These chicken tenders are diabolically juicy and criminally tasty. Baking them in the oven achieves even crispiness and no-one will ever know they weren’t cooked in the deep fryer. They are excellent for a party, brunch or light summer lunch. 3 chicken breasts – sliced into tenders and lightly pounded ½ cup of coconut milk 1 TBSP of red Thai curry paste 1 TSP of fish sauce 2 TBSP lime juice ¾ cup of unsweetened coconut flakes ¾ cup…
This take of sweet and sour chicken is one that will be part of your chicken chronicles and you will go back time and time again, as am sure you will be asked to replicate. It’s superb for a weeknight dinner as the preparation is almost non-existent and the chicken cooks very quickly and its juicy, tender, sticky and sexy. The glaze from the sauce is rather spectacular so ensure you have enough white rice to serve it over. Jasmine…
There is already a post on Asian Sticky Balls which are pretty swanky. However, I made these for a party and my guests became raving lunatics over the balls and specially the homemade Hoisin sauce, so I think I better share it with ya’ll. MEATBALLS ½ LB each ground pork and ground sirloin 1 TBSP garlic/ginger paste 2 eggs – beaten 2 TBSP toasted sesame oil ½ cup of minced scallions ½ cup of Panko breadcrumbs Toasted sesame seeds…
Shrimp balls are ever popular in Asian countries. In Beijing, there are hundreds of street vendors that provide the most amazing delicacies, which at times are one hundred times better than eating in a fancy restaurant. These are served with a sticky, red spicy sauce, but the Nuoc Nam dipping sauce below, even though it is Vietnamese, lends itself even better as it provides the right balance of sweet, sour, salty and spicy. Umami with attitude. 1 LB of raw…
Living in South East Asia one encounters all kinds of savory balls. Cuttlefish (squid), prawns, pork, fish, each more flavorful than the next. Some are served fried with a light glaze, some come covered in sauces or showcased as the main ingredient in soups and they are far from dry or insipid. This version is an adaptation from one of the many forays into Singapore hawker centers. They are baked instead of fried and the results are just stellar! Don’t…
These hot peppers called Gochujun, filled with a mixture of pork and tofu and are sold by the bucketful all over Seoul by local street vendors. The variety of Korean pepper is hard to find here so you can substitute for Anaheim chilis or for extra kick you can use jalapeños. 12 Anaheim peppers 1 TBSP garlic/ginger paste ¼ LB of ground pork ½ a block of firm tofu – patted dry 3 scallions – chopped – green…
This is one of the many acclaimed Singaporean recipes listed in cookbooks and websites that named the 50 best local recipes in commemoration of Singapore’s 50th birthday, celebrated August 2nd, 2015. Singapore became independent when it pulled away from Malaysia in 1965. If you are not a fan of lamb because of its gamey flavor, this is the dish for you. Yes, you heard right. The ingredients in which the lamb cooks are deeply infused into the meat, removing most…
You may be wondering why this Chinese/American staple is on every restaurant menu. It’s by far one of the most popular takeout dishes in America and one that has achieved notoriety due to its sweet and spicy nature and its deep fried nature. So who the hell was General Tso? Most people don’t really give a rat’s posterior. But seriously, divulging fact and fiction Zuo Zongtang (Tso Tsung-t’ang – 1812-1885) never tried this dish and none of his descendants have…
Curry puffs are one of South East Asia’s best kept secrets. Other than of course to the locals, who are no fools and know these are one of most delicious snacks to be had all over the island and devoured mostly on the go. I had my first curry puff encounter at Singapore’s Newton Circus, one of the most famous and sought after outdoor food courts in Singapore. It has been there since 1971 and underwent a major revamp in…
Throughout my sojourn in Singapore, the many exciting bleats of culinary discovery revolutionized my unspoiled European palate and it learned to evolve and adapt to the exotic dishes of the Orient. Life in Singapore proved challenging having newly arrived from Europe in my early years, but provided my induction into the exciting and passionate world of Asian cuisine, which I have come to cherish. It is hard to believe that the small island of Singapore has become Asia’s number one…
Think of this dish as an Asian/Malaysian Beef Stew on steroids – a favorite that is ever popular in South East Asia. Slow simmered beef in coconut milk with toasted spices and chilies. Malays typically don’t inject much beef into their cuisine, as it is an expensive commodity, but it is found in almost every household after the holiday Hari Raya Puasa, which celebrates the end of the Ramadan and the customary Muslim fasting. You can however find it at…