Chinese Food Culture

Chinese food culture|Chinese food recipes|Chinese food picture

Entries Comments



Thai Coconut Galangal Seafood

22 November, 2010 (18:55) | Chinese food recipes | By: admin

November 21st, 2010 | 30-Minute Meals Recipes, Sponsorship, Thai recipes | 2 Comments

If you follow this blog, you know that I recently discovered WorldFoods (from my mie goreng post) and am working with them on a couple of recipes. Previously, I posted a Cambodian Lemongrass Shrimp Recipe. This is another recipe that I would like to share with you using another WorldFoods ready-made sauce—Thai Coconut Galangal Stir-Fry Sauce. This sauce is a blend of coconut milk spiced with galangal, lemongrass, tamarind and chilies. It’s mild but creamy so it’s great for any protein. I used it to make a combination seafood dish, with shrimp, scallop, and squid…

When it comes to cooking, I am not a purist, meaning, I cook with store-bought sauces and spice paste quite a bit, but I am really picky. I use products that are high quality and promise great flavor. I really like this sauce because it tastes distinctively Thai, and it’s made from 100% natural ingredients. I also like it that I can doctor up the sauce by adding extra ingredients and seasonings.

We all enjoyed this Thai Coconut Galangal Seafood very much, in fact, it tastes almost like a Thai red curry.

Thai Coconut and Galangal Seafood Recipe

Water, for blanching
1 tablespoon oil
1/2 onion, cut into small pieces
1/2 fresh red chili, sliced
4 oz shrimp, shelled and deveined
4 oz scallops
4 oz cleaned squid, cut into rings
3/4 cup WorldFoods Thai Coconut and Galangal Sauce
1 tablespoon chili garlic sauce
3 tablespoons coconut cream
1/2 teaspoon fish sauce or to taste

Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside.

Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in the WorldFoods Thai Coconut and Galangal Sauce. Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.

Comments: -

Cambodian Lemongrass Shrimp

26 October, 2010 (08:44) | Chinese food recipes | By: admin

October 25th, 2010 | 30-Minute Meals Recipes, Sponsorship | 3 Comments

During my childbirth confinement, I missed eating seafood so much, especially my favorite shrimp. So, there was no surprise that as soon as the confinement ended, I headed straight to my favorite seafood restaurant and had a feast of seafood meal. I have also resumed cooking, albeit in a small way as I am adjusting to motherhood and my new lifestyle. Needless to say, seafood has been a big part of my diet lately. It’s great to finally return to a normal diet, but time is scarce these days as I dedicate most of my time to my baby, so cooking elaborately and everything-from-scratch will have to take a back seat for the time being…

I think you might remember my Indonesian mie goreng (fried noodles) post not too long ago. After trying out World Foods mie goreng instant paste, I like their products so much that I’ve decided to work with them on a couple of new recipes.

I made this shrimp dish with World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce.  As it’s an instant sauce, I dressed things up a bit—some coconut milk, bird’s eye chilies, and basil leaves to complete the taste. The dish took about 30 minutes to make and fit my tight schedules perfectly, and the big plus is that the end result is quite authentic and satisfying.

Cambodian Lemongrass Shrimp

1 tablespoon oil
12 oz shell-on tiger prawn, headless and deveined
1 bottle World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce (1 cup)
3-4 bird’s eye chilies, pounded
1/2 teaspoon Sriracha chili sauce
1/2 teaspoon fish sauce
2 tablespoons coconut milk
1 tablespoon water
5-6 Thai basil leaves, coarsely chopped

Method:

Heat up the oil in a stir-fry pan over high heat. Add the prawn and stir-fry for about 1 minute. Pour the stir-fry sauce into the pan and stir well with the prawn. Add the bird’s eye chilies, chili sauce, fish sauce, coconut milk and water. Bring it to boil. Add the basil leaves, dish out and serve immediately with steamed rice.

Comments: -

Mie Goreng (Indonesian Fried Noodles)

10 August, 2010 (08:39) | Chinese food recipes | By: admin

August 9th, 2010 | 30-Minute Meals Recipes, Indonesian recipes | 2 Comments

I have been so busy recently I can hardly find any time to have a breather. If you’ve been following my blog and Twitter, you will know that working on my cookbook has pretty much consumed all my time. As a result, I have been eating out more, and cook only when time permits.

