Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice


Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods


Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Malaysian Recipe : Crispy Anchovies with Sambal

Ingredients:

Sambal:
A:
4 oz dried chilies
1 clove garlic
4 oz shallots or onions
2 oz shrimp paste

6 oz grated coconut
6 fl oz oil

B:
4 level tbsp sugar
¼ tsp salt
1 tsp MSG
1 tbsp tamarind, squeezed and strained with 4 tbsp water

Directions:

  1. Wash and soak dried chilies to soften. Grind or use electric blender to blend A to a fine paste.
  2. Add 8 fl oz. water to grated coconut and squeeze through muslin for milk.
  3. Heat oil in wok and fry the chili paste and one third of the milk over moderate heat till oil bubbles through and smells fragrant.
  4. Add B, stir and pour in the rest of the coconut milk. Lower heat and simmer for 2 minutes.

Anchovies:

  1. Remove heads of 1 lb medium sized anchovies. Wash and drain the anchovies.
  2. Heat oil for deep frying till very hot. Put in the anchovies and fry over moderate heat to a light brown and to a crisp. Lower heat at the end of cooking time to prevent it from turning too dark. Remove anchovies to cool slightly on a paper towel and keep in container.
  3. Mix in sambal when ready to serve.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes

GO TO TOP


 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.