OUR CULINARY GEMS: Singapore Hainanese Chicken Rice

One of Singapore’s contenders for the national dish. Chicken rice can be found in every street corner, coffee shops or restaurants in the Lion City.

This complete “entrée” recipe was brought by Hainanese immigrants from China and evolved into a distinct Singaporean dish.


Try it this weekend and impress your friends!

The recipe is here…


Cooking Time *forever*
Preparation Time Patience is a virtue.
Serves 5-7 really hungry people

Ingredients for the chicken

1 whole Chicken (to be boiled in a large pot of water by itself)
70 ml of Sesame Oil
60 ml of Light Soy Sauce
1 medium sized cucumber
1 sprig parsley
60 ml of Concentrated Chicken Stock (made from boiling chicken bones or from chicken stock concentrate e.g. Maggie chicken stock)

Ingredients for Chicken Stock (Optional)

300 to 500 gm of chicken feet or bones
2 liters of water

Ingredients for the rice

1 Clove Garlic
20 gm Ginger Bruised
4 cups of Thai Fragrant Rice
Cooking Oil
150 gm of chicken fat
Chicken Stock
1/2 teaspoon of salt

Water that was used to boil the chicken (some to be used for cooking the rice, the balance is to be used as a base stock for an accompanying soup)

Ingredients for the condiments

100 gm Ginger
20 gm Galangal (optional)
100 gm red peppers
1 teaspoon chicken oil
20 ml concentrated chicken stock
10 to 15 ml of dark soy sauce for each diner as dip
2 cloves Garlic

Ingredients for Soup to accompany the Chicken rice

Balance of water used to boil the chicken
250 gm of cabbage
20 gm peeled shallots
Spring onion for garnishing


Directions

1. Boil chicken feet or bones for about 2 hours and simmer. Let at least a liter of water evaporate in the process. This makes the stock more concentrated.

2. Clean the dressed chicken. Boil a large pot of water. Make sure to immerse the whole chicken. Boil for 20 minutes. Remove the chicken and let it cool down.

3. Prepare the rice. Fry the uncooked rice in a wok with some of the chicken oil obtained from the fat mixed with cooking oil. Keep on frying in a moderate fire until golden yellow.

Next pour the rice into a pot. Add some chicken stock, salt and the balance of the water required is obtained from the water used to boil the chicken. Add 1 clove crushed peeled garlic and a piece of about 20 gm bruised ginger to the pot. Cook the rice. Serve in a bowl or plate.

4. Back to the chicken. Brush the chicken with sesame oil. The sesame oil also gives a fragrance and flavoring the the chicken. No salt is to be added to the chicken. Debone and cut the white meat into bite size strips.

5. Prepare the condiments. Grind the ginger and galangal (optional) together. Add 5 to 10 ml of concentrated chicken stock, ground peppers and the peeled garlic. They are served separately.

6. Preparing the soup. The soup is then made re-boiling balance of the stock and add equal amount of water. Add the shredded cabbage and peeled shallots. Add salt to taste. Simmer for 15 minutes. Cut the spring onion and garnish the soup.

7. The chicken rice should be served as shown in the picture above. The condiments should used as a dip for the chicken.

Bon appetite!


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PULL THAT TEA! I SAID PULL THAT TEA!

It doesn’t make sense, huh?

How can tea be pulled, you ask? Then shut up and I’ll tell you…

Teh Tarik is a creamy, sweet with a pleasant bitter aftertaste beverage served just about in every corner of Malaysia, Singapore & Brunei.

"Teh” means tea in Bahasa and “Tarik” means pulled. Get it?

This beverage is all about showmanship. It is prepared by mixing tea and condensed milk together and poured from a container held high to a container held low. That’s where the “pulling” comes in.

A properly made Teh Tarik must have thick foam on top like a cappuccino -- If it doesn’t…*whishk!* poor you. *LOL*

How is it iconic? Well, it is de facto the national drink of Malaysia. They even hold a national competition in preparing this drink…

Competitors showcase their “talents” (like cart-wheeling, leg-splits, can-can) while dragging a long stream of tea over their heads. Simply spectacular, baby. Ok, get off me.

Oh! Did I mention Teh Tarik is best served hot? -- Which means best for a cold rainy day. And to be more accurate; “served in just the right temperature” for immediate consumption *unlike coffees from McDonalds & 7-Eleven which you have to wait 600 years to cool down!* Although some prefer it over ice.

Go and try this heavenly brew on your next visit to Malaysia, Singapore or Brunei. You’re not gonna like it…you’re gonna LOVE it!

Teh Tarik – beverage icon of Southeast Asia.



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OUR CULINARY GEMS: Chicken Kurma

This dish is the Malaysian-ized recipe of the famous North Indian dish “Korma”. It actually means “cooked vewy slooooowly”. So if you’re planning to have this dish at dinner tonight, have a sandwich ready.

