Tag Archive for: Asia-Oceania

Thai Mango Sticky Rice

 

Thai Mango Sticky Rice

Peter Janke - World Missionary
There is a lot to love about Thai food. Panang Curry, Spicy Basil Pork, and Papaya Salad have quickly become some of my favorite dishes. But none of them beats my absolute favorite: Mango Sticky Rice. There are many recipes out there for Mango Sticky Rice, some more garnishes or steps, but I’ve found the simple recipe is just as good and takes a fraction of the time and effort. In fact, I’m not sure I can call it a recipe because I don’t know the exact amount, but I’ve tried my best to lay it out for you here.
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Course Dessert
Cuisine Thai
Servings 8

Equipment

  • Rice Cooker (Or a steamer)

Ingredients
  

  • 3 cups Thai Sticky Rice (Not jasmine, it won't work)
  • 2 cups coconut milk
  • 1/2 cup sugar
  • 4 mangos yellow, sweet, juicy ones

Instructions
 

  • Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
  • Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
  • Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
  • When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
  • Eat and then repeat step four.

Video

 

Northern Thai Pork Stew

 

Northern Thai Pork Stew

Stephen Wiesenauer - World Missionary
This is actually a Thai adaptation of a Taiwanese dish brought by immigrants about a century ago. The version shared here is a family favorite of the Wiesenauer family. Super easy to make. Smells and tastes amazing.
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Course Main Course
Cuisine Thai
Servings 8

Ingredients
  

  • 2 lbs pork cut into 2 inch pieces
  • 4-6 potatoes peeled and cut into 2 inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup cooking wine
  • 2 slices ginger root approximately 2 inches long each
  • 2 whole star anise
  • 2 cloves garlic
  • 2 tbsp sugar
  • Enough water or chicken broth to cover ingredients

Instructions
 

  • Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
  • Serve over rice.
  • This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
  • Then return the eggs to the stew when you reheat it.
  • The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.

 

Indian Dal

 

Indian Dal

Linda Marquardt - Friendly Counselor Wife
Dal is a basic recipe eaten frequently in India using various spices and pulses. This recipe can be simplified by using powders of the spices (such as cinnamon, cumin, ginger and garlic) for quicker results and yet retaining a good flavor. Meat and/or other vegetables can be added to make it a meal.
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Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 cup red lentils rinsed
  • 3 cups water
  • 1 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 1 cup diced onion
  • 1 green chili pepper stemmed, seeded, and minced
  • 4 garlic cloves minced
  • 1 tbsp finely minced ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 1 tomato diced
  • juice of 1/2 a lemon

Instructions
 

  • Put rinsed lentils and water in a pot. Cook on medium heat for 20-30 minutes, until mushy. Add more water as needed to keep the lentils a bit soupy while cooking.
  • While lentils are cooking, heat the oil on medium heat. Add cumin and cinnamon and cook until fragrant.
  • Add onion, green chili pepper, garlic, and ginger. Cook until onions are turning translucent.
  • Add turmeric, cardamom, paprika, salt and tomato. Cook until the tomato begins to fall apart. Discard the cinnamon stick.
  • When the lentils are cooked, stir in the spice mixture. Add lemon juice and stir well. Taste and add more salt if needed. Add more water if it's too thick, cook a little longer if it's too runny.
  • Serve with rice as a side dish to your meal.

 

Thai Chiang Mai Noodle (Kao Soy)

 

Thai Chiang Mai Noodle (Kao Soy)

Christine Doebler - Missionary Wife
This dish is a favorite with our East Asia Team members who live in Chiang Mai. Our acronym isn't EAT for nothing!
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Course Main Course
Cuisine Thai
Servings 1

Ingredients
  

  • 50 gr deep-fried egg noodles
  • 100 gr boiled egg noodles
  • 2 tbsp pickled cabbage
  • 50 gr raw chicken
  • 2 tbsp coconut oil
  • 2 cups coconut milk
  • 3 chopped shallots
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp Indian curry powder
  • 1 tbsp red curry paste
  • 1 tbsp finely chopped spring onion and cilantro
  • 1 lime cut into slices

Instructions
 

  • Place boiled noodles in a big soup bowl.
  • Mix red curry paste with Indian curry powder.
  • Place wok over low heat, combine oil and red curry paste and stir until fragrant.
  • Add chicken and 1/4 c. Coconut milk and stir until chicken is cooked.
  • Add remaining coconut milk, turn up the heat to medium, stirring constantly.
  • Add fish sauce and sugar.
  • Pour over boiled noodles and garnish with deep-fried egg noodles, shallots, lime, pickled cabbage, spring onion, and cilantro.
  • Enjoy!

