Acorn Squash Sambal

Acorn Squash Sambal
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Winter vegetables are abundant and they make for a delicious meal as they are so fresh in quality. Acorn Squash or Green Pumpkin is one such vegetable that is so versatile that it can be used to make side dishes, gravies or added to your main dishes. In this recipe, we cook Acorn Squash in Sambal paste which redefines the recipe as the juices of the paste enters the fleshy acorn squash. Sambal is a typical Asian relish or hot sauce in which fresh red chillies are the main ingredient to which multiple secondary ingredients such as shrimp paste, fish sauce, garlic, ginger shallots, lemon grass etc are added and crushed into a coarse paste in a mortal and pestle Sambal is usually served as a side dish or added to main dishes to give it that extra kick of spice and tang.
Ingredients
  • Acorn Squash , medium sized
  • 3 teaspoons Sambal paste
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 inch Ginger
  • 3 cloves Garlic
  • 3 teaspoons Groundnut oil
  • Salt , to taste
Instructions
  1. o begin making the Acorn Squash Sambal Recipe, wash the vegetable and then cut it lengthwise about one to two inch thickness into several pieces. You can cut the vegetable along with the thick outer skin.
  2. Coat the cut pieces of Acorn Squash with turmeric powder and salt.
  3. In a skillet, heat some oil. Place the acorn squash pieces in the skillet. Let the pieces cook in the pan for five minutes. Turn the pieces of the squash over so that they cook evenly on all sides.
  4. Meanwhile, take the pieces of ginger and garlic and add to a mixer and grind it to a fine paste.
  5. Add this ginger garlic paste to the acorn squash.
  6. Next add in the Sambal paste. Stir fry for few minutes until the ginger garlic paste and sambal paste coat well on the acorn squash pieces.
  7. Add 2-3 tablespoons of water and cook till the pieces of acorn squash softens.
  8. If you need a dry recipe, then cook a little longer as the texture will as that of a pickle.
  9. Serve Acorn Squash Sambal as a side dish to Thai Jasmine Sticky Rice Recipe and Vegetarian Thai Red Curry Recipe for a delicious Pan Asian meal.
  10. Published in World Recipes

 

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Chilli Egg in Soya Sauce

Chilli Egg in Soya Sauce
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Indo-Chinese dishes have become so popular that this recipe of Chilli Egg in Soya Sauce Recipe has been inspired from the classic Chilli Chicken recipe. It is very easy to cook and can be prepared to surprise guests at any time.
Ingredients
  • 4 Whole Eggs , hard boiled
  • 1 teaspoon Ginger Paste
  • 2 teaspoon Corn flour
  • 1 teaspoon Soy sauce
  • ¼ teaspoon Black pepper powder
  • 2 Onion , chopped
  • Salt , to taste
  • 1 teaspoon Ginger , chopped
  • 1 Green Bell Pepper (Capsicum) , cubed
  • 3 cloves Garlic
  • 4 Green Chilli , slit
  • 1 Spring Onion (Scallion) greens , chopped
  • 1 tablespoon Dark soy sauce
  • 1 cup Water
  • 3 teaspoon Corn flour
  • 3 teaspoon Sesame oil
  • Salt , to taste
Instructions
  1. To begin making Chilli Egg recipe, cook the eggs to a hard boiled consistency.
  2. Take a bowl and mix 2 teaspoons of cornflour, ginger paste, soya sauce, salt and pepper.
  3. Coat the hard boiled eggs with this above mixture and keep it aside.
  4. Heat a wok with 2 teaspoons of oil and fry the eggs till the eggs get coated with the mixture. Scoop out the eggs and keep them aside on a plate.
  5. To make the gravy, in a bowl, mix 3 teaspoons of water and corn flour.
  6. Turn on the wok, add some oil and fry ginger, garlic, green chillies, and onions. Stir them for 2 minutes.
  7. Add the cornflour mixture and water. Bring the mixture to a boil and let the mixture reduce to a semi thick consistency.
  8. Add the eggs to the mixture. Add in the soya sauce, diced capsicum and scallions. Add salt according to your taste.

