Asian Recipes

[priscilla1961]

Shrimp Lo Mein



Ingredients

Noodles:

Salt



8 ounces dried Chinese egg noodles, or 1 pound fresh



Sauce:

1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water



1/4 cup plus 2 tablespoons oyster sauce



3 tablespoons low-sodium soy sauce



1 tablespoon sesame oil



1 tablespoon Sriracha chili sauce



Lo Mein:

2 tablespoons vegetable oil



1 tablespoon minced garlic



2 teaspoons minced ginger



1 cup thinly sliced white button mushrooms



2 stalks celery, thinly sliced



1 large carrot, shredded



1 small bunch scallions, white and green parts, sliced



1 pound small shrimp, peeled and deveined



1/4 head Napa cabbage, finely shredded



2 tablespoons cornstarch





Directions

1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.



2. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!



3. For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.



4. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.



5. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/2/1/1/CCKEL301_shrimp-lo-mein_s4x3.jpg.rend.hgtvcom.826.620.suffix/1432986941466.jpeg">

[Anonymous]

Shrimp Lo Mein



Ingredients

Noodles:

Salt



8 ounces dried Chinese egg noodles, or 1 pound fresh



Sauce:

1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water



1/4 cup plus 2 tablespoons oyster sauce



3 tablespoons low-sodium soy sauce



1 tablespoon sesame oil



1 tablespoon Sriracha chili sauce



Lo Mein:

2 tablespoons vegetable oil



1 tablespoon minced garlic



2 teaspoons minced ginger



1 cup thinly sliced white button mushrooms



2 stalks celery, thinly sliced



1 large carrot, shredded



1 small bunch scallions, white and green parts, sliced



1 pound small shrimp, peeled and deveined



1/4 head Napa cabbage, finely shredded



2 tablespoons cornstarch





Directions

1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.



2. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!



3. For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.



4. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.



5. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/2/1/1/CCKEL301_shrimp-lo-mein_s4x3.jpg.rend.hgtvcom.826.620.suffix/1432986941466.jpeg">

Looks good Priscilla.

[priscilla1961]

Chinese Red-Sauce-Glazed Spatchcocked Turkey Recipe



Ingredients

1 cup (235ml) dark soy sauce

1 cup (235ml) Shaoxing wine

1 cup sugar (8 ounces; 225g)

1 cinnamon stick

2 pieces star anise

2 (1-inch) knobs peeled fresh ginger, lightly crushed under the heel of a knife, divided

4 scallions, divided

3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided

4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided

1 whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied according to these instructions, backbone, neck, and giblets reserved

2 tablespoons (30ml) vegetable oil, divided

1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken or turkey stock

Kosher salt and freshly ground black pepper



Directions

1.In a medium saucepan, stir together soy sauce, Shaoxing wine, and sugar until sugar is mostly dissolved. Add cinnamon, star anise, 1 knob of ginger, and 2 scallions. Set over medium-high heat and bring to a simmer. Lower heat to a bare simmer and cook, stirring occasionally, until mixture is lightly syrupy and coats the back of a spoon, about 40 minutes. Set aside.



2.Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil. Scatter two-thirds of onions and celery across pan. Place a wire rack directly on top of vegetables.



3.Pat turkey dry with paper towels. Rub 1 tablespoon (15ml) oil all over turkey. Using a pastry brush, apply a thin layer of glaze to underside of turkey only. Place turkey skin side up on top of rack, tuck wing tips behind back, and arrange so turkey does not overlap the baking sheet edges, pressing down on breastbone to flatten breasts slightly.



4.Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150°F (66°C) and thighs register at least 165°F (74°C), about 1 hour 20 minutes. During last 20 minutes of cooking, apply several coats of glaze all over turkey skin with pastry brush, roasting for 5 minutes between each coat, until turkey is covered in a deep-brown, sticky glaze.



