Title: Asian Recipes
Post by: Anonymous on February 04, 2013, 08:13:19 PM
Post by: Anonymous on February 04, 2013, 08:13:19 PM
Our riff on the traditional tarte Tatin is individually sized and topped with tangy pineapple, flaky toasted coconut, and a hint of ginger.
Game plan: The tarts can be made up to 4 hours ahead, cooled completely, stored in an airtight container, and reheated on a baking sheet at 300°F for 5 to 10 minutes.
If you don't have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.
This recipe was featured as part of both our New Year's Eve Speakeasy Party and our story on hand-held meals you can make in a muffin pan.
.
INGREDIENTS
•1 tablespoon unsalted butter, melted
•1/4 cup unsweetened flaked coconut
•1 (14- to 16-ounce package) frozen puff pastry, thawed according to the package directions
•Flour, for dusting the work surface
•2 tablespoons packed dark brown sugar
•1/2 teaspoon ground ginger
•1/8 teaspoon fine salt
•2 cups fresh, small-dice pineapple
INSTRUCTIONS
Heat the oven to 375°F and arrange a rack in the middle. Generously coat a 12-well muffin pan with the melted butter using a pastry brush. Evenly sprinkle 1 teaspoon of the coconut inside each well; set the pan aside.
Roll out the puff pastry on a lightly floured surface to 1/8-inch thickness. (Some brands may not require any rolling.) Prick it all over with a fork, then cut 12 circles using a round cookie cutter the width of the top of the muffin wells (about 2 3/4 inches). Place the puff pastry circles on a baking sheet lined with parchment or waxed paper and refrigerate until needed.
Place the brown sugar, ginger, and salt in a medium bowl, break up any lumps with a spatula or wooden spoon, and stir to combine. Add the pineapple and stir to coat.
Evenly divide the pineapple mixture among the muffin wells. Place a puff pastry circle on top of the pineapple mixture and gently tuck the sides into the well to seal around the pineapple.
Bake until the pastry is puffed and dark golden brown, about 30 to 35 minutes.
Remove the pan from the oven and let cool on a wire rack for 5 minutes. While the tartlets are still warm, run a knife around each to loosen it from the well. Place a baking sheet over the muffin pan and carefully invert the muffin pan onto the baking sheet. Gently tap the bottom of each well and then remove the muffin pan. (If some pieces of pineapple and coconut remain inside the wells, just scrape them out and place them on top of the tartlets.) Serve warm.
Title: Re: Recipes
Post by: Anonymous on February 04, 2013, 08:21:21 PM
Post by: Anonymous on February 04, 2013, 08:21:21 PM
I found a recipe that uses puffed pastry instead.
Original recipe makes 12 tartsChange Servings
1 cupmilk
3 tablespoonscornstarch
1/2vanilla bean
1 cupwhite sugar
6egg yolks
1 (17.5 ounce) packagefrozen puff pastry, thawed
Check AllAdd to Shopping List
Directions
1.Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2.In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3.Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
Title: Re: Recipes
Post by: Anonymous on February 04, 2013, 10:18:35 PM
Post by: Anonymous on February 04, 2013, 10:18:35 PM
I made coconut tarts yesterday and my family loved them.Quote from: "Fashionista"
Our riff on the traditional tarte Tatin is individually sized and topped with tangy pineapple, flaky toasted coconut, and a hint of ginger.
Game plan: The tarts can be made up to 4 hours ahead, cooled completely, stored in an airtight container, and reheated on a baking sheet at 300°F for 5 to 10 minutes.
If you don't have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.
This recipe was featured as part of both our New Year's Eve Speakeasy Party and our story on hand-held meals you can make in a muffin pan.
.
INGREDIENTS
•1 tablespoon unsalted butter, melted
•1/4 cup unsweetened flaked coconut
•1 (14- to 16-ounce package) frozen puff pastry, thawed according to the package directions
•Flour, for dusting the work surface
•2 tablespoons packed dark brown sugar
•1/2 teaspoon ground ginger
•1/8 teaspoon fine salt
•2 cups fresh, small-dice pineapple
INSTRUCTIONS
Heat the oven to 375°F and arrange a rack in the middle. Generously coat a 12-well muffin pan with the melted butter using a pastry brush. Evenly sprinkle 1 teaspoon of the coconut inside each well; set the pan aside.
Roll out the puff pastry on a lightly floured surface to 1/8-inch thickness. (Some brands may not require any rolling.) Prick it all over with a fork, then cut 12 circles using a round cookie cutter the width of the top of the muffin wells (about 2 3/4 inches). Place the puff pastry circles on a baking sheet lined with parchment or waxed paper and refrigerate until needed.
Place the brown sugar, ginger, and salt in a medium bowl, break up any lumps with a spatula or wooden spoon, and stir to combine. Add the pineapple and stir to coat.
Evenly divide the pineapple mixture among the muffin wells. Place a puff pastry circle on top of the pineapple mixture and gently tuck the sides into the well to seal around the pineapple.
Bake until the pastry is puffed and dark golden brown, about 30 to 35 minutes.
Remove the pan from the oven and let cool on a wire rack for 5 minutes. While the tartlets are still warm, run a knife around each to loosen it from the well. Place a baking sheet over the muffin pan and carefully invert the muffin pan onto the baking sheet. Gently tap the bottom of each well and then remove the muffin pan. (If some pieces of pineapple and coconut remain inside the wells, just scrape them out and place them on top of the tartlets.) Serve warm.(//%3C/s%3E%3CURL%20url=%22http://search.chow.com/thumbnail/480/0/www.chow.com/assets/2011/09/27976_Pineapple_Coconut_Tartlets_620.jpg%22%3E%3CLINK_TEXT%20text=%22http://search.chow.com/thumbnail/480/0/%20...%20ts_620.jpg%22%3Ehttp://search.chow.com/thumbnail/480/0/www.chow.com/assets/2011/09/27976_Pineapple_Coconut_Tartlets_620.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
They look almost as sweet as you Fash. Your husband is a lucky, lucky man.
Title: Re: Recipes
Post by: Anonymous on February 04, 2013, 11:17:28 PM
Post by: Anonymous on February 04, 2013, 11:17:28 PM
I made coconut tarts yesterday and my family loved them.Quote from: "Fashionista"
Our riff on the traditional tarte Tatin is individually sized and topped with tangy pineapple, flaky toasted coconut, and a hint of ginger.
Game plan: The tarts can be made up to 4 hours ahead, cooled completely, stored in an airtight container, and reheated on a baking sheet at 300°F for 5 to 10 minutes.
If you don't have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.
This recipe was featured as part of both our New Year's Eve Speakeasy Party and our story on hand-held meals you can make in a muffin pan.
.
INGREDIENTS
•1 tablespoon unsalted butter, melted
•1/4 cup unsweetened flaked coconut
•1 (14- to 16-ounce package) frozen puff pastry, thawed according to the package directions
•Flour, for dusting the work surface
•2 tablespoons packed dark brown sugar
•1/2 teaspoon ground ginger
•1/8 teaspoon fine salt
•2 cups fresh, small-dice pineapple
INSTRUCTIONS
Heat the oven to 375°F and arrange a rack in the middle. Generously coat a 12-well muffin pan with the melted butter using a pastry brush. Evenly sprinkle 1 teaspoon of the coconut inside each well; set the pan aside.
Roll out the puff pastry on a lightly floured surface to 1/8-inch thickness. (Some brands may not require any rolling.) Prick it all over with a fork, then cut 12 circles using a round cookie cutter the width of the top of the muffin wells (about 2 3/4 inches). Place the puff pastry circles on a baking sheet lined with parchment or waxed paper and refrigerate until needed.
Place the brown sugar, ginger, and salt in a medium bowl, break up any lumps with a spatula or wooden spoon, and stir to combine. Add the pineapple and stir to coat.
Evenly divide the pineapple mixture among the muffin wells. Place a puff pastry circle on top of the pineapple mixture and gently tuck the sides into the well to seal around the pineapple.
Bake until the pastry is puffed and dark golden brown, about 30 to 35 minutes.
Remove the pan from the oven and let cool on a wire rack for 5 minutes. While the tartlets are still warm, run a knife around each to loosen it from the well. Place a baking sheet over the muffin pan and carefully invert the muffin pan onto the baking sheet. Gently tap the bottom of each well and then remove the muffin pan. (If some pieces of pineapple and coconut remain inside the wells, just scrape them out and place them on top of the tartlets.) Serve warm.(//%3C/s%3E%3CURL%20url=%22http://search.chow.com/thumbnail/480/0/www.chow.com/assets/2011/09/27976_Pineapple_Coconut_Tartlets_620.jpg%22%3E%3CLINK_TEXT%20text=%22http://search.chow.com/thumbnail/480/0/%20...%20ts_620.jpg%22%3Ehttp://search.chow.com/thumbnail/480/0/www.chow.com/assets/2011/09/27976_Pineapple_Coconut_Tartlets_620.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
They look almost as sweet as you Fash. Your husband is a lucky, lucky man.
Oh thank you seoulbro, but I am the one who is lucky.
Title: Re: Recipes
Post by: Anonymous on February 06, 2013, 09:12:10 AM
Post by: Anonymous on February 06, 2013, 09:12:10 AM
Ingredients:
•6 dried black mushrooms
•1/4 pound lean pork
•Marinades for Shrimp and Pork:
• 1 tbsp soy sauce
•1/4 teaspoon sesame oil
•A pinch of cornstarch
•10 medium raw shrimp, shelled and deveined
•1 tablespoon rice wine, dry sherry or sake
•1 teaspoon cornstarch
•Other:
•1 cup mung bean sprouts
•1/2 red bell pepper
•4 Chinese garlic chives
•1/2 carrot
•1 cup shredded Napa cabbage
•Sauce:
•2 tablespoons oyster sauce
•1 tablespoon Chinese rice wine or dry sherry
•2 tablespoons dark soy sauce or low-sodium chicken broth
•1 teaspoon sesame oil
•For Frying Spring Rolls:
•4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
•1 teaspoon chopped garlic
•1 teaspoon chopped ginger
•24 spring roll wrappers
• Dipping Sauces:
• plum sauce or duck sauce
•Chinese hot mustard
Preparation:
Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.
Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.
Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.
Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.
In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.
Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.
Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.
Title: Re: Asian Recipes
Post by: Anonymous on February 06, 2013, 08:45:38 PM
Post by: Anonymous on February 06, 2013, 08:45:38 PM
• Dumpling Dough*
• 2 cups all purpose flour
• 1 cup boiling water
•Filling:
• 8 ounces celery cabbage (Napa cabbage)
• 3 tsp salt, divided
• 1 pound lean ground pork
• 1/4 cup finely chopped green onions, with tops
• 1 TB white wine
• 1 tsp cornstarch
• 1 tsp sesame oil
• Dash white pepper
•Dipping Sauce:
• 1/4 cup soy sauce
• 1 tsp sesame oil
•Other:
•2 - 4 tablespoons vegetable oil
Preparation:
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Title: Re: Asian Recipes
Post by: Anonymous on February 07, 2013, 09:07:43 PM
Post by: Anonymous on February 07, 2013, 09:07:43 PM
•1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
•.
•Sauce:
•1 tablespoon soy sauce
•2 tablespoons oyster sauce
•1 tablespoon dry sherry
•1 teaspoon sugar
•.
•Remaining Ingredients:
•1 tablespoon Asian sesame oil
•1 slice ginger, minced
•1 garlic clove, minced
•2 green onions, chopped
•1 lb meat from chicken breasts or sliced white chicken meat
•1 red pepper, seeded and diced
•1 can water chestnuts, rinsed in warm running water and chopped
•1 stalk celery, diced
•1 teaspoon cornstarch mixed with 2 tablespoons water
Preparation:
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.
Title: Re: Asian Recipes
Post by: Odinson on February 08, 2013, 06:28:57 PM
Post by: Odinson on February 08, 2013, 06:28:57 PM
Title: Re: Asian Recipes
Post by: Anonymous on February 09, 2013, 11:06:03 AM
Post by: Anonymous on February 09, 2013, 11:06:03 AM
I bet your husband and kids are nice and chubby... ;)Quote from: "Odinson"
No, my husband plays hockey in the winter and baseball in the summer..
My son likes soccer and hockey and my daughter likes gymnastics..
I like ice skating and roller blading..
None of us are overweight and I ensure that we eat healthy meals and snacks.
Title: Re: Asian Recipes
Post by: Odinson on February 09, 2013, 11:09:47 AM
Post by: Odinson on February 09, 2013, 11:09:47 AM
I bet your husband and kids are nice and chubby... ;)Quote from: "Odinson"No, my husband plays hockey in the winter and baseball in the summer..
My son likes soccer and hockey and my daughter likes gymnastics..
I like ice skating and roller blading..
None of us are overweight and I ensure that we eat healthy meals and snacks.
I was joking. :)
Similar hobbies.
Title: Re: Asian Recipes
Post by: Anonymous on February 09, 2013, 11:12:19 AM
Post by: Anonymous on February 09, 2013, 11:12:19 AM
I bet your husband and kids are nice and chubby... ;)Quote from: "Odinson"No, my husband plays hockey in the winter and baseball in the summer..
My son likes soccer and hockey and my daughter likes gymnastics..
I like ice skating and roller blading..
None of us are overweight and I ensure that we eat healthy meals and snacks.
I was joking. :)
Similar hobbies.
Oh I'm sorry, I thought you were calling us fat.
:oops:
We are lucky none of us have the types of bodies that put on weight easily.
Title: Re: Asian Recipes
Post by: Odinson on February 09, 2013, 11:20:32 AM
Post by: Odinson on February 09, 2013, 11:20:32 AM
No, my husband plays hockey in the winter and baseball in the summer..
My son likes soccer and hockey and my daughter likes gymnastics..
I like ice skating and roller blading..
None of us are overweight and I ensure that we eat healthy meals and snacks.
I was joking. :)
Similar hobbies.
Oh I'm sorry, I thought you were calling us fat.
:oops:
We are lucky none of us have the types of bodies that put on weight easily.
It´s just a funny stereotype.
The mother/wife likes to cook, the males are all chubby...
Title: Re: Asian Recipes
Post by: Anonymous on February 09, 2013, 11:24:24 AM
Post by: Anonymous on February 09, 2013, 11:24:24 AM
I was joking. :)
Similar hobbies.
Oh I'm sorry, I thought you were calling us fat.
:oops:
We are lucky none of us have the types of bodies that put on weight easily.
It´s just a funny stereotype.
The mother/wife likes to cook, the males are all chubby...
In some cases that stereotype is true..
Obesity is a big problem in Canada...how about Finland?
Title: Re: Asian Recipes
Post by: Odinson on February 09, 2013, 11:37:21 AM
Post by: Odinson on February 09, 2013, 11:37:21 AM
Oh I'm sorry, I thought you were calling us fat.
:oops:
We are lucky none of us have the types of bodies that put on weight easily.
It´s just a funny stereotype.
The mother/wife likes to cook, the males are all chubby...
In some cases that stereotype is true..
Obesity is a big problem in Canada...how about Finland?
Mild-overweight here.
Honestly, I have seen only one american burger king-class fatbody here.
Things are going to a better direction since the males have started to get adonis-bodies in increasing numbers.
Women on the other hand are going worse.
Title: Re: Asian Recipes
Post by: Anonymous on February 09, 2013, 11:40:47 AM
Post by: Anonymous on February 09, 2013, 11:40:47 AM
It´s just a funny stereotype.
The mother/wife likes to cook, the males are all chubby...
In some cases that stereotype is true..
Obesity is a big problem in Canada...how about Finland?
Mild-overweight here.
Honestly, I have seen only one american burger king-class fatbody here.
Things are going to a better direction since the males have started to get adonis-bodies in increasing numbers.Women on the other hand are going worse.
That would explain why you liked what you saw in Asia.
Title: Re: Asian Recipes
Post by: Odinson on February 12, 2013, 10:28:07 AM
Post by: Odinson on February 12, 2013, 10:28:07 AM
In some cases that stereotype is true..
Obesity is a big problem in Canada...how about Finland?
Mild-overweight here.
Honestly, I have seen only one american burger king-class fatbody here.
Things are going to a better direction since the males have started to get adonis-bodies in increasing numbers.Women on the other hand are going worse. That would explain why you liked what you saw in Asia.
Yea. Whitewomen are not what the media says. They think that only the men should stay handsome and ripped.
Drama, drama and drama all the time.
They do not like asianwomen for some reason.
Title: Re: Asian Recipes
Post by: Odinson on February 12, 2013, 11:05:22 PM
Post by: Odinson on February 12, 2013, 11:05:22 PM
Title: Re: Asian Recipes
Post by: Odinson on February 13, 2013, 04:59:39 AM
Post by: Odinson on February 13, 2013, 04:59:39 AM
That would explain why you liked what you saw in Asia.
Yea. Whitewomen are not what the media says. They think that only the men should stay handsome and ripped.
Drama, drama and drama all the time.
They do not like asianwomen for some reason.
You sure make Finnish women seem unattractive.
Maybe.
Title: Re: Asian Recipes
Post by: Anonymous on February 17, 2013, 04:39:59 PM
Post by: Anonymous on February 17, 2013, 04:39:59 PM
* approximately 2 pounds of turkey meat chopped into small spoon sized squares(I use dark meat because my husband likes the white meat for sandwiches)
* 8 celery sticks chopped into tiny peices
* two bunches of spring onions also cut into half inch pieces
* one small piece of ginger chopped into tiny pieces
* 6 crushed garlic cloves
* one package enoki mushrooms
* two packages of vermicelli
* three table spoons of olive oil
* one litre box of chicken broth
- sautee ginger, spring onions and garlic in a large stock pot
- add turkey to the mix
- add the chicken broth to the sauteed vegetables and turkey
- bring to a boil then add vermicelli
- when vermicelli is cooked add mushrooms and celery.
- reduce heat to lowest level and simmer
If you let it sit for about one hour it is more flavourful than if you serve it as soon as it's cooked.
Title: Re: Asian Recipes
Post by: Odinson on February 18, 2013, 02:21:01 PM
Post by: Odinson on February 18, 2013, 02:21:01 PM
Title: Re: Asian Recipes
Post by: Anonymous on February 18, 2013, 02:23:45 PM
Post by: Anonymous on February 18, 2013, 02:23:45 PM
I ate roasted spiders.Quote from: "Odinson"
Title: Re: Asian Recipes
Post by: Odinson on February 18, 2013, 02:26:34 PM
Post by: Odinson on February 18, 2013, 02:26:34 PM
I ate roasted spiders.Quote from: "Odinson"
:shock:
Crispy and tasty like chips.
Title: Re: Asian Recipes
Post by: Anonymous on February 18, 2013, 02:28:20 PM
Post by: Anonymous on February 18, 2013, 02:28:20 PM
I ate roasted spiders.Quote from: "Odinson"
:shock:
Crispy and tasty like chips.
Do you buy them in a supermarket?
Title: Re: Asian Recipes
Post by: Odinson on February 18, 2013, 02:32:20 PM
Post by: Odinson on February 18, 2013, 02:32:20 PM
:shock:
Crispy and tasty like chips.
Do you buy them in a supermarket?
No.
Title: Re: Asian Recipes
Post by: Anonymous on February 18, 2013, 02:33:54 PM
Post by: Anonymous on February 18, 2013, 02:33:54 PM
Crispy and tasty like chips.
Do you buy them in a supermarket?
No.:lol: I ate them when I was backpacking.
Ah in Asia, I see.
Title: Re: Asian Recipes
Post by: Anonymous on February 22, 2013, 09:15:50 AM
Post by: Anonymous on February 22, 2013, 09:15:50 AM
Title: Re: Asian Recipes
Post by: Odinson on February 22, 2013, 09:42:27 AM
Post by: Odinson on February 22, 2013, 09:42:27 AM
I am going to make beef sukiyaki tonight.Quote from: "Fashionista"
Sounds tasty :b
Title: Re: Asian Recipes
Post by: Anonymous on February 22, 2013, 07:47:42 PM
Post by: Anonymous on February 22, 2013, 07:47:42 PM
I am going to make beef sukiyaki tonight.Quote from: "Fashionista"
Sounds tasty :b
It`s very good because it is homemade..
Much better than what you would get at Edo.
Title: Re: Asian Recipes
Post by: Anonymous on February 25, 2013, 08:06:00 PM
Post by: Anonymous on February 25, 2013, 08:06:00 PM
I bought the shells and sauce from Sobeys, but add our favourites..
My husband likes black olives, hot Italian sausage, pepperoni, banana peppers,onions and extra cheese..
I like vegetarian with spinach, fresh cut garlic, spring onions, green peppers, black olives and eggplant..
My children like Hawaiian.
Title: Re: Asian Recipes
Post by: Anonymous on February 26, 2013, 09:33:04 PM
Post by: Anonymous on February 26, 2013, 09:33:04 PM
It is a Filipino crispy pork dish and apparently very tasty.
Title: Re: Asian Recipes
Post by: Frost on February 26, 2013, 09:37:21 PM
Post by: Frost on February 26, 2013, 09:37:21 PM
My brothers girlfriend/wife is from the Philippines, and makes that I think.
She makes an elephant ear dish that's suppose to be delicious.
Title: Re: Asian Recipes
Post by: Anonymous on February 26, 2013, 09:42:51 PM
Post by: Anonymous on February 26, 2013, 09:42:51 PM
It looks really good, hope it is :) nice you can meet up like that.Quote from: "Blue"
My brothers girlfriend/wife is from the Philippines, and makes that I think.
She makes an elephant ear dish that's suppose to be delicious.
I have been friends with Pinay for a long time..
I wish she could be here more often, but she is working on an online university designation.
Title: Re: Asian Recipes
Post by: Frost on February 26, 2013, 09:45:27 PM
Post by: Frost on February 26, 2013, 09:45:27 PM
Title: Re: Asian Recipes
Post by: Anonymous on February 26, 2013, 09:48:37 PM
Post by: Anonymous on February 26, 2013, 09:48:37 PM
Good for her, and I hope she can achieve whats shes working at, and maybe be here later.Quote from: "Blue"
She still drops by when she can..
She is a very determined girl, so she will be successful in whatever she starts..
I have enjoyed talking to you today Mr Blue, but I have to load the dishwasher and clean up.
Take care of your neck and I hope you feel better.
Title: Re: Asian Recipes
Post by: Frost on February 26, 2013, 09:51:14 PM
Post by: Frost on February 26, 2013, 09:51:14 PM
Title: Re: Asian Recipes
Post by: Anonymous on February 27, 2013, 08:53:32 AM
Post by: Anonymous on February 27, 2013, 08:53:32 AM
Pinay has invited me out for pork liempo on Saturday..Quote from: "Fashionista"
It is a Filipino crispy pork dish and apparently very tasty.(//%3C/s%3E%3CURL%20url=%22http://t1.gstatic.com/images?q=tbn:ANd9GcSLNT93hoXQpvclPWPNfn7MXds4fIswJXIy4ZAi80XnRkj_ZYtU%22%3E%3CLINK_TEXT%20text=%22http://t1.gstatic.com/images?q=tbn:ANd9%20...%20XnRkj_ZYtU%22%3Ehttp://t1.gstatic.com/images?q=tbn:ANd9GcSLNT93hoXQpvclPWPNfn7MXds4fIswJXIy4ZAi80XnRkj_ZYtU%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That looks like lechon. The skin is really crispy, but it is really filling. The key is moderation when eating it.
It is similar to lechon, but I prefer liempo..
We'll have pancit along with it.
Title: Re: Asian Recipes
Post by: Odinson on February 27, 2013, 11:20:05 AM
Post by: Odinson on February 27, 2013, 11:20:05 AM
Title: Re: Asian Recipes
Post by: Odinson on February 27, 2013, 11:45:41 AM
Post by: Odinson on February 27, 2013, 11:45:41 AM
I just ate some cow-heart.Quote from: "Odinson"
I used to have a boyfriend that liked eating a cow, elk, deer or moose organs. Not for me thank you very much.
There´s a lot of iron in the heart. My hemoglobine is a steady 155.
I also eat paprika and there´s a lot of iron in that too.
Other organs are a no go for me.
Heart is a muscle so the taste is not far from beef.
Title: Re: Asian Recipes
Post by: Odinson on February 27, 2013, 02:25:22 PM
Post by: Odinson on February 27, 2013, 02:25:22 PM
I used to have a boyfriend that liked eating a cow, elk, deer or moose organs. Not for me thank you very much.
There´s a lot of iron in the heart. My hemoglobine is a steady 155.
I also eat paprika and there´s a lot of iron in that too.
Other organs are a no go for me.
Heart is a muscle so the taste is not far from beef.
I do not like liver...yuck.
Agreed, it is not good. We usually feed kidneys, livers and other parts of that sort to our hunting-dogs.
Title: Re: Asian Recipes
Post by: Pinay on February 27, 2013, 10:00:58 PM
Post by: Pinay on February 27, 2013, 10:00:58 PM
Pinay has invited me out for pork liempo on Saturday..Quote from: "Fashionista"
It is a Filipino crispy pork dish and apparently very tasty.(//%3C/s%3E%3CURL%20url=%22http://t1.gstatic.com/images?q=tbn:ANd9GcSLNT93hoXQpvclPWPNfn7MXds4fIswJXIy4ZAi80XnRkj_ZYtU%22%3E%3CLINK_TEXT%20text=%22http://t1.gstatic.com/images?q=tbn:ANd9%20...%20XnRkj_ZYtU%22%3Ehttp://t1.gstatic.com/images?q=tbn:ANd9GcSLNT93hoXQpvclPWPNfn7MXds4fIswJXIy4ZAi80XnRkj_ZYtU%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That looks like lechon. The skin is really crispy, but it is really filling. The key is moderation when eating it.
It is similar to lechon, but I prefer liempo..
We'll have pancit along with it.
I prefer pork liempo too ! you get a lot of crispy skin and the meat is softer. Dip it in soy sauce with fresh lemon juice, hhmm really delicious ! i'm craving for it now :D See u Saturday Fash ! :)
Title: Re: Asian Recipes
Post by: Anonymous on March 04, 2013, 09:23:13 AM
Post by: Anonymous on March 04, 2013, 09:23:13 AM
Food and conversation were both excellent.
Title: Re: Asian Recipes
Post by: Anonymous on March 04, 2013, 02:43:10 PM
Post by: Anonymous on March 04, 2013, 02:43:10 PM
I had a wonderful visit with Pinay on Saturday..Quote from: "Fashionista"
Food and conversation were both excellent.
When you have excellent people you get excellent conversation. :D
Title: Re: Asian Recipes
Post by: Odinson on March 04, 2013, 04:07:01 PM
Post by: Odinson on March 04, 2013, 04:07:01 PM
Title: Re: Asian Recipes
Post by: Odinson on March 04, 2013, 04:35:24 PM
Post by: Odinson on March 04, 2013, 04:35:24 PM
It would be nice to take a seat at the fashionistas home table. I know the food will be good. I will eat alot of it. :)Quote from: "Odinson"
Prolly a prayer of thanks before digging in.
Ummmm I think not.
I do not have the habit of waiting my meal for such a long time. ;)
Title: Re: Asian Recipes
Post by: Anonymous on March 04, 2013, 08:10:43 PM
Post by: Anonymous on March 04, 2013, 08:10:43 PM
It would be nice to take a seat at the fashionistas home table. I know the food will be good. I will eat alot of it. :)Quote from: "Odinson"
I would love to cook for you sometime..
Tonight I am cooking garlic battered crispy, pan fried tilapia..
Served along with seasoned diced potato, broccoli, mushrooms and spring onions baked in the oven..
For dessert, apple slices dipped in vanila Greek yoghurt.
Title: Re: Asian Recipes
Post by: Odinson on March 05, 2013, 02:11:19 AM
Post by: Odinson on March 05, 2013, 02:11:19 AM
It would be nice to take a seat at the fashionistas home table. I know the food will be good. I will eat alot of it. :)Quote from: "Odinson"
I would love to cook for you sometime..
Tonight I am cooking garlic battered crispy, pan fried tilapia..
Served along with seasoned diced potato, broccoli, mushrooms and spring onions baked in the oven..
For dessert, apple slices dipped in vanila Greek yoghurt.
mmmm.
It is good that a foreign-man can get some hospitality in Canada. ;)
Your desserts sound delicious.
Title: Re: Asian Recipes
Post by: Anonymous on March 05, 2013, 08:56:32 AM
Post by: Anonymous on March 05, 2013, 08:56:32 AM
It would be nice to take a seat at the fashionistas home table. I know the food will be good. I will eat alot of it. :)Quote from: "Odinson"
I would love to cook for you sometime..
Tonight I am cooking garlic battered crispy, pan fried tilapia..
Served along with seasoned diced potato, broccoli, mushrooms and spring onions baked in the oven..
For dessert, apple slices dipped in vanila Greek yoghurt.
mmmm.
It is good thata foreign-man can get some hospitality in Canada. ;)
Your desserts sound delicious.
You certainly can Odinson..
I love to cook for dinner guests.
Title: Re: Asian Recipes
Post by: Odinson on March 05, 2013, 10:48:32 AM
Post by: Odinson on March 05, 2013, 10:48:32 AM
I would love to cook for you sometime..
Tonight I am cooking garlic battered crispy, pan fried tilapia..
Served along with seasoned diced potato, broccoli, mushrooms and spring onions baked in the oven..
For dessert, apple slices dipped in vanila Greek yoghurt.
mmmm.
It is good thata foreign-man can get some hospitality in Canada. ;)
Your desserts sound delicious.
You certainly can Odinson..
I love to cook for dinner guests.
That is good to hear. :D
Title: Re: Asian Recipes
Post by: Anonymous on March 06, 2013, 09:01:46 AM
Post by: Anonymous on March 06, 2013, 09:01:46 AM
We had beggar's chicken yesterday.
Ingredients:
• 1 2 1/2 - 3 pound fryer chicken
• 2 teaspoons salt
• 1 teaspoon ginger juice
• 4 tablespoons oil
• 1 scallion (green onion, spring onion), chopped fine
• 4 ounces pork, shredded
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 ounces preserved Yunnan cabbage, julienne
• 1 large piece of aluminum foil
Preparation:
1. Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.
2. Heat 2 tablespoons oil in wok. Stir-fry scallion. Add pork. Stir on high heat. Add soy sauce and sugar. Remove to bowl.
3. Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute.(Add more sugar if desired).
4. Stuff meat mixture into chicken. Wrap in foil and place in pan.
5. Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.
6. Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.
Title: Re: Asian Recipes
Post by: Odinson on March 06, 2013, 10:57:42 AM
Post by: Odinson on March 06, 2013, 10:57:42 AM
It´s better to preheat the oven before you stick in anything.
I´ve done some mistakes.
If you want the outcome to be great, you gotta follow the instructions.
Title: Re: Asian Recipes
Post by: Odinson on March 06, 2013, 11:06:50 AM
Post by: Odinson on March 06, 2013, 11:06:50 AM
Chicken. mmmmQuote from: "Odinson"It´s better to preheat the oven before you stick in anything.
I´ve done some mistakes.
If you want the outcome to be great, you gotta follow the instructions.
I thought that went without saying Odie.
It is not always clear to some people. ;)
Title: Re: Asian Recipes
Post by: Odinson on March 06, 2013, 01:07:41 PM
Post by: Odinson on March 06, 2013, 01:07:41 PM
Buy a sausage, put it in a micro-wave oven, wait a couple of mins assuming you have 800watt or greater power.
Take the sausage out of the micro, go to the fridge, take a can of laplands gold beer, open the can and go watch hockey tonight while nicely sitting with your legs up in your lazyboy.
Title: Re: Asian Recipes
Post by: Odinson on March 06, 2013, 02:44:16 PM
Post by: Odinson on March 06, 2013, 02:44:16 PM
Recipe.Quote from: "Odinson"
Buy a sausage, put it in a micro-wave oven, wait a couple of mins assuming you have 800watt or greater power.
Take the sausage out of the micro, go to the fridge, take a can of laplands gold beer, open the can and go watch hockey tonight while nicely sitting with your legs up in your lazyboy.
From the white trash recipe book.
The american whitetrash seem to be very disgusting people.
Title: Re: Asian Recipes
Post by: Anonymous on March 06, 2013, 08:16:42 PM
Post by: Anonymous on March 06, 2013, 08:16:42 PM
Dessert will be a frozen avacado, pineapple puree.
Ingredients:
1 large bag of frozen cheese-filled ravioli
4 tomatoes, such as green zebra, yellow, and/or red, cut in thin wedges and seeded (about 4 cups)
3/4 cupsmall fresh basil leaves
1/2 teaspoonground black pepper
1/4 teaspoonsalt
2 tablespoonsbutter
6 cloves garlic, minced
2 cupsfresh baby spinach
1/2 cupshredded Parmesan cheese
Directions:
1. Cook frozen ravioli according to package directions; drain. Meanwhile, in a large bowl combine tomatoes, basil, pepper, and salt; set aside.
2. In large skillet melt butter over medium heat. Add garlic and cook for 30 seconds. Add tomato mixture; cook just until heated through. Remove from heat; gently stir in spinach.
3. To serve, place cooked ravioli on serving platter. Spoon tomato mixture over ravioli. Sprinkle Parmesan on top. Makes 4 servings
Title: Re: Asian Recipes
Post by: Anonymous on March 07, 2013, 08:58:15 PM
Post by: Anonymous on March 07, 2013, 08:58:15 PM
No dessert tonight because pulled pork has some sweetness in it.
1 teaspoon vegetable oil
1 (4 pound)pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoonchili powder
1 extra largeonion, chopped
2 large clovesgarlic, crushed
1 1/2 teaspoonsdried thyme
8 whole wheat buns split
2 tablespoons butter or as needed
Directions
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth..
Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme..
Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks..
Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter..
Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Title: Re: Asian Recipes
Post by: Hello Kitty on March 08, 2013, 03:27:57 PM
Post by: Hello Kitty on March 08, 2013, 03:27:57 PM
Title: Re: Asian Recipes
Post by: Odinson on March 08, 2013, 03:40:49 PM
Post by: Odinson on March 08, 2013, 03:40:49 PM
Hey you stunned whoriental kunt want to pull my pork? Get on your knees and blow me you life support system for a horizontal snatch.Quote from: "Hello Kitty"
What is your problem?
Title: Re: Asian Recipes
Post by: Hello Kitty on March 08, 2013, 03:42:09 PM
Post by: Hello Kitty on March 08, 2013, 03:42:09 PM
Hey you stunned whoriental kunt want to pull my pork? Get on your knees and blow me you life support system for a horizontal snatch.Quote from: "Hello Kitty"
What is your problem?
I have no problem. Didn't you know that stupid fashion skank likes it rough.
Title: Re: Asian Recipes
Post by: Odinson on March 08, 2013, 03:56:47 PM
Post by: Odinson on March 08, 2013, 03:56:47 PM
Hey you stunned whoriental kunt want to pull my pork? Get on your knees and blow me you life support system for a horizontal snatch.Quote from: "Hello Kitty"
What is your problem?
I have no problem. Didn't you know that stupid fashion skank likes it rough.
Fuck you.
Title: Re: Asian Recipes
Post by: Odinson on March 08, 2013, 05:16:26 PM
Post by: Odinson on March 08, 2013, 05:16:26 PM
I have no problem. Didn't you know that stupid fashion skank likes it rough.
Fuck you.
That guy is a real fucking winner. Sexually frustrated loser who takes out his anger on women like Fash who have done nothing to him. He derves involuntary bachelorhood. Hmmm, reminds me of of Oscar Mayer/Wambo Rong...hmmm.
I do feel pissed.
Title: Re: Asian Recipes
Post by: Odinson on March 08, 2013, 07:53:56 PM
Post by: Odinson on March 08, 2013, 07:53:56 PM
That guy is a real fucking winner. Sexually frustrated loser who takes out his anger on women like Fash who have done nothing to him. He derves involuntary bachelorhood. Hmmm, reminds me of of Oscar Mayer/Wambo Rong...hmmm.
I do feel pissed.
I'll bet he's some little loser that you could slap fucking silly. Hell, I bet I could kick the shit of the cyber-hero.
Leave the ass kicking to me, iron chink. :D I like it.
Title: Re: Asian Recipes
Post by: Anonymous on March 08, 2013, 08:03:05 PM
Post by: Anonymous on March 08, 2013, 08:03:05 PM
I do feel pissed.
I'll bet he's some little loser that you could slap fucking silly. Hell, I bet I could kick the shit of the cyber-hero.
Leave the ass kicking to me, iron chink. :D I like it.
Thank you Mr Odinson...Hello Kitty has never liked me.
:(
Title: Re: Asian Recipes
Post by: Anonymous on March 08, 2013, 08:13:15 PM
Post by: Anonymous on March 08, 2013, 08:13:15 PM
My husband doesn't have a sweet tooth but he likes lemon squares.
Crust:
* 1/2 cup(125 ml) all-purpose flour
* 1 pkg of chopped walnuts
* 1/4 cup(60 ml) icing sugar
* a smidgen of salt
* 1/3 cup(75 ml) cold unsalted butter
Custard:
* 4 large eggs
* 1 cup(250 ml) sugar
* 2/3(150 ml) fresh lemon juice
* 1/4(60 ml) all-purpose flour
* 1 tsp.(5 ml) pure vanilla extract
* 1/4 tsp.(1 ml) icing sugar for dusting
In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325°F (160°C) oven until golden, about 25 minutes. Let cool completely in pan on rack.
TOPPING: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.
Bake in centre of 325°F (160°C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Title: Re: Asian Recipes
Post by: Pinay on March 08, 2013, 10:57:27 PM
Post by: Pinay on March 08, 2013, 10:57:27 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 11, 2013, 09:17:18 PM
Post by: Anonymous on March 11, 2013, 09:17:18 PM
It was mouth-watering.
125ml (1/2 cup) apple cider vinegar (see note)
80ml (1/3 cup) soy sauce
6 cloves garlic, bruised
3cm piece ginger, finely grated
2 long red chillies, thinly sliced, plus extra, sliced, to serve
4 bay leaves
55g (1/4 cup firmly packed) brown sugar
1 tbs black peppercorns
1 large onion, thinly sliced
1.2kg chicken wings
Steamed white/brown rice to serve
Place vinegar, soy sauce, garlic, ginger, chillies, bay leaves, sugar, peppercorns, onion and 500ml (2 cups) water in a large bowl. Stir well to combine. Add chicken and stir to coat. Marinate at room temperature for 30 minutes.
Transfer chicken mixture to a large, heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium, cover loosely with foil, then simmer, stirring occasionally, for 25 minutes or until chicken is just cooked.
Using tongs, remove chicken wings and transfer to a large bowl. Simmer sauce for a further 10 minutes or until reduced by half and thickened slightly.
Return chicken to pan and stir to combine. Cook for a further 5 minutes or until chicken is cooked through. Cool for 5 minutes.
Divide chicken adobo among bowls, spoon over sauce, then scatter with extra sliced chillies. Serve with steamed white rice
Title: Re: Asian Recipes
Post by: Anonymous on March 13, 2013, 08:25:05 PM
Post by: Anonymous on March 13, 2013, 08:25:05 PM
Ingredients
900 grams pork tenderloin – sliced into 3mm pieces
2 medium onions - cut into rings (optional)
2 tb dark soya sauce
2 tb oyster sauce
1 tsp sesame oil
4 tb oil
2 tsp cornflour
4 oz water
salt to taste
1 tsp chicken stock granules (or one chicken boullion cube)
Directions
For Marinade I:
15 pips of garlic
2 tb whole white pepper pods (add ½ tb if you want it spicier)
Marinade II
2 tb dark soya sauce
2 tb oyster sauce
1 tsp sesame oil
4 tb oil
2 tsp cornflour
4 oz water
Salt to taste
1 tsp chicken stock granules (or one chicken boullion cube)
Directions:
Place sliced pork into deep bowl. Add "marinade I" and mix, leave for 5 minutes then add in "marinade II" and mix evenly. Let it marinate at least 2 two hours before cooking.
Heat oil and add marinated meat to the pan, stir fry for 1 minute, add 3 oz water and bring to boil, add salt and chicken granules; cook until done on the tender side.
Remove the pork, and thicken the pan gravy with cornflour pre dissolved in the balance of the water. Serve, sprinkled with chopped parsely for color.
Note: If you'd like to add onion, which caramelize beautifully in this dish, add and stir fry until transparent before adding the water.
Tip: Though a little more work, the pounded (mortar and pestle) spices give off more flavour and fragrance as compared to using a blender.
Title: Re: Asian Recipes
Post by: Frost on March 13, 2013, 08:27:37 PM
Post by: Frost on March 13, 2013, 08:27:37 PM
I don't like the texture of Yogurt, but I hear Greek Yogurt is smoother, and healthier to boot.
Title: Re: Asian Recipes
Post by: Anonymous on March 13, 2013, 08:30:40 PM
Post by: Anonymous on March 13, 2013, 08:30:40 PM
How is Greek Yogurt really compared to the usual stuff in stores ?Quote from: "Blue"
I don't like the texture of Yogurt, but I hear Greek Yogurt is smoother, and healthier to boot.
I buy pure unsweetend Greek yoghurt and use it as a healthy base for my desserts..
It is more dense and less liquid than regular yoghurt..
It makes one feel more full.
Title: Re: Asian Recipes
Post by: Frost on March 13, 2013, 08:32:53 PM
Post by: Frost on March 13, 2013, 08:32:53 PM
For a pro biotic it's one of the top foods.
Title: Re: Asian Recipes
Post by: Anonymous on March 13, 2013, 08:36:58 PM
Post by: Anonymous on March 13, 2013, 08:36:58 PM
I have been wanting to try it sometime, it's a good healthy food, and I could use that :)Quote from: "Blue"
For a pro biotic it's one of the top foods.
We seldom eat it on it's own, but yes you should try it.
Title: Re: Asian Recipes
Post by: Frost on March 13, 2013, 08:38:06 PM
Post by: Frost on March 13, 2013, 08:38:06 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 13, 2013, 08:53:29 PM
Post by: Anonymous on March 13, 2013, 08:53:29 PM
I need something, been cutting sugar, and stuff out a lot, and need a good healthy snack sometimes.Quote from: "Blue"
The main thing is to limit processed foods as much as possible..
You can't eliminate it, but cut down though.
Title: Re: Asian Recipes
Post by: Frost on March 13, 2013, 08:55:36 PM
Post by: Frost on March 13, 2013, 08:55:36 PM
Sugars, and salt is what I'm trying to cut back on most right now, and finding something good I can eat after supper .
Title: Re: Asian Recipes
Post by: Anonymous on March 13, 2013, 09:02:49 PM
Post by: Anonymous on March 13, 2013, 09:02:49 PM
Oh I have a lot, and done well the last year or so, but still there is so much of it here.Quote from: "Blue"
Sugars, and salt is what I'm trying to cut back on most right now, and finding something good I can eat after supper .
I read that the average Canadian only gets ten per cent of their daily salt intake from adding salt at the table..
We have peanuts, seeds and nuts for snacks.
Title: Re: Asian Recipes
Post by: Frost on March 13, 2013, 09:05:36 PM
Post by: Frost on March 13, 2013, 09:05:36 PM
I just had cashews :)
Title: Re: Asian Recipes
Post by: Anonymous on March 13, 2013, 09:07:17 PM
Post by: Anonymous on March 13, 2013, 09:07:17 PM
I get a lot of salt in food, so I try not to use table salt, and I have Himalayan if I do.Quote from: "Blue"
I just had cashews :)
If you suffer from hypertension salt is a big problem.
Title: Re: Asian Recipes
Post by: Frost on March 13, 2013, 09:11:49 PM
Post by: Frost on March 13, 2013, 09:11:49 PM
They are closely related in my opinion from research I have done.
Your Kidneys, and Adrenal is really the key to both health issues.
Title: Re: Asian Recipes
Post by: Anonymous on March 13, 2013, 09:22:13 PM
Post by: Anonymous on March 13, 2013, 09:22:13 PM
Sugar is also, I think anyone with High blood pressure should be concerned with Diabetes also.Quote from: "Blue"
They are closely related in my opinion from research I have done.
Your Kidneys, and Adrenal is really the key to both health issues.
It is easier to cut down on sugar than salt...it's in everything..
A single slice of pizza has a lot of salt.
Title: Re: Asian Recipes
Post by: Anonymous on March 15, 2013, 09:04:18 PM
Post by: Anonymous on March 15, 2013, 09:04:18 PM
• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 2 celery pieces, sliced
• 1 large green pepper, cut into strips
• 1/2 pound sliced fresh mushrooms
• 1 can (28 ounces) tomatoes, cut up and juice reserved
• 1 can (8 ounces) tomato Sauce
• 1 can (6 ounces) tomato paste
• 1 cup grape juice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 garlic cloves, minced
• 1 tablespoon sugar
• Hot cooked pasta
• Grated Parmesan cheese
•Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
• In same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine or water, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Yield: 6 servings.
Title: Re: Asian Recipes
Post by: Pinay on March 15, 2013, 10:13:37 PM
Post by: Pinay on March 15, 2013, 10:13:37 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 19, 2013, 08:39:46 PM
Post by: Anonymous on March 19, 2013, 08:39:46 PM
It is a large roast, so I had leftovers to make my husband's sandwiches for tommorrow..
I will use the bones to make soup for tomorrow.
Title: Re: Asian Recipes
Post by: Anonymous on April 01, 2013, 07:33:33 PM
Post by: Anonymous on April 01, 2013, 07:33:33 PM
I made a garlic, ginger, sesame oil and mesquite marinade..
For dessert, I made baked custard with a graham cracker crust..
It's nice to cook at home again after eating restaurant food for one week.
Title: Re: Asian Recipes
Post by: Odinson on April 01, 2013, 07:36:23 PM
Post by: Odinson on April 01, 2013, 07:36:23 PM
Tonight we are having sirloin roast beef, with tiny white potatoes, asparagus, spring onion, and bok choy..Quote from: "Fashionista"
I made a garlic, ginger, sesame oil and mesquite marinade..
For dessert, I made baked custard with a grahamcrackercrust..
It's nice to cook at home again after eating restaurant food for one week.
Cracker? You mean you used a whiteman as the crust?
Title: Re: Asian Recipes
Post by: Anonymous on April 01, 2013, 07:40:05 PM
Post by: Anonymous on April 01, 2013, 07:40:05 PM
Tonight we are having sirloin roast beef, with tiny white potatoes, asparagus, spring onion, and bok choy..Quote from: "Fashionista"
I made a garlic, ginger, sesame oil and mesquite marinade..
For dessert, I made baked custard with a grahamcrackercrust..
It's nice to cook at home again after eating restaurant food for one week.
Cracker? You mean you used a whiteman as the crust?
Graham cracker crumbs are delicious in dessert squares.
Title: Re: Asian Recipes
Post by: Odinson on April 01, 2013, 07:45:02 PM
Post by: Odinson on April 01, 2013, 07:45:02 PM
Tonight we are having sirloin roast beef, with tiny white potatoes, asparagus, spring onion, and bok choy..Quote from: "Fashionista"
I made a garlic, ginger, sesame oil and mesquite marinade..
For dessert, I made baked custard with a grahamcrackercrust..
It's nice to cook at home again after eating restaurant food for one week.
Cracker? You mean you used a whiteman as the crust?
:lol: No, I didn't bake my husband into the crust Odie..
Graham cracker crumbs are delicious in dessert squares.(//%3C/s%3E%3CURL%20url=%22http://ecx.images-amazon.com/images/I/512M0j0WIoL._SX300_.jpg%22%3E%3CLINK_TEXT%20text=%22http://ecx.images-amazon.com/images/I/5%20...%20SX300_.jpg%22%3Ehttp://ecx.images-amazon.com/images/I/512M0j0WIoL._SX300_.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I understood just the half your recipe but it sounds delicious, fashie. :) Bok Choy?
Title: Re: Asian Recipes
Post by: Anonymous on April 01, 2013, 07:49:17 PM
Post by: Anonymous on April 01, 2013, 07:49:17 PM
You may have tried it in a Chinese restaurant at home or in Asia.
Title: Re: Asian Recipes
Post by: Odinson on April 01, 2013, 07:55:22 PM
Post by: Odinson on April 01, 2013, 07:55:22 PM
Bok choy is kind of Chinese cabbage..Quote from: "Fashionista"
You may have tried it in a Chinese restaurant at home or in Asia.(//%3C/s%3E%3CURL%20url=%22http://crossfitroots.com/wp-content/uploads/2010/03/CrossFitRoots_BokChoy.jpg%22%3E%3CLINK_TEXT%20text=%22http://crossfitroots.com/wp-content/upl%20...%20okChoy.jpg%22%3Ehttp://crossfitroots.com/wp-content/uploads/2010/03/CrossFitRoots_BokChoy.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Yes, that kind of cabbage I have tried. :)
I just don´t remember the term because asian languages are so foreign to me.
Title: Re: Asian Recipes
Post by: Anonymous on April 01, 2013, 08:02:23 PM
Post by: Anonymous on April 01, 2013, 08:02:23 PM
Bok choy is kind of Chinese cabbage..Quote from: "Fashionista"
You may have tried it in a Chinese restaurant at home or in Asia.(//%3C/s%3E%3CURL%20url=%22http://crossfitroots.com/wp-content/uploads/2010/03/CrossFitRoots_BokChoy.jpg%22%3E%3CLINK_TEXT%20text=%22http://crossfitroots.com/wp-content/upl%20...%20okChoy.jpg%22%3Ehttp://crossfitroots.com/wp-content/uploads/2010/03/CrossFitRoots_BokChoy.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Yes, that kind of cabbage I have tried. :)
I just don´t remember the term because asian languages are so foreign to me.
Did you like it Odie?
Title: Re: Asian Recipes
Post by: Odinson on April 01, 2013, 08:08:42 PM
Post by: Odinson on April 01, 2013, 08:08:42 PM
Bok choy is kind of Chinese cabbage..Quote from: "Fashionista"
You may have tried it in a Chinese restaurant at home or in Asia.(//%3C/s%3E%3CURL%20url=%22http://crossfitroots.com/wp-content/uploads/2010/03/CrossFitRoots_BokChoy.jpg%22%3E%3CLINK_TEXT%20text=%22http://crossfitroots.com/wp-content/upl%20...%20okChoy.jpg%22%3Ehttp://crossfitroots.com/wp-content/uploads/2010/03/CrossFitRoots_BokChoy.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Yes, that kind of cabbage I have tried. :)
I just don´t remember the term because asian languages are so foreign to me.
Did you like it Odie?
Vegetables are always good to mild tasting.
But good night now fashie...
I hope to talk with you later. You are a very interesting person to me. :)
Like what did you do in your trip... But lets just leave it to the next day...
Title: Re: Asian Recipes
Post by: Anonymous on April 01, 2013, 08:14:42 PM
Post by: Anonymous on April 01, 2013, 08:14:42 PM
Yes, that kind of cabbage I have tried. :)
I just don´t remember the term because asian languages are so foreign to me.
Did you like it Odie?
Vegetables are always good to mild tasting.
But good night now fashie...
I hope to talk with you later. You are a very interesting person to me. :)
Like what did you do in your trip... But lets just leave it to the next day...
Thank you so much Odie..
I would be happy to talk about my trip.
Title: Re: Asian Recipes
Post by: Odinson on April 02, 2013, 04:58:35 PM
Post by: Odinson on April 02, 2013, 04:58:35 PM
Did you like it Odie?
Vegetables are always good to mild tasting.
But good night now fashie...
I hope to talk with you later. You are a very interesting person to me. :)
Like what did you do in your trip... But lets just leave it to the next day...
Thank you so much Odie..
I would be happy to talk about my trip.
How did the trip go, fashie? :)
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2013, 08:27:04 PM
Post by: Anonymous on April 02, 2013, 08:27:04 PM
Vegetables are always good to mild tasting.
But good night now fashie...
I hope to talk with you later. You are a very interesting person to me. :)
Like what did you do in your trip... But lets just leave it to the next day...
Thank you so much Odie..
I would be happy to talk about my trip.
How did the trip go, fashie? :)
I had a wonderful time Odie and the weather was lovely..
My whole family liked Disneyland and Universal Studios..
I enjoyed the Hollywood Walk of Fame and seeing the stars houses in Beverly Hills..
We played badminton on the beach as a family which I think I enjoyed the most..
We go camping in our rv several times over the summer, but this trip was very special.
Title: Re: Asian Recipes
Post by: Vancouver on April 02, 2013, 08:29:20 PM
Post by: Vancouver on April 02, 2013, 08:29:20 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2013, 08:30:06 PM
Post by: Anonymous on April 02, 2013, 08:30:06 PM
I just bought some Shanghai bok choy from T&T Supermarket.Quote from: "TheVancouverGuy"
Do you like to cook VancouverGuy?
Title: Re: Asian Recipes
Post by: Vancouver on April 02, 2013, 08:30:28 PM
Post by: Vancouver on April 02, 2013, 08:30:28 PM
Thank you so much Odie..
I would be happy to talk about my trip.
How did the trip go, fashie? :)
I had a wonderful time Odie and the weather was lovely..
My whole family liked Disneyland and Universal Studios..
I enjoyed the Hollywood Walk of Fame and seeing the stars houses in Beverly Hills..
We played badminton on the beach as a family which I think I enjoyed the most..
We go camping in our rv several times over the summer, but this trip was very special.
Sounds like it was really very fun. Perhaps I'll get to visit Disneyland next year.
Title: Re: Asian Recipes
Post by: Vancouver on April 02, 2013, 08:31:08 PM
Post by: Vancouver on April 02, 2013, 08:31:08 PM
I just bought some Shanghai bok choy from T&T Supermarket.Quote from: "TheVancouverGuy"
Do you like to cook VancouverGuy?
Some times. I'm going to take a cooking course.
A new study just found that older people who cook at home for up to five times a week were 47% more likely to live longer than those who don't. Conducted on 1,888 men and women aged above 65 in Taiwan over the course of 10 years, the study was published in Cambridge University's journal Public Health Nutrition.
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2013, 08:32:12 PM
Post by: Anonymous on April 02, 2013, 08:32:12 PM
How did the trip go, fashie? :)
I had a wonderful time Odie and the weather was lovely..
My whole family liked Disneyland and Universal Studios..
I enjoyed the Hollywood Walk of Fame and seeing the stars houses in Beverly Hills..
We played badminton on the beach as a family which I think I enjoyed the most..
We go camping in our rv several times over the summer, but this trip was very special.
Sounds like it was really very fun. Perhaps I'll get to visit Disneyland next year.
We had such a nice time VancouverGuy...you should treat yourself to a trip.
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2013, 08:34:33 PM
Post by: Anonymous on April 02, 2013, 08:34:33 PM
I just bought some Shanghai bok choy from T&T Supermarket.Quote from: "TheVancouverGuy"
Do you like to cook VancouverGuy?
Some times. I'm going to take a cooking course. Study shows those who cook their own meal 5 times a week have a 47% of living longer.
That is an interesting statistic VancouverGuy..
I missed cooking nutritious meals for my family while we were on vacation..
Restaurant food is very high in sodium.
Title: Re: Asian Recipes
Post by: Vancouver on April 02, 2013, 08:40:03 PM
Post by: Vancouver on April 02, 2013, 08:40:03 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2013, 08:44:57 PM
Post by: Anonymous on April 02, 2013, 08:44:57 PM
What are you having for dinner tonight?Quote from: "TheVancouverGuy"
Vegetarian ravioli, tossed spinach salad, whole grain buns with vinegar and olive oil dip and grapes with cottage cheese for dessert.
Title: Re: Asian Recipes
Post by: Vancouver on April 02, 2013, 09:00:36 PM
Post by: Vancouver on April 02, 2013, 09:00:36 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2013, 09:02:01 PM
Post by: Anonymous on April 02, 2013, 09:02:01 PM
Sounds dee lish sup.Quote from: "TheVancouverGuy"
Thank you so much VancouverGuy, I am just about to serve it now.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 12:42:06 AM
Post by: Anonymous on April 03, 2013, 12:42:06 AM
I had salmon wrapped in tin foil and done on the bbq. Had leftover spuds with it. It was pretty good, but I have had better.Quote from: "Shen Li"
I do that sometimes as well, but I place it directly on the hot coals of my backyard fire pit.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 08:49:02 PM
Post by: Anonymous on April 03, 2013, 08:49:02 PM
For dessert avocado and frozen Greek yogurt shakes.
Title: Re: Asian Recipes
Post by: Odinson on April 03, 2013, 08:55:49 PM
Post by: Odinson on April 03, 2013, 08:55:49 PM
Fish night tonight.....lightly breaded sole pan-fried in a little olive oil with steamed broccoli and baby carrots..Quote from: "Fashionista"
For dessert avocado and frozen Greek yogurt shakes.
Sounds delicious Fashie. :)
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 08:57:32 PM
Post by: Anonymous on April 03, 2013, 08:57:32 PM
Fish night tonight.....lightly breaded sole pan-fried in a little olive oil with steamed broccoli and baby carrots..Quote from: "Fashionista"
For dessert avocado and frozen Greek yogurt shakes.
Sounds delicious Fashie. :)
Hello Odie, I am just about to serve supper....I hope my family likes it.
Title: Re: Asian Recipes
Post by: Odinson on April 03, 2013, 09:03:16 PM
Post by: Odinson on April 03, 2013, 09:03:16 PM
Fish night tonight.....lightly breaded sole pan-fried in a little olive oil with steamed broccoli and baby carrots..Quote from: "Fashionista"
For dessert avocado and frozen Greek yogurt shakes.
Sounds delicious Fashie. :)
Hello Odie, I am just about to serve supper....I hope my family likes it.
Hello, beautiful Fashie. :)
They sound yummy and I´m heading to your house if I visit Canada.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 09:09:19 PM
Post by: Anonymous on April 03, 2013, 09:09:19 PM
Sounds delicious Fashie. :)
Hello Odie, I am just about to serve supper....I hope my family likes it.
Hello, beautiful Fashie. :)
They sound yummy and I´m heading to your house if I visit Canada.
I would make sure my family extended our hospitality to you.
Title: Re: Asian Recipes
Post by: Odinson on April 03, 2013, 09:59:19 PM
Post by: Odinson on April 03, 2013, 09:59:19 PM
Hello Odie, I am just about to serve supper....I hope my family likes it.
Hello, beautiful Fashie. :)
They sound yummy and I´m heading to your house if I visit Canada.
I would make sure my family extended our hospitality to you.
Do I have to say prayer in the table, beautiful? :)
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 10:04:15 PM
Post by: Anonymous on April 03, 2013, 10:04:15 PM
Hello, beautiful Fashie. :)
They sound yummy and I´m heading to your house if I visit Canada.
I would make sure my family extended our hospitality to you.
Do I have to say prayer in the table, beautiful? :)
No, no Odie, we do not expect guests to do that..
We are a Christian family and we give thanks before eating, but guests are free to join us or abstain.
Title: Re: Asian Recipes
Post by: Odinson on April 03, 2013, 10:17:05 PM
Post by: Odinson on April 03, 2013, 10:17:05 PM
I would make sure my family extended our hospitality to you.
Do I have to say prayer in the table, beautiful? :)
No, no Odie, we do not expect guests to do that..
We are a Christian family and we give thanks before eating, but guests are free to join us or abstain.
I can do the prayer thing. I´ve never been that close-minded and I know the christian table-manners.
I´m a lutherin but I just don´t practise it. :)
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 10:19:18 PM
Post by: Anonymous on April 03, 2013, 10:19:18 PM
Do I have to say prayer in the table, beautiful? :)
No, no Odie, we do not expect guests to do that..
We are a Christian family and we give thanks before eating, but guests are free to join us or abstain.
I can do the prayer thing. I´ve never been that close-minded and I know the christian table-manners.
I´m a lutherin but I just don´t practise it. :)
I am sure you have good manners at the table and anywhere you are Odie.
Title: Re: Asian Recipes
Post by: Odinson on April 03, 2013, 10:31:54 PM
Post by: Odinson on April 03, 2013, 10:31:54 PM
No, no Odie, we do not expect guests to do that..
We are a Christian family and we give thanks before eating, but guests are free to join us or abstain.
I can do the prayer thing. I´ve never been that close-minded and I know the christian table-manners.
I´m a lutherin but I just don´t practise it. :)
I am sure you have good manners at the table and anywhere you are Odie.
I have good manners when people are as nice as you, fashie. :)
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 10:34:44 PM
Post by: Anonymous on April 03, 2013, 10:34:44 PM
I can do the prayer thing. I´ve never been that close-minded and I know the christian table-manners.
I´m a lutherin but I just don´t practise it. :)
I am sure you have good manners at the table and anywhere you are Odie.
I have good manners when people are as nice as you, fashie. :)
Thank you so much Odie, you are so sweet.
:)
Title: Re: Asian Recipes
Post by: Odinson on April 03, 2013, 10:52:22 PM
Post by: Odinson on April 03, 2013, 10:52:22 PM
I am sure you have good manners at the table and anywhere you are Odie.
I have good manners when people are as nice as you, fashie. :)
Thank you so much Odie, you are so sweet.
:)[/quote
I hope to talk with you at that other forum after this one shuts down? :)
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2013, 10:57:03 PM
Post by: Anonymous on April 03, 2013, 10:57:03 PM
I have good manners when people are as nice as you, fashie. :)
Thank you so much Odie, you are so sweet.
:)[/quote
I hope to talk with you at that other forum after this one shuts down? :)
I hope so too Odie..
I will register there soon, but I want to bring some of my threads I have started here over there..
We will be open a couple more days to allow anyone to do the same
Mr Blue is a nice boy too and I am sure I will enjoy posting there.
Title: Re: Asian Recipes
Post by: Anonymous on April 04, 2013, 09:17:10 AM
Post by: Anonymous on April 04, 2013, 09:17:10 AM
Thank you so much Odie, you are so sweet.
:)[/quote
I hope to talk with you at that other forum after this one shuts down? :)
I hope so too Odie..
I will register there soon, but I want to bring some of my threads I have started here over there..
We will be open a couple more days to allow anyone to do the same
Mr Blue is a nice boy too and I am sure I will enjoy posting there.
Yeah, should be done by the weekend I would imagine.
I am sorry to see the Asian forum go..
I have met and got to know some very nice and interesting people..
Mr Blue's forum will be a nice place too I'm sure.
Title: Re: Asian Recipes
Post by: Odinson on April 04, 2013, 03:05:39 PM
Post by: Odinson on April 04, 2013, 03:05:39 PM
Yeah, should be done by the weekend I would imagine.
I am sorry to see the Asian forum go..
I have met and got to know some very nice and interesting people..
Mr Blue's forum will be a nice place too I'm sure.
Frosty has got a nice troll-free forum for sure.
Why do I have a moderator control-panel in there? It seems that I can ban people..
Title: Re: Asian Recipes
Post by: Odinson on April 04, 2013, 04:51:38 PM
Post by: Odinson on April 04, 2013, 04:51:38 PM
Frosty has got a nice troll-free forum for sure.
Why do I have a moderator control-panel in there? It seems that I can ban people..
