ONDEH ONDEH

Combination of glutinous rice and mashed purple yam or purple sweet potato, with fresh grated coconut coating and sweet melted palm sugar fillings.

Ingredients :

• 1 Pack (400 grams) glutinous rice
• 1 Pack (454 grams) grated purple yam
• 1 Cup palm sugar
• 1/2 Cup water
• 1 Cup grated coconut
• 1/2 Teaspoon salt
• Baking liner

   Directions :

• In a mixing bowl, mix grated purple yam and glutinous rice.
• Add water together to form a soft dough.
• Flatten it with your palm and put a piece of palm sugar in the center.
• Close the dough over the sugar and roll into a ball.
• Bring water to boil and put in the dough balls.
• When the balls float on the surface. Scoop up with a skimmer and drain.
• Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips :

1. When mixing dough, add water if it is too dry.
2. Don't refrigerate, they go hard.
3. If using frozen grated coconut, squeeze the juice before adding salt.
4. Frozen grated purple yam can be replaced by fresh mashed purple sweet potato.

BUTTER CHICKEN

The chicken is chopped and cooked until gravy and chicken have blended. May be garnished with white butter, fresh cream and slice chillies.






Ingredients :

• 1 1/2  Lbs boneless skinless chicken, cut into chunks
• 2 Tablespoon butter
• 2 Tablespoon tikka or tandori paste
• 1 Tablespoon minced ginger
• 1 Teaspoon fresh hot pepper
• 1 Teaspoon ground cummin
• 1 Teaspoon paprika
• 1 Can crushed tomatoes
• 1 Cup whipping cream
• 1/2 Cup plain yogurt
• 1/4 cup chopped fresh coriander
• 2 Tablespoon lemon juice

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Paste Preparation

• Place 1 cup yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.

Directions :

• Preheat oven to 375, melt half of the butter in a 13 x 9 inch baking dish in oven until melted.
• Swirl to coat the baking dish, set aside.
• In a large pan, melt the remaining butter over medium high heat.
• Add 1 tablespoon of tandori paste, ginger, hot pepper, cumin and paprika.
• Stir frying for about 3 minutes, add tomatoes and bring to boil.
• Add shipping cream and bring to boil, reduce heat to medium low.
• Stirring often for 10 minutes or until sauce are thickened. 
• Combine chicken, yogurt and 1 tablespoon of tandori paste.
• Spread in single in prepared baking dish.
• Bake for about 20 minutes or until sauce is bubbling and chicken are done.
• Garnish with fresh coriander and lemon juice.

Cooking tips :

• Tikka or tandori paste are available in can or bottle at Asian store for faster cooking.

TANDORI TIKKA

Tandori Tika has the char-grilled and smoky flavours  of grilled chicken with the taste of Tandori spice. Marinated in selected herbs and spices, makes this dish quite unique and delicious.






Ingredients :

• 2 Lbs boneless chicken cut into cubes
• 1 Cup low-fat yogurt
• 1 Thumbsize ginger peeled
• 3 Green pepper
• 1 Tomato
• 2 Pieces green chilli
• 2 Teaspoon Salt

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Directions :

• Soak bamboo skewer in water to avoid splitting and burning.
• Place yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.
• Marinate chicken with tandori paste for 2-3 hours.
• Slide chicken and green pepper onto skewers and set aside.
• Grilled over hot coals or gas grill until chicken are tender.

BICOL EXPRESS

From the city of Camarines to Sorsogon, the Bicol Region. This dish become their landmark, a stew of hot chilli, pork, coconut milk, fish sauce and vegetables.






INGREDIENTS:

• 
  
• 10-15 Pieces winged beans
• 500 Grams pork belly, cut lengthwise
• 5-10 Pieces green long chilli (siling pampaksiw)
• 2-3 Pieces bird's eye chilli (siling labuyo)
• 1/2 Cup shrimp paste
• 3 Cloves of garlic
• 1 Medium size onion
• 1 Can coconut milk
• Cooking oil

COOKING DIRECTIONS:

1. In a pan, heat oil, saute garlic and onion.
2. Add the sliced pork belly and stir fry until pork turns brown.
3. Add shrimp paste, mix for another minutes.
4. Pour the coconut milk, cover and simmer until porks are done.
5. Add the bird’s eye chilli, green long chilli and winged beans.
6. Cover and simmer in medium heat for 10 minutes or until the coconut milk had reduced to a thick oily gravy.

COOKING TIPS:

• For mild spice, don’t add bird’s eye chilli or soak green long chilli in water.
• Lima beans (patani), Baguio beans and Cassava leaves are other vegetables that can be added.

BEEF AND GREEN BEANS

A Cantonese favorite recipe, cook in freshly ground black pepper for spice.Includes crunchy green beans, wich pair perfectly with tender flank steak. This dish has a mild hot and spicy as deeply flavorful.







Ingredients :

• 1 pound green beans, ends snapped off and strings removed
• 3/4 pound flank steak, trimmed
• 2 tablespoons dark soy sauce or soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons canola oil
• 1/4 cup water
• 2 slices unpeeled fresh ginger
• 1 medium onion, slice

Directions :

• Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well. 
• Heat 1 tablespoon oil in a fry pan over high heat.
• Add green beans and stir about 1 minute.
• Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes.
• Transfer beans and liquid to a shallow dish and set aside. 
• Add remaining oil to pan and increase heat to high. 
• Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. 
• Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
• Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger.

