Asian Recipes

[priscilla1961]

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.

Delicious Fashionista.

[Anonymous]

We are having Chinese barbeque pork or char siu tonight.



For marinade:

1/2 teaspoonChinese five spice powder

2 tablespoons maltose (or honey)

2 tablespoons Shaoxing cooking wine (or sherry)

1 tablespoon hoisin sauce

1 tablespoon Thai chili sauce

1 tablespoon Chinese dark soy sauce

1 tablespoon Kiwi, pureed

2 teaspoons oyster sauce

2 cloves garlic, grated



Directions:

Mix the ingredients for the marinade together in a Ziploc bag. The maltose is a little tough to incorporate but it's okay if there are some lumps as these will eventually dissolve, just make sure there are no big clumps. If your pork belly has skin, use a sharp knife to remove it. Add the pork belly to the marinade and push out as much air as possible so the meat is completely surrounded by marinade.



Let it sit in the fridge for at least 2 days, flipping the bag over every to ensure it's evenly marinated. To roast your char siu, preheat the oven to 275 degrees F and move the rack to the upper middle position. Set an elevated wire rack on a rimmed baking sheet and lay the marinated pork belly on the rack, saving the marinade for later. Put the pan in the oven and let it roast for 1 hour or until the meat reaches an internal temperature of 160 degrees F. Remove the pan from the oven, then move the oven rack to the top position and turn the heat up to "broil".Baste the pork with the reserved marinade, then broil it until dark and glossy with the edges just slightly charred. Flip the meat over and baste again, allowing the second side to color and char as well.



Slice your finished char siu and serve with rice or noodles.

[Anonymous]

Cantonese style beef braised stew.



Ingredients:

•2lb beef brisket, cut into 1"x2" pieces

•1lb daikon radish (optional)

•3 clove garlic, sliced

•3 slice ginger, 1 inch long each

•1.5tbsp chu hou sauce

•1tbsp oyster sauce

•1tbsp hoisin sauce

•1tbsp rock sugar

•2tbsp cooking wine

•1tbsp soy sauce to taste

•1/2tbsp dark soy sauce



Salt to taste

•Scallion and cilantro for garnish

•Spice

•2 star anise

•1 dried orange peel, broken into pieces

•1 bay leaf



Directions:

1.Blanch beef brisket in a large pot of boiling water. About 8 minutes. Take the beef out and rinse under cold water. Drain the excess water and set aside.

2.Heat up 1 tbsp of cooking oil in a wok or Dutch oven. Cook sliced garlic and ginger on low heat until aromatic. About 30 seconds

3.Add ground bean sauce, oyster sauce, hoisin sauce and stir fry on low heat for 1 minute

4.Put in the blanched beef, star anise, orange peel, and bay leaf, cooking wine

5.Cook under medium heat until the beef is slightly brown. About 3 minutes

6.Add 2 cups of water and bring to boil. Turn the heat to low and simmer with lid on for 2 – 2.5 hours until tender. Turn the beef with a spatula every now and then. Add soy sauce and salt to taste

7.(Optional) Add daikon radish cubes and mix with the beef. Bring the stew to boil and simmer with lip on until the radish is soft. About 30 minutes. Sprinkle some scallions and cilantro and serve with white rice

[priscilla1961]

Cantonese style beef braised stew.



Ingredients:

•2lb beef brisket, cut into 1"x2" pieces

•1lb daikon radish (optional)

•3 clove garlic, sliced

•3 slice ginger, 1 inch long each

•1.5tbsp chu hou sauce

•1tbsp oyster sauce

•1tbsp hoisin sauce

•1tbsp rock sugar

•2tbsp cooking wine

•1tbsp soy sauce to taste

•1/2tbsp dark soy sauce



Salt to taste

•Scallion and cilantro for garnish

•Spice

•2 star anise

•1 dried orange peel, broken into pieces

•1 bay leaf



Directions:

1.Blanch beef brisket in a large pot of boiling water. About 8 minutes. Take the beef out and rinse under cold water. Drain the excess water and set aside.