He makes people he likes mods.
Nice. :D
Weird.
Title: Re: Asian Recipes
Post by: Anonymous on April 04, 2013, 08:38:11 PM
Post by: Anonymous on April 04, 2013, 08:38:11 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 05, 2013, 09:01:31 AM
Post by: Anonymous on April 05, 2013, 09:01:31 AM
Tonight I made Chinese shredded chicken, sweet and sour eggplant, garlic spinach and cong you bing or scallion pancakes.Quote from: "Fashionista"
I always liked scallion cakes for a snack. I only have them if I'm out though.
When I make them at home they are healthier and I can make them according to taste.
Title: Re: Asian Recipes
Post by: GORDY GAMBINO on April 05, 2013, 04:46:28 PM
Post by: GORDY GAMBINO on April 05, 2013, 04:46:28 PM
I hope so too Odie..
I will register there soon, but I want to bring some of my threads I have started here over there..
We will be open a couple more days to allow anyone to do the same
Mr Blue is a nice boy too and I am sure I will enjoy posting there.
Yeah, should be done by the weekend I would imagine.
I am sorry to see the Asian forum go..
I have met and got to know some very nice and interesting people..
Mr Blue's forum will be a nice place too I'm sure.
It isnt going hon
Me and the Serb woman boss get on well
I will give her a sympathy root to keep this place going
Fucken oath mate oi
Title: Re: Asian Recipes
Post by: Anonymous on April 05, 2013, 04:49:35 PM
Post by: Anonymous on April 05, 2013, 04:49:35 PM
Yeah, should be done by the weekend I would imagine.
I am sorry to see the Asian forum go..
It isnt going hon
Me and the Serb woman boss get on well
I will give her a sympathy root to keep this place going
Fucken oath mate oi
I have met and got to know some very nice and interesting people..
Mr Blue's forum will be a nice place too I'm sure.
You might think about an edit on this guy. Or do you expect Fash to do it for you.
Title: Re: Asian Recipes
Post by: GORDY GAMBINO on April 05, 2013, 04:57:38 PM
Post by: GORDY GAMBINO on April 05, 2013, 04:57:38 PM
You cunts understand the fuck whats going on anyway
Title: Re: Asian Recipes
Post by: Anonymous on April 05, 2013, 05:09:40 PM
Post by: Anonymous on April 05, 2013, 05:09:40 PM
Shes too busy cookingQuote from: "GORDY GAMBINO"
You cunts understand the fuck whats going on anyway
I think any idiot can easily figure you out.
Title: Re: Asian Recipes
Post by: GORDY GAMBINO on April 06, 2013, 02:01:38 AM
Post by: GORDY GAMBINO on April 06, 2013, 02:01:38 AM
Title: Re: Asian Recipes
Post by: Anonymous on April 06, 2013, 12:06:13 PM
Post by: Anonymous on April 06, 2013, 12:06:13 PM
Yeah, should be done by the weekend I would imagine.
I am sorry to see the Asian forum go..
I have met and got to know some very nice and interesting people..
Mr Blue's forum will be a nice place too I'm sure.
It isnt going hon
Me and the Serb woman boss get on well
I will give her a sympathy root to keep this place going
Fucken oath mate oi
I corrected your post for you GORDY GAMBINO..
I hope you don't mind.
Title: Re: Asian Recipes
Post by: Frost on April 10, 2013, 12:12:57 AM
Post by: Frost on April 10, 2013, 12:12:57 AM
Title: Re: Asian Recipes
Post by: Anonymous on April 10, 2013, 12:19:10 AM
Post by: Anonymous on April 10, 2013, 12:19:10 AM
This looks tastyQuote from: "Blue"
mmmm, thank you for posting that Mr Blue.
:)
Title: Re: Asian Recipes
Post by: Frost on April 10, 2013, 12:21:09 AM
Post by: Frost on April 10, 2013, 12:21:09 AM
Title: Re: Asian Recipes
Post by: Anonymous on April 10, 2013, 12:24:42 AM
Post by: Anonymous on April 10, 2013, 12:24:42 AM
The ingredients I don't have them all, but would like to make that.Quote from: "Blue"
I am always searching for new recipes, so again thank you..
I know where I could get all the ingredients.
Title: Re: Asian Recipes
Post by: Frost on April 10, 2013, 12:26:39 AM
Post by: Frost on April 10, 2013, 12:26:39 AM
Glad you like, hope if you make it it's good
Title: Re: Asian Recipes
Post by: Anonymous on April 10, 2013, 07:57:20 PM
Post by: Anonymous on April 10, 2013, 07:57:20 PM
If I want good ingredient I have to travel like 20 miles or more.Quote from: "Blue"
Glad you like, hope if you make it it's good
In my city, it is easy to find a market that sells those ingredients.
Title: Re: Asian Recipes
Post by: Anonymous on April 26, 2013, 05:49:01 PM
Post by: Anonymous on April 26, 2013, 05:49:01 PM
1 (1-1.5-pound) piece beef tenderloin
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon medium-dry Sherry
1 1/2 teaspoons Asian sesame oil
2 teaspoons cornstarch
1 1/2 pound baby bok choy
2 tablespoons soy sauce
3 tablespoons medium-dry Sherry
1 teaspoon balsamic vinegar
1 cup vegetable oil
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
Make marinade and marinate meat:
Stir together marinade ingredients in a medium bowl until sugar is dissolved.
Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
Blanch bok choy:
Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
Fry beef:
Stir together soy sauce, Sherry, and vinegar.
Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
Stir-fry beef and bok choy:
Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.
Title: Re: Asian Recipes
Post by: Gary Oak on April 26, 2013, 05:57:34 PM
Post by: Gary Oak on April 26, 2013, 05:57:34 PM
Ask Kwan about some of his recipes
Title: Re: Asian Recipes
Post by: Anonymous on April 26, 2013, 06:01:29 PM
Post by: Anonymous on April 26, 2013, 06:01:29 PM
http://ca.shine.yahoo.com/blogs/shine-on/delaware-restaurant-padi-faces-criticism-posting-racial-slurs-163852683.html
Ask Kwan about some of his recipes
Gary, this post is not about Asian cuisine..
It belongs in a different thread.
Title: Re: Asian Recipes
Post by: Anonymous on May 01, 2013, 12:48:34 PM
Post by: Anonymous on May 01, 2013, 12:48:34 PM
4 teaspoons soy sauce
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (more to taste)
1/2 cupchicken broth
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 wholechicken breasts, cut into bite size pieces (or chicken tenders)
1/4 cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
2 carrots, sliced thinly
1 green bell pepper, chopped
2 cups snow peas
1 1/2 cupscashews
2 cups cooked rice
1 Combine soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
2 In a bowl, combine cornstarch, sugar, and salt.
3 Toss the chicken with cornstarch mixture.
4 Heat a wok or frying pan to a high heat and add cooking oil.
5 When oil is hot add chicken.
6 Add gingeroot, garlic and onion.
7 Stir fry mixture until chicken is cooked through and opaque.
8 Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.9 Continue to stir fry until tender crisp.
10 Add the cashews and serve immediately over a bed of white rice.
Title: Re: Asian Recipes
Post by: Pinay on May 03, 2013, 12:45:47 AM
Post by: Pinay on May 03, 2013, 12:45:47 AM
Title: Re: Asian Recipes
Post by: Anonymous on May 03, 2013, 08:55:30 AM
Post by: Anonymous on May 03, 2013, 08:55:30 AM
Hhmm, i'm glad I dropped by this forum, I got some ideas for weekend cooking. Thanks Fash ! i think i'm gonna try the bok choy with beef and the cashew chicken :-) i'm sure my hubby will like them ;)Quote from: "Pinay"
It is so nice to see you here again Pinay..
:)
Good luck with your studies.
Title: Re: Asian Recipes
Post by: Odinson on May 03, 2013, 11:17:02 AM
Post by: Odinson on May 03, 2013, 11:17:02 AM
Title: Re: Asian Recipes
Post by: Anonymous on May 09, 2013, 02:15:00 PM
Post by: Anonymous on May 09, 2013, 02:15:00 PM
I am going to make a nice Asian style marinade using using fish sauce, ginger, garlic, sesame oil and and orange.
Title: Re: Asian Recipes
Post by: Anonymous on May 24, 2013, 09:12:53 AM
Post by: Anonymous on May 24, 2013, 09:12:53 AM
24 hours before make a brine
1 gallon water
1 1/2 cups salt
2 cloves minced garlic
4 cloves minced shallots
3 tablespoons vinegar
3 tablespoons brown sugar
1 tablespoon 5 spice powder
1 tablespoon toasted cumin seeds
3 tablespoons honey
1 teaspoon tarragon
Add the wings and keep in the fridge.
1/2 hour or so before cooking drain and pat dry..
Put a pound or so of wings and a pound or so of drummettes..
Into a gallon zip lock bag and add the marinade..
Reserve the marinade to use as a mop while grilling.
3 tablespoons olive oil
2 cloves minced garlic
2 cloves minced shallots
1 tablespoon fresh mint leaves
1 tablespoon fresh rosemary
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon cracked pepper
Title: Re: Asian Recipes
Post by: Anonymous on May 25, 2013, 01:36:00 PM
Post by: Anonymous on May 25, 2013, 01:36:00 PM
For the dough:
•4 cups of plain flour
•Extra flour for dusting
•1 teaspoon salt
•1 ½ cup warm water
For the filling:
•500 grams of pork mince
•½ cabbage
•5 tablespoons soy sauce
•2 tablespoons oyster sauce
•1 tablespoon raw sugar
•¼ Ginger
Making the dough
1. In a bowl, add the flour and salt and mix.
2. Make a well in the flour and add the water.
3. Slowly, using your hands, combine and mix until it forms into a ball.
4. Knead the dough for 5 minutes and then roll into a long cylindrical shape, roughly 3cm thick.
5. Cut roughly 3cm thick pieces and set aside.
6. Dust a piece of the cut dough well and flatten with the palm of your hand.
7. Using a rolling pin, roll the dough into a flat circle.
8. Repeat until all the dough has been rolled.
Making the filling
1. Finely chop the cabbage until it is minced.
2. In a bowl, combine the mince and chopped cabbage and mix well.
3. Add the soy sauce, oyster sauce, sugar and shave ginger into the mixture. Mix well.
Making the dumpling:
1. Taking one piece of rolled out dough, spoon one teaspoon of the filling in the middle of the dough.
2. Slowly fold up the dough and flatten the edges until you have a moon like crescent.
3. Fold the edges 3 or 4 times to make a pattern.
4. Set aside onto a lightly floured plate.
5. Repeat until all the dough and mixture is used up.
Cooking the dumpling:
1. In a heated pan, add a dash of vegetable oil.
2. Once the oil is hot, slowly the dumpling pieces into the pan and turn to medium heat.
3. Add a dash of cold water and cover with a lid to slowly sizzle and steam.
4. Cook each side for roughly 5 minutes, adding another dash of water where necessary.
5. Once all the sides are brown, remove from heat and serve with soy sauce for dipping.
Title: Re: Asian Recipes
Post by: Pinay on May 28, 2013, 12:59:52 AM
Post by: Pinay on May 28, 2013, 12:59:52 AM
Title: Re: Asian Recipes
Post by: Anonymous on May 29, 2013, 02:26:13 PM
Post by: Anonymous on May 29, 2013, 02:26:13 PM
Ey Fash, the Taiwanese dumplings looks really yummy but it looks like it's a lot of preparation :-) maybe I should visit you one of these days and you can make me some ;)Quote from: "Pinay"
Pinay, I am so happy to see you.
:D
Good luck on your exams..
I am praying for you.
Title: Re: Asian Recipes
Post by: Anonymous on May 29, 2013, 02:28:40 PM
Post by: Anonymous on May 29, 2013, 02:28:40 PM
•Sliced beef----1 box
•Onion,finely shirred ----1
•Carrot,finely shirred----1 big chunk
•Garlic , finely minced----2 gloves
•Egg white----1
•Corn powder----1Tbsp
•Soy Sauce----2Tbsp
•Sesame oil----1Tbsp
•Cooking wine----1Tbsp
•Black pepper----1 teaspoon
•Soy sauce paste(Thick Soy Sauce)----1Tbsp
•Sugar----1Tbsp
•Salt to taste
Title: Re: Asian Recipes
Post by: Anonymous on May 30, 2013, 02:48:50 AM
Post by: Anonymous on May 30, 2013, 02:48:50 AM
Title: Re: Asian Recipes
Post by: Anonymous on June 02, 2013, 09:56:07 PM
Post by: Anonymous on June 02, 2013, 09:56:07 PM
*6(3/4 inch) thick bone-in pork chops
*2 tablespoons soy sauce
*1 tablespoon minced garlic
*1 tablespoon sugar
*1/2 tablespoon white wine
*1/2 tablespoonChinese five-spice powder
*vegetable oil
*olive oil for frying
*cornstarch
1.With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2.Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
3.In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4.Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
Title: Re: Asian Recipes
Post by: Odinson on June 04, 2013, 06:57:19 PM
Post by: Odinson on June 04, 2013, 06:57:19 PM
Title: Re: Asian Recipes
Post by: Anonymous on June 05, 2013, 02:49:59 AM
Post by: Anonymous on June 05, 2013, 02:49:59 AM
I really need fashie in my house.Quote from: "Odinson"
don't we all
Title: Re: Asian Recipes
Post by: Anonymous on June 09, 2013, 10:52:40 PM
Post by: Anonymous on June 09, 2013, 10:52:40 PM
•6 boneless chicken breasts, cut into bite-size pieces
•2 slices minced ginger
•4 tablespoons fresh lemon juice
•Marinade:
•1 tablespoon dry sherry
•1 tablespoon oyster sauce
•1 tablespoon light soy sauce
•1 teaspoon brown sugar
•Garnish:
•Green Onion (Spring onions, scallions)
•Lemon wedges
Combine the marinade ingredients. Place the chicken in a bowl with the lemon juice. Add the marinade ingredients and sprinkle the ginger pieces over the chicken.
Marinate the chicken for about 20 minutes.
Steam the chicken. If using the wok to steam the chicken, place the chicken on a steamproof dish and pour the marinade ingredients over it. Steam the chicken until it turns white and is cooked through.
If using a commercial steamer, prepare according to the steamer directions. Depending on the type of steamer, you may not be able to pour the marinade over the chicken before steaming. If that is the case, reserve the marinade and steam the chicken according to the manufacturer's instructions. Bring the reserved marinade to a boil and pour over the chicken just before serving.
Serve hot with rice and stir-fried dried mushrooms. Garnish with green onion and lemon wedges.
Title: Re: Asian Recipes
Post by: Anonymous on June 17, 2013, 10:31:40 PM
Post by: Anonymous on June 17, 2013, 10:31:40 PM
•3 tbsp vegetable broth
•1 tbsp lime juice
•2 tbsp soy sauce
•1 pound firm or extra firm tofu, cut into bite-sized cubes
•1 tbsp sesame oil + 2 tbsp
•1 onion, diced
•1 red bell pepper, diced
•1/4 tsp red pepper flakes
•1/2 cup sliced mushrooms
•1 tbsp fresh ginger, minced
•1 small bok choy, chopped
•1/4 cup vegetable broth
•1/2 cup snow peas
•1/2 small purple cabbage, sliced thin
•1 tbsp fresh chopped parsley
•1 tsp hot sauce
•salt and pepper to taste
•1/2 cup peanuts or cashew nuts (optional)
Combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Pre-heat oven to 375 degrees. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, sautee the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.
Title: Re: Asian Recipes
Post by: Odinson on June 23, 2013, 09:57:23 PM
Post by: Odinson on June 23, 2013, 09:57:23 PM
121kg overall weight.
Title: Re: Asian Recipes
Post by: Anonymous on June 23, 2013, 10:02:59 PM
Post by: Anonymous on June 23, 2013, 10:02:59 PM
I´ve gained 15,5 lbs in couple of weeks. :DQuote from: "Odinson"
121kg overall weight.
How did you do that?
Title: Re: Asian Recipes
Post by: Odinson on June 23, 2013, 10:11:49 PM
Post by: Odinson on June 23, 2013, 10:11:49 PM
I´ve gained 15,5 lbs in couple of weeks. :DQuote from: "Odinson"
121kg overall weight.
How did you do that?
Swamp football/soccer. And food.
Title: Re: Asian Recipes
Post by: Odinson on June 23, 2013, 10:19:35 PM
Post by: Odinson on June 23, 2013, 10:19:35 PM
How did you do that?
Swamp football/soccer. And food.
Must have had a lot of calories. I am trying to lose weight, but it is tough with my mother cooking such great food all the time.
Yea, but I burn them.
Running after a ball trying to defeat the opposing team knee deep in swamp is really nice exercise.
At the end of the day they have to drag us back home. :D
Messy game.
Title: Re: Asian Recipes
Post by: Anonymous on July 06, 2013, 04:04:48 PM
Post by: Anonymous on July 06, 2013, 04:04:48 PM
I have them marinating in the fridge right now..
A little chilly today, but I guess we can eat inside.
Title: Re: Asian Recipes
Post by: Odinson on July 08, 2013, 04:31:51 PM
Post by: Odinson on July 08, 2013, 04:31:51 PM
Title: Re: Asian Recipes
Post by: Odinson on July 08, 2013, 04:37:00 PM
Post by: Odinson on July 08, 2013, 04:37:00 PM
Title: Re: Asian Recipes
Post by: Anonymous on July 08, 2013, 04:58:40 PM
Post by: Anonymous on July 08, 2013, 04:58:40 PM
Sausage with a crust covered with mustard.Quote from: "Odinson"
Of course, she's too cheap to be eating in restaurants.
Title: Re: Asian Recipes
Post by: Renee on July 08, 2013, 05:59:37 PM
Post by: Renee on July 08, 2013, 05:59:37 PM
Title: Re: Asian Recipes
Post by: Anonymous on July 08, 2013, 06:15:01 PM
Post by: Anonymous on July 08, 2013, 06:15:01 PM
I think I need a little Chinese lady to come cook for me. :DQuote from: "Renee"
I will send my mother over to your place. I'm too tall for you.
Title: Re: Asian Recipes
Post by: Renee on July 08, 2013, 06:40:32 PM
Post by: Renee on July 08, 2013, 06:40:32 PM
I think I need a little Chinese lady to come cook for me. :DQuote from: "Renee"
I will send my mother over to your place. I'm too tall for you.
Send her over. Does she clean bathrooms too?
Title: Re: Asian Recipes
Post by: Odinson on July 08, 2013, 06:49:42 PM
Post by: Odinson on July 08, 2013, 06:49:42 PM
Sausage with a crust covered with mustard.Quote from: "Odinson"
Of course, she's too cheap to be eating in restaurants.:lol:
Spoken like a princess...
Title: Re: Asian Recipes
Post by: Obvious Li on July 08, 2013, 07:11:05 PM
Post by: Obvious Li on July 08, 2013, 07:11:05 PM
Title: Re: Asian Recipes
Post by: Odinson on July 08, 2013, 07:53:52 PM
Post by: Odinson on July 08, 2013, 07:53:52 PM
Title: Re: Asian Recipes
Post by: Anonymous on July 08, 2013, 08:29:25 PM
Post by: Anonymous on July 08, 2013, 08:29:25 PM
Does Fashionista really make this food?Quote from: "Odinson"
Yes, but not always on the day that I post them..
I plan a menu a week in advance and I am always looking for new recipes..
Tonight is meatless Monday and we are having this along with bok choy and a miso broth..
Frozen Fruttare strawberry and yogurt bars for dessert.
Vegetable Fried Rice
•1/4 cup soy sauce
•3 tbsp dry white wine or rice wine
•2 tbsp peanut oil
•2 cloves garlic, minced
•1 carrot, sliced
•1 green bell pepper, diced
•1/2 cup green peas
•4 cups pre-cooked leftover rice
Whisk together the soy sauce and wine and set aside.
Heat the peanut oil in a wok or large skillet. Add the garlic and fry for one minute, stirring. Add the carrot, green pepper and peas. Stir-fry for one or two more minutes, then add the eftover rice, stirring frequently.
Pour the soy sauce and wine over the rice, and stir until well combined and the rice is hot.
Title: Re: Asian Recipes
Post by: Odinson on July 08, 2013, 08:41:53 PM
Post by: Odinson on July 08, 2013, 08:41:53 PM
Title: Re: Asian Recipes
Post by: Anonymous on July 08, 2013, 08:59:34 PM
Post by: Anonymous on July 08, 2013, 08:59:34 PM
Sounds good even though I don´t know what "tbsp" means...Quote from: "Odinson"
tablespoon
Title: Re: Asian Recipes
Post by: Odinson on July 08, 2013, 09:20:37 PM
Post by: Odinson on July 08, 2013, 09:20:37 PM
Sounds good even though I don´t know what "tbsp" means...Quote from: "Odinson"
tablespoon
Thank you.
Title: Re: Asian Recipes
Post by: Anonymous on July 09, 2013, 09:22:04 PM
Post by: Anonymous on July 09, 2013, 09:22:04 PM
i really like Chinese food.....but i love love love loooooove Korean food...it just assaults your taste buds in the right way and kicks ass......comes in three flavors hotter-hottest-and so fucking hot you can`t breathe after you take a bite.......yummyQuote from: "Obvious Li"
I hate to admit it, but Korean food is tastier than Chinese. The soups are the best I have ever had in my life. From sollangtang to daeng jang chi gae to kabi tang or even cold neang myon they are soooooo good and served with all those yummy pickled veggies.
Title: Re: Asian Recipes
Post by: Anonymous on July 10, 2013, 05:33:30 AM
Post by: Anonymous on July 10, 2013, 05:33:30 AM
i really like Chinese food.....but i love love love loooooove Korean food...it just assaults your taste buds in the right way and kicks ass......comes in three flavors hotter-hottest-and so fucking hot you can`t breathe after you take a bite.......yummyQuote from: "Obvious Li"
I hate to admit it, but Korean food is tastier than Chinese. The soups are the best I have ever had in my life. From sollangtang to daeng jang chi gae to kabi tang or even cold neang myon they are soooooo good and served with all those yummy pickled veggies.
I like Japanese sushi too or some Thai food too. Just like OL, I think Korean food is an explosion of flavour.
Title: Re: Asian Recipes
Post by: Anonymous on July 15, 2013, 07:48:24 PM
Post by: Anonymous on July 15, 2013, 07:48:24 PM
1/2 cup soy sauce
1/4 cup minced garlic
1/3 cup chopped green onion
4 tablespoons toasted sesame seeds
3 cup sun cooked glutinous (sticky) white rice, rinsed
6 1/2 cups water
4 dried shiitake mushrooms
1 pound fresh spinach, washed and chopped
12 ounces cucumber, julienned
12 ounces carrots, julienned
sesame oil
8 ounces fresh bean sprouts
6 eggs
6 sheets dried seaweed, crumbled
6 tablespoons sesame oil
1/4 cup chili bean paste (Kochujang)
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
3. Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
4. Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside.
5. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.
Title: Re: Asian Recipes
Post by: Anonymous on July 16, 2013, 05:29:46 AM
Post by: Anonymous on July 16, 2013, 05:29:46 AM
Tonight is vegeatrian Monday and I made vegeatrian Korean bibimbap with a miso soup.Quote from: "Fashionista"Ingredients
1/2 cup soy sauce
1/4 cup minced garlic
1/3 cup chopped green onion
4 tablespoons toasted sesame seeds
3 cup sun cooked glutinous (sticky) white rice, rinsed
6 1/2 cups water
4 dried shiitake mushrooms
1 pound fresh spinach, washed and chopped
12 ounces cucumber, julienned
12 ounces carrots, julienned
sesame oil
8 ounces fresh bean sprouts
6 eggs
6 sheets dried seaweed, crumbled
6 tablespoons sesame oil
1/4 cup chili bean paste (Kochujang)Directions
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
3. Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
4. Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside.
5. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.
Miso is like daeng jang, but with less stuff in it.
Title: Re: Asian Recipes
Post by: Anonymous on July 19, 2013, 12:28:55 PM
Post by: Anonymous on July 19, 2013, 12:28:55 PM
Tonight is vegeatrian Monday and I made vegeatrian Korean bibimbap with a miso soup.Quote from: "Fashionista"Ingredients
1/2 cup soy sauce
1/4 cup minced garlic
1/3 cup chopped green onion
4 tablespoons toasted sesame seeds
3 cup sun cooked glutinous (sticky) white rice, rinsed
6 1/2 cups water
4 dried shiitake mushrooms
1 pound fresh spinach, washed and chopped
12 ounces cucumber, julienned
12 ounces carrots, julienned
sesame oil
8 ounces fresh bean sprouts
6 eggs
6 sheets dried seaweed, crumbled
6 tablespoons sesame oil
1/4 cup chili bean paste (Kochujang)Directions
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
3. Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
4. Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside.
5. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.
Miso is like daeng jang, but with less stuff in it.
Both are good, but miso is only a light broth with the meal. Whereas Korean chigaes are a meal.
Title: Re: Asian Recipes
Post by: Anonymous on July 20, 2013, 04:08:25 PM
Post by: Anonymous on July 20, 2013, 04:08:25 PM
•2 1/2 pounds boneless meaty spareribs or pork shoulder
•2 tablespoons sea salt
•2 teaspoons freshly ground black pepper
•1/2 teaspoon five-spice powder
•3 to 4 cups oil for deep-frying, or as needed
•3 tablespoons cornstarch, or as needed
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat and stir-in the five-spice powder. Cool.
Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
About 10 minutes on the barbeque..
Normally they are deep fried, but my husband prefers everything barbequed to deep fried.
Title: Re: Asian Recipes
Post by: Anonymous on July 28, 2013, 09:50:26 PM
Post by: Anonymous on July 28, 2013, 09:50:26 PM
•1 lb flank steak
•1 teaspoon salt
•1 egg white
•1 tablespoon cornstarch
•1/2 cup preserved red ginger, julienne
•1/4 cup fresh red pepper, julienne
•1 scallion, julienne
•1 tablespoon sesame seed oil
•Sauce:
•2 tablespoons hoisin sauce
•1 tablespoon dark soy sauce
•4 tablespoons chicken stock
•1 teaspoon cornstarch
•Other:
•2 to 4 cups oil for deep-frying
•1 tablespoon oil for stir-frying
Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef.
Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated.
May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.
Title: Re: Asian Recipes
Post by: Anonymous on August 07, 2013, 09:09:43 PM
Post by: Anonymous on August 07, 2013, 09:09:43 PM
•4 boneless pork chops (about 1 1/2 pounds)
•1/3 cup orange juice
•1 tablespoon soy sauce
•1 tablespoon Worcestershire sauce
•1 shallot, chopped
•1/4 teaspoon chili sauce (or chili sauce with garlic)
Rinse the pork chops in cold water and pat dry with paper towels. Combine the remaining ingredients. Place the chops in zip-locked plastic bags with the marinade. Seal and refrigerate overnight, turning the bags occasionally to make sure the marinade covers all the pork chop.
Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the bags. Bake the pork chops for 30 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit. Serves 4.
Title: Re: Asian Recipes
Post by: Odinson on August 11, 2013, 03:00:30 PM
Post by: Odinson on August 11, 2013, 03:00:30 PM
A hunk of blue cheese stuffed into a mushroom and then wrapped in bacon.
You´ll have to cook it.
It´s simple but it´s fucking good.
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2013, 03:07:48 PM
Post by: Anonymous on August 11, 2013, 03:07:48 PM
I made many mushroom/blue cheese snacks today.Quote from: "Odinson"
A hunk of blue cheese stuffed into a mushroom and then wrapped in bacon.
You´ll have to cook it.
It´s simple but it´s fucking good.
I don't like blue cheese, but my husband does..
Thanks for the tip, I will have to try it.
:)
Title: Re: Asian Recipes
Post by: Odinson on August 11, 2013, 03:12:25 PM
Post by: Odinson on August 11, 2013, 03:12:25 PM
Many people do not like it but I like basically all cheeses.
I once ate a really bad smelling cheese from France with bread. I was hesitant at first but they insisted that I try it and it tasted really good.
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2013, 03:48:16 PM
Post by: Anonymous on August 11, 2013, 03:48:16 PM
I made many mushroom/blue cheese snacks today.Quote from: "Odinson"
A hunk of blue cheese stuffed into a mushroom and then wrapped in bacon.
You´ll have to cook it.
It´s simple but it´s fucking good.
I didn't know it was possible to stuff a mushroom.
Title: Re: Asian Recipes
Post by: Odinson on August 11, 2013, 04:02:28 PM
Post by: Odinson on August 11, 2013, 04:02:28 PM
I made many mushroom/blue cheese snacks today.Quote from: "Odinson"
A hunk of blue cheese stuffed into a mushroom and then wrapped in bacon.
You´ll have to cook it.
It´s simple but it´s fucking good.
I didn't know it was possible to stuff a mushroom.
Champignon mushroom. Apparently that is its name.
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2013, 04:09:12 PM
Post by: Anonymous on August 11, 2013, 04:09:12 PM
I made many mushroom/blue cheese snacks today.Quote from: "Odinson"
A hunk of blue cheese stuffed into a mushroom and then wrapped in bacon.
You´ll have to cook it.
It´s simple but it´s fucking good.
I didn't know it was possible to stuff a mushroom.
Champignon mushroom. Apparently that is its name.(//%3C/s%3E%3CURL%20url=%22http://upload.wikimedia.org/wikipedia/commons/0/01/ChampignonMushroom.jpg%22%3E%3CLINK_TEXT%20text=%22http://upload.wikimedia.org/wikipedia/c%20...%20shroom.jpg%22%3Ehttp://upload.wikimedia.org/wikipedia/commons/0/01/ChampignonMushroom.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Ok, so you cut out the middle and fill it with blue cheese then wrap bacon around it?
Title: Re: Asian Recipes
Post by: Odinson on August 11, 2013, 04:13:43 PM
Post by: Odinson on August 11, 2013, 04:13:43 PM
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2013, 04:23:50 PM
Post by: Anonymous on August 11, 2013, 04:23:50 PM
Yea. These are great snacks.Quote from: "Odinson"
After you cut out the middle and fill it, do you melt em in the microwave or the oven?
Title: Re: Asian Recipes
Post by: Odinson on August 11, 2013, 10:21:27 PM
Post by: Odinson on August 11, 2013, 10:21:27 PM
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2013, 10:26:44 PM
Post by: Anonymous on August 11, 2013, 10:26:44 PM
Ease up with the blue cheese because can be really strong.Quote from: "Odinson"
Many people do not like it but I like basically all cheeses.
I once ate a really bad smelling cheese from France with bread. I was hesitant at first but they insisted that I try it and it tasted really good.
Thank you for the recipe Odinson..
I think they would be very delicious.
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2013, 10:43:42 PM
Post by: Anonymous on August 11, 2013, 10:43:42 PM
Oven.Quote from: "Odinson"
I am thinking no more than 10-12 minutes at 400 degrees Fahrenheit.
Title: Re: Asian Recipes
Post by: Odinson on August 12, 2013, 02:50:40 PM
Post by: Odinson on August 12, 2013, 02:50:40 PM
Title: Re: Asian Recipes
Post by: Odinson on August 12, 2013, 03:02:17 PM
Post by: Odinson on August 12, 2013, 03:02:17 PM
Awesome taste. Those mushroom/bacon/cheese thingies are great. Not to use too much cheese because blue cheese is kinda strong.
When done right they will be dripping grease and make a great snack. They have to be warm so that they are juicy.
Like any other food, they have to be juicy.
Title: Re: Asian Recipes
Post by: Anonymous on August 12, 2013, 09:30:23 PM
Post by: Anonymous on August 12, 2013, 09:30:23 PM
•1/2 pound firm tofu
•1/2 cup finely shredded carrot
•1/2 cup finely chopped bok choy
•1/4 cup finely chopped water chestnuts
•1/4 cup finely chopped bamboo shoots
•1/4 cup finely chopped garlic chives
•2 cloves garlic, peeled and minced
•1 tablespoon dark soy sauce
•1/2 teaspoon sesame oil
•1/4 teaspoon salt
•1 package potsticker or gyoza wrappers
•2 tablespoons oil for frying the dumplings
Drain the tofu, cut into cubes and mash..
Wash and prepare the vegetables..
Combine the tofu with the remainder of the ingredients and seasonings..
Lay out one of the gyoza wrappers in front of you..
Dip your finger in the water and moisten the edges of the wrapper..
Place a heaping teaspoon of filling in the middle of the wrapper..
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier)..
Heat 2 tablespoons oil in a large skillet or wok..
When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute)..
Without turning the dumplings over, add 1/2 cup of water and cover..
Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.
Title: Re: Asian Recipes
Post by: Anonymous on August 13, 2013, 09:50:12 PM
Post by: Anonymous on August 13, 2013, 09:50:12 PM
1 freshly chopped pineapple
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1/4 cup fresh cilantro, chopped
3/4 lb round steak, thinly sliced diagonal
1 teaspoon vegetable oil
1 garlic clove, finely chopped
1/2 teaspoon cornstarch
1/2 cup fresh trimmed green beans
1 sweet red pepper, sliced thin
2 scallions, chopped
Directions:
1. Drain pineapple, reserving 1 cup of chunks, 1/2 cup juice (reserving juice for other purposes)..
2. Combine 1/2 cup of the juice, ginger, soy sauce, cilantro and meat in bowl..
3. Cover bowl, marinate for 15 minutes..
4. In large, nonstick skillet, heat oil, add garlic, sauté 30 seconds, until fragrant..
5. Remove the meat from the marinade, place in the skillet..
6. Stir fry 5 minutes, just until cooked through, remove the meat and keep warm..
7. Combine marinade and cornstarch in bowl..
8. Add the beans, chilies, pepper and marinade to skillet; stir fry 4 minutes (or until veggies are crisp tender and mixture is thickened)..
9. Stir in 1 cup pineapple chunks, scallions and meat; heat through.
Title: Re: Asian Recipes
Post by: Anonymous on August 14, 2013, 07:11:39 AM
Post by: Anonymous on August 14, 2013, 07:11:39 AM
Pineapple beef stirfryQuote from: "Fashionista"Ingredients:
1 freshly chopped pineapple
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1/4 cup fresh cilantro, chopped
3/4 lb round steak, thinly sliced diagonal
1 teaspoon vegetable oil
1 garlic clove, finely chopped
1/2 teaspoon cornstarch
1/2 cup fresh trimmed green beans
1 sweet red pepper, sliced thin
2 scallions, chopped
Directions:
1. Drain pineapple, reserving 1 cup of chunks, 1/2 cup juice (reserving juice for other purposes)..
2. Combine 1/2 cup of the juice, ginger, soy sauce, cilantro and meat in bowl..
3. Cover bowl, marinate for 15 minutes..
4. In large, nonstick skillet, heat oil, add garlic, sauté 30 seconds, until fragrant..
5. Remove the meat from the marinade, place in the skillet..
6. Stir fry 5 minutes, just until cooked through, remove the meat and keep warm..
7. Combine marinade and cornstarch in bowl..
8. Add the beans, chilies, pepper and marinade to skillet; stir fry 4 minutes (or until veggies are crisp tender and mixture is thickened)..
9. Stir in 1 cup pineapple chunks, scallions and meat; heat through.
That sounds so good. A good mixture of flavours going on.
Title: Re: Asian Recipes
Post by: Anonymous on August 14, 2013, 09:11:49 PM
Post by: Anonymous on August 14, 2013, 09:11:49 PM
•1 onion, diced fine
•10 large white mushrooms, diced fine
•1 tbsp butter
•1 tbsp olive oil
•1 tbsp Dijon mustard
•3 tbsp ketchup
•2 cloves crushed garlic
•1 tbsp Worcestershire sauce
•1 egg, beaten
•1/2 cup milk
•3/4 cup plain breadcrumb
•2 tsp salt
•1 tsp black pepper
1.Prep the onions and mushrooms with a knife, or in a food processor. Add to a large sauté pan with the butter and oil, and cook on med-high heat, for about 10 minutes, until the moisture from the mushrooms is evaporated, and the mixture is lightly browned. Add to a large mixing bowl. Allow to cool for 15 minutes.
2.Add all the remaining ingredients, except the meat, and mix well. Add the meat and mix gently until combined. Do not over-mix.
3.Preheat oven to 325 degrees F. - Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Title: Re: Asian Recipes
Post by: Anonymous on August 18, 2013, 07:14:54 PM
Post by: Anonymous on August 18, 2013, 07:14:54 PM
Tonight is sesame chicken.
For the Marinade:
1 cup chicken stock
½ cup water
½ cup soy sauce
¼ cup honey
¼ cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
2 lbs pounds boneless, skinless chicken breast, cut into 1-inch chunks
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)
3 egg whites
1½ cups cornstarch
½ cup all-purpose flour
½ teaspoon baking soda
6 cups vegetable oil, for frying
Sesame seeds, to garnish
Scallions, sliced, to garnish
Directions:
1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and chile paste until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.
3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.
4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.
5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.
6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.
8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.
Title: Re: Asian Recipes
Post by: Anonymous on August 19, 2013, 09:56:50 PM
Post by: Anonymous on August 19, 2013, 09:56:50 PM
1 FreshPak Chow Mein Noodles (170g) (or use traditional dry noodles)
1 tsp garlic powder
1 1/2 cups fresh or frozen leeks, chopped
2-3 Tbsp vegan buttery spread (Earth Balance)
1. Chop your leeks, if using fresh.
2. Place saute pan on stove over high heat. Add in one tablespoon of the vegan butter. Allow buttery spread to melt.
3. Add in the leeks. Saute for a few minutes, until leeks become tender.
4. Add in the noodles (if using cooked dry noodles instead of a FreshPak, be sure to drain noodles well before adding to pan.)
5. Add in the remaining buttery spread and garlic powder.
6. Saute until the flavors absorb into the noodles and noodles become tender.
7. Salt and pepper to taste. Add optional nutritional yeast.
Serve
Title: Re: Asian Recipes
Post by: Anonymous on August 21, 2013, 10:59:14 PM
Post by: Anonymous on August 21, 2013, 10:59:14 PM
•2 tablespoons oyster sauce
•Salt and pepper, to taste
•1 tablespoon cornstarch
•Vegetables:
•1/2 red bell pepper
•1/2 green bell pepper
•1 large carrot
•1/2 cup pineapple chunks (reserve 3/4 cup juice from can)
•
•3/4 teaspoon baking powder
•3/4 teaspoon baking soda
•1 cup all-purpose flour
•1/2 cup cornstarch
•2 tablespoons vegetable oil
•1 1/4 to 1 1/2 cups flat soda water, or as needed
•1 teaspoon finely diced green onion
•Sweet and Sour Sauce Ingredients:
•3/4 cup pineapple juice (reserved juice from canned pineapple)
•4 tablespoons vinegar (white or rice vinegar)
•3 1/2 tablespoons brown sugar
•1 tablespoon cornstarch mixed with 4 tablespoons water
Directions for making Pineapple Chicken:
Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.
Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.
While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.
To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.
Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).
To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired. Pour the sauce over the chicken. Serve hot.
Title: Re: Asian Recipes
Post by: Minaeni on August 22, 2013, 08:53:34 PM
Post by: Minaeni on August 22, 2013, 08:53:34 PM
Fried pork chops with applesauce on top, baked root veggies in my home grown garlic, basil, salt, pepper, herbes de Provence, bay leaves, half olive oil and half butter, as well as steamed beans with salt and basil. Raw veggies before the dinner (celery, radish, bc cherry tomatoes, mini cucumber, green onion, carrot, yellow pepper, etc.. grapes, pudding maybe with cut banana in it and/or mini watermelon sliced up. Cold water and tea.
Also I was wondering if I there was some way I could change my handle? I haven't thought of a permanent handle yet, but I am not fond of my current one. :)
Title: Re: Asian Recipes
Post by: Anonymous on August 22, 2013, 10:24:25 PM
Post by: Anonymous on August 22, 2013, 10:24:25 PM
I'm not sure if there is a non-Asian dinner or cooking thread already on the forum. I am having a non-Asian dinner tonight.Quote from: "Minaeni"
Fried pork chops with applesauce on top, baked root veggies in my home grown garlic, basil, salt, pepper, herbes de Provence, bay leaves, half olive oil and half butter, as well as steamed beans with salt and basil. Raw veggies before the dinner (celery, radish, bc cherry tomatoes, mini cucumber, green onion, carrot, yellow pepper, etc.. grapes, pudding maybe with cut banana in it and/or mini watermelon sliced up. Cold water and tea.
Also I was wondering if I there was some way I could change my handle? I haven't thought of a permanent handle yet, but I am not fond of my current one. :)
Minaeni, if you want to start a separate thread for all other recipes please feel free to post it..
You could call it cuisine.
Title: Re: Asian Recipes
Post by: Anonymous on August 26, 2013, 07:42:50 PM
Post by: Anonymous on August 26, 2013, 07:42:50 PM
8 ounces fresh or frozen Chinese egg noodles, thawed
1 tablespoon canola oil
1 cup sliced cremini mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
1/4 cup lower-sodium soy sauce
1 tablespoon brown sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon chile paste
2 large eggs
2 cups spinach, trimmed
1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.
Title: Re: Asian Recipes
Post by: Saltydog on August 27, 2013, 11:18:56 PM
Post by: Saltydog on August 27, 2013, 11:18:56 PM
Title: Re: Asian Recipes
Post by: Anonymous on August 27, 2013, 11:29:06 PM
Post by: Anonymous on August 27, 2013, 11:29:06 PM
Do you eat like this all the time? If so your family is very lucky!!!!!!Quote from: "Saltydog"
I begin planning meals and lunches for my husband and children for the following week on Tuesday and Wednesday..
My shopping list is drawn up from the ingredients used in those meals.
Title: Re: Asian Recipes
Post by: Saltydog on August 27, 2013, 11:33:07 PM
Post by: Saltydog on August 27, 2013, 11:33:07 PM
Title: Re: Asian Recipes
Post by: Anonymous on August 27, 2013, 11:36:06 PM
Post by: Anonymous on August 27, 2013, 11:36:06 PM
You sound very organized!Quote from: "Saltydog"
You have to be when you are a two job, two children family.
Title: Re: Asian Recipes
Post by: Saltydog on August 27, 2013, 11:46:38 PM
Post by: Saltydog on August 27, 2013, 11:46:38 PM
You sound very organized!Quote from: "Saltydog"
You have to be when you are a two job, two children family.
You do have time for sleep...HA! just kidding.
Title: Re: Asian Recipes
Post by: Anonymous on August 28, 2013, 12:08:03 AM
Post by: Anonymous on August 28, 2013, 12:08:03 AM
You sound very organized!Quote from: "Saltydog"
You have to be when you are a two job, two children family.
You do have time for sleep...HA! just kidding.
Yes, I will be going to sleep soon.
Title: Re: Asian Recipes
Post by: Minaeni on August 28, 2013, 09:26:26 AM
Post by: Minaeni on August 28, 2013, 09:26:26 AM
It was alright, but I would not add salt and use less soy. I will try a different similar recipe the next time.
I had corn on the cob, baked beets, and green beans sauteed in butter and olive oil, garlic, hot pepper, shallot, and ginger. The beets I just wash and leave the skin on, dry, wrap in tinfoil like a cand is wrapped, and bake at 350 for about one hour and fourty five minutes. Then slice the skin off and serve. You can put balsamic on it.
Title: Re: Asian Recipes
Post by: Minaeni on August 28, 2013, 10:51:57 PM
Post by: Minaeni on August 28, 2013, 10:51:57 PM
Stir-Fried Chinese Egg NoodlesQuote from: "Fashionista"Ingredients:
8 ounces fresh or frozen Chinese egg noodles, thawed
1 tablespoon canola oil
1 cup sliced cremini mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
1/4 cup lower-sodium soy sauce
1 tablespoon brown sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon chile paste
2 large eggs
2 cups spinach, trimmedPreparation:
1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.
Maybe I will try that. I have everything required except the chili paste. Tomorrow I am making a pizza in the fryingpan. I saw the recipe in a Rachael Ray magazine and it looks pretty fast and good. The bottom turns out crisper.
Title: Re: Asian Recipes
Post by: Saltydog on August 28, 2013, 10:56:05 PM
Post by: Saltydog on August 28, 2013, 10:56:05 PM
Stir-Fried Chinese Egg NoodlesQuote from: "Fashionista"Ingredients:
8 ounces fresh or frozen Chinese egg noodles, thawed
1 tablespoon canola oil
1 cup sliced cremini mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
1/4 cup lower-sodium soy sauce
1 tablespoon brown sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon chile paste
2 large eggs
2 cups spinach, trimmedPreparation:
1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.
Maybe I will try that. I have everything required except the chili paste. Tomorrow I am making a pizza in the fryingpan. I saw the recipe in a Rachael Ray magazine and it looks pretty fast and good. The bottom turns out crisper.
How do you make pizza in a frying pan? I have some ideas how to do it, ie baked in a pan or covered in a pan but how do you do it?
Title: Re: Asian Recipes
Post by: Saltydog on August 28, 2013, 11:08:16 PM
Post by: Saltydog on August 28, 2013, 11:08:16 PM
I guess the frying pan goes in the oven..Quote from: "Minaeni"
Chicago style I now see....
Title: Re: Asian Recipes
Post by: Saltydog on August 28, 2013, 11:08:38 PM
Post by: Saltydog on August 28, 2013, 11:08:38 PM
Title: Re: Asian Recipes
Post by: Odinson on August 30, 2013, 07:14:40 AM
Post by: Odinson on August 30, 2013, 07:14:40 AM
http://www.stormfront.org/forum/t318738/
I guess that is recipe. Mixing vanilla with chocolate.
Title: Re: Asian Recipes
Post by: Anonymous on August 30, 2013, 09:26:15 AM
Post by: Anonymous on August 30, 2013, 09:26:15 AM
I deleted one already and I will continue to do so if I see that again.
Title: Re: Recipes
Post by: Saltydog on August 30, 2013, 04:41:34 PM
Post by: Saltydog on August 30, 2013, 04:41:34 PM
Spring Rolls
Ingredients:
•6 dried black mushrooms
•1/4 pound lean pork
•Marinades for Shrimp and Pork:
• 1 tbsp soy sauce
•1/4 teaspoon sesame oil
•A pinch of cornstarch
•10 medium raw shrimp, shelled and deveined
•1 tablespoon rice wine, dry sherry or sake
•1 teaspoon cornstarch
•Other:
•1 cup mung bean sprouts
•1/2 red bell pepper
•4 Chinese garlic chives
•1/2 carrot
•1 cup shredded Napa cabbage
•Sauce:
•2 tablespoons oyster sauce
•1 tablespoon Chinese rice wine or dry sherry
•2 tablespoons dark soy sauce or low-sodium chicken broth
•1 teaspoon sesame oil
•For Frying Spring Rolls:
•4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
•1 teaspoon chopped garlic
•1 teaspoon chopped ginger
•24 spring roll wrappers
• Dipping Sauces:
• plum sauce or duck sauce
•Chinese hot mustard
Preparation:
Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.
Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.
Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.
Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.
In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.
Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.
Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.
Can you freeze these?
Title: Re: Asian Recipes
Post by: Saltydog on August 31, 2013, 03:25:47 PM
Post by: Saltydog on August 31, 2013, 03:25:47 PM
Title: Re: Asian Recipes
Post by: Odinson on August 31, 2013, 03:57:42 PM
Post by: Odinson on August 31, 2013, 03:57:42 PM
Saltydog, please do not post links to racist forums..Quote from: "Fashionista"
I deleted one already and I will continue to do so if I see that again.
Stormfront? It´s not that racist it seems. It´s not like you just walked into auschwitz.
Title: Re: Asian Recipes
Post by: Odinson on August 31, 2013, 04:01:44 PM
Post by: Odinson on August 31, 2013, 04:01:44 PM
I boiled new potatoes and made a butter onion sauce. The butter needs to be melted so that it can be just dropped on the potatoes.
Title: Re: Asian Recipes
Post by: Anonymous on August 31, 2013, 04:07:15 PM
Post by: Anonymous on August 31, 2013, 04:07:15 PM
I am going to serve this kale salad.
Kale salad is super easy to make, here's how:
1. Thoroughly wash and chop one large bunch of fresh kale, then place the chopped kale in a gallon Ziploc bag.
2. Minced some garlic, about six cloves, and set aside.
3. Squeeze one whole lemon in a bowl, and then add olive oil to the bowl (about twice the volume of lemon juice).
4. Add the minced garlic to the lemon and olive oil, then lightly whisk.
5. Pour the dressing over the chopped kale, seal the bag, and refrigerate for at least 12 hours.
6. Serve with grated parmesan.
Title: Re: Asian Recipes
Post by: Anonymous on September 03, 2013, 08:34:33 PM
Post by: Anonymous on September 03, 2013, 08:34:33 PM
1/4 cup beef stock
1 tablespoon soy sauce
1 tablespoon ground bean sauce
1/2 tablespoon cooking wine
1/2 tablespoon sugar
2 teaspoons cooking oil
1 teaspoon finely minced garlic
1/4 cup minced onions
4 dried chili peppers, cut in half, seeds shaken out/discarded
1 pound lean ground beef
1/2 cup carrots
I bunch of spring onions
1/2 cup chopped baby corn (1/2 can)
1 teaspoon cornstarch + 1 tablespoon cool water, mixed in small bowl
cooked noodles
Mix the sauce ingredients together, set aside. In a wok or large saute pan over high heat, add the cooking oil. When the oil is just getting hot, add the garlic, onions and the chili peppers, fry until fragrant about 30 seconds. Add the ground beef and stir fry for 1 minute until browned.
Add the frozen vegetables and baby corn and stir well. Pour in the sauce and turn the heat to medium. Bring sauce to a boil.
Pour in the corntarch/water mixture and continue to simmer for another 30 seconds, until sauce has thickened. Taste and adjust for seasoning – you may add a little more soy sauce if needed. Serve over noodles or rice.
Title: Re: Asian Recipes
Post by: Anonymous on September 04, 2013, 09:45:36 PM
Post by: Anonymous on September 04, 2013, 09:45:36 PM
3 large potatoes, peeled and cubed
1 medium size brown onion, peeled and cut into large chunks
500 g of chicken thighs, cut into cubes and marinated with ingredients marked*
1 tsp of grated ginger*
1 tsp of grated garlic*
1 tsp of light soy*
2 tbs of vegetable oil
4 tbs of curry powder (see notes)
2 tbs of light soy
1.5 tbs of sugar
1.5 l of stock
corn flour solution for thickening
steamed rice to serve
blanched snow peas to serve
Cut and marinate chicken with soy and ginger, prepare the vegetables..
Heat wok until smoking then saute onion until lightly charred, add chicken and continue to cook on high heat for a minute..
Add curry powder and potato cubes and stir fry for a further minute, make sure everything is well coated with curry powder..
Transfer the content from the wok to a clay pot, add stock, sugar and soy and simmer until potato is tender..
Finally thicken the curry with a little corn flour solution, check for seasonings before serving..
Ladle chicken curry over a bed of steaming hot rice and some blanched snow peas on the side.
Title: Re: Asian Recipes
Post by: Anonymous on September 10, 2013, 08:56:40 PM
Post by: Anonymous on September 10, 2013, 08:56:40 PM
2lbs Beef Brisket - chopped into chunks
1lb Daikon Radish - peeled and chopped into chunks
1/4 cup wine
5 slices Ginger
3 cloves Garlic - crushed
1 1/2 tbs Chu Hou Sauce
1 Star Anise
1 Cinnamon Stick
1 small piece of rock sugar
Light soy sauce
Cornstarch
Brown beef in a large pot with a little bit of oil then remove from pot..
In the same pot, add ginger and garlic, saute until fragrant..
Deglaze with wine..
Add beef brisket..
Mix in Chu Hou sauce..
Add star anise, cinnamon stick, rock sugar and enough water to cover all ingredients..
Add radish, bring liquid to boil, lower heat and cover to simmer until meat is tender (at least 1 1/2 hours)..
Stir the ingredients around half way through..
Add light soy sauce to taste..
Thicken with corn starch.
Title: Re: Asian Recipes
Post by: Anonymous on September 12, 2013, 08:01:31 AM
Post by: Anonymous on September 12, 2013, 08:01:31 AM
• 1 pound pork tenderloin
•Marinade:
•2 teaspoons dark soy sauce
•2 teaspoons Chinese rice wine or dry sherry
•1/4 teaspoon salt
•Other:
•2 tablespoons black rice vinegar
•1/4 cup white rice vinegar
•1/3 cup granulated sugar
•2 teaspoons cornstarch dissolved in 2 tablespoons water
• 3 to 4 cups oil for deep-frying and stir-frying, as needed
•1 egg, lightly beaten
•1/4 cup cornstarch
•1 small onion
•2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
•1/2 green bell pepper, cut into cubes
•1/2 red bell pepper, cut into cubes
Cut the pork into 3/4-inch cubes..
Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the pork sit for 15 minutes.
While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.
To prepare the sweet and sour sauce, bring the rice vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar..
Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the pork..
Heat the oil for deep--frying to 360 degrees Fahrenheit..
Dip the marinated pork cubes in the lightly beaten egg and dredge in the cornstarch..
Deep-fry the pork until it is golden brown and crispy (about 6 minutes)..
Deep-fry the pork in batches, taking care not to overcrowd the wok..
Be sure not to let the oil temperature drop below 350 degrees..
Remove and drain on paper towels. (If you have time, deep-fry the pork a second time to make it extra crispy).
Heat 2 tablespoons oil(Use another wok or frying pan if you have one, or clean out the wok)..
When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots..
Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.
Push the vegetables up to the sides of the wok..
Add the sauce in the middle and add the pork..
Mix everything together, cook briefly to heat through, and serve hot over rice.
Title: Re: Asian Recipes
Post by: Berry Sweet on September 12, 2013, 12:34:20 PM
Post by: Berry Sweet on September 12, 2013, 12:34:20 PM
Title: Re: Asian Recipes
Post by: Anonymous on September 13, 2013, 09:19:45 AM
Post by: Anonymous on September 13, 2013, 09:19:45 AM
When I have a chance, I'll look thru all these recipes!! I want to make a dish that has those big fat noodles....with some beef and maybe an orange ginger sauce...Quote from: "Berry Sweet"
We are going to an authentic Greek restaurant tonight called Spiro's..
Do you have any suggestions what I should order?
Title: Re: Asian Recipes
Post by: Anonymous on September 13, 2013, 09:50:08 PM
Post by: Anonymous on September 13, 2013, 09:50:08 PM
I wish I could have brought you and LO along to help us with the menu..
In the end we both had moussakka....sorry for the spelling..
What a delightful taste and similar to British sheppard's pie..
We wanted to try other entrees, but we didn't know what they were.
:(
Title: Re: Asian Recipes
Post by: Anonymous on September 20, 2013, 09:10:17 PM
Post by: Anonymous on September 20, 2013, 09:10:17 PM
It might be the last eat outside weekend until 2014.
3 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon low sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoon dark sesame oil
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 lbs flank steak, trimmed
cooking spray
1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag..
Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.
2. Remove steak from bag; discard marinade.
3. Prepare grill, grill pan or broiler to medium-high heat.
4. Place steak on rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness..
Let stand 5 minutes..
Cut steak diagonally across the grain into thin slices..
Serve with reserved 1/4 cup sauce.
Title: Re: Asian Recipes
Post by: Anonymous on September 22, 2013, 09:51:42 PM
Post by: Anonymous on September 22, 2013, 09:51:42 PM
•350 gram pkg House Premium or Organic Tofu, Soft
•1/454 lb salmon fillet
•1 large carrot cooked
•1 medium fresh bamboo shoot cooked
•5 dried shiitake mushrooms
•1/2 cup chicken stock
•1/2 tsp salt
•1 green onion julienned
•2 slices ginger root
•1 red chili pepper julienned
.
Soy sauce mixture (mix together in a bowl):
•1/4 tsp pepper
•1 Tbsp soy sauce
•1/4 tsp sugar
Directions:
1. Cut Tofu into 10 rectangles and cut salmon into same size pieces.
2. Cut carrot & bamboo shoot into the same sizes of Tofu pieces..
Cut mushrooms in half.
3. Arrange one piece Tofu on a plate..
Place one piece of salmon on Tofu..
Top with one slice of bamboo shoot, one piece of mushroom, and one slice of carrot..
Repeat this order to arrange all ingredients on the plate.
4. Pour the chicken stock (seasoned with 1/2 tsp salt) on Tofu and steam over high heat in steamer for 10 minutes.
5. Heat 1 Tbsp oil in a wok, add green onion, ginger, red chili and soy sauce mixture..
Bring to a boil and immediately turn off heat.
6. Pour mixture over Tofu and serve hot.
Title: Re: Asian Recipes
Post by: Anonymous on September 24, 2013, 07:58:33 PM
Post by: Anonymous on September 24, 2013, 07:58:33 PM
6 dried Chinese black fungus
6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
5 dried lily buds
One can of bamboo shoots
2 tablespoons of red wine vinegar
1 tablespoon of white vinegar or rice vinegar
1 1/2 tablespoons of soy sauce
1 tablespoon of cornstarch
4 cups of chicken broth (use gluten-free broth for gluten-free version)
1/2 block of firm tofu, diced into small cubes
1 egg, beaten
1 teaspoon of sesame oil
3 scallions, diced
1/4 teaspoon of salt
1 1/2 teaspoons of finely ground white pepper
1/4 teaspoon of chili oil (optional)
Cilantro (optional)
1 Pour boiling water over the mushrooms until the mushrooms are covered and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit. After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak).
2 Pour boiling water over the lily buds until covered and allow to sit for 15 minutes. Cut the buds crosswise then tear them up into a few bunches.
3 Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.
4 Place the chicken broth into a bot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat. While stirring the soup slowly pour the egg into the broth in a small steam while stirring the soup allowing the egg to instantly cook and feather into the soup.
5 Add the scallions, white pepper, sesame oil, and chili oil if using. Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro to garnish and for added flavor. Serve immediately.
Title: Re: Asian Recipes
Post by: Anonymous on September 28, 2013, 04:05:14 PM
Post by: Anonymous on September 28, 2013, 04:05:14 PM
For the Marinade
1 tsp garlic puree
1 tsp ginger puree
1 tsp chinese 5 spice mix
½ cup light soy sauce
2 tbsp Mirin (sweet cooking wine)
2 tbsp honey
¼ tsp chilli powder
2 tsp red food colouring (optional)
2 tsp sesame oil
1.Simply mix all the marinade ingredients together in a bowl.
2.Save approximately 1 cup for basting
3.Taste the marinade to see if it has too much salt or sugar (the mixture should taste savoury with a slight sweetness)
4.Marinade the chicken for a few hours or ideally over night
5.Preheat the oven to 220 Degrees C
6.Cook the chicken in a baking tray for the first 15-20 minutes turning over occasionally.
7.For the last 10 minutes of the cooking grill on a high heat and baste the chicken until a thick glaze forms on top.
8.Allow to rest for 5, serve & enjoy
Title: Re: Asian Recipes
Post by: Anonymous on October 01, 2013, 09:32:28 PM
Post by: Anonymous on October 01, 2013, 09:32:28 PM
1 lb ground pork
1 lb thin spaghetti or 1 lb chinese noodles
4 scallions, finely chopped
2 cloves garlic, finely chopped
1 tablespoon red pepper paste
1 teaspoon ground szechuan peppercorns (optional)
1 tablespoon soy sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame oil
3 tablespoons vegetable oil
1. Combine the ground pork, 1/2 the green onion, 1/2 the garlic, soy sauce, and sesame oil..
2. Mix well and keep covered in the refrigerator for at least 2 hours..
3. While bringing the water for the pasta to a boil, heat the vegetable oil in a wok or large skillet over high heat..
4. When the oil begins to smoke, add the remaining garlic and green onion, and stir fry rapidly for 1 minute..
5. Add the pork mixture, breaking the meat into small chunks as it cooks, until nicely browned (not burnt)..
6. Add the soy sauce 1 Tbsp at a time, tasting after each addition to make sure it's not too salty..
7. Add the remaining ingredients..
8. By now the water for the pasta should be boiling..
9. If it isn't reduce the heat to low and simmer the sauce, stirring occasionally..
10. Cook the pasta, if you don't know how, read the package directions..
11. Drain the pasta, and toss it into the wok (or combine everything into a large bowl)..
12. Toss well to coat and to distribute the meat (it tends to fall to the bottom, you'll need a spoon to get it out with your servings)..
13. Goes great with scallion pancakes!
Title: Re: Asian Recipes
Post by: Anonymous on October 15, 2013, 10:11:19 PM
Post by: Anonymous on October 15, 2013, 10:11:19 PM
1/2 cup reduced sodium soy sauce
1/4 cup brown sugar
1 tablespoon chopped garlic
1 (1-inch) piece peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced
2 pounds skin-on boneless chicken thighs
1 tablespoon canola oil
2 cups conventional white rice
1 teaspoon salt
3 1/2 cups water
2 bunches scallions, ends removed
In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
Preheat a grill or grill pan over medium heat.
Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
Title: Re: Asian Recipes
Post by: Anonymous on October 21, 2013, 08:34:42 PM
Post by: Anonymous on October 21, 2013, 08:34:42 PM
400g Chinese medium egg noodles
125ml vegetable stock
2 tbsp soy sauce
2 tsp cornflour
1 tsp toasted sesame oil
1 tbsp vegetable oil
6 spring onions, chopped
6 garlic cloves, crushed
1 red chilli, seeded and finely chopped (optional)
1 large courgette, halved lengthways then sliced crossways
400g firm tofu, cubed
40g watercress, tough stems removed
2 tbsp chopped fresh coriander
1.Place the noodles in a large pan of lightly salted boiling water..
Return to the boil and simmer for 4 minutes, stirring occasionally with a fork to separate the noodles..
Drain, reserving 50ml of the liquid. Rinse the noodles under cold running water then put aside.
2.Meanwhile, whisk together the stock, soy sauce, cornflour and sesame oil in a small bowl until smooth.
3.Heat the vegetable oil in a wok or large non-stick frying pan over a medium heat..
Reserve some of the dark green parts of the spring onions for garnish, then add the remaining spring onions, garlic, chilli if using, and courgettes to the frying pan..
Stir-fry for 3–4 minutes until softened.
4.Add the tofu, stock mixture and reserved noodle soaking liquid to the cooking pan..
Bring to the boil, stirring constantly for 1–2 minutes or until the sauce thickens.
5.Add the noodles and quickly toss together..
Remove pan from the heat, toss in the watercress, coriander and reserved spring onions and serve immediately.
Title: Re: Asian Recipes
Post by: Odinson on October 22, 2013, 05:29:51 AM
Post by: Odinson on October 22, 2013, 05:29:51 AM
Title: Re: Asian Recipes
Post by: Anonymous on October 23, 2013, 09:25:59 AM
Post by: Anonymous on October 23, 2013, 09:25:59 AM
Your meals are delicious no doubt but they always seem a bit small.Quote from: "Odinson"
It seems to be enough for my family..
Tonight is turkey stirfry leftover from the dark meat that I froze after Thanksgiving.