In Malaysia it is called “Kurma Ayam” (Ayam means chicken) and mostly available everywhere; mamak stalls, food courts and just about any restaurant in Malaysia.

Chicken Kurma is a very mild, creamy dish with a heavy sauce but you can make it as hot as you please.

Try something new at the table tonight and invite your friends – try this wonderful dish from Malaysia.

Here’s the recipe…

Preparation Time 15 mins
Cooking Time 30 mins
Serves 4

Ingredients

Group 1
3 tbsps cooking oil
1 medium sized onion, finely sliced
1 thumb fresh ginger, finely chopped
2 inch cinnamon
4 cloves garlic
2 cardamon

Group 2
1/2 kg chicken, cut into serving pieces
1 large potato, peeled and cut into wedges
2 cups water

1 cup evaporated milk
Juice from one lime
¼ cup roasted cashew nuts
Salt to taste

Group 3
2 tbsp coriander seeds
1 tbsp anis seed
1 tbsp cummin seeds
1 tsp white peppercorn
6 white poppy seeds

Directions

1. Blend Group 3 together in an blender with a little water to make a paste. Set Aside.

2. Sautee Group 1 together cooking the onion first and add the rest when it’s translucent.

3. Add the Group 3 paste and keep stirring until it is fragrant and aromatic. Add salt to taste.

4. Add the chicken, water and potato from Group 2 and cook till meat is tender.

5. Pour in the evaporated milk and allow it to simmer over low heat until the gravy is thick. Add lime juice and salt to taste.

Garnish with roasted cashew nuts on top and mint leaves on the side.

Bon appetite!

OUR CULINARY GEMS: Sien Savanh | Lao Beef Jerky

This dish is very common in Laos. It is found in just about every corner and restaurants because it’s easy to prepare and has a long shelf-time.

Sien Savanh is similar to Dendeng of Indonesia, Bakkwa in Singapore (but its pork), Thit Bo Kho in Vietnam, Tapa of the Philippines and Neua Dej Diao in Thailand. [thanks to Pisanu for the local terms]

Alors! As I said, it’s easy to make! Try it tonight, sun-dry it tomorrow morning and have it for lunch or dinner tomorrow and impress your friends with this exotic dish.

Find the recipe here…


Ingredients

1 lb Beef flank steak (thinly sliced into strips)
3 cloves Garlic (minced)
1 tbsp Ginger (chopped and minced)
1 tbsp Soy sauce
2 tbsp Sesame seed
1 tbsp sugar
1 tsp salt
1 tsp black pepper
5 cups vegetable oil

Directions

1. Put the beef strips in a large bowl.

2. Add garlic, ginger, soy sauce, sesame seed, sugar, salt, and black pepper. Mix well and marinate for at least 2 hours.

3. Then put the beef strips on a tray and dry in the sun for an entire day, turning the strips occasionally to make sure both sides are dried.

4. When the beef strips are dried to your preference, then heat the oil over medium heat and deep fry the beef strips until lightly crispy to crispy (according to your preference)

5. Best served sticky rice and fresh cucumber. Or great with beer as finger food!

Bon appetite!

OUR CULINARY GEMS: Som Tam / Green Papaya Salad | ส้มตำ, ส้มตำลาว

Ahhh…*deep sigh* that heavenly Som Tam. Nothing in this world is quite like it.


For those aren’t familiar… either because they’ve been to Jupiter for the past 200 years or just outright jealous that Thailand (and Laos!) has such heavenly gift…a Som Tam is a strong-spicy salad made with green papaya. It is sweet, it is salty, it is sour, it is healthy and most of all, it is hot… all mixed together is perfect harmony.

There are many kinds of it – the most famous are these 3 -- from different regions and alternates one ingredient. Som Tam Thai is from Central Thailand which uses dried shrimps and peanuts, Som Tam Lao from Laos which uses fermented fish sauce (like Trasi, Belacan, Prahok or Bagoong) and Som Tam Khoong from Northeast Thailand and Laos which uses preserved fresh-water crabs.

If you are buying from a street peddler… she will prepare it in front of you and don’t be surprised if the Som Tam lady reached out to you with her huge spoon... it means that you have to try it before she bags it for you. Which goes to show that this dish is “to taste" – you want it sweeter, more salty or whatever.

Please remember that the decision of making it hot, hotter or “hell” comes BEFORE the whole preparation. So make sure to tell her “mai phet” (not spicy) before she starts pounding like a bunny.

Imaginative tourists call it “Papaya Pok-pok” because it is prepared by pounding the ingredients together with a special wooden mortar – *“pok-pok-pok”, get it?* and this actually poses as a problem if we want to make the authentic version at home. But nevertheless, let us improvise if the wooden mortar isn’t available.

