Thanks for these…I really like all of them will try this Crab Balls!
you guys are amazing THANKS
Does anyone have a recipe of Leg of Lamb that is braised with Indian Northwest Frontier spices, red wine and dark rum…I know the recipe calls for long time braising and atleast 24 hour marinating…?
I think it is called Sikandari Peshawari Raan!
This website has a recipe for it, but it won’t allow me to print it. You can view and copy it the old fashioned way.
does anyone have recipe for pancit
There are several kinds of pancit. Here are two that I have. I make the Pancit Canton myself.
Pancit Palabok
White pancit noodles, soaked
1 cup boiled pork
1 cup small shrimp
1/2 onion, chopped
Fish sauce
Accent (optional)
4 cloves garlic, chopped
Chicken broth
Corn starch
Salt and pepper to taste
Lemon wedges (garnish)
Green onions (garnish)
Hard boiled eggs (garnish)
Saute the onion and garlic in a little vegetable oil in a wok. Add the shrimp and saute just until they turn pink. Toss in the noodles and pork, Stir to mix. Mix some cornstarch into chicken broth. Add to the noodle mixture until you reach the “soupiness” you like. Cook until the cornstarch thickens. Turn out onto a serving platter and garnish with green onions, eggs and lemon wedges.
Pancit Canton
Package of Pancit Canton noodles.
1/2 onion, minced
5-6 cloves garlic, minced
1 carrot, diced finely
1 cup finely chopped cabbage
1 boneless pork chop, cut into julienne strips
1 boneless, skinless chicken thigh, cut into small pieces
1 cup small peeled, de-veined shirmp, cut into pieces the same as the chicken
Chicken broth
Salt and pepper to taste
Green onions (white and green part) cut into rounds (garnish)
Boil the noodles in the chicken broth until almost tender, not too soft. Drain and reserve the broth.
Saute the onion, cabbage and carrot in some vegetable oil until softened. Add the garlic and continue to saute until aromatic. Toss in the pork and chicken and saute until no longer pink, and then add the shrimp. Saute until just pink. Add the noodles and toss everything together, adding enough broth to make it very moist, but not soupy. Season with salt and pepper. Turn out onto a serving platter and garnish with green onions.
Here is a Filipino Fruit Salad that is a perfect ending to a Filipino meal or for a snack. It makes a lot, but can be frozen in single servings and eaten half frozen.
Filipino Fruit Salad
4 large cans fruit cocktail (Del Monte is best)
1 large can crushed pineapple
3 bottles kaong (sugar palm fruit)
3 bottles nata de cocoa
1 can Nestle cream
4 packages of frozen young coconut
3-8 ounce packages cream cheese, softened
2 large cans whipped cream cheese
1 can Borden’s Eagle Brand milk or other sweetened condensed milk
Drain all the fruit well. Mix all the ingredients together until well combined and serve icy cold or partially frozen.
Do you have a good old fashioned Pork chow mein recipe.catonese style
Hello, Can you help with this, my daughter was in the Marines she was stationed in Okinawa, she said she loved the bean soup at a place called Sam’s (I think), she said it wasn’t like regular bean soup. Also a recipe for Okinamiyaki (spelling), I can find the red sauce and the mayo stuff for the top but not sure of how the rest was done. She said she came close but not as good. Thanks.
spicy chicken with chili & basil
i make this one all the time…its very easy to make…give it a try
1 lb boneless chicken, cut in strips
#1
1 tsp minced garlic
6 shredded thai chilies*
#2
3 tbsp fish sauce*
3 tsp sweet soy sauce*
1 tsp sugar
#3
20 basil leaves
1/3 cup stock or water
(* can get at local asian market)
heat 2 tbsp oil then stir fry #1 til fragrant. add meat
and stir fry until color changes. add #2 and stir to mix.
add #3 and bring to a boil til chicken is fully cooked.
serve over rice. i added some bell peppers into it also.
Recipe: Chicken Almond Curry
Ingredients:
Chicken Meat: 1 Kg
Onions: 3 medium sized
Garlic + Ginger Paste: 2 Tablespoon
Yogurt (Dahi): 1 Cup
Crushed Almonds(Badam): 1/2 Cup
Crushed Jayefal+Jawitri: 1/2 Teaspoon
Chilli Powder: 1 Teaspoon
Coriander(Dhanya) Powder: 2 Teaspoon
Turmeric(Haldi) Powder: 1 pinch(chutki)
Salt: As desired
Ghee / Cooking Oil: 1-1/2 (dherh cup)
National Korma Masala (Optional for fragrance & added taste)
Tez-Patta: 2-3 leaves
Sabit Garam Masala: Black Pepper 6-8, Laung/Cloves 4, Zeera 2 pinches, Dar Cheeni/Cinnemon 2 pieces, Bari ilaichi 2 pieces
Serves: 4-6 people.
Method:
First of all cut onion in small pieces and fry it in ghee. Take onion out when it turns golden-brown and in the same ghee / cooking oil pour the garam masala ingredients and tez-patta leaves into the oil and after 1-2 minutes put chicken in it and fry it thoroughly for 5-7 mins.
Now put garlic+ginger paste, red-Chilli powder, coriander powder, turmeric-powder and salt in it and cook it thoroughly for around 10 minutes for the meat to soften up.
On the other hand mix jayefal+jawitri in the fried onions(tali hui pyaz) and crush it than mix it in yogurt(dahi) and pour it in the cooking-pot(daikchi) and cook thoroughly around 10 mins.
In the end put the crushed alomonds(Pisay huay badaam) in it and let it cook on low-flame(halki aanch) for around 10 mins (10 min k liye dam par laga den) untill the ghee/roghan comes on top of salan.
Put some peeled almonds(sabit badaam) on the top of dish for good presentation.
The super desi badaami curry /korma is ready to serve. 
Don’t forget Thai food with its complex flavors.
Pakistani food is really mouth watering.
Hello,
was just wondering if anyone would be able to assist in finding a recipe for Seasoned Squid. It seems nowhere to be found online 
and I really love it. Thank you.
Seasoned squid? What kind of seasoning are you asking about?
I guess it looks more like a salad.I bought it in one of the Asian stores, and also tried something similar in a Japanese restaurant, but have no clue how to recreate it. Here I got an image. Thanks.
View image: seasonedsquid
I have attached a pic of the dish I am talking about in the post below. If you just have a look, please. I really want to find the secret of this recipe. Thanks!
Japanese food is as similar to Chinese as Italian is to French.
when I was in Thailand I had Pad Thai lots of times and it was made differently every time!
Hey b-man,
As a lover of asian cuisines, I have really been enjoying reading all of your amazing recipes. I can’t wait to try some!
I noticed you were from Ontario. I live in Etobicoke which is a suburb of Toronto. It’s very difficult for me to get downtown and unfortunately I’ve been having the hardest time finding certain asian ingredients around me, especially the fresh ones like lemongrass and kafir lime leaves. Can’t even find their frozen or powdered equivalents. I don’t know where in Ontario you’re from but was hoping you might have a few suggestions. I wouldn’t mind ordering online and was wondering if you knew of any Canadian sites that have good quality ingredients and doesn’t charge a fortune in delivery fees. For that matter I’d be good with an American company with reasonable delivery fees as well. I’d appreciate any information you could offer!
Thanks in advance and I hope you keep posting your wonderful recipes!
Enchanted13
Thai Coconut Soup
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.