Title: Re: Asian Recipes
Post by: Odinson on October 23, 2013, 09:32:29 AM
Post by: Odinson on October 23, 2013, 09:32:29 AM
Your meals are delicious no doubt but they always seem a bit small.Quote from: "Odinson"
It seems to be enough for my family..
Tonight is turkey stirfry leftover from the dark meat that I froze after Thanksgiving.
Good good.
Title: Re: Asian Recipes
Post by: Anonymous on October 23, 2013, 09:35:17 AM
Post by: Anonymous on October 23, 2013, 09:35:17 AM
Your meals are delicious no doubt but they always seem a bit small.Quote from: "Odinson"
It seems to be enough for my family..
Tonight is turkey stirfry leftover from the dark meat that I froze after Thanksgiving.
Good good.
My husband does not like turkey dark meat, but in a stirfry he loves it.
Title: Re: Asian Recipes
Post by: Obvious Li on October 23, 2013, 10:01:51 PM
Post by: Obvious Li on October 23, 2013, 10:01:51 PM
Title: Re: Asian Recipes
Post by: Anonymous on October 23, 2013, 10:04:15 PM
Post by: Anonymous on October 23, 2013, 10:04:15 PM
anybody have a good meat loaf recipe using pork burger ????Quote from: "Obvious Li"
I don't Mr. Obvious Li, but I will ask some of my girlfriends and co-workers.
Title: Re: Asian Recipes
Post by: Obvious Li on October 23, 2013, 10:21:50 PM
Post by: Obvious Li on October 23, 2013, 10:21:50 PM
anybody have a good meat loaf recipe using pork burger ????Quote from: "Obvious Li"
I don't Mr. Obvious Li, but I will ask some of my girlfriends and co-workers.
thx Fash....i'm thinking of inviting my muslim neighbors over for dinner and telling them it's canadian lamb burger.......they'll never know
i'll tell them afterwards...maybe???
Title: Re: Asian Recipes
Post by: Anonymous on October 23, 2013, 10:32:57 PM
Post by: Anonymous on October 23, 2013, 10:32:57 PM
anybody have a good meat loaf recipe using pork burger ????Quote from: "Obvious Li"
I don't Mr. Obvious Li, but I will ask some of my girlfriends and co-workers.
thx Fash....i'm thinking of inviting my muslim neighbors over for dinner and telling them it's canadian lamb burger.......they'll never know
i'll tell them afterwards...maybe???
Oh my goodness.
Title: Re: Asian Recipes
Post by: Obvious Li on October 24, 2013, 08:32:36 PM
Post by: Obvious Li on October 24, 2013, 08:32:36 PM
I don't Mr. Obvious Li, but I will ask some of my girlfriends and co-workers.
thx Fash....i'm thinking of inviting my muslim neighbors over for dinner and telling them it's canadian lamb burger.......they'll never know
i'll tell them afterwards...maybe???For your sake, I hope they are not fundamentalists.
[/b
nah.....they're good folks....but the fucker owes me money...so this is my way of collecting interest.....i take his fudging as a lack of respect........can't abide that
Title: Re: Asian Recipes
Post by: Anonymous on October 24, 2013, 08:33:32 PM
Post by: Anonymous on October 24, 2013, 08:33:32 PM
cooking spray
3 slices white sandwich bread
1/4 cup milk
2 1/2 lbs ground pork
2 onions
1 clove garlic (grated)
1 egg (lightly beaten)
pepper
salt
mashed potatoes
3 apples (chopped)
1/4 cup brown sugar
1 tbsp ginger (chopped)
1 tsp ground allspice
1/2 lemon
1. Position a rack in the upper third of the oven; preheat to 400 degrees . Line a baking sheet with foil; coat with cooking spray. Using a food processor, pulse the bread into crumbs; in a bowl, combine with the milk. Let sit for 5 minutes.
2. Combine the breadcrumbs, ground pork, 1 grated onion, garlic, egg, 1 tsp. salt and 1/2 tsp. pepper. Shape into a 5-by-8-inch rectangle on the sheet.
3. Bake, spreading a 1/2-inch layer of mashed potatoes on halfway through, until a thermometer inserted in the center registers 160 degrees , 40 minutes. Let rest for 10 minutes before slicing.
4. In saucepan, caramelize 2 chopped onions; add apples, brown sugar, ginger, allspice, and zest and juice of 1/2 lemon. Simmer, 30 minutes; spoon onto meatloaf before slicing.
Title: Re: Asian Recipes
Post by: Anonymous on October 25, 2013, 08:45:50 PM
Post by: Anonymous on October 25, 2013, 08:45:50 PM
My husband only likes the white meat from turkey..
Here is a suggestion about what to do with leftover dark meat that my family loves.
1 1/2-2 pounds of dark turkey meat
1 whole clove of garlic
2 bunches of spring onions
1 small piece of ginger
2 jalapeno peppers
1 package of enoki mushrooms
1 pound of broccoli
3 tbsp. Hoisin sauce
1 tbsp. soy sauce
2 tbsp. olive oil
1. Cut turkey into small boneless pieces then dice spring onions, ginger, jalapeno peppers..
Cut broccoli into crowns, crush garlic and cut roots off mushrooms.
2. Pour olive oil into pan and cook turkey dark meat at medium heat for about 10 minutes..
Add broccoli, ginger, peppers, spring onions and finally mushrooms and soy sauce and cook for 10 more minutes..
3. Pour in hoisin sauce and lower temperature..
Cook for five minutes, turn to lowest temperature, place lid over top and let simmer for five minutes.
4. Pour over bed of desired type of rice.
Title: Re: Asian Recipes
Post by: Anonymous on October 28, 2013, 08:24:59 PM
Post by: Anonymous on October 28, 2013, 08:24:59 PM
Pork:
1 (1 1/2-pound) pork butt, cut into 1-inch cubes
1 cup teriyaki sauce
1 cup sweet chile paste
1 tablespoon red pepper flakes
1 habanero, minced (keep the seeds in if you want it super spicy)
1/4 cup dark brown sugar
Slaw:
1/2 head green cabbage, sliced
1/4 head red cabbage, sliced
1/4 cup shredded carrots
1 cup rice wine vinegar
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon celery seed
3 tablespoons salt
Special equipment: 10 wooden skewers, soaked in water for 1 hour
For the pork: Place 4 to 5 pieces cubed pork onto each skewer and continue until all the pork has been skewered. Place on a sheet tray.
To make the marinade, mix the teriyaki sauce, sweet chile paste, red pepper flakes, habanero and brown sugar in a bowl until well combined. Take 1/4 cup of the marinade and baste each skewer. Put the skewers in a plastic bag and marinate for 2 to 3 hours, or up to overnight. Save the rest of the marinade as a basting sauce for grilling.
While the pork is marinating, make the rice vinegar slaw. In a non-reactive bowl, mix the green and red cabbage and the carrots. Let stand until the colors bleed, about 10 minutes. During that time, make the dressing. Whisk together the rice wine vinegar, mayonnaise, mustard, brown sugar, celery seed and salt. Pour over the cabbage mixture and refrigerate for 1 hour.
To serve: After the pork has marinated, heat a grill to medium-high heat. Grill the pork skewers over direct heat for 3 to 4 minutes on each side, painting on the remaining sauce for a nice caramelization. Serve the pork skewers on a bed of the rice vinegar slaw and extra sauce for dipping.
Title: Re: Asian Recipes
Post by: Anonymous on November 02, 2013, 09:29:14 AM
Post by: Anonymous on November 02, 2013, 09:29:14 AM
This is a typical Asian style marinade for beef.
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 Tablespoons honey
4 garlic cloves, minced
2 Tablespoons minced fresh ginger
3 scallions, thinly sliced
3 freshly squeezed limes
Equipment: one large sealable plastic bag
Pour marinade into large bowl and then place steaks into bowl..
With a large bbq brush, brush marinade over steaks..
Seal the bowl and place in the fridge overnight or a minimum of 10 hours..
Remove from the fridge when you are ready to barbeque.
Title: Re: Asian Recipes
Post by: Anonymous on November 09, 2013, 04:34:51 PM
Post by: Anonymous on November 09, 2013, 04:34:51 PM
4 duck thighs
1 tablespoon dark soy sauce
1 teaspoon honey
1/4 teaspoon ground pepper
1/2 teaspoon 5 spice powder
3 tablespoon cooking oil
5 shallots
2 garlic cloves
3 star anise
4 cm cinnamon stick
1 tablespoon sugar
2 tablespoon dark soy sauce
250 ml water
salt to taste
1.Mix dark soy sauce, honey, pepper and 5 spice powder in a bowl and marinate duck thighs in mixture and set aside for 30 minutes.
2.Grind shallots and garlic until fine. Heat oil in pot until hot and sear the thighs, skin side down until brown, remove and set aside.
3.Lower heat and add the ground shallots, garlic, star anise, cinnamon and stir fry until fragrant..
Pour in half the water and scrape the bottom of pot..
Add the soy sauce, sugar and salt..
Place thighs in pot, cover and simmer for 10 minutes.
4.Remove lid and pour in the rest of the water, turn the thighs on the other side and cover and simmer for another 20 minutes until the meat is tender..
Let cool and chop the thighs into pieces before serving.
Title: Re: Asian Recipes
Post by: Romero on November 09, 2013, 04:54:14 PM
Post by: Romero on November 09, 2013, 04:54:14 PM
Title: Re: Asian Recipes
Post by: Anonymous on November 09, 2013, 04:56:34 PM
Post by: Anonymous on November 09, 2013, 04:56:34 PM
Your recipes look delicious, Fash! Your family is very lucky. Must be like eating at a five star restaurant every night.Quote from: "Romero"
I'm so flattered Romero, but meal time is nothing special at my house..
I have always loved to cook ever since I was a little girl..
I am just so thankful my family appreciates it.
Title: Re: Asian Recipes
Post by: Anonymous on November 12, 2013, 10:57:37 PM
Post by: Anonymous on November 12, 2013, 10:57:37 PM
6 boneless and skinless chicken breast halves
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 cup ketchup
1 tablespoon sesame oil
1/4 teaspoon ground ginger
2 teaspoons brown sugar
2 tablespoons sesame seeds (see Notes)
1. Preheat grill to medium-high heat.
2. In a medium bowl, combine remaining ingredients except sesame seeds. Grill chicken 10 to 13 minutes, or until no pink remains and juices run clear, turning chicken frequently and brushing it each time with the mixture.
3. Remove chicken from grill and sprinkle with sesame seeds before serving.
Title: Re: Asian Recipes
Post by: Anonymous on November 14, 2013, 11:46:09 PM
Post by: Anonymous on November 14, 2013, 11:46:09 PM
4 (175g) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon caster sugar
1 teaspoon olive oil
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
4 spring onions, chopped
1.Rub fillets with soy sauce. Season with salt, pepper and sugar; set aside..
2.Heat oil in a large frying pan over medium-high heat..
Add garlic, ginger and spring onions; cook and stir until golden brown..
3.Add fillets and cook until browned and crispy, about 3 minutes..
Turn fillets over and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
Title: Re: Asian Recipes
Post by: Odinson on November 15, 2013, 01:18:21 AM
Post by: Odinson on November 15, 2013, 01:18:21 AM
Lime, lemon, onion, fish. Put that on a rye bread... Delicious.
Title: Re: Asian Recipes
Post by: Anonymous on November 15, 2013, 08:59:53 AM
Post by: Anonymous on November 15, 2013, 08:59:53 AM
Raw cookedfish.
Lime, lemon, onion, fish. Put that on a rye bread... Delicious.
Raw and cooked?
Title: Re: Asian Recipes
Post by: Odinson on November 15, 2013, 11:37:12 AM
Post by: Odinson on November 15, 2013, 11:37:12 AM
Raw cookedfish.
Lime, lemon, onion, fish. Put that on a rye bread... Delicious.
Raw and cooked?
Literally translated.... :D
The spices cook the fish.
I learned it from this hunter whom we call "sallinen"... He lives in the wild.
Title: Re: Asian Recipes
Post by: Anonymous on November 22, 2013, 08:30:19 PM
Post by: Anonymous on November 22, 2013, 08:30:19 PM
•1 lb sirloin or flank steak
•Marinade:
•1 egg white
•Pinch of salt
•1 teaspoon sesame oil
•1 tablespoon cornstarch
•Vegetables:
•4 green onions, sliced on the diagonal into 1-inch pieces
•1 8-ounce can baby corn
•1 garlic clove, minced
•Sauce:
•3 TB hoisin sauce
•2 TB water
•1 TB dark soy sauce
•2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry
•1/4 tsp chili paste, or to taste
•Other:
•1 tsp sugar
•1 cup oil for frying beef
•2 TB oil for stir-frying
Slice the beef across the grain into thin strips and add the marinade ingredients in the order given and marinate the beef for thirty minutes..
To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces then peel and mince the garlic..
Rinse the can of baby corn with warm running water and drain thoroughly..
Mix together the sauce ingredients and set aside..
When the beef has finished marinating, heat the wok and add 1 cup oil..
When oil is ready, add the beef and fry until it changes color..
Remove the beef from the wok and drain on paper towels..
Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying..
When the oil is ready, add the garlic..
Stir-fry briefly, and add the baby corn and add the green onions..
Make a well in the middle of the wok by pushing the vegetables up to the side..
Add the sauce and bring to a boil, stirring to thicken..
Stir in the sugar and add the beef and combine with the sauce and vegetables.
Title: Re: Asian Recipes
Post by: Anonymous on November 25, 2013, 08:33:32 PM
Post by: Anonymous on November 25, 2013, 08:33:32 PM
Tonight I am making sautéed green pepper, eggplant and potato.
1 eggplant
2 potatoes
2 green peppers
chopped green onion
chopped ginger
chopped garlic
white sugar
salt
soy sauce
wet cornstarch (the proportion of the cornstarch and water should be 1:2)
1. Place a wok over high heat..
Add some cooking oil and heat to 70 degrees centigrade (158 degrees Fahrenheit)..
Add the potato pieces and stir well until they turn golden and appear a little transparent..
Remove them from the wok and reserve..
Add the eggplant and fry until turn golden..
Remove and reserve..
Add the green pepper, stir-fry it for 2-3 seconds, remove and reserve.
2. Leave some cooking oil in the wok, swirling to coat the sides..
Add in the chopped green onion, ginger and garlic and stir-fry for 10 seconds until fragrant..
Add the fried potato, green pepper and eggplant, and stir-fry them for 2-3 minutes.
3. Add salt, white sugar, soy sauce and wet cornstarch, and stir-fry them for a further 20 seconds.
4. Turn off the heat and serve.
Title: Re: Asian Recipes
Post by: Obvious Li on November 25, 2013, 10:51:38 PM
Post by: Obvious Li on November 25, 2013, 10:51:38 PM
Title: Re: Asian Recipes
Post by: Anonymous on November 25, 2013, 10:56:00 PM
Post by: Anonymous on November 25, 2013, 10:56:00 PM
fash....will you adopt me......................plsQuote from: "Obvious Li"
Only if you keep your room clean Mr. Obvious Li.
:)
Title: Re: Asian Recipes
Post by: Anonymous on November 27, 2013, 09:10:43 PM
Post by: Anonymous on November 27, 2013, 09:10:43 PM
1.5 lbs skinless, boneless chicken breast/thigh, cut into small pieces
1/2 cup corn starch plus 1/4 cup all-purpose flour, sifted and combined well
Oil, for deep-frying
1 teaspoon white sesame
1 tablespoon soy sauce
1 tablespoon Shaoxing wine, optional
1 tablespoon corn starch
5 tablespoons lemon juice
3 teaspoons sugar
5 tablespoons water
2 teaspoon corn starch
Pinch of salt, or to taste
Marinate the chicken with the marinade for 30 minutes..
Mix all the ingredients for the Sauce and set aside.
Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
Dish out, top with the white sesame, and serve immediately.
Title: Re: Asian Recipes
Post by: Odinson on November 28, 2013, 12:22:26 PM
Post by: Odinson on November 28, 2013, 12:22:26 PM
Title: Re: Asian Recipes
Post by: Anonymous on December 04, 2013, 08:38:05 PM
Post by: Anonymous on December 04, 2013, 08:38:05 PM
Would you invite me to your table?Quote from: "Odinson"
Yes, if you were mindful of your manners you would be welcome to dine with my family.
:)
Title: Re: Asian Recipes
Post by: Anonymous on December 04, 2013, 11:06:34 PM
Post by: Anonymous on December 04, 2013, 11:06:34 PM
Would you invite me to your table?Quote from: "Odinson"
Yes, if you were mindful of your manners you would be welcome to dine with my family.
:)
Fuck, you'll let anyone into your house.
Title: Re: Asian Recipes
Post by: Anonymous on December 05, 2013, 10:19:37 PM
Post by: Anonymous on December 05, 2013, 10:19:37 PM
It was very tasty.
• 2 pounds stewing beef (try sirloin or blade roast)
• 2 tablespoons vegetable oil
• 3 large onions
• 2 cans tomato sauce
• 6 medium potatoes, cut to the size of small stones
• 2 large carrots, cut to the size of bottle corks
• 5 cloves garlic
• 1 tablespoon plus 1 teaspoon salt
• Thickener:
• 4 tablespoons flour
• pinch of sugar
• 1 tablespoon soy sauce (light soy sauce)
• 1 cup water
Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
Mix the thickener ingredients (flour, sugar, soy sauce and water) in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined. Simmer another 10 minutes. Serve on plates over steaming hot white rice.
Title: Re: Asian Recipes
Post by: Odinson on December 06, 2013, 02:36:15 AM
Post by: Odinson on December 06, 2013, 02:36:15 AM
Would you invite me to your table?Quote from: "Odinson"
Yes, if you were mindful of your manners you would be welcome to dine with my family.
:)
I´ll be a gentleman.
Title: Re: Asian Recipes
Post by: Odinson on December 06, 2013, 02:45:13 AM
Post by: Odinson on December 06, 2013, 02:45:13 AM
Would you invite me to your table?Quote from: "Odinson"
Yes, if you were mindful of your manners you would be welcome to dine with my family.
:)
Fuck, you'll let anyone into your house.
Ok you are indeed attractive female. Those wedding pics were full of beautiness.
The ones you posted in the show your pics thread.
Awesome. Your husband is very lucky. :D
Title: Re: Asian Recipes
Post by: Odinson on December 06, 2013, 02:56:51 AM
Post by: Odinson on December 06, 2013, 02:56:51 AM
Title: Re: Asian Recipes
Post by: Odinson on December 06, 2013, 02:57:01 AM
Post by: Odinson on December 06, 2013, 02:57:01 AM
Title: Re: Asian Recipes
Post by: Anonymous on December 10, 2013, 09:25:45 PM
Post by: Anonymous on December 10, 2013, 09:25:45 PM
1000g pork shoulder butt, thinly sliced
3 tablespoons (45ml) soya sauce
1 tablespoons caster sugar
3 teaspoons crushed ginger
¼ teaspoons ground black paper
½ teaspoons sesame seeds
2 teaspoons red pepper powder
2 tablespoons Korean hot pepper paste
2 tablespoons Korean BBQ sauce
1 onion, sliced
1.Place be pork in a large bowl.
2.In a small bowl, whisk together soy sauce, sugar, ginger, black pepper, sesame seeds, red pepper powder, hot pepper paste, and BBQ sauce..
Pour over pork, and toss to coat. Marinate in the refrigerator for at least 3 hours or overnight.
3.Preheat frying pan over medium to high heat..
Add pork; cook, stirring frequently, until pork begins to brown. Add onion, and cook for another 10minutes.
Title: Re: Asian Recipes
Post by: Anonymous on December 14, 2013, 12:32:24 PM
Post by: Anonymous on December 14, 2013, 12:32:24 PM
•4-5 pound beef brisket
•1 quart beef broth
•2 tablespoons peanut oil
•1/3 cup soy sauce
•8 cloves garlic, peeled and chopped
•4 ounces fresh ginger root, peeled and chopped
•1 cup granulated sugar
•2 tablespoons whole anise seed
•1/2 cup chopped fresh cilantro
•salt and pepper to taste
Preheat oven to 325°F. Pat the brisket dry with paper towels, and season on both sides with salt and pepper. Add the oil to the pot on the stovetop. Sear the brisket on each side over medium-high heat. Add the broth and the soy sauce to the pot and bring to a boil. Add the garlic, ginger, cilantro, aniseed, 1/4 tsp. ground pepper, and the sugar. Stir to dissolve the sugar, cover, transfer to the oven, and cook for 2–1/2 hrs, or until the meat is fork tender, but not falling apart. Transfer the meat to a shallow baking dish and cover with tightly with foil or a lid while you finish the sauce. Strain the sauce through a mesh sieve and return to the pot. Return pot to the cooktop, and bring to a rapid boil, uncovered. Let it reduce to about half, until it starts to become syrupy. Slice meat across the grain. Spoon reduced sauce over meat and serve.
Title: Re: Asian Recipes
Post by: Anonymous on December 17, 2013, 07:37:47 PM
Post by: Anonymous on December 17, 2013, 07:37:47 PM
For the sauce
4 garlic cloves, finely chopped
2.5cmpiece fresh root ginger, peeled, finely chopped
1 red chilli, de-seeded, finely chopped
½ red pepper, de-seeded, sliced into strips
2 tomatoes, sliced
5 tbsp water
2 tbsp tomato ketchup
1 tsp light brown sugar
1 tbsp groundnut oil
1 lb skinless chicken breast fillets, sliced
1 courgette, sliced into strips
½ red or yellow pepper, de-seeded, sliced into strips
2 tbsp light soy sauce
2 large spring onions, sliced lengthways
boiled jasmine rice, to serve
1.For the sauce, place all of the sauce ingredients into a food processor and blend until smooth.
2.For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.
3.Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.
Title: Re: Asian Recipes
Post by: Obvious Li on December 17, 2013, 09:06:06 PM
Post by: Obvious Li on December 17, 2013, 09:06:06 PM
Title: Re: Asian Recipes
Post by: Anonymous on December 17, 2013, 09:07:22 PM
Post by: Anonymous on December 17, 2013, 09:07:22 PM
ok..thats enough.....please please please adopt me.......i will make it worth your while... :mrgreen:Quote from: "Obvious Li"
Well OK Mr. Obvious Li, but you have to keep your room clean.
Title: Re: Asian Recipes
Post by: Anonymous on December 19, 2013, 08:36:37 PM
Post by: Anonymous on December 19, 2013, 08:36:37 PM
2 cups baby carrots
2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
3 pounds boneless pork shoulder or butt, trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/2 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry, but not supermarket kind
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod, (see Ingredient Note) or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish
1.Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2.Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
Title: Re: Asian Recipes
Post by: Anonymous on December 19, 2013, 08:36:40 PM
Post by: Anonymous on December 19, 2013, 08:36:40 PM
2 cups baby carrots
2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
3 pounds boneless pork shoulder or butt, trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/2 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry, but not supermarket kind
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chili-garlic sauce
4 cloves garlic, minced
1 star anise pod or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish
1.Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2.Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
Title: Re: Asian Recipes
Post by: Anonymous on December 23, 2013, 09:39:23 PM
Post by: Anonymous on December 23, 2013, 09:39:23 PM
4 boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp seasme oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb snow peas, cut in half
1/2 cup cashews
1/4 tsp ground ginger
1/4 tsp cayenne pepper
6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp olive oil
2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
4. Remove chicken from pan and set aside on a plate.
5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
7. Return chicken to pan with vegetables, add sauce and stir.
8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.
Title: Re: Asian Recipes
Post by: Anonymous on January 05, 2014, 04:05:58 PM
Post by: Anonymous on January 05, 2014, 04:05:58 PM
Sticky rice, turkey casserole tonight.
•3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
•1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
•1-1.5lbs turkey dark meat
•1 tablespoon peanut oil
•1 tablespoon minced peeled fresh ginger
•1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
•1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
•1/3 cup Chinese rice wine or medium-dry Sherry
•3 tablespoons soy sauce
•2 tablespoons oyster sauce
•2 teaspoons Asian sesame oil
•1 teaspoon salt
•1/2 teaspoon white pepper
•2 cups reduced-sodium chicken broth
Special equipment: a wok
•Garnish: thinly sliced scallion greens
1. Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours..
Drain in a sieve and rinse well under cold running water.
2. Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl and discard liquid..
Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps..
Slice turkey cut into bite-sized 1/2-inch pieces.
3. Heat a wok over high heat until just smoking then add peanut oil and heat, swirling in wok, until just smoking..
Add ginger and scallion and stir-fry 30 seconds..
Add turkey and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute..
Add chestnuts and stir-fry 1 minute..
Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
4. Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice)..
Bring to a simmer, stir once, then reduce heat to low..
Cover and cook 25 minutes more, then remove from heat..
Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
Title: Re: Asian Recipes
Post by: Anonymous on January 06, 2014, 09:11:51 PM
Post by: Anonymous on January 06, 2014, 09:11:51 PM
•4 cups brown rice, prepared
•3/4 pounds of diced turkey meat
•1 cup frozen peas and carrots, thawed
•1/2 white onion, finely chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•1/4 cup soy sauce
1.Put rice in the rice cooker with water.
2.In a large skillet heat sesame oil and sauté onion until transparent..
Add the garlic, peas and carrots..
Cook until vegetables are tender, stirring occasionally.
3.Crack eggs over the vegetables and stir throughout the vegetables while scrambling the eggs.
4.Add the turkey, rice, and soy sauce..
Stir until soy sauce is well incorporated.
5.Remove from stove and serve hot.
Title: Re: Asian Recipes
Post by: Anonymous on January 10, 2014, 10:34:21 PM
Post by: Anonymous on January 10, 2014, 10:34:21 PM
4 x 200g skinless basa fillets
5cm piece ginger, thinly sliced
100ml chicken stock
1/4 cup (60ml) Chinese rice wine
4 baby bok choy, quartered
2 tbs light soy sauce
1 tsp caster sugar
1/2 tsp sesame oil
2 tbs peanut oil
4 spring onions, thinly sliced
coriander and steamed rice, to serve
1. Place fish on a plate and sit in a bamboo steamer..
Scatter over ginger, then pour in stock and rice wine..
Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
2. Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
3. Serve fish and bok choy with dressing, spring onion, coriander and rice.
Title: Re: Asian Recipes
Post by: Anonymous on January 15, 2014, 09:23:44 PM
Post by: Anonymous on January 15, 2014, 09:23:44 PM
8 ozs rice noodles (vermicelli)
1 diced onion
2 tbsps sesame oil
4 shredded carrots
3 celery ribs (diced)
2 cups cooked chicken (shredded)
2 garlic cloves (minced)
1 napa cabbage (finely chopped)
1 cup reduced sodium chicken broth
1 tbsp cornstarch
1/4 cup soy sauce
1 tbsp oyster sauce
1 slice green onions (chopped, lemon)
Garnishes: chopped green onions, lemon slices
Soak noodles in hot water 10 minutes; drain and set aside..
Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender..
Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes..
Stir together broth and cornstarch until smooth; add to chicken mixture..
Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute..
Remove from heat; serve over noodles.
Add garnishes.
Title: Re: Asian Recipes
Post by: Anonymous on January 16, 2014, 02:50:17 PM
Post by: Anonymous on January 16, 2014, 02:50:17 PM
Title: Re: Asian Recipes
Post by: Odinson on January 17, 2014, 03:02:26 AM
Post by: Odinson on January 17, 2014, 03:02:26 AM
Fash, your husband is the luckiest man alive. :)Quote from: "seoulbro"
The way to a mans heart goes through his stomach.
Title: Re: Asian Recipes
Post by: Anonymous on January 21, 2014, 06:35:13 PM
Post by: Anonymous on January 21, 2014, 06:35:13 PM
¾ pound boneless, skinless, chicken breast, cut into uniform pieces
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 to 3 tablespoons vegetable oil
1 medium red onion, peeled and cut into thin strips
1 20-ounce can pineapple tidbits or 2 cups fresh pineapple cut into wedges (I used canned pineapple)
3 medium scallions, green parts cut into ¼-inch lengths and white parts minced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger (I omitted this since I didn't have on hand and it still tasted great)
1 recipe sweet and sour stir-fry sauce (see below)
Sweet and Sour Stir Fry Sauce:
3 tablespoons red wine vinegar
3 tablespoons sugar
1 ½ tablespoons tomato sauce
1 ½ tablespoon pineapple or orange juice (I reserved the pineapple juice from the can of tidbits before I drained it completely)
¼ teaspoon salt
1.Toss the chicken with the soy sauce and vinegar in a medium bowl; set aside for 15 minutes, tossing once or twice.
2.Heat a 12- or 14-inch skillet over high heat for 3 to 4 minutes (the pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds)..
Add 1 tablespoon oil and swirl it so the oil evenly coats the bottom of the pan..
Heat the oil until it just starts to shimmer and smoke..
Check the heat with your hand as before.
3.Drain the chicken and add it to the pan..
Stir-fry until seared and about three-quarters cooked, 2 ½ to 3 minutes..
Scrape the cooked chicken and all of the liquid into a bowl then cover and keep warm.
4.Let the pan come back up to temperature, 1 to 2 minutes..
When it is hot, drizzle in 2 teaspoons oil..
When the oil just starts to smoke, add the onions and stir-fry until just tender-crisp, 1 to 2 minutes..
Add the pineapple and cook 1 minute..
Add the scallion greens and cook 15 to 30 seconds.
5.Clear the center of the pan and add the white parts of the scallions, garlic, and ginger..
Drizzle with ½ teaspoon oil..
Mash into the pan with the back of a spatula..
Cook until fragrant but not colored, about 10 seconds..
Remove the pan from heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.
6.Return the pan to the heat and add the cooked chicken..
Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute..
Serve immediately with rice.
7.For the Sweet and Sour Stir Fry Sauce: Combine all the ingredients in a small bowl and set aside. Because we like things a little more saucy in our family, I one-and-a-halved this recipe to give a little bit more sauce to the stir-fry.
Title: Re: Asian Recipes
Post by: Anonymous on January 24, 2014, 07:59:49 PM
Post by: Anonymous on January 24, 2014, 07:59:49 PM
1lb beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks/scallion (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)
1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine
2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/4 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
1 tablespoon sugar or to taste
salt to taste
Marinate the beef slices with the seasonings for 30 minutes..
Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done..
Dish out and set aside.
Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic..
Add the beef back into the wok and then the sauce..
Continue to stir-fry until the beef slices are almost done, then add the leeks/scallions into the wok..
Do a few quick stirs, add salt to taste, dish out and serve hot.
Title: Re: Asian Recipes
Post by: Anonymous on January 25, 2014, 12:42:29 PM
Post by: Anonymous on January 25, 2014, 12:42:29 PM
2 whole chickens, cut in half
1 lime, juiced
2 tablespoons fish sauce
4 cloves garlic, crushed
2 tablespoons seasoned rice vinegar
2 tablespoon Chinese five-spice powder
4 teaspoons hot chile paste
3 teaspoons grated fresh ginger
2 teaspoons soy sauce
1/3 cup seasoned rice vinegar
1/2 lime, juiced
1 teaspoon fish sauce
1 teaspoon hot chile paste
1.Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
2.Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl..
Pour into a resealable plastic bag..
Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag..
Marinate in refrigerator for 6 hours.
3.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4.Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels..
Pat chicken pieces dry with more paper towels..
Reserve marinade mixture in a small bowl..
5.Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 2 teaspoons
hot chile paste in a small bowl..
Set aside.
6.Grill chicken, skin-side down, on the preheated grill for 2 minutes..
Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
7.Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total..
An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
8.Drizzle vinegar lime juice mixture over the chicken and serve.
Title: Re: Asian Recipes
Post by: Anonymous on January 27, 2014, 09:34:39 PM
Post by: Anonymous on January 27, 2014, 09:34:39 PM
•2 tbsp olive oil
•1 block tofu, well pressed, and crumbled
•1/2 cup shiitake mushrooms, diced small
•1/2 cup Napa cabbage, diced small
•1/2 tsp minced fresh ginger
•2 cloves garlic, minced
•3 scallions, diced
•2 tbsp soy sauce
•1 tsp sesame oil
•dash red pepper flakes (optional)
•2 tbsp chopped fresh cilantro (optional)
•wonton or gyoza wrappers
Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes..
When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and red pepper flakes, stirring well to combine..
Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly..
Stir in the fresh cilantro.
Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper..
Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal..
Make a couple of pinches or folds to create a fan-like shape..
This will help to seal the filling inside the dumpling..
It may take a couple of tries to get the technique just right, but once you do, it's really quite easy!
Heat a couple of inches of water in a large pan, and place a vegetable steamer inside..
Place the potstickers, a few at a time, on the steamer, cover, and steam your vegetarian potstickers for 2 - 3 minutes on each side..
Potstickers are done steaming when they are soft and pliable.
Title: Re: Asian Recipes
Post by: Obvious Li on January 28, 2014, 08:15:46 AM
Post by: Obvious Li on January 28, 2014, 08:15:46 AM
Title: Re: Asian Recipes
Post by: Anonymous on January 28, 2014, 08:53:49 AM
Post by: Anonymous on January 28, 2014, 08:53:49 AM
ok Fash...two questions.........why don`t you write a cookbook ÉÉÉ and when do you get time to write all these recipes on here.ÉÉ..don`t tell me you are doing it on government time.....SL will be very pissed off if you are.............. :mrgreen:Quote from: "Obvious Li"
I have many recipes saved and I am always looking for new ones as well..
I know Shen Li would be very upset if I sourced them on taxpayer's time..
I actually rarely check Facebook or email whie at work..
There is one lady I work with that is on Facebook all day.
:|
Title: Re: Asian Recipes
Post by: Anonymous on January 28, 2014, 11:36:36 AM
Post by: Anonymous on January 28, 2014, 11:36:36 AM
ok Fash...two questions.........why don`t you write a cookbook ÉÉÉ and when do you get time to write all these recipes on here.ÉÉ..don`t tell me you are doing it on government time.....SL will be very pissed off if you are.............. :mrgreen:Quote from: "Obvious Li"
Fash is a little sweetipie, but unions in government make no sense.
Title: Re: Asian Recipes
Post by: Anonymous on January 29, 2014, 08:54:15 PM
Post by: Anonymous on January 29, 2014, 08:54:15 PM
ok Fash...two questions.........why don`t you write a cookbook ÉÉÉ and when do you get time to write all these recipes on here.ÉÉ..don`t tell me you are doing it on government time.....SL will be very pissed off if you are.............. :mrgreen:Quote from: "Obvious Li"
Fash is a little sweetipie, but unions in government make no sense.
That's your opinion, but I don't think that opinion belongs in this thread.
Title: Re: Asian Recipes
Post by: Anonymous on January 30, 2014, 09:06:08 PM
Post by: Anonymous on January 30, 2014, 09:06:08 PM
It is good with steamed buns and any vegetables.
•2 pounds lean pork
•1 cup water
•2 tablespoons sherry
•6 tablespoons dark soy sauce
•2 slices ginger
•1 scallion
•2 tablespoons sugar
Put pork in boiling water, boil 1 minute, drain and then rinse in cold water..
Cut pork in 2-inch cubes..
Put pork and 1 cup water in an earthenware or any other heavy pot..
Bring water to boil..
Add sherry, soy sauce, ginger, and scallion..
Cover pot tightly and simmer over very low heat 2 hours.
Add sugar and bring to high heat..
Baste until gravy coats the meat.
Title: Re: Asian Recipes
Post by: Renee on January 31, 2014, 10:12:33 AM
Post by: Renee on January 31, 2014, 10:12:33 AM
Title: Re: Asian Recipes
Post by: Anonymous on February 05, 2014, 08:40:14 PM
Post by: Anonymous on February 05, 2014, 08:40:14 PM
I made mushrooms and green beans with it and served it all with rice.
•2 lbs flank steak
•Marinade:
•2 tablespoons light soy sauce
•2 tablespoons Chinese rice wine or dry sherry
•1 teaspoon brown sugar
•Black Pepper to taste
•2 teaspoons vegetable oil
•2 teaspoons cornstarch
•Sauce:
•2 tablespoons oyster sauce
•2 tablespoon dark soy sauce (available at Asian markets)
•2 tablespoons water, or as needed
•Other:
•1 can of bamboo shoots
•1 garlic clove, finely chopped
•1 green bell pepper
•2 green onions (spring onions), cut into 1-inch pieces
•2 1/2 tablespoons oil for stir-frying, or as needed
1. Cut the beef across the grain into thin slices about 2 inches long..
Place the beef in a bowl and add the marinade ingredients one at time, mixing in well and adding the cornstarch last..
Marinate the beef for 25 minutes.
2. While the beef is marinating, prepare the other ingredients: Combine the oyster sauce, dark soy sauce, and water in a small bowl. Rinse the bamboo shoots in warm water to remove any tinny taste and drain..
Finely chop the garlic..
Cut the bell pepper in half and remove the seeds..
Cut into thin strips..
Clean the green onions and slice on the diagonal into thirds.
3. Heat the wok over medium-high to high heat..
Add 1 1/2 tablespoons oil. When the oil is hot, add half the garlic..
Stir-fry until aromatic (about 10 seconds), and add half the beef..
Let the beef brown and then stir-fry at high heat until the beef is about 80 percent cooked..
Remove from the wok and cook the remainder of the beef..
Add a small amount of rice wine or sherry to the beef while cooking if desired.
4. Wipe out the wok and add 1 tablespoon oil..
When the oil is hot, add the remainder of the garlic..
Stir-fry for 10 seconds and add the green pepper..
Stir-fry for a minute and then add the bamboo shoots..
Splash a bit of water, soy sauce or chicken broth on the vegetables if they begin to dry out while stir-frying(Total time for stir-frying the vegetables should be about 2 minutes).
5. Add the sauce to the wok and bring to a boil..
Add the cooked beef and the green onion back into the wok..
Stir-fry for another minute to mix everything together..
Serve hot with rice.
Title: Re: Asian Recipes
Post by: Anonymous on February 09, 2014, 10:21:09 PM
Post by: Anonymous on February 09, 2014, 10:21:09 PM
•2 pounds skinless boneless chicken breast halves, cut crosswise into thin strips
•3 tablespoons soy sauce
•2 tablespoons oriental sesame oil
•3 garlic cloves, minced
•3 tablespoons tahini (sesame seed paste)*
•2 tablespoons minced peeled fresh ginger
•1 tablespoon sugar
•1 tablespoon seasoned rice vinegar
•1 1/2 teaspoons chili-garlic sauce**
•4 cups chopped Napa cabbage (from 1 head)
•6 green onions, thinly sliced
•8 cups canned low-salt chicken broth
•1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
•1/2 cup chopped fresh cilantro
Stir chicken, soy sauce, and 1 tablespoon sesame oil in medium bowl to blend..
Let stand 20 minutes or refrigerate up to 2 hours..
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl..
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat..
Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes..
Add broth and bring to boil and add chicken with marinade and tahini-garlic mixture..
Reduce heat to low and simmer until chicken is cooked through, about 5 minutes(can be made 1 day ahead)..
Cool slightly; cover and refrigerate..
Bring to simmer before continuing..
Cook noodles in large pot of boiling salted water until tender, about 5 minutes..
Drain and add to soup in pot..
Stir in half of cilantro..
Season soup with salt and pepper..
Sprinkle with remaining cilantro.
Title: Re: Asian Recipes
Post by: Anonymous on February 13, 2014, 08:31:19 PM
Post by: Anonymous on February 13, 2014, 08:31:19 PM
2 cups vegetable or canola oil
1 1/2 cups thinly sliced shallots (about 6 medium)
2 pounds ground pork (or 2 pounds whole, fresh, skin-on pork belly, see note above)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon five-spice powder (see note above)
2 teaspoons sugar
½ cup dark soy sauce
1 cup light soy sauce
1 cup Chinese rice cooking wine
4 cups water
1. Line a large plate with a triple layer of paper towels and heat oil to 325°F in a medium saucepan over medium-high heat then adjust flame to maintain temperature..
Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, 1 to 2 minutes..
Immediately transfer to paper towel lined-plate to drain..
Reserve 1 tablespoon oil and reserve the rest for another use..
When shallots are cool, lightly crush and set aside.
2. Heat reserved oil in the oven over medium-high heat until shimmering..
Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes.,
Add the garlic and the crushed fried shallots to the pan and cooked, stirring, until fragrant, about 1 minute longer..
Add the five-spice powder and sugar and stir to combine..
Add both soy sauces, wine, and water, and bring to a boil..
Reduce heat to a gentle simmer and cover..
Cook until pork is completely tender and sauce has thickened, 3 to 4 hours..
Serve with steamed rice.
Title: Re: Asian Recipes
Post by: Anonymous on February 14, 2014, 12:40:57 AM
Post by: Anonymous on February 14, 2014, 12:40:57 AM
Title: Re: Asian Recipes
Post by: Anonymous on February 19, 2014, 08:27:45 PM
Post by: Anonymous on February 19, 2014, 08:27:45 PM
4 boneless, skinless chicken breasts, cubed
1/2 tbsp cornstarch
1 tbsp soy sauce
3 tbsp peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb snow peas, cut in half
1/2 cup cashews
1/4 tsp ground ginger
1/4 tsp cayenne pepper
6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp oil
1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
4. Remove chicken from pan and set aside on a plate.
5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
7. Return chicken to pan with vegetables, add sauce and stir.
8. Cover skillet and cook 5 minutes over medium heat..
Serve over boiled white rice.
Title: Re: Asian Recipes
Post by: Obvious Li on February 19, 2014, 09:18:58 PM
Post by: Obvious Li on February 19, 2014, 09:18:58 PM
Fash...you should try out for masterchef canada.......
Title: Re: Asian Recipes
Post by: Anonymous on February 19, 2014, 09:28:21 PM
Post by: Anonymous on February 19, 2014, 09:28:21 PM
there should be enough on here by now for someone to copy and print off a cookbook....maybe make a little cash..Quote from: "Obvious Li"
Fash...you should try out for masterchef canada.......
Oh thank you so much Mr. Obvious Li, I am so flattered..
Cooking for my family is reward enough for me.
:)
Title: Re: Asian Recipes
Post by: Odinson on February 22, 2014, 10:19:44 AM
Post by: Odinson on February 22, 2014, 10:19:44 AM
Title: Re: Asian Recipes
Post by: RW on February 25, 2014, 07:57:08 PM
Post by: RW on February 25, 2014, 07:57:08 PM
2 tablespoons peanut oil
6 tablespoons fresh ginger, chopped fine
8 garlic cloves, minced
1 tablespoon sesame oil
2 teaspoons hot chili oil
8 tablespoons black bean sauce
6 green onions, chopped fine
2 tablespoons hot Chinese chili paste
5 tablespoons tamari
8 tablespoons peanut butter
4 tablespoons tahini
8 cups chicken broth
8 ounces thin egg noodles, cooked
8 green onions, sliced thinly
<a href="
Title: Re: Asian Recipes
Post by: Anonymous on February 25, 2014, 09:35:30 PM
Post by: Anonymous on February 25, 2014, 09:35:30 PM
My fave to make at home is ...Quote from: "Real Woman"Tan Tan Noodle
2 tablespoons peanut oil
6 tablespoons fresh ginger, chopped fine
8 garlic cloves, minced
1 tablespoon sesame oil
2 teaspoons hot chili oil
8 tablespoons black bean sauce
6 green onions, chopped fine
2 tablespoons hot Chinese chili paste
5 tablespoons tamari
8 tablespoons peanut butter
4 tablespoons tahini
8 cups chicken broth
8 ounces thin egg noodles, cooked
8 green onions, sliced thinly
<a href="> http://www.food.com/recipe/tan-tan-noodles-254012?oc=linkback">http://www.food.com/recipe/tan-tan-noodles-254012?oc=linkback</a
Thanks for the dan dan noodles recipe Real Woman..
:)
I like Szehuanese cuisine, but my Dutch husband finds it too spicy for his pallate.
Title: Re: Asian Recipes
Post by: Anonymous on February 26, 2014, 12:31:41 PM
Post by: Anonymous on February 26, 2014, 12:31:41 PM
Title: Re: Asian Recipes
Post by: Anonymous on February 26, 2014, 09:43:45 PM
Post by: Anonymous on February 26, 2014, 09:43:45 PM
I prefer eating good Chinese food to cooking it. I have learned quite a bit though over the last few years. Still, cooking is a chore not a past time for me.Quote from: "Shen Li"
I love to cook, but it is leftovers again tonight..
So much can be done with turkey.
Title: Re: Asian Recipes
Post by: Odinson on February 27, 2014, 02:12:02 AM
Post by: Odinson on February 27, 2014, 02:12:02 AM
Title: Re: Asian Recipes
Post by: Anonymous on February 27, 2014, 08:53:16 AM
Post by: Anonymous on February 27, 2014, 08:53:16 AM
Eating morning porridge.Quote from: "Odinson"
Besides milk do you put anything on it like maple syrup, honey or brown sugar Odi?
Title: Re: Asian Recipes
Post by: Odinson on February 27, 2014, 09:31:36 AM
Post by: Odinson on February 27, 2014, 09:31:36 AM
Eating morning porridge.Quote from: "Odinson"
Besides milk do you put anything on it like maple syrup, honey or brown sugar Odi?
Berries or banana. I drink the milk separately.
Title: Re: Asian Recipes
Post by: Big Wave Dave on February 27, 2014, 12:45:25 PM
Post by: Big Wave Dave on February 27, 2014, 12:45:25 PM
I prefer eating good Chinese food to cooking it. I have learned quite a bit though over the last few years. Still, cooking is a chore not a past time for me.Quote from: "Shen Li"
I love to cook, but it is leftovers again tonight..
So much can be done with turkey.
You are a good cook, you work and you are super cute. White women are jealous of you.
Title: Re: Asian Recipes
Post by: Anonymous on February 27, 2014, 09:44:56 PM
Post by: Anonymous on February 27, 2014, 09:44:56 PM
I prefer eating good Chinese food to cooking it. I have learned quite a bit though over the last few years. Still, cooking is a chore not a past time for me.Quote from: "Shen Li"
I love to cook, but it is leftovers again tonight..
So much can be done with turkey.
You are a good cook, you work and you are super cute. White women are jealous of you.
I am just an average working class lady..
I am flattered, but I am nothing to be jealous of.
Title: Re: Asian Recipes
Post by: Anonymous on March 04, 2014, 10:21:51 PM
Post by: Anonymous on March 04, 2014, 10:21:51 PM
3 tablespoons paprika
2 1/2 lbs boneless pork loin roast, cut into 1 in strips
1 tablespoon oil
1 large can pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
1. Place paprika in a large resealable plastic bag.
2. Add pork, a few pieces at a time, shake to coat.
3. In a nonstick skillet, brown pork in oil in batches over medium high heat.
4. Transfer to a 3-qt. slow cooker.
5. Drain pineapple, reserving juices; refrigerate pineapple.
6. Add pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well.
7. Cover and cook on LOW for 6-8 hrs or until meat is tender.
8. Combine cornstarch and water til smooth; stir into pork mixture.
9. Add pineapple.
10. Cover and cook 30 minute longer til sauce is thickened.
11. Serve over rice
Title: Re: Asian Recipes
Post by: Anonymous on March 10, 2014, 08:35:47 PM
Post by: Anonymous on March 10, 2014, 08:35:47 PM
I made mock crab claws.
•300 grams (1 1/3 cups) potatoes
•38 grams (2 2/3 tablespoons) walnut
•2 teaspoons white sesame seeds
•38 grams (2 2/3 tablespoons) tang flour (wheat starch, available at Asian markets)
•1/2 carrot
•Batter
•75 grams flour (5 1/4 tablespoons)
•15 grams (1 tablespoon) glutinous rice flour
•3/4 teaspoon baking powder
•1/2 teaspoon salt
•110 ml (3 3/4 ounces, just under 1/2 cup) water
•1 1/2 tablespoons oil
•Seasoning
•1/2 teaspoon salt
•1 teaspoon sugar
•1 1/2 tablespoons oil
•Oil for deep-frying
Boil the potatoes until they are tender and mash.
Boil the walnuts in boiling salted water for 5 minutes and drain..
Pour cold water over the walnuts and boil again in salted water for 5 minutes then drain and allow to cool. (This is to remove the bitter taste from the walnuts).
Heat wok and add oil for deep-frying..
When oil is ready, add the walnuts and deep-fry until they turn golden..
Remove and cool..Dice.
Toast the sesame seeds.
Rinse the carrot, peel and cut into thick strips.
In a large bowl, mix together the batter ingredients.
Mix together the first five ingredients into a type of dough..
Mix in the seasonings..
Divide the dough into 10 - 12 sections..
Form each portion into the shape of a crab's claw.
Heat wok and add oil for deep-frying..
When oil is ready, dip each "claw" into the batter and then deep-fry until it turns a golden color..
Serve hot with Worcestershire sauce or seasoned salt.
Title: Re: Asian Recipes
Post by: Odinson on March 11, 2014, 09:00:06 AM
Post by: Odinson on March 11, 2014, 09:00:06 AM
Didnt even understand what they were saying.
The universal language! :D
Title: Re: Asian Recipes
Post by: Obvious Li on March 11, 2014, 03:21:45 PM
Post by: Obvious Li on March 11, 2014, 03:21:45 PM
Title: Re: Asian Recipes
Post by: Obvious Li on March 11, 2014, 03:22:44 PM
Post by: Obvious Li on March 11, 2014, 03:22:44 PM
stop with these dam recipes or i swear to God you are going to get a visitor....maybe bring the whole clan along and when we come for a visit we stay for a while......beQuote from: "Obvious Li"carefuk
whats a carefuk..oh well we can deal with that later....... :ugeek:
Title: Re: Asian Recipes
Post by: Odinson on March 11, 2014, 03:33:51 PM
Post by: Odinson on March 11, 2014, 03:33:51 PM
stop with these dam recipes or i swear to God you are going to get a visitor....maybe bring the whole clan along and when we come for a visit we stay for a while......be carefukQuote from: "Obvious Li"
You are drunk...
Piss off!
You are a racist when you take some alcohol... Your true nature comes out when you drink.
Title: Re: Asian Recipes
Post by: Anonymous on March 11, 2014, 08:20:26 PM
Post by: Anonymous on March 11, 2014, 08:20:26 PM
stop with these dam recipes or i swear to God you are going to get a visitor....maybe bring the whole clan along and when we come for a visit we stay for a while......be carefulQuote from: "Obvious Li"
Depending on the size of your family, I don't know if I would have enough room for everyone comfortably..
But, the ones I could accommodate would have lots of food to take home with them.
I like to cook for people.
:)
Title: Re: Asian Recipes
Post by: Big Wave Dave on March 11, 2014, 10:08:23 PM
Post by: Big Wave Dave on March 11, 2014, 10:08:23 PM
stop with these dam recipes or i swear to God you are going to get a visitor....maybe bring the whole clan along and when we come for a visit we stay for a while......be carefulQuote from: "Obvious Li"
I would go for that Fashionista too. She's cute, a good cook and works.
Title: Re: Asian Recipes
Post by: Anonymous on March 15, 2014, 12:53:40 PM
Post by: Anonymous on March 15, 2014, 12:53:40 PM
Asian style corn on the barbeque and bok choy with garlic as a side.
Title: Re: Asian Recipes
Post by: Anonymous on March 15, 2014, 02:46:34 PM
Post by: Anonymous on March 15, 2014, 02:46:34 PM
We are going to barbeque beef steaks and buffalo burgers today..Quote from: "Fashionista"
Asian style corn on the barbeque and bok choy with garlic as a side.
Fuck it, we'll bbq today too. How often is it 10 degrees in the Czuk in March? Sobey's at 23rd and Rabbit Hill Rd, here I come!!
Title: Re: Asian Recipes
Post by: Anonymous on March 16, 2014, 05:58:28 PM
Post by: Anonymous on March 16, 2014, 05:58:28 PM
Should be ready to barbeque in a half an hour.
Here are the ingredients for an Asian style marinade.
1/4 cup plus 1 teaspoon vegetable oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons sesame oil
3 cloves garlic, minced
Zest and juice of 1 orange
Eight bone in pork chops
2 tablespoons chopped fresh cilantro, for garnish
2 green onions, sliced
Title: Re: Asian Recipes
Post by: Odinson on March 16, 2014, 07:02:09 PM
Post by: Odinson on March 16, 2014, 07:02:09 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 16, 2014, 07:07:42 PM
Post by: Anonymous on March 16, 2014, 07:07:42 PM
Are you barbequeing them outside or what?Quote from: "Odinson"
Yes, we did.
Title: Re: Asian Recipes
Post by: Odinson on March 16, 2014, 07:10:33 PM
Post by: Odinson on March 16, 2014, 07:10:33 PM
Are you barbequeing them outside or what?Quote from: "Odinson"
Yes, we did.
How warm is it in there? In celsius...
Title: Re: Asian Recipes
Post by: Anonymous on March 16, 2014, 07:12:06 PM
Post by: Anonymous on March 16, 2014, 07:12:06 PM
Are you barbequeing them outside or what?Quote from: "Odinson"
Yes, we did.
How warm is it in there? In celsius...
It's ten degrees and sunny.
Title: Re: Asian Recipes
Post by: Odinson on March 16, 2014, 07:15:31 PM
Post by: Odinson on March 16, 2014, 07:15:31 PM
Yes, we did.
How warm is it in there? In celsius...
It's ten degrees and sunny.
-16C, night in here.
Its in the minus during the day also. Not exactly BBQ season.
Title: Re: Asian Recipes
Post by: Anonymous on March 16, 2014, 07:17:34 PM
Post by: Anonymous on March 16, 2014, 07:17:34 PM
How warm is it in there? In celsius...
It's ten degrees and sunny.
-16C, night in here.
Its in the minus during the day also. Not exactly BBQ season.
We weren't planning on a barbeque again today, but we want to take advantage of this beautiful spring like weather.
Title: Re: Asian Recipes
Post by: Odinson on March 16, 2014, 07:22:02 PM
Post by: Odinson on March 16, 2014, 07:22:02 PM
It's ten degrees and sunny.
-16C, night in here.
Its in the minus during the day also. Not exactly BBQ season.
We weren't planning on a barbeque again today, but we want to take advantage of this beautiful spring like weather.
Thats good.
Title: Re: Asian Recipes
Post by: Anonymous on March 18, 2014, 10:59:15 PM
Post by: Anonymous on March 18, 2014, 10:59:15 PM
It was so tender and delicious.
4 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
Title: Re: Asian Recipes
Post by: Obvious Li on March 25, 2014, 06:23:28 PM
Post by: Obvious Li on March 25, 2014, 06:23:28 PM
We had Chinese style pork shoulder in the slow cooker tonight..Quote from: "Fashionista"
It was so tender and delicious.Ingredients:
4 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushroomsDirections:
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
where the hell is Fash....she hasnt posted a recipe for over a week......... :?: :?: :ugeek:
Title: Re: Asian Recipes
Post by: Anonymous on March 25, 2014, 06:31:33 PM
Post by: Anonymous on March 25, 2014, 06:31:33 PM
We had Chinese style pork shoulder in the slow cooker tonight..Quote from: "Fashionista"
It was so tender and delicious.Ingredients:
4 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushroomsDirections:
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
where the hell is Fash....she hasnt posted a recipe for over a week......... :?: :?: :ugeek:
Please bear with me Obvious Li, it's a busy week.
Title: Re: Asian Recipes
Post by: Obvious Li on March 25, 2014, 06:40:23 PM
Post by: Obvious Li on March 25, 2014, 06:40:23 PM
Please bear with me Obvious Li, it's a busy week.[/quote]
no recipes necessary cutestuff....just concerned about your well being when you are away for a while....glad to see you back............ ;) :ugeek:
Title: Re: Asian Recipes
Post by: Anonymous on March 25, 2014, 06:42:32 PM
Post by: Anonymous on March 25, 2014, 06:42:32 PM
where the hell is Fash....she hasnt posted a recipe for over a week......... :?: :?: :ugeek:Quote from: "Obvious Li"
Please bear with me Obvious Li, it's a busy week.[/quote]
no recipes necessary cutestuff....just concerned about your well being when you are away for a while....glad to see you back............ ;) :ugeek:[/quote]
I won't be able to post much until the weekend Obvious Li..
I know my two favourite boys will take good care of the place while I'm gone.
:)
Title: Re: Asian Recipes
Post by: Anonymous on March 30, 2014, 02:46:03 PM
Post by: Anonymous on March 30, 2014, 02:46:03 PM
1 platic tub of miso paste
bok choy
2 cloves of garlic, peeled and sliced
1 whole Spanish onion peeled and sliced
1 package of firm tofu
2 boxes of spinach fettucine pasta noodles
2 packages of enoki mushrooms
2 jalapeno peppers cut into small thin pieces
1. Fill large stock pot half full of water and add entire tub of miso paste and place on high heat until it comes to a boil, then medium high heat..
2. Cut tofu into small squares and add to the broth..
3. Add peeled, sliced garlic, onions and jalapenos to the soup..
4. Wash and cut bok choy into smaller pieces then add to the broth..
5. Cut the ends off enoki mushrooms before putting them in the pot..
6. Add the fettucine noodles and turn down to lowest heat after the pasta becomes soft..
7. Let simmer on lowest heat with the lid on for half an hour before serving.
Title: Re: Asian Recipes
Post by: Anonymous on March 31, 2014, 09:03:56 PM
Post by: Anonymous on March 31, 2014, 09:03:56 PM
• 3 pieces spicy pressed bean curd
• 4 dried mushrooms
• 50 grams (3 1/2 tablespoons) carrot
• 75 grams (5 1/4 tablespoons) wheat gluten
• 50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
• 75 grams (5 1/4 tablespoons) string beans
• 1 red chili
• 1/4 cup peanuts, or as desired
• 1 garlic clove
• 1 shallot
• 1 1/2 tablespoons hot bean paste
• 1 teaspoon rice wine
•Seasoning:
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon sugar
• 1/2 teaspoon hoisin sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon sesame oil
• pepper - a few shakes
• 50 ml (just under 1/4 cup) water
• Oil for deep-frying and stir-frying, as needed
Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning..
Wash and dice the string beans, gluten ball and spicy pressed bean curd..
Wash and dice the carrot, water chestnuts and red chili..
Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl..
Boil the peanuts in boiling water for about 2 minutes, cool then peel the skin and set aside..
Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown..
Remove and set aside then repeat with the gluten ball.
Parboil the carrots and string beans for 1 minute then drain..
Heat wok and add oil..
When oil is ready, add the garlic, shallot and hot bean paste..
Add all the other ingredients except for the peanuts..
Stir-fry until they are cooked, then add the rice wine and seasoning..
Turn off the heat, mix in the peanuts, and serve.
Title: Re: Asian Recipes
Post by: Anonymous on April 01, 2014, 09:50:55 PM
Post by: Anonymous on April 01, 2014, 09:50:55 PM
1kg (approx) bone-in pork belly with the skin scored (you can use boned instead if you prefer)
1 onion cut into large slices
2 carrots peeled and cut into 2 or 3 pieces
2 sticks of celery cut into 2 or 3 large pieces
100/200ml cold water depending on method
1/2 tsp ground white pepper
1 tsp chinese 5 spice powder
3 cloves garlic, finely minced/grated
thumb sized piece fresh, peeled ginger minced/grated
1 tbsp vegetable oil
1 stick lemongrass
2 dried red chillies, finely chopped
Marinade:
1. Make sure the meat is completely dry and pat away any excess moisture with kitchen paper.
2. Mix together the marinade ingredients then spread evenly over the flesh side of the pork belly, working it into the meat.
3. Place the meat into a sealable plastic food bag. Bruise the lemon grass with the back of a knife or rolling pin then add to the bag with the meat.
4. Put the pork belly in the fridge making sure it is safely away from cooked food and that no juices will drip from the meat then leave for at least a couple of hours or overnight to allow the flavours to develop.
Slow cooking:
Put the onion, carrots and celery in the bottom of the slow cooker put the pork belly, skin side up, on top of the veg and pour in 100mls of water.
2. Put the lid on the slow cooker then cook the pork belly for around 6-8 hours on medium. You may need to adjust the cooking times depending on your slow cooker model.
Making the pork belly crispy:
1. Once the meat has cooked using your chosen method you can either continue with the whole piece of belly and cut to serve later or cut into portions now. If you decide to portion it before crisping make sure you allow it to cool enough so that you can handle it. As you can see from the pictures I decided to keep the piece whole. I enjoy cutting through the crispy crackling when I serve it.
2. Preheat the oven to 200C then transfer pork to a roasting pan then put in the oven to finish off for about 30 minutes or until you've got a nice crispy crackling top.
3. Serve with stir-fried broccoli, pak choi or similar and some steamed rice. I served mine with broccoli and carrots stirfried with garlic, ginger and chilli and some oyster sauce.
Title: Re: Asian Recipes
Post by: Big Wave Dave on April 01, 2014, 11:39:39 PM
Post by: Big Wave Dave on April 01, 2014, 11:39:39 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2014, 09:05:46 AM
Post by: Anonymous on April 02, 2014, 09:05:46 AM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Why would white women hate me Big Wave Dave?
:o
Title: Re: Asian Recipes
Post by: Obvious Li on April 02, 2014, 10:07:29 AM
Post by: Obvious Li on April 02, 2014, 10:07:29 AM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Why would white women hate me Big Wave Dave?
:o
i think he is making some kind of point that you are everything they are not.....just sayin
Title: Re: Asian Recipes
Post by: Renee on April 02, 2014, 10:53:35 AM
Post by: Renee on April 02, 2014, 10:53:35 AM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?
In case you don't know I'll tell you what it says; it says that you don't know everything and in fact you probably know less than half of what you think you know. So do us all a favor and be a good little man, run along and go jerk off to some Asian internet porn and let the adults carry on the rest of the convo, will ya.
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2014, 11:15:38 AM
Post by: Anonymous on April 02, 2014, 11:15:38 AM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Why would white women hate me Big Wave Dave?
:o
i think he is making some kind of point that you are everything they are not.....just sayin
I don't believe BWD is all that either. The women that do think he is a catch are paid to do so.
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?Quote
It says that you can juggle. Asshats like BWD are looking for doormats(not that I'm implying Fash is one). Strong women like you or I intimidate him.
Title: Re: Asian Recipes
Post by: Obvious Li on April 02, 2014, 12:07:36 PM
Post by: Obvious Li on April 02, 2014, 12:07:36 PM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?
In case you don't know I'll tell you what it says; it says that you don't know everything and in fact you probably know less than half of what you think you know. So do us all a favor and be a good little man, run along and go jerk off to some Asian internet porn and let the adults carry on the rest of the convo, will ya.
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2014, 12:16:41 PM
Post by: Anonymous on April 02, 2014, 12:16:41 PM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?
In case you don't know I'll tell you what it says; it says that you don't know everything and in fact you probably know less than half of what you think you know. So do us all a favor and be a good little man, run along and go jerk off to some Asian internet porn and let the adults carry on the rest of the convo, will ya.
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
I hope so.