5.While turkey roasts, make jus. Roughly chop reserved neck, backbone, and giblets. Heat remaining 1 tablespoon (15ml) oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, celery, ginger, and scallions and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, about 5 minutes longer. Add chicken stock, bring to a boil, then reduce to a bare simmer. Simmer until reduced by half, about 40 minutes. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from surface of broth. Season jus to taste with salt and pepper, cover, and keep warm.



6.When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into jus.



7.Carve turkey and serve with jus.

https://www.seriouseats.com/recipes/images/2016/10/20161025-spatchcock-turkey-glaze-vicky-wasik-7.jpg">

[Anonymous]

Chinese Red-Sauce-Glazed Spatchcocked Turkey Recipe



Ingredients

1 cup (235ml) dark soy sauce

1 cup (235ml) Shaoxing wine

1 cup sugar (8 ounces; 225g)

1 cinnamon stick

2 pieces star anise

2 (1-inch) knobs peeled fresh ginger, lightly crushed under the heel of a knife, divided

4 scallions, divided

3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided

4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided

1 whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied according to these instructions, backbone, neck, and giblets reserved

2 tablespoons (30ml) vegetable oil, divided

1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken or turkey stock

Kosher salt and freshly ground black pepper



Directions

1.In a medium saucepan, stir together soy sauce, Shaoxing wine, and sugar until sugar is mostly dissolved. Add cinnamon, star anise, 1 knob of ginger, and 2 scallions. Set over medium-high heat and bring to a simmer. Lower heat to a bare simmer and cook, stirring occasionally, until mixture is lightly syrupy and coats the back of a spoon, about 40 minutes. Set aside.



2.Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil. Scatter two-thirds of onions and celery across pan. Place a wire rack directly on top of vegetables.



3.Pat turkey dry with paper towels. Rub 1 tablespoon (15ml) oil all over turkey. Using a pastry brush, apply a thin layer of glaze to underside of turkey only. Place turkey skin side up on top of rack, tuck wing tips behind back, and arrange so turkey does not overlap the baking sheet edges, pressing down on breastbone to flatten breasts slightly.



4.Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150°F (66°C) and thighs register at least 165°F (74°C), about 1 hour 20 minutes. During last 20 minutes of cooking, apply several coats of glaze all over turkey skin with pastry brush, roasting for 5 minutes between each coat, until turkey is covered in a deep-brown, sticky glaze.



5.While turkey roasts, make jus. Roughly chop reserved neck, backbone, and giblets. Heat remaining 1 tablespoon (15ml) oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, celery, ginger, and scallions and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, about 5 minutes longer. Add chicken stock, bring to a boil, then reduce to a bare simmer. Simmer until reduced by half, about 40 minutes. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from surface of broth. Season jus to taste with salt and pepper, cover, and keep warm.



6.When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into jus.



7.Carve turkey and serve with jus.

https://www.seriouseats.com/recipes/images/2016/10/20161025-spatchcock-turkey-glaze-vicky-wasik-7.jpg">

I know what I want to do with our next turkey.

[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



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.



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.



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.

https://images.media-allrecipes.com/userphotos/560x315/270515.jpg">

[priscilla1961]

Chinese Red Bean Bao



Ingredients



For the dough

500g plain flour, plus a little extra for dusting

1 sachet (7g) of fast-action yeast

2 tbsp groundnut oil

2 tbsp caster sugar

300ml warm water

1 tbsp sesame oil



For the Bao filling

½ jar red bean paste



For the garnish

16 goji berries



Method

Put all the ingredients for the buns apart from the water and sesame oil into a bowl and roughly combine. Pour half the warm water into the dry ingredients and stir. Pour in the remaining water and mix well. Dust a clean surface with a little of the extra flour, and tip the dough onto it. Knead with your hands for five minutes. Once kneaded, if possible try to shape your dough into a rough 'bun'.



