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Steamed Crab

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:22:58

Ingredients

1 kg Crab, cleaned and halve

Grounded Ingredients:

2 lemon grass (serai)
1" galangal(lengkuas)
3 nips garlic
1" ginger

For the sauce:
1 tbsp light soya sauce
3 tbsp thick soya sauce
2 tbsp oyster sauce
1 tbsp sweet plum sauce(optional)
A few drops sesame oil
1-1/2 tsp corn flour + 1 cup water
Salt to taste
2 tsp sugar

For Garnishing:

2 red chillies chopped thinly
1 stalk spring onions

Method:


Place the crab on a metal pan ready to steam.
Combine the pounded ingredients and the sauces together in a different bowl. Stir mixture to get a smooth sauce.
Pour the sauce on the crab.
Place the metal pan over rapid boiling water.
Wipe off the cover before closing.
Steam for 35-40 min.
Garnish with red chillies and spring onions. Serve hot with rice.

 

Fried Crab In Chilli Sauce

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:23:42

Ingredients

1kg crabs,washed ,cleaned and cut into pcs
5 tbsp cornflour
5 cups oil for deep-frying
1 egg beaten

Ingredients A
3 tbsp ground chillies
1tbsp chopped ginger
2tbsp chopped garlic and shallots
2 tbsp tomato paste

Ingredients B
2 cups water
1 tbsp Lea & Perrin Sauce
2 tbsp sugar
1 tsp sesame oil
1 chicken cube(crumble)
salt to taste

Method:


Heat oil until very hot,sprinkle corn-flour onto crab pieces and shake well.
Deep fry crabs for 1 min ,dish out and drain.
Leave 4 tbsp oil in wok, saute ingredients A until fragrant, add crabs and ingredients B and mix well.
Cover and cook for 3 min until crabs are cooked.
Lower fire and mix in the egg. Taste and dish onto serving plate.
Serve hot with rice.

 

Pandan Chicken

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:25:01

This recipe uses screwpine leaves (pandan leaves in Malay, Rampe in Sinhala).

Ingredients

200g chicken pieces
1/2 cup grated coconut
3 red chillies
8 shallots
2 lemon grass
1 tbsp oyster sauce
1 tbsp plum sauce or honey
1 egg
60g corn flour
60ml light soy sauce
Salt and sugar to taste
3 tbsp yogurt
Pandan leaves
Cooking oil for deep frying

Method:


Dice the chicken into required size.
Coarsely pound the red chillies, shallots and lemon grass.
Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour, salt, sugar to taste.
Marinate for 2 hours.
Wrap one chicken piece at a time in pandan leaves
Deep fry chicken until cooked.

 

Grilled Fish in Banana Leaves

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:25:44

Ingredients

500g Indian mackerel/spanish mackerel
some banana leaves (20cmX 30cm) and stapler
Sambal,to serve with fish
10 fresh red chillies
2-1/2 cm toasted shrimp paste/belacan
1 tbsp lime juice
salt to taste

Ingredients A
60g shallots,chopped
60g garlic,chopped
2 tbsp curry powder
2 tbsp chilli powder
1 tsp turmeric powder/saffron powder
6 tbsp thick coconut milk
1-1/2 tsp salt

Method:


Mix fish with ingredients a and season for at least 1 hour in fridge.
Wrap each fish individually with a piece of banana leaf (by rolling up)
Staple both ends.
Grill fish in a preheated oven at 220oC for 15 min.
Turn over and grill for another 10 min.
Serve hot with the prepared sambal.
For the sambal,pound red chillies and shrimp paste until smooth
Add in the lime juice/limau kasturi juice.

 

Seafood Fried Rice

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:26:14

Ingredients

2 bowls cooked cold rice
100g prawns, shelled
100g chicken pieces
3 pips garlic, pounded
3 red chillies, chopped
50g green peas, corns and diced carrots
1 egg beaten
4 tbsp oil

Seasoning
2 tbsp thin soy sauce
1/2 tsp Chinese cooking wine(optional)
Some chopped spring onions for garnishing

Method:


Heat oil and saute the garlic.
Add prawns and chicken and stir fry until cooked.
Add red chillies, rice, green peas,
Stir fry until well mixed and hot
Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
Add salt and pepper.
Dish on to plate and garnish with spring onions.
Note: U can use a bit of ginger and shallots if preferred.

 

Turmeric Chicken Curry

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:26:47

Ingredients

1 Chicken (cut into 16 pcs)
2 Potatoes (cut into cubes)
3 Tomatoes (chopped)
4 stalks Lemon Grass (bruised)
1 stalk Curry Leave
1 large Onion (chopped)
4 cups Coconut Milk (semi thickness)
1 Cinnamon stick
3 Cloves
3 Cardamoms
1 Star Anise

To grind into a paste

4 large Bombay Onions
4 cloves Garlic
3 cm Ginger
2 cm fresh Turmeric/kunyit basah
7 fresh Red Chillies or more
1/2 tsp Cumin seeds (optional)
3 tbsp Chicken Curry Powder

Method:


Saute cinnamon stick, cloves, cardamoms and star anise.
Add in chopped onions and stir fry.
Once fragrant add in the pounded ingredients and stir fry again.
Add in the tomatoes and fry further for 1 minute.
Mix in chicken, potatoes, lemon grass and 2 cups of water.
Season with salt.
Leave the curry to simmer gently.
After 20 minutes add in the coconut milk and simmer further.
Add in the curry leaves finally and dish out.
Note:Do not use turmeric powder then the taste varies.

