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Posts Tagged ‘Asian’

  1. Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

    April 10, 2012 by Varga László

    Ingredients (2 persons):


    For the Fish:

    • 2 pieces of smaller sea bass
    • 1/2 cup white wine, best if you have Chinese rice cooking wine
    • 2 tablespoons minced fresh, peeled ginger
    • vegetable oil
    • 2 cups flour, best if you have rice flour, but I used wheat
    • salt and ground black pepper
    • 2 eggs

    For the sauce:

    • 4-5 garlic cloves
    • 2 tablespoons minced fresh ginger
    • 2 pieces star anise
    • 1 onion
    • 2 medium carrots
    • 1 red bell pepper
    • 1-2 tablespoon vegetable oil
    • 1 cup chicken stock or water
    • 3-4 tablespoons brown sugar
    • 1 cup rice vinegar
    • 2 tablespoons soy sauce
    • 4 tablespoons chili sauce
    • 1 can diced canned pineapple or fresh pineapple
    • 2 tablespoons cornstarch
    • salt and ground black pepper

    Preparation Method:

      1. Scale and eviscerate the fishes.
      2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
      3. Place the fishes in shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
      4. Put the flour on a large plate and add salt and pepper, to taste.
      5. Fill a large frying pan with oil and heat it well hot.
      6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
      7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
      8. Grate the carrots, dice the onion. Chop the garlic and ginger.
      9. Deseed and julienne the bell pepper.
      10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
      11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
      12. Add the onion and stir-fry for another 2 minutes.
      13. Add the carrots and pepper and stir-fry for about 3 minutes.
      14. Pour in the chicken stock and bring to a boil.
      15. Add the pineapple, brown sugar, chili sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
      16. In a cup, mix together the cornstarch and a bit of cold water.
      17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
      18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.

  2. Asian Fish Recipe: Perch with Lychee Sauce

    January 25, 2012 by Varga László

    Ingredients (4 persons)

    • 4 pieces of boneless fillet perch
    • ¼ cup olive oil
    • 2 teaspoons fresh  thyme
    • 1 teaspoon salt
    • 1 teaspoon grated lemon peel
    • ½ teaspoon black pepper
    • 1 canned lychees with its juice
    • 200 g fresh lychees
    • 1 green onion
    • 1 teaspoon chopped fresh ginger
    • 1 teaspoon cornstarch


    Preparation Method:


    1.  Wash the fish then pad dry with paper towels.
    2. In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture,   coat them thoroughly with the marinade and leave it to marinate for 1 hour.
    3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
    4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
    5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
    6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
    7. On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.



  3. Satay Ayam – Indonesian Chicken Skewers Recipe

    January 4, 2012 by Varga László


    I prepared this dish for the New Year’s Eve asthey a perfect fingerfood both the skewers and the lontongs.

    While I prepared it I  remembered the streets of  Jakarta and other cities of Indonesia where Satay Ayam and other types of Satays are prepared by street carts, many of them atached to a bicyce, on almost every corner.




    For satay (skewers)

    • 1 kg chicken breasts, boneless, skinless
    • 2 teaspoons Galangal powder
    • 1 tablespoon freshly chopped ginger
    • 4 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • 4-6 tablespoons coconut milk
    • 2 teaspoons red curry paste or some hot chilli paste
    • 1 teaspoon salt
    • 2 tablespoons oil


    For Sambal kacang (peanut sauce)

    • 1 cup peanut butter
    • about 3/4 cup water (until you reach the neaded consistence)
    • 2 tablespoons soy sauce
    • 2 teaspoons sambal oelek  / indonesian chili paste or minced hot chiles
    • 2 tablesspoons brown sugar
    • 1 teaspoon turmeric
    • salt to taste


    For Lontong (compressed rice)

    • 1 cup round rice
    • 1 teaspoon salt
    • polyethylene food bags


    Preparation Method



    1. Cut the breasts into thin strips.
    2. In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang)
    3. Set aside to marinate for about an hour.
    4. Soak the skewers for 1/2 hour in a pot of water.
    5. Thread the chicken strips on the bamboo skewers.
    6. Although it is preferable to grill the chicken over hot coals, i griled them in a skillet with saome vegetable oil.
    7. Grill the chicken skewers until just cooked through turning the regularly to get an even roast.
    8.  Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).


    sambal kacang

    1. Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.


     Compressed rice


    1. Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
    2. Roll up the opening and sew it.
    3. Repeat the operations 1+2 until you got all bags ready.
    4. In a pot bring  water to boil, adding a pinch of salt.
    5. Put in the bags of rice in the boiling water and let it boil for about an hour.
    6. From time to time check the water level and add enough water so the rice bags are fully submerged.
    7. When done, remove the rice bags from the pot water and dry them in a colander.  You shoul check if the bags are hard, if not you should let them boil some more time.
    8. Cut  them using a sharp wetted knife into 2 cm slices.