Asian Recipes

[Anonymous]

Chinese chili



Ingredients:

2 pounds lean brisket

¼ cup soy sauce, more to taste

¼ cup hoisin sauce

2 large onions, finely chopped

1 large green bell pepper, seeded and finely chopped

2 jalapeños, seeded and slivered

1 habanero or other hot fresh chile, seeded and slivered

4 cloves garlic, minced

1 2-inch piece fresh ginger, peeled and minced

1 tablespoon Sichuan peppercorns, crushed in a mortar

1 tablespoon five-spice powder

12 ounces beer, preferably amber ale

1 14-ounce can whole San Marzano tomatoes, crushed

1 tablespoon rice vinegar

 Chinese hot chile oil

2 tablespoons finely chopped cilantro



Directions:

1. Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin.

 

2. Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.

 

3. Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.

[Anonymous]

Chinese Stir Fried Noodles Guide



Ingredients:

100g fresh noodles or 75g dried noodles

½ cup (about 3 oz / 75g) proteins

2 cups vegetables, chopped packed cups)

2 tbsp Real All Purpose Chinese Stir Fry Sauce (click through for recipe)

¼ cup water (4 tbsp)

Base Flavouring - your choice (see below)

Extra Flavourings (optional) - your choice (see below)





Instructions:

1.If using dried noodles, cook them according to the packet instructions. Also see notes for tips.

2.Prepare the protein by slicing them against the grain into ¼" / 0.5cm slices or ⅔" / 2cm cubes.

3.Heat oil in wok over high heat. When oil is hot, add Base Flavouring of choice and stir fry for about 10 seconds - don't let them burn!

4.Add ingredients in order of length of time to cook, starting with those that take the longest but do not add leafy greens. Start with onion and proteins (together), followed by broccoli and other vegetables in "floret" form, followed by carrots, stems of leafy greens, zucchini, eggplant, beans and other firm vegetables, and lastly cabbage and snow peas and other vegetables that take little time to cook. DO NOT add bean sprouts or leafy greens - you will add them in the next step.

5.Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional).

6.Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.

7.Serve immediately.



Base Flavourings (choose any, none or all)

1.Garlic clove, minced

2.Ginger, finely chopped (1/2 tsp)

3.Birds eye chilli, finely chopped (1/4 to ½ tsp) (to your taste)



Extra Flavourings (choose any, none or all)

1.Sriracha, Chilli Bean Paste or other Spicy addition (1 tsp)

2.Sweet chilli sauce (1 tbsp)

3.Substitute some or all of the water with pineapple or orange juice

4.Rice vinegar - for a touch of tartness (1 tsp)

5.Fresh cilantro / coriander leaves, or thai basil (2 tbsp)

6.Garlic or ordinary chives, chopped (2 tsp)

7.Pinch of Chinese five spice powder

[Anonymous]

There are some good suggestions in this thread and the whole sub.

[Anonymous]

That's the idea of these threads..



Helpful tips for home and life.

[Anonymous]

It's very practical.

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

Which part? The Scots or Japanese?

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

Did you not meet your grandmother iron horse jockey?

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

Did you not meet your grandmother iron horse jockey?

Sadly she died when my mom was pregnant with me.

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

No offense brother, but what do you look like? Do you look white or Oriental?

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

No offense brother, but what do you look like? Do you look white or Oriental?

None taken. I look white. I have bluish green eyes and I used to have brown hair. It's salt and pepper now.

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

No offense brother, but what do you look like? Do you look white or Oriental?

None taken. I look white. I have bluish green eyes and I used to have brown hair. It's salt and pepper now.

wow

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

No offense brother, but what do you look like? Do you look white or Oriental?

None taken. I look white. I have bluish green eyes and I used to have brown hair. It's salt and pepper now.

wow

I am three quarters white.

[Anonymous]

My grandmother was Japanese. I am mostly German and scottish though.  Sadly I have no connection to that part of my heritage.

No offense brother, but what do you look like? Do you look white or Oriental?

None taken. I look white. I have bluish green eyes and I used to have brown hair. It's salt and pepper now.

wow

I am three quarters white.

I see and thank you iron horse jockey.

[Anonymous]

I am making spicy Chinese chicken tacos tonight.



Ingredients:

*white or yellow corn taco shells    

*boneless skinless chicken breast halves, cut into thin bite-sized strips    

*1  teaspoon grated gingerroot    

*1 small garlic clove, minced    

*2  tablespoons soy sauce    

*1 tablespoon honey    

*1 large green onion, sliced    

*1/2    teaspoon crushed red pepper flakes    

*1 1/2    cups shredded lettuce



   

Directions:

1.  Heat taco shells as directed on package.

2.  Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, gingerroot and garlic; cook and stir 3 to 5 minutes or until lightly browned.

3.  Reduce heat to low. Add soy sauce, honey, onion and crushed red pepper flakes; stir to coat. Cover; cook 5 minutes or until chicken is no longer pink in center, stirring occasionally.

4.  Place about 1/4 cup chicken mixture in each taco shell. Top each with lettuce.