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 : Sarawak Laksa

Serves 5

Ingredients:

  • 350g Sarawak Laksa paste
  • 2 litres chicken stock
  • 250 to 300 ml thick coconut milk
  • 400g thick rice vermicelli noodles

Toppings:

  • 50g beansprouts, blanched
  • 100g chicken breast fillet, cooked and shredded
  • 5 large prawns, cooked, shelled if desired

Garnish

  • 2 eggs, made into an omelette and shredded
  • 2 stalks coriander leaves, chopped
  • 3 calamansi (kasturi) limes, halved

Sambal:

  • 30g garlic
  • 50g shallots
  • 100g onion
  • 50g dried chillies, soaked in hot water
  • 30g shrimps, soaked and drained
  • 6-8 tbsp oil
  • 50g chilli paste (such as cili boh)
  • 30g (1 tbsp) tamarind paste, mixed with 3 tbsp water
  • 1 tbsp sugar, or to taste
  • ½ tsp salt, or to taste

Directions:

  1. For the gravy, boil the laksa paste in chicken stock for 15 minutes. Strain into a pot. Add the coconut milk and stir until well mixed. Season to taste with salt and sugar.
  2. Soak the dried vermicelli to soften and blanch with hot water. Place noodles in a bowl and add the toppings in the order listed. Ladle hot laksa gravy over.
  3. Garnish with the shredded omelette, coriander and lime halves. Serve with the sambal.
  4. To prepare sambal, place the garlic, shallots, onion, dried chilies and dried shrimps in an electric blender and process to a fine paste.
  5. Heat the cooking oil and fry the blended ingredients until brown and aromatic. Add the chili paste and tamarind juice and season to taste with sugar and salt. Cook for 25 minutes over a slow fire.

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 © 2013 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.