Here is a list of Asian Recipes posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
Herbal Mushroom Black Chicken Soup
In summer, it is easy to suffer from insomnia, fatigue, dizziness, and lack of energy all day long. Treat yourself to a bowl of black chicken soup!
Especially sisters can replenish qi and blood before and after menstruation, making people feel more energetic, and cooking is also a very ritual thing, which can increase the fun of life and is quite interesting.
At the same time, after a day's work, drinking a sip of soup can relax the body and sleep well
Ingredients
According to personal taste and family needs
1. Half a black-bone chicken
2. Half a catty of mushrooms, green onion and ginger
4. Important medicinal materials
Astragalus 10g, Codonopsis 10g, Angelica 10g, Peoria cocos 8g, red dates 5
(The mushrooms I used are Pleurotus eryngii and red matsutake, other mushrooms are also available)
1. Half a black-bone chicken
2. Half a catty of mushrooms, green onion and ginger
4. Important medicinal materials
Astragalus 10g, Codonopsis 10g, Angelica 10g, Peoria cocos 8g, red dates 5
(The mushrooms I used are Pleurotus eryngii and red matsutake, other mushrooms are also available)
Directions
very simple!
The first step: cut the black-bone chicken into pieces, and blanch it (refers to heating the black-bone chicken in a boiling water pot until it is half-cooked or fully cooked, then take it out for further cooking or seasoning)
Step 2: Put all the ingredients into the soup pot and boil for 2 hours, and finally add a little salt according to your own taste
The first step: cut the black-bone chicken into pieces, and blanch it (refers to heating the black-bone chicken in a boiling water pot until it is half-cooked or fully cooked, then take it out for further cooking or seasoning)
Step 2: Put all the ingredients into the soup pot and boil for 2 hours, and finally add a little salt according to your own taste
Notes
advantage
Nourishing yin and nourishing blood, tonic
Enriching blood and promoting blood circulation, anti-aging, calcium supplementation, calcium supplementation
For people who stay up late, those who are physically weak are more friendly
prohibit
1. People with cold and fever, excessive internal fire, heavy phlegm-dampness, obesity, heat-toxic boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat.
2. It is not suitable for those who are warm and hot in the gallbladder, help fire, hyperactivity of liver yang, o*al erosion, skin furuncle, and constipation.
Black-bone chicken soup is not suitable for people with constipation
3. Patients with aneurysm, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.
4. People with cold, fatigue and fever should not eat chicken and chicken soup.
5. It is not advisable to wear it when carrying iron contacts.
6. The rich protein in the diet will destroy the kidney load, so people with kidney disease should eat as little as possible, especially those with uremia should fast.
Prep Time: 20 minutesNourishing yin and nourishing blood, tonic
Enriching blood and promoting blood circulation, anti-aging, calcium supplementation, calcium supplementation
For people who stay up late, those who are physically weak are more friendly
prohibit
1. People with cold and fever, excessive internal fire, heavy phlegm-dampness, obesity, heat-toxic boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat.
2. It is not suitable for those who are warm and hot in the gallbladder, help fire, hyperactivity of liver yang, o*al erosion, skin furuncle, and constipation.
Black-bone chicken soup is not suitable for people with constipation
3. Patients with aneurysm, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.
4. People with cold, fatigue and fever should not eat chicken and chicken soup.
5. It is not advisable to wear it when carrying iron contacts.
6. The rich protein in the diet will destroy the kidney load, so people with kidney disease should eat as little as possible, especially those with uremia should fast.
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Number of Servings: 3
Yield: one pot
Style: Asian, Chinese
Pork and mushroom stir fry
Delicious recipe for special people
Ingredients
200 gr sliced pork loin
1/4 teaspoon salt
2 tablespoons cooking wine
3 tablespoons oyster sauce
4 tablespoon water
1/4 teaspoon pepper
3 tablespoons corn flour
1 tablespoon soy sauce
1 crushed garlic clove
1 sliced fresh ginger
1 tablespoon oil
4 sliced scallions
10 button mushrooms , cut into half
1/4 teaspoon salt
2 tablespoons cooking wine
3 tablespoons oyster sauce
4 tablespoon water
1/4 teaspoon pepper
3 tablespoons corn flour
1 tablespoon soy sauce
1 crushed garlic clove
1 sliced fresh ginger
1 tablespoon oil
4 sliced scallions
10 button mushrooms , cut into half
Directions
- Mix all of the ingredients
- Refrigerate for 30 minutes
- Stir fry on a medium heat
- Serve it with steamed rice
Prep Time: 10 minutes- Refrigerate for 30 minutes
- Stir fry on a medium heat
- Serve it with steamed rice
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Noodles with Peanut Sauce
I made bigger portions for pot luck or staff shared lunch and went very well.