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2014, 09:29:58 PM
Post by: Anonymous on April 02, 2014, 09:29:58 PM
Title: Re: Asian Recipes
Post by: Renee on April 03, 2014, 11:08:24 AM
Post by: Renee on April 03, 2014, 11:08:24 AM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?
In case you don't know I'll tell you what it says; it says that you don't know everything and in fact you probably know less than half of what you think you know. So do us all a favor and be a good little man, run along and go jerk off to some Asian internet porn and let the adults carry on the rest of the convo, will ya.
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
I know a few guys that have married "Bar girls" here in the US; you know the exotic entertainer kind.
It "rarely works out" here as well. So I guess things are pretty much the same all over.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2014, 12:07:21 PM
Post by: Anonymous on April 03, 2014, 12:07:21 PM
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?
In case you don't know I'll tell you what it says; it says that you don't know everything and in fact you probably know less than half of what you think you know. So do us all a favor and be a good little man, run along and go jerk off to some Asian internet porn and let the adults carry on the rest of the convo, will ya.
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
I know a few guys that have married "Bar girls" here in the US; you know the exotic entertainer kind.
It "rarely works out" here as well. So I guess things are pretty much the same all over.
Do you mean they met them in Asia or do you mean American strippers?
Title: Re: Asian Recipes
Post by: Big Wave Dave on April 03, 2014, 12:40:24 PM
Post by: Big Wave Dave on April 03, 2014, 12:40:24 PM
Fashionista, you are cute, you cook, you don't have mental hang-ups and you work. White women must really hate you.Quote from: "Big Wave Dave"
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?
In case you don't know I'll tell you what it says; it says that you don't know everything and in fact you probably know less than half of what you think you know. So do us all a favor and be a good little man, run along and go jerk off to some Asian internet porn and let the adults carry on the rest of the convo, will ya.
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
I haven't taught English since I was in South Korea. I am an entrepreneur. I don't spend my meagre earnings in cat houses. Don't need to. I get the cream of the crop. I was married once to a Korean, but no marriage again for me. I'm having too much fun for that kind of misery.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2014, 01:15:20 PM
Post by: Anonymous on April 03, 2014, 01:15:20 PM
Hey Dave I'm white, I cook, I work and I don't hate Fash, I also raise 4 kids, and I'm not that unusual, so what does that say?
In case you don't know I'll tell you what it says; it says that you don't know everything and in fact you probably know less than half of what you think you know. So do us all a favor and be a good little man, run along and go jerk off to some Asian internet porn and let the adults carry on the rest of the convo, will ya.
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
I haven't taught English since I was in South Korea.I am an entrepreneur. I don't spend my meagre earnings in cat houses. Don't need to. I get the cream of the crop. I was married once to a Korean, but no marriage again for me. I'm having too much fun for that kind of misery.
What, pump and dump? You're not a real entrepreneur; you're a low-life scammer.
Title: Re: Asian Recipes
Post by: Renee on April 03, 2014, 02:43:05 PM
Post by: Renee on April 03, 2014, 02:43:05 PM
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
I know a few guys that have married "Bar girls" here in the US; you know the exotic entertainer kind.
It "rarely works out" here as well. So I guess things are pretty much the same all over.
Do you mean they met them in Asia or do you mean American strippers?
America, Shen. Strippers and girls looking for a meal ticket (white, Asian, brown or black) are all the same. The guys that fall for them are all the same as well; stupid, needy, narcissistic and reality deprived.
Title: Re: Asian Recipes
Post by: Renee on April 03, 2014, 02:46:44 PM
Post by: Renee on April 03, 2014, 02:46:44 PM
i met a million guys like BWD in asia.....start out teaching english in some second class school ....expat bars on the weekend full of easy to pick up cute girls.....seems like heaven......end up marrying a bar girl...rarely ever works out........happens tens of thousands of times....worst is poor countries like Thailand and the Phillipines....most modern asian democracies are through that stage and that situation is getting rarer......Vietnam is is just starting to develop so little harder to tell...although the nightclubs still offer whatever money can buy...BWD will end up with a chubby phillipine wife or dead in a ditch somewhere....
I haven't taught English since I was in South Korea.I am an entrepreneur. I don't spend my meagre earnings in cat houses. Don't need to. I get the cream of the crop. I was married once to a Korean, but no marriage again for me. I'm having too much fun for that kind of misery.
What, pump and dump? You're not a real entrepreneur; you're a low-life scammer.
Whatever he is or does it doesn't matter because with every post he just shows off how full of shit he is.
He is just another run of the mill troll, the net is infested with his low rent kind.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2014, 02:59:43 PM
Post by: Anonymous on April 03, 2014, 02:59:43 PM
America, Shen. Strippers and girls looking for a meal ticket (white, Asian, brown or black) are all the same.Quote from: "Renee"The guys that fall for them are all the same as well; stupid, needy, narcissistic and reality deprived.
Yep, that sounds like BWD. However, there are creeps like Dave all over Asia. I would like to believe he is just a troll, but he may be as big a slimbag as he comes across as.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2014, 08:08:43 PM
Post by: Anonymous on April 03, 2014, 08:08:43 PM
2 (12- to 16-ounce) pork tenderloins, trimmed
1/2 cup soy sauce
1/2 cup apricot preserves
1/4 cup hoisin sauce
2 tablespoons grated fresh ginger
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon five-spice powder
1 teaspoon pepper
1/4 cup ketchup
1 tablespoon molasses
2 teaspoons vegetable oil
1. Lay tenderloins on cutting board with long side running parallel to counter edge..
Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact..
Working one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.
2. Combine soy sauce, preserves, hoisin sauce, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl and reserve ¾ cup marinade..
Place pork in large zipper-lock bag and pour remaining marinade into bag with pork..
Seal bag, turn to coat, refrigerate for at least 30 min or up to 4 hrs.
3. Combine reserved marinade, ketchup, and molasses in small saucepan..
Cook over med heat until syrupy and reduced to ¾ cup, 3 to 5 min and reserve ¼ cup glaze for glazing cooked tenderloin.
4. Grill pork (covered if using gas) until lightly charred on first side, about 2 min..
Flip and brush grilled side of pork evenly with 2 tablespoons glaze..
Continue grilling until lightly charred on second side, about 2 min..
Flip and brush evenly with 2 more tablespoons glaze..
Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 min longer..
Transfer pork to cutting board and brush with reserved glaze..
Tent loosely with aluminum foil and let rest for 5 min..
Slice and serve.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2014, 10:06:03 PM
Post by: Anonymous on April 03, 2014, 10:06:03 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 04, 2014, 09:52:54 AM
Post by: Anonymous on April 04, 2014, 09:52:54 AM
Still not really warm enough to bbq much here in the Czuk. Even the weekend we are only looking at about 5 or 6 degrees. They keep putting off the big warm-up. Oh well, maybe by July.Quote from: "Shen Li"
We will barbeque again on Saturday and maybe Sunday too.
Title: Re: Asian Recipes
Post by: Anonymous on April 06, 2014, 03:39:56 PM
Post by: Anonymous on April 06, 2014, 03:39:56 PM
3-6 b/s chicken thighs, or breasts each cut into 3 long strips OR use tenderloins
3 tbsp soy sauce (I use low sodium)
1/8 - 1/4 tsp ground ginger (you choose your amount)
1 cup hoisin sauce + 1/3 cup (save for basting)
1/2 tsp white pepper
1 clove of garlic minced or grated
Long wooden or metal skewers (if wooden, soak in a cake pan of water until ready to use)
In a large Ziploc bag combine, soy sauce, ginger, hoisin, pepper, and garlic..
Add in chicken, push out air and seal bag..
Mash around for a few minutes until all chicken is coated..
Marinate at least 4 hours, overnight is best..
Remove from bag and skewer using a weaving method with the skewer and they are ready for the barbeque..
We are having them with romaine lettuce wraps, but it can served over rice or lo mein or just on it's own.
Title: Re: Asian Recipes
Post by: Anonymous on April 07, 2014, 08:30:22 PM
Post by: Anonymous on April 07, 2014, 08:30:22 PM
250 ml of flour
250 ml of seasoned bread crumbs
5 tbs of Kellogg's Corn Flake crumbs
1 tbs of garlic powder
1 tbs of onion powder
1 tbs of paprika
1 tbs of cayenne pepper
1 tbs of ground ginger
2 kgs of chicken thighs
2 eggs
250 ml of 1% milk
500 ml of olive oil
1 large frying pan with a lid
1. Combine milk and eggs in bowl and beat them together..
2. Combine flour, bread crumbs and seasonings in a separate bowl and sift together..
3. Pour 250 ml of olive oil in the frying pan and heat at medium heat..
4. Dip chicken in milk and egg mixture, dip in the batter mixture and then into the frying pan..
5. Turn several times, so the chicken is evenly cooked and keep the lid on..
6. Cut one piece to the bone to ensure the chicken is cooked all the way through..
7. Once the first batch of chicken is cooked, change the oil because burnt clumps will form on the bottom of the pan and repeat the process..
8. Place the fried chicken on plate with paper towels underneath to catch excess oil before serving.
Title: Re: Asian Recipes
Post by: Anonymous on April 10, 2014, 10:17:20 PM
Post by: Anonymous on April 10, 2014, 10:17:20 PM
•1 large chicken
•2 slices ginger
•2 green onions
•2 tablespoons salt
•Sherry or a good rice wine to cover chicken (do not use cooking wine)
Wash and dry the chicken and bring a large pot of water to a boil..
Add the ginger, green onion, and salt and boil for a few minutes..
Add the chicken and simmer for 30 minutes..
Turn off the heat and allow the chicken to cool then drain the bird.
At this point you can cut the chicken in half, quarters, or eight pieces (2 pieces for the wings, 4 for the legs, 2 for the breast and discard the back)..
Place the chicken pieces into a jar and cover with sherry..
Keep refrigerated for several days..
Before serving, cut into bite-sized pieces..
Serve cold and garnish with cilantro if desired.
Title: Re: Asian Recipes
Post by: Anonymous on April 14, 2014, 08:38:07 PM
Post by: Anonymous on April 14, 2014, 08:38:07 PM
8 ounces dry five-spice tofu(Look for dry tofu, or "tofu gan" in Asian groceries, often labeled "spiced" or "five spice tofu." )
3 tablespoons of your preferred cooking oil
1 tablespoon fresh ginger, peeled and sliced to matchsticks
1 to 2 fresh small chilies, such as Thai (optional), thinly sliced
8 ounces fresh green beans, trimmed
Kosher salt to taste
2 teaspoons light soy sauce
1 teaspoon chili sauce
2 scallions, sliced thinly on a bias
1. Slice the dry tofu blocks into thin, roughly 1/8" rectangular slices..
Heat 2 tablespoons of the oil in a wok over high heat until smoking..
Add the tofu slices and stir-fry until just crispy on both sides, 2 to 3 minutes..
Transfer the tofu to a plate.
2. Add remaining tablespoon of oil and heat until lightly smoking and add the ginger and optional chilies..
Stir fry until fragrant, about 30 seconds, then add the green beans along with a pinch of salt..
Stir fry for until the green beans are lightly softened, deeper green in color, and a little seared on their sides, about 30 seconds.
3. Return the dry tofu to the pan and stir with the green beans..
Add the soy sauce and optional chili sauce and stir immediately to incorporate evenly..
Stir in the scallions and cook, stirring, for another minute..
Season with more salt if desired, and serve.
Title: Re: Asian Recipes
Post by: Anonymous on April 18, 2014, 11:47:44 AM
Post by: Anonymous on April 18, 2014, 11:47:44 AM
I am cooking pork roast with pineapple, asparagus and mini potatoes around it..
Cauliflower and spring onions done in the wok for vegetable and soy with lemon for a dipping sauce..
Warmed whole grain hot cross buns with whipped butter and chocolate mousse for dessert.
Title: Re: Asian Recipes
Post by: Obvious Li on April 18, 2014, 11:55:24 AM
Post by: Obvious Li on April 18, 2014, 11:55:24 AM
It's not a recipe, but we are having our Easter meal today..Quote from: "Fashionista"
I am cooking pork roast with pineapple, asparagus and mini potatoes around it..
Cauliflower and spring onions done in the wok for vegetable and soy with lemon for a dipping sauce..
Warmed whole grain hot cross buns with whipped butter and chocolate mousse for dessert.
lol...we are too....we are going into the city for micro brewed dark beers and natchos.....happy easter
Title: Re: Asian Recipes
Post by: Anonymous on April 18, 2014, 11:57:13 AM
Post by: Anonymous on April 18, 2014, 11:57:13 AM
It's not a recipe, but we are having our Easter meal today..Quote from: "Fashionista"
I am cooking pork roast with pineapple, asparagus and mini potatoes around it..
Cauliflower and spring onions done in the wok for vegetable and soy with lemon for a dipping sauce..
Warmed whole grain hot cross buns with whipped butter and chocolate mousse for dessert.
lol...we are too....we are going into the city for micro brewed dark beers and natchos.....happy easter
That's not a proper Easter dinner Obvious Li.
Title: Re: Asian Recipes
Post by: Obvious Li on April 18, 2014, 12:16:52 PM
Post by: Obvious Li on April 18, 2014, 12:16:52 PM
It's not a recipe, but we are having our Easter meal today..Quote from: "Fashionista"
I am cooking pork roast with pineapple, asparagus and mini potatoes around it..
Cauliflower and spring onions done in the wok for vegetable and soy with lemon for a dipping sauce..
Warmed whole grain hot cross buns with whipped butter and chocolate mousse for dessert.
lol...we are too....we are going into the city for micro brewed dark beers and natchos.....happy easter
That's not a proper Easter dinner Obvious Li.
well i waited 364 days for an invitation to your house but it musta got lost in the mail....a good man knows his limitations so it's natchos and beer for me....
Title: Re: Asian Recipes
Post by: Anonymous on April 18, 2014, 07:47:33 PM
Post by: Anonymous on April 18, 2014, 07:47:33 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 21, 2014, 08:39:55 PM
Post by: Anonymous on April 21, 2014, 08:39:55 PM
•2 packages of firm or extra firm tofu, pressed
•2 tbsp of hoisin sauce
•3 tbsp brown sugar
•2 tbsp soy sauce
•1 tbsp apple cider vinegar
•1 tbsp red pepper flakes
•1/2 tsp garlic powder
•salt and pepper to taste
Combine all ingredients in a crock pot..
Cover and cook on low for 5-6 hours..
Serve with broccoli and onion over a bed of rice.
Title: Re: Asian Recipes
Post by: Anonymous on April 23, 2014, 08:50:15 PM
Post by: Anonymous on April 23, 2014, 08:50:15 PM
•4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)
•5 dried Shiitake mushrooms
•1/2 pound ground pork
•Marinade;
•1 tablespoon light soy sauce
•2 teaspoons granulated sugar
•1 teaspoon sesame oil
•Pinch of cornstarch
•1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce
•2 slices ginger
•2 green onions
Without removing the string wrapping around the transparent noodles, soak in hot water until they are pliable (about 5 minutes)..
Drain well and cut the noodles into shorter lengths and then remove the string wrapping.
Soak the dried shiitake mushrooms in hot water to soften..
Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit..
Cut the mushrooms into thin slices. (Note: if you don't want to use mushroom soaking liquid, substitute 1/4 cup chicken or vegetable broth).
Add the marinade ingredients to the ground pork, adding the cornstarch last..
Marinate the pork for 15 minutes..
If using the chili pepper, cut in half lengthwise, remove the seeds, and chop coarsely..
Finely chop the ginger and cut the green onion on the diagonal into 1-inch pieces..
Heat the wok over medium-high to high heat..
Add 2 tablespoons oil to the heated wok..
Add the marinated pork and stir-fry until the pork has changed color and is nearly cooked through..
Remove from the wok and clean the wok..
Add 1 tablespoon oil to the wok..
Add the chili pepper and ginger..
Stir-fry briefly until aromatic and add the dried mushrooms..
Stir-fry briefly, then stir in the chili sauce and the noodles..
Add the reserved mushroom soaking liquid in the middle of the wok..
Return the ground pork to the pan and stir in the green onion..
Mix everything together and cook briefly..
Make sure the pork is cooked through before serving.
Title: Re: Asian Recipes
Post by: Anonymous on April 30, 2014, 08:44:45 PM
Post by: Anonymous on April 30, 2014, 08:44:45 PM
6-10 dried mushroom pieces
1/2 lb pork butt or shoulder (can also use ground pork)
1/2 cup sliced bamboo shoots
1/2 lb prepared fish paste
6 cups water
2 tsp salt
1 tsp sugar
------------------------------------
1 T soy sauce
1 egg, beaten
1 t salt
1 T sesame oil
------------------------------
1 tbsp minced garlic
1/2 tsp sesame oil
1/4 tsp white pepper (can add more to taste)
1 1/2 tbsp Worcestershire sauce
1/2 cup cilantro (coarsely chopped)
------------------------------
Mix 4T cornstarch with 4 T water and mix to form a milky liquid.
Wash 6-10 dried mushrooms and soak in hot water until soft (about 10 minutes)..
Slice to desired size..
Drain and rinse 1/2 cup of sliced bamboo shoots.
1) Cut up about 1/2 lb of pork butt into 1/2 inch pieces.
2) Mix the pork together in a bowl with the marinade and marinate for at least 2 hours..
After marinating, mix the pork with the fish paste (available in the freezer sections of a lot of Asian grocery stores..
Combine in a pot the water (6 cups), salt (2 tsp), sugar (1 tsp), mushrooms, and bamboo shoots..
Bring the pot to a boil. Form a ~1 inch "nugget" with a piece of pork and some fish paste and drop it into the boiling water..
Boil until all the pork nuggets are floating..
Boil the noodles and add it to the soup and garnish with cilantro.
Title: Re: Asian Recipes
Post by: Anonymous on May 06, 2014, 09:16:27 PM
Post by: Anonymous on May 06, 2014, 09:16:27 PM
1.25 lbs thin cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve
1.Put the beef in a bowl and toss in the cornflour and five-spice..
Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp..
Scoop out the beef and drain on kitchen paper..
Pour away all but 1 tbsp oil.
2.Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan..
Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn..
Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg..
Bubble for 2 mins, then add the beef back to the pan and toss well to coat..
Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.
Title: Re: Asian Recipes
Post by: Anonymous on May 08, 2014, 08:48:42 PM
Post by: Anonymous on May 08, 2014, 08:48:42 PM
•2 quarts beef broth
•beef, sliced thin
•shrimp
•various forms of tofu (extra firm, already fried,
or pressed into interesting shapes)
•dumplings (for boiling)
•cabbage, cored and quartered
•straw mushrooms or shiitake mushroom caps
•corn on the cob, sliced in pieces about 1-inch thick
•carrots, sliced about 1/4 inch thick
•daikon radish, cut into small cubes
•baby bok choy
•Soy sauce
•Sesame oil
•Black vinegar
•Green onions, sliced
•Cilantro, chopped
•Garlic, minced
•Hot peppers, minced
•Rice vinegar
•Shacha sauce
Carbohydrate
•Serve with bowls of steamed short grain white or brown rice.
•You may also want to add uncooked egg noodles or rice cakes to the broth at the end.
Plate your meat and vegetables and lay them out on the table..
Lay out the dipping sauce ingredients wherever you have room..
Heat the broth until it's boiling, either on the stove or in an electric hot pot..
Make your own dipping sauce..
When the soup is simmering in the middle of the table and all your guests are seated with their bowls of did-it-themselves dipping sauce, start adding the raw ingredients into the pot with your chopsticks or wire mesh skimmers.
•First add the corn, carrots, and other ingredients that will take a long time to cook. Corn and carrots also add a sweetness to the broth that will make for a more richly flavored soup at the end.
•Don't add too many raw items all at once or hot pot will get cold and will take a long time to cook.
•Leafy greens will cook very quickly; don't leave them in too long.
•You can tell the shrimp is done when they turn pink all over and they're no longer translucent. They don't take very long to cook.
•The meat should be sliced so thinly that it doesn't take more than a minute to cook..
Cook it to your desired level of doneness, but it's generally not a good idea to just let it sit and boil for very long as it will get tough..
Cooking some meat in the beginning will add more flavor to the broth.
Use your chopsticks or the wire skimmers to retrieve pieces of food as they are done cooking..
Add more broth to the pot as needed..
•Keep some broth warm on the stove so it doesn't cool down the hot pot on the table when you add more.
When everyone's had their fill of the meat and vegetables, add the uncooked noodles or rice cakes to the remaining broth..
You can ladle out a bowlful of soup to drink, or serve themselves the noodles or rice cakes when they are finished for a decisive end to a long meal.
Title: Re: Asian Recipes
Post by: Pinay on May 14, 2014, 08:21:50 PM
Post by: Pinay on May 14, 2014, 08:21:50 PM
Title: Re: Asian Recipes
Post by: Anonymous on May 14, 2014, 09:59:37 PM
Post by: Anonymous on May 14, 2014, 09:59:37 PM
Hey Fash ! the coconut tarts look so heavenly delish ! hey i missed your recipes ! I've been so busy lately and no time to cook. Maybe you should send me some of those ;)Quote from: "Pinay"
Pinay, it is so nice to see you here again.
:D
Title: Re: Asian Recipes
Post by: Anonymous on May 16, 2014, 07:44:07 AM
Post by: Anonymous on May 16, 2014, 07:44:07 AM
I made teriyaki chicken, pork with ginger potstickers and Shanghai noodles..
I have to pack it into my car now along with utensils including chopsticks.
Title: Re: Asian Recipes
Post by: Anonymous on June 02, 2014, 08:22:38 PM
Post by: Anonymous on June 02, 2014, 08:22:38 PM
•1 pound seitan, chopped
•4 stalks celery, chopped
•3 carrots, diced or grated
•6 scallions (green onions), sliced
•1 cup vegetable broth
•1/3 cup soy sauce
•1/4 - 1/2 tsp red pepper flakes, to taste
•1/2 tsp ginger
•1/2 cup bean sprouts
•1 8 ounce can water chestnuts, sliced
•1/4 cup cornstarch
•1/3 cup water
Combine all ingredients, except the cornstarch and water in a slow cooker or crock pot..
Cover and allow to cook for 6 to 8 hours on low heat..
After 6 - 8 hours, whisk together the cornstarch and water..
Add to crock pot, stirring well..
Cover partially, and allow to cook for another 15 minutes..
Serve over rice.
Title: Re: Asian Recipes
Post by: Anonymous on June 08, 2014, 03:26:53 PM
Post by: Anonymous on June 08, 2014, 03:26:53 PM
Marinade:
•1 tablespoon rice wine or dry sherry
•2 teaspoons light soy sauce
•1/4 teaspoon Asian sesame oil, or to taste
•2 teaspoons cornstarch.
Other:
•1 tablespoon chopped fresh garlic
•1 tablespoon chopped fresh ginger
•1 spring onion, chopped
•2 tablespoons Chinese fermented black beans, rinsed, finely chopped
•1/2 medium onion, cut into wedges (1/2 – 3/4 cup)
•1 green pepper, cut into triangles
•1 carrot, sliced on the diagonal about 1/2-inch thick
•1/2 cup chicken broth or stock
•1 teaspoon sugar
•1 teaspoon cornstarch
•2 teaspoons water
1. Combine the chicken thighs with the marinade ingredients, adding the cornstarch last..
Marinate the chicken in the refrigerator for 15 - 20 minutes.
2. While the chicken is marinating, if you have not already done so, cut up the vegetables (the onion, green bell pepper and carrot) and aromatics (the ginger, garlic and spring onion)..
In a small bowl, combine the cornstarch with the water to make a "slurry"..
Set aside.
3. Using a 14-inch flat bottom wok, heat the wok and add 2 tablespoons oil..
When the oil is hot, add half of the chopped black beans, spring onion, ginger and garlic..
Stir-fry for a few seconds until aromatic and add the chicken thighs (remove the chicken from the marinade with a slotted spoon..
Discard any excess marinade)..
Stir-fry for 4 – 5 minutes, until the chicken changes color and is nearly cooked through.
4. Push the chicken to the sides of the wok and add the remaining black bean/spring onion/ginger/garlic mixture in the middle and add the carrot..
Stir-fry for 1 -2 minutes, then add 1/4 cup chicken broth..
Cover and let cook for another 2 minutes.
5. Add the onion and green pepper and the remaining 1/4 cup broth..
Cover and cook for 2 - 3 minutes, until the onion starts to soften..
Stir in the sugar..
Give the cornstarch/water mixture a quick re-stir and add into the wok, stirring quickly to thicken..
Serve immediately with steamed rice.
Title: Re: Asian Recipes
Post by: Anonymous on June 18, 2014, 08:40:19 PM
Post by: Anonymous on June 18, 2014, 08:40:19 PM
3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving
Rub the pork all over with the five-spice powder and salt and add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker..
Stir to dissolve the sugar and add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat..
Cover the cooker, set it on high, and cook for 4 hours..
Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
Transfer the pork to a platter, cover lightly, and let rest 15 minutes..
Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface..
Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
Title: Re: Asian Recipes
Post by: Anonymous on June 25, 2014, 08:58:47 PM
Post by: Anonymous on June 25, 2014, 08:58:47 PM
2 lbs sirloin steak
3 tbsp soy sauce
6 tbsp cornstarch
1 softball sized navel orange
3 tbsp molasses
2 tbsp brandy or red wine
1 tbsp rice vinegar
1.5 tsp sesame oil
1 jalapeño, inner seeds and ribs removed, thinly sliced
3 garlic cloves, minced
1 tsp freshly grated ginger
1/2 tsp red pepper flakes
2 scallions, chopped (for garnish)
vegetable oil, for frying
recommended side dish: rice
1.Cut the beef into thin slices, about 1/4 inch thick..
Toss the beef with 1 tbsp of soy sauce..
Next, sprinkle the beef evenly with the cornstarch and mix well..
Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 45 minutes..
This will help our beef get crispy later on, because the freezer dries the surface moisture on the meat.
2.Use a vegetable peeler to peel off about 10 zest strips from the orange, taking care not to get any of the bitter white pithy part..
Only peel off the orange colored part..
Thinly slice the orange peels into long strips..
Cut the orange in half and juice it, measuring out 1/4 cup of juice and placing it in a bowl and add the other 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar and sesame oil to the orange juice and whisk to combine..
Set the liquid aside.
3.Heat up a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels..
Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time, for about 3 minutes, making sure to stir gently so the beef doesn't stick together..
After 3 minutes the beef will be golden brown and crispy, and you can remove it to the paper towels to drain..
Cook the remainder of the beef.
4.Heat up a large skillet over medium heat and add 1 tbsp of vegetable oil and add the orange strips and jalapeño and sauté for 2 minutes..
Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds (no longer, or the garlic will burn). Add the soy sauce mixture to the pan, then add all of the beef..
Stir to coat in the sauce..
Garnish with the chopped scallions and serve with rice or desired side dish.
Title: Re: Asian Recipes
Post by: Anonymous on July 15, 2014, 08:11:47 PM
Post by: Anonymous on July 15, 2014, 08:11:47 PM
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
1.In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic..
Heat in microwave on medium for 1 minute, then stir..
Heat again for 30 seconds, watching closely to prevent boiling.
2.Place chicken breasts in a shallow dish..
Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
3.Preheat a grill for medium-high heat..
Drain marinade from chicken into a small saucepan..
Bring to a boil, and simmer over medium heat for 5 minutes and set aside for basting.
4.Lightly oil the grill grate..
Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear..
Baste frequently with remaining marinade..
Chicken will turn a beautiful golden brown.
5. Serve over a bed of rice with vegetables and mushrooms.
Title: Re: Asian Recipes
Post by: Anonymous on July 18, 2014, 10:45:38 PM
Post by: Anonymous on July 18, 2014, 10:45:38 PM
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 pounds flank steak
skewers
1.In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2.Cut flank steak across grain on a diagonal into 1/4 inch slices..
Place slices in a 1 gallon resealable plastic bag..
Pour hoisin sauce mixture over slices, and mix well..
Refrigerate 2 hours, or overnight.
3.Preheat an outdoor grill for high heat..
Discard marinade, and thread steak on skewers.
4.Oil the grill grate..
Grill skewers 3 minutes per side, or to desired doneness.
Title: Re: Asian Recipes
Post by: Anonymous on July 22, 2014, 12:13:59 AM
Post by: Anonymous on July 22, 2014, 12:13:59 AM
1 pound container of miso paste
1 bunch of enoki mushrooms.
10 cloves of diced garlic
1 whole Spanish onion
I package of firm tofu
2 packages of vermicelli noodles
1 pound of garlic crowns
1. Fill a large stockpot half full of water and bring to a boil on the stove..
2. Pour in the whole container of miso paste and let dissolve in the water..
3. Dice the tofu and put in the broth..
4. Cut the onion and put in the broth along with the diced garlic..
5. Add the garlic crowns and vermicelli noodles and bring everything to a boil.
6. After bring to a boil turn off the eat, put the lid on the stockpot and let sit for about 30 minutes before serving.
Title: Re: Asian Recipes
Post by: Anonymous on July 29, 2014, 08:28:31 PM
Post by: Anonymous on July 29, 2014, 08:28:31 PM
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
1. Place tenderloins in a 5-quart electric slow cooker and 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 for 10 minutes.
2. Strain cooking liquid through a sieve into a bowl..
Cover and keep warm..
Shred pork with with your hands or two 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 and 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.
Title: Re: Asian Recipes
Post by: Anonymous on August 02, 2014, 04:32:43 PM
Post by: Anonymous on August 02, 2014, 04:32:43 PM
This is a recipe I found for elk..
I have cooked elk before and my husband has grilled it..
I hope it will be delicious.
2 lbs elk sirloin, strip loin or rib-eye steak, sliced thinly
1 tbsp corn starch
2 tbsp water
2 tbsp canola oil
6 green onions, split and cut into short strips (prepare in advance to cooking)
For the Marinade combine the following in a medium sized bowl:
1 tbsp light soy sauce
1 tbsp rice wine or dry sherry
2 tsp sesame seed oil
2 cloves, minced garlic
1/4 tsp coarsely ground black pepper
For the Sauce whisk the following together in a separate small bowl:
1 1/2 tbsp rice wine, or dry sherry
2 1/2 tbsp light soy sauce
1 tsp sesame seed oil
1 tsp sugar
1 1/2 tsp vinegar
Raw steak are sliced thinly most easily when it is par-thawed, or just ever so slightly frozen.
Add steak slices to marinade. Toss well to coat.
Set aside to marinate at room temperature for 20 to 30 minutes.
To cook, first blend corn starch and water together in a small bowl and set aside.
Put the canola oil in a wok or frying pan and place over high heat. Just as the oil begins to smoke, add elk steak slices and marinade.
Stir constantly until meat is completely brown, usually 1 or 2 minutes.
Immediately add the sauce and half of the corn starch water blend.
Continue stirring and cooking over high heat until just slightly thickened. This will take less than a minute.
If additional thickening is required add the remaining corn starch water blend and continue to cook for about another minute.
Remove from heat.
Sprinkle in green onions, toss to combine. Serve immediately with rice.
Title: Re: Asian Recipes
Post by: Romero on August 02, 2014, 06:04:29 PM
Post by: Romero on August 02, 2014, 06:04:29 PM
Title: Re: Asian Recipes
Post by: Anonymous on August 06, 2014, 07:21:54 AM
Post by: Anonymous on August 06, 2014, 07:21:54 AM
Elk stir fry?! Let us know how it was!Quote from: "Romero"
We were very happy with the results Romero..
It is a darker red meat than beef, but with the marinating, it was difficult to tell the difference between the two.
Title: Re: Asian Recipes
Post by: Romero on August 06, 2014, 03:54:02 PM
Post by: Romero on August 06, 2014, 03:54:02 PM
Elk stir fry?! Let us know how it was!Quote from: "Romero"
We were very happy with the results Romero..
It is a darker red meat than beef, but with the marinating, it was difficult to tell the difference between the two.
Good to hear!
Title: Re: Asian Recipes
Post by: Anonymous on August 13, 2014, 08:04:10 PM
Post by: Anonymous on August 13, 2014, 08:04:10 PM
I found this recipe for it and it was delicious.
Ingredients:
•1.5lb elk sirloin (round steak or medallions)
•pepper (to taste)
•1 tablespoon soy sauce
•1 tablespoon chopped scallions (or chives)
•2 limes (zest of one, juice of both)
•1 clove garlic
•1 ½ tablespoons fish sauce
•½ teaspoon sugar
•2 crushed red pepper
•1 bunch asparagus
•1 tablespoon peanut oil (or vegetable oil, or a good squirt of pan spray)
•4 cups spring mix (or frisee or a combo)
•4 cups red leaf lettuce
•2 tablespoons mint (chopped)
•2 tablespoons sesame oil (or canola oil)
Step 1
Rub steak with soy sauce and pepper.
Put on a baking sheet and broil in the top 1/3 of the oven for about 14-16 minutes (for medium-ish rare, depending on how thick your cuts are – adjust to your taste).
You can turn, but I forgot and everything was still OK.
Remove to a cutting board and let repose (aka – hang out and cool) for five minutes or so.
Step 2
While the steaks are cooking, combine green onions, lime zest, lime juice, fish sauce, sugar, garlic and crushed red pepper in a Tupperware.
Step 3
Slice the steak into thin strips and then further cut into bite sized pieces if desired.
Throw them in the marinade, put the lid on the tupperware and give it a good couple of turns.
Refrigerate overnight (you can also prep all this in the morning for an evening meal).
Step 4
Heat a pan over medium high heat with the oil or pan spray.
Lightly sauté the asparagus just until they turn bright green but still have a little crunch. Remove and let cool.
If you're including rice noodle, cook according to package directions and drain and rinse with cold water.
This should take all of 2 minutes after the water boils.
Set aside.
Step 5
Place rice noodles (if using), lettuces, cooled asparagus, and chopped mint on a plate.
Add the steak along with some of the marinade and drizzle with sesame oil.
Title: Re: Asian Recipes
Post by: Anonymous on August 16, 2014, 02:15:16 PM
Post by: Anonymous on August 16, 2014, 02:15:16 PM
I marinated the elk burgers overnight in an Asian style marinate of garlic, fresh lime, red onion, hoisin sauce, soy sauce, ginger and a tablespoon of apple cider vinegar..
I hope the weather cooperates.
:)
Title: Re: Asian Recipes
Post by: Anonymous on August 19, 2014, 08:51:47 PM
Post by: Anonymous on August 19, 2014, 08:51:47 PM
This is Taiwanese crispy salty peppery chicken.
4 boneless chicken thighs, diced into 1 inch pieces
1 egg yolk
1 cup sweet potato starch
1/4 cup corn starch
1/2 cup soy sauce (reduce this to 1 tablespoon, see note)
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoons 5 spice powder
1 teaspoon white pepper
frying oil
In a large bowl, mix minced garlic, soy sauce, mirin, sugar, 1/2 tablespoon of 5 spice powder, and white pepper..
Marinate the chicken overnight..
The next day, add the egg yolk and corn starch into the marinated chicken and mix it well..
In a bowl, mix the sweet potato starch, the remaining 1/2 tablespoon of 5 spice powder, and garlic powder..
This is the coating for the fried chicken..
Coat each piece of chicken completely with the mix..
Let it sit for about 5 mins before frying so that the sweet potato starch has time to stick onto the chicken..
Heat a pot of frying oil over medium heat to 350˚F then fry the chicken in batches until golden brown..
Remove from the oil and drain on a cooling rack..
Turn the heat to high so the oil reaches 375˚F..
Fry the chicken pieces for a second time in the oil for about 10 seconds to make it extra crispy..
Toss in any herbs you are deep frying.
Drain the chicken on a cooling rack and serve hot.
Title: Re: Asian Recipes
Post by: Anonymous on August 27, 2014, 11:06:16 PM
Post by: Anonymous on August 27, 2014, 11:06:16 PM
We boiled the corn, but I made an Asian style marinade for the chicken consisting of soy sauce, fresh ginger, garlic, limes and red onions..
The left over marinade was fried and served with rice..
We try to take advantage of the short Taber corn season.
Title: Re: Asian Recipes
Post by: Anonymous on September 16, 2014, 09:19:35 PM
Post by: Anonymous on September 16, 2014, 09:19:35 PM
It is one of my husband's favourites although it does require much preparation..
This is one of the better recipes I have seen for it.
1.5 kg beef shank
800g beef tendon
1/2 cup of good dark soya sauce
1 cup of chinese yellow wine
2 fresh red chillies
1 thumb-length knob of old ginger
2 bulbs of garlic
4-5 candied honey dates or 3 tbsp crushed rock sugar
water
1 sachet of braising spice mix
OR
2 star anise
1 tsp blackpepper corn
1 tsp fennel seeds
2 sticks of cassia bark aka chinese cinnamon
1. Trim off as much excess fat and oil from the exterior of beef shank and tendon.
2. Boil a pot of water and blanch beef shank for 2-3 min. Repeat the process for beef tendon.
3. Cut the beef shank into very large chunks. DO NOT CUT THE BEEF TENDON!
4. To a large braising pot, add all the ingredients. Pour sufficient water to barely cover all the ingredients.
5. Turn up flame to bring everything to a rolling boil. Reduce to medium low heat and simmer for at least 1h 30 min.
6. Turn off flame and let the pot contents sit overnight with lid on.
7. Turn on flame again to bring everything to a rolling boil. Reduce to medium low heat and simmer for another 30 min. Check the texture of the beef shank and tendon. It should be very soft by now. If not continue to braise for another 30 min or so.
8. For best results, let the beef shank and tendon sit and steep for overnight for one more day. Best enjoyed on the 3rd day.
Title: Re: Asian Recipes
Post by: Anonymous on September 20, 2014, 03:14:16 PM
Post by: Anonymous on September 20, 2014, 03:14:16 PM
I just feel so happy on this beautiful late summer day..
We will barbeque spareribs with corn today.
Enjoy your Saturday everyone.
Title: Re: Asian Recipes
Post by: Anonymous on October 05, 2014, 11:17:23 PM
Post by: Anonymous on October 05, 2014, 11:17:23 PM
I made it yesterday and it turned out very good.
1 large or 2 small pork tenderloins (about 1-1/4 lb.)
1/3 cup soy sauce
1/4 cup rice vinegar
3 Tbs. light brown sugar
2 medium cloves garlic, minced
1-1/2 Tbs. minced fresh ginger
1 Tbs. Asian sesame oil
1 Tbs. Asian chile sauce (like Sriracha)
1 lb. napa cabbage, thinly sliced (about 6 cups)
1 cup grated carrot (about 2 medium carrots)
4 scallions (both white and green parts), trimmed and thinly sliced
5 Tbs. canola or peanut oil
Kosher salt
Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions.
In a small measuring cup, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 Tbs. of the sesame oil, and 2 tsp. of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tbs. sesame oil, and 1 tsp. chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.
Heat 2 Tbs. of the canola oil in a 12-inch, heavy-based skillet over mediumhigh heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through (slice into a piece to check), about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 Tbs. canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions
Title: Re: Asian Recipes
Post by: Anonymous on October 19, 2014, 11:01:43 PM
Post by: Anonymous on October 19, 2014, 11:01:43 PM
I made a garlic turkey broccoli stir-fry.
2 teaspoons sesame oil, divided
1 (1-pound) turkey tenderloin, cut into thin strips
1 cup fat-free, less-sodium chicken broth
4 garlic cloves, minced
1 1/2 tablespoons cornstarch
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 red bell pepper, cut into thin strips
2 cups fresh broccoli florets
1 (8-ounce) can sliced water chestnuts, drained
2 tablespoons low-sodium soy sauce
Place a large nonstick skillet over medium-high heat until hot and add 1 teaspoon sesame oil to pan, and tilt to coat evenly. Add turkey, and stir-fry 5 minutes or until turkey is no longer pink in center. Remove turkey, and set aside.
Combine broth and next 4 ingredients in a small bowl; stir until cornstarch dissolves. Set aside.
Add remaining 1 teaspoon oil to pan; add pepper strips and broccoli; stir-fry 1 minute. Add water chestnuts, and stir-fry 30 seconds. Increase heat to high. Stir broth mixture, and add to pan with soy sauce, turkey, and any accumulated juices. Bring to a boil; cook 1 to 2 minutes or until slightly thickened.
Title: Re: Asian Recipes
Post by: Anonymous on October 26, 2014, 03:52:33 PM
Post by: Anonymous on October 26, 2014, 03:52:33 PM
It is actually fusion food with Mexican influences..
My husband liked the mixture of flavours.
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 3/4-inch pieces
1 can (14 oz) coconut milk (not cream of coconut)
1 can (8 oz) pineapple chunks, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup Progresso™ chicken broth (from 32-oz carton) ]
4 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
1 medium red bell pepper, cut into bite-size strips
4 oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half
1 large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks
2 cups uncooked instant white rice
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
2 Cover; cook on Low heat setting 6 to 7 hours.
3 Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.
Title: Re: Asian Recipes
Post by: Anonymous on November 06, 2014, 09:19:15 AM
Post by: Anonymous on November 06, 2014, 09:19:15 AM
This is the recipe I found that I will use.
1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) ketchup
1/4 cup (60 mL) fish sauce
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) cornstarch
1 tsp (5 mL) grated lime rind
2 tbsp (30 mL) lime juice
1 tsp (5 mL) hot pepper sauce
4 tsp (18 mL) vegetable oil
2 eggs, lightly beaten
1 lb (454 g) boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
2 cups (500 mL) bean sprouts
2 green onions, sliced
1/4 cup (60 mL) chopped unsalted peanuts
In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
Title: Re: Asian Recipes
Post by: Anonymous on December 06, 2014, 11:29:39 AM
Post by: Anonymous on December 06, 2014, 11:29:39 AM
It is a very nice winter meal..
I use a variation on this recipe.
•2 lb Beef Short Ribs, Boneless
•6 clove Garlic
•1 pieces Ginger Root, 1-inch section, peeled and sliced
•1 bunch Green Onion, sliced - white parts and green parts separated
•1 whole Roma Tomato, quartered
•1 1/2 tsp Chinese 5 Spice Blend
•1 tsp Anise
•1 whole Fresh Habanero Peppers, sliced in half lengthwise and seeded
•1/2 cup White Wine, rice wine and sherry also work
•1/2 cup Coconut Aminos
•12 cup free range, organic, Chicken Stock
•1 lb large Bok Choy, sliced into 1-inch strips
•1 cup Bean Sprouts
•10 whole White Mushrooms, sliced thin
•1 cup Cilantro, chopped
1.In a large stockpot, cover the short ribs with water and bring to a boil. Immediately drain the water and set the beef aside. This step helps make a clearer broth. Wash the stock pot.
2.Add the par-boiled beef and the next 10 ingredients (through the chicken stock) to the pot. Bring to a boil, reduce heat to medium low, and simmer for 3 hours, or until the beef is tender. Allow the soup to sit, covered for an additional hour.
3.Remove the beef with a slotted spoon and set it aside. Pour the stock through a fine sieve into another pot and discard the vegetable solids.
4.Return the beef to the stock. Skim any fat from the surface, and return the soup to a boil. Add the mushrooms and cook for 2 minutes. Add the bok choy and blanch until bright green and tender, another 2 minutes.
5.Ladle the soup into bowls and serve topped with bean sprouts and cilantro.
Title: Re: Asian Recipes
Post by: Anonymous on December 15, 2014, 09:09:48 PM
Post by: Anonymous on December 15, 2014, 09:09:48 PM
Canola oil, for frying
12 scallions, white and light green parts only, julienned
1 cup chicken broth
2 tbsp. soy sauce
2 pods star anise
1 2" piece fresh ginger, peeled and smashed
Kosher salt, to taste
1 lb. dried or fresh Asian wheat noodles
4 eggs
1. Pour oil into a 1-qt. saucepan to a depth of 1"; heat over medium heat until a thermometer reads 325˚. Add scallions; cook until crisp, 2–4 minutes. Using a slotted spoon, transfer scallions to paper towels. Reserve oil and transfer 2 tbsp. to a 1-qt. saucepan. Add broth, soy sauce, star anise, and ginger; boil. Remove from heat; let rest 5 minutes. Strain broth; set aside.
2. Bring a 6-qt. pot of salted water to a boil. Add noodles; cook until tender, 8–10 minutes. Meanwhile, heat 2 tbsp. of the reserved oil in a 12" nonstick skillet over medium heat. Add eggs, cover, and cook, sunny side up, about 3 minutes. To serve, divide broth and noodles between 4 bowls. Top noodles with an egg and some of the scallions.
Title: Re: Asian Recipes
Post by: Anonymous on December 17, 2014, 09:56:11 PM
Post by: Anonymous on December 17, 2014, 09:56:11 PM
Filling :
•150gm pork fillet, finely diced
•50gm bamboo shoot, finely diced
•6 dried shiitake mushroom, softened & finely diced
•2 tbsp fried shallots
•1 tbsp light soy sauce
•1 1 tbsp sugar
•1/2 tsp pepper
•1/2 tsp five spice powder
Dough
•50gm rice flour
•150gm sweet potato starch
•275ml water
1.Heat 2 tbsp oil in pan, add mushroom and sauté till fragrant.
2.Add in bamboo shoots and pork fillet. Fry till meat turn white.
3.Add in seasoning and fried shallots and mix evenly. Remove from heat and set aside.
4.Combine flour with water in a small mixing bowl, stir till well dissolved.
5.Bring a pot of water to a simmer. Place the bowl of flour batter over the pot. Stirring constantly and cook till batter turns thick.
6.Grease 4 small bowls with corn oil. Scoop some cooked batter into each bowl. Lightly grease your fingers and press out the dough to cover the base of the bowl. Fill in meat filling. Top with another layer of cooked dough covering the fillings completely. Using greased fingers to smoothen out the edge and surface.
7.Steam the meatballs over preheated steamer over high heat for 10mins. Cool down for 10mins.
8.Heat some oil in pan, remove the meatballs from the bowl and pan fry them till lightly brown on both sides. Drain well and serve with sauce immediately.
Sauce : Combine all ingredients, except cornstarch, and bring to a simmer. Add in cornstarch water to thicken the sauce.
•2 tbsp sweet chilli sauce
•1 tbsp miso paste
•4 tbsp Hai Shan sauce
•1 tbsp sugar
•100ml water
•2 tbsp cornstarch water
Title: Re: Asian Recipes
Post by: Anonymous on January 03, 2015, 08:32:10 PM
Post by: Anonymous on January 03, 2015, 08:32:10 PM
Ham fried rice
1½ cups- 2 cups chopped ham
3 cups cooked rice
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
3 eggs, lightly beaten
2 Tbsp chopped green onions
1 whole garlic clove
I piece of ginger
1.Preheat a large skillet or wok to medium heat..
Pour sesame oil in the bottom. Dice and add ginger and garlic.
2. Add white onion, chopped ham, peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side..
Using a spatula, scramble the eggs..
Once cooked, mix the eggs with the vegetable mix.
4.Add the rice to the veggie, ham and egg mixture..
Pour the soy sauce on top..
Stir and fry the rice and veggie mixture until heated through and combined..
Add chopped green onions.
Title: Re: Asian Recipes
Post by: Anonymous on January 08, 2015, 09:04:39 PM
Post by: Anonymous on January 08, 2015, 09:04:39 PM
8 ounces uncooked udon noodles or 8 ounces spaghetti
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
2 (14 1/2 ounce) cans low sodium beef broth
3 tablespoons low sodium soy sauce
3 tablespoons sake or 3 tablespoons dry sherry
1 tablespoon honey
3 cups sliced shiitake mushroom caps
1/2 cup thinly sliced carrot
8 ounces top round beef, thinly sliced
3/4 cup diagonally cur green onion
1 (6 ounce) bag prewashed Baby Spinach
1. Cook noodles per package directions; drain.
2. Add garlic, pepper, and broth to a large saucepan; bring to a boil.
3. Lower heat, and simmer 10 minutes.
4. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
5. Heat a large nonstick skillet coated with cooking spray over med-high heat.
6. Add in mushrooms and carrots, stir/saute 2 minutes.
7. Stir in soy sauce mixture; cook 2 minutes stirring constantly.
8. Add vegetable mixture to broth mixture; stir in beef.
9. Cook 2 minutes or until beef loses its pink color.
10. Stir in noodles, green onions, and spinach.
11. Serve immediately.
Title: Re: Asian Recipes
Post by: Anonymous on January 16, 2015, 09:18:34 PM
Post by: Anonymous on January 16, 2015, 09:18:34 PM
2 tablespoons canola oil
1 tablespoon sesame oil
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons Asian-style chile paste
1/2 cup soy sauce
1 tablespoon canola oil
1/2 medium head cabbage, thinly sliced
1 onion, sliced
2 carrots, cut into matchsticks
1 tablespoon salt
2 pounds cooked yakisoba noodles
2 tablespoons pickled ginger, or to taste
1. Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
2. Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
3. Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.
Title: Re: Asian Recipes
Post by: Anonymous on January 25, 2015, 04:38:43 PM
Post by: Anonymous on January 25, 2015, 04:38:43 PM
I wish Gina Li lived close, so she could taste something that would remind her of her home in Guangdong.
2 lbs pork belly
1/2 tablespoon salt
vegetable oil for brushing
1 teaspoon light soy sauce
1 scallion
3 ginger slices
I garlic clove
1 teaspoon sugar
1 teaspoon Chinese five spice powder
1.Wash the pork belly carefully and then put in a large pot with water, ginger slices, scallion sections and garlic. Bring all the content to a boiling and further cook for about 15 minutes. Transfer out and rinse under running cold water and drain with kitchen paper.
2.Use a fork to poke some holes on the rind. The more the better and then denser the better!
3.Sprinkle salt on the surface evenly.
4.Turn the pork belly over, pour soy sauce firstly and then sprinkle the other seasonings. Place in the fridge overnight
5.Wrap the lean meat with silver paper and expose the skin surface only
6.Preheat the oven to 250 degree C and then roast for 30~40 minutes until the skin becomes to crackle. And then bring the pork belly out, remove anything burned and brush some vegetable oil on the surface and continue to roast until enough crackling with 220 degree C.
Title: Re: Asian Recipes
Post by: Anonymous on February 11, 2015, 08:34:34 PM
Post by: Anonymous on February 11, 2015, 08:34:34 PM
1.5 lbs. skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons sesame seed paste
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package of vermicelli
1/2 cup chopped fresh cilantro
Stir chicken, soy sauce, and 1 tablespoon sesame oil in medium bowl to blend and let stand 20 minutes or refrigerate up to 2 hours..
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl..
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat..
Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes..
Add broth and bring to boil..
Add chicken with marinade and tahini-garlic mixture..
Reduce heat to low and simmer until chicken is cooked through, about 5 minutes (an be made 1 day ahead. Cool slightly; cover and refrigerate and bring to simmer before continuing.)
Cook vermicelli in large pot of boiling salted water until tender, about 5 minutes, then drain..
Add to soup in pot..
Stir in half of cilantro..
Season soup with salt and pepper..
Sprinkle with remaining cilantro.
Title: Re: Asian Recipes
Post by: Anonymous on March 05, 2015, 09:18:17 AM
Post by: Anonymous on March 05, 2015, 09:18:17 AM
I will also make bokchoy with mushrooms and garlic.
2 tbsp. vegetable oil
1 onion, sliced
3 garlic cloves, crushed
1 lb. pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tbsp soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black or shiitake mushrooms (optional)
1 pkg (1 lb) pancit canton (Chinese wheat noodles)
1/2 tsp freshly ground black pepper
Patis (Filipino fish sauce), to taste (optional)
4 green onions, sliced
1 lemon or kalamansi, cut into wedges
If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges
Title: Re: Asian Recipes
Post by: Anonymous on March 08, 2015, 03:27:34 PM
Post by: Anonymous on March 08, 2015, 03:27:34 PM
It was a variation of this recipe.
350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve (optional)
Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.
Title: Re: Asian Recipes
Post by: Anonymous on March 11, 2015, 08:24:19 PM
Post by: Anonymous on March 11, 2015, 08:24:19 PM
3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple
1.In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
2.In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
3.Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
4.Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Title: Re: Asian Recipes
Post by: Anonymous on March 20, 2015, 09:28:14 PM
Post by: Anonymous on March 20, 2015, 09:28:14 PM
It was a variation of this recipe
900 gm beef brisket, chopped into chunks
500 gm beef tendon, chopped into chunks
2 to 3 pieces red fermented beancurd, mashed
1 Tbsp ground bean sauce
4 cups water
4 pieces ginger
20 gm rock sugar, thumb-sized
1 carrot or diakon, roughly chopped
2 tsp light soy sauce
2 tsp cornflour / corn starch
2 tsp oyster sauce
2 Tbsp water
salt, to taste
Blanch beef brisket and tendon in boiling water for about 3 minutes to remove the blood and impurities. Rinse and drain well.
Heat oil in a heavy-based pot over medium heat. Sauté ginger, red fermented beancurd and ground bean sauce. Add the brisket and tendon and stir fry for about 5 minutes. Add water and rock sugar. Bring it to a boil. Cover and reduce the heat to simmer for about 3 hours, until the brisket and tendon turn soft. Add boiling water if the water lever is too low. The water should be enough to cover the tendon. Add carrot or radish. Continue to cook for another 20 minutes. Stir in the sauce and cook to your preferred consistency.
Title: Re: Asian Recipes
Post by: asal on March 24, 2015, 08:26:12 PM
Post by: asal on March 24, 2015, 08:26:12 PM
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on March 24, 2015, 08:38:51 PM
Post by: @realAzhyaAryola on March 24, 2015, 08:38:51 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 24, 2015, 08:48:10 PM
Post by: Anonymous on March 24, 2015, 08:48:10 PM
This is a twerked japanese recipe for modern times:Quote from: "asal"
Title: Re: Asian Recipes
Post by: Tatterdamelion on April 04, 2015, 07:44:01 PM
Post by: Tatterdamelion on April 04, 2015, 07:44:01 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 04, 2015, 07:56:01 PM
Post by: Anonymous on April 04, 2015, 07:56:01 PM
Thank you Fashionista for so many good recipes. I found these recipes a few minutes ago. This is an Asian discussion.Quote from: "Tatterdamelion"
Tatterdamelion, I do not call this an Asian forum anymore, I call it ACC..
Very soon, we will not have any mention of Asian when we switch hosts.
Title: Re: Asian Recipes
Post by: Tatterdamelion on April 04, 2015, 08:03:49 PM
Post by: Tatterdamelion on April 04, 2015, 08:03:49 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 04, 2015, 08:06:04 PM
Post by: Anonymous on April 04, 2015, 08:06:04 PM
You are a kind person. Maybe I can come back to this forum when you have moved.Quote from: "Tatterdamelion"
I hope you join us Tatterdamelion.
Title: Re: Asian Recipes
Post by: Anonymous on April 05, 2015, 03:50:15 PM
Post by: Anonymous on April 05, 2015, 03:50:15 PM
2 teaspoons sesame oil,
1 1-1.5 lbs of dark turkey meat, cut into thin strips
1 cup fat-free, less-sodium chicken broth
4 garlic cloves, minced
1 1/2 tablespoons cornstarch
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 red bell pepper, cut into thin strips
2 cups fresh broccoli florets
2 tablespoons low-sodium soy sauce
Place a large nonstick skillet over medium-high heat until hot. Add 1 teaspoon sesame oil to pan, and tilt to coat evenly. Add turkey, and stir-fry 5 minutes. Remove turkey, and set aside.
Combine broth and next 4 ingredients in a small bowl; stir until cornstarch dissolves. Set aside.
Add remaining 1 teaspoon oil to pan; add pepper strips and broccoli; stir-fry 1 minute. Increase heat to high. Stir broth mixture, and add to pan with soy sauce, turkey, and any accumulated juices. Bring to a boil; cook 1 to 2 minutes or until slightly thickened.
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on April 05, 2015, 06:33:46 PM
Post by: @realAzhyaAryola on April 05, 2015, 06:33:46 PM
Title: Re: Asian Recipes
Post by: Tatterdamelion on April 05, 2015, 10:19:16 PM
Post by: Tatterdamelion on April 05, 2015, 10:19:16 PM
I made Chinese style chili yesterday..Quote from: "Fashionista"
It was a variation of this recipe.Ingredients:
350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve (optional)Directions:
Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.
I made this recipe for dinner tonight for my friend's family and they really liked it. All the ingredients were already in the house. I went out to buy Chinese five spice and one red chili. Everyone liked the meal. There is left over for later this week.
Title: Re: Asian Recipes
Post by: Anonymous on April 05, 2015, 10:24:02 PM
Post by: Anonymous on April 05, 2015, 10:24:02 PM
I made Chinese style chili yesterday..Quote from: "Fashionista"
It was a variation of this recipe.Ingredients:
350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve (optional)Directions:
Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.
I made this recipe for dinner tonight for my friend's family and they really liked it. All the ingredients were already in the house. I went out to buy Chinese five spice and one red chili. Everyone liked the meal. There is left over for later this week.
I am happy it was a success Tatterdamelion.
Title: Re: Asian Recipes
Post by: Anonymous on April 15, 2015, 09:10:03 AM
Post by: Anonymous on April 15, 2015, 09:10:03 AM
Maybe the word Asian should be dropped?
Title: TBC Recipes
Post by: keeper on April 15, 2015, 09:22:47 AM
Post by: keeper on April 15, 2015, 09:22:47 AM
Do you think this thread should be locked?Quote from: "Fashionista"
Maybe the word Asian should be dropped?
Just change the name when you post.
Title: Re: TBC Recipes
Post by: Anonymous on April 15, 2015, 09:25:36 AM
Post by: Anonymous on April 15, 2015, 09:25:36 AM
Do you think this thread should be locked?Quote from: "Fashionista"
Maybe the word Asian should be dropped?
Just change the name when you post.ac_smile
Thank you Keeper, maybe I will do that.
Title: Re: TBC Recipes
Post by: keeper on April 15, 2015, 09:28:41 AM
Post by: keeper on April 15, 2015, 09:28:41 AM
Do you think this thread should be locked?Quote from: "Fashionista"
Maybe the word Asian should be dropped?
Just change the name when you post.ac_smile
Thank you Keeper, maybe I will do that.
ac_smile
Or, what you can do also is create another Recipe Thread called TBD Recipes and move this thread in to it or create a whole new one.
Im sure whatever you do it will be a hit, I love looking at the food you make.
Title: Re: TBC Recipes
Post by: Anonymous on April 15, 2015, 09:43:27 AM
Post by: Anonymous on April 15, 2015, 09:43:27 AM
Just change the name when you post.Quote from: "Keeper"ac_smile
Thank you Keeper, maybe I will do that.
ac_smile
Or, what you can do also is create another Recipe Thread called TBD Recipes and move this thread in to it or create a whole new one.
Im sure whatever you do it will be a hit, I love looking at the food you make.ac_dance
Thank you Keeper.
Title: Re: Asian Recipes
Post by: Anonymous on April 16, 2015, 08:45:25 PM
Post by: Anonymous on April 16, 2015, 08:45:25 PM
◦1 lb. boneless sirloin steak (or beef flank), sliced thinly
◦1 tbsp. vegetable oil
◦1 tsp. cornstarch
◦1 tsp. salt
◦1 tsp. sugar
◦1 tsp. soy sauce (light or dark)
◦1/4 tsp. pepper
◦2 cups cauliflower
◦2 cups whole button mushrooms, fresh or canned
◦1/2 cup broth or water
◦1 tbsp. cornstarch
◦1 tbsp. oyster sauce
◦3 tbsp. vegetable oil
◦3 cloves garlic, minced
◦1 onion, sliced
◦fresh coriander, for garnishing (optional)
Slice meat with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. In a bowl, combine sliced beef with vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir to blend. Cover and refrigerate 30 minutes. (You may also wish to adjust the seasoning to your liking. By smelling the aroma of the marinated meat you'll know if it is well seasoned or not).
SEPARATE cauliflower into flowerets. Place flowerets in boiling water. Cook for a minute or two. Using a strainer, remove cauliflower and immediately rinse under running cold water to stop cooking. Set aside.
IN ANOTHER bowl, mix broth or water with cornstarch and oyster sauce. Stir to blend. Set aside.
HEAT oil in a skillet (or a wok) over medium-high heat. Stir-fry the beef for about 3 to 5 minutes or until meat is brown. Add garlic and onion, sauté until it softens. Stir in mushrooms and cauliflower. Cook for a few minutes. Stir in cornstarch mixture. Continue stirring until sauce thickens for about a few seconds. Correct the seasoning, to taste. Remove from heat. Serve hot the beef with mushroom and cauliflower and garnish with fresh coriander.
Title: Re: Asian Recipes
Post by: Registered Guest on April 18, 2015, 02:24:34 AM
Post by: Registered Guest on April 18, 2015, 02:24:34 AM
Do you think this thread should be locked?Quote from: "Fashionista"
Maybe the word Asian should be dropped?
I put a lot of thought into my response to your question.
"Do you think this thread should be locked?"
I say "no", to me, the word "Asian", describes a type of food, similarly as, Chinese, or German,French or American, etc indicates a type of food.
If I want Spanish type food, I would look for a "Spanish type restaurant", not German, French or Canadian.
Hope that helps.
R.G.
Title: Re: Asian Recipes
Post by: Anonymous on April 18, 2015, 03:19:47 PM
Post by: Anonymous on April 18, 2015, 03:19:47 PM
Do you think this thread should be locked?Quote from: "Fashionista"
Maybe the word Asian should be dropped?
I put a lot of thought into my response to your question.
"Do you think this thread should be locked?"
I say "no", to me, the word "Asian", describes a type of food, similarly as, Chinese, or German,French or American, etc indicates a type of food.
If I want Spanish type food, I would look for a "Spanish type restaurant", not German, French or Canadian.
Hope that helps.
R.G.
It helps a lot Registered Guest..
I am so happy you joined us.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 19, 2015, 04:22:31 PM
Post by: priscilla1961 on April 19, 2015, 04:22:31 PM
Title: Re: Asian Recipes
Post by: Registered Guest on April 19, 2015, 06:38:44 PM
Post by: Registered Guest on April 19, 2015, 06:38:44 PM
There are 22 pages of delicious recipes.Quote from: "priscilla1961"
Yes, I know.
I have been following this site around the internet for a long time.
Title: Re: Asian Recipes
Post by: Anonymous on April 19, 2015, 06:40:04 PM
Post by: Anonymous on April 19, 2015, 06:40:04 PM
There are 22 pages of delicious recipes.Quote from: "priscilla1961"
Yes, I know.
I have been following this site around the internet for a long time.ac_toofunny ac_toofunny ac_toofunny
Do you like East Asian cuisine RG? What's your fave, Korean, Japanese, Chinese, Thai, Vietnamese?
Title: Re: Asian Recipes
Post by: Registered Guest on April 19, 2015, 07:32:37 PM
Post by: Registered Guest on April 19, 2015, 07:32:37 PM
There are 22 pages of delicious recipes.Quote from: "priscilla1961"
Yes, I know.
I have been following this site around the internet for a long time.ac_toofunny ac_toofunny ac_toofunny
Do you like East Asian cuisine RG? What's your fave, Korean, Japanese, Chinese, Thai, Vietnamese?