CHINESE BEEF BRISKET

Chinese stewed beef brisket in Chu Hou sauce, a very popular dish in Chinese cooking. Great tasting recipe with a healthy ingredients.







Ingredients :

• 1 kg beef brisket, cut into chunks
• 1 Carrots or daikon 
• 3 slices ginger
• 3 whole star anise
• 1 green onion2 tbsp Lee Kum Kee Chu Hou paste
• a small piece of rock sugar
• 2 liters water

Seasonings :

• 2 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tbsp corn flour
• 2 tbsp water

Directions :

• Blanch beef brisket chunks into boiling water for 3 minutes. Remove and drain.
• Heat wok on medium heat, add 2 tablespoons of oil. Sauté ginger and Chu Hou paste till aromatic.
• Add beef brisket chunks, star anise, rock salt and stir well. 
• Add  water that covers all ingredients. Bring to boil. 
• Pour all ingredients into a cooking pot (or slow cooker), cook slowly until beef are tender.
• When the beef brisket is done, turn on the heat again, add carrots chunks and stir well. 
• When carrots are done, Add seasoning to thicken sauce to your preferred consistency.

Cooking Tips :

1. Using slow cooker,  cover and cook on HIGH 4-5 hours or LOW 6-8 hours or until done. 
2. Adding a small piece of rock salt will help to soften beef brisket.

TANDORI CHICKEN

Classic Tandori Chicken is marinated in yogurt, lemon juice and spices, grilled or broiled. For best result, marinated at least 8 hours or overnight. 







Ingredients :

• 2 pounds chicken, cut into pieces
• 1 Tsp salt
• 1 Lemon, juice extracted
• 1 1/4 cup plain yugart
• 1/2 Onion, finely chopped
• 2 Clove garlic, minced
• 1 Teaspoon grated fresh ginger
• 2 Teaspoon garam masala
• 1 Teaspoon cayenne pepper
• 1/2 Teaspoon turmeric powder
• 2 Teaspoon cilantro, finely chopped

Directions :

• Sliced chicken into serving sizes, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in turmeric powder. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours .
• Preheat an outdoor grill for medium high heat, and lightly oil grate.  Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro.
• If roasting, preheat oven to 450 degrees. Place the chicken in a roasting pan, brush with oil and cook, turning once.
• Roast for about 25 to 30 or until juices runs clear when pierced.

• 
  

KASHMIR COCONUT FISH

This deliciously sweet curry is from the northern region of India. Fish are cook in coconut milk and spices.








Ingredients :

• 1 1/2 Lbs of haddock or fish fillet of choice
• 2 Onions
• 1 garlic cloves, crushed
• 1 Green pepper sliced
• 1 Dried chilli, seeded and chopped
• 1 Tsp ground coriander
• 1 Tsp ground cumin
• 1/2 Tsp ground turmeric
• 1/2 Tsp hot chilli powder
• 1/2 Tsp garam masala
• 1 Tsp all purpose flour
• 4 Cups coconut 
• 4 Tomatoes, skinned, seeded and chopped
• 1 Tbsp lemon juice
• 2 Tbsp double cream
• Salt and pepper to taste

Directions :

• Saute garlic, onion and green pepper, cook for about 6 minutes.
• Stir in the chopped dried chilli and all the ground spices.
• Add chilli powder, garam masala and flour, cook for 1 minute.
• Pour the coconut cream, Bring to the boil, cover and simmer gently for 6 minutes.
• Add the fish and tomatoes and cook for about 5 to 6 minutes or until fish are done.
• Uncover and gently stir in lemon juice, cream and garnish with coriander.

BEEF RENDANG

A  west Sumatran spicy meat dish, variations of caramelized beef curry. Wherein the meat are simmered in coconut milk and spices.








Ingredients :

Spice Paste

• 4 Dried chiles
• 2 Lemongrass stalks cores coarsely chopped
• 2 Thumbsize ginger, peeled and chopped
• 4 shallots, chopped
• 3 garlic cloves, peeled
• ½ tsp ground turmeric
• Pinch of salt

For Cooking

• 2 Lbs boneless beef chuck, or brisket, cut into cubes
• 2 cans coconut milk
• 1 Potato cube
• 3 Whole star anise
• 5 Cardamom pods
• 2 Inch cinnamon sticks
• 2 tsp sugar
• Salt to taste
• Cooking oil

Making a Paste

• Combine all the spice paste ingredients, season with salt. 
• Grind the spices using a blender or mortal and pestle until they become a coarse paste. 
• If the ingredients are too dry to grind, add water.
• Grind thoroughly, fibers from the spice will make for an unpleasant taste.

Direction :

• Heat the oil in a large deep skillet, over medium-low heat. 
• Add the spice paste, stir fry until the oil starts to separate. 
• Add star anise, cardamom, and cinnamon, stir well. 
• Add the beef, stir until all the pieces are well coated with the paste. 
• Season with sugar and add a pinch of salt.
• Pour the coconut milk should cover the beef, stir well.
• Add the cube potato, simmer in low heat, uncovered. 
• Stir the stew every 20 minutes, to avoid sticking.