Mango Chicken

( Malaysian)

Ingredients;
1 lb boneless skinless chicken breast (4 breasts)
1 red pepper
1 yellow pepper
1 green pepper
3 green onions
2 mangoes
2/3 cup chicken stock
3 tablespoons sugar
2 tablespoons soya sauce
2 tablespoons rice vinegar or 2 tablespoons cider vinegar
4 teaspoons curry paste
4 teaspoons cornstarch
4 teaspoons vegetable oil
1 tablespoon minced gingerroot
1/4 cup cashews (optional)


Directions:

1Cut chicken into three 4 inch pieces.
2Seed, core and cut peppers into 1-inch pieces.
3Slice onions into 1 1/2-inch lengths.
4Peel and pit mangoes and cut into 2/3-inch pieces.
5Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no
longer pink inside.
7ransfer to plate.
8Add remaining oil to wok; stir-fry peppers for 2 minutes.
9Stir in ginger, cook for 30 seconds.
10Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and
chicken is hot.
11Stir in onions and mango.
12Sprinkle with cashews (if using)

Read more: <a href="http://www.food.com/recipe/mango-chicken-











Malaysian Chicken and Potato Curry

Ingredients
5 -6 medium sized chicken pieces
2 -3 potatoes
1 inch ginger
5 pieces red shallots
2 garlic cloves
1 cinnamon stick
3 whole cloves
2 star anise
2 tablespoons curry powder
1 cup coconut milk
2 tablespoons vegetable oil
1 cup water
1 tablespoon lime juice
1 teaspoon salt


Directions:

1. Mince garlic, and shallots. Peel and cut potatoes into 1.5 inch cubes. Mix curry powder with the 1 cup
water. Set aside.
2. Heat the 2 tbsp oil in a pot on medium high heat. When the oil is hot fry Ginger, Shallots, Garlic,
Cinnamon stick Clove and Star Anise until fragrant (Careful not to burn). Add curry powder paste.
3. Put in chicken and cook until chicken is half done. Add potatoes. Stir every couple of minutes, so that
the bottom wont burn and everything is cooked evenly. Add in the coconut milk and salt.
4. If you like your curry watery, just add water a little at a time.
5. When potatoes are cooked, simmer for a little while more. Poke the chicken to make sure its not red
on the inside. The Potatoes should be tender but not soft until it turns to mush.
6. After cooking I usually fish out the spices, like the cloves, anise, cinnamon, and ginger, because it is
quite unpleasant to bite into them because they have such a strong taste.

Read more: <a href="http://www.food.com/recipe/malaysian-chicken-and-potato-curry-












Malaysian Laksa



Ingredients:
4 -5 shallots, chopped
6 -7 garlic cloves, chopped
1 piece gingerroot, peeled and chopped (Thumb size)
1 red chile, fresh (more or less, depending to your taste)
1 tablespoon dried prawns or 1 tablespoon dried shrimp
1/2 cup water
Prawn or Shrimp Flavoured Oil
4 tablespoons vegetable oil
12 raw green prawns or 12 green shrimp, shelled and divined
Laksa Broth
180 ml laksa paste
1 liter chicken stock or 1 liter vegetable stock
400 ml coconut cream
320 g fish balls (optional)
320 g fried tofu, puffs halved (fried tofu puffs)
1 teaspoon sugar
3 tablespoons fish sauce
salt, to taste
1 lime, juice of
Toppings
160 g rice vermicelli
350 g egg noodles
1 chicken breast, cooked and shredded (boiled-stock can be used for the broth!)
1/2 cup bean sprouts
1 spring onion, chopped
1 red chile, sliced
4 tablespoons coriander leaves
2 tablespoons deep fried shallots
fresh lime wedge
Directions:

1.Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl.
Set aside for later use.
2.Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water.
Then blend until it forms a smooth paste. Set aside.
3.In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for
about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp
flavour to the oil.
4.To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add
laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
5.Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice.
Bring to boil.
6.Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they
become soft then remove into separate serving bowls.
7.Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice
vermicelli.
8.In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same
bowl as the rice vermicelli and egg noodles.
9.Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
10.Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and
serve with lime wedge's.
11.Enjoy.

Read more: <a href="http://australian.food.com/recipe/malaysian-laksa-
294600?oc=linkback">http://australian.food.com/recipe/malaysian-laksa-294600?oc=linkback</a>
















Kari Ikan (malaysian Fish Curry)



Ingredients:
5 garlic cloves
1 medium onion
3 tablespoons fish curry powder
3 tablespoons dried tamarind
560 ml water (2 1/4 cups)
4 tablespoons oil
1 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 stalk curry leaf
2 medium tomatoes, cut into wedges
500 g grouper (or trevally, black pomfret)
10 okra, stalk ends removed
2 green chilies, halved lengthwise
125 ml coconut milk
1 teaspoon salt
Directions:

1.process garlic and onion to a smooth paste in a spice blender, adding a little oil if needed to keep the
mixture turning,set aside.
2.mix curry powder with 4 tbsp water to form a paste,set aside.
3.soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain
juiceset aside.
4.heat oil in a wide saucepan,add mustard seeds, fenugreek, cumin and curry leaves. fry until mustard
seeds start to pop (around 30 seconds)add the garlic onion paste, stir fry over low heat until mixture
smells fragrant and starts to brown (about 5 minutes).
5.add curry paste and cook over low heat until dry and oil starts to separate (8 to 10 minutes).add
tamarind juice and bring to a boil.
6.add fish and okras, tomatoes, chillies, coconut milk, salt. simmer gently about 10 minutes (or until fish
and okras are cooked through).
Read more: <a href="http://www.food.com/recipe/kari-ikan-malaysian-fish-curry-
115386?oc=linkback">http://www.food.com/recipe/kari-ikan-malaysian-fish-curry-
115386?oc=linkback</a>












Chinese Egg Rolls


Ingredients:
12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)



Directions:

1.Brown pork with ginger and garlic in pan; drain any grease.
2.Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
3.In large bowl combine cabbage mix and green onions.
4.Pour hot meat over vegetables and stir well. Let cool slightly.
5.Lay wrap in front of you so that it looks like a diamond.
6.Place 3 tablespoons pork filling in center of egg roll wrapper.
7.Fold bottom point up over filling and roll once.
8.Fold in right and left points.
9.Brush beaten egg on top point.
10.Finish rolling.
11.Set aside and repeat with remaining filling.
12.Heat 2-3 inches oil in large frying pan to very hot (350F).
13.Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14.Drain on paper towels.
15.Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeo pepper jelly.
Read more: <a href="http://chinese.food.com/recipe/chinese-egg-rolls-
134053?oc=linkback">http://chinese.food.com/recipe/chinese-egg-rolls-134053?oc=linkback</a>







General Tso's Chicken (Tso Chung Gai)

Ingredients:
1 large egg, beaten
1/4 teaspoon salt
1 pinch black pepper
2 tablespoons cornstarch
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
For the Sauce
2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons chinese rice wine vinegar
1 1/2 teaspoons dry sherry
For the Rest
peanut oil
cornstarch, for dusting
8 small dried hot chili peppers
1/4 cup finely sliced green onion
4 cups broccoli florets, steamed
Directions:

1.Mix together egg, salt, black pepper, and cornstarch in a bowl.
2.Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3.In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for
the sauce; reserve.
4.Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to
350 degrees F.
5.With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off
excess, and place in the hot oil.
6.Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
7.turn off heat, and remove chicken with a wire strainer and drain over a bowl.
8.Pour off all but 1 1/2 tbsp. of the oil from the wok.
9.Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add
the green onions, cooking for 30 seconds more.
10.Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
11.Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
12.add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2
minutes.
13.Place on platter; and garnish with steamed broccoli florets.
14.Serve with rice.
Read more: <a href="http://deep-fried.food.com/recipe/general-tsos-chicken-tso-chung-gai->





Kung Pao Chicken


Ingredients:
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot




Directions:

1.Combine chicken and cornstarch in small bowl.
2.Toss to coat.
3.Heat oil in large non-stick skillet or wok on medium heat.
4.Add chicken.
5.Stir fry 5- 7 minutes or until no longer pink in center.
6.Remove from heat.
7.Add onions, garlic, red pepper and ginger to skillet.
8.Stir fry 15 seconds.
9.Remove from heat.
10.Combine vinegar, soy sauce and sugar in small bowl.
11.Stir well.
12.Add to skillet.
13.Return chicken to skillet.
14.Stir until chicken is well coated.
15.Stir in nuts.
16.Heat thoroughly, stirring occasionally.
17.Serve over hot rice.
Read more: <a href="http://www.food.com/recipe/kung-pao-chicken-
40339?oc=linkback">http://www.food.com/recipe/kung-pao-chicken-40339?oc=linkback</a>





Olive Garden Copycat Zuppa Toscana


Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream







Directions:
1.Chop or slice uncooked sausage into small pieces.
2.Brown sausage in your soup pot.
3.Add chicken broth and water to pot and stir.
4.Place onions, potatoes, and garlic in the pot.
5.Cook on medium heat until potatoes are done.
6.Add bacon.
7.Salt and pepper to taste.
8.Simmer for another 10 minutes.
9.Turn to low heat.
10.Add kale and cream.
Read more: <a href="http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-













Authentic Italian Meatballs

Ingredients:
1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
Directions:
1.Mix all ingredients in a large bowl by hand.
2.Use your bare hands for best results.
3.Roll meatballs to about the size of a golf ball.
4.Drop raw meatballs into large (I use a stock pot) pot of sauce.
5.(I have an incredible sauce recipe {#92096} I use for my meatballs).
6.Simmer for about 3 hours.
Read more: <a href="http://www.food.com/recipe/authentic-italian-meatballs

Italian Chopped Salad in Shells


Ingredients:
1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped tomato
3/4 cup coarsely chopped cucumber
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing
Directions:
1.Cook pasta shells as directed on the package.
2.Drain and cool.
3.Place remaining ingredients except vinaigrette in a medium bowl.
4.Pour vinaigrette over the salad, toss to coat.
5.Stuff the shells with the salad.
6.Cover and refrigerate 2 hours before serving.