Free Cooking Recipes, Tips, Asian, Desserts Blog

Recipe - Stir Fried Vegetables

Ingredients:

1 tsp sesame oil

2 tbsp peanut oil

1 clove garlic, crushed

2 tbsp grated fresh ginger

2 carrots, cut into julienne strips

1 red capsicum, roughly chopped

2 zucchini, sliced

200g (6.5 oz) broccoli, cut into florets

4 spring onions, cut into lengths

1 bunch (500g / 1 lb) bok choy, roughly chopped

100g (3.25 oz) oyster mushrooms

2 tbsp sweet chili sauce

2 tbsp oyster sauce

2 tbsp soy sauce

Heat the sesame and peanut oils  in a wok or large, heavy-based frying pan. Over high heat, add the garlic and ginger and stir-fry for 1 minute. Add the carrot, capsicum, zucchini and broccoli and stir-fry over high heat for about 3 minutes. Add the spring onion, bok choy and mushrooms and stir-fry for another 2 minutes, or until the bok choy is slightly wilted. Mix together the sweet chili sauce, oyster and soy sauces in a small bowl. Pour over the vegetables and stir until the sauce is heated through.

Serves 4-6

Tags: stir fried vegetables, stir fried vegetables recipes

Fried Rice Recipe

Ingredients:

1/4 cup (60ml) peanut oil

2 eggs, beaten

1.5 cups (220g) finely diced ham

100g cooked prawns, finely chopped

4 cups (740g) cold cooked rice

1/4 cup (60ml) light soy sauce

6 spring onions, thinly sliced on the diagonal

Method:

Heat a wok until very hot, add 1 tbsp oil and swirl to coat. Add the egg and start to scramble. When almost cooked, remove from the wok and set aside. Heat the remaining oil in the wok, then add the ham and prawns, tossing to heat through evenly.

Add the rice and peas, toss and stir-fry for 3 minutes, or until the rice grains separate. Add the scrambled egg, sprinkle with the soy sauce and toss to coat the rice. Add the spring onion, stir-fry for 2 minutes and serve.

Serves 4-6

Tags: fried rice recipe

Recipe : Pumpkin and Coconut Curry

Ingredients:

2 tbsp sesame seeds

1 tbsp peanut oil

1 brown onion, finely chopped

3 cloves garlic, crushed

2 tsp finely chopped fresh ginger

1 tsp ground coriander

2 tsp ground cumin

2 tsp finely chopped red chili

800g pumpkin, cut into 2cm cubes

1 cup (250ml) coconut cream

1 cup (250ml) vegetable stock

2 tbsp fresh coriander leaves

Method:

Heat a wok until very hot. Add the sesame seeds and stir-fry for 1-2 minutes, or until toasted. Remove. Add the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft and golden. Add the garlic, ginger, spices and chili, and stir-fry for 1 minute, or until fragrant.

Add the pumpkin, stir-fry for 1 minute, then pour in the coconut cream and stock and bring to the boil.  Reduce the heat and simmer, loosely covered, for 10 minutes. Uncover and simmer for 5-10 minutes, or until the pumpkin is tender and the liquid has reduced and thickened. Season with salt and scatter with the sesame seeds and coriander.

Tags: pumpkin and coconut curry recipe

Ingredients:

4 small chicken breast fillets

1 tbsp olive oil

2 tsp soy sauce

1 clove garlic, crushed

750g (1.5 lb) pawpaw, seeded and peeled and chopped into 2cm (3/4 inch) cubes

1 red, yellow capsicum - seeded and thinly sliced.

1 small fennel bulb, thinly sliced

1/3 cup (50g / 1.75 oz) macadamia nuts, lightly toasted and chopped

1/3 cup (20g / 3/4 oz) chopped mint

lemon wedges, to serve

Curry Dressing:

3/4 cup (185g / 6 oz) whole-egg mayonnaise

1 cup (250g / 8 oz) plain yoghurt

1 tsp soy sauce

1/2 - 1 tsp curry powder, to taste

Method:

Trim the chicken of any excess fat or sinew, then coat with the combined oil, soy and garlic. Marinate for at least 20 minutes. Chargrill or barbecue each side for 3-4 minutes, then thinly slice on the diagonal.

To make the curry dressing, combine all the ingredients in a bowl, adding curry powder to taste. Combine the pawpaw and vegetables in a bowl and fold through half the dressing. Arrange the salad on a plate, top with the chicken and a dollop of the remaining dressing. Sprinkle with the macadamias and mint and serve with lemon wedges.

Tags: chicken pawpaw salad with curry dressing recipe

600g (1.25 lb) chicken tenderloins

4 flour tortillas

2 tbsp oil

2 red onions, thinly sliced

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

Marinade:

1/2 cup (125ml / 4 fl oz) lime juice

4 cloves garlic, crushed

2 tbsp oil

1/2 tsp salt

1/2 tsp black pepper

To make the marinade, combine the ingredients in a non-metallic bowl. Trim the chicken of any excess fat or sinew and toss in the marinade. Cover and refrigerate for 2 hours. Preheat the oven to moderate 180C (350F / Gas 4). Wrap the tortillas in foil and bake for 10 minutes to soften. Keep warm.

Heat half the oil in a cast-iron pan or heavy-based frying pan. Drain the chicken from the marinade and cook, in batches, over high heat for 4-5 minutes, or until charred and cooked through. Remove and keep warm. Add the remaining oil and cook the vegetables for 3 minutes.

Working with one tortilla at a time (and leaving the other tortillas wrapped up as you work), place a quarter of the chicken along the centre of the tortilla, top with a quarter of the vegetables and roll up to enclose the filling. Repeat with the remaining tortillas and filling. Serve with guacamole and a fresh tomato salsa.

Serves 4-6

Tags: chicken fajitas, chicken fajitas recipe