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 Nyonya Recipe : Nyonya Assam Gulai

Fish in Spicy Tamarind Juice - this is a Nyonya Dish

Ingredients:

A:

  • 2 dried tamarind slices
  • 1 tbsp sugar
  • A pinch of salt
  • Water

B:

  • 3 stalks lemon grass, thinly sliced
  • ½ thumb-sized piece turmeric
  • 20 dried chilies or 2 to 3 tbsp chili paste
  • 20 shallots
  • 2 cloves garlic
  • 1 tbsp shrimp paste

C:

  • 2 tbsp sugar
  • 2 tsp salt
  • ½ tsp MSG
  • 2 stalks bunga kantan, halved lengthwise

  • 1 to 1 ½ tbsp tamarind with 2 pints water, squeezed and strained
  • 11 oz ladies fingers
  • 22 oz prawns or fish head, trimmed and washed

Directions:

  1. Cut away the stems of the lady’s fingers before halving them.
  2. Boil A in a saucepan. Put in the lady’s fingers and boil till tender (10 to 15 minutes). Drain and set aside.
  3. Grind B to a fine paste.
  4. Heat 4 fl oz. oil in wok and fry paste till oil bubbles through, stir constantly.
  5. Stir in C and some of the tamarind water.
  6. Cook for 1 minute, then add the rest of tamarind water and bring to boil. Cook for further 2 minutes. Do not cover wok.
  7. Put in the prawns or fish head and cook till done. Finally, add the lady’s fingers.

Note: to choose young and tender lady’s fingers, bend the ends to see if they snap easily. Those that do not break easily are tough and stringy.

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.