 

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Scrambled Tofu Noodles

Scrambled Tofu Noodles
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
We have tried different asian cuisine style to cook noodles, but adding flavoured crumbled tofu to coat the noodles is a trend by itself. Feeding healthy and nutritious tofu to children will be much easier if you follow this recipe. A protein rich super food bean curd or tofu can be a delicious choice for lunch packs for all ages as pure vegan recipe. Here yellow mustard is the flavour enhancer to make the tofu taste rich.
Ingredients
  • 2 cup Hakka Noodles
  • 100 gram Tofu , masala
  • 1 cup Mixed vegetables , (carrot, green beans and scallions)
  • 1 Onion
  • 1 Green Chilli
  • ¼ teaspoon Ginger
  • ¼ teaspoon Chilli vinegar
  • 2 teaspoon Dijon Mustard
  • ¼ teaspoon Black pepper powder
  • 3 teaspoons Sesame oil
  • Salt , to taste
  • Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) , for serving
Instructions
  1. To begin making the Scrambled Tofu Noodles recipe, first chop ginger, green chilli, onion and vegetables including carrot, green beans and scallions.
  2. Take a bowl and scramble the tofu. Add the yellow mustard and mix it properly.
  3. Add oil in a heavy bottomed pan. Add onion, ginger, green chilli, salt and vegetable and cook for about for 3 minutes.
  4. After 3 minutes, add the tofu and vinegar, fry for few minutes. Toss the noodles with little salt and pepper. Turn off the flame after 2 minutes. Check Seasoning and serve hot with sauce and few cubes of tofu garnish.

 

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Asian Carrot Ginger Lentil Soup

Asian Carrot Ginger Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Asian Lentil Soup is a healthy recipe with full of protein and fiber contents. If you are a traveller or have to depend on eating most of the meals from outside then lentil soups from soup menu are best alternatives. Asian vegetables and the broth that well tempered in sesame oil with a spoonful of soya sauce is the magic behind the transformation in taste. Apart we all can cook this variation for making daily lentil dish. It is simply delicious and children will love to eat as nutritious soup meal if you add a cup of rice in it.
Ingredients
  • ½ cup Mixed lentils
  • 1 Carrot
  • 1 Onion
  • 1 Green Bell Pepper (Capsicum)
  • 1 Celery
  • 2 inch Ginger , sliced
  • 1 Fresh Red Chilli
  • 2-1/2 cup Vegetable stock
  • 1 teaspoon Dark soy sauce
  • 1 teaspoon Sesame oil
  • ¼ teaspoon Sesame seeds (Til seeds)
  • 2 Spring Onions (Scallion)
  • Salt , to taste
Instructions
  1. To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes.
  2. Cut the vegetables in chunks and the scallion into long thin strips. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. Let it cook for about 15 seconds.
  3. After 15 seconds, add the celery and onions fry for a minute. After a minute, add rest of the vegetables. Mix it properly and let it cook for another minute.
  4. After a minute, add the water and lentil. Let it fully cook until the grains start to break. Add soya sauce and salt. Pour the soup in a big soup bowl and garnish with scallions on top.

 

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Prawn In Black Bean Sauce

Prawn In Black Bean Sauce
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you are tired of repeating the same recipe with prawns then follow this simple preparation which is easy to cook and anyone can try to make it successful. An Asian dish with black bean paste that is extremely delicious and very popular in Asian restaurants. Use some mushrooms for the gravy and you are ready to score few extra accolades from your family Fried Rice members.
Ingredients
  • 6 Prawns
  • 5 Garlic , chopped
  • 1 Thai Red chilli (Birds Eye Chilli) , chopped
  • 2 teaspoon Sesame oil
  • 1 teaspoon Ginger , chopped
  • 1 Onion , sliced
  • 2 teaspoon Black beans sauce , or black bean paste
  • 2 Button mushrooms , sliced
  • 2 tablespoons Water
  • Salt , to taste
Instructions
  1. To begin making the Prawn In Black Bean Sauce recipe, first clean and wash the prawns and slit in butterfly cut.
  2. Heat oil in a heavy bottomed pan and add ginger, garlic, onion, and chillies. Let it cook for about 2 to 3 minutes.
  3. After 2 to 3 minutes, add the prawns and let it cook for another 5 minutes.
  4. After 5 minutes, add sauce and mushroom with 2 tablespoons water. Mix and stir till prawns are fully cooked. Serve hot.

 

