tag:blogger.com,1999:blog-47218656952787498312024-02-18T18:56:53.191-08:00ASIAn Recipes EasyAndian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-4721865695278749831.post-30487165859620999162012-06-04T22:24:00.000-07:002012-06-04T22:24:15.842-07:00Crunchy corn and pepper salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DgrENrhSyc3nUtsj8n5qXr_aMIONLRSC0yCdU76Ue0LCm3CkiJELUIthFO8MNvcVplK74-71MlInawvnw1DjiS6O6Y1O2pU1NQNEAQdCvsaZXcZ0Q93J3I1HyBTwC51-_1riTT8EoiQo/s1600/IMG01432-20120526-1733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DgrENrhSyc3nUtsj8n5qXr_aMIONLRSC0yCdU76Ue0LCm3CkiJELUIthFO8MNvcVplK74-71MlInawvnw1DjiS6O6Y1O2pU1NQNEAQdCvsaZXcZ0Q93J3I1HyBTwC51-_1riTT8EoiQo/s640/IMG01432-20120526-1733.jpg" width="640" /></a></div>
<br />
<br />
* INGREDIENTS<br />
<br />
- 1 tbsp olive oil<br />
- 1 tbsp honey<br />
- 1 clove of garlic, crushed<br />
- 1 tsp ground cumin<br />
- juice 1 lime<br />
- 1 bunch spring onions, chopped<br />
- 140g frozen sweetcorn, defrosted<br />
- 1 red pepper, seeded and finely chopped<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Assemble. Whisk the olive, honey, garlic, cumin and lime juice together in a medium bowl with some salt and pepper to make a dressing.</li>
<li>Add the spring onions, sweetcorn and finely chopped red pepper and stir together.</li>
<li>Serve with chopped jalapenos on the side.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com1tag:blogger.com,1999:blog-4721865695278749831.post-48602646001131724882012-06-02T05:14:00.000-07:002012-06-02T05:14:13.106-07:00Chunky Tomato and Avocado salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLxOw1V8OYbtMinPnUNjuJMScMPtIoNJ_M5r6IwtnWPky6vsjHnyWihgcycKTW-gbVXpRU7YQX5iogBXKspqD8znZphiBctA5Yp-r0elfwIxX-NXUyHWPzhubutJA634OBD5DMlLk2kuL/s1600/IMG01431-20120526-1732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLxOw1V8OYbtMinPnUNjuJMScMPtIoNJ_M5r6IwtnWPky6vsjHnyWihgcycKTW-gbVXpRU7YQX5iogBXKspqD8znZphiBctA5Yp-r0elfwIxX-NXUyHWPzhubutJA634OBD5DMlLk2kuL/s640/IMG01431-20120526-1732.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 1/2 red onion, finely chopped<br />
- 1 small red chilli,seeded and chopped<br />
- 3 ripe tomatoes, chopped<br />
- juice of 1 lime<br />
- 1 tbsp white wine vinegar<br />
- 2 avocados<br />
- small bunch coriander, chopped<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Mix the salsa. Combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well.</li>
<li>Just before serving, peel, stone and chop the avocados and ad them to the salsa, along with the coriander.</li>
<li>Make just before you want to eat, so the avocado doesn't discolour.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-68724089044952237372012-05-31T05:01:00.000-07:002012-05-31T05:01:25.307-07:00Tex mex beef tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLILCFAaojvq1XSCKD_O528h2gdWVlOrNKoA0VSYV37VWP1LvvuO3wGvkoDlzWq2kXZUrCGhyUfXZjVlQLHRwZHSL7HMxkFBfH-W9Vu4IAoCBsU5X2gQKzjR2KQSF2jpS56Uc7diCYiHWk/s1600/IMG01428-20120526-1730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLILCFAaojvq1XSCKD_O528h2gdWVlOrNKoA0VSYV37VWP1LvvuO3wGvkoDlzWq2kXZUrCGhyUfXZjVlQLHRwZHSL7HMxkFBfH-W9Vu4IAoCBsU5X2gQKzjR2KQSF2jpS56Uc7diCYiHWk/s640/IMG01428-20120526-1730.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
* INGREDIENTS<br />
<br />
- 500g pack lean minced <br />
- 1 tbsp sunflower oil<br />
- 4 cloves of garlic, crushed<br />
- 1 1/2 tbsp dried oregano<br />
- 2 tsp ground cumin<br />
- 2 tsp paprika<br />
- Pinch of chilli flakes<br />
- 4 taco shells<br />
- grated cheese and jalapenos, to serve<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Brown the mince. Heat a large frying pan until very hot, then brown the mince. Remove , then season. Add the oil to the pan and fry the garlic, oregano and spices for 1 minute, until fragrant.</li>
<li>Serve. Return the beef to the pan, toss well, then cook for 2-3 minutes, until hot through. Warm the taco shells and serve with the beef, grated cheese and jalapenos.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-36648296773026829942012-05-30T05:18:00.000-07:002012-05-30T05:18:10.225-07:00Beef Lattice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4NQ_zSMBxs3r5c7yjFNNlREkZKlXV0IMMoKDVJ_fMjPcRDpKaPlPnsUb49tRforYO553l00nGah0H5ZafEklYvZBMFLDJbdH6zvAqp4mN5e_P9QRWNek9OrILOD_8ygTu5j5SwYiwHIl/s1600/IMG01374-20120525-2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4NQ_zSMBxs3r5c7yjFNNlREkZKlXV0IMMoKDVJ_fMjPcRDpKaPlPnsUb49tRforYO553l00nGah0H5ZafEklYvZBMFLDJbdH6zvAqp4mN5e_P9QRWNek9OrILOD_8ygTu5j5SwYiwHIl/s640/IMG01374-20120525-2015.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
* INGREDIENTS<br />
<br />
- 1 kg minced beef<br />
- 100g tomato ketchup<br />
- 4 eggs<br />
- 3 onions, finely chopped<br />
- 3 cloves of garlic, finely chopped<br />
- small handful of sage, chopped<br />
- 200g mushroom, finely chopped<br />
- 25g butter<br />
- 500g pack puff pastry<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Make the beef filling. mix the beef with the ketchup, 3 eggs, seasoning and 100ml water and mix well with your hands until combined. Mix in the onions, half the garlic, and the herbs.</li>
