillies
1 tsp Belacan(shrimp paste)
5 Candlenuts(buah keras)


Heat oil and saute the grounded ingredients till fragrant.
Add in prawns and stir-fry till prawns turn pink.
Pour the tamarind juice, salt, sugar and turmeric powder.
If preferred you can also add 1/2 cup coconut milk (optional).
Cook till gravy has thickened.
Nasi Lemak is a set-meal which is served with sambal (prawns, squids or anchovies), sliced cucumber, boiled egg, fried anchovies and groundnuts and also with a stir-fry vegetable.


Anchovies Sambal

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:17:13

Anchovies Sambal or Sambal Ikan Bilis which goes very well Nasi Lemak.There are many ways of doing this sambal, you can add garlic or ginger or both together, you can also do this sambal with dried chillies or chilli paste that you purchase from the wet market but do not use chilli powder because the taste would differ.


3/4 cup of cleaned Anchovies
2 tbsp of Tamarind Juice
1/4 tbsp Sugar
1/2 tsp Salt
1/2 tsp Turmeric powder

Grind into a paste
10 dried Chillies (soak in Lukewarm water)
4 Garlic
7 -10 Shallots/2 Onions
1" Shrimp paste (belacan)


Heat oil and stir fry the grind paste until oil surface in low fire.
Add in the sugar, salt, turmeric powder and tamarind juice, stir until the colour turn blood red
Add in the anchovies and cook until anchovies are cooked.
Serve with Nasi Lemak.



Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:17:52

Onde-Onde is a tea time kuih snack. Its sweet and a favourite with children.


1 cup Coconut Milk
1 Screwpine Leave or 1/2 tsp Pandan Paste
1 tsp Sugar
Green Colouring
1/2 cup block Brown Sugar (gula melaka)(chopped up)

For coating:
1 cup fresh grated Coconut (the white part only)
A pinch of Salt


Extract coconut milk using a blender.
Add in the screwpine leave and blend together.
Sieve it. Leave aside.
Mix grated coconut with salt. Leave aside.
Mix sugar and colouring into the coconut milk.
In a bowl add in the rice flour, add bit by bit the coconut milk and make into a dough.
Boil some water in a bowl.
Leave it to boil first.
Take a marble size or bigger the dough.
Flatten it in your palm add a bit of chopped brown sugar as filling and cover and roll into a small ball size.
Immediately put it into boiling water.
Do the same way with the rest of the dough.
Cooked balls will float up in the water.
Dish out and roll it in the grated coconut.
Leave it to cool before serving. (try using rose essence if you can't get screwpine leaves)


Egg Sambal

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:18:26

Egg Sambal is a hot dish but tasty, can be a side dish for briyani.


6 boiled small Eggs (wipe it clean so there is no liquid)
2 tbsp Tomato Sauce
1 tbsp Chilli Sauce
Salt & Sugar
1-2 tbsp Tamarind juice

For the Sambal/Grind:
10 dried Chillies (soak in water for 30 min)
5 Garlic
1' Shrimp paste (belacan)
10 Shallots or 2 large Onions


In low fire add in the eggs and fry gently.
Dish out once all the sides are fried.
For the sambal (use the same oil, add more if required)
Saute the grinded ingredients until oil surface
Add in the sauces, salt and sugar, tamarind juice and close the fire.
Add in the fried eggs and well coat the eggs with the sambal.
The gravy is a dried version.


Crab Rendang

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:20:03


4 large crabs(halve)
2 cups thick coconut milk
salt to taste

Ingredients to be pounded
10 or more dried red chillies(soak in water)
3 lemon grass (use the white part only)(serai)
1/2 in fresh turmeric(kunyit basah)
5 nips garlic
1-1/2 " ginger
4 larde bombay onions or 15 shallots
2cm galangal(lengkuas)
1/2 tsp cumin seeds


Heat oil in wok
Stir fry the pounded ingredients until fragrant
Add in the coconut milk and let it simmer gently.
Half way, add in the crabs and cook until required thickness or dried


Cucur Udang (Deep fried ladle cakes with prawns)

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:21:35


This dish can be made as a side dish or a tea snack.
120 gms self-raising flour
a pinch of baking powder
1/2 tsp salt
1 egg,beaten with a fork
150ml water
100gm shelled prawns
50gm beansprouts
Chopped: 1 large onions, 2 stalks spring onions

For the chilli sauce
4 fresh red chillies
1 shallots
1 nip garlic
1-1/2" ginger
2 tbsp tomato sauce
sugar and salt to taste
2 tbsp white or artificial vinegar

Combine all the ingredients in a mixer and grind smoothly. Add water to get a semi light consistency. Marinate for 1 hr before serving.

Method for the cake:

Mix all the ingredients in a bowl except the prawns.
Heat oil in a deep saucepan for deep frying.
Dip a metal ladle into a hot oil for 1 min
Remove the ladle and put in about 11/2tbsp of batter mixture to fill ladle.
Press in a prawn in the center.
Deep fry until the cake turns golden
Loosen the cake from the ladle with a small knife.
Drop the cake into hot oil again and cook until it turns golden brown
Drain in absorbent paper,serve with chilli sauce.


Simple Prawn Sambal

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:22:24


1/2 kg prawns (semi large)
salt and sugar to taste
1 tbsp tamarind juice

Ingredients to pound
5 dried chillies (soak in water)
4 fresh red chillies
1" fresh turmeric (Kunyit basah)
1/2" shrimp paste (belacan)
10 shallots/or more


Saute the pounded ingredients in low fire until fragrant.
Add in prawns and combine with the sauce.
Add in tamarind juice, salt and sugar to taste.
Cook until prawns are done.
Garnish with chopped coriander leaves or spring onions


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