I like hot spices, that you can actually taste, not the stuff that is just full of cyan pepper.
I started out with East Indian food, and there are so many different ways of doing the same thing, and the different regions, all have different flavours.
Korean, Japanese, Chinese, Thai Vietnamese, Russian and German foods are all great. I like it all, simply because it tastes Oh, so good.
I like to do different Nationalities, this way, I don't get tired of doing the same thing over and over.
I am not a food critic by any means. I just enjoy, and appreciate good food preparation and taste.
Title: Re: Asian Recipes
Post by: Anonymous on April 19, 2015, 07:34:32 PM
Post by: Anonymous on April 19, 2015, 07:34:32 PM
I like hot spices, that you can actually taste, not the stuff that is just full of cyan pepper.
I started out with East Indian food, and there are so many different ways of doing the same thing, and the different regions, all have different flavours.
Korean, Japanese, Chinese, Thai Vietnamese, Russian and German foods are all great. I like it all, simply because it tastes Oh, so good.
I like to do different Nationalities, this way, I don't get tired of doing the same thing over and over.
I am not a food critic by any means. I just enjoy, and appreciate good food preparation and taste.
You would like Korean if that is the case. It has fire, but still very flavourful.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 19, 2015, 08:14:05 PM
Post by: priscilla1961 on April 19, 2015, 08:14:05 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 19, 2015, 08:17:59 PM
Post by: Anonymous on April 19, 2015, 08:17:59 PM
I cooked the Sichuan pork in garlic sauce for today supper.Quote from: "priscilla1961"
Thanx Mommy.
Title: Re: Asian Recipes
Post by: Anonymous on April 19, 2015, 09:54:43 PM
Post by: Anonymous on April 19, 2015, 09:54:43 PM
I cooked the Sichuan pork in garlic sauce for today supper.Quote from: "priscilla1961"
It must have been delicious Priscilla.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 19, 2015, 10:05:58 PM
Post by: priscilla1961 on April 19, 2015, 10:05:58 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 20, 2015, 10:29:58 PM
Post by: Anonymous on April 20, 2015, 10:29:58 PM
Tonight I made pomegranate sweet and sour stir fry.
•1 cup pomegranate juice, chilled
•1/3 cup coconut sugar (or agave nectar)
•1/4 cup seasoned rice vinegar
•1/4 cup tamari
•1 tablespoon tomato paste
•2 teaspoons Sriracha sauce, or to taste
•1 teaspoon ume plum vinegar
•3 tablespoons tapioca starch (not flour)
•1 tablespoon coconut oil
•1 bag of frozen edamame (out of shell)
•1 cup broccoli florets
•1/2 cup sugar snap peas, trimmed
•1/4 onion, cut into 1-inch pieces
•1 green bell pepper, cut into 1-inch pieces
•1/4 cup carrot rounds
•1/4 mushrooms
•1/4 cup pineapple chunks
•2 cups of quinoa
1.Whisk the pomegranate juice, coconut sugar, rice vinegar, tamari, tomato paste, Sriracha sauce, plum vinegar, tapioca starch, and coconut oil in a small sauce pan.
2.Simmer the sauce on medium heat on the stove, stir continuously until the sauce is thick (about 5 minutes) Then set aside.
3.Boil the quinoa until there is a visible ring around the kernels
4.In a large skillet, add some coconut oil and begin to add your vegetables. I add the ones that take the longest to soften first: bell pepper and carrots > broccoli > edamame and snap peas > mushrooms > pineapple
5.Once your vegetables have reached the desired tenderness, serve on a bed of quinoa and drizzle away with your sauce!
Title: Re: Asian Recipes
Post by: Anonymous on April 29, 2015, 09:13:09 PM
Post by: Anonymous on April 29, 2015, 09:13:09 PM
2 lbs boneless skinless chicken breast, cut into 1 inch cubes
3 medium carrots, sliced
1⁄2 cup chopped celery
2 tablespoons vegetable oil
2 tablespoons cornstarch
1⁄2 teaspoon ground ginger
3⁄4 cup orange juice
1⁄4 cup honey
3 tablespoons soy sauce
1⁄4-1⁄2 salted cashews
hot cooked rice
In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
Reduce heat.
In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
Stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in cashews.
Serve over hot rice.
Title: Re: Asian Recipes
Post by: Anonymous on April 30, 2015, 08:51:31 PM
Post by: Anonymous on April 30, 2015, 08:51:31 PM
2 cups baby carrots
2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry, (see Ingredient Note)
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod, (see Ingredient Note) or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds for garnish
Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
Title: Re: Asian Recipes
Post by: Tatterdamelion on April 30, 2015, 09:07:15 PM
Post by: Tatterdamelion on April 30, 2015, 09:07:15 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 30, 2015, 09:15:04 PM
Post by: Anonymous on April 30, 2015, 09:15:04 PM
I have tried your recipe of Asian chili and it was delicious. Sometimes I have a breakfast for dinner with eggs. Do you have Asian breakfast recipes?Quote from: "Tatterdamelion"
Any meal Tatterdamelion.
Title: Re: Asian Recipes
Post by: RW on April 30, 2015, 09:17:33 PM
Post by: RW on April 30, 2015, 09:17:33 PM
Title: Re: Asian Recipes
Post by: Tatterdamelion on April 30, 2015, 09:19:28 PM
Post by: Tatterdamelion on April 30, 2015, 09:19:28 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 30, 2015, 09:25:19 PM
Post by: Anonymous on April 30, 2015, 09:25:19 PM
Hey Fash - do you have a recipe for steamed pork dumplings? Like Shanghai style?Quote from: "RW"
Do you mean xiao long bao RW..
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on April 30, 2015, 09:28:50 PM
Post by: @realAzhyaAryola on April 30, 2015, 09:28:50 PM
Title: Re: Asian Recipes
Post by: RW on April 30, 2015, 09:30:22 PM
Post by: RW on April 30, 2015, 09:30:22 PM
Hey Fash - do you have a recipe for steamed pork dumplings? Like Shanghai style?Quote from: "RW"
Do you mean xiao long bao RW..
Yes :)
Title: Re: Asian Recipes
Post by: Anonymous on April 30, 2015, 09:48:05 PM
Post by: Anonymous on April 30, 2015, 09:48:05 PM
This evening on the way home, I was almost tempted to pick up a Kubideh Chenjeh but I decided to go home and make my own meal.Quote from: "Azhya Aryola"
Middle Eastern food is very delicious Azhya.
Title: Re: Asian Recipes
Post by: Anonymous on April 30, 2015, 09:51:07 PM
Post by: Anonymous on April 30, 2015, 09:51:07 PM
4 oz. pork skin, rinsed and finely diced
2 scallions, trimmed and chopped
1 (3") piece ginger, peeled, cut into matchsticks
8 large napa cabbage leaves, trimmed and blanched
4 tbsp. Chinese black vinegar
5 oz. pork belly, cubed
1 tsp. sugar
1 tsp. Chinese soybean paste
1 tsp. dark soy sauce
1 tsp. Asian sesame oil
1 tsp. kosher salt
¼ tsp. freshly ground white pepper
½ cup flour
1. Place pork skin, half the scallions, one-third the ginger, and 1½ cups cold water in a 4-qt. pot. Bring to a simmer over medium-low heat and continue to simmer until most of the gelatin from the pork skin has leached out and broth has reduced to ½ cup, about 1 hour. Strain broth through a sieve into a shallow bowl, discarding solids, and refrigerate until firmly gelled, 1–1½ hours. Line bottoms of 2 medium (about 9" in diameter) bamboo steamer baskets with 3 of the cabbage leaves each and set aside. Divide remaining ginger between 2 small dipping bowls. Add 2 tbsp. of the vinegar to each bowl and set sauce aside.
2. Place pork belly and remaining scallions in a bowl; mix well. Pass pork mixture through a meat grinder fitted with the fine-hole disk into a medium bowl. Add sugar, bean paste, soy sauce, sesame oil, and salt and pepper, and mix well. Finely dice pork jelly and stir into ground pork mixture. Cover and set filling aside in the freezer to set.
3. Put flour into a medium bowl, add 5 tbsp. warm water, and stir until a dough begins to form. Press dough together into a rough ball, transfer to a lightly floured surface, and knead until smooth, 8–10 minutes. Shape dough into a ball, cover with plastic wrap, and set aside to let rest for 30 minutes. Roll dough into a 6"-long rope on a lightly floured surface with your hands, cut into 16 equal pieces, roll into balls, and cover with plastic wrap to keep from drying out.
4. To form the dumplings, lightly dust 1 of the dough balls with flour, then flatten into a disk. Roll out until disk is about 3" in diameter. Put 1 tbsp. of the filling on the thick center of dough. Pleat dough at ¼" intervals to encase filling. Hold dumpling in one hand, put tip of index finger of your other hand in center of pleated dough, then gently twist pleats shut, removing index finger as you twist, to completely encase filling. Repeat rolling, filling, pleating, and twisting with remaining dough to make 16 filled dumplings in all. Put 8 dumplings into each steamer basket, adding them as they are formed; cover dumplings with remaining cabbage leaves to keep them from drying out as you work.
5. Remove and discard cabbage leaves from tops of dumplings (not the leaves lining the baskets), stack baskets, and put lid on top basket. Steam dumplings over a wok of boiling water over high heat until pork is cooked through and jelly has melted into soup, 8–10 minutes. Serve dumplings immediately, with dipping sauce on the side.
Title: Re: Asian Recipes
Post by: RW on April 30, 2015, 10:21:50 PM
Post by: RW on April 30, 2015, 10:21:50 PM
Title: Re: Asian Recipes
Post by: keeper on May 01, 2015, 01:16:14 AM
Post by: keeper on May 01, 2015, 01:16:14 AM
Title: Re: Asian Recipes
Post by: Anonymous on May 01, 2015, 01:18:13 AM
Post by: Anonymous on May 01, 2015, 01:18:13 AM
That looks yummy. I have cut and pasted a few of her recipes on to excel then emailed to my phone.Quote from: "Keeper"
I would like to cook for all of you at least once.
Title: Re: Asian Recipes
Post by: keeper on May 01, 2015, 01:19:37 AM
Post by: keeper on May 01, 2015, 01:19:37 AM
That looks yummy. I have cut and pasted a few of her recipes on to excel then emailed to my phone.Quote from: "Keeper"
I would like to cook for all of you at least once.
ac_smile
I dont know about the rest of these guys , but im the closest to you Fashy, well other then Shen, shes n Edm
That would be so fun
Title: Re: Asian Recipes
Post by: Anonymous on May 01, 2015, 01:21:57 AM
Post by: Anonymous on May 01, 2015, 01:21:57 AM
That looks yummy. I have cut and pasted a few of her recipes on to excel then emailed to my phone.Quote from: "Keeper"
I would like to cook for all of you at least once.
ac_smile
I dont know about the rest of these guys , but im the closest to you Fashy, well other then Shen, shes n Edm
That would be so fun
I feel it would be fun.
Title: Re: Asian Recipes
Post by: Anonymous on May 01, 2015, 01:29:02 AM
Post by: Anonymous on May 01, 2015, 01:29:02 AM
What do you substitute?Quote from: "RW"
Carrot slivers, no soybean paste, rice vinegar, kale or spinach, minced garlic, orange or lemon..
It can be made to taste.
Title: Re: Asian Recipes
Post by: Anonymous on May 13, 2015, 09:48:02 PM
Post by: Anonymous on May 13, 2015, 09:48:02 PM
•2 lbs beef brisket, rinsed, pat dry and cut into 1 1/2 inch pieces
•1 tablespoon oil
•5 slices ginger
•1 cup shaoxing wine
•2 1/2 tablespoon light soy sauce
•3 star anise
•6-8 cloves
•1 teaspoon sugar
•5 cups water
•1 large turnip, cut into 1 1/2 inch pieces
Prep your beef. Heat cooking oil and ginger in a wok over high heat. Add the beef and lightly brown all sides. Then add the shaoxing wine, light soy sauce, anise, cloves, sugar and 3 cups of the water and save last 2 cups for later. Simmer over very low heat for about 75 – 90 minutes, stirring occasionally to avoid sticking or burning.
After that, the sauce should be almost dry. This is a good time to skim out any excess fat. Then add the turnips and the last 2 cups of water. Allow the stew to simmer for another 30 – 40 minutes, until the turnip is soft and tender. Serve hot over rice.
Title: Re: Asian Recipes
Post by: Anonymous on May 24, 2015, 09:29:00 PM
Post by: Anonymous on May 24, 2015, 09:29:00 PM
5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin ( rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using scissors.
Title: Re: Asian Recipes
Post by: Anonymous on May 27, 2015, 10:25:15 PM
Post by: Anonymous on May 27, 2015, 10:25:15 PM
2-3 Tbsp oil
4 cloves garlic, chopped
3-4 red and green chillies, chopped
1 cup chicken, cut into bite sized uniform pieces
2 tsp chilli sauce
4 tsp tomato puree
Soy sauce, a dash
1 tsp sugar
7-8 basil leaves
In a pan add oil. Add chopped garlic, chillies. Saute.
Add the chopped chicken and let it cook for a minute. Coat the chicken with all the garlic and chillies. Add a little salt in that. Toss.
Once the chicken is almost cooked add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce starts to reduce.
Add basil. Stir.
Title: Re: Asian Recipes
Post by: Phil O Bat on May 31, 2015, 03:02:25 PM
Post by: Phil O Bat on May 31, 2015, 03:02:25 PM
First I start the rice. The Japanese prefer the white short-grained variety. If you don't have a rice cooker, cook it a double-boiler system for 20 minutes. Or if you prefer, prepare noodles (ramen, soba, udon, etc.). That's good too.
In a large pan, I sauté garlic, onions, & bell pepper in olive oil over medium heat. Other vegetables can be added; such as broccoli, mushrooms, bamboo shoot, mung bean sprouts, cabbage, green bean, zucchini, or whatever else you enjoy. Then I add diced raw chicken, beef, or pork. You vegetarians can leave this part out. If you prefer seafood, such as shrimp or scallops, add these during the last 10 minutes of cooking. Next, I add a mixture of equal parts lemon juice and soy sauce; usually 1 tbs each, but you can increase these if cooking for more than 2 people. After stirring this thoroughly, I cover the pan and let simmer on low for 20 minutes.
(Inspired by a lot of Chinese cooking, I've been adding dried chiles; the small red ones. [Some call them chile Japones or chile de arbol. Other just say dried chilies.] I find them in many import shops. Very few of the supermarket chains carry them. I usually add four larges ones or six small ones to the recipe above, when adding the garlic. When eating, take teeny bites of these along with a large mouthful of meat and rice. These are very hot. If you're not use to very hot spices, I wouldn't recommend these for you.)
In a bowl, I scoop a helping of rice or noodle, then spoon the
Title: Re: Asian Recipes
Post by: Anonymous on June 12, 2015, 12:08:35 AM
Post by: Anonymous on June 12, 2015, 12:08:35 AM
350g white fish fillets, cut into 1 x 2" pieces
150g cucumber, cut into 1" chunks
150g green pepper, cut into 1" chunks
3 brown onions, cut into chunks
2 tomatoes, cut into chunks
4 sour pickles, sliced
2 tbsp cornstarch
2 tbsp water mix with 1/2 tbsp cornstarch
Oil for deep frying
1 cup all purpose flour
2 tbsp oil
2 tsp baking powder
3/4 cup (180ml) water
1/2 tsp salt
1/4 tsp white pepper
1/3 cup white vinegar or apple cyder
1/4 cup sugar or more
1/4 tsp salt or more
1/3 cup juice from sour pickle's jar
1/3 cup ketchup
1/2 cup water
1. In a large bowl coat the fish pieces with 2 tablespoons of cornstarch.
2. Whisk all the ingredients for the batter together until smooth. Pour the coated fish into the batter and make sure all fish pieces are coated with batter. In a pot, heat the oil and deep fry the fish until brown and crispy. Arrange the crispy fish pieces on a serving dish and set aside.
3. In a saucepan, add 1 tablespoon of oil, then add in onions and green pepper and give it a quick stir. Dish out and set aside.
4. To make the sauce, add in all the sauce ingredients into the saucepan and cook in medium heat until the sugar dissolve and sauce is hot. Add more sugar or salt to taste. Add in tomatoes, cucumber, sour pickles onions and green pepper. Stir in the cornstarch and water mixture. The sauce should be now thicken. Pour the sauce over the crispy fish and serve with hot plain rice.
Title: Re: Asian Recipes
Post by: priscilla1961 on June 12, 2015, 04:37:07 PM
Post by: priscilla1961 on June 12, 2015, 04:37:07 PM
Chinese sweet and sour fish.Quote from: "Fashionista"Ingredients:
350g white fish fillets, cut into 1 x 2" pieces
150g cucumber, cut into 1" chunks
150g green pepper, cut into 1" chunks
3 brown onions, cut into chunks
2 tomatoes, cut into chunks
4 sour pickles, sliced
2 tbsp cornstarch
2 tbsp water mix with 1/2 tbsp cornstarch
Oil for deep fryingBatter:
1 cup all purpose flour
2 tbsp oil
2 tsp baking powder
3/4 cup (180ml) water
1/2 tsp salt
1/4 tsp white pepperSauce:
1/3 cup white vinegar or apple cyder
1/4 cup sugar or more
1/4 tsp salt or more
1/3 cup juice from sour pickle's jar
1/3 cup ketchup
1/2 cup waterDirections:
1. In a large bowl coat the fish pieces with 2 tablespoons of cornstarch.
2. Whisk all the ingredients for the batter together until smooth. Pour the coated fish into the batter and make sure all fish pieces are coated with batter. In a pot, heat the oil and deep fry the fish until brown and crispy. Arrange the crispy fish pieces on a serving dish and set aside.
3. In a saucepan, add 1 tablespoon of oil, then add in onions and green pepper and give it a quick stir. Dish out and set aside.
4. To make the sauce, add in all the sauce ingredients into the saucepan and cook in medium heat until the sugar dissolve and sauce is hot. Add more sugar or salt to taste. Add in tomatoes, cucumber, sour pickles onions and green pepper. Stir in the cornstarch and water mixture. The sauce should be now thicken. Pour the sauce over the crispy fish and serve with hot plain rice.
Why not you use the fish sauce?
Title: Re: Asian Recipes
Post by: Anonymous on June 24, 2015, 09:37:47 PM
Post by: Anonymous on June 24, 2015, 09:37:47 PM
3 tablespoons hoisin sauce
3 tablespoons sherry (see notes)
1/4 cup soy sauce
1 teaspoon honey
2 green onions, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger (could substitute 1 teaspoon dry)
1 1/2 pounds flank steak
Skewers, if using (if they are wooden, soak for at least 30 minutes to prevent burning)
1.In a small bowl, mix together hoisin sauce, sherry, soy sauce, honey, green onions, garlic, and ginger.
2.For skewers, cut flank steak across the grain on a diagonal into 1/4 inch slices. Freezing the steak for 15-20 minutes will make it much easier to slice. Set a timer if you think you may forget to retrieve it before it freezes completely.
3.Place slices in a 1 gallon, resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate at least 4 hours or overnight. Conversely, you may marinate the whole flank steak.
4.Preheat an outdoor grill for high heat. Discard marinade and, if cooking on skewers, thread the sliced steak on the soaked skewers. If cooking whole, allow the steak to sit at room temperature for about 30 minutes prior to grilling.
5.Over high heat, grill skewers 2 minutes per side, or to desired doneness.
6.For the whole steak, grill for approximately 6-8 minutes per side for medium rare. This will depend a bit on the thickness of the steaks. (Our last steak was about 1-inch thick and took the higher end of this range.) Flank steak will be more tender if cooked to medium rare. Allow to rest for 5-10 minutes before slicing to allow the juices to redistribute. Then, slice thinly across the grain.
Title: Re: Asian Recipes
Post by: Bricktop on June 24, 2015, 10:12:29 PM
Post by: Bricktop on June 24, 2015, 10:12:29 PM
Getting all the ingredients ready for a big dinner, you proceed to follow the instructions, with a hungry family, or dinner guests waiting in salivating anticipation, and then you hit the wall; "Marinate overnight"!!!
Title: Re: Asian Recipes
Post by: Anonymous on June 24, 2015, 10:24:30 PM
Post by: Anonymous on June 24, 2015, 10:24:30 PM
Has anyone else read a recipe like this, and gone "yum yum".Quote from: "SPECTRE"
Getting all the ingredients ready for a big dinner, you proceed to follow the instructions, with a hungry family, or dinner guests waiting in salivating anticipation, and then you hit the wall; "Marinate overnight"!!!
:dash1:
Marinating is essential for flavouring raw meat.
Title: Re: Asian Recipes
Post by: Bricktop on June 24, 2015, 10:39:10 PM
Post by: Bricktop on June 24, 2015, 10:39:10 PM
But recipes don't TELL you that until half way through preparations!!!
Title: Re: Asian Recipes
Post by: Anonymous on July 07, 2015, 11:24:46 PM
Post by: Anonymous on July 07, 2015, 11:24:46 PM
250 gm chicken mince
2 eggs, slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together:
3 Tbsp corn flour-blended
1/2 cup water
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery or 1/4 tsp celery salt
2 cups water
Mix together the chicken, egg, flour, garlic and ginger paste, and enough water so as to have a thick batter. Leave this for 5-10 minutes.
Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.
Title: Re: Asian Recipes
Post by: Anonymous on July 18, 2015, 12:09:51 PM
Post by: Anonymous on July 18, 2015, 12:09:51 PM
•1 cup sugar
•3/4 cup Chinese oyster sauce
•1/2 cup soy sauce
•1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
•3 cloves garlic, minced
•1 piece (1 inch) peeled fresh ginger, minced
•2 scallions, white parts minced, green parts thinly sliced
•About 3 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide pieces
1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
*When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
Title: Re: Asian Recipes
Post by: Anonymous on July 29, 2015, 09:13:39 PM
Post by: Anonymous on July 29, 2015, 09:13:39 PM
It's a nice light summer meal.
2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow mein noodles, for serving
1/4 cup sliced almonds, for serving
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce
Preheat oven to 350 degrees F.
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
Serve immediately, topped with chow mein noodles and almonds, if desired
Title: Re: Asian Recipes
Post by: Anonymous on August 01, 2015, 06:08:50 PM
Post by: Anonymous on August 01, 2015, 06:08:50 PM
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).
Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.
Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).
Top with sliced green onions and serve with Grilled Caramelized Pineapple.
Title: Re: Asian Recipes
Post by: Anonymous on August 15, 2015, 07:42:48 PM
Post by: Anonymous on August 15, 2015, 07:42:48 PM
1 (1 1/2-pound) beef chuck steak, sliced into thin strips
2 tablespoons canola oil
2 carrots, sliced about 1/4-inch thick
2 stalks celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
8 ounces white button mushrooms, sliced
1 tablespoon freshly minced ginger root
1 tablespoon freshly minced garlic
1 head broccoli, cut into florets
1 (16-ounce) package lo mein noodles, cooked according to package directions
Hoisin Sauce:
1/4 soy sauce
2 tablespoons tomato paste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon hot sauce
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/8 teaspoon pepper
Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 23, 2015, 02:49:34 PM
Post by: priscilla1961 on August 23, 2015, 02:49:34 PM
Tonight we will have sweet-soy barbeque beef short ribs.Quote from: "Fashionista"Ingredients:
•1 cup sugar
•3/4 cup Chinese oyster sauce
•1/2 cup soy sauce
•1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
•3 cloves garlic, minced
•1 piece (1 inch) peeled fresh ginger, minced
•2 scallions, white parts minced, green parts thinly sliced
•About 3 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide piecesDirections:
1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
*When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
Title: Re: Asian Recipes
Post by: Anonymous on August 29, 2015, 07:03:29 PM
Post by: Anonymous on August 29, 2015, 07:03:29 PM
3 pounds pork shoulder/pork butt
2 tablespoons sugar
1 teaspoon salt
½ teaspoon five spice powder
1 teaspoon paprika
¼ teaspoon white pepper
1 tablespoon sherry or Chinese plum wine
1 tablespoon soy sauce
½ teaspoon sesame oil
2 teaspoons hoisin sauce
2 teaspoons tomato paste
2 teaspoons molasses
1 tablespoon oil
3 cloves minced garlic
1 tablespoon hot water
Cut the pork into long strips about 3 inches thick. Combine the rest of the ingredients in a bowl to make the BBQ sauce. Reserve about 2 tablespoons and pour the rest into a large zip top bag along with the pork. Make sure the pork is coated with the sauce, squeeze the air out of the bag, and seal it. Marinate in the refrigerator overnight. Store the reserved sauce for later as well.
Place the pork on metal racks, leaving as much space as possible between pieces, and put the pan in the upper portion of the oven. Pour the rest of the marinade from the bag into a bowl for basting.
After 25 minutes or so, flip the pork and baste with some of the marinating liquid. If needed, add a half cup of water to the bottom of the sheet pan to prevent burning or smoking from the drippings. After another 25-30 minutes, turn on the broiler to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet BBQ sauce can burn if left unattended.
Take out of the oven and use a clean basting brush to brush the roasted pork with those last couple tablespoons of reserved BBQ sauce. Let the meat rest for 10 minutes and enjoy!
Title: Re: Asian Recipes
Post by: RW on September 06, 2015, 05:35:43 PM
Post by: RW on September 06, 2015, 05:35:43 PM
Title: Re: Asian Recipes
Post by: Anonymous on September 06, 2015, 05:46:16 PM
Post by: Anonymous on September 06, 2015, 05:46:16 PM
Fash...got any good wonton recipes up your sleeve.Quote from: "RW"
I don't make them that often..
Are you planning on making some RW?
Title: Re: Asian Recipes
Post by: Frood on September 06, 2015, 05:48:19 PM
Post by: Frood on September 06, 2015, 05:48:19 PM
Title: Re: Asian Recipes
Post by: RW on September 06, 2015, 05:48:47 PM
Post by: RW on September 06, 2015, 05:48:47 PM
Title: Re: Asian Recipes
Post by: Anonymous on September 06, 2015, 05:55:31 PM
Post by: Anonymous on September 06, 2015, 05:55:31 PM
Fash, have you ever cooked with bitter melon and have you got any easy recipes?Quote from: "Dinky Dianna"
My husband likes stir fried bitter gourd with beef.
Title: Re: Asian Recipes
Post by: Anonymous on September 06, 2015, 05:57:07 PM
Post by: Anonymous on September 06, 2015, 05:57:07 PM
Yeah. I'm going to make some today. Wish me luck!Quote from: "RW"
I have no doubt it will be a success RW.
Title: Re: Asian Recipes
Post by: RW on September 06, 2015, 07:34:37 PM
Post by: RW on September 06, 2015, 07:34:37 PM
Title: Re: Asian Recipes
Post by: Anonymous on September 06, 2015, 07:50:19 PM
Post by: Anonymous on September 06, 2015, 07:50:19 PM
It was a huge success! It turned out really well :)Quote from: "RW"
That's wonderful RW.
Title: Re: Asian Recipes
Post by: Phil O Bat on September 07, 2015, 10:06:28 PM
Post by: Phil O Bat on September 07, 2015, 10:06:28 PM
Cut-up pork steak, green beans, chiles, and onions in Hunan sauce. (I just buy a jar of the stuff in a nearby Asian store.)
Title: Re: Asian Recipes
Post by: RW on September 07, 2015, 10:27:21 PM
Post by: RW on September 07, 2015, 10:27:21 PM
Title: Re: Asian Recipes
Post by: Frood on September 08, 2015, 11:21:01 AM
Post by: Frood on September 08, 2015, 11:21:01 AM
Title: Re: Asian Recipes
Post by: Anonymous on September 08, 2015, 09:54:29 PM
Post by: Anonymous on September 08, 2015, 09:54:29 PM
Pork and BeansQuote from: "Phil O Bat"(//%3C/s%3E%3CURL%20url=%22https://s-media-cache-ak0.pinimg.com/originals/da/e1/ef/dae1ef67b994009f9cc5c18c29101ebe.jpg%22%3E%3CLINK_TEXT%20text=%22https://s-media-cache-ak0.pinimg.com/or%20...%20101ebe.jpg%22%3Ehttps://s-media-cache-ak0.pinimg.com/originals/da/e1/ef/dae1ef67b994009f9cc5c18c29101ebe.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Cut-up pork steak, green beans, chiles, and onions in Hunan sauce. (I just buy a jar of the stuff in a nearby Asian store.)
A real pleaser Phil O Bat..
Thank you
Title: Re: Asian Recipes
Post by: Anonymous on September 17, 2015, 10:36:32 PM
Post by: Anonymous on September 17, 2015, 10:36:32 PM
1 1⁄2 lbs round steaks, 1 inch thick
3 tablespoons vegetable oil
1 minced garlic clove
1⁄2 teaspoon salt
2 teaspoons minced fresh ginger
1⁄2 teaspoon ground pepper
2 large green peppers, thinly sliced
1 large onion, thinly sliced
8 ounces sliced water chestnuts, drained
1⁄2 cup soy sauce
1 teaspoon sugar
2⁄3 cup beef bouillon (liquid)
1 tablespoon cornstarch
1⁄3 cup water
I made Chinese pepper steak for supper tonight.
Directions
Place round steak in freezer for 30 minutes to get firm.
Remove from freezer, trim off fat, and slice into 1/8 inch thick.
Place oil into wok and heat up oil.
Add garlic, meat, salt, ginger and pepper.
Stir-fry over high heat for 4 to 5 minutes.
Remove meat from wok and place on a heat platter covered in aluminum foil.
Add green peppers and onion to wok and cook for 3 minutes.
Return meat to pan and add water chestnuts.
Mix together soy sauce, sugar, bouillon, cornstarch, and cold water.
Stir into wok and cook for additional 4 minutes or until sauce thickens.
Serve over hot rice topped with green onions.
Title: Re: Asian Recipes
Post by: keeper on September 19, 2015, 04:45:17 AM
Post by: keeper on September 19, 2015, 04:45:17 AM
Damn wish i had a wife that cooked like you....
Title: Re: Asian Recipes
Post by: Frood on September 19, 2015, 05:41:56 AM
Post by: Frood on September 19, 2015, 05:41:56 AM
There were defrosted chicken skewers with soy and lime ready in the fridge, but dinner guests (read-teenage children) didn't materialize.
Surprise, surprise, surprise on a Saturday night!
Instead of breaking out two dozen skewers, I chose to use some green beans cooked, then infused in a tinned cream of celery soup with added onion, garlic, and sweet paprika plus a couple of a leftover chicken sausages slice thinly with a big garden salad on the side.
Fash's looks and probably tastes better. I however fed four and preserved a main course for tomorrow night (teenagers always return on Sunday nights, like Vampires who suddenly remember where their coffins are).
Title: Re: Asian Recipes
Post by: Anonymous on September 19, 2015, 06:18:29 AM
Post by: Anonymous on September 19, 2015, 06:18:29 AM
Title: Re: Asian Recipes
Post by: Frood on September 19, 2015, 06:23:15 AM
Post by: Frood on September 19, 2015, 06:23:15 AM
I made brown rice pasta with chopped spinach, olives, garlic, feta and olive oil. Pretty fast and easy.Quote from: "Dove"
Sounds tasty.
I've never gotten into brown rice but I like pasta, so could be good.
Title: Re: Asian Recipes
Post by: Anonymous on September 19, 2015, 06:37:39 AM
Post by: Anonymous on September 19, 2015, 06:37:39 AM
it's different. Gluten free.I made brown rice pasta with chopped spinach, olives, garlic, feta and olive oil. Pretty fast and easy.Quote from: "Dove"
Sounds tasty.
I've never gotten into brown rice but I like pasta, so could be good.
Title: Re: Asian Recipes
Post by: Anonymous on September 19, 2015, 02:33:26 PM
Post by: Anonymous on September 19, 2015, 02:33:26 PM
Fashy do you make something new every night?Quote from: "Keeper"
Damn wish i had a wife that cooked like you....
I plan meals a week in advance Keeper..
This way, I can also make my shopping list..
Lunches for my husband and children are made the night before usually and ready to go in the morning,
Title: Re: Asian Recipes
Post by: keeper on September 19, 2015, 02:39:34 PM
Post by: keeper on September 19, 2015, 02:39:34 PM
Title: Re: Asian Recipes
Post by: Anonymous on September 19, 2015, 02:43:03 PM
Post by: Anonymous on September 19, 2015, 02:43:03 PM
Impressive Fashy, your so organizedQuote from: "Keeper"
When you are raising a family and you are not rich, you have to be..
I feel Renee, Dinky Diana, Dove, RW, Azhya Aryola, Shen Li and GrAnnie know what I am talking about.
Title: Re: Asian Recipes
Post by: Anonymous on September 19, 2015, 04:25:59 PM
Post by: Anonymous on September 19, 2015, 04:25:59 PM
Title: Re: Asian Recipes
Post by: Frood on September 19, 2015, 09:06:14 PM
Post by: Frood on September 19, 2015, 09:06:14 PM
Title: Re: Asian Recipes
Post by: keeper on September 19, 2015, 10:48:09 PM
Post by: keeper on September 19, 2015, 10:48:09 PM
Impressive Fashy, your so organizedQuote from: "Keeper"
When you are raising a family and you are not rich, you have to be..
I feel Renee, Dinky Diana, Dove, RW, Azhya Aryola, Shen Li and GrAnnie know what I am talking about.
So you have to be female to know what your talking about?
Title: Re: Asian Recipes
Post by: Frood on September 19, 2015, 11:24:27 PM
Post by: Frood on September 19, 2015, 11:24:27 PM
A lot of men still don't have to cook or budget the food shopping for their families.
Title: Re: Asian Recipes
Post by: Anonymous on September 20, 2015, 12:44:21 AM
Post by: Anonymous on September 20, 2015, 12:44:21 AM
All this blurring the boundaries of gender roles is why most people get divorced. My husband helps with these things, but it's not his territory and same with me when it comes to being the bread winner. I help....but it's not my territory lol. People have a strong delusion that to be valid as a person, we have to BE ALL. That's not how we are wired. And the pharmaceutical company profits off the depression and anxiety. Everyone us medicated. You don't have to be female to do this, no. But if you were married raising a family, you have to respect each others boundaries and allow for certain roles. Same with parenting. Men can't breastfeed.Impressive Fashy, your so organizedQuote from: "Keeper"
When you are raising a family and you are not rich, you have to be..
I feel Renee, Dinky Diana, Dove, RW, Azhya Aryola, Shen Li and GrAnnie know what I am talking about.
So you have to be female to know what your talking about?:001_rolleyes:
Title: Re: Asian Recipes
Post by: keeper on September 20, 2015, 01:31:56 AM
Post by: keeper on September 20, 2015, 01:31:56 AM
Title: Re: Asian Recipes
Post by: Registered Guest on September 20, 2015, 03:26:51 AM
Post by: Registered Guest on September 20, 2015, 03:26:51 AM
Impressive Fashy, your so organizedQuote from: "Keeper"
When you are raising a family and you are not rich, you have to be..
I feel Renee, Dinky Diana, Dove, RW, Azhya Aryola, Shen Li and GrAnnie know what I am talking about.
So you have to be female to know what your talking about?:001_rolleyes:
Yes, I understand this discussion. Both people, however the relationship is put together, need to work together. It is not that "I did this, and you can't." It is about the two people doing what they are "good, or can do, are best at," in the relationship, however formed.
In any relationship, once "one person" thinks that they are the only supporting person, the relationship begins to fail.
I urge everyone in a relationship, to work together. Yes, at this time, men can't get pregnant, and some can't cook, but they contribute the union in other ways.
Title: Re: Asian Recipes
Post by: Frood on September 20, 2015, 03:44:52 AM
Post by: Frood on September 20, 2015, 03:44:52 AM
I have been married and done all the cooking and made our lunches for the next day, so being female to know what she's talking about is horse shit!!!Quote from: "Keeper"
Good for you. You're definitely a Keeper.
Title: Re: Asian Recipes
Post by: Anonymous on September 20, 2015, 05:57:23 AM
Post by: Anonymous on September 20, 2015, 05:57:23 AM
I have been married and done all the cooking and made our lunches for the next day, so being female to know what she's talking about is horse shit!!!Quote from: "Keeper"
Yeah hence why I said you don't have to female.
Title: Re: Asian Recipes
Post by: Anonymous on October 01, 2015, 09:45:40 PM
Post by: Anonymous on October 01, 2015, 09:45:40 PM
I made mochiko fried chicken tonight..
My children love it.
4 eggs
1/4 cup cornstarch
1/4 cup white sugar
5 garlic cloves, minced
1/2 cup sweet rice flour (mochiko)
4 teaspoons salt
4 green onions, chopped
1/4 cup oyster sauce
5 pounds boneless chicken thighs, cut in half
2 cups vegetable oil, for deep frying
4 teaspoons salt
4 green onions, chopped
1/4 cup oyster sauce
5 pounds boneless chicken thighs, cut in half
2 cups vegetable oil, for deep frying
Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 04, 2015, 03:05:52 PM
Post by: priscilla1961 on October 04, 2015, 03:05:52 PM
It is chicken Thursday..Quote from: "Fashionista"
I made mochiko fried chicken tonight..
My children love it.
ac_smile Ingredients:
4 eggs
1/4 cup cornstarch
1/4 cup white sugar
5 garlic cloves, minced
1/2 cup sweet rice flour (mochiko)
4 teaspoons salt
4 green onions, chopped
1/4 cup oyster sauce
5 pounds boneless chicken thighs, cut in half
2 cups vegetable oil, for deep frying
4 teaspoons salt
4 green onions, chopped
1/4 cup oyster sauce
5 pounds boneless chicken thighs, cut in half
2 cups vegetable oil, for deep frying
Directions:
Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.
Title: Re: Asian Recipes
Post by: Anonymous on October 14, 2015, 09:51:19 PM
Post by: Anonymous on October 14, 2015, 09:51:19 PM
•2 cups fresh mushrooms, cleaned and cut in half
•1 - 2 stalks celery, cut into 1-inch pieces
•1 red bell pepper, cut into bite-sized pieces
•1/2 red onion, peeled and chopped
•1 clove garlic, peeled and chopped, optional
•1 cup mung bean sprouts, rinsed and drained
•Sauce:
•1/2 cup packaged chicken broth, low-sodium preferred
•1 tablespoon oyster sauce
•1 tablespoon dark soy sauce
•1 tablespoon cornstarch
•2 cups packaged chow mein noodles, or to taste
•3 - 4 tablespoons oil for stir-frying, as needed
•3 cups cooked turkey
•Salt and pepper to taste
Clean and prepare all the vegetables. Mix together the sauce ingredients, whisking in the cornstarch last.
Cook the noodles according to the package directions.
Heat a wok or frying pan over medium-high to high heat. Heat 1 tablespoon oil. When oil is hot, add the mushrooms and stir-fry for a minute. Remove from the pan, add more oil, and stir-fry the celery and red bell pepper. Remove from the pan, add more oil and stir-fry the onion and garlic.
Add the turkey into the pan. Cook for a minute, then add the other vegetables back into the pan. Stir in the bean sprouts. Add the sauce. Heat to boiling, then add the noodles. Mix everything together and serve hot.
Title: Re: Asian Recipes
Post by: Anonymous on November 03, 2015, 10:46:13 PM
Post by: Anonymous on November 03, 2015, 10:46:13 PM
They are a favourite of my children.
2 tablespoons soy sauce
4 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon black pepper
8 ounces pork tenderloin, cut against the grain in 1/4-inch slices, then cut into strips
2 teaspoons large eggs
1/4 teaspoon kosher salt
1 teaspoon toasted sesame oil
4 teaspoons canola oil
2 cups shiitake mushrooms, stemmed and sliced
2 cups packed, shredded green cabbage
1/2 cup shredded carrots
1 cup thinly sliced scallions
2 teaspoons minced ginger
2 teaspoons minced garlic
8 (6-inch) flour tortillas
Hoisin sauce
1. Stir together the soy sauce, sherry, cornstarch, sugar, and pepper in a medium bowl. Add the pork, then set it aside to marinate for 30 minutes.
2. Lightly beat the eggs with the salt. Warm the sesame oil in a large nonstick skillet over medium heat. Scramble the eggs until soft-cooked, about 1 minute, then transfer them to a large plate and break them into small pieces. Wipe the pan clean.
3. Heat 1 teaspoon of the canola oil in the same skillet over medium-high heat. Remove the pork from the bowl, gently squeezing the strips to reserve the excess marinade. Add the pork to the pan in a single layer, let it cook undisturbed for 2 minutes, then stir-fry it until it is caramelized and just cooked through, about 2 minutes more. Transfer it to the plate with the scrambled eggs.
4. Add another 2 teaspoons of the canola oil to the skillet and stir-fry the mushrooms, about 2 minutes. Add the cabbage and carrots and stir-fry until all the vegetables are just tender, about 3 minutes. Make a well in the center of the vegetables and add the remaining teaspoon of canola oil. Add roughly half the scallions, the ginger, and the garlic, and stir-fry them for 1 minute, then combine them with the other vegetables. Create a well again in the center of the mixture, add the reserved marinade, and allow it to simmer for 2 minutes. Return the pork and egg to the skillet and toss the mixture until it is heated through, about 2 minutes. Transfer it to a serving bowl.
5. Warm the tortillas under a damp paper towel in the microwave, about 50 seconds. To serve, place each tortilla on a plate, smear it with a teaspoon of hoisin sauce, and add the pork mixture. Sprinkle on some of the remaining scallions, then roll up the tortilla.
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Title: Re: Asian Recipes
Post by: Anonymous on November 21, 2015, 10:14:13 PM
Post by: Anonymous on November 21, 2015, 10:14:13 PM
2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup canned water chestnuts, drained
2 tablespoons cornstarch
1. Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
2. Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Title: Re: Asian Recipes
Post by: Anonymous on December 14, 2015, 08:30:10 PM
Post by: Anonymous on December 14, 2015, 08:30:10 PM
*1/2 cup sesame seeds
*8 ounces dried soba noodles
*2 tablespoons balsamic vinegar
*1 tablespoon white sugar
*2 1/2 tablespoons soy sauce
*1 clove garlic, minced
*1 teaspoon dark sesame oil
*5 green onions, chopped
*3 cups broccoli florets
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
3 .Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
4. In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 16, 2015, 11:30:34 PM
Post by: priscilla1961 on December 16, 2015, 11:30:34 PM
It's meatless Monday and tonight I made soba with toasted sesame seed sauce.Quote from: "Fashionista"Ingredients:
*1/2 cup sesame seeds
*8 ounces dried soba noodles
*2 tablespoons balsamic vinegar
*1 tablespoon white sugar
*2 1/2 tablespoons soy sauce
*1 clove garlic, minced
*1 teaspoon dark sesame oil
*5 green onions, chopped
*3 cups broccoli florets
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
3 .Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
4. In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.
The delicious food Fashionista.
Title: Re: Asian Recipes
Post by: Anonymous on January 23, 2016, 02:27:10 AM
Post by: Anonymous on January 23, 2016, 02:27:10 AM
I will cook one tomorrow with stuffing, gravy, steamed vegetables and canned niblets..
Fruit and cream for dessert..
I will post a turkey stir fry recipe in the coming days.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 24, 2016, 09:55:59 PM
Post by: priscilla1961 on January 24, 2016, 09:55:59 PM
We bought three turkeys when they were 95 cents per pound at Christmas..Quote from: "Fashionista"
I will cook one tomorrow with stuffing, gravy, steamed vegetables and canned niblets..
Fruit and cream for dessert..
I will post a turkey stir fry recipe in the coming days.
ac_smile
Turkey delicious Fashionista?
Title: Re: Asian Recipes
Post by: Anonymous on January 27, 2016, 08:39:51 PM
Post by: Anonymous on January 27, 2016, 08:39:51 PM
- 3 broccoli crowns
- 1 garlic clove
- one small piece of ginger
- 2 bunches of spring onions
- 1 package of enoki mushrooms
- 1 bottle of honey garlic stir fry sauce(300 ml)
- 3 pounds of dark turkey meat cut into small bite sized pieces
- canola oil
1. Crush and peel garlic, cut ginger into small pieces and place in wok with canola then cook on medium heat until browning occurs. Usually about 5 minutes, then remove.
2. Place turkey, broccoli, cut spring onions, enoki mushrooms in a wok with canola oil and cook for five minutes.
3. Add bottle of stir fry sauce and cook for another ten minutes or until desired softness of vegetable.
4. At the half way point add the fried garlic and ginger.
5. Serve over a bed of steamed rice.
Title: Re: Asian Recipes
Post by: priscilla1961 on February 01, 2016, 10:02:25 PM
Post by: priscilla1961 on February 01, 2016, 10:02:25 PM
I made turkey stir fry tonight.Quote from: "Fashionista"
ac_smile Ingredients:
- 3 broccoli crowns
- 1 garlic clove
- one small piece of ginger
- 2 bunches of spring onions
- 1 package of enoki mushrooms
- 1 bottle of honey garlic stir fry sauce(300 ml)
- 3 pounds of dark turkey meat cut into small bite sized pieces
- canola oilDirections:
1. Crush and peel garlic, cut ginger into small pieces and place in wok with canola then cook on medium heat until browning occurs. Usually about 5 minutes, then remove.
2. Place turkey, broccoli, cut spring onions, enoki mushrooms in a wok with canola oil and cook for five minutes.
3. Add bottle of stir fry sauce and cook for another ten minutes or until desired softness of vegetable.
4. At the half way point add the fried garlic and ginger.
5. Serve over a bed of steamed rice.
Was the turkey stir fry delicious?
Title: Re: Asian Recipes
Post by: Anonymous on February 02, 2016, 08:26:03 PM
Post by: Anonymous on February 02, 2016, 08:26:03 PM
I made turkey stir fry tonight.Quote from: "Fashionista"
ac_smile Ingredients:
- 3 broccoli crowns
- 1 garlic clove
- one small piece of ginger
- 2 bunches of spring onions
- 1 package of enoki mushrooms
- 1 bottle of honey garlic stir fry sauce(300 ml)
- 3 pounds of dark turkey meat cut into small bite sized pieces
- canola oilDirections:
1. Crush and peel garlic, cut ginger into small pieces and place in wok with canola then cook on medium heat until browning occurs. Usually about 5 minutes, then remove.
2. Place turkey, broccoli, cut spring onions, enoki mushrooms in a wok with canola oil and cook for five minutes.
3. Add bottle of stir fry sauce and cook for another ten minutes or until desired softness of vegetable.
4. At the half way point add the fried garlic and ginger.
5. Serve over a bed of steamed rice.
Was the turkey stir fry delicious?
I wouldn't go that far priscilla..
A stir fry is simple food.
Title: Re: Asian Recipes
Post by: Anonymous on March 03, 2016, 08:40:20 PM
Post by: Anonymous on March 03, 2016, 08:40:20 PM
6oz pig bone
1 fresh corn
Half of middle size radish
Chopped spring onion
2 teaspoons salt
4 cups of water
1 inch root ginger
1.Cut the pig bone into several sections. Wash under running water.
2.Bring some water to a boiling in wok. Rinse the bone sections in water to remove impurities. Move out and wash under running water again.
3.Put the bones in your pot.
4.Prepare other ingredients. Cut fresh sweet corn into small sections and cut peeled radish into small cubes. Crash the root ginger too. And then put all the other ingredients in the pot.
5.Pour 4 cups of water in. Bring all the contents to a boiling using high fire and then simmer for around 40 minutes using small fire.
6.Add salt in. Mix well and serving with soup bowls. Sprinkle some chopped spring onions in.
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on March 06, 2016, 09:08:07 PM
Post by: @realAzhyaAryola on March 06, 2016, 09:08:07 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 14, 2016, 10:39:16 PM
Post by: Anonymous on March 14, 2016, 10:39:16 PM
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
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.
Title: Re: Asian Recipes
Post by: Anonymous on March 24, 2016, 12:26:25 AM
Post by: Anonymous on March 24, 2016, 12:26:25 AM
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)
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
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2016, 11:45:14 AM
Post by: Anonymous on April 02, 2016, 11:45:14 AM
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2016, 12:25:48 PM
Post by: Anonymous on April 02, 2016, 12:25:48 PM
Helpful tips for home and life.
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2016, 03:18:44 PM
Post by: Anonymous on April 02, 2016, 03:18:44 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2016, 03:47:44 PM
Post by: Anonymous on April 02, 2016, 03:47:44 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 02, 2016, 07:34:40 PM
Post by: Anonymous on April 02, 2016, 07:34:40 PM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
Which part? The Scots or Japanese?
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2016, 04:58:55 PM
Post by: Anonymous on April 03, 2016, 04:58:55 PM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
Did you not meet your grandmother iron horse jockey?
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2016, 06:04:12 PM
Post by: Anonymous on April 03, 2016, 06:04:12 PM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
Did you not meet your grandmother iron horse jockey?
Sadly she died when my mom was pregnant with me.
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2016, 06:36:25 PM
Post by: Anonymous on April 03, 2016, 06:36:25 PM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
No offense brother, but what do you look like? Do you look white or Oriental?
Title: Re: Asian Recipes
Post by: Anonymous on April 03, 2016, 06:43:01 PM
Post by: Anonymous on April 03, 2016, 06:43:01 PM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
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.
Title: Re: Asian Recipes
Post by: Anonymous on April 04, 2016, 02:03:15 AM
Post by: Anonymous on April 04, 2016, 02:03:15 AM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
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
Title: Re: Asian Recipes
Post by: Anonymous on April 05, 2016, 03:15:10 PM
Post by: Anonymous on April 05, 2016, 03:15:10 PM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
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.
Title: Re: Asian Recipes
Post by: Anonymous on April 07, 2016, 12:52:03 AM
Post by: Anonymous on April 07, 2016, 12:52:03 AM
My grandmother was Japanese. I am mostly German and scottish though. Sadly I have no connection to that part of my heritage.Quote from: "iron horse jockey"
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.
Title: Re: Asian Recipes
Post by: Anonymous on April 27, 2016, 04:24:09 PM
Post by: Anonymous on April 27, 2016, 04:24:09 PM
*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
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on May 13, 2016, 10:05:29 PM
Post by: priscilla1961 on May 13, 2016, 10:05:29 PM
I am making spicy Chinese chicken tacos tonight.Quote from: "Fashionista"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.
Title: Re: Asian Recipes
Post by: Anonymous on May 15, 2016, 04:15:55 PM
Post by: Anonymous on May 15, 2016, 04:15:55 PM
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
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.
Title: Re: Asian Recipes
Post by: Anonymous on June 28, 2016, 08:36:56 PM
Post by: Anonymous on June 28, 2016, 08:36:56 PM
•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
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
Title: Re: Asian Recipes
Post by: priscilla1961 on July 22, 2016, 05:39:54 PM
Post by: priscilla1961 on July 22, 2016, 05:39:54 PM
Cantonese style beef braised stew.Quote from: "Fashionista"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 leafDirections:
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
Title: Re: Asian Recipes
Post by: Anonymous on July 30, 2016, 02:45:31 PM
Post by: Anonymous on July 30, 2016, 02:45:31 PM
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
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.
Title: Re: Asian Recipes
Post by: Anonymous on August 03, 2016, 09:28:53 PM
Post by: Anonymous on August 03, 2016, 09:28:53 PM
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
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 05, 2016, 12:22:45 AM
Post by: priscilla1961 on August 05, 2016, 12:22:45 AM
Title: Re: Asian Recipes
Post by: Anonymous on August 18, 2016, 10:00:08 PM
Post by: Anonymous on August 18, 2016, 10:00:08 PM
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)
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
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 02, 2016, 12:01:04 PM
Post by: priscilla1961 on September 02, 2016, 12:01:04 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on September 08, 2016, 08:44:24 PM
Post by: priscilla1961 on September 08, 2016, 08:44:24 PM
Title: Re: Asian Recipes
Post by: Rambo Wong on September 28, 2016, 07:28:17 PM
Post by: Rambo Wong on September 28, 2016, 07:28:17 PM
Title: Re: Asian Recipes
Post by: Anonymous on September 29, 2016, 07:38:41 AM
Post by: Anonymous on September 29, 2016, 07:38:41 AM
Holy Angelina Jolie! the Asian food is so better than the western food! and more health and more better taste!Quote from: "Rambo Wong"
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?
Title: Re: Asian Recipes
Post by: Anonymous on October 07, 2016, 12:31:37 AM
Post by: Anonymous on October 07, 2016, 12:31:37 AM
•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
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 07, 2016, 12:49:25 AM
Post by: priscilla1961 on October 07, 2016, 12:49:25 AM
Chinese tangerine beefQuote from: "Fashionista"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 diagonalDirections:
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 08, 2016, 09:24:11 AM
Post by: priscilla1961 on October 08, 2016, 09:24:11 AM
Title: Re: Asian Recipes
Post by: Twenty Dollars on October 08, 2016, 09:46:29 AM
Post by: Twenty Dollars on October 08, 2016, 09:46:29 AM
Never really looked at this thread. It's a gold mine. Not too famillar with Asian cuisines, although I adore this type of cooking. Recommendations for wines, or simply a cold beer?
Title: Re: Asian Recipes
Post by: priscilla1961 on October 08, 2016, 09:54:46 AM
Post by: priscilla1961 on October 08, 2016, 09:54:46 AM
(//%3C/s%3Ehttp://i1359.photobucket.com/albums/q785/seamajor1/Mobile%20Uploads/2016-09/813087BB-1242-42F8-BD1D-F76EFCD4CDDD_zpsabzexzdk.jpg%3Ce%3E)(//http)
Never really looked at this thread. It's a gold mine. Not too famillar with Asian cuisines, although I adore this type of cooking. Recommendations for wines, or simply a cold beer?
Tsingtao, taste like the Heineken. My son in law like Tsingtao.
I buy the Pinot Noir for the Thanksgiving.
Title: Re: Asian Recipes
Post by: Twenty Dollars on October 08, 2016, 10:26:48 AM
Post by: Twenty Dollars on October 08, 2016, 10:26:48 AM
If I could, I'd send a couple of bottles of this for your Thanksgiving. All to enjoy.
Title: Re: Asian Recipes
Post by: Anonymous on October 08, 2016, 11:51:45 AM
Post by: Anonymous on October 08, 2016, 11:51:45 AM
Chinese scallion pancake with turkey, and hoisin sauce.Quote from: "priscilla1961"
And you can substitute lettuce leaves..
There are lots of ways to put a Chinese spin on North American holiday meal traditions.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 20, 2016, 10:54:33 PM
Post by: priscilla1961 on October 20, 2016, 10:54:33 PM
Ingredients
2 large white potatoes
4 dry chili peppers
1 teaspoon Sichuan peppercorns (optional)
1 teaspoon of salt or as needed
1/2 tablespoon light soy sauce
2 garlic cloves, minced
2 teaspoons black vinegar
1 tablespoon vegetable cooking oil
Spring onion for garnish
Instructions
Wash the potatoes and then cut into shreds of similar size.
Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, Sichuan pepper and sliced garlic to stir-fry for the aroma.
Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce and black vinegar. Mix evenly.
Title: Re: Asian Recipes
Post by: Anonymous on October 21, 2016, 09:17:57 AM
Post by: Anonymous on October 21, 2016, 09:17:57 AM
The Chinese spicy and sour potato.Quote from: "priscilla1961"
Ingredients
2 large white potatoes
4 dry chili peppers
1 teaspoon Sichuan peppercorns (optional)
1 teaspoon of salt or as needed
1/2 tablespoon light soy sauce
2 garlic cloves, minced
2 teaspoons black vinegar
1 tablespoon vegetable cooking oil
Spring onion for garnish
Instructions
Wash the potatoes and then cut into shreds of similar size.
Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, Sichuan pepper and sliced garlic to stir-fry for the aroma.
Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce and black vinegar. Mix evenly.(//%3C/s%3E%3CURL%20url=%22http://www.chinasichuanfood.com/wp-content/uploads/2012/08/spicy-and-sour-potato-shreds-5.jpg%22%3E%3CLINK_TEXT%20text=%22http://www.chinasichuanfood.com/wp-cont%20...%20reds-5.jpg%22%3Ehttp://www.chinasichuanfood.com/wp-content/uploads/2012/08/spicy-and-sour-potato-shreds-5.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Thank you Priscilla..
I make this once in a while for our meatless Mondays.
Title: Re: Asian Recipes
Post by: Twenty Dollars on October 21, 2016, 10:21:17 AM
Post by: Twenty Dollars on October 21, 2016, 10:21:17 AM
The Chinese spicy and sour potato.Quote from: "priscilla1961"
Ingredients
2 large white potatoes
4 dry chili peppers
1 teaspoon Sichuan peppercorns (optional)
1 teaspoon of salt or as needed
1/2 tablespoon light soy sauce
2 garlic cloves, minced
2 teaspoons black vinegar
1 tablespoon vegetable cooking oil
Spring onion for garnish
Instructions
Wash the potatoes and then cut into shreds of similar size.
Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, Sichuan pepper and sliced garlic to stir-fry for the aroma.
Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce and black vinegar. Mix evenly.(//%3C/s%3E%3CURL%20url=%22http://www.chinasichuanfood.com/wp-content/uploads/2012/08/spicy-and-sour-potato-shreds-5.jpg%22%3E%3CLINK_TEXT%20text=%22http://www.chinasichuanfood.com/wp-cont%20...%20reds-5.jpg%22%3Ehttp://www.chinasichuanfood.com/wp-content/uploads/2012/08/spicy-and-sour-potato-shreds-5.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
This looks like something I can manage. Don't think I can find Szechwan pepper corns or black vinegar. Black vinegar. A substitute? Thank you.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 22, 2016, 03:34:43 PM
Post by: priscilla1961 on October 22, 2016, 03:34:43 PM
Title: Re: Asian Recipes
Post by: Twenty Dollars on October 22, 2016, 05:50:27 PM
Post by: Twenty Dollars on October 22, 2016, 05:50:27 PM
Hello Priscilla. Was kind of humid today. Like it's time to jump into the pool and have a beer. My niece is here for a few days. We went to a nice restaurant last night. I had a Dorado dish with a thick garlic sause over potato and Brussel sprouts. Was excellent. My niece had pasta. Gonna go easy tonight.
Title: Re: Asian Recipes
Post by: Anonymous on October 22, 2016, 06:14:43 PM
Post by: Anonymous on October 22, 2016, 06:14:43 PM
(//%3C/s%3Ehttp://i1359.photobucket.com/albums/q785/seamajor1/AE5C0318-AFFB-434E-BB5F-A20713BD0553_zpsa1iqj4as.jpg%3Ce%3E)(//http)
Hello Priscilla. Was kind of humid today. Like it's time to jump into the pool and have a beer. My niece is here for a few days. We went to a nice restaurant last night. I had a Dorado dish with a thick garlic sause over potato and Brussel sprouts. Was excellent. My niece had pasta. Gonna go easy tonight.
Fuck, you are not allowed to chat with my mommy.
Title: Re: Asian Recipes
Post by: Anonymous on October 22, 2016, 06:15:41 PM
Post by: Anonymous on October 22, 2016, 06:15:41 PM
Title: Re: Asian Recipes
Post by: Anonymous on October 22, 2016, 06:18:11 PM
Post by: Anonymous on October 22, 2016, 06:18:11 PM
(//%3C/s%3Ehttp://i1359.photobucket.com/albums/q785/seamajor1/AE5C0318-AFFB-434E-BB5F-A20713BD0553_zpsa1iqj4as.jpg%3Ce%3E)(//http)
Hello Priscilla. Was kind of humid today. Like it's time to jump into the pool and have a beer. My niece is here for a few days. We went to a nice restaurant last night. I had a Dorado dish with a thick garlic sause over potato and Brussel sprouts. Was excellent. My niece had pasta. Gonna go easy tonight.
[C/quote]
Fuck, you are not allowed to chat with my Mommy.
Title: Re: Asian Recipes
Post by: Twenty Dollars on October 23, 2016, 08:59:04 AM
Post by: Twenty Dollars on October 23, 2016, 08:59:04 AM
(//%3C/s%3Ehttp://i1359.photobucket.com/albums/q785/seamajor1/AE5C0318-AFFB-434E-BB5F-A20713BD0553_zpsa1iqj4as.jpg%3Ce%3E)(//http)
Hello Priscilla. Was kind of humid today. Like it's time to jump into the pool and have a beer. My niece is here for a few days. We went to a nice restaurant last night. I had a Dorado dish with a thick garlic sause over potato and Brussel sprouts. Was excellent. My niece had pasta. Gonna go easy tonight.
[C/quote]
Fuck, you are not allowed to chat with my Mommy.:rules:
She started it? You need to be more like her. So call the Cops?
Title: Re: Asian Recipes
Post by: priscilla1961 on October 23, 2016, 11:44:46 PM
Post by: priscilla1961 on October 23, 2016, 11:44:46 PM
(//%3C/s%3Ehttp://i1359.photobucket.com/albums/q785/seamajor1/AE5C0318-AFFB-434E-BB5F-A20713BD0553_zpsa1iqj4as.jpg%3Ce%3E)(//http)
Hello Priscilla. Was kind of humid today. Like it's time to jump into the pool and have a beer. My niece is here for a few days. We went to a nice restaurant last night. I had a Dorado dish with a thick garlic sause over potato and Brussel sprouts. Was excellent. My niece had pasta. Gonna go easy tonight.
mmmmm, it must be delicious.
Title: Re: Asian Recipes
Post by: Twenty Dollars on October 24, 2016, 08:50:06 AM
Post by: Twenty Dollars on October 24, 2016, 08:50:06 AM
Title: Re: Asian Recipes
Post by: priscilla1961 on November 03, 2016, 09:47:20 PM
Post by: priscilla1961 on November 03, 2016, 09:47:20 PM
Ingredients
1 tablespoon sesame oil
8 bone-in chicken thighs (2 3/4 pounds), skinned
Cooking spray
1/4 cup lower-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons fresh orange juice
5 teaspoons hoisin sauce
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons toasted sesame seeds
2 tablespoons sliced green onions
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.
2. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
3. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.
Title: Re: Asian Recipes
Post by: Anonymous on November 05, 2016, 02:18:31 PM
Post by: Anonymous on November 05, 2016, 02:18:31 PM
Sesame ginger chickenQuote from: "priscilla1961"
Ingredients
1 tablespoon sesame oil
8 bone-in chicken thighs (2 3/4 pounds), skinned
Cooking spray
1/4 cup lower-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons fresh orange juice
5 teaspoons hoisin sauce
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons toasted sesame seeds
2 tablespoons sliced green onions
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.
2. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
3. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.(//%3C/s%3E%3CURL%20url=%22http://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/sesame-ginger-chicken-oh.jpg?itok=jHThMnap%22%3E%3CLINK_TEXT%20text=%22http://cdn-image.myrecipes.com/sites/de%20...%20k=jHThMnap%22%3Ehttp://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/sesame-ginger-chicken-oh.jpg?itok=jHThMnap%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Sesame ginger chicken is so good.