<li>Make the stuffing. Turn oven to fan 180C/ conventional 2OOC/ gas 6. Press the meat into a sausage shape about 30cm x 10 cm on a baking tray. Cook for 20 minutes, then remove and leave to cool. fry the mushroom in the butter for 3 minutes. Add the remaining garlic and cook for 2 minutes more. pour away any excess liquid.</li>
<li>Assemble and bake. Roll the pastry into a rectangle large enough to wrap up the beef. Beat the remaining egg with a little water and brush over the pastry. Spread the mushroom along the middle of the pastry. Sit the meat on top, then cut the pastry either side into strips, from the meat to the outer edge. Criss-cross these over the meat to enclose, then tuck the ends under. Brush the parcel with egg, put on a tray and bake for 40 minutes, covering after 30 minutes if it's looking too brown.</li>
<li>Serve with mashed potatoes and carrots or peas.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-85964592359278649162012-05-29T04:22:00.002-07:002012-05-29T04:22:42.241-07:00Steamed Pomfret with Preserved Radish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwLdFnfXKWXg5Vsia8v10yJJ_Ok3Xi9RtmuR1cBVHV9cdVQYxyMg4v2Ry6LHPGScI_JcSbrt6WTiAy61SYKbd6WD4B5qQ_jrIm1h6rVsliEf9rgARLZjF9gCOv51yeJB_oAqE6aB94O5t/s1600/IMG01479-20120529-1812.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwLdFnfXKWXg5Vsia8v10yJJ_Ok3Xi9RtmuR1cBVHV9cdVQYxyMg4v2Ry6LHPGScI_JcSbrt6WTiAy61SYKbd6WD4B5qQ_jrIm1h6rVsliEf9rgARLZjF9gCOv51yeJB_oAqE6aB94O5t/s640/IMG01479-20120529-1812.jpg" width="480" /></a></div>
<div style="text-align: left;">
* INGREDIENTS</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- 1 white pomfret</div>
<div style="text-align: left;">
- 1 small pack of preserved radish (finely chopped)</div>
<div style="text-align: left;">
- 5 cloves garlic-finely chopped</div>
<div style="text-align: left;">
- 2 stalks of spring onion</div>
<div style="text-align: left;">
- 2 pieces ginger</div>
<div style="text-align: left;">
- Some spring onion strips</div>
<div style="text-align: left;">
- 2 tbsp soy sauce</div>
<div style="text-align: left;">
- 1 tsp oyster sauce</div>
<div style="text-align: left;">
- 1/2 tsp sesame oil</div>
<div style="text-align: left;">
- 250ml stock</div>
<div style="text-align: left;">
- 1 tsp fish sauce</div>
<div style="text-align: left;">
- 2 tbsp cooking wine</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
* METHOD</div>
<ol>
<li>Clean the fish, stuff the cavity with 2 pieces of ginger and some spring onion strips.</li>
<li>Lay 2 stalks of spring onion on plate, place the fish on top.</li>
<li>Steam over high heat for 10-15 minutes until cooked.</li>
<li>Meanwhile, heat oil and deep fry the chopped preserved radish and chopped garlic until fragrant and crispy, drain well and set aside.</li>
<li>Leave 2 tbsp of oil in wok, saute 2 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oi, 250ml stock, 1 tsp fish sauce and 2 tbsp cooking wine.</li>
<li>Remove the steamed fish from the steamer, strain off the liquid, then pour the gravy over the fish.</li>
<li>Lastly, pour the crispy fried preserved radish over the fish, serve hot.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-39761543126832703072012-05-29T04:09:00.000-07:002012-05-29T04:09:44.723-07:00Stuffed Yu Char Kuey with Fish Paste<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3kWvFD8v9fGzJPlYxzaOGpXPJjjPtdbClIuWD9HH0BkSo8dT834hQ7vOtVDr8Bpv2N0mFyEMUdZE15kcUJcV91VuxpMpc-QNfSWkRifMriEdCRFYVPhyphenhyphenlpBF7cK2CiCCQzfiYMZA3w0H/s1600/IMG01477-20120529-1812.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3kWvFD8v9fGzJPlYxzaOGpXPJjjPtdbClIuWD9HH0BkSo8dT834hQ7vOtVDr8Bpv2N0mFyEMUdZE15kcUJcV91VuxpMpc-QNfSWkRifMriEdCRFYVPhyphenhyphenlpBF7cK2CiCCQzfiYMZA3w0H/s640/IMG01477-20120529-1812.jpg" width="480" /></a> </div>
<div style="text-align: left;">
* INGREDIENTS</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- 500g mackerel fish paste</div>
<div style="text-align: left;">
- 300g minced pork</div>
<div style="text-align: left;">
- 1 egg white</div>
<div style="text-align: left;">
- 2 yu char kuey</div>
<div style="text-align: left;">
- 1/2 green, red capsicum</div>
<div style="text-align: left;">
- 1/2 can pineapple</div>
<div style="text-align: left;">
- 1/2 cucumber</div>
<div style="text-align: left;">
- 3 tbsp corn flour</div>
<div style="text-align: left;">
- 1 pieces of dry rice vermicelli</div>
<div style="text-align: left;">
- 1/2 cup water</div>
<div style="text-align: left;">
- 10g pepper powder (2 tsp)</div>
<div style="text-align: left;">
- Salt as needed</div>
<div style="text-align: left;">
- 1 tbsp cooking wine</div>
<div style="text-align: left;">
- 5 tbsp tomato sauce</div>
<div style="text-align: left;">
- 1/2 tsp sugar</div>
<div style="text-align: left;">
- oil for frying</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
* METHOD</div>
<ol>
<li>Combine fish paste, minced pork, pepper powder 1 tsp of salt and cooking wine.</li>
