Posted in Recipes on November 3, 2006 by Chin Chern Yen |
Ingredients
- 1 large, firm unripe mango
- 1 large red onion
- ½ cup of dried shrimps, roughly chopped into bits
- 50g dried cuttlefish snack (sotong hiris)
- Bunch of mint leaves
Dressing
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- Juice of one or half a lime (adjust according to the sourness of the mango)
- 6-8 birds eye chilies, finely sliced (cili padi)
Method
- Fry dried shrimps and cuttlefish.
- Grate or slice mango and onion into fine strips. Tear some mint leaves and mix these together.
Read more...(169 words, 1 image, estimated 41 secs reading time)
Posted in Recipes on November 3, 2006 by Chin Chern Yen |
Ingredients
- 8 - 10 large prawns
- 1 tsp chili flakes
- 3-4 cloves garlic, minced
- Salt and pepper to taste
- Lime
- Kaffir lime leaves
- Toothpicks (pre-soaked in water), for securing lime leaves
Method
- Peel prawns leaving the heads and tails intact and remove veins.
- Toss prawns together with chili flakes, garlic, and salt and pepper.
- Wrap prawns in kaffir lime leaves and grill over the barbecue.
- Squeeze some lime juice over prawns before serving.
Permanent link to this post (75 words, 1 image, estimated 18 secs reading time)
Posted in Recipes on November 3, 2006 by Chin Chern Yen |
Ingredients
- 400g chicken, deboned, skinned and cut into chunks
- Pandan leaves, for wrapping chicken
- Toothpicks (pre-soaked in water), for securing chicken packages
Seasoning
- 1 tsp salt
- ½ tbsp palm sugar
- 1 tsp tumeric powder
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 50 ml thick coconut milk
Pound together
- 5 shallots
- 3-4 cloves of garlic
- 2 lemongrass stalks
- 2 inch ginger stem
- 4 red dried chilies
Method
- Mix the pounded ingredients together with the rest of the seasonings, including the coconut milk.
Read more...(109 words, 1 image, estimated 26 secs reading time)
Posted in Meal Stories on November 3, 2006 by Chin Chern Yen |
When asked to think of an Asian-themed barbeque, one invariably imagines skewers of satay grilling over hot charcoal embers, and stops there. Truly, we have been so acculturated to franks, chicken wings and jacket potatoes over the barbi that we are lost for ideas on grilling food, Asian-style. Well, not that it is a bad thing, but the wealth of spices and ingredients that we have at our disposal in this part of the world is so astounding, it is almost a sin to let them go to waste without trying to use them to your best advantage for a barbeque.
Read more...(520 words, 1 image, estimated 2:05 mins reading time)