Title: Re: Asian Recipes
Post by: Anonymous on November 08, 2016, 07:02:03 PM
Post by: Anonymous on November 08, 2016, 07:02:03 PM
Title: Re: Asian Recipes
Post by: Anonymous on November 12, 2016, 07:33:59 PM
Post by: Anonymous on November 12, 2016, 07:33:59 PM
6 ounces ground pork
2 teaspoons low-sodium soy sauce
4 garlic cloves, finely chopped
2 tablespoons finely chopped peeled fresh ginger
1 pound long beans, cut into 3-inch lengths, or green beans, halved crosswise
2 tablespoons canola oil
1 shallot, thinly sliced
2 tablespoons Shaoxing rice wine or sake
Kosher salt
Freshly ground pepper
1 teaspoon distilled white vinegar
1. In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.
2. In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.
3. In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.
4. Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.
Title: Re: Asian Recipes
Post by: Anonymous on November 17, 2016, 09:27:40 PM
Post by: Anonymous on November 17, 2016, 09:27:40 PM
6 dried shiitake mushrooms
4 boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons brown sugar
1 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
Fine salt and white pepper
2 tablespoons vegetable oil
2 cloves garlic, minced
1 Chinese sausage, sliced diagonally into 1/4-inch pieces
1 cup white jasmine rice, rinsed and drained
1 1/2 cups chicken stock
2 scallions, finely chopped
In a small bowl, soak the mushrooms in warm water until soft, about 30 minutes. Rinse the mushrooms and pat dry. Remove the stems, thinly slice the caps and set aside.
Mix the chicken, brown sugar, cornstarch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, 1/8 salt and 1/4 teaspoon pepper in a medium bowl. Cover and place in the refrigerator to marinate for at least 20 minutes.
In a wok or large nonstick pan over high heat, add the vegetable oil, swirling to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms, stir-fry for 30 seconds more. Transfer to a platter and set aside.
Place the rice and chicken stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, allowing the rice to steam for 15 minutes.
Spread the chicken stir-fry over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 15 minutes. Stir thoroughly, garnish with scallions and serve immediately.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 17, 2016, 10:05:25 PM
Post by: priscilla1961 on November 17, 2016, 10:05:25 PM
Clay pot chicken with shiitake mushrooms and Chinese sausageQuote from: "Fashionista"Ingredients:
6 dried shiitake mushrooms
4 boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons brown sugar
1 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
Fine salt and white pepper
2 tablespoons vegetable oil
2 cloves garlic, minced
1 Chinese sausage, sliced diagonally into 1/4-inch pieces
1 cup white jasmine rice, rinsed and drained
1 1/2 cups chicken stock
2 scallions, finely choppedDirections:
In a small bowl, soak the mushrooms in warm water until soft, about 30 minutes. Rinse the mushrooms and pat dry. Remove the stems, thinly slice the caps and set aside.
Mix the chicken, brown sugar, cornstarch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, 1/8 salt and 1/4 teaspoon pepper in a medium bowl. Cover and place in the refrigerator to marinate for at least 20 minutes.
In a wok or large nonstick pan over high heat, add the vegetable oil, swirling to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms, stir-fry for 30 seconds more. Transfer to a platter and set aside.
Place the rice and chicken stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, allowing the rice to steam for 15 minutes.
Spread the chicken stir-fry over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 15 minutes. Stir thoroughly, garnish with scallions and serve immediately.(//%3C/s%3E%3CURL%20url=%22http://cook.sndimg.com/content/dam/images/cook/fullset/2011/9/15/0/CCFDH304_Clay-Pot-Chicken-with-Shiitake-Mushrooms-and-Chinese-Sausage-Recipe_s4x3.jpg/jcr:content/renditions/cq5dam.web.266.200.jpeg%22%3E%3CLINK_TEXT%20text=%22http://cook.sndimg.com/content/dam/imag%20...%206.200.jpeg%22%3Ehttp://cook.sndimg.com/content/dam/images/cook/fullset/2011/9/15/0/CCFDH304_Clay-Pot-Chicken-with-Shiitake-Mushrooms-and-Chinese-Sausage-Recipe_s4x3.jpg/jcr:content/renditions/cq5dam.web.266.200.jpeg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
delicious
Title: Re: Asian Recipes
Post by: Twenty Dollars on November 18, 2016, 08:40:33 AM
Post by: Twenty Dollars on November 18, 2016, 08:40:33 AM
Anyone remember his favorite?
Title: Re: Asian Recipes
Post by: Anonymous on November 18, 2016, 09:01:02 AM
Post by: Anonymous on November 18, 2016, 09:01:02 AM
(//%3C/s%3Ehttp://i1359.photobucket.com/albums/q785/seamajor1/Mobile%20Uploads/2016-11/4D2441CF-CAD7-4322-9BF2-CDFF84D9574C_zpsxeh0rzjn.jpg%3Ce%3E)(//http)
Anyone remember his favorite?
His favourite was killing people..
I know you are making a point with this avatar..
Same rules apply as with SCOUSE, so I will not do anything about it..
But, you should know Shen Li will lose it when she sees that avatar..
Her paternal grandparents were killed under Mao's reign of terror.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 18, 2016, 05:27:17 PM
Post by: priscilla1961 on November 18, 2016, 05:27:17 PM
Title: Re: Asian Recipes
Post by: Anonymous on November 18, 2016, 07:34:59 PM
Post by: Anonymous on November 18, 2016, 07:34:59 PM
.Quote from: "Twenty Dollars"
Wrong thread to take a stand TD. Fash and Priscilla are not responsible for the holocaust.
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on November 19, 2016, 08:16:45 PM
Post by: @realAzhyaAryola on November 19, 2016, 08:16:45 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on November 20, 2016, 05:32:04 PM
Post by: priscilla1961 on November 20, 2016, 05:32:04 PM
Ingredients
1½ cups bean sprouts
2 scallions
2 teaspoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
½ tablespoon shaoxing wine
¼ teaspoon freshly ground white pepper
8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for "wonton noodles") or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying
3 tablespoons oil
Instructions
Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.
Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very well.
Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.
Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.
Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously (don't stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.
After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish.
Plate and serve!
Title: Re: Asian Recipes
Post by: Anonymous on November 21, 2016, 10:46:05 AM
Post by: Anonymous on November 21, 2016, 10:46:05 AM
CANTONESE SOY SAUCE PAN-FRIED NOODLESQuote from: "priscilla1961"
Ingredients
1½ cups bean sprouts
2 scallions
2 teaspoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
½ tablespoon shaoxing wine
¼ teaspoon freshly ground white pepper
8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for "wonton noodles") or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying
3 tablespoons oil
Instructions
Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.
Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very well.
Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.
Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.
Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously (don't stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.
After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish.
Plate and serve!(//%3C/s%3E%3CURL%20url=%22http://thewoksoflife.com/wp-content/uploads/2013/11/DSC_0207.jpg%22%3E%3CLINK_TEXT%20text=%22http://thewoksoflife.com/wp-content/upl%20...%20C_0207.jpg%22%3Ehttp://thewoksoflife.com/wp-content/uploads/2013/11/DSC_0207.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That looks like something I would like to try.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 02, 2016, 11:29:06 PM
Post by: priscilla1961 on December 02, 2016, 11:29:06 PM
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups chicken broth
4 ounces shiitake mushrooms
2 baby bok choy
3 green onions, thinly sliced
1 tablespoon yellow miso paste, or more, to taste
FOR THE WONTONS
8 ounces medium shrimp, peeled, deveined and diced
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon oyster sauce
1 teaspoon reduced sodium soy sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1/2 teaspoon Sriracha, optional
1/4 teaspoon ground black pepper
36 2-inch won ton wrappers
DIRECTIONS:
In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms and 2 cups water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
Stir in wontons until cooked through, about 2 minutes.
Serve immediately.
Title: Re: Asian Recipes
Post by: Twenty Dollars on December 03, 2016, 08:32:14 AM
Post by: Twenty Dollars on December 03, 2016, 08:32:14 AM
Title: Re: Asian Recipes
Post by: Anonymous on December 03, 2016, 10:15:04 AM
Post by: Anonymous on December 03, 2016, 10:15:04 AM
Love won ton soup. Restaurants here can't seem get it right. Thanks for the recipe.Quote from: "Twenty Dollars"
Non East Asians seem to like it..
My husband like won ton soup better than I do.
Title: Re: Asian Recipes
Post by: Anonymous on December 10, 2016, 09:40:05 PM
Post by: Anonymous on December 10, 2016, 09:40:05 PM
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.
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.
Title: Re: Asian Recipes
Post by: Anonymous on January 02, 2017, 07:23:30 PM
Post by: Anonymous on January 02, 2017, 07:23:30 PM
•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
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 11, 2017, 10:23:52 PM
Post by: priscilla1961 on January 11, 2017, 10:23:52 PM
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.
Title: Re: Asian Recipes
Post by: Anonymous on January 12, 2017, 09:05:48 AM
Post by: Anonymous on January 12, 2017, 09:05:48 AM
ZhaijiangmianQuote from: "priscilla1961"
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.(//%3C/s%3E%3CURL%20url=%22http://f.tqn.com/y/chinesefood/1/L/K/W/1/Zhajiang-Noodles-1.jpg%22%3E%3CLINK_TEXT%20text=%22http://f.tqn.com/y/chinesefood/1/L/K/W/%20...%20dles-1.jpg%22%3Ehttp://f.tqn.com/y/chinesefood/1/L/K/W/1/Zhajiang-Noodles-1.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Very nice Priscilla..
It's also similar to Korean bibimbap.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 16, 2017, 01:22:50 AM
Post by: priscilla1961 on January 16, 2017, 01:22:50 AM
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.
Title: Re: Asian Recipes
Post by: Anonymous on January 16, 2017, 08:34:01 PM
Post by: Anonymous on January 16, 2017, 08:34:01 PM
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
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
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
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.
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on January 16, 2017, 08:43:38 PM
Post by: @realAzhyaAryola on January 16, 2017, 08:43:38 PM
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on January 16, 2017, 08:51:38 PM
Post by: @realAzhyaAryola on January 16, 2017, 08:51:38 PM
Title: Re: Asian Recipes
Post by: Anonymous on February 12, 2017, 06:37:23 PM
Post by: Anonymous on February 12, 2017, 06:37:23 PM
•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
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on February 12, 2017, 07:02:14 PM
Post by: @realAzhyaAryola on February 12, 2017, 07:02:14 PM
Yummy, Fash!
Title: Re: Asian Recipes
Post by: Anonymous on February 12, 2017, 07:03:47 PM
Post by: Anonymous on February 12, 2017, 07:03:47 PM
:thumbup:
Yummy, Fash!
It's done now..
It turned out very good Azhya.
Title: Re: Asian Recipes
Post by: Anonymous on February 25, 2017, 01:49:48 PM
Post by: Anonymous on February 25, 2017, 01:49:48 PM
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
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.
Title: Re: Asian Recipes
Post by: Anonymous on March 14, 2017, 07:48:10 PM
Post by: Anonymous on March 14, 2017, 07:48:10 PM
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
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 14, 2017, 11:55:08 PM
Post by: priscilla1961 on March 14, 2017, 11:55:08 PM
Grilled giant prawns. Oh my God.Quote from: "Azhya Aryola"(//%3C/s%3E%3CURL%20url=%22https://holyprettyapple.files.wordpress.com/2013/05/end1.jpg%22%3E%3CLINK_TEXT%20text=%22https://holyprettyapple.files.wordpress%20...%205/end1.jpg%22%3Ehttps://holyprettyapple.files.wordpress.com/2013/05/end1.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
mmmmmm Azhya.
Title: Re: Asian Recipes
Post by: IRISH KAM on March 15, 2017, 05:14:45 AM
Post by: IRISH KAM on March 15, 2017, 05:14:45 AM
They taste better than the 20 Euro Fresh ya get in a restaurant .
Title: Re: Asian Recipes
Post by: Anonymous on March 15, 2017, 09:08:07 AM
Post by: Anonymous on March 15, 2017, 09:08:07 AM
Heres a Cheap Ass Asian Microwave meal .Quote from: "IRISH KAM"
They taste better than the 20 Euro Fresh ya get in a restaurant .(//%3C/s%3E%3CURL%20url=%22http://groceries.iceland.co.uk/medias/sys_master/root/h35/hff/8853537587230.jpg%22%3E%3CLINK_TEXT%20text=%22http://groceries.iceland.co.uk/medias/s%20...%20587230.jpg%22%3Ehttp://groceries.iceland.co.uk/medias/sys_master/root/h35/hff/8853537587230.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I buy frozen broccoli and mixed vegetable once in a while, but never frozen meals.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 19, 2017, 04:25:13 PM
Post by: priscilla1961 on March 19, 2017, 04:25:13 PM
INGREDIENTS
For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1/2 cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
1/8 to 1/4 teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
PREPARATION
Start the chicken:
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
Make the orange sauce:
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
Fry the chicken:
Line a large rimmed baking sheet with paper towels.
In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
To serve:
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.
Title: Re: Asian Recipes
Post by: IRISH KAM on March 19, 2017, 10:42:23 PM
Post by: IRISH KAM on March 19, 2017, 10:42:23 PM
Ya teeth will fall oot within 6 Mths .
Title: Re: Asian Recipes
Post by: Anonymous on March 20, 2017, 03:16:47 PM
Post by: Anonymous on March 20, 2017, 03:16:47 PM
Never eat Asian Pussy .Quote from: "IRISH KAM"
Ya teeth will fall oot within 6 Mths .
Take it to RR.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 30, 2017, 08:10:04 PM
Post by: priscilla1961 on March 30, 2017, 08:10:04 PM
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
How to Make It
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.
Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
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.
Title: Re: Asian Recipes
Post by: Anonymous on March 30, 2017, 11:36:24 PM
Post by: Anonymous on March 30, 2017, 11:36:24 PM
Chinese Pork Tenderloin with Garlic-Sauced NoodlesQuote from: "priscilla1961"
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
How to Make It
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.
Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
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.(//%3C/s%3E%3CURL%20url=%22http://cdn-image.myrecipes.com/sites/default/files/image/recipes/oh/12/oh-chinese-pork-tenderloin-noodles-x.jpg%22%3E%3CLINK_TEXT%20text=%22http://cdn-image.myrecipes.com/sites/de%20...%20dles-x.jpg%22%3Ehttp://cdn-image.myrecipes.com/sites/default/files/image/recipes/oh/12/oh-chinese-pork-tenderloin-noodles-x.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That is very tasty Priscilla.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 09, 2017, 09:48:55 PM
Post by: priscilla1961 on April 09, 2017, 09:48:55 PM
Ingredients
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves
Directions
1.In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
2.Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
3.Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
4.Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Title: Re: Asian Recipes
Post by: Twenty Dollars on April 10, 2017, 11:27:16 AM
Post by: Twenty Dollars on April 10, 2017, 11:27:16 AM
Quote from: "priscilla1961"Grilled Asian Chicken
Might give this one a shot. Looks good. When you say grill, can it be on a bar b q grill over charcoal? Bet the marinade would work on pork as well?
Title: Re: Asian Recipes
Post by: Anonymous on April 10, 2017, 09:26:54 PM
Post by: Anonymous on April 10, 2017, 09:26:54 PM
Grilled Asian ChickenQuote from: "priscilla1961"
Might give this one a shot. Looks good. When you say grill, can it be on a bar b q grill over charcoal? Bet the marinade would work on pork as well?
Most definitely.
Title: Re: Asian Recipes
Post by: Twenty Dollars on April 12, 2017, 09:04:02 AM
Post by: Twenty Dollars on April 12, 2017, 09:04:02 AM
Title: Re: Asian Recipes
Post by: kiebers on April 12, 2017, 09:22:44 AM
Post by: kiebers on April 12, 2017, 09:22:44 AM
I roasted 2 chicken on my Weber yesterday. Stuffed then with limes and red onion. Tied all appendages up nice and tight so it all cooks evenly. Rubbed them with Cajun spice. Slow roasted them for 3 hours. They came out moist and succulent. Meat fell off the bone. I know it's not Asian style. I like to use dry rubs. Are there any Asian recipes for dry rubs? Whole chickens here tend to be smallish here. A kilo.Quote from: "Twenty Dollars"
I would definitely recommend this rub. It should work for just about any meat. Chicken, Beef or even fish. Did a brisket this weekend with it and it was awesome. A little bite to it (not too spicy) and the flavor was outstanding. We will use this rub again for sure.
THE INGREDIENTS YOU'LL NEED:
FOR RUB
Salt — 1 Tablespoon
Brown Sugar — 2 Tablespoon
Chili Powder — 2 Tablespoon
Cumin — 1 Teaspoon
Cayenne Pepper — 1 Teaspoon
Red Pepper Flakes — 2 Tablespoon
Minced Garlic — 1 Teaspoon
Minced Onion — 1 Teaspoon
Sweet Paprika — 2 Tablespoon
Black Peppercorn — 2 Tablespoon
FOR MOP
Salt — 1 Teaspoon
Brown Sugar — 1 Tablespoon
Red Pepper Flakes — 1 Tablespoon
Minced Garlic — 1 Tablespoon
Beer — 10 Oz (Your Fav)
Black Peppercorn — 1 Tablespoon
Apple Cider Vinegar — 1 Cup
Title: Re: Asian Recipes
Post by: Twenty Dollars on April 12, 2017, 09:41:39 AM
Post by: Twenty Dollars on April 12, 2017, 09:41:39 AM
Title: Re: Asian Recipes
Post by: Blazor on April 12, 2017, 09:45:05 AM
Post by: Blazor on April 12, 2017, 09:45:05 AM
I would definitely recommend this rub. It should work for just about any meat. Chicken, Beef or even fish. Did a brisket this weekend with it and it was awesome. A little bite to it (not too spicy) and the flavor was outstanding. We will use this rub again for sure.
THE INGREDIENTS YOU'LL NEED:
FOR RUB
Salt — 1 Tablespoon
Brown Sugar — 2 Tablespoon
Chili Powder — 2 Tablespoon
Cumin — 1 Teaspoon
Cayenne Pepper — 1 Teaspoon
Red Pepper Flakes — 2 Tablespoon
Minced Garlic — 1 Teaspoon
Minced Onion — 1 Teaspoon
Sweet Paprika — 2 Tablespoon
Black Peppercorn — 2 Tablespoon
FOR MOP
Salt — 1 Teaspoon
Brown Sugar — 1 Tablespoon
Red Pepper Flakes — 1 Tablespoon
Minced Garlic — 1 Tablespoon
Beer — 10 Oz (Your Fav)
Black Peppercorn — 1 Tablespoon
Apple Cider Vinegar — 1 Cup
This is REAL close to how I do pork bbq in the crockpot lol.
Recipes on this last page look real good. Im gonna have to look through the rest of this thread when I have time
Title: Re: Asian Recipes
Post by: Anonymous on April 12, 2017, 10:51:14 AM
Post by: Anonymous on April 12, 2017, 10:51:14 AM
I would definitely recommend this rub. It should work for just about any meat. Chicken, Beef or even fish. Did a brisket this weekend with it and it was awesome. A little bite to it (not too spicy) and the flavor was outstanding. We will use this rub again for sure.
THE INGREDIENTS YOU'LL NEED:
FOR RUB
Salt — 1 Tablespoon
Brown Sugar — 2 Tablespoon
Chili Powder — 2 Tablespoon
Cumin — 1 Teaspoon
Cayenne Pepper — 1 Teaspoon
Red Pepper Flakes — 2 Tablespoon
Minced Garlic — 1 Teaspoon
Minced Onion — 1 Teaspoon
Sweet Paprika — 2 Tablespoon
Black Peppercorn — 2 Tablespoon
FOR MOP
Salt — 1 Teaspoon
Brown Sugar — 1 Tablespoon
Red Pepper Flakes — 1 Tablespoon
Minced Garlic — 1 Tablespoon
Beer — 10 Oz (Your Fav)
Black Peppercorn — 1 Tablespoon
Apple Cider Vinegar — 1 Cup
This is REAL close to how I do pork bbq in the crockpot lol.Recipes on this last page look real good. Im gonna have to look through the rest of this thread when I have time :thumbup:
Thank you Blazor.
Title: Re: Asian Recipes
Post by: Renee on April 12, 2017, 11:38:03 AM
Post by: Renee on April 12, 2017, 11:38:03 AM
Grilled Asian ChickenQuote from: "priscilla1961"
Ingredients
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves
Directions1.In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
2.Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
3.Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
4.Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/250x250/931745.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20931745.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/250x250/931745.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I just notice that this is the exact same marinade/glaze I sometimes use for salmon fillets and salmon steaks. It works out pretty decent.
Title: Re: Asian Recipes
Post by: Blazor on April 12, 2017, 11:42:57 AM
Post by: Blazor on April 12, 2017, 11:42:57 AM
Thank you Blazor.
Most welcome, love me some Asian food. Could eat it almost every day lol.
Some of these have so many ingredients. That first trip to the grocery store gonna cost lol.
Shame so many are missing pics.
Title: Re: Asian Recipes
Post by: Anonymous on April 12, 2017, 01:44:26 PM
Post by: Anonymous on April 12, 2017, 01:44:26 PM
Thank you Blazor.
Most welcome, love me some Asian food. Could eat it almost every day lol.
Some of these have so many ingredients. That first trip to the grocery store gonna cost lol.
Shame so many are missing pics.
I am bad for not posting pictures..
Priscilla usually posts pictures.
Title: Re: Asian Recipes
Post by: Blazor on April 13, 2017, 10:14:23 AM
Post by: Blazor on April 13, 2017, 10:14:23 AM
I am bad for not posting pictures..
Priscilla usually posts pictures.
I like pictures with recipes
Title: Re: Asian Recipes
Post by: Anonymous on April 13, 2017, 01:44:55 PM
Post by: Anonymous on April 13, 2017, 01:44:55 PM
I am bad for not posting pictures..
Priscilla usually posts pictures.
I like pictures with recipesac_smile
Okay, I will do that from now on..
Azhya and Priscilla both do that and I should too.
Title: Re: Asian Recipes
Post by: Blazor on April 13, 2017, 02:05:50 PM
Post by: Blazor on April 13, 2017, 02:05:50 PM
Okay, I will do that from now on..
Azhya and Priscilla both do that and I should too.
Your efforts will be appreciated
Title: Re: Asian Recipes
Post by: Anonymous on April 13, 2017, 08:58:24 PM
Post by: Anonymous on April 13, 2017, 08:58:24 PM
•2 pounds ground pork
•2 large yellow onions, small diced
•1 large green bell pepper, seeded and small diced
•4 jalapeños, seeded and minced
•1 tablespoons olive oil
•4 cloves garlic, minced
•1 tablespoon grated fresh ginger
•1 tablespoon Sichuan peppercorns, crushed
•1 tablespoon five-spice powder
•1/4 cup low sodium soy sauce
•1/4 cup hoisin sauce
•12 ounces amber colored beer
•1 (14 ounce) can crushed tomatoes
•1 tablespoon rice wine vinegar
•Chinese hot chile oil
•Cilantro, minced
To a soup pot add ground pork, onion, bell pepper jalapenos and olive oil. Cook over medium heat until the meat is no longer pink and the vegetables start to soften. Add in garlic and ginger and saute for 30 more seconds until the garlic is fragrant.
Stir in crushed peppercorns, five-spice powder, soy sauce, hoisin sauce, beer and tomatoes. Stir to combine. Lower the heat and simmer for about an hour or until the soup has reached desired thickness. If it gets too thick simply thin out with a little chicken stock or water.
Taste and season with kosher salt if needed. Stir in vinegar.
Serve drizzled with hot chile oil and a sprinkling of cilantro.
Title: Re: Asian Recipes
Post by: Blazor on April 13, 2017, 09:17:37 PM
Post by: Blazor on April 13, 2017, 09:17:37 PM
To me chili has to have beans. I bet that would be SO good on hot dogs if it was cooked down.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 21, 2017, 12:09:27 AM
Post by: priscilla1961 on April 21, 2017, 12:09:27 AM
Ingredients
3 tablespoons vegetable oil
1 pound thin-cut boneless pork chops, sliced
1 large onion, thinly sliced
3 large carrots, peeled, sliced
3 medium zucchini (about 1-1/2 pounds), sliced
2 large sweet green peppers, seeded, cored, sliced
1 teaspoon salt
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 can (6 ounces) pineapple juice
1/3 cup ketchup
3 tablespoons distilled white vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1/2 teaspoon hot-pepper sauce
1 1/2 cups white rice, cooked following package directions
Directions
1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add pork; saute until cooked through and lightly browned, about 5 minutes. Remove pork to a plate.
2. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and carrot; saute until slightly softened, about 5 minutes. Add zucchini, green pepper and salt; cook, covered, stirring occasionally, until pepper is softened, about 8 minutes.
3. In small bowl, stir together the reserved pineapple juice, canned pineapple juice, ketchup, vinegar, soy sauce, brown sugar, cornstarch and hot sauce. Stir into the skillet. Then stir in pineapple chunks and reserved meat. Bring to simmering; cook until thickened, about 3 minutes. Serve pork over cooked white rice. Makes 6 servings.
Title: Re: Asian Recipes
Post by: Blazor on April 21, 2017, 11:09:57 AM
Post by: Blazor on April 21, 2017, 11:09:57 AM
Title: Re: Asian Recipes
Post by: priscilla1961 on May 05, 2017, 12:13:37 AM
Post by: priscilla1961 on May 05, 2017, 12:13:37 AM
Ingredients:
For the pork and marinade:
8 ounces finely shredded pork loin
¼ teaspoon salt
½ teaspoon sesame oil
1 teaspoon Shaoxing wine
½ teaspoon cornstarch
¼ teaspoon white pepper
To assemble the filling:
2 tablespoons oil
1 clove garlic, minced
10 dried black or shiitake mushrooms, soaked until softened and thinly sliced
2 medium carrots, julienned (about 1 cup)
1 cup bamboo shoots, julienned (fresh is preferred, but canned is fine too)
1 small napa cabbage, julienned (about 6 cups)
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
1 teaspoon sesame oil
½ teaspoon salt or to taste
white pepper, to taste
¼ teaspoon sugar
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
For wrapping:
1 package 8" square spring roll wrappers (this recipe makes about 20 spring rolls)
1 tablespoon cornstarch, dissolved in 1 tablespoon boiling water for sealing the spring rolls
Canola, peanut or vegetable oil, for frying
For the dipping sauce:
2 teaspoons sugar
2 teaspoons hot water
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
Instructions:
Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding ¼ cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour. It's best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they're tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you're making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
In case you're wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
To fry the spring rolls, fill a small pot (which requires less oil) with oil until it's 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!
Title: Re: Asian Recipes
Post by: Anonymous on May 05, 2017, 01:06:48 AM
Post by: Anonymous on May 05, 2017, 01:06:48 AM
Title: Re: Asian Recipes
Post by: Twenty Dollars on May 06, 2017, 11:12:24 AM
Post by: Twenty Dollars on May 06, 2017, 11:12:24 AM
Title: Re: Asian Recipes
Post by: Anonymous on May 06, 2017, 12:39:46 PM
Post by: Anonymous on May 06, 2017, 12:39:46 PM
Is there a substitute for Shaoxing wine? What is it?Quote from: "Twenty Dollars"
Dry sherry, gin, dry white wine, and apple juice.
Title: Re: Asian Recipes
Post by: priscilla1961 on May 06, 2017, 10:03:26 PM
Post by: priscilla1961 on May 06, 2017, 10:03:26 PM
Is there a substitute for Shaoxing wine? What is it?Quote from: "Twenty Dollars"
Hello Twenty Dollars.
Title: Re: Asian Recipes
Post by: Twenty Dollars on May 07, 2017, 08:43:20 AM
Post by: Twenty Dollars on May 07, 2017, 08:43:20 AM
Is there a substitute for Shaoxing wine? What is it?Quote from: "Twenty Dollars"
Hello Twenty Dollars.ac_hithere
What shakin. The ingredients for the Recipe is hard to assemble. Looks like I'll need to go up to Liberia. There a few Asian markets. Damned those look good.
Title: Re: Asian Recipes
Post by: priscilla1961 on May 22, 2017, 04:46:00 PM
Post by: priscilla1961 on May 22, 2017, 04:46:00 PM
INGREDIENTS
450 grams (1 pound) ground pork (at least 20% fat)
250 grams (1/2 pound) peeled and deveined shrimp (about 16 medium-size shrimp)
1 tablespoon freshly grated ginger
2 tablespoons light soy sauce (or regular soy sauce)
2 tablespoons Shaoxing wine (or dry sherry)
1 teaspoon sea salt
1/4 teaspoon white pepper
450 grams (1 pound) napa cabbage
4 green onions, finely chopped
2 tablespoons sesame oil
1 package frozen dumpling wrappers OR homemade steamed dumpling wrappers
INSTRUCTIONS
Prepare filling
Combine ground pork, shrimp, ginger, light soy sauce, Shaoxing wine, sesame oil, salt, and white pepper in a large bowl. Stir with a spatula until the ingredients are well combined. Cover with a plastic wrapper and allow to marinate in fridge until you're ready to wrap the dumplings.
Cut 6 to 8 pieces napa cabbage leaves (just enough to line the steamer) and keep for later. Cut the rest of the cabbage into small cubes and set aside.
Sprinkle 2 pinches of salt onto the cabbage and mix well with your hands. Allow this to sit for 10 to 15 minutes. Use a few layers of cheesecloth or paper towel to squeeze out extra water.
Just before wrapping dumplings, add the napa cabbage, green onion, and sesame oil into the pork mixture. Stir to mix well.
Wrap
Work on the dumplings one by one. You can watch this video if you're using frozen dumpling wrappers. Or watch this video if you're using homemade dumpling wrappers.
Scoop about 1 to 2 tablespoons (depends on the size of dumpling wrapper you use) of dumpling filling and place it in the center of the wrapper. If you're using pre-made dumpling wrappers, dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper. Fold both sides into a half-moon shape and pinch the middle points together. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand. Once you have sealed the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed. If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
If you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.
Cook
Line the bamboo steamers with napa cabbage leaves. Place dumplings into the steamer a finger width apart. Add two inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn't touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.
Title: Re: Asian Recipes
Post by: Anonymous on May 22, 2017, 07:33:12 PM
Post by: Anonymous on May 22, 2017, 07:33:12 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on May 31, 2017, 10:40:20 PM
Post by: priscilla1961 on May 31, 2017, 10:40:20 PM
Ingredients for Chicken:
2 chicken breasts
2 Tbsp. soy sauce
1 tsp. sesame oil
1 egg
1/4 tsp. pepper
3 Tbsp. flour
3 Tbsp cornstarch
corn or canola oil for frying
Ingredients for Sauce:
1 cup pineapple chunks
1 cup pineapple juice
1/4 c. brown sugar
1 Tbsp. cornstarch + 1 Tbsp. water
1 Tbsp. soy sauce
Directions:
1) In a bowl, cut 2 chicken breasts into chunks. Add soy sauce, sesame oil, pepper and egg. Cover and let marinate in fridge for at least 2 hours.
2) Add flour and cornstarch to chicken to create a thick batter. Heat oil in large frying pan on medium high heat. Add chicken and fry until chicken is browned, turning if necessary. Remove chicken from oil onto plate lined with paper towels.
3) In a medium saucepan, combine pineapples and pineapple juice. Bring to a boil then add brown sugar and soy sauce, and simmer for 5 minutes.
4) In a small bowl, mix cornstarch and water into a paste. Pour into sauce and stir until thick enough to coat a spoon. Pour chicken pieces into saucepan and mix until thoroughly coated. Serve with steamed white rice.
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 09:10:49 AM
Post by: Anonymous on June 01, 2017, 09:10:49 AM
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 01:03:45 PM
Post by: Blazor on June 01, 2017, 01:03:45 PM
CHINESE PINEAPPLE CHICKENQuote from: "priscilla1961"
Oh my, so good! I wanna make this!
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 01:12:15 PM
Post by: Anonymous on June 01, 2017, 01:12:15 PM
CHINESE PINEAPPLE CHICKENQuote from: "priscilla1961"
Oh my, so good! I wanna make this!
OMIGOD my Mommy is a good cook. I'd invite you over for supper in Edmonton some time, but well Mommy has a little problem. She's horny as a toad and has a thing for white guys.
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 01:15:35 PM
Post by: Blazor on June 01, 2017, 01:15:35 PM
OMIGOD my Mommy is a good cook. I'd invite you over for supper in Edmonton some time, but well Mommy has a little problem. She's horny as a toad and has a thing for white guys.:laugh3:
LMAO!
I've made something REAL similar to it, but I wanna try THIS recipe.
Yeah that may be a problem, since Im also a horny toad and find Asian women attractive as well
My gf watched me like a hawk in Chi town
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 01:46:04 PM
Post by: Anonymous on June 01, 2017, 01:46:04 PM
OMIGOD my Mommy is a good cook. I'd invite you over for supper in Edmonton some time, but well Mommy has a little problem. She's horny as a toad and has a thing for white guys.:laugh3:
LMAO!:roll:
I've made something REAL similar to it, but I wanna try THIS recipe.
Yeah that may be a problem, since Im also a horny toad and find Asian women attractive as well:laugh:
My gf watched me like a hawk in Chi town:roll:
We should all meet at Shen Li and Priscilla's house in Edmonton for supper.
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 02:31:00 PM
Post by: Blazor on June 01, 2017, 02:31:00 PM
We should all meet at Shen Li and Priscilla's house in Edmonton for supper.
Sounds good to me!
Depending on the meal I could make a good dessert to bring lol. The one I'm famous for is Earthquake cake. Its pretty much like an upside down German chocolate cake with cream cheese icing plopped on top that bakes into the cake.
Lately as a dessert wine after an Asian meal, I have been having some Asian plum wine. Think its just Kikkoman (sp?), but it tasted better than a couple of the other ones that were available. Dont think I've ever had Saki yet.
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 04:05:13 PM
Post by: Anonymous on June 01, 2017, 04:05:13 PM
We should all meet at Shen Li and Priscilla's house in Edmonton for supper.
Sounds good to me!
Depending on the meal I could make a good dessert to bring lol. The one I'm famous for is Earthquake cake. Its pretty much like an upside down German chocolate cake with cream cheese icing plopped on top that bakes into the cake.
Lately as a dessert wine after an Asian meal, I have been having some Asian plum wine. Think its just Kikkoman (sp?), but it tasted better than a couple of the other ones that were available. Dont think I've ever had Saki yet.
At Shen Li and Priscilla's house there might be baijiu before and after the meal.
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 06:14:15 PM
Post by: Anonymous on June 01, 2017, 06:14:15 PM
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 06:39:53 PM
Post by: Blazor on June 01, 2017, 06:39:53 PM
At Shen Li and Priscilla's house there might be baijiu before and after the meal.
Never heard of baijiu.
Sounds right up my alley
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 06:55:33 PM
Post by: Blazor on June 01, 2017, 06:55:33 PM
I wish I knew a few of my mom's recipes. Unfortunately, none of them are written on paper or stored on a hard drive.Quote from: "seoulbro"
My mom died unexpectedly at the age of 40. I let my sister have her belongings, but I made sure I got the recipes and photos lol. My mom couldnt cook early on, just tv dinners and hamburger helper, but she got better. Her thing was mostly baking and goodies. So I do have a lot of those recipes. Her spaghetti was the best, but the recipe is not the original. That was her bad habit, making tweaks and not modifying the recipe on paper lol. I got close to hers, but not exact, though everyone loves my spaghetti. Lots of recipes I have came from various people. Some of the lil old ladies that died, man I wish I could have access to those recipes lol.
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 07:51:15 PM
Post by: Anonymous on June 01, 2017, 07:51:15 PM
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 07:59:12 PM
Post by: Blazor on June 01, 2017, 07:59:12 PM
I was more sad for my lil brother
I really am gonna make some of the recipes in here, you watch
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 08:01:23 PM
Post by: Anonymous on June 01, 2017, 08:01:23 PM
Its ok Fash, I got a shelf of urns it seems lol. My mom, wife, even the old cat SnowbellQuote from: "Blazor":laugh: We took a moonshine jar, painted it white inside, put the ashes in, and put a kitty ribbon on the lid.
I was more sad for my lil brother:sad:
I really am gonna make some of the recipes in here, you watchac_smile
I look forward to reading those recipes Blazor..
But, you've had so much sorrow..
Too many people close to you have died too young.
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 08:04:50 PM
Post by: Blazor on June 01, 2017, 08:04:50 PM
I look forward to reading those recipes Blazor..
But, you've had so much sorrow..
Too many people close to you have died too young.
You have no idea lol. I know I seem like a fairly positive person, I believe so much shit has happened to me that any moment that something bad ISNT happening is a good moment and deserves some smiles lol
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 08:08:02 PM
Post by: Anonymous on June 01, 2017, 08:08:02 PM
I look forward to reading those recipes Blazor..
But, you've had so much sorrow..
Too many people close to you have died too young.
You have no idea lol. I know I seem like a fairly positive person, I believe so much shit has happened to me that any moment that something bad ISNT happening is a good moment and deserves some smiles lolac_drinks
I lost my dad at Christmas and I'm still grieving..
He was seventy one years old, so at least he had a longer life than your poor mother.
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 08:12:29 PM
Post by: Blazor on June 01, 2017, 08:12:29 PM
I lost my dad at Christmas and I'm still grieving..
He was seventy one years old, so at least he had a longer life than your poor mother.
(hugs from Blaze)
It does get easier, and they never fully go away. I do believe they can check in on us from time to time. At least I've felt my mom's presence a few times
My dad is next to go. They divorced when I was 1, but hes really been coming around lately since hes dying on dialysis.
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 08:14:34 PM
Post by: Anonymous on June 01, 2017, 08:14:34 PM
I lost my dad at Christmas and I'm still grieving..
He was seventy one years old, so at least he had a longer life than your poor mother.
(hugs from Blaze)
It does get easier, and they never fully go away. I do believe they can check in on us from time to time. At least I've felt my mom's presence a few times
My dad is next to go. They divorced when I was 1, but hes really been coming around lately since
Oh no Blazor..
How old is your father?
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 08:56:34 PM
Post by: Blazor on June 01, 2017, 08:56:34 PM
How old is your father?
62
My great aunt is the closest to me, she was one of the ones that raised me, shes 67, and more a man than a lot of men I know
Title: Re: Asian Recipes
Post by: Anonymous on June 01, 2017, 09:04:58 PM
Post by: Anonymous on June 01, 2017, 09:04:58 PM
How old is your father?
62
My great aunt is the closest to me, she was one of the ones that raised me, shes 67, and more a man than a lot of men I know:laugh:
Oh my goodness, only sixty two.
Title: Re: Asian Recipes
Post by: Blazor on June 01, 2017, 09:21:43 PM
Post by: Blazor on June 01, 2017, 09:21:43 PM
Oh my goodness, only sixty two.
:ohmy:
Yeah. His brother, my uncle, lived to be 52. Lung cancer got him. He was my favorite on my dads side, looked like Santa
Good thing I take after my moms side mostly lol, my great grandma lived to be 98
Title: Re: Asian Recipes
Post by: Anonymous on June 02, 2017, 12:21:47 AM
Post by: Anonymous on June 02, 2017, 12:21:47 AM
Oh my goodness, only sixty two.
:ohmy:
Yeah. His brother, my uncle, lived to be 52. Lung cancer got him. He was my favorite on my dads side, looked like Santa:laugh:
Good thing I take after my moms side mostly lol, my great grandma lived to be 98:laugh:
I hope you inherited your great grandmother's genes Blazor.
Title: Re: Asian Recipes
Post by: Blazor on June 02, 2017, 08:49:09 AM
Post by: Blazor on June 02, 2017, 08:49:09 AM
Oh my goodness, only sixty two.
:ohmy:
Yeah. His brother, my uncle, lived to be 52. Lung cancer got him. He was my favorite on my dads side, looked like Santa:laugh:
Good thing I take after my moms side mostly lol, my great grandma lived to be 98:laugh:
I hope you inherited your great grandmother's genes Blazor.
ac_smile
Me too lol. I know I have my mom's as far as youthfulness.
Title: Re: Asian Recipes
Post by: Anonymous on June 02, 2017, 08:52:53 AM
Post by: Anonymous on June 02, 2017, 08:52:53 AM
Oh my goodness, only sixty two.
:ohmy:
Yeah. His brother, my uncle, lived to be 52. Lung cancer got him. He was my favorite on my dads side, looked like Santa:laugh:
Good thing I take after my moms side mostly lol, my great grandma lived to be 98:laugh:
I hope you inherited your great grandmother's genes Blazor.
ac_smile
Me too lol. I know I have my mom's as far as youthfulness.
That's a good sign Blazor.
Title: Re: Asian Recipes
Post by: Anonymous on June 04, 2017, 07:13:32 PM
Post by: Anonymous on June 04, 2017, 07:13:32 PM
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
4 cloves garlic, chopped
2 tablespoons chopped ginger
1 teaspoon Chinese five-spice powder
2 pounds boneless center-cut pork roast
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
12 ounces wide lo mein noodles, cooked following package directions
2 scallions, thinly sliced
1.In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder. Place in a resealable plastic bag and add pork; shake to coat. Refrigerate overnight.
2.Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3.Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.
4.Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired.
Title: Re: Asian Recipes
Post by: priscilla1961 on June 04, 2017, 10:07:38 PM
Post by: priscilla1961 on June 04, 2017, 10:07:38 PM
I'm made Chinese hacked pork today.Quote from: "Fashionista"Ingredients:
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
4 cloves garlic, chopped
2 tablespoons chopped ginger
1 teaspoon Chinese five-spice powder
2 pounds boneless center-cut pork roast
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
12 ounces wide lo mein noodles, cooked following package directions
2 scallions, thinly slicedDirections:
1.In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder. Place in a resealable plastic bag and add pork; shake to coat. Refrigerate overnight.
2.Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3.Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.
4.Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired.(//%3C/s%3E%3CURL%20url=%22http://images.meredith.com/bhg/images/recipe/p_RU172409.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.meredith.com/bhg/images/r%20...%20172409.jpg%22%3Ehttp://images.meredith.com/bhg/images/recipe/p_RU172409.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
mmmmm
Title: Re: Asian Recipes
Post by: Anonymous on June 18, 2017, 04:19:03 PM
Post by: Anonymous on June 18, 2017, 04:19:03 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on June 18, 2017, 07:53:38 PM
Post by: priscilla1961 on June 18, 2017, 07:53:38 PM
A Filipino neighbour gave us fresh lumpia.Quote from: "Fashionista"(//%3C/s%3E%3CURL%20url=%22http://images3.yummy.ph/2017/02/03/fresh-lumpia.jpg%22%3Ehttp://images3.yummy.ph/2017/02/03/fresh-lumpia.jpg%3C/URL%3E%3Ce%3E)
Like fajita?
Title: Re: Asian Recipes
Post by: Anonymous on June 18, 2017, 08:10:22 PM
Post by: Anonymous on June 18, 2017, 08:10:22 PM
A Filipino neighbour gave us fresh lumpia.Quote from: "Fashionista"(//%3C/s%3E%3CURL%20url=%22http://images3.yummy.ph/2017/02/03/fresh-lumpia.jpg%22%3Ehttp://images3.yummy.ph/2017/02/03/fresh-lumpia.jpg%3C/URL%3E%3Ce%3E)
Like fajita?
No, it's quite different..
The wrapper is made from egg and flour I believe..
It's filled with lettuce and shredded carrots, garlic, onions and bean sprouts..
It's served cold too..
My husband likes them with spicy mustard.
Title: Re: Asian Recipes
Post by: priscilla1961 on June 29, 2017, 10:58:03 PM
Post by: priscilla1961 on June 29, 2017, 10:58:03 PM
Ingredients
3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions
, sliced
1 red chilli, deseeded and thinly sliced
1½ kg braising beef
, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise
(optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce
, plus more to serve
500ml beef stock
steamed bok choi and steamed rice, to serve
Method
Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Title: Re: Asian Recipes
Post by: Blazor on June 29, 2017, 11:19:19 PM
Post by: Blazor on June 29, 2017, 11:19:19 PM
Title: Re: Asian Recipes
Post by: Anonymous on June 29, 2017, 11:47:01 PM
Post by: Anonymous on June 29, 2017, 11:47:01 PM
Chinese-style braised beef one-potQuote from: "priscilla1961"
Ingredients
3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions
, sliced
1 red chilli, deseeded and thinly sliced
1½ kg braising beef
, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise
(optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce
, plus more to serve
500ml beef stock
steamed bok choi and steamed rice, to serve
Method
Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.(//%3C/s%3E%3CURL%20url=%22https://www.bbcgoodfood.com/sites/default/files/styles/recipe/public/recipe_images/recipe-image-legacy-id--513504_11.jpg?itok=Gkofqc7N%22%3E%3CLINK_TEXT%20text=%22https://www.bbcgoodfood.com/sites/defau%20...%20k=Gkofqc7N%22%3Ehttps://www.bbcgoodfood.com/sites/default/files/styles/recipe/public/recipe_images/recipe-image-legacy-id--513504_11.jpg?itok=Gkofqc7N%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I made a variation of this last week Priscilla.
Title: Re: Asian Recipes
Post by: priscilla1961 on July 12, 2017, 11:25:35 PM
Post by: priscilla1961 on July 12, 2017, 11:25:35 PM
Ingredients
1/4 cup hoisin sauce
1/4 cup honey
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek (or other Asian chili sauce)
1 2-pound boneless beef chuck roast, halved lengthwise
2 teaspoons Chinese five-spice powder
Kosher salt and freshly ground pepper
4 carrots, cut into 1/2-inch pieces
1 turnip, peeled and cut into 1/2-inch pieces
Cooked white rice, for serving (optional)
Sliced scallions, for topping
Directions
Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours.
Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.
Title: Re: Asian Recipes
Post by: Anonymous on August 04, 2017, 06:43:02 PM
Post by: Anonymous on August 04, 2017, 06:43:02 PM
2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup canned water chestnuts, drained
2 tablespoons cornstarch
1.Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
2.Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes
Title: Re: Asian Recipes
Post by: Blazor on August 04, 2017, 09:34:28 PM
Post by: Blazor on August 04, 2017, 09:34:28 PM
Title: Re: Asian Recipes
Post by: Anonymous on August 05, 2017, 02:15:57 AM
Post by: Anonymous on August 05, 2017, 02:15:57 AM
Y'all killing me! I love shrimp lol. Looks good Fash!Quote from: "Blazor"
It was a nice treat..
We don't have seafood that often.
Title: Re: Asian Recipes
Post by: Anonymous on August 05, 2017, 08:30:46 AM
Post by: Anonymous on August 05, 2017, 08:30:46 AM
I'm making shrimp with broccoli in garlic sauce tonight.Quote from: "Fashionista"Ingredients:
2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup canned water chestnuts, drained
2 tablespoons cornstarchDirections:
1.Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
2.Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/250x250/951269.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20951269.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/250x250/951269.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I've had this or something like it.
Title: Re: Asian Recipes
Post by: Anonymous on August 05, 2017, 05:51:52 PM
Post by: Anonymous on August 05, 2017, 05:51:52 PM
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 clove garlic, minced
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups snow peas
2 cups cremini mushrooms, stems discarded, caps thinly sliced
4 bunches green onions, cut into 1-inch pieces
2 large ripe but firm avocados - peeled, pitted, and cut into large chunks
1. In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
3. Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.
Title: Re: Asian Recipes
Post by: Anonymous on August 06, 2017, 08:13:46 PM
Post by: Anonymous on August 06, 2017, 08:13:46 PM
Today I'm making avocado chicken stir-fry.Quote from: "Fashionista"Ingredients:
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 clove garlic, minced
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups snow peas
2 cups cremini mushrooms, stems discarded, caps thinly sliced
4 bunches green onions, cut into 1-inch pieces
2 large ripe but firm avocados - peeled, pitted, and cut into large chunksDirections:
1. In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
3. Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/250x250/920650.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20920650.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/250x250/920650.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That looks so good, I must try it. Thanks for the recipe Fash.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 08, 2017, 09:53:55 PM
Post by: priscilla1961 on August 08, 2017, 09:53:55 PM
Ingredients
4 ounces ground pork
2 tablespoons dry sherry
1 teaspoon cornstarch
1/2 tablespoon fermented black beans, rinsed and mashed
1/2 tablespoon chili paste with garlic
1 teaspoon cayenne pepper
2 tablespoons soy sauce
3 cloves garlic, crushed
1/2 teaspoon minced fresh ginger
1 (14 ounce) package tofu, drained and cut into cubes
1 cup frozen green peas
1/2 cup chicken broth
1 tablespoon cornstarch, mixed with equal parts water
Directions
1 In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.
2 In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
3 Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.
Title: Re: Asian Recipes
Post by: Anonymous on August 08, 2017, 10:15:08 PM
Post by: Anonymous on August 08, 2017, 10:15:08 PM
I don't make it at home because my family doesn't like it.
Title: Re: Asian Recipes
Post by: Blazor on August 08, 2017, 11:38:16 PM
Post by: Blazor on August 08, 2017, 11:38:16 PM
I have never had tofu though.
Title: Re: Asian Recipes
Post by: Anonymous on August 08, 2017, 11:45:50 PM
Post by: Anonymous on August 08, 2017, 11:45:50 PM
Sounds good, I would try itQuote from: "Blazor"ac_smile
I have never had tofu though.
You've never tried tofu?
Title: Re: Asian Recipes
Post by: Blazor on August 08, 2017, 11:50:23 PM
Post by: Blazor on August 08, 2017, 11:50:23 PM
Sounds good, I would try itQuote from: "Blazor"ac_smile
I have never had tofu though.
You've never tried tofu?
ac_wot
No lol, I dont know if I've ever even seen it in person.
Title: Re: Asian Recipes
Post by: Anonymous on August 09, 2017, 12:38:24 AM
Post by: Anonymous on August 09, 2017, 12:38:24 AM
Sounds good, I would try itQuote from: "Blazor"ac_smile
I have never had tofu though.
You've never tried tofu?
ac_wot
No lol, I dont know if I've ever even seen it in person.
Title: Re: Asian Recipes
Post by: Blazor on August 09, 2017, 09:12:09 AM
Post by: Blazor on August 09, 2017, 09:12:09 AM
Sounds good, I would try itQuote from: "Blazor"ac_smile
I have never had tofu though.
You've never tried tofu?
ac_wot
No lol, I dont know if I've ever even seen it in person.
:swoon:
Im in southwest Virginia!
Where its more common to see a squirrel on your plate than tofu lol. I swear I dont think I've ever seen it in my life besides on tv and the internet lol.
Title: Re: Asian Recipes
Post by: Anonymous on August 09, 2017, 09:27:22 AM
Post by: Anonymous on August 09, 2017, 09:27:22 AM
Sounds good, I would try itQuote from: "Blazor"ac_smile
I have never had tofu though.
You've never tried tofu?
ac_wot
No lol, I dont know if I've ever even seen it in person.
:swoon:
Im in southwest Virginia!:laugh:
Where its more common to see a squirrel on your plate than tofu lol. I swear I dont think I've ever seen it in my life besides on tv and the internet lol.
I've never tried squirrel.
Title: Re: Asian Recipes
Post by: Blazor on August 09, 2017, 09:43:56 AM
Post by: Blazor on August 09, 2017, 09:43:56 AM
I've never tried squirrel.
I havent either but always wanted to. Its popular with the country folk. My Uncle use to have a freezer full of 'em.
Title: Re: Asian Recipes
Post by: Anonymous on August 09, 2017, 10:56:06 AM
Post by: Anonymous on August 09, 2017, 10:56:06 AM
I've never tried squirrel.
I havent either but always wanted to. Its popular with the country folk. My Uncle use to have a freezer full of 'em.
I would assume it tastes like rabbit.
Title: Re: Asian Recipes
Post by: Blazor on August 09, 2017, 11:22:00 AM
Post by: Blazor on August 09, 2017, 11:22:00 AM
I've never tried squirrel.
I havent either but always wanted to. Its popular with the country folk. My Uncle use to have a freezer full of 'em.
I would assume it tastes like rabbit.
At least close to it, rabbit is good
Title: Re: Asian Recipes
Post by: Anonymous on August 09, 2017, 12:12:28 PM
Post by: Anonymous on August 09, 2017, 12:12:28 PM
Ma Po TofuQuote from: "priscilla1961"
Ingredients
4 ounces ground pork
2 tablespoons dry sherry
1 teaspoon cornstarch
1/2 tablespoon fermented black beans, rinsed and mashed
1/2 tablespoon chili paste with garlic
1 teaspoon cayenne pepper
2 tablespoons soy sauce
3 cloves garlic, crushed
1/2 teaspoon minced fresh ginger
1 (14 ounce) package tofu, drained and cut into cubes
1 cup frozen green peas
1/2 cup chicken broth
1 tablespoon cornstarch, mixed with equal parts water
Directions
1 In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.
2 In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
3 Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/720x405/4529356.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20529356.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/720x405/4529356.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
It's a like a stew.
Title: Re: Asian Recipes
Post by: Anonymous on August 10, 2017, 11:25:49 PM
Post by: Anonymous on August 10, 2017, 11:25:49 PM
Pork Soup Stock
• 2 tablespoons vegetable or peanut oil
• 1 2-inch piece fresh ginger, cut into thick strips
• 4 cloves garlic, smashed
• 2-3 whole scallions, trimmed and coarsely chopped
• 2 pounds pork bones
• 4 quarts water
• salt, to taste
Noodles
• 1/2 pound pork shoulder, thinly sliced
• 1/4 cup plus 1 teaspoon light soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1 pound rice noodles
• 3 tablespoons vegetable or peanut oil
• 8-10 dried shiitake mushrooms, soaked in water until fully reconstituted (about 30 minutes), de-stemmed and thinly sliced
• 1 cup carrots, julienned
• 1 cup fresh or canned bamboo shoots, rinsed well and julienned
• 2 cups basic pork soup stock
• salt and ground white pepper, to taste
• 2 tablespoons black rice vinegar
• 2-3 whole scallions, trimmed and thinly sliced
To make the noodles:
1.In a shallow dish, marinate the sliced pork in 1 teaspoon of the soy sauce, the cornstarch, and the sugar. Cover and refrigerate for at least 20 minutes (or up to 1 day).
2.Cook the rice noodles according to the package instructions. Drain completely.
3.Heat the oil in a large skillet or wok over medium-high heat. Add the pork and cook, stirring frequently, until all the pieces are mostly opaque, about 1-2 minutes.
4.Add the mushrooms, carrot, and bamboo shoots to the pan along with a pinch of salt. Cook, stirring occasionally, for another 1-2 minutes.
5.Add the stock and the remaining 1/4 cup of soy sauce to the pan and bring just to a boil. Drop in the cooked rice noodles and stir briskly, tossing and turning the noodles with tongs or a spatula. Season with salt and white pepper to taste. Allow the noodles to fully absorb the broth so that there is no liquid in the pan.
6.Finally, stir in the vinegar and toss to distribute evenly. Transfer to a serving dish and garnish with the scallions.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 10, 2017, 11:54:18 PM
Post by: priscilla1961 on August 10, 2017, 11:54:18 PM
I will make Taiwanese pan fried rice noodles with vegetables and pork tomorrow.Quote from: "Fashionista"Ingredients:
Pork Soup Stock
• 2 tablespoons vegetable or peanut oil
• 1 2-inch piece fresh ginger, cut into thick strips
• 4 cloves garlic, smashed
• 2-3 whole scallions, trimmed and coarsely chopped
• 2 pounds pork bones
• 4 quarts water
• salt, to taste
Noodles
• 1/2 pound pork shoulder, thinly sliced
• 1/4 cup plus 1 teaspoon light soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1 pound rice noodles
• 3 tablespoons vegetable or peanut oil
• 8-10 dried shiitake mushrooms, soaked in water until fully reconstituted (about 30 minutes), de-stemmed and thinly sliced
• 1 cup carrots, julienned
• 1 cup fresh or canned bamboo shoots, rinsed well and julienned
• 2 cups basic pork soup stock
• salt and ground white pepper, to taste
• 2 tablespoons black rice vinegar
• 2-3 whole scallions, trimmed and thinly slicedDirections:
To make the noodles:
1.In a shallow dish, marinate the sliced pork in 1 teaspoon of the soy sauce, the cornstarch, and the sugar. Cover and refrigerate for at least 20 minutes (or up to 1 day).
2.Cook the rice noodles according to the package instructions. Drain completely.
3.Heat the oil in a large skillet or wok over medium-high heat. Add the pork and cook, stirring frequently, until all the pieces are mostly opaque, about 1-2 minutes.
4.Add the mushrooms, carrot, and bamboo shoots to the pan along with a pinch of salt. Cook, stirring occasionally, for another 1-2 minutes.
5.Add the stock and the remaining 1/4 cup of soy sauce to the pan and bring just to a boil. Drop in the cooked rice noodles and stir briskly, tossing and turning the noodles with tongs or a spatula. Season with salt and white pepper to taste. Allow the noodles to fully absorb the broth so that there is no liquid in the pan.
6.Finally, stir in the vinegar and toss to distribute evenly. Transfer to a serving dish and garnish with the scallions.(//%3C/s%3E%3CURL%20url=%22http://www.seriouseats.com/recipes/assets_c/2014/05/050214-taiwaneats-panfriednoodles-finished-thumb-625xauto-398675.jpg%22%3E%3CLINK_TEXT%20text=%22http://www.seriouseats.com/recipes/asse%20...%20398675.jpg%22%3Ehttp://www.seriouseats.com/recipes/assets_c/2014/05/050214-taiwaneats-panfriednoodles-finished-thumb-625xauto-398675.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
mmmmm
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2017, 12:38:02 AM
Post by: Anonymous on August 11, 2017, 12:38:02 AM
Title: Re: Asian Recipes
Post by: Blazor on August 11, 2017, 08:59:40 AM
Post by: Blazor on August 11, 2017, 08:59:40 AM
Title: Re: Asian Recipes
Post by: Anonymous on August 11, 2017, 09:02:21 AM
Post by: Anonymous on August 11, 2017, 09:02:21 AM
Does look yummy.Quote from: "Blazor"
It is Blazor.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 25, 2017, 11:25:55 PM
Post by: priscilla1961 on August 25, 2017, 11:25:55 PM
Ingredients
4 heaping tablespoons yellow bean sauce
4 heaping tablespoons honey
4 tablespoons Shaohsing rice wine or dry sherry
4 tablespoons light soy sauce
Peanut oil
1 heaping tablespoon light brown sugar
1 teaspoon dark soy sauce
6 cloves garlic, finely chopped
2-inch piece ginger, peeled and freshly grated
6 boneless, skinless chicken thighs, cut into 1 to 2-inch pieces
12 ounces Chinese long beans, trimmed and cut into thirds
1 Fresno chili, seeded and chopped for garnish
Directions
Special equipment: Four 10-inch bamboo skewers, soaked in water 30 minutes
Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.
Title: Re: Asian Recipes
Post by: Anonymous on August 25, 2017, 11:45:34 PM
Post by: Anonymous on August 25, 2017, 11:45:34 PM
BBQ Yellow Bean Chicken with Grilled Chinese Long BeansQuote from: "priscilla1961"
Ingredients
4 heaping tablespoons yellow bean sauce
4 heaping tablespoons honey
4 tablespoons Shaohsing rice wine or dry sherry
4 tablespoons light soy sauce
Peanut oil
1 heaping tablespoon light brown sugar
1 teaspoon dark soy sauce
6 cloves garlic, finely chopped
2-inch piece ginger, peeled and freshly grated
6 boneless, skinless chicken thighs, cut into 1 to 2-inch pieces
12 ounces Chinese long beans, trimmed and cut into thirds
1 Fresno chili, seeded and chopped for garnish
Directions
Special equipment: Four 10-inch bamboo skewers, soaked in water 30 minutes
Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.(//%3C/s%3E%3CURL%20url=%22http://cook.fnr.sndimg.com/content/dam/images/cook/fullset/2012/3/29/0/FNCC_ching-he-huang-barbecue-yellow-bean-chicken_s4x3.jpg.rend.hgtvcom.616.462.suffix/1351630156169.jpeg%22%3E%3CLINK_TEXT%20text=%22http://cook.fnr.sndimg.com/content/dam/%20...%2056169.jpeg%22%3Ehttp://cook.fnr.sndimg.com/content/dam/images/cook/fullset/2012/3/29/0/FNCC_ching-he-huang-barbecue-yellow-bean-chicken_s4x3.jpg.rend.hgtvcom.616.462.suffix/1351630156169.jpeg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That makes a nice meal Priscilla.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 05, 2017, 10:22:57 PM
Post by: priscilla1961 on September 05, 2017, 10:22:57 PM
Ingredients
1 package super firm tofu
1/4 cup Hoisin sauce
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
green onions for garnish
rice for serving
Instructions
Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
Drizzle with sesame oil and remove from heat.
Sprinkle with green onions and serve with rice.
Title: Re: Asian Recipes
Post by: Blazor on September 06, 2017, 10:19:38 AM
Post by: Blazor on September 06, 2017, 10:19:38 AM
Title: Re: Asian Recipes
Post by: Harry on September 06, 2017, 11:16:25 AM
Post by: Harry on September 06, 2017, 11:16:25 AM
1. Throw it in the trash.
2. Grill a steak.
Title: Re: Asian Recipes
Post by: Anonymous on September 06, 2017, 11:26:17 AM
Post by: Anonymous on September 06, 2017, 11:26:17 AM
I've never had tofu, nor seen it, only in pics, but thats the best looking tofu I've seen! lolQuote from: "Blazor"
You're fucking kidding me Blaze?
BTW, that garlic tofu is fucking good.
Title: Re: Asian Recipes
Post by: Blazor on September 06, 2017, 11:42:54 AM
Post by: Blazor on September 06, 2017, 11:42:54 AM
I've never had tofu, nor seen it, only in pics, but thats the best looking tofu I've seen! lolQuote from: "Blazor"
You're fucking kidding me Blaze?
BTW, that garlic tofu is fucking good.
Nope lol, I swear I've never seen it in a restaurant or a grocery store around here.
I bet! I would try it, looked good.
Title: Re: Asian Recipes
Post by: Anonymous on September 07, 2017, 09:25:09 AM
Post by: Anonymous on September 07, 2017, 09:25:09 AM
I've never had tofu, nor seen it, only in pics, but thats the best looking tofu I've seen! lolQuote from: "Blazor"
You're fucking kidding me Blaze?
BTW, that garlic tofu is fucking good.
Nope lol, I swear I've never seen it in a restaurant or a grocery store around here.
I bet! I would try it, looked good.
Safeway, Sobeys, Save On Foods, Costco, Walmart, and Real Canadian Superstore all carry it in the produce section.
Title: Re: Asian Recipes
Post by: Blazor on September 07, 2017, 09:30:00 AM
Post by: Blazor on September 07, 2017, 09:30:00 AM
Safeway, Sobeys, Save On Foods, Costco, Walmart, and Real Canadian Superstore all carry it in the produce section.