<li>Dice the green and red capsicum, pineapple and cucumber.</li>
<li>Divide the yu char kuey, slice each of them open, then fill the hollow with the paste.</li>
<li>Heat 1 tbsp of oil in a frying pan, coat both sides of the stuffed yu char kuey with egg white and corn flour, then shallow fry until golden brown over medium heat.</li>
<li>Cut each shallow fried yu char kuey into 3 pieces.</li>
<li>Deep fry the dry rice vermicelli into hot oil until puff up and turn crispy, remove and drain, then place on a serving plate. Arrange the yu char kuey on top of the fried rice vermicelli.</li>
<li>Leave 1 tbsp of oil in wok, add in the diced green and red capsicum, cucumber and pineapple, stir fry for a couple of minutes, then add in tomato sauce, stir fry over high heat, pour in 1/2 cup of water, when it comes to a boil, reduce heat and simmer for a while.</li>
<li>Toss in dash of salt and sugar to taste, cook until the gravy thickens.</li>
<li>Pour the gravy over the yu char kuey, serve hot.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-17984307497896666972012-05-29T00:49:00.000-07:002012-05-29T00:49:06.367-07:00Turkey Meatball Korma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26Y-Ck8fkRBGNsAWLveo4HiaDRpGjiNzioaHJRXLpzxe7zoa1dAEajpRGNyF0kQP9t6G0DjohXSdhZ1dI3_1bOhyphenhyphenL5eSQI5U4NDpbSCQA_ex-Hyilq6yUk6FY5GBhwQVq98Jw5o5T_4h_/s1600/IMG01373-20120525-2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26Y-Ck8fkRBGNsAWLveo4HiaDRpGjiNzioaHJRXLpzxe7zoa1dAEajpRGNyF0kQP9t6G0DjohXSdhZ1dI3_1bOhyphenhyphenL5eSQI5U4NDpbSCQA_ex-Hyilq6yUk6FY5GBhwQVq98Jw5o5T_4h_/s640/IMG01373-20120525-2014.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 500g pack turkey mince<br />
- 1 rounded tbsp korma curry paste<br />
- 1 tsp groundnut, vegetable or olive oil<br />
- 1 onion, finely chopped<br />
- 500ml chicken stock<br />
- 175ml reduce-fat or light coconut milk<br />
- large handful of sugar snap peas, halved on the diagonal<br />
- 16 cherry tomatoes, halved<br />
- 1 tbsp toasted flaked almonds<br />
- few coriander leaves (optional)<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Make the meatballs. Mix the mince with 1 tsp curry paste and some seasoning. Shape into walnut-sized meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 minutes, turning until they are browned all over.</li>
<li>Make the sauce. Heat the remaining curry paste in a pan. Add the onion and fry over a low heat for about 5 minutes, until soft - be careful not to burn the paste (add a splash of water if you need to). Pour in the stock and coconut milk and bring to the boil.</li>
<li>Simmer. Turn the heat down to low and add the meatballs. Cook for 10 minutes, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 minutes.</li>
<li>Serve. scattered with the almonds and coriander, if using, and serve with rice.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-10585547857217251722012-05-27T17:07:00.000-07:002012-05-27T17:07:33.250-07:00Greek Lamb tray bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSCWs0-DOAr50DztyHGRgnadLy_5mPVM8YyIj2NmBMzcAhS9xBxK-hm4gsiIo4tx-8baH_S03br6_Vye8m7bb8FwArG7WiUFCBLtxv0qhya6Jj3gTWEkf2TgEuDvXpMP5Vq5CQi9taiXs/s1600/IMG01372-20120525-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSCWs0-DOAr50DztyHGRgnadLy_5mPVM8YyIj2NmBMzcAhS9xBxK-hm4gsiIo4tx-8baH_S03br6_Vye8m7bb8FwArG7WiUFCBLtxv0qhya6Jj3gTWEkf2TgEuDvXpMP5Vq5CQi9taiXs/s640/IMG01372-20120525-2013.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 50g fresh white breadcrumbs<br />
- 250g lamb mince<br />
- 1 egg, beaten<br />
- 2 onions, halved<br />
- large handful of mint, chopped<br />
- 2 large potatoes, cut into wedges<br />
- 2 courgettes, cut into batons<br />
- 12 cherry tomatoes<br />
- 2 tbsp olive oil<br />
- 50g feta, crumbled<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Make the meat patties. Turn oven to fan 180C/conventional 200C/gas 6. Out the breadcrumbs, mince, egg and plenty of seasoning in a bowl. Great in half an onion and add half the chopped mint. Mix well and shape into 8 patties. Put the patties on a large, shallow roasting tray.</li>
<li>Bake. Cut the remaining onion halves into wedges and arrange them around the patties with the potatoes, courgettes and tomatoes. Drizzle with oil and season. Bake for 40 minutes, turning once, until the lamb is cooked and the veg is tender.</li>
<li>Serve. Sprinkled with the feta and the remaining mint.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com1tag:blogger.com,1999:blog-4721865695278749831.post-32613779643190365132012-05-26T03:35:00.000-07:002012-05-26T03:35:29.019-07:00Sepherd's Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qrWtYWMPKT_UlmEQO41MXjjV_Qmn8a8xYiXkurA8RWYrci-jKqXHMtLS6FBHImjAOYIZs7esDVjqnBF5Y6flsnak-KrEm1el8ttVgmpdAbGcIwMN8radSaobiwru8wFVDSIf5jc4MEt-/s1600/IMG01371-20120525-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qrWtYWMPKT_UlmEQO41MXjjV_Qmn8a8xYiXkurA8RWYrci-jKqXHMtLS6FBHImjAOYIZs7esDVjqnBF5Y6flsnak-KrEm1el8ttVgmpdAbGcIwMN8radSaobiwru8wFVDSIf5jc4MEt-/s640/IMG01371-20120525-2012.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 1 tbsp rapeseed oil<br />