Here’s how to make the Thai version...

Preparation Time 10 mins
Cooking Time *hello! It’s a salad. Duh!*
Serving 1

Ingredients

¼ kl unripe green papaya, peeled and grated into long, thin strips
2 cherry tomatoes, quartered
2 strands long beans or French beans, cut into 2cm/ 1/2in pieces

1 clove garlic, peeled
4 green bird's-eye chilies
2tbsp palm sugar
3tbsp fish sauce
3tbsp fresh lemon or lime juice

3 tbsp dried shrimps
3 tbsp roasted peanuts

Directions

1. In a mortar (or a large hard plastic bowl), roughly pound the garlic and chilies. Add the beans and pound. Then the shrimps and pound again until crushed.

2. Add the sugar, fish sauce and lemon juice and stir together. Add the tomatoes
and press with the pestle.

3. Add the peanuts and the papaya and stir until well mixed in.

Best serve with sticky rice and barbecue chicken!

Enjoy!

****
*Thanks to Koost and Adactio for the photos =)

OUR CULINARY GEMS: Ikan Tunur Daun Simpur

Hello to all of the beautiful people who comes here everyday even though our blog was not updated for a whole fokken week! You sweeties are all goddesses. And I mean it!

Our first week here in Beijing was full of parties, functions, parties, parties and more parties. BISEAN didn't wanna say no to them dang invitations because this would be our home for the next 10 months...so what a girl like me to do? -- Fokken say yes to all invitations as long as I'm treated like a fokken princess. Hahaha!

Ok, enough of the first update...this post is about our culinary gems.

Our blog friend Maurina (or as Pisanu calls her "The Legendary Blogger from Brunei") posted a recipe especially for moi! Yes, you heard me sweetie...MOI!

Unfortunately sweeties, I can't post the recipe here... So, what I would like you to do; all you beautiful people of Southeast Asia...is to go to Maurina's blog for the recipe. She even took time to photograph each step! She is such a darling.

So, click here and tell her I sent you. Don't forget!

--Sofia

CULINARY GEMS: Nasi Lemak

We already made a blog entry of this heavenly food last year. It was listed on the “Our Cultural Treasures & Icons” group because it wasn't written with the recipe. You can read it here.

Although Indonesians has their own version, this particular recipe is Malaysian style. Maybe we'll have the Indonesian recipe soon.

Due to popular demand, here’s the recipe. You might wanna try it on your own because this is truly Southeast Asia’s culinary gem.

Here…

Preparation Time 30 min
Cooking Time 30 min
Serves 8

Ingredients

For the rice:
1 cup coconut milk
1 cup water
1 tsp ground ginger
1/2 (1/2 inch) piece fresh ginger, peeled and thinly sliced
Salt to taste
1/2 whole bay leaf
1 cup long grain rice, rinsed and drained

For the garnish:
2 boiled eggs
1 cucumber
1/2 cup raw peanuts (or already cooked)
1 cup dried anchovies

For the sauce:
1 tbsp vegetable oil
2 medium onion, sliced
2 cloves garlic, thinly sliced
2 shallots, thinly sliced
1 tsp chili paste
1/2 (4 ounce) package white anchovies, washed
2 tbsp white sugar

Directions

1. The faster way is to use a rice cooker. Stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice then cook it.

2. Meanwhile, de-shell the eggs and cut into half or quarters. Peel and slice the cucumbers.

3. In a skillet, use a little oil over high heat. Fry the peanuts, when it’s cook and red – add the dried anchovies. Cook till crispy. Keep stirring. Set aside.

4. For the Sambal (chili sauce) -- Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chili paste, and cook for 10 minutes, stirring occasionally. If the chili paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Add sugar and salt (to taste); simmer until sauce is thick, about 5 minutes.

See photo how to serve it.


*Thanks to Ariff for the photo.

OUR CULINARY GEMS: Thai Chicken Basil

Here’s a taste of Thailand that would heat you up for your date tonight.

Gai Pad Gra Pao (Chicken Basil) is a classic Thai dish famous for its distinct sweet-tangy and intense flavor. The kicker is -- it is surprisingly easy to make. This is just about the only dish I can cook by myself *wink wink* aside from pop corn via microwave.

“Gai” means chicken (depending on how you pronounce it; it could also mean egg), “Pad” means fry/stir-fried and “Gra Pao” means Basil leaves (again, depending on how you pronounce it; it could also mean a bag!). LOL! An egg stir-fried with a bag? Whadda!?

This dish should be spicy, sweet and salty in perfect harmony. Don't be afraid to use what seems like too much Basil leaves - they make the dish.