Rub the inside of a large bowl with the sesame oil. Put in your dough, cover with cling film or a clean tea towel, place in a warm place and leave to prove until the dough has at least doubled in size. This normally takes a minimum of 90 minutes.



Tip the dough onto a floured surface and knead again to knock out the air. Take a golf-ball sized piece of dough and flatten with the palm of your hand. Spoon at least one and a half teaspoons of the red bean paste into the middle of the flattened pastry. Carefully pull up the edges of the dough to encase the filling in a ball shape, and then smooth the edges and place on a floured tray.



Repeat the process with the remaining dough and filling, then cover the buns with a damp tea towel and leave to rise for another 15 minutes. Once raised, place each one on a small disc of baking parchment with the join underneath. Top each bun with two goji berries. Place in a steamer and cook for 12-15 minutes. Once cooked serve immediately and there you have it your very own Chinese Red Bean Bao!



http://www.fnstatic.co.uk/images/content/recipe/gok-wan-s-red-bean-bao.jpg">

[priscilla1961]

Sichuan-Style Asparagus and Tofu Salad Recipe



Ingredients

For the Sauce:

4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed

2 teaspoons Sichuan peppercorns

1/4 cup vegetable or canola oil

3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic

vinegar)

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon minced fresh garlic (about 3 medium cloves)

1 tablespoon toasted sesame seeds

For the Salad:

Kosher salt

1 pound thin asparagus stalks, ends trimmed, cut into 2-inch pieces

10 ounces extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks

4 scallions, sliced thinly on a sharp bias





Directions

1. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.



2.Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.

3. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready touse. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).



4 For the Salad: Bring a large pot of salted water to a boil over high heat. Add asparagus and cook, stirring occasionally, until asparagus is bright green with a tender snap, about 1 minute. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a rimmed baking sheet lined with a clean kitchen towel or a double layer of paper towels and shake to dry thoroughly.



5. Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately

https://www.seriouseats.com/recipes/images/2015/03/20150305-sichuan-asparagus-tofu-salad-4.jpg">

[Frood]

Sichuan-Style Asparagus and Tofu Salad Recipe



Ingredients

For the Sauce:

4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed

2 teaspoons Sichuan peppercorns

1/4 cup vegetable or canola oil

3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic

vinegar)

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon minced fresh garlic (about 3 medium cloves)

1 tablespoon toasted sesame seeds

For the Salad:

Kosher salt

1 pound thin asparagus stalks, ends trimmed, cut into 2-inch pieces

10 ounces extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks

4 scallions, sliced thinly on a sharp bias





Directions

1. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.



2.Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.

3. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready touse. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).



4 For the Salad: Bring a large pot of salted water to a boil over high heat. Add asparagus and cook, stirring occasionally, until asparagus is bright green with a tender snap, about 1 minute. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a rimmed baking sheet lined with a clean kitchen towel or a double layer of paper towels and shake to dry thoroughly.



5. Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately

https://www.seriouseats.com/recipes/images/2015/03/20150305-sichuan-asparagus-tofu-salad-4.jpg">

Looking good Priscilla...



...you make vegetable party for our taste buds...

[priscilla1961]

Longevity Noodles for Chinese New Year



Ingredients

8 ounces very thin long wheat-flour noodles or brown rice noodles

2 tablespoons toasted sesame oil + more if needed

3 small cloves garlic finely minced

1-2 tablespoons low sodium soy sauce + more if needed

Sea salt and ground white pepper; to taste

diced green onions for garnish

sesame seeds for garnish



Instructions

Bring a large pot of water to a boil over high heat and salt it generously. Add the noodles, stir, and cook for about 4 minutes. Drain and rinse with cold water and set aside in a large serving bowl.

