Asian Recipes

[Anonymous]

It's meatless Monday for my family..



Tonight I am making sautéed green pepper, eggplant and potato.



Ingredients:

1 eggplant

2 potatoes

2 green peppers

chopped green onion

chopped ginger

chopped garlic

white sugar

salt

soy sauce

wet cornstarch (the proportion of the cornstarch and water should be 1:2)



Directions:

1.  Place a wok over high heat..



Add some cooking oil and heat to 70 degrees centigrade (158 degrees Fahrenheit)..



Add the potato pieces and stir well until they turn golden and appear a little transparent..



Remove them from the wok and reserve..



Add the eggplant and fry until turn golden..



Remove and reserve..



Add the green pepper, stir-fry it for 2-3 seconds, remove and reserve.



2. Leave some cooking oil in the wok, swirling to coat the sides..



Add in the chopped green onion, ginger and garlic and stir-fry for 10 seconds until fragrant..



Add the fried potato, green pepper and eggplant, and stir-fry them for 2-3 minutes.



3. Add salt, white sugar, soy sauce and wet cornstarch, and stir-fry them for a further 20 seconds.



4. Turn off the heat and serve.



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[Obvious Li]

fash....will you adopt me......................pls

[Anonymous]

fash....will you adopt me......................pls

Only if you keep your room clean Mr. Obvious Li.

 :)

[Anonymous]

We had lemon chicken tonight.





Ingredients:

1.5 lbs skinless, boneless chicken breast/thigh, cut into small pieces

1/2 cup corn starch plus 1/4 cup all-purpose flour, sifted and combined well

Oil, for deep-frying

1 teaspoon white sesame





Marinade:

1 tablespoon soy sauce

1 tablespoon Shaoxing wine, optional

1 tablespoon corn starch





Sauce:

5 tablespoons lemon juice

3 teaspoons sugar

5 tablespoons water

2 teaspoon corn starch

Pinch of salt, or to taste





Directions:

Marinate the chicken with the marinade for 30 minutes..



Mix all the ingredients for the Sauce and set aside.



Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.



Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.



Dish out, top with the white sesame, and serve immediately.

[Odinson]

Would you invite me to your table?

[Anonymous]

Would you invite me to your table?

Yes, if you were mindful of your manners you would be welcome to dine with my family.

 :)

[Anonymous]

Would you invite me to your table?

Yes, if you were mindful of your manners you would be welcome to dine with my family.

 :)

Fuck, you'll let anyone into your house.

[Anonymous]

Here is a recipe I found for Asian/Hawaiian beef stew..



It was very tasty.



Ingredients:

• 2 pounds stewing beef (try sirloin or blade roast)

• 2 tablespoons vegetable oil

• 3 large onions

• 2 cans tomato sauce

• 6 medium potatoes, cut to the size of small stones

• 2 large carrots, cut to the size of bottle corks

• 5 cloves garlic

• 1 tablespoon plus 1 teaspoon salt

• Thickener:

• 4 tablespoons flour

• pinch of sugar

• 1 tablespoon soy sauce (light soy sauce)

• 1 cup water



Preparation:

Finely mince the garlic and half of one of the onions.  Heat the cooking oil in a large pot.  Add the garlic and onions and brown.  Add the beef and salt and saut until beef is thoroughly browned.  Add tomato sauce and enough water to cover the beef.  Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).



 Meanwhile, cut the remaining onions into wedges (six to an onion).  Add the potatoes to the pot and again bring to a boil.  Replace the lid and simmer another half hour.  Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.



 Mix the thickener ingredients (flour, sugar, soy sauce and water) in a small bowl.  Make sure to get all the lumps out. Bring the stew back up to a boil.  Add thickener, stirring constantly until well combined.  Simmer another 10 minutes.  Serve on plates over steaming hot white rice.

[Odinson]

Would you invite me to your table?

Yes, if you were mindful of your manners you would be welcome to dine with my family.

 :)

I´ll be a gentleman.

[Odinson]

Would you invite me to your table?

Yes, if you were mindful of your manners you would be welcome to dine with my family.

 :)

Fuck, you'll let anyone into your house.

Ok you are indeed attractive female. Those wedding pics were full of beautiness.

The ones you posted in the show your pics thread.



Awesome. Your husband is very lucky.  :D

[Odinson]

I could never be the prince.. I´m the princes bodyguard.

[Odinson]

Duppel.

[Anonymous]

I served a Korean meal tonight of pork bulgogi, kimchi, and side dishes of pickled radishes, bean spouts and spinach.



Ingredients:

1000g  pork shoulder butt, thinly sliced

3 tablespoons (45ml) soya sauce

1 tablespoons caster sugar

3 teaspoons crushed ginger

¼ teaspoons ground black paper

½ teaspoons sesame seeds

2 teaspoons red pepper powder

2 tablespoons Korean hot pepper paste

2 tablespoons Korean BBQ sauce

1 onion, sliced



Directions:

1.Place be pork in a large bowl.



2.In a small bowl, whisk together soy sauce, sugar, ginger, black pepper, sesame seeds, red pepper powder, hot pepper paste, and BBQ sauce..



Pour over pork, and toss to coat. Marinate in the refrigerator for at least 3 hours or overnight.



3.Preheat frying pan over medium to high heat..



Add pork; cook, stirring frequently, until pork begins to brown. Add onion, and cook for another 10minutes.

[Anonymous]

We are having Chinese style beef brisket tonight..



Ingredients:

•4-5 pound  beef brisket

•1 quart beef broth

•2 tablespoons peanut oil

•1/3 cup soy sauce

•8 cloves garlic, peeled and chopped

•4 ounces fresh ginger root, peeled and chopped

•1 cup granulated sugar

•2 tablespoons whole anise seed

•1/2 cup chopped fresh cilantro

•salt and pepper  to taste



Directions:

Preheat oven to 325°F. Pat the brisket dry with paper towels, and season on both sides with salt and pepper. Add the oil to the pot on the stovetop. Sear the brisket on each side over medium-high heat. Add the broth and the soy sauce to the pot and bring to a boil. Add the garlic, ginger, cilantro, aniseed, 1/4 tsp. ground pepper, and the sugar. Stir to dissolve the sugar, cover, transfer to the oven, and cook for 2–1/2 hrs, or until the meat is fork tender, but not falling apart. Transfer the meat to a shallow baking dish and cover with tightly with foil or a lid while you finish the sauce. Strain the sauce through a mesh sieve and return to the pot. Return pot to the cooktop, and bring to a rapid boil, uncovered. Let it reduce to about half, until it starts to become syrupy. Slice meat across the grain. Spoon reduced sauce over meat and serve.

[Anonymous]

Chilli chicken with jasmine rice tonight.



Ingredients:

For the sauce

4 garlic cloves, finely chopped



2.5cmpiece fresh root ginger, peeled, finely chopped



1 red chilli, de-seeded, finely chopped



½ red pepper, de-seeded, sliced into strips



2 tomatoes, sliced



5 tbsp water



2 tbsp tomato ketchup



1 tsp light brown sugar



For the chicken

1 tbsp groundnut oil



1 lb skinless chicken breast fillets, sliced



1 courgette, sliced into strips



½ red or yellow pepper, de-seeded, sliced into strips



2 tbsp light soy sauce



2 large spring onions, sliced lengthways



boiled jasmine rice, to serve



Preparation method:

1.For the sauce, place all of the sauce ingredients into a food processor and blend until smooth.



2.For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.



3.Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.