Try it tonight! Here’s the recipe…

Preparation Time 5mins
Cooking Time 10mins
Servings 2

Ingredients

1/2 lb ground chicken breast (or chopped to tiny pieces)
4-7 Thai chili (or any hot chili), minced
1 cup of fresh basil leaves

4 cloves garlic, minced
2 tbsp fish sauce
3 tbsp soy sauce
1 tbsp sugar
2 tbsp vegetable oil

Directions

1. Sautee garlic and chili in oil over high heat.

2. When garlic starts to turn brown (not burnt), toss the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone.

3. Add sugar, fish sauce and soy sauce. Stir, then add the fresh basil. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.

4. Stir a few times to mix the leaves with the meat and then remove from heat immediately.

5. Serve hot with rice.

Notes

In Thailand, we normally serve this with fried egg on top of the rice and fish sauce with chopped chilies as condiment. Fresh cucumbers on the side too! You can also substitute the ground chicken with ground pork, but I wouldn’t recommend it because it’s wrong! =)

Aroi mak!

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OUR CULINARY GEMS: Shrimp Spring Rolls | Gỏi cuốn

Simple, no cooking needed, healthy and refreshing! Try this fresh spring rolls recipe from Vietnam this weekend and impress your friends.

The beauty of this classic Vietnamese rolls preparation is you can substitute the ingredients with just about anything you want. If you don’t like prawns, sub it with minced chicken (cooked, of course) and if any of the ingredients are not available in your country – improvise!

We'll also toss in the recipe of its partner -- the Peanut & Lime Sauce (Nước chấm)


Try it! Here...

Cooking Time: 0
Preparation Time: 30 mins
Serves: 8

Ingredients

8 oz Prawns, shelled, blanched & chopped
1 large Cucumber, deseeded & shredded
1 cup shredded carrots
2 cloves Garlic, minced
1 head leaf lettuce, shredded
12 mint leaves, shredded
12 cilantro, shredded
8 oz fresh bean sprouts

1 package dried rice vermicelli
1 pack 10" Rice spring roll sheets

Directions

1. Mixed the first 8 ingredients in a large bowl.

2. Soak vermicelli in boiling water until soft. Drain and let cool.

3. One at a time, immerse a rice sheet in a bowl the warm water to soften the sheets for handling. Work with only 4 sheets at a time. Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other.

4. Place the filling onto the rice softened rice paper (quantity as desire but not too much because it will be hard to wrap).

3. Fold up the bottom third of the rice paper. Press filling together tight. Fold one side of the paper over the filling, then the other side. Roll from bottom to top to completely enclose the filling. Continue until all of the filling is used.

4. Serve with peanut sauce mixed with crushed roasted peanuts or Nuoc Cham.


How to make Nuoc Cham…

Peanut & Lime Sauce Nước chấm

Ingredients

1/2 cup fresh lime juice
1/4 cup brown sugar
2 1/2 tablespoons fish sauce
1 1/2 teaspoons chili oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/4 cup crushed toasted peanuts

Directions

Combine all ingredients in small glass bowl.
Vinaigrette can be made 3 days ahead. Cover tightly and refrigerate.

Enjoy!
*Photo by Wye Jon Lee

OUR CULINARY GEMS: Samlaa Ko Phet | Tamarind Beef Curry

Samlaa Ko Phet is one of the most popular dish in Cambodian cuisine. Very rich, very refreshing and most of all, very Cambodian.

Although it is called “beef curry” in English, it doesn’t have any curry at all! So, don’t be put out with it. Try this beautiful dish and get to know the taste of Cambodia.

Here’s the recipe…

Preparation Time 15 mins
Cooking Time 45 mins
Serves 4



Ingredients

25g Compressed Tamarind Pulp
150ml Boiling Water
450g Beef Fillet
2 Large Chilies, coarsely chopped
1 tbsp fresh Coriander

5cm Fresh Root Galangal, chopped or 1 tsp Ground Galangal
1 stalk of Lemon Grass, chopped or 2 tsp Ground Lemon Grass
2 tbsp Vegetable Oil
1 Onion, chopped
2 Garlic Cloves, crushed

2 tbsp Fish Sauce
1 tsp Sugar
1 x 40g tin Coconut Milk
150g Aubergines (eggplants) cut into 2.5cm/1-inch cubes
The Juice and grated rind of 1 lime


Directions

Place the tamarind pulp in a small mixing bowl, pour over the boiling water and set aside to soften for 20 minutes.

Meanwhile, cut the meat into very thin strips 12mm/1/2inch wide and 5cm/2inches long. Set aside.

Place the chilli, coriander, galangal and lemon grass in a food processor and process to a paste. Set aside.

Heat the oil in a large frying pan or wok, add the onion and garlic and fry for 2 minutes.

