Asian Recipes

[Frood]

Bao buns... that sounds much sexy Priscilla.

[priscilla1961]

Bao buns... that sounds much sexy Priscilla.

Thank you.

[priscilla1961]

Chinese pineapple buns



INGREDIENTS

FOR THE BREAD DOUGH:

2/3 cup heavy cream

(160 ml, at room temperature)

1 cup (plus 1 tablespoon milk, at room temperature; total 250 ml)

1 large egg (at room temperature)

1/3 cup sugar (75g)

1/2 cup cake flour (70g)

3 1/2 cups bread flour (500g)

1 tablespoon active dry yeast (11g)

1 1/2 teaspoons salt (7g)



FOR THE TOPPING DOUGH:

¼ cup nonfat dry milk powder

(30g)

1¼ cups all-purpose flour (160g)

½ teaspoon baking soda

¼ teaspoon baking powder

2/3 cup superfine sugar (150g, it's very important that it's superfine)

¼ cup vegetable shortening (50g)

2 tablespoons milk (30 ml)

1 egg yolk

1/8 teaspoon vanilla extract



TO FINISH THE BUNS:

 egg yolk



INSTRUCTIONS

Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.



After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.



After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces. Form each piece into a circular bun, and place on a baking sheet. Cover the buns with a clean, dry kitchen towel and let rise for another hour.



While that's happening, make the topping. Add the dry milk powder to a mixing bowl. If your dry milk powder has some larger clumps, crush them up with your fingers so it's uniformly powdery.



Add the flour, baking soda, baking powder, and superfine sugar. Stir to combine. Add the shortening, milk, egg yolk, and vanilla. Use your hands to mix everything together into a dough. If it's too dry, add a little more milk a teaspoon at a time until it comes together. Cover tightly with plastic wrap and set aside at room temperature.



When the buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. On a clean surface, roll out each ball into a flat circle and place one onto each bun.



Brush with egg yolk and bake at 350 degrees for 12-13 minutes

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[priscilla1961]

Vegetarian Hot and Sour Soup



Ingredients

6 cups vegetable broth

2 cups mushrooms (sliced, Chinese wood ear mushrooms or shiitake are best)

1 (8-ounce) can bamboo shoots

1 (8-ounce) can water chestnuts

2 tablespoons soy sauce (use tamari to keep it gluten-free if needed)

1/2 teaspoon pepper

1 teaspoon hot sauce

2 tablespoons vinegar

3 cloves garlic (minced)

1/2 cup scallions (green onions, sliced)

2 tablespoons chili oil





Steps

In a large pot, bring the vegetable broth to a simmer and add the mushrooms, bamboo shoots, water chestnuts, soy sauce, pepper, hot sauce, vinegar, and garlic. Allow to simmer for at least 20 minutes.



Add the scallions to the pot and simmer for about 5 more minutes.



Stir in the chili oil.



Add additional soy sauce, hot sauce, or vinegar to taste.

https://www.thespruceeats.com/thmb/ReeZqN7tWV90ohkCe4vefGKBEE0=/2396x0/filters:no_upscale%28%29:max_bytes%28150000%29:strip_icc%28%29:format%28webp%29/vegetarian-chinese-hot-and-sour-soup-3377997_step-04-914fcbd1f1754a09b09ebe68a367044f.jpg">

[priscilla1961]

Lion's Head Meatballs With Chinese Cabbage



Ingredients

1 pound bok choy, Peking cabbage ( Napa cabbage or spinach leaves)

1 to 2 green onions (spring onions, scallions, minced)

1 teaspoon ginger (minced)

1 large egg

1 pound pork (ground)

3/4 teaspoon salt

1 teaspoon sugar (granulated)

2 1/2 teaspoons sherry (pale dry)

3 tablespoons light soy sauce (divided)

1/2 teaspoon Asian sesame oil

Optional: Black pepper (or white, to taste)

2 to 3 tablespoons cornstarch (or flour)

2 tablespoons vegetable oil

1 1/2 cups chicken broth



Steps to Make It

Gather ingredients.



Wash and drain the bok choy or other greens. Cut crosswise into 3-inch strips.



Mince the ginger and green onion.



In a small bowl, beat the egg with a fork.



In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly.



Add as much cornstarch as needed to make so that the mixture is not too wet, start with 2 tablespoons and then add 1 teaspoon at a time until desired consistency is reached.



Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round.



Heat 2 tablespoons oil in a skillet or wok over medium-high heat.



When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).



 In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.



 Add the meatballs, reduce the heat and simmer, covered, for 10 minutes.



Add the bok choy to the pot, either arranging on top of the meatballs so that it steams, or placing directly in broth if there is room.