Ingredients
150g dried noodles or fresh
2 tsp chilli oil, plus extra to serve
3-4” section of a large English cucumber, removed seeds and julienned
1/4 portion of a cooked chicken breast, finely shredded
2 Tb chopped scallion
2 Tb chopped cilantro
1/2 tsp toasted and ground Sichuan red peppercorns
Peanut Sauce (mix until smooth):
3 Tb smooth natural peanut butter
3Tb warm water
1 Tb sugar
2 Tb soy sauce
2 Tb white vinegar
1 Tb sesame oil
1/2 tsp salt
2 cloves garlic, finely minced or grated
2 tsp chilli oil, plus extra to serve
3-4” section of a large English cucumber, removed seeds and julienned
1/4 portion of a cooked chicken breast, finely shredded
2 Tb chopped scallion
2 Tb chopped cilantro
1/2 tsp toasted and ground Sichuan red peppercorns
Peanut Sauce (mix until smooth):
3 Tb smooth natural peanut butter
3Tb warm water
1 Tb sugar
2 Tb soy sauce
2 Tb white vinegar
1 Tb sesame oil
1/2 tsp salt
2 cloves garlic, finely minced or grated
Directions
1. Cook noodles in boiling water until tender. Drain very well and toss with 2 tsp chiili oil and 2 Tb of the peanut sauce. Put on a large dish or divided into two servings.
2. Arrange cucumber and chicken on top of noodles.
3. Sprinkle with scallions, cilantro and finally the ground Sichuan peppercorns.
4. To serve, Drizzled 2 Tb sauce over and toss everything together. Add extra sauce to taste and 1 tsp chilli oil if like.
5. Eat them warm or at room temperature.
2. Arrange cucumber and chicken on top of noodles.
3. Sprinkle with scallions, cilantro and finally the ground Sichuan peppercorns.
4. To serve, Drizzled 2 Tb sauce over and toss everything together. Add extra sauce to taste and 1 tsp chilli oil if like.
5. Eat them warm or at room temperature.
Notes
Used 2 Tb sesame paste for the peanut butter if you can get hold of it in Asian shops. You can buy chiili oil in bottle or make it by infusing 2 tsp chilli powder in 2 Tb heated oil, leave to cool and strain through a fine sieve. Instead of chicken, you can used ham, finely shredded thin omelette. Other toppings can be added are briefly blanched julienned carrot or briefly blanched beansprouts. You can make large portion of sauce keep in bottle refrigerated and use it for salad, shake it each time before used.
Prep Time: 20 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
Teriyaki Salmon
The recipe is from JUST ONE COOKBOOK
Ingredients
1 middle section of salmon fillet skin on weight 330-350g. Cut into 3 long strips
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Directions
1. Dry the salmon strips with paper towels and season lightly with salt and black pepper.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
Notes
Popular is chicken teriyaki and mackerel fillets I ate at takeout restaurants. This recipe serves one to two
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Japanese
CHAMPORADO
CHAMPORADO— is a homegrown Filipino breakfast and snacks food. NO filipino don’t know this food or has tried this food. So guys here’s the recipe
This is good to serve hot.
Ingredients
CHAMPORADO INGREDIENTS
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
Directions
In a deep pan bring to boil water about 3 cups. The water depends how much rice you put. Water measurement should be a little over more than rice measurement.
Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Prep Time: Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: Asian, Filipino
Chicken Liver Skeewers With Infused in Japanese Sauce
I am a very passionate cook and believe in cooking from the heart. Put love and zest heart into your food and the end result is a symphony of flavors. Try these Chicken Livers. They are easy, inexpensive and taste wonderful. Cooking should never be a chore. It should be fun. Enjoy making these!!
