Post Reply South East Asia Cuisine
Chef de Cuisine
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Posted 10/9/08
Post all your favorite recipes or fusion foods of Cambodia, Laos, Myanmar, Thailand, Vietnam, Brunei, East Timor, Indonesia, Malaysia, the Philippines, and Singapore here.

Theses cultures are rich with delicate flavors and wonderful spices... have fun.


Also some ingredients are not commercially available all over so if you know if something is hard to find please include a good substitute if you know one.
Chef de Cuisine
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Posted 10/20/08
These recipes are from Brunei:

Murtabak ( aka Meat Crepes)

Ingredients
* Clarified Butter (or substitute with cooking oil)
* 4 Eggs
* 1 lb plain flour
* 3/4 teaspoon fine salt
* 1/2 teaspoon pepper
* 1/4 teaspoon baking powder

Meat Filling

* 20 oz minced mutton
* 1/2 teaspoon salt
* 1/4 teaspoon salt
* 1/4 teaspoon turmeric powder
* 20 oz onions (diced)
* 20 cardamoms, seeded
* 2 heaped tablespoons roasted coriander seeds
* l level tablespoon aniseed

Directions
Meat Filling
1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste.
Dough
1. Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.
2. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.
3. Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.


Beriani

Ingredients
* 1 chicken, about 900gms
* 1 tbsp poppy seeds
* 1 clove garlic
* 1 cup shallots - sliced
* 1 tsp curry powder
* 2 -- 3 tsps salt
* 2 chillies
* 1/2 coconut - grated
* 5 cm piece ginger
* 4 tbsps ghee
* 5 cloves
* 5 cm cinnamon stick
* 10 cashew nuts
* 10 almonds
* 450 gms long-grain rice

Directions

* Cut chicken into 6 -- 8 pieces
* Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
* Heat ghee and fry cloves, cinnamon, shallots.
* Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
* Stir to mix and cook covered for 10 minutes.
* Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
* When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
* Cover and allow rice to cook over very low fire.

Rendang

Ingredients
* 1 tsp shrimp paste
* 1 kg rump steak ( beef/chicken/mutton )
* 1 stalk lemon grass
* 1 tsp salt
* 1 tbsp sugar
* 1 tbsp soya sauce
* 3 stalk lemon grass - sliced thinly
* 120gms grated coconut - fried and pounded
* 4 slices galangal
* 5 candlenuts, Ground
* 2 tbsp curry power - blended with 2 tbsps water
* 30 dried chillies
* 120 gms shallots
* 4 red chillies
* 1 clove garlic
* 2 cm piece ginger
* 1/2 cup thick coconut milk - extracted from 1/2 grated coconut
* 8 tbsps oil

Directions

1. Heat oil and fry ground ingredients and curry powder until fragrant
2. Add in half of the coconut milk and fry until the oil separates
3. Add in the soya sauce mixture and steak.
4. Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.
5. Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
6. Increase heat to reduce gravy until it is thick and oily.

Kurma

Ingredients
* 600 grams chicken
* 1 cup thick coconut cream
* 2 cup thin coconut milk extracted from 1 grated coconut
* 1/2 cup oil
* cardamoms
* 2 star anise
* 2 red chillies
* 3 cm piece cinnamon stick
* 3 cloves
* 3 cm piece ginger
* 4 cloves garlic
* 4 tbsps kurma powder
* 6 shallots

Directions

1. Pound 3 shallots and 2 cloves garlic together.
2. Mix with kurma powder and 1 tsp water. Blend well into paste.
3. Slice finely the remaining shallots and garlic.
4. Heat oil and fry the sliced shallots and garlic with the spices until fragrant.
5. Add in the blended kurma powder and fry further until oil separates.
6. Add in the chicken and 1 cup water. Cook until the beef is tender.
7. Pour in the thick coconut milk, bring to boil and pour it in the thin milk.
8. Season with salt to taste and cook further over a low flame until the gravy is thick.
9. Add in the large onion and red chilies. Stir once and remove from rice.

Gulai Daun Singkong Tumbuk (aka Grilled Fish with Greens)

Ingredients

* 1/2 Piece fresh ginger, sliced
* 1 sm Onion, sliced
* 1 or 2 fresh, hot red -chilies, seeded, sliced
* 1/2 ts Salt
* 1/4 ts Sugar
* 1/4 ts Turmeric
* 2 c Coconut milk
* 1 Whole red snapper or-similar fish, about 1 pound
* 1 sl Laos [Galangal S.C.]
* 2 Stalks lemon grass or two -slices lemon
* 1/4 lb Spinach or Swiss chard,-coarsely chopped

Directions
Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside

Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side.

Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm.

Serves 4 with rice and other dishes.