- 1 onion, chopped<br />
- 2 carrots, diced<br />
- 250g lamb mince<br />
- 1 tbsp plain flour<br />
- 350ml vegetable stock<br />
- small can chopped tomatoes<br />
- 1 tbsp tomato puree<br />
- 400g can green lentils, drained<br />
- 1 tsp Worcestershire sauce<br />
- 650g potatoes, roughly chopped<br />
- 250g sweet potatoes, roughly chopped<br />
- 2 tbsp half-fat creme fraiche<br />
- 1 tbsp semi-skimmed milk<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Heat the oil in a large pan. Tip in the onion and thyme springs and fry for 2-3 minutes. Add the carrots and cook for 5-8 minutes more, stirring occasionally. Stir in the mince, breaking it up with a wooden spoon, and fry until brown.</li>
<li>Simmer. Add the flour, stir well, then cook for another 1-2 minutes. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato puree, lentils and Worcestershire sauce. Reduce the heat and simmer, covered, 45 minutes, stirring occasionally.</li>
<li>Make the topping. Meanwhile, cook the potatoes and sweet potatoes in a large pan of boiling water. Bring back to the boil, then simmer for 12-15 minutes, or until tender. Drain well, then tip back into the pan. Mash until smooth. Beat in the creme fraiche and milk with a wooden spoon, until light and fluffy.</li>
<li>Bake. Turn oven to fan 180C/conventional 200C/gas 6. Spoon the meat into a 1.5 Litre pie dish and remove the thyme springs. Top with the mash and smooth over with a knife. Bake for about 20-25 minutes, or until piping hot and bubbling and the top is crispy and golden (you could grill it for the last 5 minutes to get it extra-crispy on top if you like).</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-90523790492868504492012-05-25T05:33:00.000-07:002012-05-25T05:33:26.527-07:00Tuna, Asparagus and bean salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZP7Fw6RHIgfSX_AojZSG_GzNjY6D-HaXkPo4M7zMD6_Pr-lNwMIcdMQe7CU2ZqPmI9JxWRGAhGPG1bmO1kryggtyHe7gJ8g5NGhllT3yTVoFA4zWg6fw61_tQ4eLX7o_JKT3hdzNOfHs/s1600/IMG01370-20120525-2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZP7Fw6RHIgfSX_AojZSG_GzNjY6D-HaXkPo4M7zMD6_Pr-lNwMIcdMQe7CU2ZqPmI9JxWRGAhGPG1bmO1kryggtyHe7gJ8g5NGhllT3yTVoFA4zWg6fw61_tQ4eLX7o_JKT3hdzNOfHs/s640/IMG01370-20120525-2011.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 1 large bunch asparagus<br />
- 2 190g cans tuna steaks in water, drained<br />
- 2 400g cans cannellini beans in water, drained<br />
- 1 red onion, very finely chopped<br />
- 2 tbsp capers<br />
- 1 tbsp olive oil<br />
- 1 tbsp red wine vinegar<br />
- 2 tbsp tarragon, finely chopped<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Cook the asparagus in boiling water for 4-5 minutes, until tender. Drain well, cool under running water, then cut into pieces. Toss with the tuna, beans, onion and capers in a serving bowl.</li>
<li> Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-16829084480267491572012-05-25T05:23:00.000-07:002012-05-25T05:24:29.477-07:00Smoked Salmon carbonara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZRwdauWm7XPAO0iEpfLKoA9bPtkg7B_EhiiRURvQQJ7eCTrNzLypFz6F7Oya6FRhj0WWT0Rdba3leEcGtsJb7f2P5Hin2bNzvDearVGZ4n3sS4j-EtKTHfqF8M_Ek4hjSa1GsKTneZJd/s1600/IMG01369-20120525-2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZRwdauWm7XPAO0iEpfLKoA9bPtkg7B_EhiiRURvQQJ7eCTrNzLypFz6F7Oya6FRhj0WWT0Rdba3leEcGtsJb7f2P5Hin2bNzvDearVGZ4n3sS4j-EtKTHfqF8M_Ek4hjSa1GsKTneZJd/s640/IMG01369-20120525-2010.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 350g quick-cook spagheti<br />
- 1 tsp butter<br />
- 1 clove of garlic, crushed<br />
- 150ml double cream<br />
- 2 eggs, beaten<br />
- 3 tbsp freshly grated parmesan<br />
- 120g pack smoked salmon trimmings<br />
- small bunch chives, snipped<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Cook the spaghetti according to pack instructions. Meanwhile, melt the butter in a small pan, add the garlic and gently fry for 1 minute. Remove from the heat. Lightly beat the cream, eggs, softened garlic and half the parmesan in a bowl. Stir in the smoked salmon trimmings.</li>
<li>Drain the pasta and return to the pan. Add the salmon mixture and the chives, then toss well - the heat from the pasta will thicken the sauce.</li>
<li>Serve scattered with the remaining parmesan and plenty of black pepper.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-79546339182652313672012-05-25T04:56:00.001-07:002012-05-25T04:56:56.563-07:00Lemon and rosemary pork with chickpeas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYK-zd0hhpnWYiXM2WfgguO3cVSsY_8FR0KGkk_oOw57ZzmrlXYAtwzAajC1yeYui1xZpm0UTbYdNegFY45SnISU32dFDksHtQ0g51m3VD5vhKV5pYwXiYi_PH4KM9ZmCKeDanbIU_BYd/s1600/IMG01365-20120525-1916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYK-zd0hhpnWYiXM2WfgguO3cVSsY_8FR0KGkk_oOw57ZzmrlXYAtwzAajC1yeYui1xZpm0UTbYdNegFY45SnISU32dFDksHtQ0g51m3VD5vhKV5pYwXiYi_PH4KM9ZmCKeDanbIU_BYd/s640/IMG01365-20120525-1916.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 1 tbsp olive oil<br />
