Asian Recipes

[Saltydog]

I guess the frying pan goes in the oven..

Chicago style I now see....

[Saltydog]

I hate as many of them as you do.

[Odinson]

http://www.stormfront.org/forum/t318738/">http://www.stormfront.org/forum/t318738/

I guess that is recipe. Mixing vanilla with chocolate.

[Anonymous]

Saltydog, please do not post links to racist forums..



I deleted one already and I will continue to do so if I see that again.

[Saltydog]

Spring Rolls



Ingredients:

•6 dried black mushrooms

•1/4 pound lean pork

•Marinades for Shrimp and Pork:

• 1 tbsp soy sauce

•1/4 teaspoon sesame oil

•A pinch of cornstarch

•10 medium raw shrimp, shelled and deveined

•1 tablespoon rice wine, dry sherry or sake

•1 teaspoon cornstarch

•Other:

•1 cup mung bean sprouts

•1/2 red bell pepper

•4 Chinese garlic chives

•1/2 carrot

•1 cup shredded Napa cabbage

•Sauce:

•2 tablespoons oyster sauce

•1 tablespoon Chinese rice wine or dry sherry

•2 tablespoons dark soy sauce or low-sodium chicken broth

•1 teaspoon sesame oil

•For Frying Spring Rolls:

•4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying

•1 teaspoon chopped garlic

•1 teaspoon chopped ginger

•24 spring roll wrappers

• Dipping Sauces:

• plum sauce or duck sauce

•Chinese hot mustard



Preparation:



Spring Rolls Directions:

 Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.

 

Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.

 

Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.

 

Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.

 

In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.

 

Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.

 

Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.

Can you freeze these?

[Saltydog]

Bump

[Odinson]

Saltydog, please do not post links to racist forums..



I deleted one already and I will continue to do so if I see that again.

Stormfront? It´s not that racist it seems. It´s not like you just walked into auschwitz.

[Odinson]

I salted some freshwater whitefish and cooked it.

I boiled new potatoes and made a butter onion sauce. The butter needs to be melted so that it can be just dropped on the potatoes.

[Anonymous]

We are having barbequed steak, potatoes and corn tonight..



I am going to serve this kale salad.



Kale salad is super easy to make, here's how:



1. Thoroughly wash and chop one large bunch of fresh kale, then place the chopped kale in a gallon Ziploc bag.

2. Minced some garlic, about six cloves, and set aside.

3. Squeeze one whole lemon in a bowl, and then add olive oil to the bowl (about twice the volume of lemon juice).

4. Add the minced garlic to the lemon and olive oil, then lightly whisk.

5. Pour the dressing over the chopped kale, seal the bag, and refrigerate for at least 12 hours.

6. Serve with grated parmesan.

[Anonymous]

Ground beef in sauce over noodles.



For the sauce

1/4 cup beef stock

1 tablespoon soy sauce

1 tablespoon ground bean sauce

1/2 tablespoon cooking wine

1/2 tablespoon sugar

2 teaspoons cooking oil

1 teaspoon finely minced garlic

1/4 cup minced onions

4 dried chili peppers, cut in half, seeds shaken out/discarded

1 pound lean ground beef

1/2 cup carrots

I bunch of spring onions

1/2 cup chopped baby corn (1/2 can)

1 teaspoon cornstarch + 1 tablespoon cool water, mixed in small bowl

cooked noodles



Mix the sauce ingredients together, set aside. In a wok or large saute pan over high heat, add the cooking oil. When the oil is just getting hot, add the garlic, onions and the chili peppers, fry until fragrant about 30 seconds. Add the ground beef and stir fry for 1 minute until browned.



Add the frozen vegetables and baby corn and stir well. Pour in the sauce and turn the heat to medium. Bring sauce to a boil.



Pour in the corntarch/water mixture and continue to simmer for another 30 seconds, until sauce has thickened. Taste and adjust for seasoning – you may add a little more soy sauce if needed. Serve over noodles or rice.