Malu Abulthiyal

Ingredients
* 2 lbs Fish (Halibut, Salmon or Tuna)
* 10-15 pieces Goraka
* 1 1/2 tbs Salt
* 1 1/2 tbs ground black Pepper
* 1/4 tsp Turmeric powder
* 1 sprig Curry Leaves
* 1-2 pieces Rampe (Pandamus)
* 2 pieces Cinnamon
* 2 cloves Garlic (crushed)
* 1/2 tsp roasted Curry powdersaws
* 1 cup water

Directions
Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pieces. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completely dry.
Sous chef
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Posted 10/20/08
wow...the spices in here are really indian. I actually make the second one but in a completely different way, still the same name though. An I make a vegatable Korma which is what I think the name on the 4th one is supposed to be. hehe, My parents will go for these >:)

Alright, gonna try making these soon.
Chef de Cuisine
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Posted 10/20/08
These are very delicious recipes I have had from Vietnam.

Broccoli And Tofu In Spicy Almond Sauce


Ingredients

Sauce:
* 1/2 c. hot water
* 1/2 c. almond/peanut butter
* 1/4 c. cider vinegar
* 2 T. tamari sauce
* 2 T. blackstrap molasses
* cayenne/chile to taste
Saute:
* 1 lb. broccoli
* 2 tsp. ginger
* 4 cloves garlic
* 1 lb. tofu, cubed
* 2 c. onion, thinly sliced
* 1 c. chopped cashews
* 2-3 T. tamari sauce
* 2 minced scallions

Directions
Sauce:

In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
Saute:

Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.


Sweet & Sour Tofu

Ingredients
* 1 lb. tofu
* 1/4 c. lemon juice
* 1/4 c. tamari sauce
* 6 T. water
* 1/4 c. tomato paste
* 2 T. honey
* 1 tsp. ginger
* 4 cloves of garlic
* 8 scallions, minced
* 1 green & 1 red bell pepper, sliced in strips
* 1 lb. mushrooms
* 1 c. toasted cashews

Directions
Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.


Crisp-Fried Tofu And Greens

Ingredients
* 2 cakes of tofu, frozen overnight and thawed
* 1/2 c. water or vegetable stock
* 1 tsp. cornstarch
* 1/2 c. cornmeal or cornstarch
Marinade:
1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne

Sauce
:
* 3 T. soy sauce
* 1/4 c. dry sherry
* 2 tsp. rice vinegar
* 2 tsp. honey or brown sugar
Vegetables:
* 3 T. oil
* 3 cloves garlic, minced or pressed
* 1 c. thinly sliced onion
* 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach

Directions
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl.

In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice.

* My friend cuts the tofu into many more smaller triangles, I don't but wanted to let you know you can.


Noodles With Mixed Vegetable

Ingredients
* 8 ounces cellophane noodles
* Cooking Spray
* 5 cloves garlic, minced
* 1 Tablespoon minced ginger
* 4 shallots, thinly sliced
* 2 scallions, thinly sliced (white and green parts)
* 1-2 Tablespoons soy sauce
* 2-3 Tablespoons water
* 2 small carrots, peeled and julienne
* 1 cup sliced fresh mushrooms
* 2 summer squash, coarsely chopped

Directions
In a large bowl or pot, soak noodles in boiling water for 5 minutes or until they are soft and pliable. Drain and set aside.

Spray a wok or skillet with cooking spray and over high heat, sauté garlic, ginger, shallots, and scallions for about 1 minute. Add the soy sauce, water, and carrots and sauté for an additional 2 minutes. Add mushrooms and squash and sauté for another minute. Add noodles, stirring constantly until they are heated through. Serve immediately.

(Makes 4 servings)

Try Cai

Ingredients
* 2 tb Sugar
* 4 tb - water
* 2 tb Dry sherry
* 2 ts Lemon or lime juice
* 1 Orange
* 2 c Fresh pineapple; cubed
* 1 1/2 c Fresh or canned lichees

Directions

1. Cook the sugar and water into a syrup.
2. Cool and stir in sherry and lemon/lime juice.
3. Peel and segment the orange;
4. Toss with the pineapple and lichees.
5. Pour the syrup over the fruits.
6. Chill 1 hour.

Serves 6 people

Banh Dua Ca Ra Men

Ingredients
* CARAMEL 1/4 c Sugar
* 1/4 c Hot water
CUSTARD
* 1 c Fresh or canned coconut milk
* 1 c Milk
* 1/4 c Sugar
* 4 Eggs
* 1 ts Vanilla extract

Directions

This custard is at its best when prepared a day in advance and refrigerated so the flavors can mellow. If you just can't wait, you might try the Vietnamese method of rapid cooling for dishes such as this: place a small scoop of shaved ice on top of each custard before serving

Preheat the oven to 325F.

Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously). Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. Tilt the molds to coat all of the surfaces with caramel. Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat. Scald until the sugar dissolves completely. Remove from heat.

In a large bowl, whisk the eggs and vanilla. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly. Strain the custard through a fine sieve into a bowl. Carefully pour into the caramel-lined souffle dish or ramekins.

Line a large roasting pan with 2 layers of paper towels (see Note). Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean. Be careful not to let the water boil; do not disturb the custard while baking. This is the only "secret" to producing a smooth and velvety custard.

Remove the souffle dish immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly.

To serve, run a knife around the edge of the custard and turn out onto dessert plates. Serve with shaved ice or whipped cream, if desired.

Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.

Yield: 5 servings.


Banana Rice Pudding

Ingredients:
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.

Chef de Cuisine
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Posted 10/20/08

Macedonian wrote:

wow...the spices in here are really indian. I actually make the second one but in a completely different way, still the same name though. An I make a vegatable Korma which is what I think the name on the 4th one is supposed to be. hehe, My parents will go for these >:)

Alright, gonna try making these soon.


Sorry it's actually Kurma, not Korma. You can find a boat load of recipes by looking up vegetable kurma on the net.
Sous chef
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Posted 10/20/08 , edited 10/20/08

silverfizz wrote:


Macedonian wrote:

wow...the spices in here are really indian. I actually make the second one but in a completely different way, still the same name though. An I make a vegatable Korma which is what I think the name on the 4th one is supposed to be. hehe, My parents will go for these >:)

Alright, gonna try making these soon.


Sorry it's actually Kurma, not Korma. You can find a boat load of recipes by looking up vegetable kurma on the net.


http://www.google.ca/search?hl=en&q=vegetable+kurma&meta=

...I'm still pretty sure its Korma. Kurma might just be how its spelled in a different language, but it seems korma is more universally accepted. There are a lot of languages in India so I wouldn’t be surprised.

oh, I was right.


The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in India[1] and can be made with yoghurt, cream, nut and seed pastes or coconut milk. [1] Both vegetarian and non-vegetarian kormas exist.


complements of wiki.
Chef de Cuisine
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Posted 10/20/08


Two things.....

ONE.




TWO.




LOL..... Just Kidding.....
Sous chef
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Posted 10/20/08


...GODAMMIT!! Why do those pictures have to be true >_<

And you know as well as I do that you're not kidding
Chef de Cuisine
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Posted 10/20/08

Macedonian wrote:



...GODAMMIT!! Why do those pictures have to be true >_<

And you know as well as I do that you're not kidding



Think I have about hundred plus of them.... ahh so many but I can only use them so few times.
Sous chef
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Posted 10/20/08

silverfizz wrote:


Macedonian wrote:



...GODAMMIT!! Why do those pictures have to be true >_<

And you know as well as I do that you're not kidding



Think I have about hundred plus of them.... ahh so many but I can only use them so few times.


I have 209 that aren't anime related and 466 that are...I'll send them to you If you'd like actually, all the credit goes to the active members a thread here on CR called "Anime Motivational posters." They're brilliant, and there are literally thousands.
Chef de Cuisine
10410 cr points
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Posted 10/20/08

Macedonian wrote:


silverfizz wrote:


Macedonian wrote:



...GODAMMIT!! Why do those pictures have to be true >_<

And you know as well as I do that you're not kidding



Think I have about hundred plus of them.... ahh so many but I can only use them so few times.


I have 209 that aren't anime related and 466 that are...I'll send them to you If you'd like actually, all the credit goes to the active members a thread here on CR called "Anime Motivational posters." They're brilliant, and there are literally thousands.


That were I got about half of mine, the rest I either made or were sent to me by friends, who found them god knows where.....
Sous chef
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Posted 10/20/08

silverfizz wrote:


Macedonian wrote:


silverfizz wrote:


Macedonian wrote:



...GODAMMIT!! Why do those pictures have to be true >_<

And you know as well as I do that you're not kidding



Think I have about hundred plus of them.... ahh so many but I can only use them so few times.


I have 209 that aren't anime related and 466 that are...I'll send them to you If you'd like actually, all the credit goes to the active members a thread here on CR called "Anime Motivational posters." They're brilliant, and there are literally thousands.


That were I got about half of mine, the rest I either made or were sent to me by friends, who found them god knows where.....


I can actually say confidently that if you didn't make them yourself, than it was most likely made on that thread. They had like 10 pages devoted to just Google image searches and all the ones that they found were from there. That being said, they were pissed. the one guy was like "...what’s all my stuff doing on myspace?"
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