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Eggs on Spinach

Food & Recipes

Serves 4.

Ingredients

1 bunch spinach
1 tablespoon ghee or butter
1 small onion, finely chopped
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1/2 teaspoon cumin seeds
pinch chilli powder (optional)
salt and ground black pepper to taste
6 eggs

Directions

Wash the spinach thoroughly, discard any tough stems and cook the leaves in very little water in a covered pan for 10-12 minutes or until soft. Drain and chop the spinach.

Cauliflower Pilau

(Photo by pizzodisevo/Flickr)
Food & Recipes

Serves 4-6.

Ingredients

375 g/12 oz/2 cups basmati rice
500 g/1 lb cauliflower
2 tablespoons ghee
2 tablespoons oil
2 tablespoons Indian green masala paste
125 ml/4 fl oz/1/2 cup natural yoghurt
3 cardamom pods, bruised
1 cinnamon stick
1 litre/2 pints/4 cups water
2 teaspoons salt
2 tablespoons sultanas (golden raisins)

Directions

Water Spinach, Chinese Style

Food & Recipes

Serves 4.

Ingredients

500 g/1 lb water spinach
3 tablespoons oil
2 teaspoons shrimp sauce
1/4 cup hot water
1 teaspoon sugar

Directions

Wash the water spinach well and break into short lengths. Heat the oil and stir-fry the vegetable over high heat until wilted. Add the shrimp sauce mixed with hot water and sugar, toss well to mix, cover and simmer for a few minutes.

Szechwan Eggplant

Szechwan Eggplant (Photo by <a href=yewenyi/flickr)" src="http://asiasociety.org/files/imagecache/small/sichuaneggplant.jpg">
Food & Recipes

Serves 6.

Ingredients

2 eggplants (aubergines) about 500 g/1 lb each,
or 1 kg/2 lb smaller eggplants
500 ml/1 pint/2 cups peanut oil
1 teaspoon finely grated ginger
1 teaspoon finely chopped garlic

Sauce
4 tablespoons dark soy sauce
2 tablespoons Chinese wine or dry sherry
2 tablespoons sugar
1 teaspoon oriental sesame oil
1 teaspoon chilli oil (optional)
1-2 teaspoons sweet chilli sauce

Directions

Stir-Fried Purslane, Chinese Style

(Photo by avlxyz/Flickr)
Food & Recipes

Serves 4.

Ingredients

1 or 2 bunches purslane
1 tablespoon oil
1 teaspoon finely chopped garlic
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon oriental sesame oil

Directions

Wash the purslane, shake dry and trim off the roots and tough lower ends of stems. Cut into bite-sized pieces.

Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir-fry for 1 minute, add soy sauce, sugar, sesame oil and mix quickly.

Stir-Fried Long Beans, Chinese Style

Food & Recipes

Serves 4.

Ingredients

1 bunch long beans
1 tablespoon oil
4 slices fresh ginger
1 clove garlic, bruised
1 tablespoon light soy sauce
2 tablespoons water
1/2 teaspoon sugar
few drops oriental sesame oil

Directions

Stir-Fried Flowering Chives

(Photo by sunnyhiga/Flickr)
Food & Recipes

Ingredients

1 or 2 bunches flowering chives
2 tablespoons peanut oil
2 tablespoons oyster sauce
3 tablespoons water
1 teaspoon cornflour (cornstarch)
1 teaspoon sugar

Directions

Mermaid's Tresses

(Photo by Salihan.com/Flickr)
Food & Recipes

Make sure the leaves are quite dry or they will spatter when dropped into hot oil.

Ingredients

1 bunch bok choy
oil for deep frying
1/2 teaspoon salt
2 pinches caster sugar
2 tablespoons very tiny dried shrimp (optional)

Directions

With a sharp knife cut away the white central rib of the leaves and set aside for braised bok choy (recipe below). Place 3 or 4 green leaves together and roll up tightly. Shred in very fine even slices, and separate the shreds.

Korean Braised Bean Curd

(Photo by SauceSupreme/Flickr)
Food & Recipes

Serves 4.

Ingredients

250 g/8 oz Korean style bean curd salt
3 tablespoons vegetable oil
3 tablespoons Korean soy sauce
or Japanese soy sauce
3 tablespoons water
1 teaspoon chilli powder
1 teaspoon crushed toasted sesame seeds
1 teaspoon crushed garlic
2 spring onions (scallions), sliced
20 dried chilli threads (silgochu)

Directions

Kim Chi

Food & Recipes

Ingredients

1 large wong nga bak, about 1.5 kg/3 lb
coarse sea salt (not iodised)
2 tablespoons hot chilli powder
6 large cloves garlic, finely chopped
6 spring onions (scallions) finely chopped
3 fresh red chillies, finely sliced
1 tablespoon fine shreds of fresh ginger
4 tablespoons fine shreds of white radish
500 ml/1 pint/2 cups dashi stock 2 tablespoons Korean light soy sauce

Directions