[Anonymous]

Taiwanese chicken curry rice



Ingredients

3 large potatoes, peeled and cubed

1 medium size brown onion, peeled and cut into large chunks

500 g of chicken thighs, cut into cubes and marinated with ingredients marked*

1 tsp of grated ginger*

1 tsp of grated garlic*

1 tsp of light soy*

2 tbs of vegetable oil

4 tbs of curry powder (see notes)

2 tbs of light soy

1.5 tbs of sugar

1.5 l of stock

corn flour solution for thickening

steamed rice to serve

blanched snow peas to serve



Directions

Cut and marinate chicken with soy and ginger, prepare the vegetables..



Heat wok until smoking then saute onion until lightly charred, add chicken and continue to cook on high heat for a minute..



Add curry powder and potato cubes and stir fry for a further minute, make sure everything is well coated with curry powder..



Transfer the content from the wok to a clay pot, add stock, sugar and soy and simmer until potato is tender..



Finally thicken the curry with a little corn flour solution, check for seasonings before serving..



Ladle chicken curry over a bed of steaming hot rice and some blanched snow peas on the side.

http://4.bp.blogspot.com/-10v9-smypXA/UD_7wwtPCkI/AAAAAAAAMvs/BeSTOCwUTrw/s400/tccr.jpg">

[Anonymous]

Braised beef brisket with daikon radish.



Ingredients:

2lbs Beef Brisket - chopped into chunks

1lb Daikon Radish - peeled and chopped into chunks

1/4 cup wine

5 slices Ginger

3 cloves Garlic - crushed

1 1/2 tbs Chu Hou Sauce

1 Star Anise

1 Cinnamon Stick

1 small piece of rock sugar

Light soy sauce

Cornstarch

 

Directions:

Brown beef in a large pot with a little bit of oil then remove from pot..

In the same pot, add ginger and garlic, saute until fragrant..

Deglaze with wine..

Add beef brisket..

Mix in Chu Hou sauce..

Add star anise, cinnamon stick, rock sugar and enough water to cover all ingredients..

Add radish, bring liquid to boil, lower heat and cover to simmer until meat is tender (at least 1 1/2 hours)..

Stir the ingredients around half way through..

Add light soy sauce to taste..

Thicken with corn starch.

http://farm4.static.flickr.com/3614/3533771229_71b93a39d6.jpg">

[Anonymous]

Sweet and sour pork with black rice vinegar



Ingredients:

• 1 pound pork tenderloin

•Marinade:

•2 teaspoons dark soy sauce

•2 teaspoons Chinese rice wine or dry sherry

•1/4 teaspoon salt

•Other:

•2 tablespoons black rice vinegar

•1/4 cup white rice vinegar

•1/3 cup granulated sugar

•2 teaspoons cornstarch dissolved in 2 tablespoons water

• 3 to 4 cups oil for deep-frying and stir-frying, as needed

•1 egg, lightly beaten

•1/4 cup cornstarch

•1 small onion

•2 medium carrots, peeled and cut diagonally into 1/2-inch pieces

•1/2 green bell pepper, cut into cubes

•1/2 red bell pepper, cut into cubes



Preparation:

Cut the pork into 3/4-inch cubes..

Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the pork sit for 15 minutes.



While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.



 To prepare the sweet and sour sauce, bring the rice vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar..

Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the pork..



Heat the oil for deep--frying to 360 degrees Fahrenheit..

Dip the marinated pork cubes in the lightly beaten egg and dredge in the cornstarch..

Deep-fry the pork until it is golden brown and crispy (about 6 minutes)..

Deep-fry the pork in batches, taking care not to overcrowd the wok..

Be sure not to let the oil temperature drop below 350 degrees..

Remove and drain on paper towels. (If you have time, deep-fry the pork a second time to make it extra crispy).



Heat 2 tablespoons oil(Use another wok or frying pan if you have one, or clean out the wok)..

When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots..

Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.



Push the vegetables up to the sides of the wok..

Add the sauce in the middle and add the pork..

Mix everything together, cook briefly to heat through, and serve hot over rice.

[Berry Sweet]

When I have a chance, I'll look thru all these recipes!!  I want to make a dish that has those big fat noodles....with some beef and maybe an orange ginger sauce...

[Anonymous]

When I have a chance, I'll look thru all these recipes!!  I want to make a dish that has those big fat noodles....with some beef and maybe an orange ginger sauce...

We are going to an authentic Greek restaurant tonight called Spiro's..



Do you have any suggestions what I should order?