- 2 tsp finely chopped rosemary<br />
- 4 cloves of garlic, crushed<br />
- grated rind and juice 1/2 lemon<br />
- 4 boneless pork steaks, trimmed of fat<br />
- 1 red onion, finely sliced<br />
- 2 tbsp sherry vinegar<br />
- 2 400g cans chickpeas, rinsed and drained<br />
- 110g bag mixed salad leaves<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Mix the olive oil, rosemary, garlic and lemon juice and rind in a large bowl. Add the pork, turn to coat and season well. Heat a large, non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 minutes on each side, or until cooked through. Rest on a plate while you make the salad.</li>
<li>Pour the reserved marinade into the pan with the onion. Cook for 1 minute over a high heat before adding the vinegar, and 3 tbsp water. Bubble for 1 minute, until the onion has softened a little and the dressing has thickened</li>
<li>Stir through the chickpeas, some salt and pepper and any of the resting juices from the pork. Put the salad leaves into a bowl, tip in the chickpeas mixture with the juices, and serve the salad topped with the pork.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-9258618168875844372012-05-25T04:29:00.000-07:002012-05-25T04:29:32.260-07:00Thai prawn noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC3SZqWGj2nHOPsdxkijcqCK2qxuYCGTMoFUKVhrw2-nyyynBjXx6-sb5_jk9AGHVUwvCUJ4Yy3XlKfqMuOAb0bHtDZOaDGkcnpfrFErOavWn3758Q0KLu1B1lkzqZSYMe3MuLHwBNqRR/s1600/IMG01367-20120525-1918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC3SZqWGj2nHOPsdxkijcqCK2qxuYCGTMoFUKVhrw2-nyyynBjXx6-sb5_jk9AGHVUwvCUJ4Yy3XlKfqMuOAb0bHtDZOaDGkcnpfrFErOavWn3758Q0KLu1B1lkzqZSYMe3MuLHwBNqRR/s640/IMG01367-20120525-1918.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 200g rice noodles<br />
- 1 tbsp sesame oil<br />
- 2 eggs, beaten<br />
- 1 red chilli, deseeded and finely chopped<br />
- 1 thumb-sized piece ginger, grated<br />
- 1 tbsp soy sauce<br />
- small bunch of coriander, chopped<br />
- 1/2 small bunch of mint, chopped <br />
- grated rind and juice of 1 lime<br />
- small handful of roasted peanuts,chopped(optional)<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Cook the noodles according to pack instructions, drain and set aside. Heat the oil in a large frying pan and pour in the beaten eggs. Swirl around the pan to make a thin omellete, cook for 1-2 minutes, then flip over and cook the other side for 1 minute. Tip out and slice into thin strips.</li>
<li>Add the chilli and ginger to the pan, fry for 1-2 minutes, then tip in the noodles, prawns and eggs strips. Add the soy sauce and stir-fry for 1 minute more.</li>
<li>Add the chopped herbs, pour over the lime juice and rind, then sprinkle over the chopped peanuts and serve. </li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-52351736951796089022012-05-25T04:10:00.001-07:002012-05-25T04:10:05.461-07:00Shad Fish Stewed in Vinegar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmZAtx88hDPJSyxfYuynAFXPkkSrHAcviAa9kNJCOOJ0v_oAqHA-yQQDp9TkFKwcAnuJwThuR1GcKu1mf24nNFPq8jQ5VlXr2vcXtmwMMNhPzlufvGI5qN89qlPmvZQ6uAqJJYqbEIxXZ/s1600/IMG01356-20120525-0732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmZAtx88hDPJSyxfYuynAFXPkkSrHAcviAa9kNJCOOJ0v_oAqHA-yQQDp9TkFKwcAnuJwThuR1GcKu1mf24nNFPq8jQ5VlXr2vcXtmwMMNhPzlufvGI5qN89qlPmvZQ6uAqJJYqbEIxXZ/s640/IMG01356-20120525-0732.jpg" width="480" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 1 shad fish<br />
- several pcs of preserved or fresh mustard cabbage leaves (for wrapping)<br />
- Adequate water<br />
- 1 star anise <br />
- 1 cinnamon stick<br />
- 6 pieces dried tamarind<br />
- 5 cloves garlic - leave whole<br />
- 5 shallots - leave whole<br />
- 6 dried chillies - sectioned<br />
- 2 red chillies - sectioned<br />
- 1 inch galangal - sliced<br />
- 2 stalks spring onion - sectioned<br />
- 100 ml black vinegar<br />
- 3 tbsp dark soy sauce<br />
- 5 tbsp light soy sauce<br />
- 1/2 tbsp chicken stock granules<br />
- 1/2 tsp salt<br />
- 1 tbsp cooking oil<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Clean the shad fish, wipe dry, cut into 3 pieces.</li>
<li>Wrap the fish pieces with the mustard cabbage leaves.</li>
<li>Place the wrapped fish into the slow cooker, add in 1 star anise, 1 cinnamon, 6 pieces dried tamarind, 5 cloves garlic, 5 shallots, 6 dried chillies, 2 red chillies, 1 inch galangal, 2 stalks spring onion, 100ml black vinegar, 3 tbsp dark soy sauce, 5 tbsp light soy sauce, 1/2 tsp chicken stock granules, 1/2 salt, 1 tbsp cooking oil.</li>
<li> Pour in water to cover the fish, cook for 10-12 hours until the fish bones have disintegrated.</li>
</ol>
<br /><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-27857049149965487372012-05-25T03:48:00.001-07:002012-05-25T03:48:22.572-07:00Harissa lamb and houmous flatbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZwJPWwyVwn9fF0QczAWdjsOzBpNCYCpGmt1RkwRjquwfzCsKWwzY5ebaSXipiIHgx_3Y47RPguzpiTtvp4zMXkG1ruT7VU1luOmWWv93TS8ag_KC7gzlnZQRxoQgKtlL-exGc_uHxDdd/s1600/IMG01362-20120525-1400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZwJPWwyVwn9fF0QczAWdjsOzBpNCYCpGmt1RkwRjquwfzCsKWwzY5ebaSXipiIHgx_3Y47RPguzpiTtvp4zMXkG1ruT7VU1luOmWWv93TS8ag_KC7gzlnZQRxoQgKtlL-exGc_uHxDdd/s640/IMG01362-20120525-1400.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 2 lamb leg steaks<br />