 

Asian Egg and Spinach

 

Asian Egg and Spinach

This dish is common with lunch or dinner in Asia, though it makes a great breakfast too. It's also a great way to get kids to eat spinach!
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Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 1 tbsp olive oil
  • 2 eggs
  • 1/2 cup spinach sliced or whole
  • 3 tbsp milk
  • 2 pinches salt
  • black pepper

Instructions
 

  • Beat the eggs together with the milk and spinach. Mix in salt and other seasonings (if desired).
  • Over large heat, begin heating the olive oil in a pan. Let the oil warm up for 15-20 seconds.
  • Pour the ingredients from your mixing bowl into the pan. Let cook for around 30 second, then turn the heat down to medium.
  • Option 1: To scramble, begin stirring lightly the egg and spinach mixture. Mix occasionally until the egg chucks are solid yet soft.
  • Option 2: To make an omelet, simply leave the egg and spinach just as you poured it into the pan. Wait until the bottom is slightly browned, then flip. Cook for another thirty seconds to a minute until slightly brown.
  • Enjoy!

 

Indonesian Potato Croquette (Kroket Kentang)

 

Indonesian Potato Croquette (Kroket Kentang)

Ester - National Church Member in Indonesia
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Course Side Dish
Cuisine Indonesian
Servings 15

Ingredients
  

Potato Dough

  • 500 gr potato boiled/steamed and mashed
  • 2 tbsp milk powder
  • 1 tsp salt
  • 1/2 tsp ground white pepper

Filling

  • 250 gr ground beef
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced or grated
  • 100 gr carrot diced
  • 1 stalk green onion finely chopped
  • 2 tbsp all purpose flour
  • 1 tbsp chopped celery
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp nutmeg powder

Frying

  • 3 tbsp all purpose flour
  • 6 tbsp water
  • 2 cups bread crumbs

Instructions
 

Filling

  • Melt butter in a pan.
  • Add garlic and saute until soft and fragrant.
  • Add ground beef and cook until they turn color.
  • Add carrots and seasonings.
  • Cook until the carrots are soft.
  • Add green onions, celery and all purpose flour and stir to combined.
  • Have a taste and adjust the taste to your preference. Set aside to let it cools down completely.

Potato Dough

  • Cut the potatoes into small cubes and steam for 15-20 minutes until they can be easily mashed.
  • Mash until they are smooth.
  • Add milk powder, pepper, and salt.
  • Stir to combine until you can form a dough.
  • You may add a little bit of all purpose flour if the dough is too soft.

Wrap and Shape

  • Lightly oil your palms.
  • Portion the potato dough into about 35-40 grams dough balls.
  • Flatten the dough slightly to form a round circle.
  • Put about 1/2 Tbsp of filling in the middle and then gather the two sides to enclose.
  • Form into an oval or round shape.
  • Mix all-purpose flour with water.
  • Dip the kroket into the flour slurry and then coat with bread crumb.
  • Repeat with the rest.
  • Put this in the freezer for one hour before frying.
  • Fry kroket with cooking oil in medium heat.

Notes

This is commonly for snack, eaten with ketchup.

 

Indonesian Soy Sauce Chicken (Ayam Kecap)

 

Indonesia Soy Sauce Chicken (Ayam Kecap)

Deborah - National Church Member in Indonesia
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Course Main Course
Cuisine Indonesian
Servings 6

Ingredients
  

  • 1/2 kg Chicken 6 pieces
  • 3 cloves of Garlic minced
  • 3 cloves of Shallot minced
  • ½ tsp Black Pepper
  • 3 pieces of Cloves
  • ½ tsp Salt
  • 2 cups Water
  • 3 tbsp Sweet Soy Sauce
  • 1 bunch of Green Onion finely chopped.

