What does a small, certain happiness feel like? In four words: a joyful heart. Southeast Asian cuisine stands out distinctly among Chinese and foreign culinary traditions, and the mere mention of it is enough to make one's mouth water. It possesses that kind of magic. Southeast Asian food excels in using various spice combinations, so today, let the editor guide you all on a journey of Southeast Asian cuisine on your taste buds!
Among Chinese and foreign cuisines, Southeast Asian cuisine is distinctive, and its mere mention is enough to make one's mouth water. It has this kind of magic.
I. Pineapple Seafood Fried Rice
Pineapple Seafood Fried Rice
It may seem complex, but it's actually simple and delicious, and its presentation is also quite appealing... Worth a try!
Ingredients and Quantities:
1 fresh pineapple, an appropriate amount of shrimp, an appropriate amount of clams, 1 medium-sized squid, 2 bowls of white rice, 1 small pack of mixed vegetables (green peas, corn kernels, and carrot cubes), about 2 tablespoons of pineapple chunks, 1 tablespoon of black raisins, 1 teaspoon of minced garlic, 2 teaspoons of minced shallots, 1 teaspoon of turmeric powder.
Seasonings:
1 teaspoon of chicken powder, 1 teaspoon of salt, 1 teaspoon of light soy sauce, 2 slices of ginger, 1 teaspoon of Shaoxing wine.
Method:
1. Marinate the seafood with 2 slices of ginger and 1 teaspoon of Shaoxing wine, then drain and set aside;
2. Cut off the top 1/4 of the pineapple horizontally, discard or keep it as a lid. Hollow out the flesh from the remaining 3/4 of the pineapple, soak it in salt water for 10 minutes, then drain and set aside;
3. Heat a wok, add 1 tablespoon of oil, stir-fry the minced shallots, garlic, and turmeric powder slowly over low heat until fragrant. Add the white rice and stir-fry until the grains are separate;
4. Add the seafood, raisins, pineapple chunks, and mixed vegetables. Finally, add the seasonings and stir-fry until everything is well combined.
Little Tips:
1. The pineapple flesh must be soaked in salt water; otherwise, it might cause throat discomfort after eating;
2. The seafood ingredients can be changed according to personal preference.
II. Curry Chicken and Raisin Rolls
Crispy and soft Curry Chicken and Raisin Rolls, both flavorful and delicious, are perfect as appetizers to go with wine.
Ingredients and Quantities:
3 tablespoons of California raisins, 1/2 pound of ground chicken, 16 spring roll wrappers.
Seasonings:
1 tablespoon of soy sauce, 1 tablespoon of coconut milk, 2 teaspoons of curry powder, 3/4 teaspoon of salt, 2 teaspoons of minced ginger, 1 and 1/2 teaspoons of minced garlic, 2 tablespoons of oil, 3/4 teaspoon of sugar.
Method:
1. Pour oil into a pan, stir-fry the minced ginger and garlic until fragrant;
2. Add the curry powder and ground chicken, and stir-fry until combined;
3. Add soy sauce, coconut milk, salt, sugar, and raisins;
4. Stir-fry until the chicken is fully cooked;
5. Transfer the filling to a large bowl to cool;
6. Place a small amount of filling on a spring roll wrapper and roll it up;
7. Use 3-4 tablespoons of oil to pan-fry the rolls until golden brown.
III. Osmanthus Pork Patties
This is a unique dish created by the owner of a certain hawker stall in Ipoh, Malaysia. Interestingly, this "Osmanthus Pork Patty" doesn't actually contain any osmanthus.
Ingredients and Quantities:
400 grams of ground pork, 2 tablespoons of minced garlic, 3 tablespoons of chopped water chestnuts, 3 tablespoons of chopped carrots, 1 tablespoon of dried shredded squid, 1 tablespoon of chopped cilantro, 1 egg.
Seasonings:
1 teaspoon of salt, 1/2 teaspoon of pepper, a little sesame oil.
Sauce:
2 tablespoons of light soy sauce, 3 tablespoons of water, 1 tablespoon of fried garlic oil, 1/2 teaspoon of sugar.
Method:
1. Place the ingredients in a large bowl, add the seasonings, and stir in one direction until the mixture becomes sticky. Form into flat, round patties;
2. Place in a steamer and steam over high heat for 15 minutes until fully cooked;
3. Heat 1 tablespoon of oil, pan-fry the patties until both sides are golden brown. Remove from the pan, bring the sauce to a boil, and pour it over the patties.
Little Tips:
The Osmanthus Pork Patty must be made with half-fat, half-lean ground pork to achieve a texture that is soft yet has a satisfying bite.
Pineapple seafood