My name is Sophia Lim. I am the author-founder of these websites below and have written these three COOKBOOKS. I have the passion of educating the art of fine Asian Recipes and to give you tips to improve your culinary skills and expertise. Do see my websites below and learn to cook my Asian Recipes


https://www.specialasianfood.com (here the cookbooks are in PDF)

https://www.amazon.com/author/sophialim (here the cookbooks are in e-books)


You can order the printed version of The Oriental Cookbook online plus freight and it can be sent by parcel post to your address. Just send me email visionp@singnet.com.sg



FROM: _______________________________________________

An Entrepreneur pleasure to receive such a cookbook to achieve successful cooking

See my video in https://www.specialasianfood.com

Title Tag: Specialasianfood – Entrepreneurs Cookbooks Centre for Healthy Recipes

Asian food for home-cooked food.  Step-by-step instructions with photo for each recipe.
Get free secret recipes more culinary knowledge and skills from my 3 pdf. cookbooks.
Website http://specialasianfood.com
The Oriental Cookbook
The Asian Chinese Cookbook
Chinese Cuisines Snacks and One-dish Meal






500g chicken breast
2 pc dry bean curd
1 tbsp. garlic sliced
1 tbsp. ginger sliced
1 tbsp. red chili  sliced
10 basil leaves fresh
10 basil leaves deep fired
1 tbsp. olive oilSeasonings:
1 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tsp sugar
Salt and pepper to tasteMethod:
1.  Wash the chicken breast and sliced into quarter- inch thick.  Season with salt pepper, light and dark sauce, sugar, cornstarch and set aside for 30 minutes.
2.  Heat the oil in the frying pan and fry the garlic and ginger and chili until golden brown.  Add in the basil leaves and fry.
3.  Add the chicken pieces, some red sliced chili and fresh basil leaves and fry for 10 minutes.  Add the rest of the seasoning.
4.  Serve hot with white fragrant rice

Serves 4
Preparation time:  10 min
Cooking time: 15 minThis recipe is from The Oriental Cookbook
website http://www.specialasianfood.com

Picture (Folder 2) 121
Chicken Basil Chili Recipes


1 pineapple
4 bowls cooked rice
1 pc Chinese sausage sliced/pork floss
100g ham sliced
2 mushrooms sliced
1 tbsp. sliced shallot
1 tsp turmeric powder
1 tbsp. cooking oil
1 tbsp. light soya sauce
salt to taste
sprinkle pepper


1.  Brush clean under the water the pineapple husk.  Cut the pineapple into half and  scoop out the flesh and dice.
2.  Peel the prawns, slice sausage, ham, mushroom, shallot and set aside.
3.  Heat the frying pan and fry the shallot, sausage, prawns, ham, mushroom for 5 minutes until fragrant.
4. Add rice, diced pineapple, turmeric powder, salt, pepper and stir-fry till well mixed with some pork floss and fry for another 5 minutes.
5.  You can dish some of the fried rice into the hollowed pineapple or you can dish the rice on to the plate and garnish with pork floss and red chili
6. Serve hot.

Serves 4
Preparation time: 20 min
Cooking time: 10 minPineapple_Rice


Picture (Folder 1) 099
Grilled Garlic Prawns

500 big prawns
Aluminium foil 12″x 14
1 tbsp sugar
5 tbsp. water
1 tbsp. butter
Pandan leave
Boil all these for 3 mins high
1tbsp blachan
1 tbsp. ground chili
1 tbsp. ground garlic
1 tsp sugar

1.  Wash and clean the prawns and slit the back of the shell. Take out the dirt.
2.  Marinate the prawns in the prepared syrup for 15 minutes.
3.  Use satay stick to skew the prawns and stuff the grilled blachan on the prawns.
4.  Place the aluminium foil on the tray ad brush over with some butter.
5.  Place the prawns on it and grill for 20 minutes.
6.  Serve with lettuce and fragrant white rice.
Serve 4:
Preparation time: 15 min
Cooking time:  20 min



Picture (Folder 2) 123
Prawn Cutlets

500g medium size prawns
1/2 cup plain flour
1 tsp baking powder
1/2 tsp turmeric powder
1/2 tsp chili powder
2 eggs beaten
1/2 cup water
2 tbsp. chopped onion
1 tsp chopped ginger
1 green chili chopped
1 tbsp. spring onion
Salt and pepper to taste
Olive oil for deep frying

1. Sift the flour, baking powder, salt, turmeric, chili powders into a large mixing bowl. Add the beaten eggs in the center and stir to a smooth thick batter.
2. Mix the chopped onion, ginger, spring onion, green chili and prawns with the batter ad set aside for 25 min.
3. Heat the cooking oil in the frying pan. When it is hot drop the spoonful of batter with the prawns and fry for 10 minutes
4. Dish on to absorbent paper on the plate.
5. Serve hot with the chutney or sauce and fragrant white rice.


Serve 4

Preparation time: 20 min
Cooking time: 10 min




Picture (Folder 1) 114
North Indian Curry Prawns


300g big black prawns
1 tomato
200g ladies fingers
1tsp. pounded onions
1 tbsp. tamarind juice
1 tbsp. dried chili paste
2 tbsp. wet curry paste
1/2 cup 1st coconut milk
2 tbsp. cooking oil
1 stalk curry leaves
1.  Wash and cut off the feet and antennae of prawns and take out the dirt.
2.   Pound the onions and prepare the tamarind juice and chili paste.
3.  Heat the frying pan and pour the cooking oil.  Fry the onions for 2 minutes   Add the dried chili paste and wet curry paste and from for 6 minutes until fragrant.
4.  Add the 1st coconut milk, curry leaves, tomato and prawns and cook for 5 minutes.
5.  Serve hot with white fragrant rice.

