http://asiarecipe.com/
Ingredients:
- 4 Pieces tenderloin steak rolls, approx 1 ½ lbs
- Sauce
- 1 Ripped star fruit, seeded and slices
- 3 Cloves garlic, chopped
- 1 Tablespoon vegetable oil
- 1 Tablespoon light brown sugar
- 1 Tablespoon soy sauce
- 1 Teaspoon sea salt
- 2 Hot chili pepper or to your taste (option)
- ¼ Teaspoon black pepper
- 1 Cup water
Directions:
Places steak rolls in container. Set it a side.
Put remaining ingredients in a blender and blended it well.
Pour sauce over steaks, covered container and refrigerated it over night or at least 4 hours.
Cook steak over hot grill to your liking.
Serve hot with rice or potato.
http://asiarecipe.com/
Serves: 4
A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.
Ingredients:- 1 pound monkfish or cod fillets
- Salt and freshly ground black pepper
- 1/4 cup coconut milk
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon curry powder, optional
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, peeled and minced
- 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
- 2 teaspoons Southeast Asian fish sauce
- 2 tablespoons canola oil
- 1/2 cup thinly sliced onion
- 12 baby bibb lettuce leaves
- 1 tablespoon shredded fresh kaffir lime leaves, if desired.
Directions:
1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.
2. In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.
3. Place a large skillet over medium-high heat. Heat oil, and add onions. Saute onions until translucent, about 5 minutes. Add fish mixture, and saute until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature.
4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.
http://asiarecipe.com/
Ingredients:
- ½ to 1 lb. Medium or large shrimp. Peeled and de-veined.
- 1 Small canned baby corn Drained.
- 1 Dozen driedshiitake mushroom soaked in warm water and drained.
- 1 Large carrot. Peeled and sliced thin.
- 2 Cloves garlic. Minced.
- 1 Yellow onion. Sliced.
- 2 Stalks green onion. Cut ½ inch length.
- ½ Cup All purpose flour.
- 2 Tablespoons cooking oil.
- 2 Tablespoons corn starch.
- 1 Cup water.
- 2 Tablespoons soy sauce.
- 1 Tablespoon oyster sauce.
- ½ Tablespoon sugar.
- ¼ Teaspoon salt.
- ¼ Teaspoon black pepper.
- A handfulchopped cilantro for garnish.(optional)
Directions:
In a large bowl, marinated shrimp with salt and black pepper, then add all purpose flour and cornstarch. Mix well and set a side.
In a small bowl, mix water with soy sauce, oyster sauce, and sugar. Set a side.
Pre-heat a wok or skillet with high temperature. When it hot, add cooking oil.
Sauté shrimp for few seconds then add garlic, yellow onion, carrot, baby corn and mushroom. Stirs well.
Pour mix sauces over and stirs till the sauce thicken, then add green onion. Stirs well.
Garnish with chopped cilantro before serve.
Serve hot as mahope sar (appetizer) or with rice.
Note: If you serve this dish with rice, diluted the sauce with another ½ cup water.
http://asiarecipe.com/
Serves: 4 - 6
Ingredients:
- 6 dried Chinese mushrooms
- 1 small roasting chicken
- 4 cloves garlic, crushed
- l/2 teaspoon finely grated fresh ginger
- 2 tablespoons oil
- 1 cup water
- 2 teaspoons sugar
- 2 tablespoons chopped fresh coriander leaves
Directions:
Soak mushrooms in hot water for 30 minutes. Squeeze dry, cut off and discard stems, cut caps into quarters if they are large. Cut chicken into small pieces with cleaver, chopping through bones as well. Fry garlic and ginger in the hot lard or oil for a few seconds, then add chicken and stir fry until colour changes. Add mushrooms, water and sugar, cover and simmer until chicken is cooked. Sprinkle with chopped coriander and serve with rice.