- 1 tbsp harissa<br />
- 4 wholemeal flatbreads<br />
- 4 tbsp ready-mead houmous<br />
- 2 carrots, grated<br />
- handful of parsley leaves, chopped<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Heat the grill to high. Put the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 minutes, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of minutes.</li>
<li>Meanwhile, warm the flatbreads, then spread each with 1 tbsp houmous. Mix together the grated carrots and chopped parsley. Slice the lamb thinly and scatter down the middle of each flatbread. Top the lamb with carrot mixture, drizzle over any resting juices, roll up and eat. </li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-82264520459373640562012-05-25T03:36:00.000-07:002012-05-25T03:36:00.869-07:00Salmon with green beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB00bgivp5wc3gA6pfdnAhzcf6AZKeohnHHWhXG2keoodaoB0KFgTlcl9f8mGqoIbuzP6EJxGGmR3D1QkrGuYqmGRwu-xUaZwD5K0eKtCz658ttJmBDelKI5x2ZstalqcTAXhmfZbOho-/s1600/IMG01363-20120525-1401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB00bgivp5wc3gA6pfdnAhzcf6AZKeohnHHWhXG2keoodaoB0KFgTlcl9f8mGqoIbuzP6EJxGGmR3D1QkrGuYqmGRwu-xUaZwD5K0eKtCz658ttJmBDelKI5x2ZstalqcTAXhmfZbOho-/s640/IMG01363-20120525-1401.jpg" width="640" /></a></div>
<br />
<br />
<br />
* INGREDIENTS<br />
<br />
- 140g bulghar wheat<br />
- 1 tbsp olive oil<br />
- 2 skinless salmon fillets<br />
- 6 spring onions, sliced<br />
- juice and grated rind 1/2 lemon<br />
- 1 tbsp clear honey<br />
- juice 1 orange, plus 1 tsp grated rind<br />
- 200g fine green beans, trimmed<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Cook the bulghar wheat according to pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon and cook for 3 minutes on each side. Stir in the spring onions and cook for 1 minute. Add the lemon juice, honey, orange juice and rind to the pan and bubble for 1 minute more to make a sauce.</li>
<li>Meanwhile, boil the green beans for 4 minutes, or until tender. Drain, stir the bulghar wheat with a fork, mix in the beans, lemon rind and a little of the sauce. Serve the salmon on the bulghar and beans, with the rest of sauce spooned over.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-78816885618498825292012-05-24T23:30:00.003-07:002012-05-24T23:30:59.507-07:00Beef stir-fry with ginger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92fE4QpHAVl3mTXjGGUdG0gi9gP3vo82HUN9-iZbzScTMQGYsbKhQwrpVk3lwOn5ViKFxRZ_jXcb20cAKGpv5Ejz_dW3WwLdFsBlmgyZmYOe02hznVkboC35bTX-jVqzCTWqcEl2dA2NF/s1600/IMG01364-20120525-1405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92fE4QpHAVl3mTXjGGUdG0gi9gP3vo82HUN9-iZbzScTMQGYsbKhQwrpVk3lwOn5ViKFxRZ_jXcb20cAKGpv5Ejz_dW3WwLdFsBlmgyZmYOe02hznVkboC35bTX-jVqzCTWqcEl2dA2NF/s640/IMG01364-20120525-1405.jpg" width="640" /></a></div>
<br />
<br />
* INGREDIENTS<br />
<br />
- 500g beef rump, trimmed and cut into thin strips<br />
- 1 tsp Chinese five-spice<br />
- 1 large red chilli, thinly sliced<br />
- 1 clove of garlic, chopped<br />
- 4cm-oiece ginger, peeled and cut into matchsticks<br />
- 1 stick lemongrass, trimmed and sliced<br />
- 2 tbsp sunflower oil<br />
- 100g sugar snap peas, cut into thin strips<br />
- 8 baby corn, sliced diagonally<br />
- 6 spring onions, trimmed and sliced diagonally<br />
- 300g ready-cooked rice noodles<br />
- 1/2 lime<br />
- 2 tbsp soy sauce<br />
- 1 tbsp fish sauce (optional)<br />
- 2 tbsp roasted peanuts<br />
- a handful of coriander, chopped<br />
<br />
<br />
* METHOD<br />
<ol>
<li> Mix the beef and five-spice in a bowl. Set aside to marinate. Mix the chilli, garlic, ginger and lemongrass in a bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 minute until soft, but not coloured. Set aside.</li>
<li> Heat the remaining oil, add the beef and stir-fry over a high heat for 1 minute. Return the chilli mixture to the pan with the sugar snaps, corn and half the spring onions. Stir-fry for 1 minutes, add the noodles and mix well. Stir in the lime juice, soy and fish sauce, if using. Serve; topped with the peanuts, remaining onions and coriander.</li>
</ol>
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<br /><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-55370433930958252262012-05-24T22:26:00.002-07:002012-05-24T22:26:32.230-07:00Mustard Chicken and beetroot salad<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8Q86h55AvP2j6ajd82DRi4uDxFNjrH0jIO7AE00yMl8P-f_Eea1GScQOiujRxgsplhEvMal3fXRct6zBmSmNSe3I509p0x2Tv7rVuw68GA1jwFUzJzGn5ljGi7haTtDi2M6jH_wvU_hO/s1600/IMG01360-20120525-1325.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8Q86h55AvP2j6ajd82DRi4uDxFNjrH0jIO7AE00yMl8P-f_Eea1GScQOiujRxgsplhEvMal3fXRct6zBmSmNSe3I509p0x2Tv7rVuw68GA1jwFUzJzGn5ljGi7haTtDi2M6jH_wvU_hO/s640/IMG01360-20120525-1325.jpg" width="640" /></a></div>