Add the curry paste and fry stirring for 3 minutes then add the beef and stir fry for 3-4 minutes.

Add the fish sauce, sugar and coconut milk and the water in which the tamarind has been soaking to the beef (discard the tamarind pulp), mix well and simmer for 15 minutes.

Add the aubergine, lime juice and grated lime zest and continue to simmer for about 5 minutes until the aubergines have softened. Serve immediately.

Bon appetite!

*Thanks to Cambodia Cooking Class website.

OUR CULINARY TREASURE: The Fish Sauce

It is called Nước mắm in Vietnam, Teu trei in Cambodia and Patis in the Philippines. In Thailand we call it Nam Pla (น้ำปลา) and it’s called the same in Laos. Ngan byar yay is how they call it in Burma. These are liquid ambers from the gods of the sea.

I couldn’t imagine a Southeast Asian table without it – can you? It doesn’t matter how it smells but the taste is so dang good! I was told that the smell used to be really intense in the olden days but nowadays, it’s not that bad. Producers of this tasty liquid gold somehow turned it into a subtle fishy aroma.

For people who don’t know (or pretending not to know) what it is well, it is a dipping condiment with fish flavor in it. It is also used to flavor our cooking. Why do you think Southeast Asian dishes is so effin’ delectable? Well, you got the friggin’ answer here. So shut up.

Our brothers in Malaysia and Indonesia have their own versions – Trasi and Belacan. It’s more of a mushy fish paste (not clear liquid) similar to Prahok of Cambodia and Bagoong of the Philippines. How is it made? You don’t wanna know. Trust me -- you don't.

We Thais like our Nam Pla with chopped chilies in it. If you’ve been to Thailand, you probably have seen it from food stalls in the streets to our fine dining restaurants. They are practically everywhere! Our fish sauce knows no social status. There. Take that.

The Vietnamese like their Nước mắm a little sweeter. They even have a “sweet and sour” version of it. AND get a load of this -- they have a whole island dedicated to making fish sauce only!

Filipinos like to put a small hole on the plastic caps of Patis bottles; this is so not to waste any drop of it and each drop lands precisely where they want it. Awesome, isn’t it? They are even known to eat apples with fish sauce! Woohoo!

I just can’t simply describe our love affair with our fish sauce. It is the one thing that defines us in the culinary category, not to mention its cultural importance as well. One thing’s for sure… they are worthy to be called – our treasures.

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OUR CULINARY GEMS: Tauhu Goreng | Fried Stuffed Tofu in Peanut Sauce

Singaporean cuisine is similar to Malaysian cuisine. There are 3 dominant style of cooking – Chinese, Malay and Indian. Although there are dishes that falls directly on these three styles, there are a lot that infuse 2 or all of these dominant styles which make it distinctly "original".

Tauhu Goreng is a sweet and flavorful Singaporean dish with tofu (tauhu in Malay), veggies and peanuts making this a healthy dish. “Goreng” means fried in Malay and the combination of smooth, crispy and creamy textures will drive anyone wild. This will impress you friends in presentation alone – guaranteed.


Wanna try it? Here’s the recipe…

Preparation Time 15 mins
Cooking Time 10 mins
Serves 3

Ingredients

4 tofu cakes / bean curd
1 cup bean sprouts, blanched
3 cucumber shredded
salt
vegetable oil

For the sauce
2 each green chili peppers
2 each red chili peppers
2 each garlic cloves crushed
1 1/2 tablespoons soy sauce
1 1/2 tablespoons vinegar
2 cups peanuts pounded and blended OR ½ cup peanut butter
3/4 cup water
2 tablespoons cilantro leaves chopped
salt

Directions

1. Deep-fry the tofu cakes/bean curd until slightly brown. Let it cool.

2. Cut the tofu in half and make a deep slit across the center to form a pouch. Set aside.

3. In a bowl, mix the bean sprouts and cucumber in a bowl and season well with salt.

4. Fill the tofu pouches with the veggies.

For the sauce

1. Pound the chilies and garlic together in a mortar & pestel OR blend in on a food processor.

2. Add the soy sauce, vinegar and salt.

3. Throw in the ground peanuts (or peanut butter substitute) and add water a little at a time. Keep stirring to make a smooth coating sauce.

Serve the tofu pouches and the sauce separately.

Enjoy!

Photo credit: Jenz Home Kitchen

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OUR CULINARY GEMS: Balinese Lawar

“Bani ngajeng lawar?" (“Are you brave enough to eat lawar?”)

Bali’s signature dish has to be the Lawar - made from pig’s blood, spices, fruits, veggies, meat and animal entrails mixed together like a wicked salad. Lawar can be found in every village in Bali and mostly served on special occasions and celebrations.

