Asian Recipes

[Anonymous]

A bucket of KFC with fries and slaw.

[Anonymous]

Asian barbeque vegetarian tofu in the slow cooker.



Ingredients:

•2 packages of firm or extra firm tofu, pressed

•2 tbsp of hoisin sauce

•3 tbsp brown sugar

•2 tbsp soy sauce

•1 tbsp apple cider vinegar

•1 tbsp red pepper flakes

•1/2 tsp garlic powder

•salt and pepper to taste



Directions:

Combine all ingredients in a crock pot..



Cover and cook on low for 5-6 hours..



Serve with broccoli and onion over a bed of rice.

[Anonymous]

Tonight I made Szechuanese dish called "ants climbing a hill".



Ingredients:

•4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)

•5 dried Shiitake mushrooms

•1/2 pound ground pork



•Marinade;

•1 tablespoon light soy sauce

•2 teaspoons granulated sugar

•1 teaspoon sesame oil

•Pinch of cornstarch

•1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce

•2 slices ginger

•2 green onions



Directions:

Without removing the string wrapping around the transparent noodles, soak in hot water until they are pliable (about 5 minutes)..



Drain well and cut the noodles into shorter lengths and then remove the string wrapping.



Soak the dried shiitake mushrooms in hot water to soften..



Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit..



Cut the mushrooms into thin slices. (Note: if you don't want to use mushroom soaking liquid, substitute 1/4 cup chicken or vegetable broth).



Add the marinade ingredients to the ground pork, adding the cornstarch last..



Marinate the pork for 15 minutes..



If using the chili pepper, cut in half lengthwise, remove the seeds, and chop coarsely..



Finely chop the ginger and cut the green onion on the diagonal into 1-inch pieces..



Heat the wok over medium-high to high heat..



Add 2 tablespoons oil to the heated wok..



Add the marinated pork and stir-fry until the pork has changed color and is nearly cooked through..



Remove from the wok and clean the wok..



Add 1 tablespoon oil to the wok..



Add the chili pepper and ginger..



Stir-fry briefly until aromatic and add the dried mushrooms..



Stir-fry briefly, then stir in the chili sauce and the noodles..



Add the reserved mushroom soaking liquid in the middle of the wok..



Return the ground pork to the pan and stir in the green onion..



Mix everything together and cook briefly..



Make sure the pork is cooked through before serving.

[Anonymous]

Tonight I made Taiwanese Ba Genh or pork and fish noodle soup.



Ingredients:

6-10 dried mushroom pieces

1/2 lb pork butt or shoulder (can also use ground pork)

1/2 cup sliced bamboo shoots

1/2 lb prepared fish paste

6 cups water

2 tsp salt

1 tsp sugar



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Marinade:

1 T soy sauce

1 egg, beaten

1 t salt

1 T sesame oil

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Soup flavoring:

1 tbsp minced garlic

1/2 tsp sesame oil

1/4 tsp white pepper (can add more to taste)

1 1/2 tbsp Worcestershire sauce

1/2 cup cilantro (coarsely chopped)



------------------------------



Mix 4T cornstarch with 4 T water and mix to form a milky liquid.



Directions:

Wash 6-10 dried mushrooms and soak in hot water until soft (about 10 minutes)..



Slice to desired size..



Drain and rinse 1/2 cup of sliced bamboo shoots.



1) Cut up about 1/2 lb of pork butt into 1/2 inch pieces.



2) Mix the pork together in a bowl with the marinade and marinate for at least 2 hours..



After marinating, mix the pork with the fish paste (available in the freezer sections of a lot of Asian grocery stores..



Combine in a pot the water (6 cups), salt (2 tsp), sugar (1 tsp), mushrooms, and bamboo shoots..



Bring the pot to a boil. Form a ~1 inch "nugget" with a piece of pork and some fish paste and drop it into the boiling water..



Boil until all the pork nuggets are floating..



