Asian Recipes

[Anonymous]

Love won ton soup. Restaurants here can't seem get it right. Thanks for the recipe.

Non East Asians seem to like it..



My husband like won ton soup better than I do.

[Anonymous]

Slow cooker Chinese pulled pork



Ingredients:

3 to 3 1/2 pounds pork shoulder, cut into very large chunks (3 to 4 inches)

2 1/2 teaspoons of Chinese 5-spice powder*

1/4 cup hoisin sauce

3 Tbsp soy sauce

3 Tbsp honey

2 Tbsp dry sherry or Shaoxing cooking wine

2 Tbsp minced fresh ginger

2 Tbsp minced garlic

12 Hawaiian dinner rolls

1 large scallion sliced



*To make Chinese 5-spice powder, toast 1 teaspoon peppercorns in a skillet until fragrant. In a spice grinder, grind the roasted peppercorns with 2 whole star anise, 1/4 teaspoon cloves, 1 teaspoon of fennel seeds. Stir in 3/4 teaspoons ground cinnamon.



 

Directions:

1 Season the pork with 5-spice powder: Rub the 5 spice powder into the pork chunks, all over, and let sit while you prepare the sauce in the next step.



2. Whisk together the sauce ingredients: Whisk together the hoisin sauce, soy sauce, honey, sherry, ginger, and garlic in a medium bowl.



3. Place pork and sauce in slow cooker: Place the seasoned pork shoulder pieces in a slow cooker, cover with the sauce.



4. Slow cook for 4 hours on high or 8 hours on low, until the meat easily pulls apart. About halfway through the cooking, turn the meat over in the pot.



5. Ladle off excess fat: Use a ladle or a large metal spoon to remove excess fat that has risen to the surface while the meat has been cooking. Don't discard it yet, you may want to add some of it back.



6. Shred the pork: Use two forks to pull apart the pork into shreds. If the pork still seems dry, add back some of the fat.



7. Serve over sweet Hawaiian dinner buns topped with sliced green onion or cilantro.

[Anonymous]

Fried rice with ham is a simple idea for what to do with leftover new year's ham.



Ingredients:

•2 Eggs

•1 tablespoon oyster sauce

•2 teaspoons soy sauce

•Salt and pepper, to taste

•1/2 Onion

•8 ounces cooked ham

•1 Green onion, washed

•6 tablespoons oil for frying, or as needed

•1/2 cup peas, fresh, canned or frozen

•4 cups cold cooked rice





Directions:

1. Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside.

2. Peel and dice the onion. Dice the ham and green onion.

3. Heat a wok or frying pan on medium-high to high heat. When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan.

4. Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, then add the ham and the green peas. Stir-fry and remove from the pan. Clean out the pan.

5. Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired.

6. Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.

[priscilla1961]

Zhaijiangmian



Ingredients:

100g noodle per serving. This recipe can serve at least 4 people. So you need at least 400g noodle. You can use dried noodles from Chinese super market.

300g pork mince or beef mince. I prefer to use pork mince that has at least 30% fat for the better taste and texture but you don't have to do this

6 pieces of extra firm tofu, finely chopped (you can find it in Chinese supermarkets, usually stored in the fridge area)

120g bean sprouts

1 carrot, julienned

1 bowl of edamame beans

2 tablespoons finely chopped shallots

3 spring onions finely chopped

1 Chili, remove seed and finely chopped

Seasonings:

½ cut water

2 teaspoons corn flour

2 tablespoons light soy sauce

½ tablespoon dark soy sauce

3 tablespoons chilli bean sauce

1 teaspoon sesame oil

2 teaspoon sugar





Procedure:



Heat up two tablespoons of oil in a wok and stir-fry the spring onions, chili and shallots until soft.

Keep the stove at full power and add the pork mince and stir-fry until cooked. Add extra firm tofu and stir-fry for another 3-4 minutes.

Add sweet bean sauce and chili bean sauce. Stir-fry for another couple minutes and add edamame beans, water, light soy sauce, dark soy sauce and sugar. Mix evenly.