 

Rendang Kunyit

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:27:19

Ingredients

This dish is not spicy but with a very rich taste of turmeric and its yellow in colour. There are many different ways of preparing rendang in Malaysia. Each state in Malaysia has a different taste in their rendang. Mainly these rendangs are prepared by mixing the coconut milk, chicken and pounded spices together and left to simmer down gently until thick. Kerisik is added finally into the rendang dish to give a brown colouring and a rich taste.

1 Chicken (cleaned and cut into 10 pcs)
2 tsp Turmeric powder
Salt to taste

Marinate the chicken with turmeric powder and salt for 1/2 an hour and deep fry partially.

Grind into a paste

3 cm fresh Turmeric (kunyit basah)
2 Turmeric Leaves (daun kunyit)
3 stalks Lemon Grass
10 Shallots or 4 large Bombay Onions
4 clove Garlic
2 cm Ginger
3 cups Coconut Milk (semi thickness)
Salt to taste

Method:


In a wok add in coconut milk, and pounded ingredients
Stir and leave to simmer gently in low heat.
Add in chicken pieces and salt and cook until gravy thickens.
For those who like kerisik 1 cup grated white coconut In a wok stir fry the coconut until oil surface by itself.
Pound the coconut slightly and mix into any type of rendang dishes.

 

Stir Fried Vegetables

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:27:54

Ingredients

2 cloves Garlic-chopped
1/2 cup Cauliflower
5-4 french Beans (cut 2cm long)
1-2 young Corn (cut narrowly)
2 tbsp shredded Carrot
2 pcs Cabbage (break into pieces with hand)
3-4 pcs Prawns
A few pieces boneless Chicken Meat

Sauce Ingredients

1-1/2 cup water or Chicken Stock
2 tbsp Oyster Sauce
3 tbsp light Soya Sauce
A few drops of Sesame Oil
Salt & Sugar
1 tbsp dark Soya Sauce (optional)
2 tsp Cornflour mix with 4 tbsp water

Method:


Heat 3 tbsp oil in a wok
Add in the chopped garlic and let it brown in low flame.
Add in prawns and chicken meat.
Stir fry until pieces are cooked.
Add in the vegetables except cabbage.
Stir-fry and add in the sauce (It is advisable to prepare the sauce ingredients earlier in a bowl).
Half way add in the cabbage and let it simmer.
Finally add in cornflour mixture and stir for 1 minute.
Once the sauce thicken dish out.
Serve hot with Rice.

 

Malay Stir-Fry Noodle

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:28:26

This dish is sold in the Hawker Center.

Ingredients

150 gm Noodle
1/2 cup boneless Chicken Meat
some Prawns and Fish balls
1 Egg(beaten)
1/2 cup Beansprouts
150 gm Mustard greens-cut into 2-1/2 cm
2 clove Garlic-chopped
3 Shallots - sliced thinly
1-2 tbsp Chilli Paste

Seasoning:
1 tbsp Chilli Sauce
1/2 tbsp Tomato Sauce
2 tbsp thick Soya Sauce
Salt and Sugar

Garnishing:
Shredded Cucumber
Chopped Spring Onions
Shallots crisps

Method:


Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown.
Add shallots and chilli paste and fry further.
Mix in chicken meat, prawns and fish balls and stir fry.
Add in the noodle and all the sauces.
Add seasoning and sprinkle with a little water
Mix in all the fried ingredients together.
Spread all the ingredients around the wok
Create an empty space in the center
Add in the beaten egg into it and a bit more oil.
Cover the egg with the ingredients and stir-fry evenly.
Finally add in mustard leaves and beansprouts
Stir another 3-4 minutes.
Remove the dish to a plate and garnish it.
You can also use vermicelli instead of noodles. Soak and drain the vermicelli before using.

 

Steamed Pomfret In Sauce

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:29:09

Ingredients

1 large Pomfret (clean, cut slants and across)

Pounded ingredients:
1 Lemon Grass
4 Kaffir Lime Leaves
2 nips Garlic
1" Ginger

Sauce ingredients/Combine in a bowl
4 tbsp Black Soya Sauce
2 tbsp Light Soya Sauce
A few drops Sesame Oil
1 1/2 tsp Sugar
Salt to taste
1-1/2 tsp Corn Flour
1/2 cup Water

Method:


Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.

 

Eggplant With Prawns

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:29:49

Ingredients

2-3 Eggplant (cut into 4cm long and halve it)
8 fresh Prawns (leave the tail intact)
2 cm Shrimp Paste (belacan)
2 clove Garlic (chopped)
1 large Onion (chopped)
2 tsp Chilli Paste/ chilli boh
1 cm fresh Turmeric (pounded)/kunyit basah
Salt and Sugar to taste

Method:


Heat the wok, put in the shrimp paste and roast it.
Break it into bits.
Roast until fragrant. Then add in 6 tbsp oil.
Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste.
Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water
Cook until done. Use low flame for this dish.
Note:Can use turmeric powder instead for fresh turmeric.

 

Nyonya Fried Chicken

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:30:38

Ingredients

1 chicken (cut into 8 or 16 pieces)
1 tbsp thick soya sauce
1/2 tbsp chicken granules or chicken cube
1 tbsp corn flour
3/4 tsp salt
1/2 tsp sugar

To grind into a paste and marinate:
2 lemon grass
10 shallots
3 sprig of curry leaves
1 tbsp chilli powder
1 tbsp chicken curry powder
11/2 in ginger
5 -6 garlic
1 tsp turmeric powder

Method:


Grind the above ingredients into fine paste including the powders.
Mix with the chicken pieces,adding the soya sauce, chicken granules, salt and sugar.
Marinate the chicken for 4 hours.
Before deep frying the chicken add in the cornflour into the chicken and mix to get a crunchy chicken piece.

 

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