© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Son-in-law eggs (kai loug kheuh), a Thai street food staple, are pre-boiled for 6 minutes to achieve their coveted creaminess, then dropped into piping hot fat / oil to crisp up.
In Thai legend, these fried boiled eggs were cooked by a protective mother who was less than happy with how her daughter was being treated by her son-in-law. So, she served him two deep-fried eggs as a delicious warning that a certain pair of his own will be next in line for the deep fryer.
Gruesome lore aside, these eggs are tangy, sweet, salty, and savory and are a hit with kids, namely for their crisp golden exterior, creamy centre and the rich, sweet and sour caramel sauce they’re coated in. This recipe from Delicious is a more adult version spiced up with fresh and fried chilli peppers.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These Bengali styled fried chicken are crispy, spicy and flavourful! The use of garam masala, ground turmeric, cumin, coriander, ginger and garlic paste and chilli powder adds warmth, colour, and depth to this simple dish, while the tapioca starch coating ensures that the chicken becomes super crispy on the outside while remaining juicy and tender on the inside. A flavour explosion in every bite and and you really can’t mess up chicken thighs as they are delicious prepared at any way. Dip these crunchy bites into a chilli aioli sauce and you won't be able to stop yourself from eating the whole plate.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These marinated eggs are soft/hard boiled eggs soaked in a savory Asian marinade made with gluten free soya sauce, coconut sugar, rice vinegar, broth, spring onion, garlic, ginger and sesame seeds, transforming them into the perfect low carb snack or enjoying them over some steamed rice or noodles. Soak the eggs for at least 2 hours, preferably overnight or up to 24 hours. I wouldn't leave the eggs in the marinade for longer than 24 hours as they can get pretty rubbery. Store the eggs in an air-tight container for a week.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Crispy, tender and well seasoned, this Chinese salt and pepper chicken is great served with rice and some bok choy. Use chicken breast if you want to, just keep in mind that they might dry out after frying and sauteing. You can modify the amount of heat in this recipe by removing seeds if prefer milder or using even more and hotter chillies. You can use this recipe with prawns, pork, or tofu.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Dhansak is a popular Indian dish with it's roots in Persian cuisine. Traditionally, dhansak curry is made with mutton or goat, lentils and vegetables. This recipe uses eggplants without meat, but is still bursting with flavour and sure to become a favourite if you enjoy curry. You can use whatever vegetables you like, pumpkin, carrot, or cauliflower all work great. Dhansak is normally quite mild, but if you prefer really hot curries then it is easy to spice it up.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

No chicken curry will taste exactly the same throughout Sri Lanka as everyone has their own recipe and ratio of spices and ingredients. However, Sri Lankan curries basically use coconut, curry leaves, onions, and SOME chillies and a special roasted curry powder. But you can use madras curry powder or make your own if you can't find Sri Lankan curry powder and use bay leaves if you can't find curry leaves. This is the perfect make-ahead dinner-party dish and so easy too. You can marinate the chicken with the prepared masala curry and keep for up to 2 days in the fridge, just bring it back up to room temperature before roasting.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Curry is something special and so versatile that cooking and eating it never gets boring. They are a little reminiscent of stews and taste particularly good when served warm with rice or flatbread. You can add some chickpeas or chicken to your curry so that you don't miss out the proteins. It's a super-easy recipe to make and perfect for weeknight dinners.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Fresh, crispy and sweet snow peas are really ideal for a quick stirfry. You can also add protein (chicken, prawn, egg or tempeh) to this simple dish. It's easy to prepare and ready within 15 minutes. Just simply shred the trimmed snow peas and toss with chilli and ginger for maximum flavour and crunch.
Snow peas, aka Chinese pea pods, are young and flat with very small peas inside (different from rounded snap peas) and typically available all year-round, but the peak season is spring through early winter. As their name implies, snow peas can survive frost and snow.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Sri Lankan curry is usually heavily spiced and uses a blend of fresh spices and aromatics. This typically includes cumin, coriander, fenugreek seeds, mustard seeds, and curry leaves. The curry is usually prepared with coconut milk and commonly served with rice. If you can't find fresh curry leaves, use dried one or even pandan leaves. Don't like carrot? Use cauliflower, sweet potatoes, eggplants or green beans or a mixture of vegetables.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

An irresistibly rich pork roast recipe with Asian flavours like miso, mirin, fresh ginger, and rice wine. Served with a simple blanched bok choy (and steamed rice if desired) for a perfect weekend meal. Mirin is a Japanese sweet rice wine made for cooking. If you don't have mirin on hand, use a sweet marsala wine or Sherry. Another alternative is to use rice wine vinegar, but keep in mind to cut the amount called for in half and then add some sugar (1 teaspoon for every tablespoon of rice wine vinegar) to replicate the sweetness of mirin.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Rendang is a popular dish made with meat (usually beef but sometimes chicken or mutton) stewed in coconut milk and spices such as ginger, chilli, galangal, lemongrass, garlic, shallot or/and onion, kaffir lime leaves and turmeric. It is believed to originate from West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore. It is usually served with rice and steamed greens. You can add some toasted desiccated coconut flakes to help thicken the sauce if you prefer it an even drier stew.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Peanut butter curry chicken with a kick from chilli and lots of warming spices along with organic natural peanut butter as the base of the curry sauce. It's naturally gluten free, dairy free and keto-friendly. Orginal recipe from BBC Good Food calls for 400 ml coconut cream, I used only half with some homemade broth. Serve with some steamed greens if desired.