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Lemak Sayur Nyonya

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:39:20

This is tasty curry dish.

Ingredients

1/2 cup Prawns
4-5 Squids (cut into rings)
2 Lemon Grass (crushed)
800 ml Coconut Milk (semi thickness)
1 tsp Salt or more

Vegetables:

1 cup Cauliflower
1/2 Carrot (cut into semi circle)
5 Long Beans (cut into 2 cm)
5-6 Ladies Finger/okra (cut into 2cm)
1 Eggplant (halve and cut into 2cm)

To be made into a paste/grind:

7 Dried Chillies (soak in water)
1 fresh Red Chilli
6-7 large Shallots
2 nips Garlic
1-1/2 inch Ginger
1-1/2 inch fresh Turmeric (kunyit basah)
1 Turmeric Leaf (cut into small pieces)

Method:

Heat enough oil in wok, stir fry the paste until fragrant, a
Add in lemon grass, prawns and squids.
Cook until prawns turn pink.
Add in the vegetables with 1 cup of water. Simmer gently.
Add in 650 ml of coconut milk and stir.
Simmer gently until vegetables cook and gravy thickens.
Finally add in the balance 150 ml coconut milk.
Once one or two bubbles appear close fire. Dish out.
Note:The important ingredients for the dish is the fresh turmeric and the turmeric leaf. Do not omit it then the dish would not have its original flavour.

 

Chicken Serunding

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:39:54

Ingredients

1 Chicken (clean and cut into 4 large pieces)
500 ml Thick Coconut Milk
2 Turmeric Leaves (shredded)
1 tbsp Brown Sugar
Salt to taste

To pound into a paste:

8 Dried Chillies (soak in water)
8 Shallots
4 nips Garlic
1 cm Ginger
1 cm Galangal (lengkuas)
2 Lemon Grass
1 tbsp Coriander seeds
1 tbsp Cummin seeds
1 tbsp Fennel seeds

Method:

Boil the chicken until cooked.
Shred the chicken into pieces with your fingers.
Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.

 

Chinese Style Noodle

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:40:24

Ingredients

150 gm Egg Noodle
150 gm boneless Chicken Meat
1/2 a Fish Cake (sliced thinly)(optional)
5 Fish Balls(halved)
100 gm Prawns(with or without shells)
2 cloves Garlic(minced)

Seasoning:
1 tbsp Oyster Sauce
1 tbsp light Soya Sauce
2-3 tbsp thick Soya Sauce
1 cup Chicken stock or plain Water, Salt, Sugar
1 tsp Cornflour (mix with 3 tbsp water)

Method:


Heat 3 tbsp oil
Stir fry garlic until light brown. A
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot.

 

Wajik Pulut

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:40:58

Ingredients

500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt

Ingredients (B):
350gm brown sugar/gula melaka/gula merah
150ml water

Method:


Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice.
Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.

 

Oats Vegetable Puffs

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:41:31

Ingredients A

2 tbsp White Quaker Oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste

For Coating
1/2 cup bread crumbs

Oil for frying.

Method:


Mix Ingredients A together and form into mini balls.
Flatten it in your palm like making masala vadai.
Coat it with bread crumbs and fry in hot oil in low fire.

 

Nyonya Cakes

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:42:12

Ingredients A:
340 gm Wet Rice Flour or Rice Flour
225 gm Sago Flour
1/4 tsp Salt
855 ml (11/2 coconut) Coconut Milk

Ingredients B:
425 ml Water
450 gm Sugar
8 Screwpine Leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
Red food colouring

Method:

Mix A till smooth. Set aside.
Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain.
Pour the hot boiled syrup gradually into the flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions.
Set aside one portion (uncoloured) and add red colouring in another portion.
Grease a round or square tin.
Place it in a steamer and pour 140 ml of uncoloured batter in the tin.
Steam each layer for six or eight minutes.
Pour alternatively the red and uncoloured batter and steam till mixture is used up.
Note: Stir the mixture each time before pouring into the tin. Test each layer is cooked before making the next layer. You can use your fingertips to check if the layer is cooked. It can take more then the required 8 minutes. It is required to leave the cake to cool down completely before cutting and serving.