Simmer for another 15 minutes, or until the meatballs are cooked through and there is no pinkness in the middle.



To serve Lion's head meatballs, serve each meatball on a small plate surrounded by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.

https://www.thespruceeats.com/thmb/QsUSuGVDd1T15omhBNNf8vwj1pI=/960x0/filters:no_upscale%28%29:max_bytes%28150000%29:strip_icc%28%29:format%28webp%29/GettyImages-469503583-e179f0d618994c59810613d114030437.jpg">

[Frood]

Those are some meaty balls!

[priscilla1961]

Soy-Sauce-and-Honey-Glazed Turkey



Ingredients

Ingredient Checklist

2 cups soy sauce

1 cup honey

1/4 cup toasted sesame oil

1/2 cup thinly sliced fresh ginger

One 14- to 16-pound turkey

1 tablespoon kosher salt

2 teaspoons freshly ground pepper

1 1/2 teaspoons Chinese five-spice powder

6 scallions, cut into 2-inch lengths

2 cups chicken stock or low-sodium broth

4 tablespoons unsalted butter, softened

3/4 cup all-purpose flour



Step 1

In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes.



Step 2

Preheat the oven to 350°. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent.



Step 3

Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.



Step 4

Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.



Step 5

Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.



Step 6

In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=300&h=300&url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F9%2F2013%2F12%2F06%2F201011-xl-soy-sauce-and-honey-glazed-turkey-2000.jpg">

[priscilla1961]

CHINESE FRUIT SALAD



INGREDIENTS

2 tablespoons granulated sugar

1⁄4 teaspoon almond extract

1⁄4 teaspoon Chinese five spice powder

1 banana, peeled, sliced

1 cup mango, sliced (fresh or canned)

2 kiwi fruits, peeled, sliced

1 peach, pit removed, sliced thin

4 large strawberries, cut in half



DIRECTIONS

Mix together the sugar & almond extract, then stir in the five-spice powder & set aside.



In a bowl, lay banana slices in a ring around the edge, then lay kiwi slices in the middle, & sprinkle a bit of the sugar mixture over the fruit.



Spread mango slices over the top of the bananas & kiwi, & sprinke another bit of the sugar mixture over that.



Lay peach slices around the edge of the dish & sprinkle that with the sugar mixture.



Finally lay the strawberries in the middle & sprinkle the berries with the remaining sugar mixture.



Cover & chill before serving.

https://img.sndimg.com/food/image/upload/c_thumb,q_80,w_566,h_318/v1/img/recipes/42/35/74/picXUjDWZ.jpg">

[priscilla1961]

GINGER SOY FISH



INGREDIENTS

12 oz. (340 g) halibut fish fillet or other white fish (please see recipe notes)

1 tablespoon corn starch

1 2-inch (2 cm-5 cm) piece ginger

2 tablespoons cooking oil

1 tablespoon chopped scallions

SAUCE:

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon sugar

1 teaspoon sesame oil

3 dashes ground white pepper



INSTRUCTIONS

1. Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.

2. Coat the fish with the corn starch. Set aside.

3. Peel the ginger, slice and cut into thin strips.

4. Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.

5.Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.

6. Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.

7. Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

https://rasamalaysia.com/wp-content/uploads/2019/01/ginger-soy-fish.jpg">

[Anonymous]

GINGER SOY FISH



INGREDIENTS

12 oz. (340 g) halibut fish fillet or other white fish (please see recipe notes)

1 tablespoon corn starch

1 2-inch (2 cm-5 cm) piece ginger

2 tablespoons cooking oil

1 tablespoon chopped scallions

SAUCE:

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon sugar

1 teaspoon sesame oil

3 dashes ground white pepper



INSTRUCTIONS

1. Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.

2. Coat the fish with the corn starch. Set aside.

3. Peel the ginger, slice and cut into thin strips.

4. Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.

5.Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.

6. Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.

7. Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

https://rasamalaysia.com/wp-content/uploads/2019/01/ginger-soy-fish.jpg">

I want that.

[priscilla1961]

[media]

[Frood]

Hi Priscilla! Long time no see.



We make food party together in our mouth holes?

[Anonymous]

Hi Priscilla! Long time no see.



We make food party together in our mouth holes?

Does this have a sexual connotation?

[Frood]

Hi Priscilla! Long time no see.



We make food party together in our mouth holes?

Does this have a sexual connotation?

Hmm..... interesting perspective...  ac_smile

[Anonymous]

Hi Priscilla! Long time no see.



We make food party together in our mouth holes?

Does this have a sexual connotation?

Hmm..... interesting perspective...  ac_smile

Well, you often do that.....so does Odi.