Asian Recipes

[Anonymous]

Today I made Korean barbeque short ribs also know as galbi.



Ingredients:

5 pounds Korean style beef short ribs*

1 cup brown sugar, packed

1 cup soy sauce

1/2 cup water

1/4 cup mirin ( rice wine)

1 small onion, peeled and finely grated

1 small Asian pear, peeled and finely grated

4 tablespoons minced garlic

2 tablespoons dark sesame oil

1/4 teaspoon black pepper

2 green onions, thinly sliced



Directions:

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.



Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using scissors.

[Anonymous]

I made stir fried Chinese chili chicken tonight.

 ac_smile



Ingredients:

2-3 Tbsp oil

4 cloves garlic, chopped

3-4 red and green chillies, chopped

1 cup chicken, cut into bite sized uniform pieces

2 tsp chilli sauce

4 tsp tomato puree

Soy sauce, a dash

1 tsp sugar

7-8 basil leaves



Directions:

In a pan add oil. Add chopped garlic, chillies. Saute.



Add the chopped chicken and let it cook for a  minute. Coat the chicken with all the garlic and chillies. Add a little salt in that. Toss.



Once the chicken is almost cooked add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce starts to reduce.



Add basil. Stir.

[Phil O Bat]

My favorite dish, I often make for myself, is nabe [nah'-beh]:  Japanese for soup or stew.  It's so easy and versatile.  I don't really have a recipe; I just throw things together.  So feel free to experiment with this; changing it according to your tastes or the volume you need.

 

First I start the rice.  The Japanese prefer the white short-grained variety.  If you don't have a rice cooker, cook it a double-boiler system for 20 minutes.  Or if you prefer, prepare noodles (ramen, soba, udon, etc.).  That's good too.

 

In a large pan, I sauté garlic, onions, & bell pepper in olive oil over medium heat.  Other vegetables can be added; such as broccoli, mushrooms, bamboo shoot, mung bean sprouts, cabbage, green bean, zucchini, or whatever else you enjoy.  Then I add diced raw chicken, beef, or pork.  You vegetarians can leave this part out.  If you prefer seafood, such as shrimp or scallops, add these during the last 10 minutes of cooking.  Next, I add a mixture of equal parts lemon juice and soy sauce; usually 1 tbs each, but you can increase these if cooking for more than 2 people.  After stirring this thoroughly, I cover the pan and let simmer on low for 20 minutes.

 

(Inspired by a lot of Chinese cooking, I've been adding dried chiles; the small red ones. [Some call them chile Japones or chile de arbol. Other just say dried chilies.]  I find them in many import shops.  Very few of the supermarket chains carry them.  I usually add four larges ones or six small ones to the recipe above, when adding the garlic.  When eating, take teeny bites of these along with a large mouthful of meat and rice.  These are very hot.  If you're not use to very hot spices, I wouldn't recommend these for you.)



In a bowl, I scoop a helping of rice or noodle, then spoon the nabe over it.  Sake or green tea go well with it.

[Anonymous]

Chinese sweet and sour fish.



Ingredients:

350g white fish fillets, cut into 1 x 2" pieces

150g cucumber, cut into 1" chunks

150g green pepper, cut into 1" chunks

3 brown onions, cut into chunks

2 tomatoes, cut into chunks

4 sour pickles, sliced

2 tbsp cornstarch

2 tbsp water mix with 1/2 tbsp cornstarch

Oil for deep frying



Batter:

1 cup all purpose flour

2 tbsp oil

2 tsp baking powder

3/4 cup (180ml) water

1/2 tsp salt

1/4 tsp white pepper



Sauce:

1/3 cup white vinegar or apple cyder

1/4 cup sugar or more

1/4 tsp salt or more

1/3 cup juice from sour pickle's jar

1/3 cup ketchup

1/2 cup water



Directions:

1.  In a large bowl coat the fish pieces with 2 tablespoons of cornstarch.

2.  Whisk all the ingredients for the batter together until smooth.  Pour the coated fish into the batter and make sure all fish pieces are coated with batter.  In a pot, heat the oil and deep fry the fish until brown and crispy.   Arrange the crispy fish pieces on a serving dish and set aside.

