Famous Asian Recipes Blog

Count down to new year 2010 will begin in just few hours. Enjoy your new year eve with your love one and I wish everyone a peaceful and prosperous 2010.  Cheers!!!

Web Link: A1-Asian Recipes.Com

Ingredients
250 g prawns (medium size)
5 egg yolks
2 tbsp butter
2 tbsp ginger (shredded finely)
10 pieces lime leaves
5 bird eye chili (chili padi)
Method
Melt butter with low heat then add shredded ginger and sauté to fragrant. Mix in egg yolks and stir fry for a while then add in the prawns. Turn the fire to higher temperature and Stir fry until egg yolk and ginger spread and cover well over the prawns. Add lime leaves and bird eye chili, mix well and serve hot.

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Dong Zhi means arrival of winter in Chinese. This is an important festival for the Chinese and is the time every household make Tang Yuan, which is small glutinous rice balls make from glutinous rice flour. This Tang Yuan can be serve with sweeten soup or saltish. It is quite simple to make the sweeten soup: just bring suitable amount of water to a boil, then add sugar (preference to use rock sugar), old ginger and pandan leaves tie in knots and simmer until sugar melted. Then add cooked gultinous rice ball and warm in the hot soup and serve. You can also try the saltish version from the Hakka recipe here.

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Ingredients
150 g four angled beans (kacang botol)- sliced
1 sliced chili
20 g sliced carrot
1 tsp dried prawns
2 tbsp chili paste
5 g toasted belacan
1 tsp sugar
½ tsp chicken stock powder
4 tbsp cooking oil
Method
Heat oil in wok and fragrant chili paste, dried prawns and toasted belacan. Add in all other ingredients and stir fry for 3 minutes until dish is aromatic. Serve hot with rice.
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Lack of sleep has recently been linked to the rise of obesity. Sleep loss drives down the growth hormone which controls the body’s proportions of fat and muscle, as well as the hormone,leptin.
With lower leptin levels your body will crave carbohydrates even though you have had enough to eat. That’s why some people get really hungry and find it difficult to avoid high-fat and carbohydrate food when they have built up about one night’s worth of sleep.

Roasted whole X-mas turkey
Ingredients
1 whole turkey of about 4.5 kg
2 cloves galic
2 stalk celery
8 shallots
1 sage spring
50 g butter
4 tbsp bread crumbs
12 slices of beef bacon (chopped half)
3 tbsp chopped dried apricots
pinch of nutmeg
1 egg
10 rosemary sprigs
1 cup of chopped carrots
sliced orrange
1 tbsp cornstarch
2 cups of chicken stock
3 tbsp cooking oil
salt and pepper to taste
some cocktail cherries for garnish
Method
Preheat oven to 160ºC. Melt butter in a pan then stir in chopped bacon, sage, garlic, shallots and celery. Stir fry for about 10 minutes then add breadcrumbs and apricots. Stir to mix well then leave to cool. Add nutmeg, egg, salt, pepper and fill turkey with mixture. Coat the turkey with bacon strips and rosemary.

Place turkey in a roasting pan, add carrots. shallots, garlic and herbs, continue to roast turkey till tender. Remove turkey from oven then make gravy with stock and cornstarch. Garnish with sliced orange and cocktail cherries.
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This is a simple Malay snack that made from flour, sugar and water. I am not too concern about how it taste but I like the way they made this snack. The utensils used is so simple and the cooking process is so relax. Just pour the flour mixture into the coconut shell puntured with few small holes that hang over the wok fill with warm oil. Swing the coconut shell gently in circle and the flour mixture will drop into the hot oil and form into piece of thin crispy noodle like wafer.

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Chili oil - Add few pieces of dried chilies to a bottle of cooking oil and leave it to infuse for about 2 weeks. If the flavor is not up to the mark, then leave it for another week. Keep the chilies in the oil as it will enhance the color of the oil and give a decorative effect.

Garlic oil - Add a few cloves of whole garlic in a bottle of cooking oil and leave it to infuse for about 2 weeks before using. Straint the oil into a clean bottle and store in a cool place away from sunlight.

These oils can use for cooking or use as seasoning sauce.

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Ingredients
6 fish (mackerel or other small sea fish)
5 slices tamarind pulp (asam keping)
1 stalk smashed lemongrass
2 red chilies
5 cups of water
30 g toasted belacan
2 tsp sugar
pinch of chicken stock powder
salt to taste
Method
Bring 5 cups of water to a boil, add tamarind pulp, lemongrass, chilies and simmer with low heat for 10 minutes. Add toasted belacan and fish then further simmer for another 10 minutes. Season soup with little bit of chicken stock powder, salt and sugar. Best serve hot.
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