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!

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 : Pickled Fish - Acar Ikan

Preparation time: 20 mins
Cooking time: 30 mins
Serves: 6


  • 500 g white fish, sliced thinly
  • 1 tbsp sesame seeds, toasted

A: dried in the sun for a day

  • 50 g ginger, finely shredded
  • 30 g fresh turmeric, finely shredded
  • 6-7 cloves garlic, sliced thinly

B: ground to paste

  • 1 cm galangal (lengkuas)
  • 4 cloves garlic
  • 4 pcs candlenut (buah keras)


  • ½ cup vinegar
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 stalks lemon grass, bruised
  • 3-4 red and green chilies, slit lengthwise


  1. In a dry wok, slowly heat up a cup of oil. Fry the fish slices till its brown. Remove and set aside.
  2. With 4 tbsp oil, fry the ingredients A until fragrant. Dish and drain.
  3. Use the remaining oil to fragrant the ingredients B. Then add in al the ingredients C and simmer for a few minutes.
  4. Add in the fish and simmer for another 10 mins. Dish out and cool in a large bowl.
  5. Serve it cold with hot rice or bottle it to use another day.

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



Custom Search
Bookmark and Share

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

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*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
Cheap China products on  

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

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.