Ingredients :
Preparation :
Remove seeds and chop the chillis.
Place all ingredients in a saucepan and bring to boil.
Let simmer until dry grapes are tender.
Let cool and cutting all in a blender. Place in an airtight jar or serve it.
Tips: For a less strong sauce, add some tomato sauce.
Ingredients :
Preparation :
Peel the ginger and cut into thin slice (about 1 ramekin), peel the garlic but don’t cut them.
Pass the chicken in flour and cook over low heat in a pressure cooker with olive oil, the ginger and garlic. Salt and pepper.
When everything is golden brown add water, soy sauce and sugar and cookover low heat for 20 minutes, if the sauce is too thick adjust with a little more water.
Top with basil leaves and mix the leaves with the chicken.
Serve with rice.
Tips : In Taiwan, this dish is served with steamed rice. This dish is very popular in China or the chicken can be replace by the pork, squid or cuttlefish.
Ingredients :
Preparation :
Heat ghee in a pressure cooker and brown the onion and garlic over low heat, then add rice and fry for 2 minutes over medium heat.
Pour hot water, salt and garam masala and bring to boil. Cover and cook 10 minutes over low heat.
Add vegetables in the pressure cooker and add salt and cook 15 minutes, until vegetables are tender but not overcooked.
Remove cover and let stand a few minutes. Mix vegetables and rice, garnish with the fries almonds in butter and a dry grapes.
Serve with curries.
Ingredients :
The sauce:
Preparation :
Peel the cucumber and cut into julienne.
Peel the pineapple, remove core and dice.
Deseed the chili and mince.
Mix the cucumbers, the pineapple and chilis in a bowl and season with salt.
Wrap the belacan in aluminum foil and broil 5 minutes on each side on grill or over hot coals.
Mix the belacan in vinegar, add sugar, pepper, salt and lemon juice to taste. Mix to pineapple and to cucumber.
Sprinkle chopped peanut and serve.
Tips: It can also serve the sauce separately and add 1 teaspoon of tamarind paste and of palm sugar.
Anecdote : In Malaysia and Singapore, the term “Rojak” is used as an expression for talk of an eclectic mix, the word describes the multi-ethnic character of Malaysia and Singapore society. In Indonesia, the Rujak is an essential part of prenatal tradition. The Rujak is made on this occasion, and is served to the mother and to her guests, mainly to her friends. It is said that if the entire of to Rujak has a sweet taste, the child will be a girl, and if it is spicy, the baby is a boy.
Ingredients :
Preparation :
Wash rice until water runs clear then drain and set aside.
Heat ghee in a pan and fry the onion and add the rice and spices, saute 5 minutes over medium heat, stirring.
Add broth and bring to a boil, cover and cook 20 minutes over low heat.
Remove the cloves, cinnamon and cardamom.
Serve hot with meat curry, vegetables or vegetables preserved in vinegar andsambals.
Anecdotes : In Malaysia, rice to ghee is served during the festivities of Kenduri. Today, we prefer the tomato rice due to a lighter taste. In India, it is called nei saadam (in Tamil) because it is seasoned with fried ingredients with the nei (ghee).
Ingredients :
Preparation :
Mix finely chopped 1 clove garlic and 3 shallots, place in bowl and add thekurma and 1 tablespoon of water : it must make a paste.
Finely chop the shallots and remaining garlic cloves.
Mince the ginger and chillies into rings.
Cut chicken into cubes.
Heat oil in a pan and fry the shallots, minced garlic and spices until the flavors emerge.
Add the paste and fry until the oil separates, then add the chicken and remaining water and cook until chicken is tender.
Add coconut cream, coconut milk and chilli and let simmer 30 minutes over low heat until the sauce thickens.
Serve with rice.
Tips : If you don’t have the kurma powder take : 60 g of coriander, 10 g of aniseed, 10 g of black pepper, 10 g of cumin , 2 g of cinnamon, 2 g of cardamom, 2 g of cloves, 10 g of saffron or turmeric , 2 g of red chili, 1 g of star anise, 1 g nutmeg and almonds then grind and mix them.
Ingredients :
Preparation :
Cook the whole grain red rice in water.
Cut chicken into cubes and put in the corn starch in order to cover the entire surface.
Heat 1 tablespoon of sesame oil over medium heat in a wok and brown the chicken until slightly crispy and set aside.
Add another tablespoon of sesame oil and let fry the onion, garlic, minced ginger and chopped chilis. Add chicken, tomato wedges and the soy sauce. Cook, stirring constantly.
Serve with red rice.
Tips: Here is a classic dish of Bhutan in eastern of Himalayas, for a meal less spicy, remove seeds and reduce the number of chilis.
Ingredients :
Preparation :
Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.
Cook noodles in another pot, they should remain fairly firm.
Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.
Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.
To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced tomatoes and onions in each bowl and pour the broth.
The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.
Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.
Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.
Ingredients :
Preparation :
Place rice, coconut milk and salt in a saucepan.
Bring to a boil, then lower the heat, stir well, cover and cook over very low heat for 20 to 30 minutes until the coconut milk is completely absorbed by the rice.
Serve hot, accompanied by a Burmese curry, shrimp or pork .
Ingredients :
Preparation :
Put the coconut milk, salt and all spices and herbs in a large saucepan.
Bring to boil and when the mud, add the rice, cover and cook 25 minutes over low heat until the coconut milk is fully absorbed.
Serve hot with fried chicken, curry and spicy sambals.
Ingredients :
Preparation :
Wash and cook rice, when the rice is cooked, cover and let cool.
Heat oil in a pan and make two omelettes, salt and pepper and set aside.
When the two omelettes are cold, put one on the other, roll them and cut them into thin slices.
Shell shrimp, cut the pork or beef into slices.
Finely chop the onions, garlic and Trasi or grind in a blender, then mix and fryin a wok. Add shrimp and meat, cook 3 minutes stirring constantly.
Add 2 tablespoons of oil, wait until it is hot, stir in rice and spring onions. Fried and drizzle with soy sauce. mix well and serve
Ingredients :
Preparation :
Cut chicken, separate the white of the wings and the drumsticks of the thighs. Leave whole the wings and drumsticks.
Heat ghee in a pan, fry fenugreek and curry leaves until they start to brown, add onions, garlic, ginger, turmeric, chilli, coriander, cumin, fennel, paprika, saltand vinegar and mix well.
Add chicken pieces and stir over medium heat so they are well coated with spices. Add tomatoes, cardamom, cinnamon and lemon grass and
cover and let simmer over low heat for 50 minutes.
Add the coconut milk, a little lemon juice.
Serve with rice and side dishes.
Tips : This is the paprika who gives red color to the curry. In Sri Lanka, we reach the same result with thirty red chili.
