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Malaysian assam laksa

Famous Asian Chili Recipes
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1.  Spices/ingredients
2.  Barbecued meat or Satay
3.  Satay sauce
4. Coconut rice
5. Fried flat rice vermicelli
6. Pickled acar
7.  Gado-gado (vegetable salad)
8.  Beef noodle in potato gravy
9.  Indian fried noodle
10. Assam laksa
11. Curry noodle
12. Thai style noodle
13. Birthday noodle
14. All noodle
15. Spicy crab
16. Stuffed crabs
17. Stir fry squids
18. Fish head curry (sour)
19. Salted fish head curry
20. Fish in sweet coconut curry
21. Fish in green chili gravy
22. Shrimp curry
23. Thai tom yam
24. Chili pan mee or chili flat noodle
25. Beef curry
26. Indonesian soto
27. Blue rice
28. Stuffed tofu
29. Chili fruit and vegetable salad
30. Fish in coconut jelly or otak-otak
31. Charbroiled fish
32. Mutton casserole
33. Rojak or Spicy mixed vegetable
and fruit salad

 
Minced pork and
vegetable curry fritters

 

 
mixed vegetable pickle - Chinese pickle
Mixed vegetable  pickle

 

 
To cook succulent
and juicy prawn
Shelled prawns (500 g) marinated with 1 teaspoon sugar will become succulent on stir fry. Marinated with salt will become tough on cooking.
 

 

 

 

 

 

 

 

 

 

 

Famous Asian Chili Recipes
 
 

Tips on Asian Curry Cooking
 

Chili Paste Preparation in Curry
 Usually dried chilies, shallots and dried shrimps form the basic ingredients of the chili paste. To get a sweeter and tastier paste, more shallots are added. Recommended ratio is 1 chili : 2 shallots.


The mixture is ground finely with oil (not water!) in a food processor to form the chili paste. Stir fry the ground ingredients with oil  over low heat till fragrant.
Add first extract of coconut milk, stir continuously over slow fire till oil begins to float above. 6 minutes.
To get the crimson red color in curry, use
dried chilies instead of the fresh ones. Soak the
dried chilies in hot water for about 15 minutes to
soften them. Remove the stalks and some seeds.
It you feel it is too tedious to remove the seeds,
then blend vigorously till the seeds disappear!

Chili powder, turmeric powder, or any powdery
spices, when needed, should be added last as they get charred easily, Continue frying till the latter also becomes aromatic. First extract of coconut milk is then added.

  

Different types of curries need different cooking times. Seafood curry needs very short time to get cooked, Therefore, seafood, be it prawns, fish, crabs squids, are added last, after the chili gravy is ready.
 

For beef and mutton, they are added at the initial stage of chili paste frying. Cooking time to tenderize the meat is about 40 minutes.
For chicken, time taken is in between the two.


A crimson red fish head curry

  
 

 

 

 

   

Chili fruit and
vegetable salad or rojak

   satay (barbecued meat) and
its yardstick satay sauce		   (char koay teow)
 fried flat rice vermicelli with chili



Coconut milk in curry
Usually 1 cup of warm water is added to 1 crated coconut in a food processor, and blend for 1 minute.
That will result in more coconut milk being extracted when squeezed.
That yields the first extract of thick milk. When second cup of warm water is added and squeezed,
it gives the second thinner milk.
Yoghurt or evaporated can substitute for coconut milk when the later is not available.

First extract should be added to chili paste and the mixture continuously stirred to avoid sticking.
It is simmered over low heat till a layer of red chili oil separates out and floats on the surface.
Normal time taken is 20 minutes.

Switch to medium heat, at this stage, meat, chicken, seafood, beef or mutton is added.
Stir briskly, till just cooked. As a general estimate, time taken for 500 g of prawns or fish is about
5 to 10 minutes; for chicken is about 20 minutes; for beef and lamb is about 30 - 40 minutes.
If it is seafood curry, dish out the the seafood to avoid over-cooking as they get cooked fast.
If it is beef, lamb or chicken, the meat stuff can be left in the chili paste to continue the cooking.

Second extract is then added, brought to boil over medium heat. Time taken is about 10 minutes.
If seafood is used, add it back to the curry gravy, bring to boil and serve hot.
 

How do the Asians prepare a delicious noodle dish?
 


Noodle is never too long, the longer the merrier. The prerequisite of a delicious noodle dish is:
The correct degree of hardness of it strands,
and the unbroken strands.
 
  The noodle
   is too.short!
No matter how tasty is the soup stock,
how much and how fresh are the ingredients used; if the noodle is too soft or too short, the dish will not be delicious!



 


 

 

 



Famous Asian Chili Recipes
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