This delicacy is traditionally prepared by men. Only the eldest and the most experienced are allowed mixing a Lawar. Men of the village would gather together in a circle, with cutting knives and chopping boards on hand, sit down together and chop away.

This socializing “ceremony” is the most important part of making Lawar as it would make the villagers closer together. Catching up with each other's business, chatting, story-sharing and a lot of laughter! Nowadays, it is done by anybody who wants to participate.

Get a load of this. Lawar has many types and distinguish each other by meat used - chicken, duck, pork, beef, sea food, turtles (!) and dragonfly (!!!). The turtle is not famous anymore (obviously for conservation issues) and dragonflies are the most expensive. You have to gather hundreds of it to fill the casserole!

Don’t let the dish put you off. It may not serve us all but the social aspect of making this “unusual” dish makes it worthwhile to mention on this blog. To make it more “tolerating” to non-Balinese…Wayan from Bali made it a little cosmopolitan.


Here’s the recipe…


Preparation Time 30 mins
Cooking Time 30 mins
Serve 6

Ingredients 1

3 cups blanched string beans, cut by 1”
1 cup roasted coconut, grated
4-5 cloves garlic, peeled, sliced and fried
6 shallots, peeled, sliced and fried

2 large red chilies, cut in fine strips
6 bird's-eye chilies, finely chopped
3 teaspoons fried chilies
1 chicken broth cubes (Knorr)

Banana leaves, cut 12”x12” square

Ingredients 2

250 g chicken breasts, deboned and minced
1 tsp lime juice
1 tsp salt
1/2 tsp black peppercorns, coarsely ground


Directions

1. Mix together ingredients 1 (except banana leaves!) in a large bowl and mix well. Set aside.

2. Combine ingredients 2 on a separate bowl and mix thoroughly.

3. Put the ingredients 2 mixture (chicken patties) lengthwise in centre of banana leaf and roll up very tightly. Cover it in aluminum foil and seal it tight.

4. Steam it for 20 minutes. Remove aluminum foil and banana leaf and break up meat with a fork to its original minced form.

5. Combine it with ingredients 1, season to taste with salt, pepper and lime juice.

*You can replace the chicken with other meats

Bon appetite!

*First photo from Hello Bali magazine.
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OUR CULINARY GEMS: Thai Ginger Chicken | ไก่ผัดขิง

This classic Thai dish is both simple and delicious with the ginger complimenting the chicken to perfection -- A healthy combination of ginger, mushrooms and protein.

Please also note that that this is more “to taste”, where you can add or lessen spice, sweetness or saltiness. Nevertheless, this is an easy-to-cook dish that would surprise your friends on their next visit.

Try it!

Here’s the recipe…

Preparation Time 15 mins
Cooking Time 20 mins
Serves 2-4

Ingredients

6 boneless chicken breasts, chop into small pieces
4 ginger (1 inch), sliced to pieces like "matchsticks"
Few pieces fresh shiitake mushrooms and mouse-ear mushrooms

4 stalks of Chinese cabbage
1 red bell pepper, de-seeded and sliced
1 medium onion, cut to quarter
3 cloves garlic, minced
1-2 red chilies, minced

1 Tbsp. soy sauce
1 Tbsp. fish sauce
1 tsp. brown sugar
1 Tbsp. rice vinegar (or other type of vinegar)

Cornstarch dissolved in ½ cup water
2-3 Tbsp. oil for stir-frying

Directions

1. Heat oil in a wok or large frying pan over medium-high heat.

2. When oil is hot, add the onion, garlic, chilies, mushrooms, chicken and stir fry for a full minute.

3. Add the ginger matchsticks, soy sauce, fish sauce, brown sugar and vinegar. Stir-fry for 5-10 minutes, or until chicken is cooked.

4. Add Chinese cabbage, bell pepper and the grated ginger. Stir-fry for another 3 minutes, or until Chinese cabbage is cooked. Add a little water as needed to keep ingredients frying nicely.

5. Finally, add the cornstarch dissolved in water and soy sauce, stirring quickly to dissolve in the sauce. When the sauce is thick, remove from the heat.

6. Slide onto a serving platter immediately. Serve with jasmine rice.

Enjoy!

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OUR CULINARY GEMS: Kdam Char Umpil | Cambodian Tamarind Crab

Bonjour! Are you looking for another way to cook your crabs? Here’s a delicious dish from Cambodia that I collected when we were there 2 weeks ago!

Cambodian cuisine is not as spicy as Thai or Vietnamese food. Its unique taste is a bit on the sour side and a little sweeter. Cambodians love to use tamarind pulp in most of their dishes and this ingredient is distinctly Southeast Asian. Try this easy to cook “Kdam Char Umpil” and enjoy a taste of Cambodia.

