Asian food muruku

In south east Asia in the of month Deepavali housewife are busy perparing a kinds of crispy cake called Muruku. It was make of rice flour, salt, ghee (a kinds of Indian margarine) then mixed with herbs and water. When you visit most Indian house you will be served with this tit bits. Besides muruku you will served with food will chicken curry ,lamb kurma, salad and vegetable together with tomato rice.

Asian Food Chicken Tandoori

Chicken Tandoori is one of my favorite dishes whenever I enter a Indian Food store. This Asian food is bakes in a tandoor, a oval shape clay oven with burning charcoal at the bottom. its is used to bakes the chicken and a kind of indian bread called Naan until the chicken and the naan is cooked . The chicken and naan is served with a kind of sauce to together with some curry. This items of food is seldom served at home as its take places and time to cooked for a small amount of people. The recipe I got from a Indian cook. One whole chicken cut into four pieces, to parts of chicken leg and two wings parks. Seasons it with a spoon of ginger powder, one spoon of turmeric powder, cumin, coriander and chilli powder. Add salt, garlic and lemon juice. Season for twenty minutes and ready for baking. But so far I had not try to cooked this dishes by myself as I find it is easily to eat in a Indian restaurant.

Hon Poh Sping chicken a spicy Asian food

Asian food are rated as one of best crusine in the world. Most Asian foods are spicy and oily but I love spicy food. If you love frog or prefer as spring chicken in some Chinese restaurant. This dishes tastes sweet and hot. Using dry red chilli, garlic and spring onion to cooked. Some restaurant will cahewnuts to add more munchy. One spring chicken sliced into pieced. Six or seven pieces of dry red chilli. Four or five pieces of garlic sliced four spring onions, chopped into half inches length Dark soya sauce, sugar Heated you wok red hot, pour in two table spoon of cooking oils. Fried it with garlic, throw in the dry red chilli in the wok and then add sliced spring chicken and cashewnuts and stir well. Add sugar and dark soya sauce. Once is cooked throw in the spring onions, pepper and Chinese cooking wine.

Asian food- Dry Prawn Masala

One of my favourite dishes that I like the most is Dry Masala Prawns. Whenever I go to a restaurant I will ask for this dish. Lately I learned from a cook how to cook my Dry masala prawns. This dished is a Asian food from a Indian Cuisines and it taste spicy as most Indian food are taste Spicy, tasty and always delicious. A food thats meet people who likes spicy food like country of Malaysia. To cooked this dishes all you needs is 800gm of fairly large whole prawns, 8 tablespoon of yoghurt, three red chilled without the seeds and sliced it into halves, 1 tea spoon of mustard seeds, 1 teaspoon of fenugreek, 1 pieces of big onion sliced, 1 teaspoon of cumin, a few about five springs of curry leaves and table spoon of water. The ground spices ingredients are 2 tablespoon of garlic paste, 2 teaspoon or ginger paste, 1 spoon of onion paste, about a packet roughly to 6tablespoon of fish curry powder, 4 tablespoon of chilli paste and a teaspoon of ground black pepper. Heat the pan and fried the mustard seeds, fenugreek, cumin seeds, sliced onions, and curry leaves for about two minutes till you feel and smell the fragrant, then add in all the combined ground spice ingredients and stir it. After this add in the sliced onions, red chilli, and all the prawns and mixed it well and stir it. Put in the yoghurt and the water, stir it and then cover it for a while. When it is almost dry and the prawn is well cooked served it hot with steamed white rice.

Dumpling an Asian food refer as chang festival

Every year on the fifth day of chinese fifth moon that is around somewhere end of May or beginning of early June. The chinese will celebrated the annual dumpling a favourited Asian food or most famous refer as chang festival. The chang are make of glutinous rice which is wrapped in a special plant leaves called lotus leaves. The ingredients of this chang is chicken, pork, shimps, salted eggs yokes and chestnuts. All this chang which is properly wrapped would be left to steam for at least four to five hours depend upon the size of each chang. This year most of the house wife will prepare the chang for a day or two early with addition ingredients such as sea cucumber, dried scallop or even roated porks and duck. Every year I won't missed the yearly affairs of the chang festival and I still prefer the old cooking style minus the seafood. With the seafood ingredients the chang smell a funny taste and it is like a festival with no ogrinal issue.