2.Heat up 1 tbsp of cooking oil in a wok or Dutch oven. Cook sliced garlic and ginger on low heat until aromatic. About 30 seconds

3.Add ground bean sauce, oyster sauce, hoisin sauce and stir fry on low heat for 1 minute

4.Put in the blanched beef, star anise, orange peel, and bay leaf, cooking wine

5.Cook under medium heat until the beef is slightly brown. About 3 minutes

6.Add 2 cups of water and bring to boil. Turn the heat to low and simmer with lid on for 2 – 2.5 hours until tender. Turn the beef with a spatula every now and then. Add soy sauce and salt to taste

7.(Optional) Add daikon radish cubes and mix with the beef. Bring the stew to boil and simmer with lip on until the radish is soft. About 30 minutes. Sprinkle some scallions and cilantro and serve with white rice

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[Anonymous]

Curry beef stew Served over steamed rice



Ingredients:

1⁄2 cup flour

1⁄4 teaspoon salt

1  dash pepper

2  tablespoons butter

1  lb cubed beef stew meat

1  large onion, quartered and thickly sliced

3  cups beef stock

2 -2 1⁄2 tablespoons curry powder

2  bay leaves

3  medium potatoes, cubed

1  large carrot, diced

2  tablespoons white vinegar

2  teaspoons soy sauce



Directions:

Mix together flour, salt and pepper. coat beef in flour mixture.

In a large saucepan or pot, brown the beef cubes and onions in butter.

Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.

Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.

Mix in soy sauce to taste. Serve over steamed rice.

[Anonymous]

Coconut curry chicken



Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks  

1 teaspoon salt and pepper, or to taste  

1 1/2 tablespoons vegetable oil  

2 tablespoons curry powder  

1/2 onion, thinly sliced  

2 cloves garlic, crushed  

1 (14 ounce) can coconut milk  

1 (14.5 ounce) can stewed, diced tomatoes  

1 (8 ounce) can tomato sauce  

3 tablespoons sugar  

 



Directions:

1. Season chicken pieces with salt and pepper.



2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.



3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

[priscilla1961]

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[Anonymous]

Chinese Manchurian chicken



Ingredients:

2  chicken breasts, cut into small cubes

1 1⁄2 teaspoons salt

1  teaspoon ground pepper

1  egg

3  tablespoons cornflour

 oil (for deep frying)



For the sauce:

2  chopped green chilies

2  inches chopped ginger

1⁄4 cup soya sauce

1⁄4 cup tomato ketchup

2  tablespoons oyster sauce

2  tablespoons cornflour, mixed in 1/2 cup water



Directions:

Wash chicken cubes.

Drain.

Mix with salt, pepper, egg and cornflour.

Heat wok with oil and deep fry each piece of chicken.

Remove and keep aside.

In another wok, take 4 tbsp of oil.

When hot add the chopped chillies, ginger and garlic.

Fry for 2 minutes.

Add the sauces.

Stir for a minute.

Add 1 cup of water and bring to a boil.

Add the fried chicken pieces.

If more gravy is needed, add another half cup of water.

Bring it to a boil.

Mix the cornflour into the chicken gravy.

Stir continuously till a thick gravy is obtained.

Season with salt if need be and serve with fried rice and soup.

[priscilla1961]

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[priscilla1961]

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[Rambo Wong]

Holy Angelina Jolie! the Asian food is so better than the western food! and more health and more better taste!

[Anonymous]

Holy Angelina Jolie! the Asian food is so better than the western food! and more health and more better taste!

Of course I like East Asian food, but there are many different Western foods I like..



I would like to know more about Greek cuisine..



And what about other cuisines which are neither Western nor East Asian?

[Anonymous]

Chinese tangerine beef



Ingredients:

•1 pound flank steak, thinly sliced against the grain

•2 teaspoons vegetable oil, divided

•1 tablespoon, plus 1/4 cup cornstarch

•2 fresh tangerines or mandarin oranges

•1 tablespoon sugar

•1 tablespoon hot water

•1/3 cup vegetable oil, for frying the beef

•1/2 teaspoon minced ginger

•1 small pod from a whole star anise (if need be, substitute with a pinch of five spice powder)

•5 pieces dried tangerine or mandarin orange peels

•5 dried red chili peppers (optional)

•1 clove garlic, chopped

•3 tablespoons light soy sauce

•1 1/2 tablespoons brown sugar

•1 teaspoon cornstarch, mixed with 1 tablespoon water

•2 scallions, cut into 1-inch slices on the diagonal



Directions:



1.Marinate the beef for 1 hour in 1 teaspoon oil and 1 tablespoon of cornstarch and set aside. Lightly scrub the tangerines with a vegetable brush under running water to remove wax and/or pesticides and towel dry. Peel the tangerines (reserving the peels) and squeeze ⅓ cup juice from the fruit.

2.Scrape as much of the white pith from the peels as you can, until you see just the skin, and julienne the peels into thin slivers. Set aside along with the juice. Then make a simple syrup by dissolving 1 tablespoon of sugar into 1 tablespoon of hot water.