Ingredients
500g chicken livers
1 cup low-sodium soy sauce
1 cup mirin / rice wine / sake
¼ cup water
3 tablespoons brown sugar
5 cloves garlic, minced
2 teaspooons minced ginger
Onions (optional)
Sesame Seed (optional)
Skewers
1 cup low-sodium soy sauce
1 cup mirin / rice wine / sake
¼ cup water
3 tablespoons brown sugar
5 cloves garlic, minced
2 teaspooons minced ginger
Onions (optional)
Sesame Seed (optional)
Skewers
Directions
First Make the Marinade Sauce:
Combine the soy sauce, Mirin / rice wine / sake, water, brown sugar, garlic and ginger in a sauce pan.
Bring to a boil and reduce to a simmer, stirring often and scraping the bottom of the pan to make sure the sugar doesn’t burn. Cook until the mixture begins to thicken, about 20 minutes. Once it's done, let it cool down completely before using on the chicken livers. (Note : This sauce will last up to 2 weeks in the refrigerator)
The preparation of the Chicken Liver Skewers :
Combine the chicken liver pieces and enough of sauce to cover the livers in a large bowl. Mix all and refrigerate for one hour. Soak the skewers in hot water while the chicken liver marinates. Now you can assemble your skewers alternating with cut pieces of onions if you opt to do so.
Grill the skewers over medium heat, turning often. Baste some of the sauce during cooking.
Once done sprinkle with toasted sesame seeds and serve hot.
Prep Time: 10 minutesCombine the soy sauce, Mirin / rice wine / sake, water, brown sugar, garlic and ginger in a sauce pan.
Bring to a boil and reduce to a simmer, stirring often and scraping the bottom of the pan to make sure the sugar doesn’t burn. Cook until the mixture begins to thicken, about 20 minutes. Once it's done, let it cool down completely before using on the chicken livers. (Note : This sauce will last up to 2 weeks in the refrigerator)
The preparation of the Chicken Liver Skewers :
Combine the chicken liver pieces and enough of sauce to cover the livers in a large bowl. Mix all and refrigerate for one hour. Soak the skewers in hot water while the chicken liver marinates. Now you can assemble your skewers alternating with cut pieces of onions if you opt to do so.
Grill the skewers over medium heat, turning often. Baste some of the sauce during cooking.
Once done sprinkle with toasted sesame seeds and serve hot.
Cook Time: 25 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 4 Skewers
Style: Asian, Japanese
Chicken Slaw with Peanuts sauce
Healthy protein and veggies, low carb. It is traditional Chinese recipe and found in many western restaurants in Australia
Ingredients
100 g chicken any part, poached, then thinly sliced or shredded
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
Directions
To serve, toss everything together. For
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Notes
You could use leftover roast chicken or turkey. Or substitute chicken with your favorite meat, such as prawns or lobster tail, clay fish or crabs, squid or octopus cooked to your liking.
If you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Prep Time: 15 minutesIf you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Cook Time: 10 minutes
Total Time: 25 minutes
Number of Servings: 1
Yield:
Style: Asian, Chinese
Garlic Pepper Lime Baked Chicken with Tofu and asparagus
i write my own recipes and i am choosing to go as healthy as possible and this one is my own creation and i really hope everyone enjoys it! I have made this dish at least 20 times for family and friends and they all really dig this one so here it is everyone!!
Ingredients
6 chicken breasts
3 cloves freshly minced garlic
1 tsp fresh mint
a splash of white wine
cracked black peppercorn
sea salt
asparagus
cayenne pepper
Parmesan cheese
mushrooms
1/3 stick of butter
couscous
parsley
fresh spinach
balsamic vinegar
cherry tomatoes
1 diced onion
mint jelly
coconut milk
cashews
honey
ginger
hickory smoked bacon
lemon
lime
tangerine
optional: tofu
3 cloves freshly minced garlic
1 tsp fresh mint
a splash of white wine
cracked black peppercorn
sea salt
asparagus
cayenne pepper
Parmesan cheese
mushrooms
1/3 stick of butter
couscous
parsley
fresh spinach
balsamic vinegar
cherry tomatoes
1 diced onion
mint jelly
coconut milk
cashews
honey
ginger
hickory smoked bacon
lemon
lime
tangerine
optional: tofu
Directions
take chicken breasts and place in baking dish.
combine the coconut milk, cayenne pepper, fresh mint, cracked black peppercorn, Parmesan cheese honey and balsamic vinegar together in a medium mixing bowl and whisk until blended well.
dice onion.
