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Cooking Method - Stir-Fry

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

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In this recipe, cookbook author Esly Vande Weerdt-Schiefflers highlights the unique and wonderful tastes of Indonesian cuisine.
This recipe and others can be found in the following article:
Typically, this fired up but sweet shrimp dish is served over rice with sliced cucumbers on the side. The recipe was provided by Indrapura Restaurant, but there were some language difficulties and I was forced to improvise.
The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.
I’ve substituted shrimp for the prawns in this dish as they are more available and less expensive. And after all, prawns are just really big shrimp. Since they signify good fortune and happiness they are usually included in a traditional New Year’s feast. If you want to increase the heat, use either small dried red chiles or crushed chiles as increasing the chile paste will change the flavor of the dish.
East meets the Southwest in this recipe, which illustrates the fact that the basic stir-fry technique can be applied to just about any cuisine.
In Indonesia, this is the preferred method of cooking water buffalo, a fairly tough meat. Since they are scarce in Amsterdam, this recipe from Indrapura Restaurant features beef. It is served over rice. The chef at Indrapura notes: "Use mature coconuts. Taste before you add salt during the cooking." To make coconut milk from scratch, grate the coconut and soak the flesh in hot water.

This recipe and others can be found in the following article:


The Tongue-Numbing "Flower Pepper" of Sichuan Province

by Kimberly Dukes


Featured Rapid Recipe

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