Tom Yam Soup, Thailand Food

Tom Yum or Tom Yam is a name for two similar soups originating from Laos and Thailand. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.

Tom yum is famoous with its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, lime juice, fish sauce and crushed chili peppers.
Tom yum made with prawns called TOM YUM GOONG or TOM YUM KUN. Tom yum made with chicken called TOM YUM KAI, with fish called TOM YUM PA in Laotian and TOM YUM PLA in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. Sometimes, coconut milk is added to the broth and this variety of tom yum is called TOM YUM NAM KHON.

We will serve a delicious Tom Yam recipe for you

Ingredients :
40 gram shrimps with shell removed except the tail
200 gram white squid sliced roundly
150 gram snapper fillet sliced squarely
200 gram green mussel with shell,clean well
75 gram mushroom chopped into two pieces
3 lemon grass, crushed it
7 pieces kaffir lime leaves
5 tbs fish sauce
10 small chillies
1 sdm coriander leaves
2 tbs cooking oil
2 1/2 teaspoon salt
1 1/2 teaspoon sugar
1500 ml seafood broth
5 tbs lime juice

For Grinding :

4 red big chillies
3 garlic
1 teaspoon shrimp paste, fried it
3 huzelnut

How To Make It:

Boil seafood broth with lemon grass, lime leaves, shrimp, squid, snapper, mussel, mushroom, salt and sugar by small fire until fragrant.
Pan-fried grinding seasoning with cooking oil until fragrant, add fish sauce, stir for a while, and add to seafood broth. Boil until it become absorbed. Before
Turn off the heat, add coriander leaves, chilles, and lime juice. Serve it immediately while hot.

Tempe Mendoan

Tempe is made from fermented soybeans. It is known as a nutritious food in Indonesia, contain high protein. Mendoan itself means fast deep fried. Tempe Mendoan is a kind of tempeh cooking that is made from thin tempeh, fried with flour so as to taste deliciously piquant. Tempe mendoan is from Banyumas,a city in Central Java, Indonesia.Tempe mendoan can be a snack or as a side dish. We can eat tempe mendoan with soy bean sauce and small chillies. We will serve tempe mendoan recipe below.

Ingredients :
1 block normal tempe sliced it very thinly and widely or 300 gr tempe mendoan ready to buy
2 pieces green onion sliced thinly
200 gr rice flour
400 gr wheat flour
125 ml water
cooking oil

Seasoning :
3 cloves of garlic
1 teaspoon coriander
1/4 teaspoon of white pepper
1/2 teaspoon salt

To cook Tempe Mendoan:
Grinding all seasoning. Mix rice flour and wheat flour. Add water, onion sliced and grinded seasoning. Stir it well.
Dip sliced tempe untill it covered by mix of liquid.
Warm the oil in a frying pan, and put it on the stove until hot. Put each piece of coated tempeh into hot oil.
Fry tempe until it boceome hardened.
Take out the tempe.
Serve with soy beans sauce and small chillies.

Satay

Satay or sate is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, and Vietnam as well as in The Netherlands which was influenced through its former colonies.


Satay is a very popular delicacy in Indonesia and Malaysia. Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analogue in Japan is yakitori, shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.

Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).

Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.

Kebab from Turkey

Kebab (also transliterated as kebap, kabab, kebob, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern, Mediterranean, African, Central Asian, and South Asian cuisines, consisting of grilled or broiled meats on a skewer or stick. The most common kebabs include lamb and beef, although others use goat, chicken, fish, or shellfish. Observant Muslims and Jews do not use pork for kebabs because of religious and cultural prohibition, but pork kebabs can be found in Bulgaria, Cyprus, Greece and India, especially in the state of Goa. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries around the globe.

Kebabs have become very popular in Western Food culture over the last few decades and are commonly referred to as "shish kebab" at cookouts and American menus. Shish kebab is translated to skewer of grilled meat and encompasses many variations of the kebab.
In the Middle East, kebabs are not always prepared on a skewer and do not always consist of cubed meat and veggies.

One Simple Sample, How to Mekae Kebab
Joojeh kebabs are a Persian type of kebab that has a unique marinade. It is perfect grilled with chicken breasts or whole pieces of chicken, grilled or baked.
Cook Time: 30 minutes
Ingredients:

* 1lb boneless, skinless, boneless chicken breasts, cut into 1 inch chunks
* 1/2 cup olive oil, plus 1 tablespoon warm water
* 1 large yellow onion, grated
* saffron (about 10 strands)
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/8 teaspoon crushed red pepper

Preparation:
Rinse chicken with cold water and dry. Cut into 1 inch chunks. Mix together remaining ingredients to make a marinade. Soak chicken breast pieces in marinade for 24 hours prior to cooking in the refrigerator.

Preheat grill to medium high or oven to 350 degrees (F). Place chicken cubes on skewers and cook until chicken reaches at least 165(F), about 15-20 minutes on the grill or 20-30 minutes in the oven.

Serve joojeh kebabs over a bed or basmati rice with grilled vegetables.