Mince the garlic.
fry the bacon until cooked crispy but not too crispy.
add in cherry tomatoes.
add mushrooms into the melted butter.
add the ginger lightly.
sprinkle sea salt generously to chicken.
begin to preheat oven to 400 degrees F
after the oven is preheated combine the mixture in the mixing bowl with the chicken and place the chicken in the oven until the meat is tender and no pink is showing. it usually takes 23-30 minutes to fully cook the chicken.
while the chicken is baking begin to cook the couscous and as the couscous is cooking begin to add the asparagus and white wine, add some of the now cooked and cooled bacon to the couscous and asparagus and white wine. add the mushrooms and butter.
add the rest of the garlic.
add the parsley.
and allow the couscous and mixture of ingredients to combine so the flavor is at full capacity.
after the chicken is done and fully cooked slice the lemon, the lime and the tangerine and squeeze the juice out of the three fruits onto the chicken and couscous dish.
spoon the mint jelly over the chicken.
begin to place the fresh spinach onto the desired size dishes that are being used to serve the meal.
take the chicken and place accordingly on the plate.
serve the couscous.
and be sure to add some more Parmesan cheese and also the cashews and enjoy!
combine the coconut milk, cayenne pepper, fresh mint, cracked black peppercorn, Parmesan cheese honey and balsamic vinegar together in a medium mixing bowl and whisk until blended well.
dice onion.
Mince the garlic.
fry the bacon until cooked crispy but not too crispy.
add in cherry tomatoes.
add mushrooms into the melted butter.
add the ginger lightly.
sprinkle sea salt generously to chicken.
begin to preheat oven to 400 degrees F
after the oven is preheated combine the mixture in the mixing bowl with the chicken and place the chicken in the oven until the meat is tender and no pink is showing. it usually takes 23-30 minutes to fully cook the chicken.
while the chicken is baking begin to cook the couscous and as the couscous is cooking begin to add the asparagus and white wine, add some of the now cooked and cooled bacon to the couscous and asparagus and white wine. add the mushrooms and butter.
add the rest of the garlic.
add the parsley.
and allow the couscous and mixture of ingredients to combine so the flavor is at full capacity.
after the chicken is done and fully cooked slice the lemon, the lime and the tangerine and squeeze the juice out of the three fruits onto the chicken and couscous dish.
spoon the mint jelly over the chicken.
begin to place the fresh spinach onto the desired size dishes that are being used to serve the meal.
take the chicken and place accordingly on the plate.
serve the couscous.
and be sure to add some more Parmesan cheese and also the cashews and enjoy!
Notes
it is best to always stick to the order of the instructions due to so much that is going into this particular dish. and remember timing is literally everything when preparing this dish.
and you can always add the tofu if desired but considering the fact that there is actual meat in this dish it is optional but it actually brings out more of the classy side of eating a really delicious healthy meal so i would definitely consider adding after making the dish a couple of times and make sure that you get the honest approval from those of whom you are preparing this dish for before adding the tofu because not everyone will want it so if there is a mixed opinion make it in a separate dish and anyone that does want to add it in can do so according to their desired experience.
Prep Time: 15 minutesand you can always add the tofu if desired but considering the fact that there is actual meat in this dish it is optional but it actually brings out more of the classy side of eating a really delicious healthy meal so i would definitely consider adding after making the dish a couple of times and make sure that you get the honest approval from those of whom you are preparing this dish for before adding the tofu because not everyone will want it so if there is a mixed opinion make it in a separate dish and anyone that does want to add it in can do so according to their desired experience.
