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| Teriyaki Lamb Stir-Fry | |
I love stir-fries! What a crunch they pack and how wonderfully easy and quick they are to make! This dish is a brilliant variation to the mighty lamb that usually gets tossed around in curries or roasted.
Added:22nd Aug, 2007 | Viewed 215 times
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| King Prawn and Mango Salsa Salad | |
This salad screams "tropical" like nothing you have ever tasted. The zing of the chilli, the tang of lime and the mango pieces bursting with flavour make this "no-cook" dish a winner!
Added:22nd Aug, 2007 | Viewed 345 times
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| Chilli Butter | |
This is a wonderful, flavoured butter to have handy in your fridge. I use this to whip up a spicy omelette, to grill my corn cobs on in the weekends and to slather my sandwiches instead of mayonnaise.
Added:31st Jul, 2007 | Viewed 235 times
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| Coconut Powder [Thengai Podi] | |
A "podi" is a very interesting concept in the South Indian style of cuisine. An ancient and traditional practice of roasting a combination of dals, spices and condiments; then processing them into a coarse powder to be enjoyed with a dollop of "ghee" or a generous serving of oil, gave birth to the "podi" family. There is a wide variety of "podis" available from specialty Indian stores, but making your own and revelling in the spicy aroma is very satisfying indeed.
Added:6th Jul, 2007 | Viewed 648 times
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| South Indian Curd Rice [Thair Sadam] | |
Adapted from one of my favourite cookbooks "Dakshin" by Chandra Padmanabhan, this side dish is a true South Indian classic. Seasoned cooks have their own special versions and some of the best Curd Rice I have sampled has been made by my aunt and in the South Indian Buffet of the "Ganges" restaurant in Singapore. Almost akin to the widely known and accepted raita, curd rice has the lovely, fluffy texture of rice and the tangy aroma of curry leaves and green chillies.
Added:6th Jul, 2007 | Viewed 748 times
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| Marinated Olives with Lemon & Fennel | |
This recipe from an old June 2003 issue of The Australian Table Magazine sounded really interesting. It turned out amazing, I might be partial to it, coz I am a compulsive olive popper. The recipe said to cover with extra-virgin oil, but since it was a lot, I drained it a bit before serving.
Added:5th Jun, 2007 | Viewed 314 times
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| Potato Kootu | |
"Kootu" is a semi-solid side dish from Tamil Nadu in Southern India. A vegetable stew of sorts, kootu is also made with lentils. The absence of sour ingredients like tomato and tamarind is widespread, but this kootu recipe calls for 'tamarind' to impart it a tangy flvour.
Added:11th May, 2007 | Viewed 672 times
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| Ginger Chicken Stir-Fry | |
A fast, no-fuss dinner idea to serve with steamed white rice or a big bowl of Asian greens.
Added:1st May, 2007 | Viewed 419 times
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| Chinese Brown Sauce | |
You won't believe how well this goes with virtually any kind of main dish, barring a few of course. I found this recipe in a recent issue of an Australian Food magazine and tweaked it a little. So far, I have used it to serve over steamed veggies, drizzled over fried rice and served alongwith chinese omelettes. Extremely versatile, kind of like the Asian equivalent of the Western Gravy.
Added:9th Mar, 2007 | Viewed 1323 times
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| Sartee Sauce [Sartee Jup] | |
A Chinese specialty sauce used in rare delicacies and yum-cha dishes.
Added:29th Jan, 2007 | Viewed 283 times
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