Mix corn flour with a couple tablespoons of cold water and add into step 4 and mix evenly. Cook for another couple minutes and the sauce should be thick and look almost dry.

Boil a big pot of water and blanch the carrot and bean sprouts. Use the same water to cook the noodles. Once the noodles are cooked, refresh in cold water and toss some oil on the noodles to prevent the noodles from sticking together. Put the noodles, carrot and bean sprouts in a bowl and put the sauce on top. Dish is now ready to serve.

http://f.tqn.com/y/chinesefood/1/L/K/W/1/Zhajiang-Noodles-1.jpg">

[Anonymous]

Zhaijiangmian



Ingredients:

100g noodle per serving. This recipe can serve at least 4 people. So you need at least 400g noodle. You can use dried noodles from Chinese super market.

300g pork mince or beef mince. I prefer to use pork mince that has at least 30% Handsome for the better taste and texture but you don't have to do this

6 pieces of extra firm tofu, finely chopped (you can find it in Chinese supermarkets, usually stored in the fridge area)

120g bean sprouts

1 carrot, julienned

1 bowl of edamame beans

2 tablespoons finely chopped shallots

3 spring onions finely chopped

1 Chili, remove seed and finely chopped

Seasonings:

½ cut water

2 teaspoons corn flour

2 tablespoons light soy sauce

½ tablespoon dark soy sauce

3 tablespoons chilli bean sauce

1 teaspoon sesame oil

2 teaspoon sugar





Procedure:



Heat up two tablespoons of oil in a wok and stir-fry the spring onions, chili and shallots until soft.

Keep the stove at full power and add the pork mince and stir-fry until cooked. Add extra firm tofu and stir-fry for another 3-4 minutes.

Add sweet bean sauce and chili bean sauce. Stir-fry for another couple minutes and add edamame beans, water, light soy sauce, dark soy sauce and sugar. Mix evenly.



Mix corn flour with a couple tablespoons of cold water and add into step 4 and mix evenly. Cook for another couple minutes and the sauce should be thick and look almost dry.

Boil a big pot of water and blanch the carrot and bean sprouts. Use the same water to cook the noodles. Once the noodles are cooked, refresh in cold water and toss some oil on the noodles to prevent the noodles from sticking together. Put the noodles, carrot and bean sprouts in a bowl and put the sauce on top. Dish is now ready to serve.

http://f.tqn.com/y/chinesefood/1/L/K/W/1/Zhajiang-Noodles-1.jpg">

Very nice Priscilla..



It's also similar to Korean bibimbap.

[priscilla1961]

Honey walnut shrimp



Ingredients

1 cup water

2/3 cup white sugar

1/2 cup walnuts

4 egg whites

2/3 cup mochiko (glutinous rice flour)

1/4 cup mayonnaise

1 pound large shrimp, peeled and deveined

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 cup vegetable oil for frying



Directions

1.Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

2.Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

3.In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

[Anonymous]

It's meatless Monday again and tonight it's spicy crispy kung pao cauliflower.





For the Baked Crispy Cauliflower:

¼ cup + 1 tbsp corn starch or other starch

¼ cup + 2 tbsp bread crumbs (use gluten-free crumbs to make gf)

¼ cup + 1 tbsp or more water

½ tsp cayenne ( use a ⅓ tsp for less heat)

2 tsp soy sauce

¼ tsp salt

¼ tsp roasted sesame oil

1 tsp oil

1 medium head of cauliflower, chopped into florets



For the Kung Pao sauce:

1 tsp oil

8 to 10 dried red chilies (chinese red chilies, or arbol or cayenne, or use california red for less heat)

½ tsp coarsely crushed sichuan peppercorns (or use a mix of coarsely crushed black pepper and red pepper flakes)

2 to 3 tbsp chopped cashews or peanuts

4 to 5 cloves of garlic, minced

1 inch ginger minced

2 tbsp scallions, chopped



Sauce mix:

2.5 tbsp low sodium soy sauce/tamari (use certified gluten-free sauce to make gf)

1.5 to 2 tbsp rice vinegar

1 tsp chinese rice wine (optional)

1 tbsp sugar

¼ cup + 2 tbsp water (use ½ cup for more sauce)

1 tsp cornstarch





Instructions:

1.Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.