3.  In a saucepan, add 1 tablespoon of oil, then add in onions and green pepper and give it a quick stir.  Dish out and set aside.

4.  To make the sauce, add in all the sauce ingredients into the saucepan and cook in medium heat until the sugar dissolve and sauce is hot.  Add more sugar or salt to taste.  Add in tomatoes, cucumber, sour pickles onions and green pepper.  Stir in the cornstarch and water mixture.  The sauce should be now thicken.  Pour the sauce over the crispy fish and serve with hot plain rice.

[priscilla1961]

Chinese sweet and sour fish.



Ingredients:

350g white fish fillets, cut into 1 x 2" pieces

150g cucumber, cut into 1" chunks

150g green pepper, cut into 1" chunks

3 brown onions, cut into chunks

2 tomatoes, cut into chunks

4 sour pickles, sliced

2 tbsp cornstarch

2 tbsp water mix with 1/2 tbsp cornstarch

Oil for deep frying



Batter:

1 cup all purpose flour

2 tbsp oil

2 tsp baking powder

3/4 cup (180ml) water

1/2 tsp salt

1/4 tsp white pepper



Sauce:

1/3 cup white vinegar or apple cyder

1/4 cup sugar or more

1/4 tsp salt or more

1/3 cup juice from sour pickle's jar

1/3 cup ketchup

1/2 cup water



Directions:

1.  In a large bowl coat the fish pieces with 2 tablespoons of cornstarch.

2.  Whisk all the ingredients for the batter together until smooth.  Pour the coated fish into the batter and make sure all fish pieces are coated with batter.  In a pot, heat the oil and deep fry the fish until brown and crispy.   Arrange the crispy fish pieces on a serving dish and set aside.

3.  In a saucepan, add 1 tablespoon of oil, then add in onions and green pepper and give it a quick stir.  Dish out and set aside.

4.  To make the sauce, add in all the sauce ingredients into the saucepan and cook in medium heat until the sugar dissolve and sauce is hot.  Add more sugar or salt to taste.  Add in tomatoes, cucumber, sour pickles onions and green pepper.  Stir in the cornstarch and water mixture.  The sauce should be now thicken.  Pour the sauce over the crispy fish and serve with hot plain rice.

Why not you use the fish sauce?

[Anonymous]

We had barbequed Chinese beef skewers tonight for supper.



Ingredients:

3 tablespoons hoisin sauce

3 tablespoons sherry (see notes)

1/4 cup soy sauce

1 teaspoon honey

2 green onions, chopped

3 cloves garlic, minced

1 tablespoon minced fresh ginger (could substitute 1 teaspoon dry)

1 1/2 pounds flank steak

Skewers, if using (if they are wooden, soak for at least 30 minutes to prevent burning)





Directions:

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

2.For skewers, cut flank steak across the grain on a diagonal into 1/4 inch slices. Freezing the steak for 15-20 minutes will make it much easier to slice. Set a timer if you think you may forget to retrieve it before it freezes completely.

3.Place slices in a 1 gallon, resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate at least 4 hours or overnight. Conversely, you may marinate the whole flank steak.

4.Preheat an outdoor grill for high heat. Discard marinade and, if cooking on skewers, thread the sliced steak on the soaked skewers. If cooking whole, allow the steak to sit at room temperature for about 30 minutes prior to grilling.

5.Over high heat, grill skewers 2 minutes per side, or to desired doneness.

6.For the whole steak, grill for approximately 6-8 minutes per side for medium rare. This will depend a bit on the thickness of the steaks. (Our last steak was about 1-inch thick and took the higher end of this range.) Flank steak will be more tender if cooked to medium rare. Allow to rest for 5-10 minutes before slicing to allow the juices to redistribute. Then, slice thinly across the grain.

[Bricktop]

Has anyone else read a recipe like this, and gone "yum yum".



Getting all the ingredients ready for a big dinner, you proceed to follow the instructions, with a hungry family, or dinner guests waiting in salivating anticipation, and then you hit the wall; "Marinate overnight"!!!



 

[Anonymous]

Has anyone else read a recipe like this, and gone "yum yum".



Getting all the ingredients ready for a big dinner, you proceed to follow the instructions, with a hungry family, or dinner guests waiting in salivating anticipation, and then you hit the wall; "Marinate overnight"!!!