We have a Walmart, I'll look there next time in there lol. Produce section!
Title: Re: Asian Recipes
Post by: Anonymous on September 11, 2017, 06:11:25 PM
Post by: Anonymous on September 11, 2017, 06:11:25 PM
1 tablespoon vegetable oil
1/2 medium yellow onion, medium dice
Kosher salt
2 teaspoons Korean chili paste
1 medium zucchini, medium dice
1 cup kimchi, coarsely chopped (see What to Buy note)
I container of Korean soybean paste
1 teaspoon soy sauce
1 (14- to 16-ounce) package silken or soft tofu, drained
2 medium scallions, thinly sliced (white and light green parts only)
Steamed white or brown rice, for serving
1. Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season with salt, and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the soybean paste and soy sauce and bring to a boil. Taste and season with salt as needed.
3. Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits.
Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.
Title: Re: Asian Recipes
Post by: Angry White Male on September 12, 2017, 02:10:13 AM
Post by: Angry White Male on September 12, 2017, 02:10:13 AM
THE WHITE PEOPLE!
Title: Re: Asian Recipes
Post by: Anonymous on September 12, 2017, 02:13:42 AM
Post by: Anonymous on September 12, 2017, 02:13:42 AM
LEAVE SOME BLACKBERRIES FOR THE WHITE PEOPLE!Quote from: "Angry White Male"
THE WHITE PEOPLE!
Sorry, fresh out.
Title: Re: Asian Recipes
Post by: Angry White Male on September 12, 2017, 02:16:40 AM
Post by: Angry White Male on September 12, 2017, 02:16:40 AM
Title: Re: Asian Recipes
Post by: Anonymous on September 12, 2017, 05:17:31 PM
Post by: Anonymous on September 12, 2017, 05:17:31 PM
You keep your little yellow fingers away from the berries, OK?Quote from: "Angry White Male"
I'll try.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 21, 2017, 08:49:47 PM
Post by: priscilla1961 on September 21, 2017, 08:49:47 PM
Ingredients:
1 teaspoon cornstarch
1 tablespoon cold water
1/2 pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce 2 tablespoons hot bean sauce
1 teaspoon white sugar
3 green onions, chopped
1 teaspoon sesame oil
Directions:
1.Mix cornstarch and water in a small bowl; set aside.
2.Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
3.Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
4.Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.
Title: Re: Asian Recipes
Post by: Thiel on September 21, 2017, 09:43:03 PM
Post by: Thiel on September 21, 2017, 09:43:03 PM
Chinese mabo tofuQuote from: "priscilla1961"
Ingredients:
1 teaspoon cornstarch
1 tablespoon cold water
1/2 pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce 2 tablespoons hot bean sauce
1 teaspoon white sugar
3 green onions, chopped
1 teaspoon sesame oil
Directions:
1.Mix cornstarch and water in a small bowl; set aside.
2.Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
3.Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
4.Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/250x250/371930.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20371930.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/250x250/371930.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I believe I have had that when I was in China for business.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 21, 2017, 10:10:34 PM
Post by: priscilla1961 on September 21, 2017, 10:10:34 PM
Chinese mabo tofuQuote from: "priscilla1961"
Ingredients:
1 teaspoon cornstarch
1 tablespoon cold water
1/2 pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce 2 tablespoons hot bean sauce
1 teaspoon white sugar
3 green onions, chopped
1 teaspoon sesame oil
Directions:
1.Mix cornstarch and water in a small bowl; set aside.
2.Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
3.Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
4.Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/250x250/371930.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20371930.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/250x250/371930.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I believe I have had that when I was in China for business.
You like the tofu?
Title: Re: Asian Recipes
Post by: Thiel on September 21, 2017, 10:31:45 PM
Post by: Thiel on September 21, 2017, 10:31:45 PM
Chinese mabo tofuQuote from: "priscilla1961"
Ingredients:
1 teaspoon cornstarch
1 tablespoon cold water
1/2 pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce 2 tablespoons hot bean sauce
1 teaspoon white sugar
3 green onions, chopped
1 teaspoon sesame oil
Directions:
1.Mix cornstarch and water in a small bowl; set aside.
2.Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
3.Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
4.Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/250x250/371930.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20371930.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/250x250/371930.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I believe I have had that when I was in China for business.
You like the tofu?
It depends on how it's cooked. I don't dislike it.
Title: Re: Asian Recipes
Post by: Anonymous on September 22, 2017, 12:32:30 AM
Post by: Anonymous on September 22, 2017, 12:32:30 AM
Title: Re: Asian Recipes
Post by: Anonymous on October 02, 2017, 11:01:46 PM
Post by: Anonymous on October 02, 2017, 11:01:46 PM
•450g regular tofu
•6 middle size shitake mushroom (chopped into small pieces)
•1 tablespoon Doubanjiang (Broad bean paste)
•1-inch section shallot white
•2 cloves garlic chopped
•1 inch ginger sliced
•1 teaspoon Sichuan peppercorn powder
•1 tablespoon oil
•1 teaspoon salt
•1 tablespoon light soy sauces
•½ cup water
•salt to taste
•1 tablespoon water
•1 tablespoon starch (tapioca or corn starch)
1.Cut tofu into squares around 3 cm and chop washed shitake mushrooms. And then slice ginger, chop garlic and cut onion whites into small sections.
2.Prepare a container; pour some water with a little amount of salt. Then put the tofu cubes in to soak for about 12 minutes. Then move out and drain.
3.Prepare a small bowl, mix starch with water. Set aside.
4.Get a wok and heat up oil; add garlic, ginger and shallots in to stir fry until you can smell the aroma. Add the chopped mushrooms in and stir-fry until soft. Remove the mushrooms to one side of your wok.
5.Add Doubanjiang and Sichuan peppercorn powder; continue frying for 1 minute over slow fire.
6.Slide the tofu cubes in, add water and then add soy sauce cook. Simmer for 3 minutes. Toss your wok from time to time. Be gentle during the process and do not break the tofu cubes.
7.Add pinch of salt, mix well and serve hot. (You can also sprinkle some chopped spring onions).
Title: Re: Asian Recipes
Post by: priscilla1961 on October 04, 2017, 10:29:36 PM
Post by: priscilla1961 on October 04, 2017, 10:29:36 PM
Ingredients
Noodles:
1 pound flat wide wheat-flour noodles (udon)
Pinch sea salt
1 teaspoon toasted sesame oil
Toppings:
2 tablespoons peanut oil
1 tablespoon finely grated freshly peeled ginger root
3 red Fresno chiles, stemmed, seeded and finely chopped
2 cloves garlic, finely minced
9 ounces ground beef
1/2 cup finely diced cornichons or sweet gherkins
1 tablespoon Chinese sesame paste
1 tablespoon light soy sauce
1 tablespoon Shaoshing rice wine or dry sherry
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 teaspoon ground Sichuan peppercorns
Freshly ground white pepper
Garnish:
1/4 cup chili oil
1/4 cup toasted sesame oil
1/4 cup light soy sauce
1 tablespoon ground Sichuan peppercorns
3 red Fresno chiles, stemmed, seeded and finely diced
2 large scallions, finely chopped
1 small handful fresh cilantro, leaves and stems, finely chopped
3 to 4 cups low-sodium chicken stock, very hot
Directions
For the noodles: Bring a large pot of water to boil over high heat. Add the noodles and salt, stir, and cook until al dente, about 4 minutes. Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl. Pour the sesame oil over the noodles and toss well to coat.
For the toppings: Heat a wok over high heat until smoking and pour in the peanut oil. Add the ginger, chiles and garlic and stir-fry for 30 seconds, and then add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
Stir in the cornichons, sesame paste, soy sauce, rice wine, vinegar and peppercorns and cook until the beef begins to crisp. Season with white pepper and remove from the heat.
For the garnish: Mix together the chili oil, sesame oil, soy, peppercorns and chiles in a small bowl.
To serve, divide the noodles among 6 deep soup bowls and sprinkle the meat topping evenly over each. Pour the hot stock evenly over the noodles, and serve with the chili oil mixture, scallions and cilantro alongside at the table for garnishing.
Title: Re: Asian Recipes
Post by: Anonymous on October 05, 2017, 09:01:57 AM
Post by: Anonymous on October 05, 2017, 09:01:57 AM
Title: Re: Asian Recipes
Post by: priscilla1961 on October 22, 2017, 11:58:00 PM
Post by: priscilla1961 on October 22, 2017, 11:58:00 PM
1 1/2 lbs or 4 (6 oz) sea bass or halibut filets
1/4 cup
green onions (scallions), white parts only, finely sliced on the bias
3 tablespoons cilantro leaves
2 tablespoons canola oil
Sauce:
2 tablespoons fresh ginger, finely sliced into slivers
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon light
soy sauce
1 tablespoon
dark soy sauce
1 teaspoon oyster sauce
1 teaspoon
toasted sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground white pepper
Instructions
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.
Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.
Place the plate of fish on the steaming rack, cover tightly and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish. Carefully remove the plate from the steamer and transfer the filets to a warmed platter and spoon the sauce over the fish.
To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 01, 2017, 08:34:21 PM
Post by: priscilla1961 on November 01, 2017, 08:34:21 PM
Chicken Marinade:
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 tablespoons sesame oil
2 1/2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon cracked black pepper
Stir-Fry:
1 cup plus 2 tablespoons cornstarch
Vegetable or peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
4 tablespoons Chinese Shoaxing rice wine
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons honey
1 tablespoon sambal chili sauce
1 tablespoon Thai chili sauce
1 lemon, zest and juice
Toasted sesame seeds, for garnish
Scallions, thinly sliced on an angle, for garnish
Rice, for serving
Directions
Watch how to make this recipe.
For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.
For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.
Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.
In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.
In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.
Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.
Serve warm over rice.
Title: Re: Asian Recipes
Post by: Berry Sweet on November 02, 2017, 02:41:27 AM
Post by: Berry Sweet on November 02, 2017, 02:41:27 AM
Title: Re: Asian Recipes
Post by: Anonymous on November 02, 2017, 09:05:49 AM
Post by: Anonymous on November 02, 2017, 09:05:49 AM
All those sauces are just insane!!Quote from: "Berry Sweet"
Do you like it Berry?
Title: Re: Asian Recipes
Post by: priscilla1961 on November 02, 2017, 10:13:22 PM
Post by: priscilla1961 on November 02, 2017, 10:13:22 PM
INGREDIENTS
600g pork loin medallions, thinly sliced
2 tablespoons brown sugar
1 1/2 tablespoons Fountain Soy Sauce
1/2 teaspoon Chinese five spice
2 teaspoons fish sauce
200g packet dried rice stick noodles
1 1/2 tablespoons vegetable oil
1 red onion, halved, cut into thin wedges
2cm piece fresh ginger, peeled, finely grated
2 garlic cloves, crushed
1 red capsicum, thinly sliced
1 carrot, halved, sliced diagonally
1 bunch baby pak choy, roughly chopped
250g snow peas, trimmed
1/4 cup Massel chicken style liquid stock
1/4 cup oyster sauce
1/4 cup dry roasted cashews
1 green onion, thinly sliced
1 long red chilli, sliced diagonally
METHOD
Step 1
Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
Step 2
Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
Step 3
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.
Step 4
Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.
Title: Re: Asian Recipes
Post by: realgrimm on November 09, 2017, 03:15:41 PM
Post by: realgrimm on November 09, 2017, 03:15:41 PM
Title: Re: Asian Recipes
Post by: Blazor on November 09, 2017, 04:56:17 PM
Post by: Blazor on November 09, 2017, 04:56:17 PM
Just ate one of these and they are absolutely disgusting... and the after taste is what I'd think it'd be like if your job entailed cleaning animal nuts with your mouth all dayQuote from: "realgrimm":yuk:
That'll learn ya to buy snacks while having the munchies lol
Title: Re: Asian Recipes
Post by: kiebers on November 09, 2017, 05:34:40 PM
Post by: kiebers on November 09, 2017, 05:34:40 PM
Just ate one of these and they are absolutely disgusting... and the after taste is what I'd think it'd be like if your job entailed cleaning animal nuts with your mouth all dayQuote from: "realgrimm":yuk:
That'll learn ya to buy snacks while having the munchies lol:Ghelyon:
:laugh:
I think if the word durian is involved, I ain't touching it. LOL
Title: Re: Asian Recipes
Post by: Blazor on November 09, 2017, 07:20:17 PM
Post by: Blazor on November 09, 2017, 07:20:17 PM
I think if the word durian is involved, I ain't touching it. LOL
I've never heard of it before, but it reminds me of Lord of the Rings in a way lol, Durin's folk (dwarves) lol.
Title: Re: Asian Recipes
Post by: realgrimm on November 09, 2017, 07:23:08 PM
Post by: realgrimm on November 09, 2017, 07:23:08 PM
Just ate one of these and they are absolutely disgusting... and the after taste is what I'd think it'd be like if your job entailed cleaning animal nuts with your mouth all dayQuote from: "realgrimm":yuk:
That'll learn ya to buy snacks while having the munchies lol:Ghelyon:
:laugh:
I think if the word durian is involved, I ain't touching it. LOL
I gave the rest of the 1 pack to my dogs now her breath reeks
Title: Re: Asian Recipes
Post by: Blazor on November 09, 2017, 07:44:53 PM
Post by: Blazor on November 09, 2017, 07:44:53 PM
I gave the rest of the 1 pack to my dogs now her breath reeks:beurk:
Oh man
Title: Re: Asian Recipes
Post by: kiebers on November 09, 2017, 07:47:54 PM
Post by: kiebers on November 09, 2017, 07:47:54 PM
Title: Re: Asian Recipes
Post by: kiebers on November 09, 2017, 07:49:13 PM
Post by: kiebers on November 09, 2017, 07:49:13 PM
I think if the word durian is involved, I ain't touching it. LOL
I've never heard of it before, but it reminds me of Lord of the Rings in a way lol, Durin's folk (dwarves) lol.
It really smells bad from what I have heard. To the point of gag worthy.
Title: Re: Asian Recipes
Post by: Blazor on November 09, 2017, 07:54:36 PM
Post by: Blazor on November 09, 2017, 07:54:36 PM
I think if the word durian is involved, I ain't touching it. LOL
I've never heard of it before, but it reminds me of Lord of the Rings in a way lol, Durin's folk (dwarves) lol.
It really smells bad from what I have heard. To the point of gag worthy.
So worse than a dwarf, more like an orc
Title: Re: Asian Recipes
Post by: kiebers on November 09, 2017, 08:05:15 PM
Post by: kiebers on November 09, 2017, 08:05:15 PM
So worse than a dwarf, more like an orc:laugh:
I believe you nailed it....Or Gollums breath....LOL
Title: Re: Asian Recipes
Post by: Anonymous on November 09, 2017, 08:12:22 PM
Post by: Anonymous on November 09, 2017, 08:12:22 PM
Title: Re: Asian Recipes
Post by: Blazor on November 09, 2017, 08:15:51 PM
Post by: Blazor on November 09, 2017, 08:15:51 PM
So worse than a dwarf, more like an orc:laugh:
I believe you nailed it....Or Gollums breath....LOL
"nasty lil elves twisted it"
Title: Re: Asian Recipes
Post by: realgrimm on November 09, 2017, 08:41:25 PM
Post by: realgrimm on November 09, 2017, 08:41:25 PM
The durian is an acquired taste and smell.Quote from: "Fashionista"
It shouldn't be classified as a cookie thats for sure
Title: Re: Asian Recipes
Post by: Anonymous on November 09, 2017, 08:50:30 PM
Post by: Anonymous on November 09, 2017, 08:50:30 PM
The durian is an acquired taste and smell.Quote from: "Fashionista"
It shouldn't be classified as a cookie thats for sure
I don't eat cookies, but if I did, they wouldn't be durian flavoured.
Title: Re: Asian Recipes
Post by: Anonymous on November 10, 2017, 09:14:29 AM
Post by: Anonymous on November 10, 2017, 09:14:29 AM
Just ate one of these and they are absolutely disgusting... and the after taste is what I'd think it'd be like if your job entailed cleaning animal nuts with your mouth all dayQuote from: "realgrimm":yuk: (//%3C/s%3E%3CURL%20url=%22https://cdn6.bigcommerce.com/s-yy1mcp9oop/images/stencil/1280x1280/products/657/966/Durian_Cottage_Coffee_Roll_120g__02314.1502235701.jpg%22%3E%3CLINK_TEXT%20text=%22https://cdn6.bigcommerce.com/s-yy1mcp9o%20...%20235701.jpg%22%3Ehttps://cdn6.bigcommerce.com/s-yy1mcp9oop/images/stencil/1280x1280/products/657/966/Durian_Cottage_Coffee_Roll_120g__02314.1502235701.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Title: Re: Asian Recipes
Post by: priscilla1961 on November 14, 2017, 11:18:45 PM
Post by: priscilla1961 on November 14, 2017, 11:18:45 PM
Ingredients
2 tablespoons cooking oil divided
3 eggplant small, cut into long strips
2 cloves garlic finely minced
1 red chile pepper finely minced
1/2 inch fresh ginger peeled and finely minced
1 green onion chopped
1 tablespoon soy sauce
1 tablespoon black vinegar Chinese black vinegar
1/2 teaspoon sugar
Instructions
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
Title: Re: Asian Recipes
Post by: Bricktop on November 14, 2017, 11:26:12 PM
Post by: Bricktop on November 14, 2017, 11:26:12 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on November 14, 2017, 11:32:15 PM
Post by: priscilla1961 on November 14, 2017, 11:32:15 PM
You cook number one yum yum!!!Quote from: "Bricktop"
Thank you
Title: Re: Asian Recipes
Post by: priscilla1961 on November 19, 2017, 12:43:37 AM
Post by: priscilla1961 on November 19, 2017, 12:43:37 AM
INGREDIENTS
2 lbs ground lean pork
PORK MARINADE
2 tablespoons cornstarch
2 tablespoons rice wine vinegar
2 tablespoons dry sherry
1 teaspoon salt
VEGETABLES FOR FILLING
10 -12 cups cabbage, shredded
12 ounces carrots, shredded
1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded
8 -10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded
1 bunch green onion, thinly sliced
BINDER FOR FILLING
2 tablespoons cornstarch
1 teaspoon sugar
1⁄2 teaspoon white pepper
4 tablespoons soy sauce
1 -2 teaspoon sesame oil
1 -2 tablespoon dry sherry
WRAPPERS
50 spring roll wrappers, paper-thin wheat-based, thawed if frozen. Wei-Chan brand recommended
SEALER FOR ROLLS
4 tablespoons all-purpose flour
6 tablespoons water
OIL FOR FRYING
1 quart vegetable oil
DIPPING SAUCE
2 tablespoons hot sauce, Frank's or Durkee brand recommended
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dry sherry
DIRECTIONS
Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
Title: Re: Asian Recipes
Post by: Anonymous on November 19, 2017, 01:57:25 PM
Post by: Anonymous on November 19, 2017, 01:57:25 PM
Chinese spring rollsQuote from: "priscilla1961"
INGREDIENTS
2 lbs ground lean pork
PORK MARINADE
2 tablespoons cornstarch
2 tablespoons rice wine vinegar
2 tablespoons dry sherry
1 teaspoon salt
VEGETABLES FOR FILLING
10 -12 cups cabbage, shredded
12 ounces carrots, shredded
1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded
8 -10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded
1 bunch green onion, thinly sliced
BINDER FOR FILLING
2 tablespoons cornstarch
1 teaspoon sugar
1⁄2 teaspoon white pepper
4 tablespoons soy sauce
1 -2 teaspoon sesame oil
1 -2 tablespoon dry sherry
WRAPPERS
50 spring roll wrappers, paper-thin wheat-based, thawed if frozen. Wei-Chan brand recommended
SEALER FOR ROLLS
4 tablespoons all-purpose flour
6 tablespoons water
OIL FOR FRYING
1 quart vegetable oil
DIPPING SAUCE
2 tablespoons hot sauce, Frank's or Durkee brand recommended
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dry sherry
DIRECTIONS
Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.(//%3C/s%3E%3CURL%20url=%22https://asianinspirations.com.au/wp-content/uploads/2015/01/Spring-roll.jpg%22%3E%3CLINK_TEXT%20text=%22https://asianinspirations.com.au/wp-con%20...%20g-roll.jpg%22%3Ehttps://asianinspirations.com.au/wp-content/uploads/2015/01/Spring-roll.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Looks yummy Priscilla.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 30, 2017, 09:29:57 PM
Post by: priscilla1961 on November 30, 2017, 09:29:57 PM
INGREDIENTS
Marinade
3 (700 grams) chicken bone-in, skin-on chicken thigh, chicken leg, or boneless skinless thigh (*see footnote 1)
1 teaspoon grated ginger
2 cloves garlic, grated
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1/4 teaspoon grated black pepper
1/4 teaspoon salt
Chicken stew
1 tablespoon vegetable oil
1 whole star anise
3 to 4 tablespoons doubanjiang (Chinese fermented spicy chili bean paste), depending on your preferred level of spiciness
1/4 teaspoon nutmeg, grated or ground
1 daikon radish (or potato, or broccoli), chopped
2 small carrots, chopped
INSTRUCTIONS
1. Combine chicken, ginger, garlic, soy sauce, Shaoxing wine, black pepper and salt in a large bowl. Mix well and marinate for 30 minutes.
2. Heat oil in a large skillet over medium heat until warm. Add star anise, doubanjiang and nutmeg powder. Turn to medium low heat. Cook and stir for 1 minute.
3. Add chicken and mix so that both sides are coated with the sauce. Cook and flip occasionally, until both sides turn golden brown. While browning the chicken, stir the sauce frequently to prevent burning.
4. Add 1 cup of water, the daikon radish, and the carrot. Turn to medium heat. Bring to a boil. Turn to medium low heat. Cover and simmer for 10 minutes. Uncover, flip chicken, and mix the radish and carrot with the sauce. Cover and continue to cook until juice runs clean when poking the thickest part with a chopstick, for 5 to 10 minutes.
5. While simmering the chicken. Add 4 cups of water to another big pot (*see footnote 2). Add noodles and cook according to the instructions.
6. Transfer cooked noodles with noodle soup into the bowls you'll serve them in. Add a few spoonfuls of sauce from the chicken stew. Top with chicken, radish, and carrot. Garnish with green onion.
Title: Re: Asian Recipes
Post by: Blazor on November 30, 2017, 09:39:11 PM
Post by: Blazor on November 30, 2017, 09:39:11 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on November 30, 2017, 09:41:42 PM
Post by: priscilla1961 on November 30, 2017, 09:41:42 PM
It is soup season :)Quote from: "Blazor"
Title: Re: Asian Recipes
Post by: Blazor on November 30, 2017, 09:47:30 PM
Post by: Blazor on November 30, 2017, 09:47:30 PM
It is soup season :)Quote from: "Blazor"
:confused1:
That time of year for soup
I like soup in the winter but not the summer.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 30, 2017, 09:49:57 PM
Post by: priscilla1961 on November 30, 2017, 09:49:57 PM
It is soup season :)Quote from: "Blazor"
:confused1:
That time of year for soupac_smile
I like soup in the winter but not the summer.
Title: Re: Asian Recipes
Post by: Blazor on November 30, 2017, 09:56:04 PM
Post by: Blazor on November 30, 2017, 09:56:04 PM
:33es8qb_th:
Title: Re: Asian Recipes
Post by: Anonymous on December 01, 2017, 01:11:47 PM
Post by: Anonymous on December 01, 2017, 01:11:47 PM
It is soup season :)Quote from: "Blazor"
:confused1:
That time of year for soupac_smile
I like soup in the winter but not the summer.
Stop hitting on Mommy.
Title: Re: Asian Recipes
Post by: Blazor on December 01, 2017, 04:17:16 PM
Post by: Blazor on December 01, 2017, 04:17:16 PM
It is soup season :)Quote from: "Blazor"
:confused1:
That time of year for soupac_smile
I like soup in the winter but not the summer.
Stop hitting on Mommy.ac_razz
Dont be jealous
lol
Title: Re: Asian Recipes
Post by: Anonymous on December 05, 2017, 09:16:13 AM
Post by: Anonymous on December 05, 2017, 09:16:13 AM
Broccoli, garlic, an onion, snap peas, cayenne peppers, ginger, hoisin sauce, and white and dark turkey cut into small pieces..
Served with rice.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 07, 2017, 09:57:00 PM
Post by: priscilla1961 on December 07, 2017, 09:57:00 PM
Ingredients
1 pound ground pork
5 spring onions (2 finely chopped, 3 sliced, to garnish)
2 1/2 ounces water chestnuts (drained, chopped)
2/3 inch fresh ginger (finely grated)
2 cloves garlic (minced)
3 teaspoons soy sauce
2 teaspoons sweet sherry
1 teaspoon sesame oil
30 wonton wrappers
5 cups chicken stock
1/4 chinese cabbage (finely shredded)
3 1/2 ounces shiitake (thinly sliced)
1 bunch baby bok choy (leaves separated)
Order ingredients now onInstacart
Directions
1 Combine ground pork, finely chopped onions, water chestnuts, ginger, garlic, soy sauce, sherry and sesame oil.
2 Fill wonton wrappers with 1 tsp filing. Brush edges with a little water then pinch together to seal. Arrange on a baking tray lined with parchment paper. Cover with a clean tea towel and chill until required.
3 Bring 4 cups stock and 1 cup water to a boil in a large wok. Line 2 bamboo steamer baskets with parchment paper. Arrange wontons in a single layer. Stack baskets, cover and place over boiling water. Reduce heat to medium and steam wontons for 4-5 mins.
4 Carefully remove baskets from wok. Add cabbage, mushrooms and bok choy to stock. Rotate baskets so that top basket is now on the bottom. Cover and return to wok. Steam for 5-7 mins, until wontons are cooked through.
5 Remove baskets. Add remaining stock to wok and bring to a boil. Divide wontons between serving bowls. Ladle broth and vegetables over top. Serve garnished with sliced spring onions.
Title: Re: Asian Recipes
Post by: Anonymous on December 07, 2017, 11:09:48 PM
Post by: Anonymous on December 07, 2017, 11:09:48 PM
Steamed Pork Dumplings in Chicken BrothQuote from: "priscilla1961"
Ingredients
1 pound ground pork
5 spring onions (2 finely chopped, 3 sliced, to garnish)
2 1/2 ounces water chestnuts (drained, chopped)
2/3 inch fresh ginger (finely grated)
2 cloves garlic (minced)
3 teaspoons soy sauce
2 teaspoons sweet sherry
1 teaspoon sesame oil
30 wonton wrappers
5 cups chicken stock
1/4 chinese cabbage (finely shredded)
3 1/2 ounces shiitake (thinly sliced)
1 bunch baby bok choy (leaves separated)
Order ingredients now onInstacart
Directions
1 Combine ground pork, finely chopped onions, water chestnuts, ginger, garlic, soy sauce, sherry and sesame oil.
2 Fill wonton wrappers with 1 tsp filing. Brush edges with a little water then pinch together to seal. Arrange on a baking tray lined with parchment paper. Cover with a clean tea towel and chill until required.
3 Bring 4 cups stock and 1 cup water to a boil in a large wok. Line 2 bamboo steamer baskets with parchment paper. Arrange wontons in a single layer. Stack baskets, cover and place over boiling water. Reduce heat to medium and steam wontons for 4-5 mins.
4 Carefully remove baskets from wok. Add cabbage, mushrooms and bok choy to stock. Rotate baskets so that top basket is now on the bottom. Cover and return to wok. Steam for 5-7 mins, until wontons are cooked through.
5 Remove baskets. Add remaining stock to wok and bring to a boil. Divide wontons between serving bowls. Ladle broth and vegetables over top. Serve garnished with sliced spring onions.(//%3C/s%3E%3CURL%20url=%22https://imageresizer.static9.net.au/0zYYI8tyfL_LZx566fD53Lyv8Bk=/700x0/smart/http%3A%2F%2Fprod.static9.net.au%2F_%2Fmedia%2FImages%2FKitchen%2F2011%2F09%2F22%2F11%2F35%2Fsteam-dumplings.jpg%22%3E%3CLINK_TEXT%20text=%22https://imageresizer.static9.net.au/0zY%20...%20plings.jpg%22%3Ehttps://imageresizer.static9.net.au/0zYYI8tyfL_LZx566fD53Lyv8Bk=/700x0/smart/http%3A%2F%2Fprod.static9.net.au%2F_%2Fmedia%2FImages%2FKitchen%2F2011%2F09%2F22%2F11%2F35%2Fsteam-dumplings.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Very nice Priscilla.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 15, 2017, 09:47:39 PM
Post by: priscilla1961 on December 15, 2017, 09:47:39 PM
Ingredients
1 3.75-ounce package cellophane (bean thread) or thin rice noodles
1 tablespoon olive oil
8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
6 cups vegetable or low-sodium chicken broth
2/3 cup low-sodium soy sauce 2 tablespoons grated fresh ginger
1 teaspoon chili sauce or hot pepper sauce to taste (optional)
4 scallions (green and white parts), thinly sliced
4 carrots, thinly sliced
8 ounces green beans, trimmed and cut into 2-inch pieces
How to Make It
Step 1
Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
Step 2
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Step 3
Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
Step 4
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Step 5
Divide the noodles among individual bowls and ladle the soup over the top.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 20, 2017, 10:56:19 PM
Post by: priscilla1961 on December 20, 2017, 10:56:19 PM
What You'll Need
1 pound fish fillets (such as cod, haddock, or sea bass)
4 ounces mangetout (snow peas)
1 red bell pepper
1 tablespoon ginger (finely chopped)
2 tablespoons green onions (chopped diagonally)
2 to 4 cups oil (for deep-frying)
For the Marinade:
1 teaspoon salt
1 large egg white
1 tablespoon cornstarch
For the Sauce:
1 cup chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 tablespoons tomato paste
3 tablespoons rice vinegar (or red or white wine)
3 tablespoons sugar
1 tablespoon cornstarch (mixed with 2 tablespoons water)
How to Make It
1. Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the marinade ingredients, using your fingers to mix the ingredients and adding the cornstarch last. Marinate the fish for 15 minutes.
2. While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the chicken broth, soy sauce, rice wine or sherry, tomato paste, vinegar, and sugar. In a separate small bowl, dissolve the cornstarch in the water.
3. Blanch the snow peas in boiling water until they turn bright green. Plunge briefly in cold water. Drain thoroughly. Cut the bell pepper in half, remove the seeds and cut into cubes.
4. Heat the oil to between 360 and 370 degrees Fahrenheit. Add the marinated fish cubes. Deep-fry until they are golden brown. Remove and drain on paper towels.
5. Remove all but 2 tablespoons oil from the wok. Add the ginger and green onion and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir fry for a minute and add the red bell peppers.
6. Push the vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken. Serve the fish on a platter, covered with the sweet and sour sauce and vegetables.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 13, 2018, 12:10:06 AM
Post by: priscilla1961 on January 13, 2018, 12:10:06 AM
Ingredients
1 whole chicken
2 chinese radish
3 carrots
A tablespoon of wolfberries
A tablespoon of apricot kernels
2 litres of water
Salt to taste
Instructions
Prepare the chicken
Soak the wolfberries and apricot kernels in room temperature water
Start boiling the water.
Cut the carrots and Chinese radish into pieces (if serving children, chop into bite-sized cubes)
When the water boils, combine all ingredients
Bring to a full boil
Boil on medium heat for at least 1.5 hours
Serve and enjoy!
Title: Re: Asian Recipes
Post by: Anonymous on January 13, 2018, 01:04:48 PM
Post by: Anonymous on January 13, 2018, 01:04:48 PM
Chinese Radish and Chicken SoupQuote from: "priscilla1961"
Ingredients
1 whole chicken
2 chinese radish
3 carrots
A tablespoon of wolfberries
A tablespoon of apricot kernels
2 litres of water
Salt to taste
Instructions
Prepare the chicken
Soak the wolfberries and apricot kernels in room temperature water
Start boiling the water.
Cut the carrots and Chinese radish into pieces (if serving children, chop into bite-sized cubes)
When the water boils, combine all ingredients
Bring to a full boil
Boil on medium heat for at least 1.5 hours
Serve and enjoy!(//%3C/s%3E%3CURL%20url=%22https://chinasichuanfood.com/wp-content/uploads/2014/02/corn-soup-24.jpg%22%3E%3CLINK_TEXT%20text=%22https://chinasichuanfood.com/wp-content%20...%20oup-24.jpg%22%3Ehttps://chinasichuanfood.com/wp-content/uploads/2014/02/corn-soup-24.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Some people may not like the sourness.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 18, 2018, 10:51:58 PM
Post by: priscilla1961 on January 18, 2018, 10:51:58 PM
Ingredients
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar
Directions
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Title: Re: Asian Recipes
Post by: Anonymous on January 22, 2018, 09:22:31 AM
Post by: Anonymous on January 22, 2018, 09:22:31 AM
2 tbsp. olive oil
1 block tofu, about one pound (well pressed, and crumbled)
1/2 cup shiitake mushrooms (diced small)
1/2 cup Napa cabbage (diced small)
1/2 tsp. fresh ginger (minced)
2 cloves garlic (minced)
3 scallions (diced)
2 tbsp. soy sauce (or, use a Japanese-style tamari)
1 tsp. sesame oil
Dash red pepper flakes (optional)
Optional: 2 tbsp fresh cilantro (chopped)
Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and red pepper flakes, stirring well to combine.
Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly. Stir in the fresh cilantro.
Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper. Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal. Make a couple of pinches or folds to create a fan-like shape. This will help to seal the filling inside the dumpling. It may take a couple of tries to get the technique just right, but once you do, it's really quite easy!
Heat a couple of inches of water in a large pan, and place a vegetable steamer inside. Place the potstickers, a few at a time, on the steamer, cover, and steam your vegetarian potstickers for 2 - 3 minutes on each side. Potstickers are done steaming when they are soft and pliable.
Title: Re: Asian Recipes
Post by: priscilla1961 on February 08, 2018, 08:46:37 PM
Post by: priscilla1961 on February 08, 2018, 08:46:37 PM
Ingredients
Dressing:
1 Tbs. sesame seed oil
1 Tbs. olive oil
3 Tbs. lime juice
2 Tbs. raw apple cider vinegar
1 ½ teaspoons. fresh ginger, minced
1 Tbs. ground coriander
1 Tbs. coconut nectar or maple syrup
For the salad
4 cups grated carrots
1 cup cilantro, chopped
1 cup parsley, chopped
½ cup chopped scallion
¼ cup raw sesame seeds (black preferred), plus extra for topping
3 Tbs. hemp seeds, plus extra for topping
1 medium avocado, diced
Instructions
Blend all the dressing ingredients together and set to the side.
Toss all the salad ingredients together in a large bowl, except for the avocado. Pour the dressing over, and mix very well.
Finally, add in the avocado, do one more gentle toss, then add some additional sesame and hemp seeds on top of the salad before serving.
Title: Re: Asian Recipes
Post by: Blazor on February 09, 2018, 09:52:31 AM
Post by: Blazor on February 09, 2018, 09:52:31 AM
Raw Asian carrot avocado salad recipeQuote from: "priscilla1961"
This sounds very yummy and healthy!
Title: Re: Asian Recipes
Post by: priscilla1961 on February 15, 2018, 09:19:50 PM
Post by: priscilla1961 on February 15, 2018, 09:19:50 PM
INGREDIENTS
3 to 4 pounds (1.4 to 1.8 kilograms) whole slab of skin-on pork belly (*Footnote 1)
1/2 to 1 teaspoon salt, depending on the size of the pork belly (*Footnote 2)
Marinade
1/2 cup light soy sauce (or soy sauce, or tamari for gluten-free)
1/4 cup oyster sauce (*Footnote 3)
1/4 cup Shaoxing wine (or dry sherry for gluten-free)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon coarsely ground black pepper powder
1/2 teaspoon five-spice powder
Serving options
Mustard, Sriracha hot sauce (or other hot sauce), or plum sauce
INSTRUCTIONS
Marinate
Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.
Pat the skin of the pork belly with a paper towel to dry completely. Score the skin into a crosshatch pattern using a sharp knife. Try to cut through the skin without piercing the fat.
Carefully transfer the pork into the shallow dish with the marinade. The marinade should come up to the sides of the pork but not touch the skin. Let it marinate in the fridge uncovered overnight or for up to a day.
Cook
Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.
Evenly spread a layer of salt to cover the pork skin entirely.
Cook at 400 F (200 C) for 30 minutes. Then lower the oven temperature to 300 F (150 C). Bake for another 2 hours.
Raise the oven temperature to 450 F (230 C) and roast for another 30 to 45 minutes, until the skin completely crisps up.
Move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy. Rest for 10 to 15 minutes before serving. Alternatively, you can place the pork in the oven on the lowest setting if you won't serve it immediately.
Title: Re: Asian Recipes
Post by: Anonymous on February 17, 2018, 03:33:14 PM
Post by: Anonymous on February 17, 2018, 03:33:14 PM
Fish — an Increase in Prosperity
Chinese Dumplings — Wealth
Spring Rolls — Wealth
Glutinous Rice Cake — a Higher Income or Position
Sweet Rice Balls — Family Togetherness
Longevity Noodles — Happiness and Longevity
Good Fortune Fruit — Fullness and Wealth
Title: Re: Asian Recipes
Post by: Blazor on February 17, 2018, 04:20:33 PM
Post by: Blazor on February 17, 2018, 04:20:33 PM
Headed out to an old house restaurant in the country, is fried chicken lucky lol?
Title: Re: Asian Recipes
Post by: Anonymous on February 17, 2018, 05:00:38 PM
Post by: Anonymous on February 17, 2018, 05:00:38 PM
Yes, I want them all lol.Quote from: "Blazor"
Headed out to an old house restaurant in the country, is fried chicken lucky lol?
Probably, if it still has the head attached.
Title: Re: Asian Recipes
Post by: Anonymous on February 19, 2018, 04:25:40 PM
Post by: Anonymous on February 19, 2018, 04:25:40 PM
3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 lemon, zested
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
Transfer to a platter and serve with the dipping sauce.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 01, 2018, 10:07:09 PM
Post by: priscilla1961 on March 01, 2018, 10:07:09 PM
INGREDIENTS
1 tbsp. extra-virgin olive oil
2 bell peppers, chopped
2 large carrots, peeled and chopped
1/2 c. Thinly sliced green onions
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
2 packages ramen noodles (seasoning packets discarded)
2 c. shredded rotisserie chicken
1/4 c. freshly chopped cilantro
Juice of 1 lime, plus lime wedges for serving
DIRECTIONS
In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes.
Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through.
Serve with lime.
Title: Re: Asian Recipes
Post by: Anonymous on March 11, 2018, 02:16:57 PM
Post by: Anonymous on March 11, 2018, 02:16:57 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on March 23, 2018, 12:53:57 AM
Post by: priscilla1961 on March 23, 2018, 12:53:57 AM
Ingredients
1/3 cup dark soy sauce (see Note)
1/4 cup oyster sauce
vegans: use hoisin sauce
recipe for homemade hoisin sauce
2 tablespoons sugar
1 1/2 tablespoons fresh ginger ,finely minced
1 lb pork tenderloin ,sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao
1 lb thick round egg noodles ,cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)
2 tablespoons high heat cooking oil
4 cloves garlic ,sliced thinly
6 green onions ,cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
1/2 head Napa cabbage ,thinly sliced (white and pale green parts kept separate)
1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock
1 1/2 tablespoons sesame oil
Ground white pepper to taste
Instructions
To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes.
Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done (set the reserved marinade aside). Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 06, 2018, 08:04:01 PM
Post by: priscilla1961 on April 06, 2018, 08:04:01 PM
Ingredients
2 tablespoons cooking oil divided
3 eggplant small, cut into long strips
2 cloves garlic finely minced
1 red chile pepper finely minced
1/2 inch fresh ginger peeled and finely minced
1 green onion chopped
1 tablespoon soy sauce
1 tablespoon black vinegar Chinese black vinegar
1/2 teaspoon sugar
Instructions
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
Title: Re: Asian Recipes
Post by: Frood on April 07, 2018, 03:01:19 AM
Post by: Frood on April 07, 2018, 03:01:19 AM
Seven lucky foods to eat during Chinese New Year.Quote from: "Fashionista"
Fish — an Increase in Prosperity
Chinese Dumplings — Wealth
Spring Rolls — Wealth
Glutinous Rice Cake — a Higher Income or Position
Sweet Rice Balls — Family Togetherness
Longevity Noodles — Happiness and Longevity
Good Fortune Fruit — Fullness and Wealth
So basically wealth or foods to feed wealth?
Title: Re: Asian Recipes
Post by: Berry Sweet on April 11, 2018, 04:04:18 PM
Post by: Berry Sweet on April 11, 2018, 04:04:18 PM
Title: Re: Asian Recipes
Post by: Anonymous on April 11, 2018, 04:07:48 PM
Post by: Anonymous on April 11, 2018, 04:07:48 PM
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..Quote from: "Berry Sweet"
It's good for your hair too.
Title: Re: Asian Recipes
Post by: Berry Sweet on April 11, 2018, 04:12:38 PM
Post by: Berry Sweet on April 11, 2018, 04:12:38 PM
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..Quote from: "Berry Sweet"
It's good for your hair too.
Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.
Title: Re: Asian Recipes
Post by: Anonymous on April 11, 2018, 04:16:26 PM
Post by: Anonymous on April 11, 2018, 04:16:26 PM
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..Quote from: "Berry Sweet"
It's good for your hair too.
Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.
It's not cheap though.
Title: Re: Asian Recipes
Post by: Berry Sweet on April 11, 2018, 07:32:34 PM
Post by: Berry Sweet on April 11, 2018, 07:32:34 PM
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..Quote from: "Berry Sweet"
It's good for your hair too.
Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.
It's not cheap though.
Yes. I do buy organic coconut oil in a glass jar only..its about $8-$12. But it lasts cause I only use it 1x month...but I might as well cook with it.
I want to get some good health benefits and something brain food.
Title: Re: Asian Recipes
Post by: Anonymous on April 12, 2018, 02:51:45 AM
Post by: Anonymous on April 12, 2018, 02:51:45 AM
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..Quote from: "Berry Sweet"
It's good for your hair too.
Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.
It's not cheap though.
Yes. I do buy organic coconut oil in a glass jar only..its about $8-$12. But it lasts cause I only use it 1x month...but I might as well cook with it.
I want to get some good health benefits and something brain food.
I buy about three a month..
My husband and children put coconut oil on air popped popcorn.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 19, 2018, 11:41:18 PM
Post by: priscilla1961 on April 19, 2018, 11:41:18 PM
INGREDIENTS
3 large chicken breasts, cut into bite size pieces
100 g roasted cashew nuts (optional)
8 -12 spring onions, chopped (scallions)
1 small onion, chopped
1 green pepper, chopped
1 (7 ounce) can pineapple chunks in juice (small size can)
gingerroot, peeled and chopped finely (2-3 inch chunk)
3 garlic cloves, crushed
2 tablespoons sunflower oil
FOR THE SAUCE
2 tablespoons rice wine (can use dry sherry)
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons golden syrup
1 tablespoon tomato ketchup
1 1⁄2 tablespoons vinegar
2 tablespoons cornflour
1⁄4 teaspoon Chinese five spice powder
1⁄4 pint water (plus a little more if needed)
DIRECTIONS
First of all make the sauce. Combine everything, mix well until smooth and set aside.
Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
Title: Re: Asian Recipes
Post by: Blazor on April 20, 2018, 09:42:25 AM
Post by: Blazor on April 20, 2018, 09:42:25 AM
Title: Re: Asian Recipes
Post by: priscilla1961 on May 03, 2018, 09:49:55 PM
Post by: priscilla1961 on May 03, 2018, 09:49:55 PM
INGREDIENTS
1/4 cup dried figs, chopped
1/4 cup golden raisins
1/2 cup bourbon whiskey
1/2 cup honey
1/3 cup orange jam, or marmalade
peel from 1 large orange
salt
3 kilos chinese ham, bone-in, thawed
COOKING PROCEDURE
Preheat oven to 300°F.
Make the compote: Soak dried figs and raisins in whiskey for 15 minutes. Transfer to a saucepan.
Add remaining ingredients; mix well.
Simmer on low heat for about 8 to 10 minutes or until syrupy. Reserve ¼ cup.
Place ham on a wire rack set on top of a baking tray. Brush ham with reserved compote.
Roast ham in the oven for 30 minutes. Wrap ham loosely with foil halfway through cooking to prevent the compote from scorching.
Transfer to a platter and serve with the rest of the sides.
Title: Re: Asian Recipes
Post by: Blazor on May 04, 2018, 09:32:29 AM
Post by: Blazor on May 04, 2018, 09:32:29 AM
Bone-in Chinese HamQuote from: "priscilla1961"
You had me at the bourbon, honey, and marmalade! Yummy!
Title: Re: Asian Recipes
Post by: Angry White Male on May 04, 2018, 11:24:54 AM
Post by: Angry White Male on May 04, 2018, 11:24:54 AM
Title: Re: Asian Recipes
Post by: priscilla1961 on May 19, 2018, 12:52:14 AM
Post by: priscilla1961 on May 19, 2018, 12:52:14 AM
ngredients
for 4 servings
3 chicken breasts
salt, to taste
pepper, to taste
100 g (1 cup) corn flour
1.5 L (6 cups) oil, for frying
1 onion
2 bell peppers
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons sugar
100 mL (½ cup) chicken stock
200 g (1 ¼ cups) pineapple
CORNFLOUR PASTE
50 mL (¼ cup) water
cornflour, as needed
EGG WASH
2 egg yolks
milk
Preparation
Season the chicken with salt and pepper.
Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 190°C (375°F).
Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
Drain onto a plate covered in kitchen roll.
In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
Add in cornflour paste.
Mix until the sauce has thickened.
Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice.
Title: Re: Asian Recipes
Post by: Blazor on May 19, 2018, 10:19:16 AM
Post by: Blazor on May 19, 2018, 10:19:16 AM
Title: Re: Asian Recipes
Post by: Anonymous on July 12, 2018, 09:29:27 AM
Post by: Anonymous on July 12, 2018, 09:29:27 AM
1 1/2 lbs or 4 (6 oz) sea bass or halibut filets
1/4 cupgreen onions (scallions), white parts only, finely sliced on the bias
3 tablespoons cilantro leaves
2 tablespoons canola oil
.
2 tablespoons fresh ginger, finely sliced into slivers
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon lightsoy sauce
1 tablespoondark soy sauce
1 teaspoon oyster sauce
1 teaspoontoasted sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground white pepper
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.
Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.
Place the plate of fish on the steaming rack, cover tightly and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish. Carefully remove the plate from the steamer and transfer the filets to a warmed platter and spoon the sauce over the fish.
To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.
Title: Re: Asian Recipes
Post by: Anonymous on July 24, 2018, 03:41:00 PM
Post by: Anonymous on July 24, 2018, 03:41:00 PM
Title: Re: Asian Recipes
Post by: Anonymous on July 24, 2018, 08:12:14 PM
Post by: Anonymous on July 24, 2018, 08:12:14 PM
Here is a video how to make Korean glass noodles or jap jae.Quote from: "Fashionista"https://www.youtube.com/watch?v=L0wMSk8MVis
I want to go to a Korean restaurant and order that.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 08, 2018, 12:16:02 AM
Post by: priscilla1961 on August 08, 2018, 12:16:02 AM
Ingredients
8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided
Steps
1 In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
2 Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
3 Repeat with remaining sesame oil and egg mixture until batch is complete.
Title: Re:Asian Recipes
Post by: Bricktop on August 08, 2018, 12:17:15 AM
Post by: Bricktop on August 08, 2018, 12:17:15 AM
Title: Re: Re:Asian Recipes
Post by: priscilla1961 on August 08, 2018, 12:22:46 AM
Post by: priscilla1961 on August 08, 2018, 12:22:46 AM
Fascist Foo Yung??Quote from: "Bricktop"
:shock:
I mistake.
Title: Re: Re:Asian Recipes
Post by: Anonymous on August 08, 2018, 12:51:43 AM
Post by: Anonymous on August 08, 2018, 12:51:43 AM
Fascist Foo Yung??Quote from: "Bricktop"
:shock:
I mistake.
No problem Priscilla.
Title: Re: Re:Asian Recipes
Post by: Bricktop on August 08, 2018, 01:15:32 AM
Post by: Bricktop on August 08, 2018, 01:15:32 AM
Fascist Foo Yung??Quote from: "Bricktop"
:shock:
I mistake.
I forgive.
Title: Re: Asian Recipes
Post by: Blazor on August 09, 2018, 11:50:36 AM
Post by: Blazor on August 09, 2018, 11:50:36 AM
Egg Foo YungQuote from: "priscilla1961"
Im pretty sure my mom made these when I was young, sound good and easy too!
Title: Re: Asian Recipes
Post by: priscilla1961 on September 05, 2018, 10:19:21 PM
Post by: priscilla1961 on September 05, 2018, 10:19:21 PM
Ingredients
2 tablespoons cooking oil divided
3 eggplant small, cut into long strips
2 cloves garlic finely minced
1 red chile pepper finely minced
1/2 inch fresh ginger peeled and finely minced
1 green onion chopped
1 tablespoon soy sauce
1 tablespoon black vinegar Chinese black vinegar
1/2 teaspoon sugar
Instructions
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
Title: Re: Asian Recipes
Post by: Thiel on September 06, 2018, 05:39:22 PM
Post by: Thiel on September 06, 2018, 05:39:22 PM
Chinese Eggplant Recipe with Spicy Garlic SauceQuote from: "priscilla1961"
Ingredients
2 tablespoons cooking oil divided
3 eggplant small, cut into long strips
2 cloves garlic finely minced
1 red chile pepper finely minced
1/2 inch fresh ginger peeled and finely minced
1 green onion chopped
1 tablespoon soy sauce
1 tablespoon black vinegar Chinese black vinegar
1/2 teaspoon sugar
Instructions
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.(//%3C/s%3E%3CURL%20url=%22https://steamykitchen.com/wp-content/uploads/2013/12/chinese-eggplant-stirfry-with-spicy-garlic-sauce-recipe-0503-640x426.jpg%22%3E%3CLINK_TEXT%20text=%22https://steamykitchen.com/wp-content/up%20...%2040x426.jpg%22%3Ehttps://steamykitchen.com/wp-content/uploads/2013/12/chinese-eggplant-stirfry-with-spicy-garlic-sauce-recipe-0503-640x426.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That looks like it has a lot of heat.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 20, 2018, 10:29:02 PM
Post by: priscilla1961 on September 20, 2018, 10:29:02 PM
Ingredients
1 tablespoon corn starch
3 tablespoons oyster sauce (sub hoisin for vegetarian)
3 tablespoons soy sauce
3 tablespoons Chinese black vinegar (or balsamic)
1 tablespoon sugar
3 tablespoons vegetable oil
6 cloves garlic, chopped
4 scallions, sliced into 1" pieces
8 dried small red chiles
4 cups chopped Chinese (Napa) cabbage stems
2 cups chopped Chinese (Napa) cabbage leaves
Instructions
In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Set aside.
In another bowl, whisk the oyster sauce, soy sauce, sugar, and balsamic vinegar.
Heat the vegetable oil in a large wok or skillet over medium heat. Add the garlic, scallions and chilies; stir-fry for 60 seconds, until fragrant.
Turn the heat up to high and add the cabbage stems. Saute for 2-3 minutes, until slightly softened. Add the cabbage leaves and prepared sauce; cook for 1 minute, tossing frequently.
Stir the cornstarch mixture and add it to the pan. Stir fry for 1 minute until the sauce has thickened. Serve hot.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 07, 2018, 11:09:08 PM
Post by: priscilla1961 on October 07, 2018, 11:09:08 PM
1 tsp sesame seeds
350g boneless cold roast turkey
3 spring onions
1 or 2 heads of chicory
For the sauce
3 tbs light soy sauce
2 tsp white sugar
5 tbs cold turkey stock
4-5 tbs chilli oil, with or without chilli sediment, to taste
1 tsp pure toasted sesame oil
1 — Stir the sesame seeds in a wok or frying pan over a very gentle heat until fragrant and faintly golden. Set aside.
2 — Slice the turkey thinly and evenly and place in a bowl. Trim the spring onions and slice them thinly at a sharp angle. Add them to the turkey.
3 — Trim the chicory, peel off the leaves and arrange them around the edges of a serving dish.
4 — Place the soy sauce and sugar in a small bowl and stir to dissolve the sugar. Add the stock, then the chilli and sesame oils and stir. Pour the sauce on to the turkey and mix well. Just before serving, pile the turkey up in the centre of the serving dish and sprinkle with the sesame seeds.
Title: Re: Asian Recipes
Post by: Bricktop on October 07, 2018, 11:24:48 PM
Post by: Bricktop on October 07, 2018, 11:24:48 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on October 20, 2018, 01:07:38 AM
Post by: priscilla1961 on October 20, 2018, 01:07:38 AM
Ingredients
1 pound flank steak, cut into bite-size pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
Directions
1 Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Title: Re: Asian Recipes
Post by: Anonymous on October 20, 2018, 03:28:20 PM
Post by: Anonymous on October 20, 2018, 03:28:20 PM
Title: Re: Asian Recipes
Post by: Anonymous on October 29, 2018, 12:25:04 AM
Post by: Anonymous on October 29, 2018, 12:25:04 AM
200 g Hakka Noodles
10 g Chives
30 g Ginger
1 tbsp Chili Garlic Sauce
1 tbsp Soy Sauce
1 tsp Mild Curry Powder
113 g Carrot, julienned
160 g Zucchini
113 g Green Peas
200 g Extra-Firm Tofu
1 Make sure your pans are hot before adding oil! It helps to ensure a crispy golden-brown crust on the tofu! Wash and dry all produce.* Bring a covered medium pot of salted water to a boil. Pat the tofu dry with paper towels, then cut into 1/2-inch cubes. Peel, then zest or mince 1 tbsp ginger. Finely chop the chives. Slice the zucchini in half lengthwise, then into 1/2-inch thick half-moons.
2 Heat a large non-stick pan over medium-high. When pan is hot, add 2 tbsp oil, then the tofu. Cook, tossing the cubes occasionally, until golden-brown all over, 6-7 min. Transfer the tofu to a plate. Season with salt and pepper.
3 Add 1 tbsp oil to the same pan, then the zucchini. Cook, stirring occasionally, until the zucchini is tender, 3-4 min. Add the carrots, curry powder, peas and ginger. Cook, stirring occasionally, until the carrots are tender-crisp and ginger is fragrant, 1-2 min. Remove the pan from the heat.
4 Add the noodles to the boiling water. Cook, stirring occasionally, until the noodles are tender, 1-2 min. Drain and rinse the noodles under cold running water. (TIP: Shocking the noodles with cold water will keep them from sticking to each other!)
5 Add the noodles, tofu, chili-garlic sauce, soy sauce and 1/2 cup water to the pan with the veggies. Cook, stirring together, until the sauce coats the noodles, 1-2 min. Season with salt and pepper.
6 Divide the hakka noodles between between bowls and sprinkle over the chives.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 31, 2018, 11:49:40 PM
Post by: priscilla1961 on October 31, 2018, 11:49:40 PM
Ingredients
2 Tbsp Oil
1 Egg
1 tsp Ginger, chopped
6-7 cloves garlic, mashed
1 Red chilli, chopped
2 Cups Rice, steamed
1 tsp Salt
1 tsp Black pepper powder
1 tsp Soya sauce
1 tsp Coriander, chopped
2 tsp Spring onion, chopped
How to Make Garlic and Egg Fried Rice
1.Heat oil in a pan on medium flame and add the chopped garlic to it. Cook until light golden.
2.Now add a teaspoon of spring onion, ginger and red chilli. Saute for a minute.
3.Break an egg in the pan. Mix and cook until scrambled.
4.Then pour the steamed rice and combine well with the ingredients with light hands.
5.Add salt and black pepper powder and mix thoroughly pouring soya sauce over the rice.
6.Again add a teaspoon of spring onion to the rice and stir fry for a minute.
7.Transfer the hot and delicious fried rice in a bowl and serve hot garnished with spring onions and some coriander leaves. .
Title: Re: Asian Recipes
Post by: priscilla1961 on November 24, 2018, 02:20:33 PM
Post by: priscilla1961 on November 24, 2018, 02:20:33 PM
INGREDIENTS
600g pork loin medallions, thinly sliced
2 tablespoons brown sugar
1 1/2 tablespoons Fountain Soy Sauce
1/2 teaspoon Chinese five spice
2 teaspoons fish sauce
200g packet dried rice stick noodles
1 1/2 tablespoons vegetable oil
1 red onion, halved, cut into thin wedges
2cm piece fresh ginger, peeled, finely grated
2 garlic cloves, crushed
1 red capsicum, thinly sliced
1 carrot, halved, sliced diagonally
1 bunch baby pak choy, roughly chopped
250g snow peas, trimmed
1/4 cup Massel chicken style liquid stock
1/4 cup oyster sauce
1/4 cup dry roasted cashews
1 green onion, thinly sliced
1 long red chilli, sliced diagonally
METHOD
Step 1
Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
Step 2
Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
Step 3
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.
Step 4
Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 17, 2018, 11:58:48 PM
Post by: priscilla1961 on December 17, 2018, 11:58:48 PM
beef braising steak 500g
Thai fragrant rice 75g
star anise 1
cassia or cinnamon bark a small piece
Sichuan chilli bean paste 1½ tbsp
fermented beancurd, mixed with its juices to a creamy consistency 1 tbsp
dark soy sauce 2 tsp
ginger 1 tbsp finely chopped
stock 4 tbsp
Shaoxing wine 2 tbsp
groundnut oil 3 tbsp
ground Sichuanese or Korean chillies (to taste) ½ tsp
ground roasted Sichuan pepper (to taste) ½ tsp
sesame oil 2 tsp
cloves of garlic, crushed and mixed with a little water and salt 2
spring onion greens 2 finely sliced
coriander leaves a small handful, torn
Cut the beef against the grain into ½ cm thick slices. Place in a bowl with the marinade, and set aside.
In a dry wok, stir the rice, star anise and cassia or cinnamon over a moderate flame, until the grains are brittle and yellowish (10-15 minutes). Allow to cool, then grind in a liquidiser to a couscous consistency.
Add the rice meal to the beef, with 75ml cold water, mix well so the beef is evenly coated in rice meal. Place the beef in a heatproof bowl, put the bowl in a steamer and steam for about 2 hours.
Remove the bowl and scatter the beef with the chillies, Sichuan pepper, sesame oil, garlic, spring onions and coriander.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 24, 2019, 10:13:28 PM
Post by: priscilla1961 on January 24, 2019, 10:13:28 PM
INGREDIENTS
12 oz. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes, plus wedges for serving
1 tbsp. Sriracha
1 tsp. honey
3 tbsp. toasted sesame oil, divided
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
DIRECTIONS
In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.
In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.
In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.
Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.
Serve with lime wedges.
Title: Re: Asian Recipes
Post by: Berry Sweet on January 25, 2019, 02:41:06 AM
Post by: Berry Sweet on January 25, 2019, 02:41:06 AM
We had crab legs and steak for dinner....with little spanakopita. There was tuxedo cake for dessert. The kid cooked the steaks, it was awesome!
Title: Re: Asian Recipes
Post by: priscilla1961 on February 23, 2019, 12:51:50 AM
Post by: priscilla1961 on February 23, 2019, 12:51:50 AM
Ingredients
2 long eggplants
1/4 cup cornstarch for coating
1 potatoes , cut into thick slices
1 green pepper , cut into small pieces
1 green onion , chopped
2 garlic cloves , chopped
oil for frying
Stir-frying sauce
2 tbsp. light soy sauce
1/4 tsp. sugar
1/4 tsp. salt
1/2 tbsp. dark soy sauce
1 tsp. cornstarch
3 tbsp. water
Instructions
Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.
In a small bowl, mix all of the stir-frying sauce together.
Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.
Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.
Pour extra oil out and leave around 1/2 tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.
Serve hot with steamed rice.
Title: Re: Asian Recipes
Post by: Frood on February 23, 2019, 05:52:19 AM
Post by: Frood on February 23, 2019, 05:52:19 AM
Have you got any simple Asian recipes for scallops and or prawns? Something easy to throw together with basic ingredients.
I've tried out various recipes from all over Asia but find that they call for shelf ingredients which I can't use up fast enough before they expire.
Title: Re: Asian Recipes
Post by: Anonymous on March 14, 2019, 02:27:01 PM
Post by: Anonymous on March 14, 2019, 02:27:01 PM
4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/8 teaspoon cayenne pepper, or to taste
1.Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
2.Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 22, 2019, 10:56:19 PM
Post by: priscilla1961 on March 22, 2019, 10:56:19 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 23, 2019, 03:48:20 PM
Post by: Anonymous on March 23, 2019, 03:48:20 PM
https://www.youtube.com/watch?v=LrOhfTvp0DQ
Easy peasy greasy.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 22, 2019, 11:07:23 PM
Post by: priscilla1961 on April 22, 2019, 11:07:23 PM
Ingredients:
1 tablespoon cornstarch
1 1/2 teaspoons sesame oil
2 tablespoons vegetable oil
4 cloves garlic, minced
1 bunch pea shoots, trimmed
3/4 cup chicken broth
salt and black pepper to taste
Directions:
Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.
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Title: Re: Asian Recipes
Post by: priscilla1961 on May 08, 2019, 10:52:10 PM
Post by: priscilla1961 on May 08, 2019, 10:52:10 PM
1/2 pound raw shrimp (shelled and deveined)
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/2 pound Chinese egg noodles
1 1/2 teaspoons sesame oil, or as needed
1 red bell pepper
1 3.5 ounce can bamboo shoots
1/2 cup shredded Napa cabbage
2 or 3 slices ginger, to make 2 teaspoons
1/4 cup homemade or store-bought low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon granulated sugar, or to taste
6 tablespoons oil for stir-frying
Rinse the shrimp under warm running water and pat dry with paper towels. Cut in half lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.
In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again and toss with the sesame oil.
Cut the red bell pepper in half, remove the seeds and cut into thin strips about 2-inches long. Rinse the bamboo shoots to remove any "tinny" taste. Drain and cut in half. Shred the cabbage. Mince the ginger until you have 2 teaspoons.
In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce, and sugar) and set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.
Heat 2 tablespoons oil. When the oil is hot, add the shredded cabbage and the bamboo shoots. Stir-fry for a minute and add the red bell pepper. Stir-fry for another minute and remove from the wok.
Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.