 

Chinese Potato Salad

Admin :: Edit

Country of the Food: | Email to Author               Posted on 21 April 2003 @ 06:14:03

5-6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro

Sauce
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato
salad-sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and host mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce and mix well. Chill.

 

Scallion Cakes

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:14:37

1 1/4 C all-purpose flour (approx. 5 cups)
3/4 pint boiling water
1 or 2 Tbs cold water
1 or 2 tsp sesame oil
1 1/2 tsp salt
4 oz margarine or butter
12 oz chopped scallions (about 35)
peanut or corn oil for frying

Sift flour into a large bowl. Pour in the boiling water gradually and
mix with a fork. Rub together with fingers while the flour is still
warm. Add the cold water and knead to form a firm, but not hard,
dough. Cover and let stand for 10 minutes.

Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place
dough on oiled surface. Knead a few times and divide into 6 pieces.
Roll out one piece into a 6 - 7 inch circle with the edges slightly
thinner than the middle. Sprinkle all over with a good 1/4 tsp of
salt and press in with your fingers. Generously spread with 1/2 oz
margarine all over, stopping just short of edges. Spread with about 5
Tbs of chopped scallions.

With both hands, pick of the sides nearest you and roll the cake up
away from you (like a jellyroll), taking care not to let the scallions
fall out. The dough should now be in a cylindrical shape. Pinch the
ends closed and roll towards each other until the dough is
ball-shaped. Gently roll the ball out until it's about 6 inches
across. Don't worry if the surface of the cake bursts while you're
rolling (this *always* happens to me!). Repeat for each piece of
dough.

Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the
cakes over low heat, covered, for 4 or 5 minutes or until spotted
brown. Turn over and fry the other side likewise. Remove and drain
on a paper towel. Serve hot.

 

Cold Chinese Noodles in Peanut-Sesame Sauce

Admin :: Edit

Country of the Food: | Email to Author               Posted on 21 April 2003 @ 06:15:27

Recipe may be prepared up to 1 day ahead of time through Step 3 and kept
refrigerated.

1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil (see instructions below)*
1/2 cup hot water

GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced

1. Cook noodles in large pot of boiling unsalted water over medium heat
until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well
and toss noodles with (2 Tbsp) dark sesame oil so they don't stick
together.
3. FOR DRESSING: combine all ingredients except hot water in a blender
or food processor fitted with steel blade and blend until smooth.
Thin with hot water to consistency of whipping cream.
4. For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.
5. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve at room temperature.

* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp.
will give it a nice "bite." If your tastes run to the very hot, you might
want to use 3 Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a
recipe:
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over
medium heat. Bring to boil, and immediately turn off heat. Let cool.
Strain in small glass container that can be sealed. Refrigerate.
Lasts indefinitely.

 

Garlic Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:16:01

CHINESE GARLIC CHICKEN

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice. Makes 4 servings.

 

General Tso's Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:16:42

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers


1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy
sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar
dissolves. Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in
egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces. Divide chicken into
small quantities and deep-fry at 350 degrees until crispy. Drain on paper
towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in
sauce and cook until sauce thickens.

 

Lo Mein

Admin :: Edit

Country of the Food: | Email to Author               Posted on 21 April 2003 @ 06:17:21

1/2 lb egg noodles (I use the 12 oz package)
1/2 lb flank steak

1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry

1 clove garlic, crushed

sauce mixture -
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce

1 tsp sesame oil
1 stalk green onion,diced
2 tbsp. oil

Par boil fresh egg noodles for 3 minutes. Rinse with cold water
and drain. Slice beef into 1/8-inch strips across the grain. Marinate
for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.

Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown.
Discard. Add beef and salt stir until 3/4 done. Add sauce mixture
and stir until thickened. Add green onions and sesame oil. Mix
well and keep warm. Drop noodles into hot water. Stir for a
minute to heat. Drain well. Pour meat and sauce over noodles.

 

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