 

Marinating is essential for flavouring raw meat.

[Bricktop]

Yes, I know.



But recipes don't TELL you that until half way through preparations!!!

[Anonymous]

Chicken Manchurian



Ingredients:

250 gm chicken mince

2 eggs, slightly beaten

3/4 cup refined flour

1/2 tsp garlic paste

1/2 tsp ginger paste

Oil for deep frying

2 Tbsp oil

1 tsp finely chopped garlic

1/2 cup finely chopped onions

1 large capsicum-chopped fine





For sauce, mix together:



3 Tbsp corn flour-blended

1/2 cup water

2 Tbsp vinegar

2 tsp salt

2 tsp soya sauce

1/2 cup tomato puree

2 Tbsp chopped celery or 1/4 tsp celery salt

2 cups water



Directions:

Mix together the chicken, egg, flour, garlic and ginger paste, and enough water so as to have a thick batter. Leave this for 5-10 minutes.



Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.



Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.



Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.



Add the fried balls, turn around a few times and serve.

[Anonymous]

Tonight we will have sweet-soy barbeque beef short ribs.



Ingredients:

•1 cup sugar

•3/4 cup Chinese oyster sauce

•1/2 cup soy sauce

•1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry

•3 cloves garlic, minced

•1 piece (1 inch) peeled fresh ginger, minced

•2 scallions, white parts minced, green parts thinly sliced

•About 3 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide pieces





Directions:

1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.



2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.



3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.



4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.



*When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.

[Anonymous]

I made Chinese chicken salad tonight..



It's a nice light summer meal.



Ingredients:

2 boneless, skinless chicken breasts

2 tablespoons soy sauce

1 teaspoon sesame oil

1/4 teaspoon white pepper

4 cups chopped romaine lettuce

1 cup shredded red cabbage

1/3 cup grated carrots

1/4 cup shelled edamame

1 green onion, thinly sliced

1/4 cup chow mein noodles, for serving

1/4 cup sliced almonds, for serving





For the sesame vinaigrette:

1/4 cup plus 2 tablespoons rice wine vinegar

1 clove garlic, pressed

1 tablespoon sesame oil

1 tablespoon sugar

1 teaspoon freshly grated ginger

1 teaspoon soy sauce



Directions:

Preheat oven to 350 degrees F.

To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.

In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.

Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.

Serve immediately, topped with chow mein noodles and almonds, if desired

[Anonymous]

Tonight we will barbeque yummy grilled Chinese chicken kabobs.



Ingredients:

1/2 cup soy sauce

1/2 cup brown sugar

2 tablespoons minced onion

1/4 cup rice vinegar

3 cloves garlic, minced

2 teaspoons ginger

2 tablespoons sesame oil

1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces



Directions:

Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).

Top with sliced green onions and serve with Grilled Caramelized Pineapple.

[Anonymous]

Tonight we will have Chinese beef barbeque stir fry.

 ac_smile

Ingredients:

1 (1 1/2-pound) beef chuck steak, sliced into thin strips

2 tablespoons canola oil

2 carrots, sliced about 1/4-inch thick

2 stalks celery, sliced about 1/4-inch thick

1/2 medium yellow onion, sliced

8 ounces white button mushrooms, sliced

1 tablespoon freshly minced ginger root

1 tablespoon freshly minced garlic

1 head broccoli, cut into florets

1 (16-ounce) package lo mein noodles, cooked according to package directions

Hoisin Sauce:

1/4 soy sauce

2 tablespoons tomato paste

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1 teaspoon hot sauce

1/4 cup light brown sugar

2 tablespoons cider vinegar

1/8 teaspoon pepper





Directions:

Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.



To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.



Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

[priscilla1961]

Tonight we will have sweet-soy barbeque beef short ribs.



Ingredients:

•1 cup sugar

•3/4 cup Chinese oyster sauce

•1/2 cup soy sauce

•1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry

•3 cloves garlic, minced

•1 piece (1 inch) peeled fresh ginger, minced

•2 scallions, white parts minced, green parts thinly sliced

•About 3 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide pieces





Directions:

1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.



2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.



3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.



4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.



*When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.