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Tom Yum Egg And Shrimp Soup

Tom Yum Egg And Shrimp Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Soup is all time favourite, especially if addition of asian spices is introduced to the recipe making. Here I have used a very simple easy to make Tom Yum Egg And Shrimp Soup, a soup with egg and shrimps but have added the tom yum malaysian fresh spicy readymade paste mix. A fresh aromatic chilli, oil and herb based preparation almost resembles like a pickle. Try this recipe to rejuvinate your tastebuds with this shrimp and egg soup recipe for a refreshing week ahead.
Ingredients
  • 6 Prawns
  • 1 Egg
  • 1 tablespoon Tom Yum Paste
  • 1 inch Ginger , sliced
  • 1 Carrot , sliced
  • Green Bell Pepper (Capsicum) , few (sliced)
  • 1 teaspoon Scallion chopped
  • 1 teaspoon Corn flour
  • 1 teaspoon Water
  • 2 cups Chicken stock , or vegetable stock
  • Salt , to taste
Instructions
  1. To begin making the Tom Yum Egg And Shrimp Soup recipe, first cut all the vegetables and keep all ingredients ready.
  2. The recipe only will need ½ of one beaten egg.
  3. Heat a saucepan with chicken broth and bring to a boiling point. Add prawn, ginger, capsicum, cook for 3 minutes.
  4. Add the tom yum paste and give a single stir. Add cornflour mixed with water and add to the soup. Check for salt seasoning.
  5. Drizzle the egg from top with a fork but dont stir. Stop the flame.
  6. Garnish with scallion and serve the hot soup immediately. Serve Tom

 

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Honey Hot Wings

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Honey Hot Wings
Author: 
Recipe type: Appetizer
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
The whole world enjoys this amazing American origin appetizer Chicken wings but flavored with spicy sauce. Here the recipe calls for honey a base ingredient for a sweet vertion to be added to make it even more yummylicious. A recipe which is equally nutritious with honey a sweeter zing and red chillies along with the rest of the ingredients to balance the sweetness and heat with asian spices. A honey appetizer to die for ,make for your guest and as an evening snack for your entire family or during the cricket and soccer months.Add the intensity of heat upto your fancy taste
Ingredients
  • 8 chicken wings
  • 1 teaspoon black pepper
  • Salt to taste
  • ½ cup Milk/ Buttermilk
  • ½ teaspoon Tobasco sauce
  • 1 cup Flour
  • 2 tablespoon Parsley chopped
  • Peanut oil for frying
  • ⅔ rd cup Dabur Honey
  • 50 gram Ginger slices
  • 2 tablespoon W hite Sesame seed
  • 2 Tablespoon Mild Hot/ Extra hot chilli flakes
  • 2 teaspoon corn flour
  • 2 teaspoon Water
  • 1 Tablespoon chopped Scallion
  • 2 teaspoon butter
  • Few Orange zest
Instructions
  1. To begin making the Honey Hot Wings, first clean and dry the chicken wings. Marinate with salt and pepper for 10 minutes.
  2. Take a big glass bowl for a second marination with wings, milk and tobasco. Refrigerate overnight or for atleast 30 minutes.
  3. In a ziplock large bag fill with flour,pepper, salt and parsley,add the wings and shake to coat the wings.Set aside till frying.
  4. Heat a saucepan combining honey, ginger, salt,sesame seeds, chilli flakes,all till a thick consistency is obtained after boiling for about 10- 15 minutes.
  5. Now add the cornflour and water mix and cook till 2 more minutes. Check for hot,sweet and salt balance.
  6. Meanwhile heat a wok with enough oil and fry the wings in 2 batches. Set aside.
  7. Heat a frying pan put the wings and pour the honey hot sauce over it. Toss well to coat the wings.
  8. Serve hot on a fancy platter and garnish with orange zest and scallions.

 

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Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe

Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A very healthy and simple steamed fish recipe, inspired by Asian cuisine. Here, a whole fish is the main ingredient that is steamed and topped with green Asian spices and sauce in Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe. I have picked up a fresh local river water fish "Carp" from the market. But you can choose to use your favorite fish like Halibut, Red Snapper, or any fish of Asian origin with fewer bones. This Lemony Steamed Fish recipe is a fine creative side dish with Sichuan And Sriracha Sauce for any party from your kitchen to amaze your guests.
Ingredients
  • 500 grams Fish , whole (carp fish)
  • 2 teaspoon Lemon juice
  • Lemon , slices (few)
  • Black pepper powder , to taste
  • 2 cups Water
  • Salt , to taste
  • 3 teaspoons Ginger , finely sliced
  • 5 Garlic pods
  • 5 Dry red chillies
  • 2 Green Chillies , slit
  • 1 Stalk Lemongrass
  • 3 sprig Spring Onions (Scallion) , chopped
  • Coriander leaves (Dhania) , Few (chopped)
  • 1 teaspoon Fish sauce
  • 3 teaspoons Red Chilli sauce (Sichuan Sauce)
  • 3 teaspoon Sriracha sauce
  • 2 tablespoon Sesame oil
Instructions
  1. To begin making the Lemony Steamed Fish In Sichuan And Sriracha Sauce, first clean and dry the fish, make few slits and rub salt, pepper and lemon juice to marinate for 15 minutes.
  2. Heat a steamer with enough water adding lemon grass few ginger slices. Once the water boils, place the fish on the steamer rack and cover to steam for at least 15 minutes until fully cooked. Remove and set aside. Check the salt seasoning.
  3. Meanwhile, take a bowl and mix the three sauce, ginger and coriander leaves.
  4. Heat oil in a frying pan and add the garlic, red and green chilies. Stir in the mixed sauces for 1 minute on high heat.
  5. Pick a fine serving platter, place the steamy fish on it and pour the cooked sauce over it so it coats entirely. Garnish with more lemon slices, coriander leaves, and chillies.

