Recipes – Page 2 – LCA International Mission

Chicken Mee Goreng

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Serves 4 Ingredients 750 grams chicken thigh fillets, trimmed and diced 1 tbs cooking oil (peanut) 250g packet long-life dried noodles 4 shallots, sliced thinly 2 bunches of bok choy, trimmed, sliced stems, and leaves shredded ½ cup of Kecap Manis (available in most supermarkets in sauce aisle) Garnish: finely sliced chilli or capsicum Method […]

Fish cakes with lime sauce

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Makes 18 Ingredients 750 g firm white fish fillets (such as snapper or ling), coarsely chopped 1 garlic clove quartered ½ cup fresh coriander leaves 3 kaffir lime leaves, centre veins removed and finely shredded 3 teaspoons red curry paste 2 tablespoons fish sauce 8 green beans, finely sliced Pinch salt Vegetable oil for shallow […]

Thai Chilli Chicken Basil

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Serves 4-6 Ingredients 800g chicken fillet (thinly sliced) 2 large cloves garlic (minced) 1 birdseye chilli (deseeded and finely chopped) 3 tbsp oil (coconut, vegetable, peanut or canola), for frying 1 cup basil leaves (preferably Thai holy basil) Sauce 2 tsp light soy sauce 3 tsp oyster sauce 3 tbsp fish sauce 3 tbsp water […]

Char Kway Teow

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Serves 4-6 Ingredients 200g chicken thighs, finely sliced 200g prawns, peeled and deveined 200g dried rice noodles (or 500g fresh noodles) 100g (1½–2 cups) bean sprouts 3 green shallots, chopped 3 cloves garlic, finely chopped 1 red chilli, finely chopped and crushed 2 tbsp soy sauce 3 tbsp ketjap manis sauce 1 tbsp oyster sauce […]

Thai Chicken Salad

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Serves 4-6 Ingredients 1 cooked or BBQ chicken; skinned, boned and shredded 200g thin rice noodles 200g snow peas, topped and tailed 200g green beans, topped and tailed and cut in half 4 spring onions, thinly sliced 250g punnet cherry tomatoes, halved 2 cups Thai basil leaves 2 cups mint leaves Juice of 2 limes […]

Cambodian Spicy Coconut Fish

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Serves 4 Ingregients ¼ cup fresh lemongrass 2 kaffir lime leaves 4 slices fresh galangal root ½ cup fresh coriander leaves 1 small onion 2 cloves garlic, peeled 2 chillies (optional) 1 large capsicum 1 cup water 2 tbsp vegetable oil 700gm white flesh fish (rinse and pat dry with paper towel) cut into chunks […]

Malaysian Spicy Chicken

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Serves 4 Ingredients Paste 8 chicken thighs, bone in 2 tsp turmeric 2 tsp curry powder ¾ tsp salt Water Cooking oil for frying 3 cloves garlic, finely chopped 3 cm ginger, finely grated 1 tsp curry powder 1 tsp chilli paste 6 tblsp tomato sauce 2 tblsp palm sugar syrup (honey or sugar syrup) […]

Fish and Vegetable Korma

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Serves 4 Ingredients 3 heaped tbsp Patak’s korma paste 700g firm white fish (eg flake, ling, butterfish), scaled, pin-boned and cut into even chunks Olive oil Bunch spring onions, trimmed and finely sliced 1 capsicum (seeded), cut into chunks 1 zucchini, diced into chunks 1 carrot, thinly sliced 1 tin 400ml low-fat coconut milk 6 […]

Khmer Stir-fried Chicken and Snow Peas

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Ingredients 2 tbsp vegetable oil 1 cup water 2 cloves garlic, minced 1 tbsp fish sauce 800g chicken breast, sliced thinly 1 tbsp cornflour 1 tbsp sugar 1 onion, sliced 1 tbsp soy sauce 1 carrot, peeled and sliced thinly ¼ tbsp black pepper 500g snow peas (cut tips off ends) Method In a small […]

Pad Thai

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Serves 4 Ingredients 200g dry Pad Thai rice noodles 400g cooked/ boiled chicken (chopped finely) 250g cooked prawn meat (optional) 2 cloves garlic, finely chopped 4 small onions, peeled and sliced 1 capsicum sliced 1 tsp chilli flakes / or 2 fresh green chillies finely chopped 1-2 tbsp peanut oil (can be substituted) 2 tbsp […]

Showing 11 to 20 of 30 results

Chicken Mee Goreng

Fish cakes with lime sauce

Thai Chilli Chicken Basil

Char Kway Teow

Thai Chicken Salad

Cambodian Spicy Coconut Fish

Malaysian Spicy Chicken

Fish and Vegetable Korma

Khmer Stir-fried Chicken and Snow Peas

Pad Thai

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