Boil the noodles and add it to the soup and garnish with cilantro.

[Anonymous]

Tonight I made crispy chilli beef with noodles.



Ingredients:

1.25 lbs thin cut minute steak, very thinly sliced into strips

3 tbsp cornflour

2 tsp Chinese five-spice powder

100ml vegetable oil

1 red pepper, thinly sliced

1 red chilli, thinly sliced

4 spring onions, sliced, green and white parts separated

2 garlic cloves, crushed

thumb-sized piece ginger, cut into matchsticks

4 tbsp rice wine vinegar or white wine vinegar

1 tbsp soy sauce

2 tbsp sweet chilli sauce

2 tbsp tomato ketchup

cooked noodles, to serve



Directions:

1.Put the beef in a bowl and toss in the cornflour and five-spice..



Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp..



Scoop out the beef and drain on kitchen paper..



Pour away all but 1 tbsp oil.



2.Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan..



Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn..



Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg..



Bubble for 2 mins, then add the beef back to the pan and toss well to coat..



Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

[Anonymous]

Tonight we had Taiwanese beef and seafood hot pot soup.



Broth:

•2 quarts beef broth



Proteins:

•beef, sliced thin

•shrimp

•various forms of tofu (extra firm, already fried,

or pressed into interesting shapes)

•dumplings (for boiling)



Vegetables:

•cabbage, cored and quartered

•straw mushrooms or shiitake mushroom caps

•corn on the cob, sliced in pieces about 1-inch thick

•carrots, sliced about 1/4 inch thick

•daikon radish, cut into small cubes

•baby bok choy



Dipping sauce:

•Soy sauce

•Sesame oil

•Black vinegar

•Green onions, sliced

•Cilantro, chopped

•Garlic, minced

•Hot peppers, minced

•Rice vinegar

•Shacha sauce

 



Carbohydrate

•Serve with bowls of steamed short grain white or brown rice.

•You may also want to add uncooked egg noodles or rice cakes to the broth at the end.



Directions:

Plate your meat and vegetables and lay them out on the table..



Lay out the dipping sauce ingredients wherever you have room..



Heat the broth until it's boiling, either on the stove or in an electric hot pot..





Make your own dipping sauce..



When the soup is simmering in the middle of the table and all your guests are seated with their bowls of did-it-themselves dipping sauce, start adding the raw ingredients into the pot with your chopsticks or wire mesh skimmers.

•First add the corn, carrots, and other ingredients that will take a long time to cook. Corn and carrots also add a sweetness to the broth that will make for a more richly flavored soup at the end.

•Don't add too many raw items all at once or hot pot will get cold and will take a long time to cook.

•Leafy greens will cook very quickly; don't leave them in too long.

•You can tell the shrimp is done when they turn pink all over and they're no longer translucent. They don't take very long to cook.

•The meat should be sliced so thinly that it doesn't take more than a minute to cook..



Cook it to your desired level of doneness, but it's generally not a good idea to just let it sit and boil for very long as it will get tough..



Cooking some meat in the beginning will add more flavor to the broth.



Use your chopsticks or the wire skimmers to retrieve pieces of food as they are done cooking..

Add more broth to the pot as needed..



•Keep some broth warm on the stove so it doesn't cool down the hot pot on the table when you add more.



When everyone's had their fill of the meat and vegetables, add the uncooked noodles or rice cakes to the remaining broth..



You can ladle out a bowlful of soup to drink, or serve themselves the noodles or rice cakes when they are finished for a decisive end to a long meal.

[Pinay]

Hey Fash ! the coconut tarts look so heavenly delish !  hey i missed your recipes ! I've been so busy lately and no time to cook. Maybe you should send me some of those  ;)

[Anonymous]

Hey Fash ! the coconut tarts look so heavenly delish !  hey i missed your recipes ! I've been so busy lately and no time to cook. Maybe you should send me some of those  ;)

Pinay, it is so nice to see you here again.

