Famous Asian Recipes Blog

Ingredients

1 Red snapper or Pomfret (size about 300 grams), 10 small onions (sliced) , 3 cloves garlic (Minced), ginger (shredded), 1 fresh chili (sliced), 1 tablespoon fermented bean paste, 4 tbsp tamarind juice, 1 stalk spring onion (sectioned), 10 tbsp of cooking oil

Method

• Clean fish, wash and drain then pan fried fish till brown, set aside.
• Leave about 3 tbsp of cooking oil in the wok, saute onion, garlic and ginger to fragrant.
• Add fermented bean paste and stir fry until aromatic then add in the tamarind juice. Add sugar to taste, if required.
• Add fish and chili to simmer for about 1 minute, dish out and serve warm or cold.

Prawns is quick and easy to cook. You can grill, steam, fry or simply cook in boiling water and it will give you a different flavor by different ways of cooking. The important thing is that the ingredient must be fresh and you must never over cooked it.

The Nyonya way of preparing prawns is one of my favotites not only because it is simple and quick to prepare, but most important is that the dish is very appetizing especially if you take it with nasi lemak (rice cooked with coconut milk) and the spicy sambal.

Nyonya Asam Prawns Recipe

More Nyonya Recipes

I am quite surprised to learn that growing water-spinach is prohibited in some states in America. This fast growing plant is said to be growing at the rate of 4 inches a day and is a significant threat to native plant habitats and flood control.

In Asia,  water-spinach has been one of the most common vegetables that consumed by every household. This vegetable dose not possessed very strong taste but has a crunchy texture that simply taste good even if it is just quick fried with garlic oil and seasoning.

In most South East Asian countries where people prefer spicy flavor, sambal (chili paste) and belachan (shrimp paste) is the most popular combination to prepare a stir-fried water-spinach dish.

Water-Spinach with Sambal Belachan Recipe

More Nyonya Recipes

Ingredients
30 grams cooked shredded jelly fish, 300 grams cooked small prawns, 600 grams paku vegetables
Ingredients to be pounded
8 red chilies, 3 chili padi, 30 grams toasted belachan, 1 tbsp dried prawns
Other spices
50 grams sliced shallots, 3 red chili (shredded), 5 cloves garlic (sliced), 3 pcs shredded lime leaves, 1 tbsp minced ginger bud, 2 tbsp shredded coconut (pan-fry to golden brown then pounded coarsely)
Dressing
180 ml thick coconut milk, 6 tbsp lime juice, 1 tbsp sugar, 1 tsp salt
Method

• Bring a pot of water to boil then blanch the paku vegetable for 3 minutes. Drain well and set aside.
• Mix well all spices and dressing in a big bowl then add the pounded ingredients, cooked prawns, jelly fish and vegetables and serve.

*More Nyonya Recipes*
*Related Recipe*

This dish is very common in Malaysia and I believed each ethnic group will have their own version of this Asian salad or Asian Coleslaw. But what makes the Nyonya Acar stand out to be the most popular among all?  I personally feel that Nyonya version not only has many variety of veges, but also in it’s unique way of preparing it. It is a mixture of pickled, freshness, spices, toasted  nuts and seeds. Take a look at the recipe here.

*More Asian Recipes*

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.
*More Asian Recipes*

This delicious dry curry chicken kapitan is not too difficult to cook, but getting all the right spices for the rempah (curry paste) will take a bit of trouble. Hope this posting can be helpful to you if you intend to give it a try. See details in the recipe here.

Link : A1- Asian Recipes

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