 

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Prawns In Thai Creamy Ginger Coconut Sauce Recipe

Prawns In Thai Creamy Ginger Coconut Sauce Recipe
Author: 
Recipe type: Side Dish
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
We all love to eat prawns, my favourite is cooking it in thai sauce. It is simple and easy to cook. This recipe includes cream, coconut milk and ginger to make the creamy gravy. The sweet aroma of basil, the tangy lime flavour and the use of fish sauce makes all the difference to coat the prawn and enhance its taste. A must try for all seafood lovers during this monsoon season.
Ingredients
  • 200 grams Prawns
  • ½ cup Coconut milk
  • 1 teaspoon Fresh cream
  • 5 Basil leaves
  • 1 teaspoon Ginger , paste
  • 5 cloves Garlic
  • 2 Fresh Red Chilli
  • ¼ teaspoon Fish sauce
  • 2 Lime Wedges
  • Coriander leaves (Dhania), handful
  • 2 Tomatoes
  • Red Yellow and Green Bell Peppers (Capsicum) , chopped into chunks
  • 1 Stalk Lemongrass
  • 1 Lime leaves
  • 1 teaspoon Sesame oil
  • ¼ Water
  • Salt , to taste
Instructions
  1. To begin making the Prawns In Thai Creamy Ginger Coconut Sauce, firstly clean the prawns nicely.
  2. Heat a saucepan with sesame oil and add ginger, garlic, lemongrass, fresh red chilli, and salt to fry for 5 minutes.
  3. Add the prawns, fish sauce, coconut milk, water, bell pepper and cook for 7 minutes or so.
  4. After 7 minutes, add tomato, basil, coriander leaves and salt. Garnish with cream, coriander leaves and lime wedges. Serve hot.
  5. Serve Prawns In Thai Creamy Ginger Coconut Sauce along with Steamed Rice and Thai Som Tum for a weekend meal.

 

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Thai Steamed Fish In Green Spice Sauce Recipe

Thai Steamed Fish In Green Spice Sauce Recipe
Author: 
Recipe type: Lunch
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Steaming fish is very popular in Asian cooking, so today try this simple Thai preparation to surprise your taste buds. It is very important that you cook with a fresh fish for steaming method. This recipe is made with fresh green spices commonly used in Thai cuisine. Once you get used to cook with Kafir lime and lemongrass at home you are half way through, the rest of the ingredients are usually available in your kitchen like coconut milk, red chilly/ birds eye chilly, coriander leaves etc. Instead of frying fish try to steam with flavours for a healthy alternative. Making sauce with Thai green/red curry paste is very common and possible because they are easily available in stores near you.
Ingredients
  • 200 grams Fish fillet
  • ½ teaspoon Lemon juice
  • 1 teaspoon Ginger , thinly sliced
  • 2 teaspoon Sesame oil
  • 2 Lime leaves
  • 1 Fresh Red chillies
  • ¼ cup Onion , chopped
  • 1 Stalk Lemon Grass
  • ½ cup Coconut milk
  • ½ cup Vegetable stock
  • 1 teaspoon Thai Green Curry paste
  • 1 teaspoon Soy sauce
  • Salt , to taste
Instructions
  1. To begin making the Thai Steamed Fish In Green Spice Sauce recipe, firstly wash the fish and dry it. Marinate with lemon juice, ginger, oil and salt for about 5 minutes.
  2. Heat the steamer with water, then brush with little oil and lay a lime leaf. Place the fish on leaf and steam for 7 minutes until it is fully cooked. Remove it.
  3. Meanwhile heat a saucepan with oil and fry the onion for 2 minutes. Add lemon grass stalk, ginger, coconut milk, thai green curry paste, vegetable stock and boil till reduced to half.
  4. Take a glass bowl and mix soya sauce, red chilli slices and coriander leaves. On platter pour the gravy, lay the steamed fish and finally drizzle with soya sauce mix. Serve hot.
  5. Serve Thai Steamed Fish In Green Spice Sauce for a Sunday thai lunch at home with Steamed Rice and Thai Som Tum.

 

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