3.Heat a saucepan or wok over low heat and add 1 teaspoon of oil and the tangerine peel slivers. Lightly toast the peels by tossing in the oil for about 30 seconds, and add the simple syrup. Continuing stirring the peels until the simple syrup evaporates and clings to the peels. Transfer the candied peels to a bowl along with any infused oil, and set aside.

4.Dredge the pieces of meat individually in the remaining ¼ cup of cornstarch until lightly coated, and heat ⅓ cup oil in a clean wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute. Flip the steak over and let the other side sear for another 30 seconds. Transfer to a sheet pan, and tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a nice crusty coating.

5.Drain the oil from the wok, leaving about 1 tablespoon behind, and turn the heat to medium-high. Add the ginger, star anise or five spice powder, dried tangerine peels and dried chili peppers, if using. (We have a whole star anise pictured in our photos, but the recipe calls for only one pod. After tasting the finished product, we felt that a whole star anise may have been too overwhelming for the dish.)

6.After about 15 seconds, add the garlic. Stir for another 10 seconds, and add the soy sauce, tangerine juice and brown sugar. Bring the sauce to a simmer, stirring occasionally.

7.Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon. Add the beef, candied tangerine slivers with the infused oil, and the scallions. Toss everything for another 30 seconds until all of the beef is well-coated.

8.There should be almost no liquid, as the sauce should be clinging to the beef. If you still have too much sauce, increase the heat slightly and stir-fry until thickened. If the sauce is too thick, add a little bit of hot water to thin it out.

[priscilla1961]

Chinese tangerine beef



Ingredients:

•1 pound flank steak, thinly sliced against the grain

•2 teaspoons vegetable oil, divided

•1 tablespoon, plus 1/4 cup cornstarch

•2 fresh tangerines or mandarin oranges

•1 tablespoon sugar

•1 tablespoon hot water

•1/3 cup vegetable oil, for frying the beef

•1/2 teaspoon minced ginger

•1 small pod from a whole star anise (if need be, substitute with a pinch of five spice powder)

•5 pieces dried tangerine or mandarin orange peels

•5 dried red chili peppers (optional)

•1 clove garlic, chopped

•3 tablespoons light soy sauce

•1 1/2 tablespoons brown sugar

•1 teaspoon cornstarch, mixed with 1 tablespoon water

•2 scallions, cut into 1-inch slices on the diagonal



Directions:



1.Marinate the beef for 1 hour in 1 teaspoon oil and 1 tablespoon of cornstarch and set aside. Lightly scrub the tangerines with a vegetable brush under running water to remove wax and/or pesticides and towel dry. Peel the tangerines (reserving the peels) and squeeze ⅓ cup juice from the fruit.

2.Scrape as much of the white pith from the peels as you can, until you see just the skin, and julienne the peels into thin slivers. Set aside along with the juice. Then make a simple syrup by dissolving 1 tablespoon of sugar into 1 tablespoon of hot water.

3.Heat a saucepan or wok over low heat and add 1 teaspoon of oil and the tangerine peel slivers. Lightly toast the peels by tossing in the oil for about 30 seconds, and add the simple syrup. Continuing stirring the peels until the simple syrup evaporates and clings to the peels. Transfer the candied peels to a bowl along with any infused oil, and set aside.

4.Dredge the pieces of meat individually in the remaining ¼ cup of cornstarch until lightly coated, and heat ⅓ cup oil in a clean wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute. Flip the steak over and let the other side sear for another 30 seconds. Transfer to a sheet pan, and tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a nice crusty coating.

5.Drain the oil from the wok, leaving about 1 tablespoon behind, and turn the heat to medium-high. Add the ginger, star anise or five spice powder, dried tangerine peels and dried chili peppers, if using. (We have a whole star anise pictured in our photos, but the recipe calls for only one pod. After tasting the finished product, we felt that a whole star anise may have been too overwhelming for the dish.)

6.After about 15 seconds, add the garlic. Stir for another 10 seconds, and add the soy sauce, tangerine juice and brown sugar. Bring the sauce to a simmer, stirring occasionally.

7.Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon. Add the beef, candied tangerine slivers with the infused oil, and the scallions. Toss everything for another 30 seconds until all of the beef is well-coated.

8.There should be almost no liquid, as the sauce should be clinging to the beef. If you still have too much sauce, increase the heat slightly and stir-fry until thickened. If the sauce is too thick, add a little bit of hot water to thin it out.

 

[priscilla1961]

Chinese scallion pancake with turkey, and hoisin sauce.