Instructions
 

  • In a large pot, cover all Chicken with water. Boil the chicken until half cooked.
  • Set aside the chicken and discard the water.
  • Preheat cooking oil in a pot. Add Garlic, Shallot, and stir fry until fragrant.
  • Add water, Chicken, Soy Sauce, Black Pepper, and Cloves. Cover the pan for about 10-15 minutes. Finally, put green onions on the top for a garnish.
Keyword ayam kecap, chicken, Deborah Woriassy, indonesia, soy sauce

 

Indonesian Fried Bananas

 

Indonesian Fried Banana

Sion - National Church Member in Indonesia
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Cuisine Indonesian
Servings 5

Ingredients
  

  • 200-250 grams whole wheat flour
  • 150 grams rice flour If you don't have rice flour you can use wheat flour
  • 800 grams banana about 8 medium bananas
  • 1 tsp salt
  • 2 tbsp palm sugar
  • 1 2/3-2 1/4 cup water
  • 1/2 cup of milk optional
  • cooking oil for frying

Instructions
 

  • Cut bananas into small pieces (not too little) 2-3 inches wide is recommended, but slice to your preference
  • Mix all flour + salt + palm sugar + water (+milk) and stir until mixture
  • Add banana into flour dough
  • Add oil to wok or frying pan, and heat to 325 degrees F. Wait until the oil in the pan is hot.
  • Drop bananas into the pan, a few at a time, to avoid overcrowding.
  • Fry for about 3 - 5 minutes or until lightly brown and repeat with the rest of bananas until finished.
  • Serve with hot tea.
Keyword bananas, fried, indonesia, sion stefani

 

Nepali Flat Bread (Roti)

 

Nepali flat bread (Roti)

Cathy Duncan - Friendly Counselor Wife
Roti is a popular dish in Nepal. It is eaten as a side to dal to help soak up all the delicious sauce.
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Course Side Dish
Cuisine Nepali
Servings 8 people

Ingredients
  

  • 2 cups self rising flour
  • 1/2 cup whole wheat flour
  • 2 Tbs. plus 1 tsp. vegetable oil divided, plus extra for the pan.
  • 2/3 to 1 cup warm water
  • 1 Tbs. melted unsalted butter optional

Instructions
 

  • Gather all ingredients.
  • Place flour in a bowl. Mix in 2 TBS. of the oil.
  • Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball.
  • Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.
  • Let the dough rest for 10 minutes, covered with a damp cloth.
  • Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 tsp. oil over the surface of the dough. Roll the dough up into a long roll.
  • Slice the log into 8-10 pieces. Roll each piece flat into a 6 inch circle. Let the circles rest, covered with a damp cloth for 5 minutes.
  • Heat a flat heave griddle or skillet over med-low heat.
  • Roll the first circle of the dough out as thin as possible(to about 8-9 inch circle.)
  • Add about 1 tsp. of oil to the skillet and add a circle of dough. Cook 1-2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking about 1-2 minutes more.
  • Remove from pan and place roti in a colander to cool. Cover roti with a damp cloth while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet if needed.
  • Brush the finished roti with melted butter before serving, if desired.
  • Serve and enjoy.
Keyword cathy duncan, flat bread, Nepal, nepali, roti

 

Creamy Boneless Chicken Handi – Pakistan

 

Creamy Boneless Chicken Handi

Aneela Jordan
This dish is made in a round clay pot called handi which gives it even a better taste than this.  It is made occasionally for special guests.   
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course

Ingredients
  

  • 2 boneless chicken breasts
  • 1 large yellow onion
  • 2 large roma tomatoes
  • 1-2 green chilies
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 cup cilantro
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/3 tsp freshly ground pepper
  • 1/2 tsp cumin seeds
  • 1 tsp freshly ground coriander powder
  • 5 cloves
  • 1 small heavy cream
  • 1/2 cup mozzarella cheese
  • 1/2 cup oil
  • 1/2 stick butter

Instructions
 

  • Cut the chicken breasts into 1 or 2 inch cubes. 
  • Also chop onion  tomatoes ,cilantro, green chilies and keep them separately. 
  • Take a wok or a pot and heat 1/2 cup (or less oil if you want to add butter) on medium flame. 
  • When the oil is hot add onions and till light golden brown. You will smell a nice aroma of the onions.
  •  Add minced garlic and fry for another minute.  
  • Add chicken, turn the heat to high and keep frying for 8-10 minutes till the meat cubes change the color and become light golden red. Add butter .
  • Add salt, red chilies, ginger, cumin, coriander black pepper and tomatoes fry for 5 minutes till the tomatoes mix up and form a nice gravy.
  • Add finely chopped green chilies and cream. Cover with the lid and let it cook for 8 to 10 minutes over medium to low heat while keeping watch that it does not burn. To avoid sticking to the bottom of the pot keep stirring often.  
  • Add cut up mozzarella cheese cubes and cilantro on the top of the chicken and let it simmer for 3 to 5 minutes. 
  • Very tasty creamy boneless chicken handi is ready. Serve it with boiled long grain basmati rice or Nan bread.

Video

Keyword chicken, handi, pakstani