Serves 4
Preparation time: 15 min
Cooking time: 15 min

This NORTH INDIAN CURRY PRAWN recipe is from The Oriental Cookbook written by Author-Founder Sophia Lim
Website: http://www.specialasianfood.com  SIGN UP at my home page right column with your name and email.  Subscribe and get a FREE Monthly Low Fat Recipe and learn cooking tips and secrets form my 3 PDF cookbooks Click Cookbook> See the 3 PDFs >BUY NOW and pay by Paypal you will be directed to Download the PDF cookbook of your choice.  If you have no Paypal click Guest and use your credit/master card fill-up bank details Pay and you will be directed to Download the PDF cookbook of your choice

See my Video and you can print out the pages of the PDF : recipe page must face the photo page on copy paper 70 gm and get 2 plastic cover with a spine from the stationery shop and make into a useful book for your kitchen use or you can just double click on the PDF and see from the computer.  As for the printed version of The Oriental Cookbook you can pay online  and email to visionp@singnet.com.sg with your receipt including freight (check with post office) and I will send the book to you by parcel post to your address


200g ikan tingerri fish sliced
1 big onion
1 big tomato
3 ladies fingers
2 tbsp tamarind juice
1 tbsp. cooking oil
1 tsp. sugar
Salt and pepper to taste

2 tbsp.pounded onions
1 tbsp. pounded dried chili
1 tsp. pounded fresh chili
1 tsp. ground kunyit
1 tsp. blachan
1 tsp. ground buah keras

1  Clean  the fish and slice and season with salt and pepper.  Cut the onion ladies fingers and tomato into 6 pieces
2.  Heat the oil in the frying pan and fry the onion for 2 minutes on high.  Add the rempah and fry until fragrant for another 6 minutes.
3.  Add the tamarind juice, sugar and salt to taste and boil for 10 minutes.
4.  Add the fish and tomato ladies fingers and cook for 5 minutes on high
5  Serve hot with white fragrant rice.

Serve 4
Preparation time:  15 min.
Cooking time:  15 min.

Picture (Folder 1) 117
Sambal Fish



Chicken Curry
Chicken Curry

1/2 chicken 500 gm
3 potatoes
1 cup 1st coconut milk
1 cup 2nd coconut milk
1 tbsp. olive oil
salt, soya sauce, pepper to taste
Rempah: (or can purchase curry paste)
1/2 tbsp. pounded fresh chili
1/2 tbsp. pounded dried chili
1/2 tbsp. pounded onions
1 tsp. pounded garlic
1/2 tsp pounded ginger
1 tbsp. olive cooking oil
1 tsp. pounded buah keras
1/2 tsp. pounded langkuas
1/2 tsp. kunyit (saffron)
1/2 tsp. blachan
1 stalk serai (lemon grass)
1.  Wash the chicken outside and inside clean free from fat and blood.
2.  Cut it into pieces and season with salt. soya sauce, pepper, Chinese rice wine and half the curry paste and put it in the fridge.
3.  You can buy $0.50 desiccated coconut from the market and use this for your coconut milk.  Put the desiccated coconut into a bowl and pour a bowl of water can squeeze out the coconut milk through a thin cloth and use as 1st coconut milk.  Likewise do for the 2nd coconut milk.
4.  Peel the potatoes and half it and half it again and cut into 3 portions.
5.  Heat the frying pay and fry the other half rempah for a few minutes until there is an aroma smell.
6.  Add the chicken pieces and fry on medium fire for a few minutes and add the 2nd coconut milk and cover and let it cook for 10 minutes.
7.  Then add the potatoes and the 1st coconut milk and mix well and cover for another 15 minutes stirring in between till cooked.
8.  Serve with fragrant white rice or bread roll.

Serve 6
Preparation time: 20 min
Cooking time: 25 minutes

This recipe is from The Oriental Cookbook by Sophia Lim See website: http://www.specialasianfood.com Sign Up at my home page and subcribe.  Get a FREE PDF Chinese Cuisines Snacks and One-dish Meal (the first 30 persons who sign up) and you will also get Free Monthly Low Fat Recipe.  To get more culinary secrets  purchase my PDF cookbooks online clicking Cookbooks>BUY NOW by Paypal credit card and download the PDF cookbook and send receipt to visionp@singnet.com.sg  Likewise you can get the printed version The Oriental Cookbook from me.  Sophia Lim Author-Founder.



500g chicken thigh
100g tomatoes
100g green peas
50g raisins
50g curry paste
2 tbsp. sliced shallots
2 tbsp. chopped ginger
1tsp pounded chili
1 1/2 cup 1st coconut
1 tbsp. olive oil
Salt and pepper to taste
1.  Wash clean the chicken thigh and marinate with salt, soya sauce and pepper.
2. Pound the garlic, ginger and chili.
3.  Heat the frying pan and pour the olive oil and fry the shallots until golden brown.  Add the curry paste and pounded garlic mix and fry for  5 min until nice aroma smell
4. Add the tomatoes, 1st coconut, salt and chicken thigh and simmer for 20 min stirring in-between cooking.
Cook the Rice:
3 cups biriyani rice                    2 cinnamon
2 cardamon                               5 pandan leaves 
2 cloves                                     3 cups water
1.  Wash and soak the rice, cardamom, cloves, cinnamon and pandan leaves in water for half an hour.  Then cook the rice for 20 mins.
2.  Add the chicken thigh, green peas and raisin and mix them.  Simmer for another 15 mins until cooked.
3.  Dish on to the plate and serve.
Serves: 6
Preparation time:  30 min
Cooking time:  60 min
This recipe is from The Oriental Cookbook

Picture (Folder 1) 118
Nasi Biriyani