Here’s the recipe…


Preparation 15 mins
Cooking Time 15 mins
Serves 4

Ingredients

2 large Fresh Crabs, cleaned, cut body to 4 parts, claws cracked
2 heaped tbsp Tamarind Paste
1 tbsp Sugar
1 tbsp Fish Sauce
1/2 tbsp Soy Sauce
3 tbsp Cooking Oil
4 Garlic Cloves, crushed
4 Spring Onions, cut into 2.5cm/1-inch lengths
1/4 tsp Black Pepper

Directions

1. Mix the tamarind paste, sugar, soy sauce and fish sauce together in a small bowl. Set a side.

2. Stir fry the crabs and garlic in a large wok for 5 minutes.

3. Add the tamarind sauce mixture and cook for 5 minutes, mix well.

4. Add the spring onion and black pepper and stir fry for a further 3 minutes. Serve with rice with a smile.

Bon appetite!

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OUR CULINARY GEMS: Adobo

This has got to be the most submitted recipe to our Culinary Gems section. A total of 16 (!) Filipinos proudly presented this most famous of all Philippine dish – which put us in a predicament which one to use. Ed of Travel Philippines was the first one to submit this recipe -- So we will use his.

Adobo is a sweet, sour, salty, garlicky dish which has become a signature dish of the Philippines. Every region of the country has their own version but the main ingredients are the same.

Other Filipinos, like The Zen Bitch for example, refer to it as the National Dish of the Philippines but others, like Ryan, disagree -- He said it’s Lechon (Roasted Pig). We did a little reading here and there but never have we seen anything referring to it as such – it’s Adobo and nothing else.

Well anyways, that’s more of an introduction for this controversial dish. So, readers who haven’t tried this dish yet, now is your chance. It is surprisingly easy to cook and the ingredients are readily available.

Here’s the recipe…


Preparation time. 10 min
Cooking time. 50 min
Serves. 6

Ingredients

1 kilo chicken, cut into serving pieces
1 clove garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar

1 cup of water
1 teaspoon whole black pepper corn
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil

Directions

1. In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

2. Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

3. Remove chicken meat from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

4. Serve hot with the adobo gravy and plain rice.

** You can substitute the chicken with pork. But if I were you, I won't =)


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OUR CULINARY GEMS: Amok Trei

Amok Trei is a Cambodian signature dish based on healthy herbs, spices and coconut milk. Its style of cooking is unique from other Southeast Asian dishes for it is steamed instead of boiled.

The dish is solid but moist and is often referred to as a curry although there is no curry in it at all. Amok Trei is simply known as “Amok” made with fish. Another type is called Amok Chouk which are made with snails.

Arunny from Cambodia shares her recipe of this delectable and pleasingly excotic signature dish. She made some revisions to cater to foreign city people who would like to try this wonderful dish.


Here’s the recipe…


Preparation 15 mins
Cooking Time 1 hr
Serves 4

Ingredients

½ kl white fish fillets, cut in serving size strips
1 x 400g/14oz can Coconut Milk
1 egg

1 Garlic Clove, chopped
1 Red Onion, chopped
2 inches fresh Root Galangal, chopped or 1/2 teasp Ground Galangal
2 tbsp chopped Lemon Grass or 2 teasp Ground Lemon Grass
½ teasp Tumeric Powder

1 teasp Paprika
2 tbsp Fish Sauce
1 tbsp Sugar
½ teasp salt

4-8 Banana leaves for steaming cups (optional)

Directions

1. Blend or osterize the garlic, onion, galangal, lemon grass, tumeric, paprika, egg, fish sauce and sugar. Make sure it’s well blended.

2. Add the coconut milk and process again until thoroughly mixed.

3. In a saucepan, bring the mixture to a simmering point, constantly stirring. Gently cook it until it’s thickened.

4. While waiting for it, you have the option to make small packets of banana leaves for presentation. Blanch the leaves in hot water so it won’t break when trying to make the packets.

5. Place the fish fillets in a bowl, season with a little salt then pour over half the coconut sauce and mix well. Set the remaining sauce aside.

6. Place the fish mixture in the centre of each banana leaves packets or other small cups as you prefer.

7. Steam the parcels for 1 hour.

8. 5 minutes before the end of the steaming time, gently reheat the remaining sauce and pour it on top of the parcels. Add garnish for presentation.

Best served with steamed rice.

You have a Southeast Asian recipe to share?
Send it in to: bisean [at] gmail [dot] com

*Photos by Frank

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OUR CULINARY GEMS: The Ketupat

Ketupat is a traditional form of cooking rice mainly done in Malaysia, Indonesia, Brunei, Singapore and the Philippines. It mainly caters to people on the go because it is easy to carry and most of all – it has become an auspicious symbol of celebration especially in the Muslim festivities of Hari Raya Aidilfitri.