In a separate small bowl, whisk together the sesame oil, garlic, soy sauce and salt and white pepper, to taste, until combined well. Pour the mixture over the noodles and toss well to coat. Taste and adjust the seasoning with more salt/pepper and/or soy sauce if necessary. Garnish with diced green onions and sesame seeds and serve immediately.

https://i2.wp.com/hipfoodiemom.com/wp-content/uploads/2014/01/Longevity-Noodles2.jpg">

[Anonymous]

Tomorrow is Lunar New Year or Seollal as we call it in Korean. My girlfriend and I are going to Florida, so I won't be going to my parent's house in Toronto for some of my mom's amazing duk kuk.

[Anonymous]

We're having Taiwanese gua bao for lunch today.

https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Steamed_Sandwich%2Ctaken_by_LeoAlmighty.jpg/375px-Steamed_Sandwich%2Ctaken_by_LeoAlmighty.jpg">



Ingredients

For the Pork Belly:

2 tablespoons vegetable or peanut oil

One (1-pound) slab skin-on pork belly, cut into 2-inch strips, then sliced 1/4 inch thick

2 medium cloves garlic, crushed

2 (1/8th-inch) slices fresh ginger (unpeeled)

1 star anise pod (optional)

1 small fresh red chili, such as Thai chili (optional)

2 tablespoons rock, brown or raw sugar

1/4 cup Asian rice wine

1/2 teaspoon five spice powder (see note)

1/4 cup dark soy sauce

1/4 cup light soy sauce

4 cups water

 

For the Buns and Toppings:

1/2 cup roasted, unsalted peanuts

1 tablespoon rock, brown, or raw sugar (see note)

6 fresh or frozen Chinese-style steamed buns (see note)

6 sprigs fresh cilantro, leaves and tender stems chopped

4 tablespoons coarsely chopped Asian pickled mustard greens



Directions:

1. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Cook pork belly until lightly browned on the bottom, about 3 minutes. Flip pork belly and cook until lightly browned, about 2 minutes longer. Transfer pork belly to a plate and set aside.



2. In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant. Add star anise and chili (if using), and sugar and cook, stirring, until the sugar is melted and bubbling, about 2 minutes. Add rice wine and bring to a boil, stirring until sugar dissolves, about 2 minutes. Add five spice powder, dark and light soy sauces, and water and bring to a boil.



3. Return pork belly to the skillet and reduce heat to low. Cover skillet and cook until pork belly is very tender, at least 1 hour or preferably 2 hours.



4. For the Buns and Toppings: Meanwhile, combine peanuts and sugar in a blender or food processor and pulse, stopping to scrape down the sides, until the mixture resembles a coarse powder, about 1 minute.



5. Set a steamer over a pot of boiling water. Add buns, cover steamer and cook until buns are heated through and fluffy, about 3 minutes.



6. To Serve: Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Top pork belly with a pinch of the chopped cilantro and a sprinkle of the peanut powder. Serve immediately.

[priscilla1961]

Cantonese Chicken Feet Soup



Ingredients

15 grams dried seaweed (haidai, 海带, also known as kelp or kombu - sliced into thin strips, a small handful)

1 cup raw shelled peanuts (150g)

1 1/2 pounds chicken feet (700g)

2 tablespoons Shaoxing wine

4 slices ginger

12 cups water (2800 ml)

salt (to taste)

1 scallion (chopped)



Instructions

Soak the dried seaweed for an hour, rinsing it with water a couple of times to ensure there's no sediment. Drain and set aside. Rinse the peanuts also and set aside.



Rinse the chicken feet, and trim away the nail portion with kitchen shears. Transfer to a soup pot. Fill with enough water to submerge completely, and add 2 tablespoons Shaoxing wine. Bring to a boil, and let boil for 1 minute. Remove from the burner, drain, and rinse clean.



The chicken feet then go back into the soup pot with the hai dai (海带), peanuts, ginger slices, and 12 cups of water. Cover and bring to a boil over high heat.



Once boiling, reduce the heat to medium and cook with the lid on for an additional 20 minutes.



