Famous Asian Recipes Blog

Ingredients
350 g shelled prawns
50 g skinned green beans
1 tsp egg white
3 tbsp cornstarch
Direction
Rinse and soak green beans for 1 hour, drain. Place green beans on a flat plate and steam until soft, press to make into paste.
Devein prawns, rinse well and pat with knife to make into prawn paste. Mix prawns paste, 1 tsp of cornstarch, 1 tsp of egg white with green bean paste then shape into patties.
Heat oil in pan , coat patties with dash of cornstarch then pan fry the patties untion both side golden brown. Done.
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Bananas give off ethylene, which speeds up the ripening process of other fruits, so store them separately.

Mushrooms should be kept in paper bags in the fridge. Plastic bags cause them to go mushy.

Tofu – Once package is opened, store the unused portion in a container of water with tight lid. Change the water daily and consumed tofu within 3 days.

Other guides – Ensure adequate space in the fridge for good in circulation. Avoid storing food in the cabinets above the stove as the heat will cause them to spoil faster. Use up older stock first before opening new one.

For more kitchen guides, view A1 Asian Recipes.com

Commonly known as ikan bilis, anchovies are from the whitebait family, and are sold dried, whole or split into half. Ikan bilis are usually deep-fried for dishes like nasi lemak or added to soups for flavor.

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Eggs: Keep them in their box in the fridge, away from strong smelling foods. Eggshells are porous, so they absorb flavors and smells.

Potatoes: Keep them in a dry and cool place, and never in a plastic bag where they will sprout. Onions and garlic should be similarly kept.

Tomatoes: Keep them out of the fridge unless they have been sliced (if so, store them in a plastic bag then put it in the fridge).  Storing Tomatoes in the fridge, their insides turn watery and it shortens their shelf life.

Link: http://www.a1-asianrecipes.com, http://www.allhealthykids.com

All leafy greens have high water content so they wilt easily. To ensure they stay fresh for as long as  possible, wash and dry them thoroughly using a salad spinner. Rip the leaves into bite sized pieces and put them in the fridge in a sealed plastic container with a tea or paper towel to absorb the excess moisture.

Links: http://www.a1-asianrecipes.com, http://www.allhealthykids.com

Asian cuisines are never short of spicy ingredients, this is a simple way to prepare your home chili paste which is good for cooking poultry and meat. Try it out and happy cooking.

Ingredients: 10 red chilies (minced), 2 stalks lemongrass (chopped), 1 large onion (minced), 10 g cardamon seed, 12 peppercorns, 1 tsp galangal powder, 2 tbsp garlic (minced). 1 tsp salt, 1 tsp coriander seeds, 1 tsp cumin seeds, 3 cloves, 1 nutmeg and candlenut, 1 tsp lime rind (dried,soaked), 1 tsp powder ginger, 1 tsp shrimp paste, 3 tbsp oil

Methods: Blend all spices then add oil to smooth paste.

Note: this paste will keep for at lease 1 month in an air tight container in a refrigerator.

Link: http://www.a1-asianrecipes.com

Cut lemon into half and rub inside of the bowl before you beat egg whites in it.  The acidic nature of lemon will remove all grease remained and makes the whites stiffen better.

For more free cooking tips and recipes, visit: http://www.a1-asianrecipes.com