<br />
* INGREDIENTS<br />
<br />
- 4 skinless, boneless chicken thigh fillets<br />
- 2 oranges<br />
- 2 tbsp dijon mustard<br />
- 1 tbsp olive oil<br />
- 140g bag spinach, rocket and beetroot, cut into wedges<br />
<br />
* METHOD<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol>
<li> Put the chicken between two sheets of parchment paper or cling film and bash with a rolling pin to flatten. Great the rind from 1/2 orange and mix with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.</li>
<li>Heat a griddle or frying pan and cook the chicken for 5-6 minutes on each side, until cooked trough. Put on plate to rest while you assemble the salad. Tip the salad leaves into a bowl. Peel and slice the orange juice over the leaves, add the orange slice with 1 tsp oil and toss together. Add the beetroot, and then serve.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-73339609402663803512012-05-24T17:00:00.002-07:002012-05-29T04:39:59.834-07:00Fruity Fillet-O-Fish<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-qGypXj3Z2SbnJVLFjvtU8e86tYgDDP-SxJXIcKaD0LpsIgDMP0PUQOKKgK_gljmGcPE1gxkmZOQOuNQLJgnAJqlfc68O9HPryXuvtTa9EoCpXNhMu_RPwXpwFoRTiNPJBy7thXCCIg9/s1600/IMG01481-20120529-1813.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-qGypXj3Z2SbnJVLFjvtU8e86tYgDDP-SxJXIcKaD0LpsIgDMP0PUQOKKgK_gljmGcPE1gxkmZOQOuNQLJgnAJqlfc68O9HPryXuvtTa9EoCpXNhMu_RPwXpwFoRTiNPJBy7thXCCIg9/s640/IMG01481-20120529-1813.jpg" width="480" /></a></div>
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* INGREDIENTS<br />
<br />
- 300g Fish fillet ( dory, salmon, cod, tuna)<br />
- 2 tbsp cooking oil<br />
- 1 egg - beaten<br />
- 3 tbsp flour<br />
- 3 tbsp breadcrumbs<br />
- 1/4 salt<br />
- 14 tsp pepper powder<br />
<br />
* To Prepare Fruits and Juice <br />
<br />
- 1/2 grape fruit (1/4 diced, 1/4 squeeze out juice)<br />
- 1 apple - cubed<br />
- 1/2 small papaya - skined and seeded, diced<br />
- 1 slice of pineapple - diced<br />
- 1 lemon - squeeze out juice<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Combine diced grape fruits, apple, papaya and pineapple in a bowl.</li>
<li>Add in grape fruits juice and lemon juice, mix well, set aside.</li>
<li>Wipe dry fish fillet, season with salt and pepper powder.</li>
<li>Dip the fish fillet into flour, then egg, then coat well with breadcrumbs.</li>
<li>Heat up 2 tbsp cooking oil in wok, shallow fry fish fillet on both sides until golden brown, dish out.</li>
<li>Arrange fish fillet on a serving plate, accompany with fruits and juice.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-44114457209011501062012-05-23T17:13:00.001-07:002012-05-23T17:13:24.931-07:00Cantonese Style Steamed Fish* INGREDIENTS<br />
<br />
- 1 Grouper (600-700g)<br />
- 2 stalks spring onions - stripped<br />
- 1/2 carrot - stripped<br />
- 5 pieces ginger<br />
- some ginger strips<br />
- 2 stalks coriander - sectioned<br />
- Pinch of salt<br />
- 1 tbsp oil<br />
- 1/2 bowl soy sauce<br />
- 2 tbsp cooking wine<br />
- 1 tsp soy sauce<br />- 1/2 tsp fish sauce<br />
<br />
* METHOD<br />
<ol>
<li>Clean the fish, rub inside and out with salt, arrange ginger on top.</li>
<li>Steam the fish for 10-15 minutes till cooked (depends on the size thickness of fish).</li>
<li>Remove from the steamer, strain of the liquid and discard ginger.</li>
<li>Heat up the wok. put in 12 bowl soy sauce, 2 tbsp cooking wine,1 tsp soy sauce and 1/2 tsp fish sauce, pour over the steamed fish.</li>
<li>Heat 1 tbsp of oil, spoon over the fish, sprinkle spring onion strips, carrot strips, coriander and ginger strips on top. serve hot.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-92003795339610487702012-05-22T16:48:00.001-07:002012-05-22T16:48:07.162-07:00Fish Meat Drumsticks* INGREDIENTS<br />
<br />
- 300g mackerel fish paste<br />
- 4 stalks lemon grass<br />
- 1 green chilli - chopped<br />
- 1 red chilli - chopped<br />
- 1/2 tsp chopped lemon grass<br />
- 1/2 tsp salt<br />
- 1/2 pepper powder<br />
- 1/2 tsp chicken stock granules<br />
- 1 broccoli - cut into small pieces<br />
- 1/2 tsp oyster sauce<br />
- 3 tbsp cornstarch<br />
- Adequate water, cooking oil and salt (to blanch broccoli)<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Combine the fish paste with salt, pepper powder, chicken stock granules, chopped chillies, chopped lemon grass and cornstarch.</li>
<li>Take a portion of the fish paste to shape a drumstick-like fish cake, then impale on the lemon grass stalk, arrange the "drumstick" on a steaming plate. (remember to press the fish paste firmly on the lemon grass stalk). Repeat step until all mixed fish paste is used up.</li>
<li>Steam the fish meat drumsticks for 20 minutes until cooked.</li>
<li>Meanwhile, boil a pot of water, add in oil and salt, then branch the broccoli into boiling water till done.</li>
<li>Remove the steamed fish meat drumsticks from the steamer, arrange the broccoli in between the drumsticks, serve. </li>