References :
1. http://en.wikipedia.org/wiki/Kebab
2. http://mideastfood.about.com/od/kebabs/a/kebab101.htm
3. http://mideastfood.about.com/od/kebabs/r/Joojeh_Kebab.htm

Dim Sum

Dim sum (literally meaning "touch the heart") is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It is usually served in the mornings until noon time at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day. Dishes come in small portions and may include meat, seafood, and vegetables, as well as desserts and fruit. The items are usually served in a small steamer basket or on a small plate. Yum cha (literally "tea drinking") is the term used to describe the dining session, especially in contemporary Cantonese.

How to Make Dim Sum
Here is a simple dumpling you can make at home. Once you've mastered the basic technique, you can change the filling, change the wrapper and alter the folds to create a variety of treats.
If you have a pasta pot with a steamer insert, this works well. If you're near a Chinatown or other restaurant supply store, you could pick up a bamboo steamer basket for full effect.

Basic Chinese style dumpling mix:

For pork dumplings start with:

* 1 lb of ground pork
* 1/2 lb of nappa cabbage or leek (steamed or boiled, chopped, press out water)
* 1/2 C scallion
* 2 TBSP or more minced fresh ginger
* 2 TBSP minced fresh garlic


Mix together: 1 TBSP of wine (Chinese Shiaoxing wine or sake) with 3 TBSP soy sauce, 1 tsp salt, 3 TBSP sesame oil. Add to ingredients above. Cornstarch or egg white may be added to bind if it seems loose.
You will also need the wrappers. These can be purchased in most Asian grocery stores. Many conventional grocery stores now carry them as well.
Make a "paste" of cornstarch and water. You'll use just a bit of this to seal your dumplings.


How to fold dumpling using round wrappers:

1. Hold the wrapper in your left hand.
2. Place about a half TBSP of filling in the center of the wrapper.
3. Fold into half moon shape.
4. Using your right index finger and thumb make a fold with the top half, sealing it to the bottom with a dab of cornstarch "paste".
5. Pleat three or four times and you've got a dumpling.

If using square wrappers:

1. Place the filling in the middle, as above.
2. Fold into triangle.
3. Seal edges with cornstarch "paste".
4. Bring far corners together and seal with cornstarch paste.
5. This will give you a classic "won ton" shape.


To Cook the dumplings:

1. Bring water to boil. I like to add a slice of fresh ginger to it.
2. Line the steamer basket with several leaves of nappa cabbage.
3. Drizzle sesame oil lightly over leaves.
4. Place dumplings on cabbage with space between.
5. Place lid on pot.
6. Steam for approximately 8-10 minutes.


Dumplings may also be boiled or pan-fried. To make traditional Japanese style gyoza we pan fry (in a TBSP or so of hot oil) then add about 1/2 C of water to the pan and cover. They're cooked when the water evaporates.


Dipping sauce:

You can get pretty creative with the sauce. To a small dish of soy sauce you can add any of the following to taste:

* Vinegar
* Sugar
* Sesame oil
* Chopped scallion or red chiles
* Chili sauce

Learn how to make dim sum by video
Click this http://www.youtube.com/watch?v=8yEfPQbRY5U

References :
1. http://en.wikipedia.org/wiki/Dim_sum
2. http://www.spongefish.com/creations/1213-How-to-make-Dim-Sum-at-home/steps/1
3. http://www.youtube.com/watch?v=8yEfPQbRY5U

Nasi Lemak, Malay Food

Nasi Lemak is the national dish of Malaysia. It's eaten any time. If you are a citizen of Malaysia, you'll eat Nasi Lemak at breakfast, lunch, dinner...... Any time of the day!
It's cooked in coconut milk, with pandan leaves and even ginger or a stalk of lemon grass.
Nasi Lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish.

In Indonesia, Nasi Lemak calles as Nasi Uduk. Because Indonesia and Malaysia is a neighborhood, so it's not strange they have a same dish.

Japanese Food, Sushi !

What is shusi?
Sushi is not raw fish. Raw fish is called sashimi in Japan and is not the same as sushi. Sushi indicates foods that use rice seasoned with sweet rice-wine vinegar. Of course, raw fish is the most popular ingredient in sushi, but the main element of sushi is Japanese sticky rice. There are many kinds of sushi, which don't include raw fish. Cooked fish, shellfish, and various other ingredients can be combined in sushi.

Sushi Came From China
The origin of sushi is not Japan. It is said that sushi was introduced into Japan in the 7th century from China. People began making sushi to preserve fish by fermentation when there were no refrigerators. Since salt and rice were needed in order to ferment fish, sushi became to be closely related to rice in Japan. Then, it developed into current sushi which combine fish.

How to Eat Sushi

1. Clean your hands by using an oshibori (hot towel).
2. Put soy sauce for dipping in the small dish.
3. Mix a bit of wasabi (Japanese horse radish) with the soy sauce if you want. Since wasabi is already placed in each sushi piece, you don't need to do this.
4. When you eat nigiri-zushi (hand-pressed sushi), pick up one sushi piece between your thumb and middle finger, putting the index finger on top.
5. Dip the end of the neta (ingredients/fish slices side) into the soy sauce.(not the rice part)
6. Bring the sushi to your mouth and bite in half.
7. Before your next bite, again dip the neta side in the soy sauce.
8. When you eat maki-zushi(rolled sushi), place the whole piece in your mouth if you can. Maki-zushi falls apart easily when you bite.

Sushi Restaurants in Japan
For more information about sushi restaurant in Japan, please read in this link. Sushi Restaurant.