Cook Time: 1 hours, 30 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 8
Yield: 6-8 servings
Style: Asian, Thai
lets dash
Well I have been looking at some recipes about sixteen to be exact and oh my only two had comments and between the two of them the comments was just three
I love to cook and try different recipes
But growing up whenever things don't work out we call it slobber dash
The old saying that the way to a man heart is through is stomach so for all chefs cooks the one who can help themselves around the kitchen and those who can't and trying you of to use your judgment here because if you don't your mate will be dashing to the bathroom so lets dash
Ingredients
Egg noodles
White rice
Fish
Shrimps
Vegetables
Vinegar
Oil
Onion
Scallion
Broccoli
Carrot
String bean
Snow peas
Cabbage
Sweet pepper
Ketchup
Black pepper
All-purpose season
Garlic,thyme
Pepper
Soya sauce stir-fry sauce
Salt to taste
White rice
Fish
Shrimps
Vegetables
Vinegar
Oil
Onion
Scallion
Broccoli
Carrot
String bean
Snow peas
Cabbage
Sweet pepper
Ketchup
Black pepper
All-purpose season
Garlic,thyme
Pepper
Soya sauce stir-fry sauce
Salt to taste
Directions
Wash fish in vinegar and season
Cook the rice
Wash and chop vegetables onion sweet pepper garlic scallion thyme set aside
Put the egg noodles to cook and
Fried the fish on both sides set aside
Dash the onion scallion garlic ketchup a little soya sauce thyme with a small amount of water in a pot medium heat
In a skillet dash little oil finely shrimps small amount of salt and pepper finely chopped up onion sweet pepper and scallion dash the rice with some soya sauce in the same skillet stir
Dash the fish in the sauce that is cook for five minutes
Dash the egg noodles in a skillet do it like you are doing stir fry with soya sauce a little butter
In another skillet stir-fry the vegetables with chops of sweet pepper and onions
Cook the rice
Wash and chop vegetables onion sweet pepper garlic scallion thyme set aside
Put the egg noodles to cook and
Fried the fish on both sides set aside
Dash the onion scallion garlic ketchup a little soya sauce thyme with a small amount of water in a pot medium heat
In a skillet dash little oil finely shrimps small amount of salt and pepper finely chopped up onion sweet pepper and scallion dash the rice with some soya sauce in the same skillet stir
Dash the fish in the sauce that is cook for five minutes
Dash the egg noodles in a skillet do it like you are doing stir fry with soya sauce a little butter
In another skillet stir-fry the vegetables with chops of sweet pepper and onions
Notes
Dash for a plate and serve
This meal you of to be able to dash dash and multitasking
Good luck let me know if lets dash work out
Prep Time: 30 minutesThis meal you of to be able to dash dash and multitasking
Good luck let me know if lets dash work out
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 2
Yield: 3-4
Style: Asian, Chinese
Indonesian Rambutan Pickles
Rambutan Pickles famous lately in Indonesia. I dont know where it start actually, but it seems from some city in kalimantan island ( Banjarmasin) or some island in sumatera province like Bangka Belitung. Because the small calamansi lime is grow dan can be found there.
I found my own small calamansi lime because i have planted in my garden.
Ingredients
A bunch of Rambutan fruit remove the skin
8 Red Chilli pepper cut in small pieces
3 or 4 sonkit lime / calamondin/ green small calamansi lime
1 cucumber
a pack of honey pineapple
1 bangkoang/yam bean
mineral water
1 teaspon salt
6-10 spoon sugar
8 Red Chilli pepper cut in small pieces
3 or 4 sonkit lime / calamondin/ green small calamansi lime
1 cucumber
a pack of honey pineapple
1 bangkoang/yam bean
mineral water
1 teaspon salt
6-10 spoon sugar
Directions
1) Peel the rambutan skin untill you got the white flesh of rambutan fruit, place in a bowl
2) Cut cucumber and bangkoang/yam bean in to a tiny square and placed in the same bowl
3) Cut pineapple in to a tiny triangle placed in the same bowl
4) Shake sugar, water and salt pour to the bowl
5) Squeze the lime over the fruit in bowl and give the red chilli, stir it.
5) EAT!
2) Cut cucumber and bangkoang/yam bean in to a tiny square and placed in the same bowl
3) Cut pineapple in to a tiny triangle placed in the same bowl
4) Shake sugar, water and salt pour to the bowl
5) Squeze the lime over the fruit in bowl and give the red chilli, stir it.
5) EAT!
Notes
1) If you want to get a sweet taste than you can add more sugar but if you like salty you can add more salt.
2) If you want to serve it cold, you can keep in for a while in refrigerator.
Prep Time: 30 minutes2) If you want to serve it cold, you can keep in for a while in refrigerator.
Cook Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 3
Yield: 3 serving
Style: Asian, Indonesian
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