</ol>
<br /><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-55820296666002649372012-05-22T00:21:00.001-07:002012-05-22T00:21:49.900-07:00Chilli & Lime Fish in Banana Leaf* INGREDIENTS <br />
<br />
- 1 medium size cincaru fish (or kembong, selar, mabung, sardin)<br />
- 2 pieces banana leaf<br />
- 1 tbsp cooking oil<br />
- 1/4 tsp salt <br />
<br />
* Chilli lime sauce<br />
- 2 tbsp fish sauce<br />
- 2 tbsp light soy sauce<br />
- 1/2 tsp sugar<br />
- 3 red chillies<br />
- 5 cloves garlic<br />
- 3 shallots<br />
- 1/2 inch baked belacan<br />
- 1/2 inch ginger<br />
- 4 Limes - squeeze out juice<br />
<br />
* METHOD<br />
<ol>
<li>Clean the fish, wipe dry, rub with 1 tbsp of oil and 1/4 tsp salt.</li>
<li>Wrap the fish with banana leaf.</li>
<li>Bake in preheated oven for 20 minutes. (turn over after 10 minutes)</li>
<li>Remove from oven, unseal the banana leaf and spoon the chilli lime sauce over the fish, serve. </li>
</ol>
<br /><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-91444080029332826202012-05-22T00:10:00.001-07:002012-05-24T17:07:43.147-07:00Steamed Fish Head with Mased Ginger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXwsLS4R-kRvRg0t-wdvOjOSUkCpPLn_XoPceKNQGE6XU6FO4iFyziOo2cFrcF2vdWCRAJKGXOKciO7QIkzBwoIZs-498FWdEAusaQckpmdbmvcCMUjul_-l608lQCsij8sF_nzVKAJ73/s1600/IMG01347-20120525-0729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXwsLS4R-kRvRg0t-wdvOjOSUkCpPLn_XoPceKNQGE6XU6FO4iFyziOo2cFrcF2vdWCRAJKGXOKciO7QIkzBwoIZs-498FWdEAusaQckpmdbmvcCMUjul_-l608lQCsij8sF_nzVKAJ73/s640/IMG01347-20120525-0729.jpg" width="480" /></a></div>
* INGREDIENTS<br />
<br />
- 1/2 Fish head (grass carp or fresh water carp)<br />
- 300g old ginger - cut into small pieces<br />
- 3 cloves garlic<br />
- 2 shallots<br />
- Pinch of salt<br />
- 1/2 tsp pepper powder<br />
- 1/2 tsp sesame oil<br />
- 2 tbsp cooking wine<br />
- 2 tbsp cooking oil<br />
- 1/2 cup water<br />
- Pinch of chopped onion and chopped chillies.<br />
<br />
* METHOD<br />
<ol>
<li>Wash the fish head, wipe dry, season with dash of salt, pepper powder and cooking wine for 30 minutes.</li>
<li>Put the ginger, garlic and shallots in the blender, add in 1/2 cup of water, blend until the mixture become a smooth paste.</li>
<li>Steam the fish head over high heat for 15 minutes until cooked, turn off the fire.</li>
<li>Heat 2 tbsp oil in wok, stir fry the mashed ginger until fragrant. add in salt and sesame oil to taste.</li>
<li>Pour over the steamed fish head, sprinkle with chopped onion and chopped chillies, serve hot.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-32874970705492893732012-05-21T23:58:00.003-07:002012-05-21T23:58:51.645-07:00Nyonya Tamarin Fish* INGREDIENTS<br />
<br />
- 2 pcs mackerel fish (300 g)<br />
- 1 lady's finger - cut pieces<br />
- 1/2 onion - cubed<br />
- 1/2 tsp salt<br />
- 300 ml water<br />
- 1 stalk lemon grass (crushed)<br />
- 1/2 inch galangal (crushed)<br />
- 1 tbsp tamarind paste<br />
- 1 tsp sugar<br />
- 5 shallots<br />
- 3 cloves garlic <br />
- 1 inch fresh turmeric root<br />
- 2 pieces candlenuts<br />
- 1/2 inch dried shrimp paste (belacan)<br />
- 1 tbsp chilli boh<br />
- 100 ml water<br />
- 1/2 tsp chicken stock granules<br />
- 2 tbsp cooking oil<br />
<br />
<br />
* To Prepare<br />
<ol>
<li>Boil 300 ml water in a pot, add in 1 stalk lemon grass, 1 tbsp tamarind paste, 1 tsp sugar.</li>
<li>Bring to a boil, reduce to lower heat and cook for 15 minutes, extract the liquid.</li>
</ol>
* METHOD<br />
<ol>
<li>Heat 2 tbsp of oil in wok, saute 5 shallots, 3 cloves garlic, 1 inch fresh turmeric root, 2 pieces candlenuts, 1/2 inch dried shrimp paste, 1 tsp chilli boh, 100 ml water, 1/2 tsp chicken stock granules.</li>
<li>Pour in the tamarind soup, add in 1 lady's finger and 1/2 onion, fish slices and salt, simmer until cooked.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0tag:blogger.com,1999:blog-4721865695278749831.post-48059060619968741622012-05-21T18:21:00.000-07:002012-05-21T18:26:01.079-07:00Pandan Fish* INGREDIENTS<br />
<br />
- 400g shark fillet (or mackerel, kurau)<br />
- pandan leaves - washed and wipe dry<br />
- oil for frying<br />
<br />
* MARINADE<br />
<br />
- 3 cloves garlic<br />
- 3 shallots<br />
- 2 stalks chinese celery (leaves and steam)<br />
- 1 tbsp oyster sauce<br />
- 1 tbsp fish sauce<br />
- 1/2 tsp sesame oil<br />
- 1/2 tsp sugar<br />
<br />
<br />
* METHOD<br />
<ol>
<li>Cut shark fillet into bite-size pieces. </li>
<li>combine 3 cloves garlic, 3 shallots, 2 stalks chinese celery, 1 tbsp oyster sauce, 1 tbsp fish sauce, 1/2 tsp sesame oil, 1/2 tsp sugar and mix well with shark fillet, marinate for 1 hour.</li>
<li>Fold pandan leaves into pockets, fill each pocket with marinated shark fillet, fold over and seal well.</li>
<li>Deep fry pandan fish for 10 minutes, drain and serve.</li>
</ol><div class="blogger-post-footer">http://asianrecipeseasy.blogspot.com/</div>Andian'shttp://www.blogger.com/profile/02733198853892170786noreply@blogger.com0