In the past, I would always attempt to make my Asian dishes from scratch. If that means tedious work and hours of making my own spice paste, I would do it. But I can no longer afford the time. As a result, instant spice paste and seasonings have become my easy and go-to ingredients nowadays. I absolutely love them, especially the World Foods line of instant paste, condiments, and sauces, which I bought from my neighborhood Whole Foods market. (World Foods products are made in Malaysia and Thailand.)  As an Asian food enthusiast, I can’t live without my rice, noodles, and I am just so glad that I can still enjoy authentic and scrumptious Asian dishes in practically 15 minutes, with these instant paste products…

For my lunch today, I made Mie Goreng, or Indonesian fried noodles, using World Foods Indonesian Fried Rice Paste.  It was delicious and so easy to make. Most importantly, it satisfies every ounce of my craving for this noodle dish, and totally reminded me of my holidays in Bali when every lunch, the hotel butler would bring a serving of this flavorful noodles to me!

Here is my mie goreng (Indonesian Fried Noodles) Recipe. Please take note that this is a very simple version of this iconic Indonesian dish. It fits my busy schedules and doesn’t compromise on the taste. You can also use the same paste to make nasi goreng, or fried rice.

Mie Goreng (Indonesian Fried Noodles) Recipe

World Foods Nasi Goreng Paste

Ingredients:

2 tablespoons oil
2 cloves garlic, minced
4 oz chicken meat, cut into small pieces
6 medium-sized shrimp, shelled and deveined
2 oz cabbage, shredded
6 oz bean sprouts, rinsed with cold water and roots removed (optional)
1 lb yellow egg noodles, rinsed with cold water and drained
3 tablespoon World Foods Nasi Goreng paste
1 1/2 tablespoon kecap manis (Indonesian sweet soy sauce)
1/4 teaspoon salt
Tomato wedges, garnishing
Chopped scallion, garnishing

Method:

  1. Heat the oil in a wok or skillet over high heat. Add the minced garlic and stir-fry until aromatic, then add the chicken and shrimp. Stir continuously until they are half cooked.
  2. Add the cabbage, bean sprouts, and noodles into the wok or skillet and stir fry for about 10 seconds before adding the World Foods Nasi Goreng Paste, kecap manis, and salt.
  3. Using the spatula to toss the noodles and all the ingredients back and forth until well combined, about 1 minute or until the noodles are cooked through.
  4. Dish out, garnish with chopped scallion and a couple of tomato wedges. Serve immediately.

Cook’s Note

World Foods is a Malaysian brand, with its manufacturing facility in Thailand. It offers a range of Asian-flavored sauces and pastes for everyday cooking. The products are available worldwide. In the United States, you can find them at Whole Foods markets and other outlets.

Comments: -

Mie Goreng (Indonesian Fried Noodles)

10 August, 2010 (08:37) | Chinese food recipes | By: admin

Fried Noodles
Inside the past, I would constantly attempt to make my Asian dishes from scratch. If that means tedious work and hours of producing my own spice paste, I would do it. But I can no longer afford the time. As a result, immediate spice paste and seasonings have turn out to be my effortless and go-to ingredients nowadays. I absolutely love them, specifically the Globe Foods line of immediate paste, condiments, and sauces, which I bought from my neighborhood Whole Foods market. (World Foods items are made in Malaysia and Thailand.) As an Asian food enthusiast, I can’t live without my rice, noodles, and I am just so glad that I can still appreciate authentic and scrumptious Asian dishes in practically 15 minutes, with these instant paste products…

Mie Goreng
For my lunch today, I made Mie Goreng, or Indonesian fried noodles, making use of World Foods Indonesian Fried Rice Paste. It was delicious and so effortless to produce. Most importantly, it satisfies each ounce of my craving for this noodle dish, and totally reminded me of my holidays in Bali when every single lunch, the hotel butler would bring a serving of this flavorful noodles to me!

Here is my mie goreng (Indonesian Fried Noodles) recipe. Please take note that this is a extremely simple version of this iconic Indonesian dish. It fits my busy schedules and doesn’t compromise on the taste. You’ll be able to also use the same paste to create nasi goreng, or fried rice.

Comments: 1