2.Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife

3.Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)

4.Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.

5.Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.

6.Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice.

7.Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.

8.To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

[@realAzhyaAryola]

Yum!!!!

[@realAzhyaAryola]

Grilled giant prawns. Oh my God.



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[Anonymous]

I am making Chinese style beef macaroni for supper.



Ingredients:

 •1 cup [250 mL] macaroni

•4 tablespoons [60 mL] oil

•1/2 pound [227 g] beef, cut into strips

•4 tablespoons [60 mL] soya sauce

•1 clove garlic

•1 teaspoon [5 mL] salt

•1/4 teaspoon [1 mL] pepper

•3/4 cup [190 mL] mushrooms, sliced

•1/2 cup [125 mL] celery, cut diagonally

•1/2 cup [125 mL] onion, sliced

•1/4 cup [60 mL] sweet pepper, sliced

•1 can bean sprouts

•2 cups [500 mL] beef broth

•2 tablespoons [30 mL] cornstarch

•2 tablespoons [30 mL] water

 

Directions:

◾Heat oil in large frying pan; add meat, soya sauce, garlic, salt and pepper.

◾Saute 3 to 5 minutes.

◾Add mushrooms, celery, onion and pepper; cook 3 minutes.

◾Add broth and bring to a boil.

◾Add cooked macaroni and bean sprouts; cook 2 minutes.

◾Dilute cornstarch in cold water and thicken sauce with this mixture.

[@realAzhyaAryola]

Yummy, Fash!

[Anonymous]

Yummy, Fash!

It's done now..



It turned out very good Azhya.

[Anonymous]

I am making Chinese sesame beef and macaroni tonight.



Ingredients:

2/3 lb (300 g) macaroni, uncooked

1 lb (450 g) lean ground beef

1 tbsp (15 ml) toasted sesame oil

2 cloves garlic, minced

1 tbsp (15 ml) freshly chopped ginger

1 bag mixed vegetables for Chinese-style macaroni  

1/3 cup (80 ml) soya sauce

2 tbsp (30 ml) toasted or black sesame seeds

3 tbsp (45 ml) freshly chopped regular basil



Directions:

1.In a large pot, bring a large quantity of salted water to a boil. Add macaroni and cook according to package instructions.

2.Drain and set aside.

3.In the meantime, in a large pan or wok heated to medium, brown ground beef.

4.Add sesame oil, garlic and ginger. Cook for 1 minute.

5.Add the vegetables gradually so as not to cool the pan too much and sauté for 5 minutes.

6.Add soya sauce and bring to a boil.

7.Add drained macaroni, sesame seeds and basil. Sauté for a minute and serve.

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[Anonymous]

I'm making Chinese pork tenderloin with garlic sauced noodles tonight.



Ingredients:

2 (1-pound) pork tenderloins, trimmed

1/4 cup lower-sodium soy sauce, divided

1 tablespoon hoisin sauce

1 tablespoon tomato sauce

1 teaspoon sugar

1 teaspoon grated peeled fresh ginger

2 garlic cloves, minced

3 tablespoons seasoned rice vinegar

1 teaspoon dark sesame oil

8 cups hot cooked Chinese-style noodles (about 16 ounces uncooked)

1 cup matchstick-cut carrots

3/4 cup diagonally sliced green onions

1/4 cup fresh cilantro leaves

1/3 cup chopped unsalted, dry-roasted peanuts

1/3 cup chopped fresh cilantro

9 lime wedges



Directions:

1.Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.



2. Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.



3. Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.

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[priscilla1961]

Grilled giant prawns. Oh my God.



https://holyprettyapple.files.wordpress.com/2013/05/end1.jpg">

mmmmmm Azhya.