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 : Galangal Shoots with Sambal

The tender shoots of the galangal ginger makes a most aromatic stir-fry. Cut 30cm from the base of the shoot, and use only the tender heart after peeling away the fibrous outer layers. It’s a great way to make use of the shoots which are usually discarded.

Ingredients:

Sambal Belacan (ground):

  • 4 red chillies
  • 4 dried red chillies, soaked in hot water
  • 4 shallots, peeled
  • 2 cloves garlic, peeled
  • 2 tbsp dried shrimps, soaked
  • 10g dried shrimp paste (belacan), toasted
  • 2-3 tbsp cooking oil
  • 1 onion, halved and sliced
  • 10g ginger, shredded finely
  • 20g red chillies, sliced
  • 3 tbsp sambal belacan
  • 500g galangal (lengkuas) shoots, cut into 5cm lengths at a slant
  • 2 tsp light soy sauce
  • 1 tsp sugar
  • 1/8 tsp salt or to taste

Directions:

  1. To prepare the spice paste, blend all the sambal ingredients in an electric blender or food processor, adding a little water to move the blades if necessary. Alternatively, pound the ingredients using a mortar and pestle. Set aside.
  2. Heat the oil in a wok to stir fry the onion, ginger and chillies until aromatic. Add the sambal and fry until aromatic. Add the galangal shoots and stir fry for a minute. Season to taste with soy sauce, sugar and salt. Continue to fry until the shoots are cooked.

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...
 
 
buy from China
DHgate.com  
 

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

Copyright © 2013 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.