  :D

[Anonymous]

I am not posting a recipe, but we are having a potluck lunch at work today..



I made teriyaki chicken, pork with ginger potstickers and Shanghai noodles..



I have to pack it into my car now along with utensils including chopsticks.

[Anonymous]

Vegetarian crock pot chow mein with seitan tonight.



Ingredients:

•1 pound seitan, chopped

•4 stalks celery, chopped

•3 carrots, diced or grated

•6 scallions (green onions), sliced

•1 cup vegetable broth

•1/3 cup soy sauce

•1/4 - 1/2 tsp red pepper flakes, to taste

•1/2 tsp ginger

•1/2 cup bean sprouts

•1 8 ounce can water chestnuts, sliced

•1/4 cup cornstarch

•1/3 cup water



Directions:

Combine all ingredients, except the cornstarch and water in a slow cooker or crock pot..



Cover and allow to cook for 6 to 8 hours on low heat..

 

After 6 - 8 hours, whisk together the cornstarch and water..



Add to crock pot, stirring well..



Cover partially, and allow to cook for another 15 minutes..



Serve over rice.

[Anonymous]

Ingredients:

•2 pounds boneless, skinless chicken thighs, cut into 3/4-inch cubes



Marinade:

•1 tablespoon rice wine or dry sherry

•2 teaspoons light soy sauce

•1/4 teaspoon Asian sesame oil, or to taste

•2 teaspoons cornstarch.

Other:

•1 tablespoon chopped fresh garlic

•1 tablespoon chopped fresh ginger

•1 spring onion, chopped

•2 tablespoons Chinese fermented black beans, rinsed, finely chopped

•1/2 medium onion, cut into wedges (1/2 – 3/4 cup)

•1 green pepper, cut into triangles

•1 carrot, sliced on the diagonal about 1/2-inch thick

•1/2 cup chicken broth or stock

•1 teaspoon sugar

•1 teaspoon cornstarch

•2 teaspoons water



Directions:

1. Combine the chicken thighs with the marinade ingredients, adding the cornstarch last..



Marinate the chicken in the refrigerator for 15 - 20 minutes.



 2. While the chicken is marinating, if you have not already done so, cut up the vegetables (the onion, green bell pepper and carrot) and aromatics (the ginger, garlic and spring onion)..



In a small bowl, combine the cornstarch with the water to make a "slurry"..



Set aside.



 3. Using a 14-inch flat bottom wok, heat the wok and add 2 tablespoons oil..



When the oil is hot, add half of the chopped black beans, spring onion, ginger and garlic..



Stir-fry for a few seconds until aromatic and add the chicken thighs (remove the chicken from the marinade with a slotted spoon..



Discard any excess marinade)..



Stir-fry for 4 – 5 minutes, until the chicken changes color and is nearly cooked through.



4. Push the chicken to the sides of the wok and add the remaining black bean/spring onion/ginger/garlic mixture in the middle and add the carrot..



Stir-fry for 1 -2 minutes, then add 1/4 cup chicken broth..



Cover and let cook for another 2 minutes.



5. Add the onion and green pepper and the remaining 1/4 cup broth..



Cover and cook for 2 - 3 minutes, until the onion starts to soften..



Stir in the sugar..



Give the cornstarch/water mixture a quick re-stir and add into the wok, stirring quickly to thicken..



Serve immediately with steamed rice.

[Anonymous]

Today I made Chinese slow cooked pork shoulder with egg noodles.



Ingredients:

3 pounds trimmed pork shoulder

1 teaspoon Chinese five-spice powder

1 teaspoon kosher salt

3 cups chicken broth

1 cup dark soy sauce

1/4 cup packed dark brown sugar

2 tablespoons toasted sesame oil

1/2 teaspoon crushed red pepper

4 scallions, cut into 2-inch pieces

1 garlic head, halved

1 (2-inch) knob unpeeled fresh ginger, thinly sliced

8 dried shiitake mushrooms, optional

Hot cooked Chinese egg noodles, for serving



Directions:

Rub the pork all over with the five-spice powder and salt and add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker..