Indian dishes are one of the best Asian food

During week end I Would travel with my family from southern Kedah to Ipoh to visits my in-laws and drop in to have my lunch and dinner at a famous Indian Restaurant at the Perak stadium food courts which is famous for it Asian food and its Indian dishes. When we reach there there was a long queue waiting for their turn to be served. The food was cooked my a age women and their popular dish are her signature dishes such as mutton masala and tangy fish head curry. The mutton is so tender and aromatic that the taste lingers in your fingers and memory makes you thinking of going back. She used Ikan (fish) tenggiri and Ikan merah or ikan senangin in her popular fish head curry and fish meats. Her heavently crabs cook in her favourite taste curry are one of her best dish, don;t forget to ask for more gravy. Most of the food are served in banana leaves with steamed white rice, fish cutlet, chicken varuval, chicken merah and timun and nanas (cucumber& pineapple). For dessert or with the meals a glass of moru (tinned yogurt). If you do not want to have rice you can go for its famous chapati, thosai or poori and dip with chicken or vegetable curry.

Yee Sang a Famous Asian food

During the Chinese new year and on the 6th days of the first moon most chinese family or working business will groups together to enjoy one of the most famous Asian food,Yee Sang once a year for good luck and prosperity. They believe the higher their roll with the chopstick the better the business, luck and prosperity will be. Yee sang are mostly served first and follows by the next course. The peparation of Yee Sang are a combination of some colourful vegetable and raw fish that sliced into very thin. The fish that used for Yee sang are mostly salmons, others thing that goes with Yee Sang are some crispis items and two kinds of sweet sauce. Yee Sang

Penang a food of paradise island

In Penang as most people call a food of paradise island. You can find many kinds of variety of local food, nyonya food, hawkers food, malays food and indian food with other Asian food. Once you step in to a food court you will be wondering what to eat and orders as the aroma of most food will not resist your stomach that can hold inside. The very popular hawker food are Laksa, Penang prawn mee soup, fried koay teow, fried oyster and the indian parsembur. The price is quite reasonable in many places but some place are selling more expensive because of its location and its popularity to many local and tourist. In most food court you can find thirty to forty types of hawker food. Others famous hawker food are fried la la, chicken claypot rice, curry fish head, this item is served with rice and its good for three to four person depending on the size. Malay famous for its nasi lemak, pulut udang, tom yam mee (a thai spicy gravy)and for the Indian the nasi kandar, mee goreng, roti chandai, capati or apong. Alots of my friends and relatives likes to visits very often in Penang because of its local and hawkers food. whenever they go back to Singapore they will complain that they putting on weight because of their non stop eating.

steamed fish with mushroom and salted vegetable

Try steamed fish with mushroom and salted vegetable one of the most popular Asian food. The ingredent, one whole fish, white promfret or garoupa about 600gm to 700gm well clean. 70gm of salted vege soated and sheredded, three dried black mushroom soaked and shredded, two tin of sliced button mushroom, four sliced of young ginger. two pieces pickle sour plum,a red chilli sliced two straw of spring onion and a stalk of lemon grass. Seansoning half teaspoon of soya sauce, pepper powder, sugar, one teaspoon of sesame oil and four tea spoon of water. For the fish cut in diagonal style and marinate with salt and pepper. Place the fish on a heatproof dish and spread salted vegetable and then follow with both types of mushroom, ginger, red chilli, lemon grass and sour plum. Steam the fish over rapidly boiling water for about ten minutes, then pour soya sause and sesame oil over the fish and resteamed again for about another six minutes. Now the fish is ready to be served before you do spread the spring onion on the top of the cooked fish.