Lastly, reduce the heat to a low simmer (with movement, but no large bubbles) for 2 hours, until the chicken feet are soft and falling off the bone tender. Add salt to taste, garnish with chopped scallions, and serve.

https://thewoksoflife.com/wp-content/uploads/2019/10/chicken-feet-soup-8.jpg">

[priscilla1961]

Chinese Banana Fritters



Ingredients

4 to 5 big ripe bananas , cut into 1-inch chunks

Oil for deep frying

Powdered sugar (honey, or maple syrup to serve with)



Batter

1/2 cup all-purpose flour

1/2 cup cornstarch

2 tablespoons milk (or plant-based milk for a vegan dish)

1 tablespoon butter , melted

1 tablespoon granulated sugar

1/2 cup water



Instructions

Combine all the ingredients for the batter in a big bowl. Stir to mix well. It should form a runny batter similar in consistency to a pancake batter.

Heat 1 inch of oil in a small deep pot over medium-high heat until hot. Test the oil by inserting a wooden chopstick. If the oil sizzles and you can see small bubbles rising rapidly on the chopstick, the oil is ready.

Line a large plate or baking sheet with a cooling rack. Add the chopped bananas into the batter, a few pieces at a time, and coat well. Gently transfer the bananas into the oil. Fry until all sides turn golden brown. Transfer onto the cooling rack to drain the extra oil. Fry all the bananas this way in batches.

Wait until the bananas cool down slightly. They will continue to crisp.



Serve hot with powdered sugar, honey, or maple syrup.

https://omnivorescookbook.com/wp-content/uploads/2018/03/1802_Chinese-Banana-Fritters_004.jpg">

[Anonymous]

Chinese Banana Fritters



Ingredients

4 to 5 big ripe bananas , cut into 1-inch chunks

Oil for deep frying

Powdered sugar (honey, or maple syrup to serve with)



Batter

1/2 cup all-purpose flour

1/2 cup cornstarch

2 tablespoons milk (or plant-based milk for a vegan dish)

1 tablespoon butter , melted

1 tablespoon granulated sugar

1/2 cup water



Instructions

Combine all the ingredients for the batter in a big bowl. Stir to mix well. It should form a runny batter similar in consistency to a pancake batter.

Heat 1 inch of oil in a small deep pot over medium-high heat until hot. Test the oil by inserting a wooden chopstick. If the oil sizzles and you can see small bubbles rising rapidly on the chopstick, the oil is ready.

Line a large plate or baking sheet with a cooling rack. Add the chopped bananas into the batter, a few pieces at a time, and coat well. Gently transfer the bananas into the oil. Fry until all sides turn golden brown. Transfer onto the cooling rack to drain the extra oil. Fry all the bananas this way in batches.

Wait until the bananas cool down slightly. They will continue to crisp.



Serve hot with powdered sugar, honey, or maple syrup.

https://omnivorescookbook.com/wp-content/uploads/2018/03/1802_Chinese-Banana-Fritters_004.jpg">

I've had something similar to that.

[priscilla1961]

Soy and Ginger Steamed Fish



INGREDIENTS

2 6–8-oz. skinless black bass fillets

Kosher salt

1 4x3" piece dried kombu (optional)

2 Tbsp. sake

2 Tbsp. soy sauce

1 Tbsp. mirin (sweet Japanese rice wine)

¼ large or ½ medium head of Napa cabbage, stems thinly sliced crosswise, leaves torn if large (about 5 cups)

4 oz. mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces

1 2" piece ginger, peeled, cut into thin matchsticks

1 Tbsp. toasted sesame oil

2 scallions, thinly sliced

Cooked rice (for serving)



RECIPE PREPARATION

Slice fish into six pieces; season all over with salt.



Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.



Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.

https://assets.bonappetit.com/photos/5c75aa590e14053d377dc535/16:9/w_1280,c_limit/healthyish-weekenight-steamed-fish-horizontal.jpg">