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    Mini Delicious Asian Seafood Recipes
    Mini Delicious Asian Seafood Recipes
    Mini Delicious Asian Seafood Recipes
    Ebook114 pages38 minutes

    Mini Delicious Asian Seafood Recipes

    By Lee Geok Boi

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    About this ebook

    Seafood is one of the most eaten types of food in Asia. Featuring over 40 mouth watering recipes, Delicious Asian Seafood Recipes is sure to be a hit in your kitchen. This cookbook contains easy step-by-step instructions for all of your favorite seafood dishes from Asia. Inside are recipes to prepare various fish, prawns, squid, and shellfish. Recipes include:
    • Sweet and sour whole fish
    • Barbecued sambal stingray
    • Prawn spring rolls
    • Chili crab
    • Prawn wonton soup
    • Black pepper crab
    • Sambal squid
    • Otak-Otak
    • And many more!
    Also included in this book are unit conversion tables, dual unit measurements, an overview of basic Asian ingredients, how-to guides to buying and cleaning fresh seafood, and over 30 detailed photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
    LanguageEnglish
    PublisherPeriplus Editions
    Release dateMar 12, 2013
    ISBN9781462911301
    Mini Delicious Asian Seafood Recipes

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      Book preview

      Mini Delicious Asian Seafood Recipes - Lee Geok Boi

      Basic Asian Ingredients

      Candlenuts are waxy, cream-coloured nuts similar in size to macadamia nuts, which make a good substitute. They are never eaten raw but are ground and cooked with other seasonings. Store candlenuts in a cool, dry place.

      Chillies come in many shapes and sizes. Fresh green and red finger-length chillies are moderately hot. Tiny red, green or yellow-orange chilli padi are very hot. Dried chillies are usually cut into lengths and soaked in warm water to soften before use. Chilli powder is made from ground dried chillies.

      Coconut cream is made by adding ½ cup (125 ml) water to the grated flesh of one coconut, then squeezing and straining it to obtain the liquid. Coconut cream and coconut milk are widely sold canned and in packets. They come in varying consistencies, and you will need to adjust the thickness by adding water as needed.

      Coriander is a pungent herb and spice plant that is essential in Southeast Asian cooking. Coriander leaves, also known as cilantro, are sold in small bunches with the roots still intact. They are used as a flavouring and a garnish. Small, round coriander seeds are slightly citrussy in fragrance and are used whole or ground in curry pastes or spice mixes.

      Cornstarch or cornflour is a fine white powder used as a thickening agent. It does not add much fat or change the flavour of a dish.

      Dried shrimp paste or belachan is a dense mixture of fermented ground shrimp that must be toasted before use—either wrapped in foil and dry-roasted in a pan over low heat or toasted over a gas flame. It is sold in dried blocks and ranges from light brown to black in colour. Shrimp paste should be slightly toasted to enhance its flavour before using.

      Fermented bean paste (tau cheo) is a richly-flavoured seasoning. The beans are fermented and salted and sold in jars. They vary in colour from dark brown to light golden. The basic fermented bean paste contains only soybeans, water and salt. It is also possible to buy slightly sweetened versions or those with added chilli. The beans are usually mashed with the back of a spoon before use.

      Galangal (lengkuas) is similar in appearance to ginger and a member of the same family. This aromatic root has a distinct flavour that is used in curries throughout Southeast Asia. Dried galangal lacks the fragrance of fresh galangal, so try to buy it fresh. It can be sliced and kept sealed in the freezer for several months.

      Kaffir lime leaves are used in soups and curries of Malay or Nonya origin. They are also thinly sliced and used as a garnish.

      Lemongrass is a highly aromatic herb. The tough outer layers of the stem should be peeled away and only the pale, inner flesh of the thick lower portions are used.

      Spring onions are also known as scallions or green onions. They have slender stalks with dark green leaves and white bases. They are sliced and sprinkled generously on soups and as a garnish.

      Turmeric is a root similar to ginger but with a bright yellow flesh and a more pungent flavour. Turmeric has antiseptic and stringent qualities and stains everything permanently, so scrub your knife blade, hands and chopping board immediately after handling. Purchase fresh turmeric root as needed

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