Asian – Page 2 – Craig Cooks

Asian Tea-Smoked Trout Salad

January 15, 2017 by admin Leave a Comment

This dish is a winner. I smoked the rainbow trout with equal quantities of brown sugar, jasmine rice and black tea. Next time I’ll use jasmine tea.

Tea-smoked rainbow trout
Green mango
Tomato
Pomelo
Garden leaves (purple kale, chard, nasturtium, eschallot)
Garden herbs (vietnamese mint, thai basil-mint, coriander).

Dressing from the brilliant Spirit House cookbook.

30 ml fish sauce
4 tsp palm sugar
2 tsp lime juice
2 tsp minced chilli (recipe has 1 tbsp chilli jam)
3 tbsp coconut cream

I had previously tried a slightly different version, riffing off a recipe in the same cookbook with the same dressing.

Tea-smoked rainbow trout with pomelo, green papaya, cherry tomatoes, fried garlic and shallot slices, mint, coriander, toasted coconut, crushed peanut. Sounded like a crazy combination but worked pretty well.

BTW you can find some free Thai recipes from The Spirit House Restaurant here.

BBQ Prawns with Thai Salad

December 18, 2014 by admin Leave a Comment

The prawns were marinated in lime juice, olive oil, diced chilli, coriander and black pepper, then cooked on the BBQ.

The salad consisted of lettuce leaves, sliced eschallots, diced mango, sliced avocado, chopped coriander and basil leaves, diced chilli.

Topped with a dressing of fish sauce, lime juice and palm sugar, and toasted coconut slivers.

Healthy and delicious.

Nonya Chicken Curry

March 15, 2014 by admin Leave a Comment

Nonya Chicken Curry

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This dish is similar to food that we ate in Malaysia in November 2013. We bought a few Malaysian cookbooks while in Penang. This is from "Nonya Flavours" by Debbie Toh and Julie Wong, Star Publications, 2010.

Recipe type: Main

Cuisine: Asian

Ingredients

4-5 tbsp Oil
1 Star anise
2 Cloves
1 Cinnamon stick
30 g Dried chillies (soaked)
200 g Shallots
15 g Garlic
20 g Belachan (toasted)
2 tsp Turmeric
3 tbsp Coriander seeds
1 tsp Cumin
1 tsp Fennel
1.5 kg Chicken pieces
300 g Potatoes (peeled)
500 ml Coconut milk
1 tbsp Salt
½ tsp Sugar

Instructions

Using a food processor, mix together chillies, shallots, garlic, belachan, turmeric, coriander, cumin and fennel. Add a little oil if needed.
Heat oil on medium low heat in a frypan. Saute star anise, cloves and cinnamon stick for 2 mins. Add spice paste stir fry for 3-4 minutes. Add s 2-3 tbsp coconut milk.
Add chicken and fry to brown for 1-2 minutes. Add potatoes and 400 ml coconut milk. Simmer until chicken is tender and potatoes are cooked.
Add remaining coconut milk and season to taste with salt and sugar. Continue to simmer gently until gravy has thickened. Serve with Roti Jala.

Roti Jala

March 14, 2014 by admin 1 Comment

Here’s our second attempt a Roti Jala with a new and different cup (spouts on side) and a different recipe. The Malaysian chicken curry recipe that accompanied it will follow shortly.