52 posts tagged “spicy”
Got this recipe from a book Ma owned - From Hawkers’ Fair Simplified by Yum-Yum Publications
Ingredients :
15 – 20 dried chillies (cut shortly)
2 T oil
8 sliced ginger
1 onion (sliced)
500g pre-soaked cuttlefish (cut into pieces & blanched)
Seasoning :
2 T light soya sauce
1 T oyster sauce
1 T chilli sauce
1 t sugar
1 t black vinegar
1 t cornflour mixed with 2 T water for thickening
Method :
(1) Stir-fry dried chillies in a clean wok at low heat until turn to dark colour & fragrant. Dish up
(2) Heat up 2 T oil, sauté sliced ginger until fragrant. Add in onion, dried chillies & stir well
(3) Add in cuttlefish, seasoning & stir-fry at high heat until well-mixed. Thicken with cornflour water & dish up
Asked Ma if she liked Three Cups Chicken (三杯鸡) & she told me she has never heard them before !!! There you go, Ma. Nice, rite?
Recipe is from Lee Lee's blog.
This dish surprising came out very well. Only peeling the squid & cutting them took a bit more effort. Very appetising with a plate of warm white rice *YUMMY*
Ingredients :
2 medium red onions (roughly chopped)
4 cloves garlic
500g calamari hoods or squid
4 T oil
½ t shrimp paste
Rind of ½ a lemon, sliced or 1 stick lemon grass
2 t sambal oelek
2 t tomato paste
1 T soft brown or palm sugar
2 t lemon juice, malt vinegar or tamarind liquid
¼ cup coconut cream
Method :
(1) Place onion & garlic in a food processor bowl or blender; process until smooth
(2) Cut calamari hood in ½ length-ways. Holding a sharp knife at a slight angle, make shallow, close cuts in one direction across the underside of each pieces; cut in the opposite direction. Cut into pieces about 4 x 3cm
(3) Heat the oil in a wok & add the shrimp paste. Cook for 30 seconds. Add onion mixture. Cook 5 minutes over medium heat, stirring until the mixture has reduced & the oil has separated out. Add the lemon rind, sambal oelek, tomato paste, sugar, juice & coconut cream. Cook, stirring occasionally, for about 5 minutes.
(4) Add calamari & mix thoroughly. Cover pan & cook on a low heat for 3 minutes, until the squid is just done. Serve with steamed or boiled rice
This can be made 1 day ahead. Store, covered, in the refrigerator. Reheat gently over a low heat.
This dish is very spicy; serve as a side dish with other, milder dishes
Recipe is from Asian Favourites – Delicious Homestyle Chinese, Thai, Vietnamese, Malay, Indonesian & Indian Recipes by Periplus.
Ingredients :
750g pork leg or shoulder
1 t oil
5 curry leaves
1 large onion (finely chopped)
3 t garlic (finely chopped)
1 t grated ginger
½ t chilli powder
½ t salt
½ t ground cinnamon
¼ t ground cloves
½ t fennel seeds
1 t ground cumin
3 t ground coriander
2 T lemon juice, malt vinegar or tamarind juice
½ cup hot water
½ cup coconut milk
Method :
(1) Trim rind from pork. Cut port into 3cm cubes
(2) Heat the oil in a large pan; add the curry leaves, onion & garlic & cook until onion is soft. Add ginger, chilli, salt & spices; cook 1 minute
(3) Add cubed pork & coat with spice mixture. Add juice. Cook 45 minutes, stirring occasionally, or until moisture has evaporated & meat is cooking in its own juice
(4) Cook, stirring, 5 minutes; the colour will darken & the flavours intensify. Add water & coconut milk; simmer 10 minutes until gravy thickens
This dish can be cooked 3 days ahead & refrigerate. Can also be frozen for up to 1 month
Fennel has a liquorice flavour that marries well with other spices in curry dishes
Had 2 deboned chicken leg & a bottle of garam masala so cooked this dish as Leonard loves Chicken Tikka. If I were to grill this again, must remember to reduce the chilli powder & garam masala as it was really spicy !!!
Nevertheless, Leonard liked it :) Must learn to make Naan in future.
Recipe is from Malaysian Favourites – Best Recipes from Noted Malaysian Cooks by Preston. Contributing cooks are Nor Zailina Nordin, Fatihah, Seow Boon Hor, Nor Aini Adnan, Nellie Chin Su Mui, Norhidan Abu Hassan, Hasmina Ali & Martina Ghulam.
Chicken Tikka is a Persian dish. The word “tikka” means “pieces”. This dish is cooked in a tandoor. However, you can obtain fairly good results in a conventional oven.
4 chicken whole legs (skinned & deboned)
Marinade ingredients :
½ cup plain yoghurt
1 t lemon juice
2.5cm ginger (pounded)
3 cloves garlic (pounded)
2 T chopped fresh coriander
2 T chilli powder
2 T garam masala
1 t salt
½ t pepper
Method :
(1)Combine all the marinade ingredients in a bowl & mix well
(2) Halve each chicken leg & rub in the marinade ingredients
(3) Cover chicken. Leave to marinade in the refrigerator, preferably overnight
(4) Preheat oven to 180ºC & roast chicken for 25 minutes or until brown. Alternatively, you can grill for about 10 minutes on each side
(5) Remove from heat. Serve chicken with Naan bread
Another nice sauce for fishes.
Ingredients :
1 Red Snapper (abt 1 kg, cleaned & scored)
Salt for seasoning fish
Oil for deep-frying
8 shallots (finely sliced)
3 cloves garlic (finely sliced)
2 tomatoes (peeled & finely chopped)
¼ t grated lime peel
2 T palm sugar
3 T lime juice
3 T sweet soya sauce
Salt to taste
Lime peel (sliced for garnishing)
1 cucumber (sliced for garnishing)
Blended ingredients :
5 red chillies
3 T chilli paste
1 cm cube dried shrimp paste
2 stalks lemon grass
1 cm ginger
2 cm galangal
Method :
(1) Season the fish with salt. Fry in hot oil until cooked through. Place on a large serving platter & set aside
(2) Remove all but 4 T oil. Stir-fry the shallots & garlic until light brown
(3) Mix in the blended paste, stir until fragrant
(4) Add in chopped tomatoes, lime peel, palm sugar, lime juice & soya sauce
(5) Simmer over low heat. When the gravy thickens slightly, season to taste with salt
(6) Pour the lime-flavoured gravy over the fish