Palm leaves are weaved into small pouches, pour rice grains in it and sealed before cooking. The method looks like one heck of a job but these are done by professionals! It is then boiled making the rice expand into a compact rice cake or similar to a rice dumpling.

There are many kinds of Ketupat and the method of cooking varies by region – the Malays cook it with pandanus leaves, the Cebuanos (in the Philippines) cook it in plain water, and the Indonesians usually do it with a little coconut milk and some mild spices. Filipinos call it “Puso”, referring ot its shape like a heart.

Ketupat or Puso are eaten with rich stews and the most famous of its gastronomic partner – the Satay. But I prefer to eat it with Rendang, simply awesome!

Ketupat is distinctly Southeast Asian and this ancient art of cooking should be preserved.

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OUR CULINARY GEMS: Beef Rendang

Rendang is a rich and flavorsome dish originating from Indonesia. It is mainly served at ceremonial occasions, festivities and to honor guests. Rendang is also very popular in Singapore, Brunei and Malaysia during festivities like the Hari Raya although it is regularly served in restaurants.

Rendang is made with beef (chicken or mutton is ok too!). It is slowly cooked in coconut milk and spices for hours until almost all the liquid has evaporated. Rendang can last for a month without spoiling. And it is served with rice in Indonesia or "ketupat" in Malaysia.

In time for the celebration of the end of Ramadan, Ahmed from Malaysia shares his mother’s recipe of this special dish for you to try.


Here it is!

Preparation time. 10-15 minutes
Cooking time. 1.5 - 2 hours
Serves 5

Ingredients

1 kg lean beef, diced in serving size
1 cup grated coconut
1 can 300ml coconut milk

3 stalk lemon grass, sliced thinly
3 cm piece ginger
1 red onion
1 clove garlic
4 red chillies
6 Kaffir lime leaves, cut in small strips
2 tbsp Tumeric power

1 tsp shrimp paste
1 tsp salt
1 tbsp sugar
2 tbsp soya sauce


Directions

1. Osterize the ginger, onion, garlic, chillies, turmeric, salt, pepper and soy sauce to make a thick paste. Add a little coconut milk to ensure it’s a runny paste.

2. Heat 3 tbsp of cooking oil in a pan and pour the paste. Fry it for 30 seconds and make sure it won’t burn by constantly stirring.

3. Add the diced beef and keep frying till its brown on all sides.

4. Add the coconut milk, grated coconut, Kaffir lime leaves and lemongrass and bring to boil. Once boiling, lower the heat and let it simmer for 60 - 90 minutes (pan covered) or till the meat is really tender.

5. Check every 15 minutes. Add a little water to keep it from drying out. Season with shrimp paste and sugar to taste.

Bon appetite!

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Do you have a Southeast Asian recipe to share?
Send it in: bisean [at] gmail [dot] com

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OUR CULINARY GEMS: Tom Yum Goong

Tom Yum is a strong tangy soup originating from Thailand. No Thai restaurant’s menu is complete without it. The soup is usually made with prawns, sea food, fish or chicken. (‘goong is prawns and ‘ghai is chicken).

Because the soup is full of fresh herbs and spices, the potent soup has health benefits. In fact this soup is currently under scientific study for its immune-boosting qualities as a natural remedy for colds and flu. A bowl of it would certainly clear your sinuses and will warm you up inside!

A reader from Bangkok named Daryn shared her recipe of this distinctly Thai dish for you to try...



Here's the recipe...


PREPARATION TIME. 10 mins
COOKING TIME. 20 mins

INGREDIENTS.

6-10 pieces of prawns, cleaned and shelled
2-3 pieces squids, cleaned and cut to strips

4 cups of water
The juice of 6 limes
1 cup fresh button mushrooms, cut into halves
2 stalks of lemon grass, cut in small strips diagonally
1 small Galangal ginger, cut thinly
2 "kaffir" lime leafs (use lime zest if you can't get it)
10-15 prik ki nu (Bird’s eye chilis), crushed
2 medium tomatoes, quartered

2 coriander [cilantro] leafs, chopped
1 stalk spring onions, chopped
2-3 tablespoons of fish sauce, to taste

DIRECTIONS.

1. Boil 5 cups of water and add the mushrooms, lemon grass, kaffir leaves, ginger, tomatoes, chilies and lime juice. Simmer for 10min.

2. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked.

3. Garnish soup with spring onions and coriander.

4. Adjust the taste when serving. The soup should be tangy (sour and strong). It’s best to be generous with the chilies to give a real taste of Thailand.

*There is a ready-to-use Tom Yum paste on most major grocers. Just add the prawns, mushrooms and fresh spring onions.


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DO YOU HAVE A RECIPE TO SHARE?
Send it in to bisean[at]gmail[dot]com.


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