Tag Archive for: Asia

 

Thai Pork Massaman Curry

Peter Janke - East Asia mission team
Course Main Course
Cuisine Thai

Ingredients
  

  • 1 ½ LB of Pork (or Chicken or Beef)
  • 5-6 tbsp Massaman curry paste 5-6
  • 3 tbsp Thai spices
  • 3 tbsp cardamom
  • 2 bay leaves remove before serving
  • 3-4 tbsp star anise
  • 6-7 cinnamon sticks
  • 5 cup coconut milk
  • 5 potatoes
  • 3 onions
  • 1 cup peanuts
  • 8 tsp fish sauce
  • 5 + 1/2 tsp coconut sugar
  • 4 tsp tamarind juice

Instructions
 

  • Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
  • Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
  • Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
  • Add palm sugar, fish sauce, and Tamarind juice to taste.
  • Stew the curry for about 40 minutes or until the potatoes are soft.
  • Serve with white rice.

Video

 

 

Bangladeshi Hilsa fish

South Asia Missionary Wife
Course Main Course
Cuisine Bangladeshi, South Asian
Servings 6

Ingredients
  

  • 1 tsp black cumin seed
  • 1/2 tsp turmeric seed
  • 2-4 green chilies
  • 1 tbsp mustard oil or veg. oil
  • salt to taste

Instructions
 

  • In a shallow pan fry fish pieces to a golden brown
  • In a pan heat 1 tbsp oil and add 1 tsp cumin seed and let it crackle
  • Add about a cup of water and 1/2 tsp turmeric and salt to taste and boil.
  • Add fish pieces, split the green chillies and add to curry.
  • Cook 2 minutes.

Notes

This is one of the most popular dishes in Bangladesh.
Hilsa (or ilish) curry is the national dish of Bangladesh, made from the Hilsa fish, and is one of the most popular traditional Bangladeshi dishes. The Hilsa fish is marinated in turmeric and chili paste, before slowly frying on a low heat and serving with a mustard gravy and 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.
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

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.
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.

Video

 

 

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.
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)

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!
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

Dan Kingsbury
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!
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)

Ester - National Church Member in Indonesia
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.