Stir to dissolve the sugar and add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat..



Cover the cooker, set it on high, and cook for 4 hours..



Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).



Transfer the pork to a platter, cover lightly, and let rest 15 minutes..



Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface..



Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

[Anonymous]

Tonight I made Chinese crispy orange beef.



Ingredients:

2 lbs sirloin steak

3 tbsp soy sauce

6 tbsp cornstarch

1 softball sized navel orange

3 tbsp molasses

2 tbsp brandy or red wine

1 tbsp rice vinegar

1.5 tsp sesame oil

1 jalapeño, inner seeds and ribs removed, thinly sliced

3 garlic cloves, minced

1 tsp freshly grated ginger

1/2 tsp red pepper flakes

2 scallions, chopped (for garnish)

vegetable oil, for frying

recommended side dish: rice



Directions:

1.Cut the beef into thin slices, about 1/4 inch thick..



Toss the beef with 1 tbsp of soy sauce..



Next, sprinkle the beef evenly with the cornstarch and mix well..



Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 45 minutes..



This will help our beef get crispy later on, because the freezer dries the surface moisture on the meat.

 

2.Use a vegetable peeler to peel off about 10 zest strips from the orange, taking care not to get any of the bitter white pithy part..



Only peel off the orange colored part..



Thinly slice the orange peels into long strips..



Cut the orange in half and juice it, measuring out 1/4 cup of juice and placing it in a bowl and add the other 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar and sesame oil to the orange juice and whisk to combine..



Set the liquid aside.



3.Heat up a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels..



Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time, for about 3 minutes, making sure to stir gently so the beef doesn't stick together..



After 3 minutes the beef will be golden brown and crispy, and you can remove it to the paper towels to drain..



Cook the remainder of the beef.



4.Heat up a large skillet over medium heat and add 1 tbsp of vegetable oil and add the orange strips and jalapeño and sauté for 2 minutes..



Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds (no longer, or the garlic will burn). Add the soy sauce mixture to the pan, then add all of the beef..



Stir to coat in the sauce..



Garnish with the chopped scallions and serve with rice or desired side dish.

[Anonymous]

Tonight I made grilled Asian chicken.



Ingredients:

1/4 cup soy sauce

4 teaspoons sesame oil

2 tablespoons honey

3 slices fresh ginger root

4 cloves garlic, crushed

4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves



Directions:

1.In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic..



Heat in microwave on medium for 1 minute, then stir..



Heat again for 30 seconds, watching closely to prevent boiling.



2.Place chicken breasts in a shallow dish..



Pour soy sauce mixture over, and set aside to marinate for 15 minutes.



3.Preheat a grill for medium-high heat..



Drain marinade from chicken into a small saucepan..



Bring to a boil, and simmer over medium heat for 5 minutes and set aside for basting.



4.Lightly oil the grill grate..



Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear..



Baste frequently with remaining marinade..



Chicken will turn a beautiful golden brown.



5. Serve over a bed of rice with vegetables and mushrooms.

[Anonymous]

We took advantage of the summer warmth and barbequed Asian style beef skewers.



Ingredients:

3 tablespoons hoisin sauce

3 tablespoons sherry

1/4 cup soy sauce

1 teaspoon barbeque sauce

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

2 pounds flank steak

skewers



Directions:

1.In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.



2.Cut flank steak across grain on a diagonal into 1/4 inch slices..



Place slices in a 1 gallon resealable plastic bag..



Pour hoisin sauce mixture over slices, and mix well..



Refrigerate 2 hours, or overnight.



3.Preheat an outdoor grill for high heat..



Discard marinade, and thread steak on skewers.



4.Oil the grill grate..



Grill skewers 3 minutes per side, or to desired doneness.