Title: Re: Asian Recipes
Post by: priscilla1961 on June 22, 2019, 12:03:55 PM
Post by: priscilla1961 on June 22, 2019, 12:03:55 PM
Ingredients
1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon canola or peanut oil plus extra if necessary
5 cloves garlic peeled and minced or pressed through a garlic press
2- inch knob of fresh ginger grated
1/2 cup mild honey
2 tablespoons to 1/4 cup sriracha or chili garlic sauce
1 tablespoon rice wine vinegar or white wine vinegar
Instructions
In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Title: Re: Asian Recipes
Post by: Anonymous on June 22, 2019, 04:02:53 PM
Post by: Anonymous on June 22, 2019, 04:02:53 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on July 18, 2019, 09:14:51 PM
Post by: priscilla1961 on July 18, 2019, 09:14:51 PM
Ingredients
DUMPLINGS
5 ounces baby spinach (5 packed cups)
5 ounces firm tofu, cut into 1/4-inch dice
2 1/2 tablespoons cornstarch
2 small jalapeños, seeded and minced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons Asian sesame oil Salt and freshly ground pepper
About 45 square wonton wrappers (from 1 package)
DIPPING SAUCE
1/4 cup plus
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon honey
How to Make It
Step 1
Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
Step 2
Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
Step 3
Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling.
Step 4
In a small serving bowl, stir the soy sauce with the vinegar and honey.
Step 5
Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on July 19, 2019, 12:23:12 PM
Post by: @realAzhyaAryola on July 19, 2019, 12:23:12 PM
Title: Re: Asian Recipes
Post by: Anonymous on July 19, 2019, 12:25:33 PM
Post by: Anonymous on July 19, 2019, 12:25:33 PM
All of a sudden I am craving stir-fry with broccoli or eggplant. I'll have to check out priscilla's posts. Everything looks yum!
Now, I am too.
Title: Re: Asian Recipes
Post by: Anonymous on July 28, 2019, 02:27:47 PM
Post by: Anonymous on July 28, 2019, 02:27:47 PM
1/3 cup soy sauce
1/4 cup water
3.5 tablespoons sesame oil or canola oil
2 tablespoons honey + 1 tablespoon sugar
1 dash fish sauce
3 tablespoons vinegar + a squeeze of lime if you have it
5 cloves finely minced garlic
1 piece fresh grated ginger (1–2 tablespoons)
1 minced hot pepper (i.e. jalapeno, chili pepper, etc)
3 tablespoons hoisin sauce
3 tablespoons peanut butter (optional)
1 1/2 lbs. pork cut into thin strips (mine was called "pork stroganoff")
9 oz. rice noodles
grated carrots, chopped scallions, chopped peanuts, cilantro
Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn't a whole lot of extra sauce after marinating, but I discarded the little bit that was left.
Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn't dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.
Title: Re: Asian Recipes
Post by: Anonymous on August 10, 2019, 07:37:51 AM
Post by: Anonymous on August 10, 2019, 07:37:51 AM
1/4 cup honey, plus 1 tablespoon
1/3 cup mirin, sweet Japanese rice wine
1/3 cup soy sauce , low sodium, or tamari
1/4 cup rice vinegar
1 tablespoon sesame oil
4 chicken breasts, thinly sliced or flattened to ½-inch thick, (1½ -2 pounds)
2 cloves garlic, minced
1 tablespoon sesame seeds
1 tablespoon chives, thinly sliced
1 teaspoon red pepper flakes
zest of one lemon
vegetable oil, for grill
In a medium-sized bowl whisk sauce ingredients together; honey, mirin, soy sauce, rice vinegar and sesame oil.
Add chicken to a large resealable plastic bag. Add minced garlic and ¼ cup of the sauce mix. Seal bag, removing excess air.
Use your hands to distribute the sauce and garlic evenly around the chicken. Leave at room temperature on the counter to marinate while making the sauce. If you aren't going to cook the chicken right away, transfer to refrigerator for up to 1 day for marination.
Add remaining sauce to a medium-sized skillet.
Turn heat to medium-high and allow to cook and reduce by half until slightly thickened (not quite syrupy), about 8 to 10 minutes, with just over ⅓ cup sauce remaining. You want the sauce to be thick enough to glaze and stick to the chicken and not be runny. Set aside.
Heat grill over medium-high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
Once the grill is nice and hot, add chicken pieces. Cook chicken uncovered on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken.
Flip over and baste chicken with some sauce. At the end of cooking brush with more sauce before serving.
In a small bowl mix sesame seeds, chives, red pepper flakes, and lemon zest. Sprinkle on top of chicken. Serve with lemon wedges if desired.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 15, 2019, 11:33:05 PM
Post by: priscilla1961 on August 15, 2019, 11:33:05 PM
Ingredients
6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
6 teaspoons tahini 1½ teaspoons reduced-sodium vegetable bouillon paste
1½ teaspoons Chinese rice wine
1½ teaspoons packed light brown sugar
¾ teaspoon black vinegar
3 cups shredded napa cabbage
9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)
¾ teaspoon Sichuan peppercorns, coarsely ground
1½ cups cooked black or brown rice ramen noodles
1½ teaspoons toasted sesame seeds
3 cups very hot water. divided
Preparation
Add 2 teaspoons each chile-bean sauce (or chile-garlic sauchttp://images.media-allrecipes.com/userphotos/960x960/4609281.jpge) and tahini, ½ teaspoon each bouillon paste, rice wine and brown sugar and ¼ teaspoon vinegar to each of three 1½-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about ½ cup), ¼ teaspoon ground peppercorns and ½ cup ramen noodles into each jar. Top each with ½ teaspoon sesame seeds. Cover and refrigerate for up to 3 days. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.
Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.
For 1½ cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
Black vinegar—or ching-kiang vinegar—adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.
Title: Re: Asian Recipes
Post by: Anonymous on August 17, 2019, 04:04:38 PM
Post by: Anonymous on August 17, 2019, 04:04:38 PM
Sichuan Ramen Cup of Noodles with Cabbage & TofuQuote from: "priscilla1961"
Ingredients
6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
6 teaspoons tahini 1½ teaspoons reduced-sodium vegetable bouillon paste
1½ teaspoons Chinese rice wine
1½ teaspoons packed light brown sugar
¾ teaspoon black vinegar
3 cups shredded napa cabbage
9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)
¾ teaspoon Sichuan peppercorns, coarsely ground
1½ cups cooked black or brown rice ramen noodles
1½ teaspoons toasted sesame seeds
3 cups very hot water. divided
Preparation
Add 2 teaspoons each chile-bean sauce (or chile-garlic sauchttp://images.media-allrecipes.com/userphotos/960x960/4609281.jpge) and tahini, ½ teaspoon each bouillon paste, rice wine and brown sugar and ¼ teaspoon vinegar to each of three 1½-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about ½ cup), ¼ teaspoon ground peppercorns and ½ cup ramen noodles into each jar. Top each with ½ teaspoon sesame seeds. Cover and refrigerate for up to 3 days. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.
Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.
For 1½ cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
Black vinegar—or ching-kiang vinegar—adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.(//%3C/s%3E%3CURL%20url=%22http://images.media-allrecipes.com/userphotos/960x960/4609281.jpg%22%3E%3CLINK_TEXT%20text=%22http://images.media-allrecipes.com/user%20...%20609281.jpg%22%3Ehttp://images.media-allrecipes.com/userphotos/960x960/4609281.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That looks good and healthy.
Title: Re: Asian Recipes
Post by: Anonymous on August 26, 2019, 06:08:54 AM
Post by: Anonymous on August 26, 2019, 06:08:54 AM
2 Tbsp canola oil
3 Tbsp soy sauce
1 Tbsp chili sauce
1 Tbsp brown sugar
1 Tbsp water
1/4-inch flat rice noodles
3 cloves garlic, chopped
2 eggs, beaten
2 carrots, peeled and shredded
8 scallions, white and green parts separated and chopped
2 cups bean sprouts
1 red bell pepper, slivered
2 Tbsp roasted salted peanuts, chopped
1. Cook the noodles as directed on the package and drain.
2. In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.
3. In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper. Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.
4. Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.
5. Mix in bean sprouts and green scallions.
6. Plate the dish, and sprinkle on the crushed peanuts.
7. Season with salt and pepper
Title: Re: Asian Recipes
Post by: priscilla1961 on August 28, 2019, 10:32:31 PM
Post by: priscilla1961 on August 28, 2019, 10:32:31 PM
INGREDIENTS
1/2 cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 lite of water, or more as needed
DIRECTIONS
Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Title: Re: Asian Recipes
Post by: Blazor on August 29, 2019, 11:53:07 AM
Post by: Blazor on August 29, 2019, 11:53:07 AM
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
Title: Re: Asian Recipes
Post by: Anonymous on August 29, 2019, 11:55:31 AM
Post by: Anonymous on August 29, 2019, 11:55:31 AM
Looks yummy Pris!Quote from: "Blazor"
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
It's always a soya based dipping sauce for potstickers.
Title: Re: Asian Recipes
Post by: Blazor on August 29, 2019, 11:59:58 AM
Post by: Blazor on August 29, 2019, 11:59:58 AM
Looks yummy Pris!Quote from: "Blazor"
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
It's always a soya based dipping sauce for potstickers.
I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!
Title: Re: Asian Recipes
Post by: Anonymous on August 29, 2019, 12:30:03 PM
Post by: Anonymous on August 29, 2019, 12:30:03 PM
Looks yummy Pris!Quote from: "Blazor"
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
It's always a soya based dipping sauce for potstickers.
I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!https://dintaifungusa.com/
That's a high end chain.
Title: Re: Asian Recipes
Post by: Blazor on August 29, 2019, 01:06:03 PM
Post by: Blazor on August 29, 2019, 01:06:03 PM
Looks yummy Pris!Quote from: "Blazor"
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
It's always a soya based dipping sauce for potstickers.
I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!https://dintaifungusa.com/
That's a high end chain.
No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.
Title: Re: Asian Recipes
Post by: Anonymous on August 29, 2019, 01:36:52 PM
Post by: Anonymous on August 29, 2019, 01:36:52 PM
Looks yummy Pris!Quote from: "Blazor"
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
It's always a soya based dipping sauce for potstickers.
I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!https://dintaifungusa.com/
That's a high end chain.
No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.
I like high end dining once a year or so.
Title: Re: Asian Recipes
Post by: Blazor on August 29, 2019, 01:55:13 PM
Post by: Blazor on August 29, 2019, 01:55:13 PM
Looks yummy Pris!Quote from: "Blazor"
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
It's always a soya based dipping sauce for potstickers.
I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!https://dintaifungusa.com/
That's a high end chain.
No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.
I like high end dining once a year or so.
Almost feels like everyday is high end dining in Seattle
A treat once in a blue moon is nice.
Title: Re: Asian Recipes
Post by: Anonymous on August 29, 2019, 02:18:14 PM
Post by: Anonymous on August 29, 2019, 02:18:14 PM
Looks yummy Pris!Quote from: "Blazor"
I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.
It's always a soya based dipping sauce for potstickers.
I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!https://dintaifungusa.com/
That's a high end chain.
No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.
I like high end dining once a year or so.
Almost feels like everyday is high end dining in Seattle:laugh:
A treat once in a blue moon is nice.
Vancouver is like that too.....if you can afford it.
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on September 08, 2019, 02:26:10 PM
Post by: @realAzhyaAryola on September 08, 2019, 02:26:10 PM
Title: Re: Asian Recipes
Post by: Blazor on September 09, 2019, 10:39:56 AM
Post by: Blazor on September 09, 2019, 10:39:56 AM
Title: Re: Asian Recipes
Post by: Anonymous on September 09, 2019, 03:35:46 PM
Post by: Anonymous on September 09, 2019, 03:35:46 PM
This is an Asian dish, Japanese or Korean. Salmon or Tuna collar. Does anyone here like that? It is very juicy and delicious. It is called a collar because this meat is found right below the fish's head.Quote from: "@realAzhyaAryola"(//%3C/s%3E%3CURL%20url=%22http://osakasushi1.com/assets/img/salmoncollar.jpg%22%3Ehttp://osakasushi1.com/assets/img/salmoncollar.jpg%3C/URL%3E%3Ce%3E)
Very nice Azhya.
Title: Re: Asian Recipes
Post by: @realAzhyaAryola on September 09, 2019, 09:28:00 PM
Post by: @realAzhyaAryola on September 09, 2019, 09:28:00 PM
This is an Asian dish, Japanese or Korean. Salmon or Tuna collar. Does anyone here like that? It is very juicy and delicious. It is called a collar because this meat is found right below the fish's head.Quote from: "@realAzhyaAryola"(//%3C/s%3E%3CURL%20url=%22http://osakasushi1.com/assets/img/salmoncollar.jpg%22%3Ehttp://osakasushi1.com/assets/img/salmoncollar.jpg%3C/URL%3E%3Ce%3E)
Very nice Azhya.
It is probably not for all but it sure it delectable!
Title: Re: Asian Recipes
Post by: Anonymous on September 09, 2019, 10:13:32 PM
Post by: Anonymous on September 09, 2019, 10:13:32 PM
This is an Asian dish, Japanese or Korean. Salmon or Tuna collar. Does anyone here like that? It is very juicy and delicious. It is called a collar because this meat is found right below the fish's head.Quote from: "@realAzhyaAryola"(//%3C/s%3E%3CURL%20url=%22http://osakasushi1.com/assets/img/salmoncollar.jpg%22%3Ehttp://osakasushi1.com/assets/img/salmoncollar.jpg%3C/URL%3E%3Ce%3E)
Very nice Azhya.
It is probably not for all but it sure it delectable!
I'd like it.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 11, 2019, 11:41:58 PM
Post by: priscilla1961 on October 11, 2019, 11:41:58 PM
Ingredients
1 tablespoon vegetable oil
2 medium cloves garlic, finely minced or grated on a microplane grater (about 2 teaspoons)
1 inch section fresh ginger, finely minced or grated on a microplane grater (about 1 tablespoon)
2 inch section fresh lemongrass, cut in half lengthwise and bruised with the back of a knife
6 cups homemade or store-bought low sodium chicken or vegetable stock
3 tablespoons dark soy sauce
1 whole star anise
3 medium chicken thighs
7 medium shiitake mushrooms, caps very thinly sliced, stems discarded
1 large bok choy, well rinsed, greens and stalks separated, sliced into thin ribbons
1 teaspoon rice wine vinegar
1/2 block block extra-firm tofu (about 8 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, cut into 1/2-inch dice
1 pound dried soba noodles
1/4 cup thinly sliced scallion greens and light whites
1/4 cup torn fresh cilantro leaves
Directions
1. Heat oil in a large Dutch oven set over medium heat until shimmering. Add garlic, ginger, and lemongrass and cook, stirring, until aromatics are fragrant, about 1 minute. Add stock, soy sauce, anise, and chicken thighs and increase heat to high. Bring liquid to a boil then reduce heat to maintain a simmer and cook until chicken is just cooked through, about 10 minutes.
2. Add shiitakes and sliced bok choy stems to soup and cook for 15 minutes sliced bok choy greens and cook until vegetables and chicken are tender, about 15 minutes longer. Remove chicken and let cool slightly, then shred into bite-sized pieces with your fingers. Return to soup. Add vinegar, tofu, and noodles to soup and cook until noodles are cooked (see package for cooking time). Season soup to taste with more soy sauce, vinegar, or salt, garnish with scallions and cilantro, and serve.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 26, 2019, 12:55:19 PM
Post by: priscilla1961 on October 26, 2019, 12:55:19 PM
INGREDIENTS
1⁄4 cup lemon juice
3 tablespoons olive oil
1 garlic clove, chopped
2 tablespoons hoisin sauce
1 tablespoon honey
5 tablespoons soy sauce
1⁄4 teaspoon ground ginger
2 boneless skinless chicken breasts
DIRECTIONS
Combine all ingredients except chicken in a plastic bag.
Stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid.
Place in fridge for at least a few hours.
Remove chicken from marinade and grill until done turning once.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 02, 2019, 10:42:14 PM
Post by: priscilla1961 on November 02, 2019, 10:42:14 PM
Ingredients
1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock (100 mL)
cooked rice, for serving
sesame seed for garnish
Preparation
Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Title: Re: Asian Recipes
Post by: Anonymous on November 02, 2019, 10:47:28 PM
Post by: Anonymous on November 02, 2019, 10:47:28 PM
Sticky Pineapple ChickenQuote from: "priscilla1961"
Ingredients
1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock (100 mL)
cooked rice, for serving
sesame seed for garnish
Preparation
Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.(//%3C/s%3E%3CURL%20url=%22https://www.justataste.com/wp-content/uploads/2017/07/easy-sticky-pineapple-chicken-580x875.jpg%22%3E%3CLINK_TEXT%20text=%22https://www.justataste.com/wp-content/u%20...%2080x875.jpg%22%3Ehttps://www.justataste.com/wp-content/uploads/2017/07/easy-sticky-pineapple-chicken-580x875.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I had pineapple ice and chicken in a Malaysian restaurant....it was so good.
Title: Re: Asian Recipes
Post by: Blazor on November 04, 2019, 10:54:29 AM
Post by: Blazor on November 04, 2019, 10:54:29 AM
Title: Re: Asian Recipes
Post by: Anonymous on November 04, 2019, 03:18:11 PM
Post by: Anonymous on November 04, 2019, 03:18:11 PM
That sticky pineapple chicken sounds yummy!!!!Quote from: "Blazor"
Have plenty of handwipes nearby if you and your gf make it.
Title: Re: Asian Recipes
Post by: Blazor on November 04, 2019, 03:21:13 PM
Post by: Blazor on November 04, 2019, 03:21:13 PM
That sticky pineapple chicken sounds yummy!!!!Quote from: "Blazor"
Have plenty of handwipes nearby if you and your gf make it.
I do all the cooking
Shes the one that needs a bazillion napkins lol.
Title: Re: Asian Recipes
Post by: Anonymous on November 04, 2019, 03:23:05 PM
Post by: Anonymous on November 04, 2019, 03:23:05 PM
That sticky pineapple chicken sounds yummy!!!!Quote from: "Blazor"
Have plenty of handwipes nearby if you and your gf make it.
I do all the cookingac_cool
Shes the one that needs a bazillion napkins lol.
I think anyone would if they made that chicken.
Title: Re: Asian Recipes
Post by: Anonymous on November 04, 2019, 04:40:15 PM
Post by: Anonymous on November 04, 2019, 04:40:15 PM
That sticky pineapple chicken sounds yummy!!!!Quote from: "Blazor"
It is.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 14, 2019, 08:51:37 PM
Post by: priscilla1961 on November 14, 2019, 08:51:37 PM
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!
Title: Re: Asian Recipes
Post by: Anonymous on November 16, 2019, 04:44:11 PM
Post by: Anonymous on November 16, 2019, 04:44:11 PM
Shrimp Lo MeinQuote from: "priscilla1961"
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!(//%3C/s%3E%3CURL%20url=%22https://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%22%3E%3CLINK_TEXT%20text=%22https://food.fnr.sndimg.com/content/dam%20...%2041466.jpeg%22%3Ehttps://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%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Looks good Priscilla.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 29, 2019, 12:09:38 AM
Post by: priscilla1961 on November 29, 2019, 12:09:38 AM
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.
Title: Re: Asian Recipes
Post by: Anonymous on November 29, 2019, 04:46:51 PM
Post by: Anonymous on November 29, 2019, 04:46:51 PM
Chinese Red-Sauce-Glazed Spatchcocked Turkey RecipeQuote from: "priscilla1961"
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.(//%3C/s%3E%3CURL%20url=%22https://www.seriouseats.com/recipes/images/2016/10/20161025-spatchcock-turkey-glaze-vicky-wasik-7.jpg%22%3E%3CLINK_TEXT%20text=%22https://www.seriouseats.com/recipes/ima%20...%20asik-7.jpg%22%3Ehttps://www.seriouseats.com/recipes/images/2016/10/20161025-spatchcock-turkey-glaze-vicky-wasik-7.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I know what I want to do with our next turkey.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 14, 2019, 12:42:53 AM
Post by: priscilla1961 on December 14, 2019, 12:42:53 AM
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 20, 2019, 12:01:38 AM
Post by: priscilla1961 on December 20, 2019, 12:01:38 AM
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!
Title: Re: Asian Recipes
Post by: priscilla1961 on January 12, 2020, 11:13:12 PM
Post by: priscilla1961 on January 12, 2020, 11:13:12 PM
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
Title: Re: Asian Recipes
Post by: Frood on January 13, 2020, 04:56:14 AM
Post by: Frood on January 13, 2020, 04:56:14 AM
Sichuan-Style Asparagus and Tofu Salad RecipeQuote from: "priscilla1961"
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(//%3C/s%3E%3CURL%20url=%22https://www.seriouseats.com/recipes/images/2015/03/20150305-sichuan-asparagus-tofu-salad-4.jpg%22%3E%3CLINK_TEXT%20text=%22https://www.seriouseats.com/recipes/ima%20...%20alad-4.jpg%22%3Ehttps://www.seriouseats.com/recipes/images/2015/03/20150305-sichuan-asparagus-tofu-salad-4.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Looking good Priscilla...
...you make vegetable party for our taste buds...
Title: Re: Asian Recipes
Post by: priscilla1961 on January 23, 2020, 08:48:08 PM
Post by: priscilla1961 on January 23, 2020, 08:48:08 PM
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.
Title: Re: Asian Recipes
Post by: Anonymous on January 24, 2020, 01:22:50 PM
Post by: Anonymous on January 24, 2020, 01:22:50 PM
Title: Re: Asian Recipes
Post by: Anonymous on January 28, 2020, 10:37:29 PM
Post by: Anonymous on January 28, 2020, 10:37:29 PM
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
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
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on February 14, 2020, 12:38:58 AM
Post by: priscilla1961 on February 14, 2020, 12:38:58 AM
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on February 29, 2020, 12:53:40 PM
Post by: priscilla1961 on February 29, 2020, 12:53:40 PM
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.
Title: Re: Asian Recipes
Post by: Anonymous on February 29, 2020, 02:59:20 PM
Post by: Anonymous on February 29, 2020, 02:59:20 PM
Chinese Banana FrittersQuote from: "priscilla1961"
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.(//%3C/s%3E%3CURL%20url=%22https://omnivorescookbook.com/wp-content/uploads/2018/03/1802_Chinese-Banana-Fritters_004.jpg%22%3E%3CLINK_TEXT%20text=%22https://omnivorescookbook.com/wp-conten%20...%20rs_004.jpg%22%3Ehttps://omnivorescookbook.com/wp-content/uploads/2018/03/1802_Chinese-Banana-Fritters_004.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I've had something similar to that.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 18, 2020, 11:16:10 PM
Post by: priscilla1961 on March 18, 2020, 11:16:10 PM
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.
Title: Re: Asian Recipes
Post by: Frood on March 18, 2020, 11:23:20 PM
Post by: Frood on March 18, 2020, 11:23:20 PM
Title: Re: Asian Recipes
Post by: Anonymous on March 18, 2020, 11:29:54 PM
Post by: Anonymous on March 18, 2020, 11:29:54 PM
Priscilla make cheap fried rice recipe party for budget conscious?Quote from: "Dinky Dazza"
I put that that through Google translate just for fun..
It loses it's humour with the Google translation.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 03, 2020, 05:25:13 PM
Post by: priscilla1961 on April 03, 2020, 05:25:13 PM
INGREDIENTS
1⁄4 cup soy sauce
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon ketchup
1⁄2 teaspoon ginger
1 tablespoon minced garlic
1 teaspoon cornstarch
1 lb boneless skinless chicken breast, cut into 2 inch strips
2 tablespoons vegetable oil
1(16 ounce) package frozen stir fry vegetables
1(8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
hot cooked rice
DIRECTIONS
Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
In large skillet, stir-fry chicken in hot oil 5 minutes.
Add vegetables, stir-fry 4 more minutes.
Stir in pineapple and sauce, heat through.
Serve over rice.
Title: Re: Asian Recipes
Post by: Vancouver on April 03, 2020, 10:50:45 PM
Post by: Vancouver on April 03, 2020, 10:50:45 PM
CHICKEN PINEAPPLE STIR- FRYQuote from: "priscilla1961"
INGREDIENTS
1⁄4 cup soy sauce
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon ketchup
1⁄2 teaspoon ginger
1 tablespoon minced garlic
1 teaspoon cornstarch
1 lb boneless skinless chicken breast, cut into 2 inch strips
2 tablespoons vegetable oil
1(16 ounce) package frozen stir fry vegetables
1(8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
hot cooked rice
DIRECTIONS
Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
In large skillet, stir-fry chicken in hot oil 5 minutes.
Add vegetables, stir-fry 4 more minutes.
Stir in pineapple and sauce, heat through.
Serve over rice.(//%3C/s%3E%3CURL%20url=%22https://img.sndimg.com/food/image/upload/c_thumb,q_80,w_565,h_318/v1/img/recipes/24/30/6/picHLi7sw.jpg%22%3E%3CLINK_TEXT%20text=%22https://img.sndimg.com/food/image/uploa%20...%20HLi7sw.jpg%22%3Ehttps://img.sndimg.com/food/image/upload/c_thumb,q_80,w_565,h_318/v1/img/recipes/24/30/6/picHLi7sw.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Looks good. Thanks.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 17, 2020, 01:09:13 AM
Post by: priscilla1961 on April 17, 2020, 01:09:13 AM
INGREDIENTS
1 tsp. plus 1 tbsp. vegetable oil, divided
1 c. baby spinach leaves
1/4 lb. ground pork
1 tsp. minced garlic
1 tsp. grated fresh ginger
1/2 tsp. red pepper flakes
1/4 tsp. cornstarch
kosher salt
Black pepper
1 tbsp. flour
28 dumpling or wonton wrappers
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sesame oil
2 green onions, thinly sliced (green parts only)
DIRECTIONS
In a large skillet, heat 1 teaspoon oil over medium-high heat. Cook spinach until wilted, 2 minutes. Drain, squeeze dry, and coarsely chop. Place in refrigerator for 5 minutes to cool.
In a medium bowl, mix together pork, garlic, ginger, red pepper flakes, and cornstarch. Stir in chopped spinach. Season generously with salt and pepper.
Sprinkle flour on a baking sheet and arrange dumpling wrappers on top. Drop 1 teaspoon of pork filling in center of each wonton wrapper. One by one, brush edges of the wonton wrappers with a bit of water. Fold them in half and gently pinch the edges together, then crimp. Transfer finished dumplings to a parchment-lined baking sheet.
Continue wrapping and crimping dumplings and cover them with moist paper towels so they don't dry out.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Place half the dumplings in skillet and sear until nicely browned, about 1 minute. Tip dumplings over and add ½ cup water; place lid on dumplings and let steam until skillet is dry, 3 to 4 minutes. Transfer to a plate and cook remaining dumplings.
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
Serve dumplings, garnished with green onions, with dipping sauce.
Title: Re: Asian Recipes
Post by: caskur on April 17, 2020, 03:08:36 AM
Post by: caskur on April 17, 2020, 03:08:36 AM
Title: Re: Asian Recipes
Post by: priscilla1961 on April 30, 2020, 11:08:27 PM
Post by: priscilla1961 on April 30, 2020, 11:08:27 PM
INGREDIENTS
3 tbsp. canola oil, divided
4 boneless, skinless chicken thighs, cut into 1" pieces
1" piece ginger, minced
1 large head broccoli, cut into small florets
1 red bell pepper, chopped
4 4-6 dried chilis
2 tbsp. sherry
1/4 c. low-sodium soy sauce
1 tsp. cornstarch
2 tsp. sambal oelek
1 tsp. sesame oil
Rice, for serving
DIRECTIONS
In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.
Title: Re: Asian Recipes
Post by: priscilla1961 on May 14, 2020, 11:28:36 PM
Post by: priscilla1961 on May 14, 2020, 11:28:36 PM
Ingredients
MARINADE:
2 garlic cloves , minced
2 tsp brown sugar
1 1/2 tbsp honey
1 1/2 tbsp hoisin sauce
2 tsp oyster sauce
1 ½ tbsp light soy sauce (or all purpose)
1/2 tsp Chinese five spice powder (Note 1)
1/2 tsp sesame oil (not critical)
Few drops red food colouring , optional
CHICKEN:
750 g / 1.5lb chicken thigh fillets , skinless boneless (or breast)
1 tbsp vegetable oil
10 – 12 bamboo skewers , soaked in water for 1 hour (optional)
Green onions / scallions , finely sliced, for garnish (optional)
INSTRUCTIONS
Place Marinade ingredients in a ziplock bag or bowl and mix to combine.
Add chicken and mix to coat. Marinade for 3 – 24 hours.
Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).
Remove chicken from marinade (RESERVE for basting) and place in the skillet - cook in 2 batches, don't crowd the pan. Cook for 4 minutes then turn.
Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again - cook for 1 minute.
Baste the chicken, then turn again and cook for 45 sec - 1 min.
Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
Serve, garnished with green onions / scallions if using!
Title: Re: Asian Recipes
Post by: priscilla1961 on May 27, 2020, 11:02:51 PM
Post by: priscilla1961 on May 27, 2020, 11:02:51 PM
Ingredients:
8 ounces mung bean noodles or rice noodles
1 1/2 teaspoons toasted sesame oil
3/4 cup beef stock
1 1/2 tablespoons Sichuan peppercorns
1 tablespoon peanut oil
2 cloves garlic, crushed and finely chopped
1 tablespoon peeled and grated fresh ginger
1 red Fresno chile, seeded and finely diced
12 ounce ground pork
1 to 2 tablespoons chili bean sauce
1 tablespoon Shaohsing rice wine or dry sherry
1 pound firm fresh tofu, cut into 1-inch chunks
1 to 2 tablespoons light soy sauce
1 to 2 tablespoons black rice vinegar or balsamic vinegar
Sea salt
Ground white pepper
1 tablespoon cornstarch
2 large scallions, sliced
Directions:
1. Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking.
2. In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat.
3. In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.
4. Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce, black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.
5. Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.
Title: Re: Asian Recipes
Post by: Frood on May 28, 2020, 05:20:47 AM
Post by: Frood on May 28, 2020, 05:20:47 AM
Title: Re: Asian Recipes
Post by: Vancouver on May 28, 2020, 05:24:31 AM
Post by: Vancouver on May 28, 2020, 05:24:31 AM
Looks good. Some of my friends don't know how to use the chopsticks.
I make Priscilla recipe....chicken and broccoli with pork dumpling!(//%3C/s%3E%3CURL%20url=%22https://i.postimg.cc/tgLVNz2s/20200528-190921.jpg%22%3Ehttps://i.postimg.cc/tgLVNz2s/20200528-190921.jpg%3C/URL%3E%3Ce%3E)
Title: Re: Asian Recipes
Post by: Frood on May 28, 2020, 05:45:04 AM
Post by: Frood on May 28, 2020, 05:45:04 AM
You kicked the legs out of the gag...
Title: Re: Asian Recipes
Post by: Anonymous on May 29, 2020, 02:51:30 PM
Post by: Anonymous on May 29, 2020, 02:51:30 PM
I make Priscilla recipe....chicken and broccoli with pork dumpling!(//%3C/s%3E%3CURL%20url=%22https://i.postimg.cc/tgLVNz2s/20200528-190921.jpg%22%3Ehttps://i.postimg.cc/tgLVNz2s/20200528-190921.jpg%3C/URL%3E%3Ce%3E)
I know some people who can't too.
Title: Re: Asian Recipes
Post by: priscilla1961 on June 11, 2020, 05:56:55 PM
Post by: priscilla1961 on June 11, 2020, 05:56:55 PM
INGREDIENTS
1 tablespoon soy sauce
3 ½ tablespoons oyster sauce
Pinch of sugar
2 tablespoons rice vinegar (do not use seasoned rice vinegar)
1 tablespoon neutral oil
1 tablespoon finely minced garlic
4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed
PREPARATION
Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.
Title: Re: Asian Recipes
Post by: priscilla1961 on June 25, 2020, 11:02:00 PM
Post by: priscilla1961 on June 25, 2020, 11:02:00 PM
Ingredients
1 pound fresh noodles (Shanghai thin noodles are good)
1/2 pound chicken breast (cut into strips)
4 ounces shrimp (shelled and cleaned)
1/2 bok choy (cut into bite-size pieces)
1/2 cup carrot (cut on the diagonal)
1/2 cup broccoli or cauliflower (trimmed, cut on the diagonal into 1-inch pieces)
1 onion (shredded)
1 clove garlic (minced)
1 tablespoon light soy sauce
2 tablespoons hot bean sauce
1/2 teaspoon salt
5 tablespoons cooking oil for stir-frying
For the Marinade:
1 teaspoon wine
1 teaspoon light soy sauce
1 teaspoon cornstarch
For the Sauce:
1/2 cup stock
1 teaspoon light soy sauce
1 tablespoon chili oil
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Steps to Make It
Mix together marinade ingredients. Marinate chicken for at least twenty minutes.
While marinating chicken, mix together sauce ingredients. Set aside.
Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli, and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp, and all the vegetables.
Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
Title: Re: Asian Recipes
Post by: priscilla1961 on July 09, 2020, 09:31:01 PM
Post by: priscilla1961 on July 09, 2020, 09:31:01 PM
Ingredients
300 g bitter gourd
3 eggs
Directions
Tips
Use salt to rub the bitter gourd. Then blanch with boiled water. It not only makes it less bitter but also helps to maintain the original taste of bitter gourd.
When blanching, add some salt and oil into the hot water. Then use ice water to cool bitter gourd. It helps bitter gourd to maintain the good taste and fresh.
Adding water to the eggs and start frying egg with cold oil are the key tips to make the fried eggs tender.
Steps
1 Cut the bitter gourd in half lengthwise.
Use a spoon to remove the pulp in the middle.
And then scrape off the white tissue attached to the inside of the bitter gourd (this is what make you feel bitter).
2 Cut into thin slices, rub with the salt until bitter gourd slightly soft.
3 Boil water, add some salt and oil.
Put the bitter gourd slices into the pot. Blanch until the colour changed.
Remove and immersed in ice water to cool down.
4 In another bowl, put the eggs in and add a little salt and a tablespoon of water.
5 Preheat the wok. Add cold oil into the egg mixture. Quickly stir fry with chopsticks until set. Remove and set aside.
6 Add oil to the wok. Sirt fry bitter gourd.
7 Add the cooked egg (Step 5). Add 1 tablespoon of salt (based on your preference).
Title: Re: Asian Recipes
Post by: Frood on July 09, 2020, 10:09:30 PM
Post by: Frood on July 09, 2020, 10:09:30 PM
Long time you no make party in our mouths!
Title: Re: Asian Recipes
Post by: priscilla1961 on July 23, 2020, 10:53:19 PM
Post by: priscilla1961 on July 23, 2020, 10:53:19 PM
Ingredients
500 grams (1 pound) spinach , tough ends removed
1 cup raw peanuts
1 tablespoon peanut oil (or vegetable oil)
2 tablespoons Chinese black vinegar
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons ginger , minced
roasted white sesame seed for decoration (Optional)
Instructions
Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.
Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.
Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.
When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.
Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 06, 2020, 08:30:57 PM
Post by: priscilla1961 on August 06, 2020, 08:30:57 PM
INGREDIENTS
1 tablespoon soy sauce
3 ½ tablespoons oyster sauce
Pinch of sugar
2 tablespoons rice vinegar (do not use seasoned rice vinegar)
1 tablespoon neutral oil
1 tablespoon finely minced garlic
4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed
PREPARATION
1. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
2. Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
3. Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.
Title: Re: Asian Recipes
Post by: Frood on August 06, 2020, 08:41:20 PM
Post by: Frood on August 06, 2020, 08:41:20 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on August 06, 2020, 08:47:59 PM
Post by: priscilla1961 on August 06, 2020, 08:47:59 PM
mmm... bok choy...
Title: Re: Asian Recipes
Post by: Frood on August 06, 2020, 08:56:14 PM
Post by: Frood on August 06, 2020, 08:56:14 PM
Title: Re: Asian Recipes
Post by: Anonymous on August 06, 2020, 09:01:37 PM
Post by: Anonymous on August 06, 2020, 09:01:37 PM
We make bok choy party, Priscilla...
I'll be there.
Title: Re: Asian Recipes
Post by: Frood on August 06, 2020, 09:04:00 PM
Post by: Frood on August 06, 2020, 09:04:00 PM
Hot lettuce is good too... in spicy beef sauce
Title: Re: Asian Recipes
Post by: Anonymous on August 06, 2020, 09:05:56 PM
Post by: Anonymous on August 06, 2020, 09:05:56 PM
Stewed or steamed bok choy....mmmmm mmmmm, mmmm ...
Hot lettuce is good too... in spicy beef sauce
I prefer garlic boy choy as a side dish.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 06, 2020, 09:24:52 PM
Post by: priscilla1961 on August 06, 2020, 09:24:52 PM
We make bok choy party, Priscilla...
party
Title: Re: Asian Recipes
Post by: priscilla1961 on August 20, 2020, 07:50:24 PM
Post by: priscilla1961 on August 20, 2020, 07:50:24 PM
Ingredients
500 grams (1 pound) spinach , tough ends removed
1 cup raw peanuts
1 tablespoon peanut oil (or vegetable oil)
2 tablespoons Chinese black vinegar
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons ginger , minced
roasted white sesame seed for decoration (Optional)
Instructions
1. Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.
2.Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.
3.Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.
4.When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.
5.Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.
Title: Re: Asian Recipes
Post by: Frood on August 20, 2020, 09:16:47 PM
Post by: Frood on August 20, 2020, 09:16:47 PM
Chinese Spinach and Peanut Salad
Ingredients
500 grams (1 pound) spinach , tough ends removed
1 cup raw peanuts
1 tablespoon peanut oil (or vegetable oil)
2 tablespoons Chinese black vinegar
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons ginger , minced
roasted white sesame seed for decoration (Optional)
Instructions
1. Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.
2.Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.
3.Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.
4.When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.
5.Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.(//%3C/s%3E%3CURL%20url=%22https://omnivorescookbook.com/wp-content/uploads/2014/11/Vinegar-Spinach-and-Peanut-1.jpg%22%3E%3CLINK_TEXT%20text=%22https://omnivorescookbook.com/wp-conten%20...%20anut-1.jpg%22%3Ehttps://omnivorescookbook.com/wp-content/uploads/2014/11/Vinegar-Spinach-and-Peanut-1.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
Priscilla, I make this for your mouth party.
Much nuts underneath to drizzle with...
Title: Re: Asian Recipes
Post by: priscilla1961 on September 03, 2020, 09:40:08 PM
Post by: priscilla1961 on September 03, 2020, 09:40:08 PM
Ingredients
1/2 cup unsalted butter melted and cooled to room temperature
1 and 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups milk of choice warm
1 pound (16 ounces) glutinous rice flour (can find in most Asian grocery stores)
1 teaspoon baking powder
1 can (18.75 ounces) red bean paste or sweetened red beans
Instructions
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x13" baking pan and set aside.
In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Slowly fold in the glutinous rice flour and baking powder and mix vigorously until most of the lumps are gone.
Transfer the batter to your prepared baking pan. Drop spoonfuls of red bean paste on top of the batter.
Bake in your preheated oven for about 60-70 minutes or until the cake starts pulling away from the sides and the tops and edges start to turn golden.
Allow the cake to cool to room temperature before slicing and serving.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 17, 2020, 09:54:24 PM
Post by: priscilla1961 on September 17, 2020, 09:54:24 PM
Ingredients
1 pound chicken (boneless breasts or thighs, chopped into bite-sized pieces)
For the Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
For the Sauce:
1 1/2 tablespoons cornstarch
1/3 cup water
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon sherry (dry)
1 teaspoon sugar
1 teaspoon sesame oil
For the Stir-Fry:
2 tablespoons canola oil (divided)
1 garlic clove (minced)
1 teaspoon ginger (minced)
2 green onions (sliced on the diagonal into 1-inch pieces)
3 to 4 dried Chinese mushrooms (softened in warm water and sliced)
1 can bamboo shoots (or 1 can baby corn, drained)
Steps to Make It
1. Gather the ingredients.
2. Combine the soy sauce, rice wine, and sesame oil in a large bowl.
3. Add the chicken and toss to coat. Sprinkle the cornstarch evenly across the meat and toss again.
4. Marinate the chicken in the refrigerator for 10 to 15 minutes.
5. While the chicken marinates, dissolve the cornstarch in the water, then mix it with the water, dark soy sauce, oyster sauce, sherry, sugar, and sesame oil.
6. Heat a wok or deep heavy skillet on high and add 1 tablespoon canola oil. When the oil shimmers, add the garlic, ginger, and green onion and stir-fry for about 1 minute or until fragrant and just starting to brown.
7. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl.
8. Remove the chicken from the fridge and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes.
9. Remove the chicken from the wok and discard the unused marinade.
10. Add the remaining oil and return the garlic, ginger, and green onion to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute.
11. Return the chicken to the wok.
12. Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables.
13. Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!
Title: Re: Asian Recipes
Post by: priscilla1961 on October 01, 2020, 11:36:49 PM
Post by: priscilla1961 on October 01, 2020, 11:36:49 PM
20 oz pork belly (500 g), lean
4 cups water (960 mL), plus 250 milliliters, divided
4 slices of fresh ginger
1 spring onion, cut into 2-inch (5 cm) pieces
2 cloves garlic, crushed
2 tablespoons oil
2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons shaoxing rice wine
cooked rice, for serving
sliced green onion, for serving
Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir
every 10 minutes or so, adding more water if the pot is getting dry.
Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 15, 2020, 08:24:34 PM
Post by: priscilla1961 on October 15, 2020, 08:24:34 PM
Ingredients
450 g pork loin, cut into cubes
½ teaspoon salt
½ teaspoon pepper
½ pineapple, cut into cubes
1 green pepper, cut into cubes
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon brown sugar
1 ActiFry spoon vegetable oil
1 small bunch fresh coriander leaves, chopped
Toasted sesame seeds
Directions
Step 1
Season pork with salt and pepper.
Step 2
Add seasoned pork, pineapple, green pepper, garlic, and ginger to the ActiFry pan.
Step 3
Combine soy sauce and brown sugar together in a bowl. Pour over the ingredients. Drizzle vegetable oil over the ingredients.
Step 4
Turn on your ActiFry and set cooking timer for 17 minutes. Once cooking cycle is completed, check to ensure all ingredients are cooked to your preference.
Step 5
Garnish with chopped coriander and sesame seeds. Serve with white rice and enjoy!
Title: Re: Asian Recipes
Post by: priscilla1961 on October 28, 2020, 10:24:57 PM
Post by: priscilla1961 on October 28, 2020, 10:24:57 PM
Ingredients
1 box of regular firm tofu , cut into thick strips
1/4 cup mince pork
1 spring onions , white part and green part separated
2 garlic cloves , finely chopped
1 tbsp. chopped ginger , finely chopped
1 tbsp. chopped pickled pepper , cut into small sections
1/2 tbsp. doubanjiang
Yu Shiang Stir-fry sauce
1 tbsp. starch , recommend using sweet potato starch
1 tbsp. vinegar
2 tsp. light soy sauce
5 tbsp. water
2 tbsp. sugar
1/4 tsp. salt
Instructions
Cut tofu into thick strips. Either larger or smaller. Then coat with cornstarch one by one.
Prepare a bowl and mix the stir fry sauce together.
Heat oil in pan and fry tofu strips until golden brown. Transfer out.
Keep the oil and then fry minced pork until crisp and browned, slow down the fire, add doubanjiang and pickled peppers. Fry for a while until the oil turn reds.
Add garlic, ginger and scallion in, fry until aromatic. Pour in the mixed sauce. Simmer for 2 minutes.
Return fried tofu strips, mix well.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 05, 2020, 09:11:39 PM
Post by: priscilla1961 on November 05, 2020, 09:11:39 PM
Ingredients
Sauce
1/4 cup vegetable stock (or water)
1 tablespoon light soy sauce (or soy sauce, or tamari for gluten-free)
1/2 tablespoon dark soy sauce (or soy sauce, or tamari for gluten-free (*Footnote 1))
1 tablespoon Shaoxing wine (or dry sherry)
1/2 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cornstarch
Stir fry
1/2 (around 10 ounces / 300 grams) regular eggplant or 1 large Asian , chopped into bite-size pieces (*Footnote 2)
2 teaspoons cornstarch
1/3 cup peanut oil (or vegetable oil)
1 (about 1/2 lbs or 230 g) small russet potato , halved and sliced to 1/4-inch (1/2-cm) pieces
1 bell pepper , chopped
2 green onion , chopped
2 cloves of garlic , minced
2 teaspoons sesame seeds for garnish (Optional)
Instructions
Add eggplant into a large bowl and sprinkle with 2 teaspoons salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes.
Drain eggplant and dry thoroughly with a paper towel. Sprinkle with cornstarch and gently mix by hand, until the eggplant pieces are lightly coated.
Combine vegetable stock, light soy sauce, cooking wine, sugar, salt, and cornstarch in a small bowl. Mix well and set aside.
Heat a large pan (or a wok) with 1/3 cup oil over medium-high heat until hot. Place the eggplant in the pan and spread the pieces without overlapping. Cook the eggplant without moving it until the bottom turns golden brown. If the oil in the pan is fully absorbed by the eggplant before cooking through, add a bit more oil to the pan. Turn to medium heat when the pan start to smoke. Flip the pieces to cook the other side until golden brown. Transfer to a big plate.
Your pan should still have plenty of oil since the eggplant will start releasing oil once cooked.
Spread the potato pieces in the pan. Cook without moving until the bottom turns golden. Flip to cook the other side, until golden. Transfer to the plate with the eggplant.
If your pan still has too much oil, carefully remove some with a folded paper towel and only leave about 1 teaspoon oil in the pan.
Add green onion and garlic and stir a few times until fragrant.
Mix the sauce again to dissolve cornstarch completely. Pour into the pan. The sauce will thicken immediately.
Return the eggplant and potato to the pan and add bell pepper. Cook and stir until the sauce is evenly coated over the vegetables. Transfer everything to a plate immediately.
Garnish with sesame seeds (if using) and serve hot with steamed rice as a main or as a side.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 11, 2020, 12:38:11 PM
Post by: priscilla1961 on November 11, 2020, 12:38:11 PM
Ingredients
2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
1 teaspoon salt
1 tablespoon cornstarch
Sauce (*footnote 2)
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon water
1/2 teaspoon dark soy sauce (*see footnote 3)
2 teaspoons sugar
1 teaspoon cornstarch
Stir-fry
2 1/2 tablespoons peanut oil (or vegetable oil)
1 teaspoon ginger , minced
3 cloves garlic , chopped
Instructions
(Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
(Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
Combine the sauce ingredients in a small bowl, mix well.
Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
Serve hot as a side or as main over steamed rice or noodles.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 27, 2020, 09:44:42 PM
Post by: priscilla1961 on November 27, 2020, 09:44:42 PM
Ingredients
500 grams (1 pound) spinach , tough ends removed
1 cup raw peanuts
1 tablespoon peanut oil (or vegetable oil)
2 tablespoons Chinese black vinegar
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons ginger , minced
roasted white sesame seed for decoration (Optional)
Instructions
Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.
Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.
Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.
When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.
Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.
Title: Re: Asian Recipes
Post by: Anonymous on December 04, 2020, 05:14:58 PM
Post by: Anonymous on December 04, 2020, 05:14:58 PM
Title: Re: Asian Recipes
Post by: Frood on December 07, 2020, 12:28:14 AM
Post by: Frood on December 07, 2020, 12:28:14 AM
Title: Re: Asian Recipes
Post by: Anonymous on December 07, 2020, 12:43:24 AM
Post by: Anonymous on December 07, 2020, 12:43:24 AM
When Priscilla says bok choy, my spring roll gets firm...
Another sexual undertone?
Title: Re: Asian Recipes
Post by: Frood on December 07, 2020, 12:44:57 AM
Post by: Frood on December 07, 2020, 12:44:57 AM
When Priscilla says bok choy, my spring roll gets firm...
Another sexual undertone?
Title: Re: Asian Recipes
Post by: Anonymous on December 07, 2020, 01:54:31 AM
Post by: Anonymous on December 07, 2020, 01:54:31 AM
When Priscilla says bok choy, my spring roll gets firm...
Another sexual undertone?
:howdy:
I see, thank you.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 07, 2020, 11:28:54 PM
Post by: priscilla1961 on December 07, 2020, 11:28:54 PM
INGREDIENTS
2 large red skinned potatoes
2 tablespoons oil
1 tablespoon Sichuan peppercorns
2 thin slices of ginger (minced)
2 cloves garlic (minced)
3-6 dried red chilies (de-seeded and chopped)
1 long red or green hot pepper (de-seeded and julienned)
1 teaspoon light soy sauce
½ teaspoon sugar
1 teaspoon white vinegar
1/2 teaspoon sesame oil
1 tablespoon chicken stock (or water)
Salt to taste
1 scallion (chopped)
INSTRUCTIONS
1. Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.
2. Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
3.Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the scallions, and serve!
Title: Re: Asian Recipes
Post by: priscilla1961 on December 23, 2020, 03:34:07 PM
Post by: priscilla1961 on December 23, 2020, 03:34:07 PM
Ingredients
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup chow mein noodles
1 cup dry-roasted peanuts
Directions
1. Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
2. Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
3.Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 26, 2020, 11:45:05 PM
Post by: priscilla1961 on December 26, 2020, 11:45:05 PM
INGREDIENTS
1 12- to 14-pound turkey
4 tablespoons neutral oil (such as canola)
6 garlic cloves, minced
1 3-inch knob ginger, peeled and minced
6 scallions, thinly sliced
2 leeks, thinly sliced (white and light green parts only)
4 stalks celery, thinly sliced
⅓ cup soy sauce
1 2-inch strip dried orange or tangerine peel (or use 1 tablespoon freshly squeezed orange juice)
1 tablespoon light brown sugar
½ cup rice wine or sherry
½ teaspoon ground white pepper
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
3 ½ pounds small Yukon Gold potatoes, halved
Kosher salt and black pepper, to taste
PREPARATION
1.Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
2. Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
3. Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
4. Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
5. Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
6. Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
7. Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
8. Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 10, 2021, 01:32:23 PM
Post by: priscilla1961 on January 10, 2021, 01:32:23 PM
Ingredients
1 1/2 cup Flour
1/2 tsp Salt
2 x Eggs
1 1/2 cup Water
Directions
1. Combine flour and salt. Beat eggs lightly and blend in.
2. Gradually add water, beating in one direction to make a thin smooth batter.
3. Lightly grease a small skillet, as in step 3 above.
4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or rotating the pan so that the batter spreads thinly and evenly over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.)
5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel.
6. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.
Title: Re: Asian Recipes
Post by: Frood on January 10, 2021, 01:38:18 PM
Post by: Frood on January 10, 2021, 01:38:18 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on January 10, 2021, 01:41:48 PM
Post by: priscilla1961 on January 10, 2021, 01:41:48 PM
Bao buns... that sounds much sexy Priscilla.
Thank you.
Title: Re: Asian Recipes
Post by: priscilla1961 on January 22, 2021, 09:19:16 PM
Post by: priscilla1961 on January 22, 2021, 09:19:16 PM
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
Title: Re: Asian Recipes
Post by: priscilla1961 on March 04, 2021, 10:34:47 PM
Post by: priscilla1961 on March 04, 2021, 10:34:47 PM
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 18, 2021, 10:50:58 PM
Post by: priscilla1961 on March 18, 2021, 10:50:58 PM
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.
Title: Re: Asian Recipes
Post by: Frood on March 18, 2021, 11:11:45 PM
Post by: Frood on March 18, 2021, 11:11:45 PM
Title: Re: Asian Recipes
Post by: priscilla1961 on April 02, 2021, 12:18:15 AM
Post by: priscilla1961 on April 02, 2021, 12:18:15 AM
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 15, 2021, 08:49:58 PM
Post by: priscilla1961 on April 15, 2021, 08:49:58 PM
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.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 29, 2021, 10:44:26 PM
Post by: priscilla1961 on April 29, 2021, 10:44:26 PM
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.
Title: Re: Asian Recipes
Post by: Anonymous on April 30, 2021, 05:47:32 PM
Post by: Anonymous on April 30, 2021, 05:47:32 PM
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.(//%3C/s%3E%3CURL%20url=%22https://rasamalaysia.com/wp-content/uploads/2019/01/ginger-soy-fish.jpg%22%3E%3CLINK_TEXT%20text=%22https://rasamalaysia.com/wp-content/upl%20...%20y-fish.jpg%22%3Ehttps://rasamalaysia.com/wp-content/uploads/2019/01/ginger-soy-fish.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
I want that.
Title: Re: Asian Recipes
Post by: priscilla1961 on May 13, 2021, 10:00:08 PM
Post by: priscilla1961 on May 13, 2021, 10:00:08 PM
Title: Re: Asian Recipes
Post by: Frood on May 14, 2021, 01:17:28 AM
Post by: Frood on May 14, 2021, 01:17:28 AM
We make food party together in our mouth holes?
Title: Re: Asian Recipes
Post by: Anonymous on May 14, 2021, 01:29:10 AM
Post by: Anonymous on May 14, 2021, 01:29:10 AM
Hi Priscilla! Long time no see.
We make food party together in our mouth holes?
Does this have a sexual connotation?
Title: Re: Asian Recipes
Post by: Frood on May 14, 2021, 01:30:54 AM
Post by: Frood on May 14, 2021, 01:30:54 AM
Hi Priscilla! Long time no see.
We make food party together in our mouth holes?
Does this have a sexual connotation?
Hmm..... interesting perspective...
Title: Re: Asian Recipes
Post by: Anonymous on May 14, 2021, 01:33:36 AM
Post by: Anonymous on May 14, 2021, 01:33:36 AM
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.
Title: Re: Asian Recipes
Post by: Frood on May 14, 2021, 01:57:13 AM
Post by: Frood on May 14, 2021, 01:57:13 AM
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.
We do??
(It's mostly to get a rise out of you...
Title: Re: Asian Recipes
Post by: priscilla1961 on May 27, 2021, 09:27:47 PM
Post by: priscilla1961 on May 27, 2021, 09:27:47 PM
Ingredients
2 tablespoons vegetable oil
2 tablespoons chopped shallots
1 clove garlic, chopped
2 green onions, chopped
8 ounces ground chicken meat
3 tablespoons reduced-fat peanut butter
3 tablespoon carrot (shredded)
1 teaspoon green curry paste
2 tablespoons soy sauce
1 1/2 teaspoons sugar substitute (such as ZSweet)
2 teaspoons lime juice
32 wonton wrappers
Preheat the oven to 350 F. Spray two 9-by-13-inch baking sheets with non-stick cooking spray.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic, and green onion. Stir-fry briefly then add the chicken meat and stir-fry on high heat until the chicken changes color and is nearly cooked through.
add the shallots, garlic, chicken and green onion in a pan
Stir in the remaining ingredients (peanut butter, shredded carrots, green curry paste, soy sauce, sugar substitute, and lime juice). Remove the wok from the burner and allow the mixture to cool.
Fill and fold the wontons: first, set out the wonton wrappers with a small bowl filled with water. Lay out one wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle.
Dip your finger in the water and run it along the edges of the wonton wrapper to wet it.
brush the edges of the wonton wrapper with water
Take another wonton wrapper and place it on top in a way that forms a star shape (ie. the top wrapper looks like a diamond instead of a square).
Fold the star points from the bottom wonton over the top. Fold the star points from the top wonton under the bottom. Now you should have little packets.
Continue with the rest of the mixture and wontons.
To cook the wonton, lay them out on the baking sheets and spray lightly with a bit more cooking spray. Bake for 12 to 15 minutes until golden, turning halfway through cooking.
Title: Re: Asian Recipes
Post by: priscilla1961 on June 10, 2021, 09:24:09 PM
Post by: priscilla1961 on June 10, 2021, 09:24:09 PM
Ingredients
250 grams pork (thinly sliced)
1 teaspoon fish sauce (plus extra to taste)
1 tablespoon lime juice
1 teaspoon sugar
2 bird's eye chilies (chopped)
1 bitter melon
2 tablespoons cooking oil
1 tablespoon fermented black beans (drained)
2 shallots (thinly sliced)
4 cloves garlic (minced)
1 piece ginger (half-inch, minced)
Optional: 1/4 cup radish (julienned)
Optional: 1/4 cup carrot (julienned)
Steps to Make It
Gather the ingredients.
Place the pork slices in a shallow bowl.
Add the fish sauce, lime juice, sugar, and chopped chilies.
Mix well making sure that all the ingredients are distributed evenly.
Cover and leave in the fridge to marinate while preparing the bitter melon.
Cut off the tips of the bitter melon and discard.
Halve vertically and scoop out the seeds and pith. Slice the bitter melon into half rings about a quarter of an inch thick. If you want to minimize the bitterness, see the instructions.
Heat the cooking oil in a wok or frying pan until wisps of smoke start to float on the surface. This is stir-frying, the heat has to be extremely high and the oil needs to be very hot before any ingredient is added to it.
Dump the marinated pork into the pan and stir fry until the meat changes color. Add the bitter melon and the fermented black beans. Stir fry for another two minutes.
Add the shallots, garlic, and ginger. Continue cooking, tossing often, for about half a minute.
Add the julienned radish and carrot, if using, and stir fry for another half a minute.
Taste and adjust the seasonings, as needed, before serving.
Serve hot with rice and enjoy!
Title: Re: Asian Recipes
Post by: priscilla1961 on June 24, 2021, 10:54:19 PM
Post by: priscilla1961 on June 24, 2021, 10:54:19 PM
INGREDIENTS
1 1/4 pounds yukon gold potatoes, very thinly sliced
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil
4 cloves garlic, peeled and thinly sliced
2 scallions, sliced into 1-inch pieces
1 Serrano chile pepper, stemmed and sliced
INSTRUCTIONS
Soak the potatoes in salted water for 5 minutes. Drain and pat dry.
Prepare the sauce: Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
Heat the vegetable oil in a 10" cast iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until the potatoes are fork-tender (about 4 to 6 minutes).
Add the garlic, scallions, and Serrano pepper to the pan; saute for 60 seconds until the garlic is fragrant.
Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have soaked up the sauce.
Title: Re: Asian Recipes
Post by: priscilla1961 on July 07, 2021, 09:11:49 PM
Post by: priscilla1961 on July 07, 2021, 09:11:49 PM
INGREDIENTS
2 Chinese long eggplant
Sauce
2 tablespoons Chinkiang vinegar
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (or water)
1 tablespoon spicy fermented bean paste doubanjiang
2 tablespoons sugar
4 tablespoons peanut oil (or vegetable oil)
1/8 teaspoon Sichuan peppercorn powder , freshly grated (or black pepper powder)
4 cloves garlic , chopped
2 teaspoons ginger , minced
2 to 3 tablespoons chopped cilantro for garnish (Optional)
INSTRUCTIONS
Prepare sauce
Mix Chinkiang vinegar, light soy sauce, Shaoxing wine, spicy fermented bean paste, and sugar in a small bowl.
Heat peanut oil in a small saucepan over medium heat until warm. Add ginger and garlic. Stir and cook until fragrant. Turn to medium low heat. Add the vinegar mixture. Stir and cook until bringing to a simmer. While grilling eggplant, put the saucepan on the grill, over indirect heat to keep warm. Add a bit of water if the sauce gets too thick.
Cook eggplant
Halve the eggplants lengthwise. Score the inside flesh in a criss-cross pattern using the tip of a small knife. Cut as close to the skin as you can without cutting through it.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, put on heat resistant gloves, pour the charcoal into the grill, and spread it in an even layer. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. If using a gas grill, set all the burners to high heat and preheat for 15 minutes. Clean the cooking grate. Make sure the grill has reached medium-high heat (*see footnote 1).
While waiting for the grill to heat, brush cut sides of the eggplant slices with peanut oil. Season with salt.
Grill eggplant over medium-high heat with the lid open, for 8 to 10 minutes, until the surfaces are charred with dark grill marks. Flip once in the middle. If the eggplant gets charred too quickly, move to the cooler side of the grill, but not too far from the fire. Cook until the texture becomes creamy. Transfer to a plate to cool.
Pour sauce onto eggplant right before serving. Serve warm, or at room temperature.
Title: Re: Asian Recipes
Post by: priscilla1961 on July 09, 2021, 09:23:14 PM
Post by: priscilla1961 on July 09, 2021, 09:23:14 PM
INGREDIENTS
1 large russet potato , cut to 4-mm (1/8-inch) slices
2 to 3 tablespoons vegetable oil
Sea salt to taste
2 teaspoon cumin powder (or to taste)
1 teaspoon cayenne powder (or paprika powder for less spiciness)
2 tablespoons butter (Optional)
INSTRUCTIONS
Spread potato slices on a large tray and drizzle with olive oil. Use a pair of tongs to toss potatoes to ensure both sides are coated with oil.
Season with salt and generously sprinkle with cumin powder and cayenne powder.
Heat up the grill to build a modified two zone fire. Place the potato slices directly on the fire. Cook until both sides are charred and the inside is cooked through. If the potato slice is still a bit tough, move it to indirect heat and let it cook until tender. Sprinkle with another layer of cumin powder and place a small chunk of butter on top (optional). Leave slices on the grill until the butter is melted.
Transfer to a plate and serve warm.
Title: Re: Asian Recipes
Post by: priscilla1961 on July 22, 2021, 09:44:12 PM
Post by: priscilla1961 on July 22, 2021, 09:44:12 PM
Ingredients
Cake
0.7 cups (~170 grams) all-purpose flour
1/2 teaspoon baking powder
0.8 cups (~200 grams) granulated sugar
6 eggs separated into yolks and whites, both at room temperature
1.4 Tablespoons (~21 grams) unsalted butter
1.4 Tablespoons (~21 grams) milk of choice
1/2 teaspoon vanilla extract
Custard filling
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk of choice
1 egg
1 teaspoon vanilla
Stabilized whipped cream frosting
2 Tablespoons cold water
1 teaspoon unflavored gelatin
2 cups chilled heavy cream
1 teaspoon vanilla extract
2.5 Tablespoons powdered sugar
Decorations
various fruits of different colors and shapes, sliced (mangoes, grapes, strawberries, blueberries, etc.)
Instructions
Make the cake
Preheat oven to 340 degrees F. Line two 8″ or 9″ round baking pans with parchment paper and grease the paper and sides of the pan with non-stick cooking spray or butter. (I used silicone baking pans so I skipped this)
Separate the eggs and place the egg whites into large stand mixer bowl and the 6 egg yolks into a separate large mixing bowl. It's imperative that there isn't any yolk in the egg white portion!
Mix 0.4 cups of the sugar with the egg yolks and beat until slightly thick and pale yellow. Stir in vanilla.
In the bowl of a large stand mixer, beat egg whites until they are about halfway to forming stiff peaks. Add the remaining 0.4 cups of sugar in three separate additions while continuing to beat the egg whites. Continue whipping until stiff peaks form, creating meringue.
Gently fold in half of the meringue into the egg yolk mixture using as few strokes as possible. Gradually add flour and baking powder and mix carefully. Add the melted butter and milk to the batter. Gently fold in the remaining half of the meringue.
Divide the batter and pour into the two prepared pans. Bake for about 20-25 minutes in preheated oven until the cakes are a light brown and a toothpick inserted into center comes out clean. (Your baking time may be shorter if you use a dark, matte, or non-stick pan, and your baking time may be longer if you use a glass, aluminum, or other shiny pan).
Note that you should bake the two cake layers immediately after the batter is done to prevent the liquid from separating from the rest of the cake.
Remove cakes from oven and leave in pan and allow to cool to room temperature. You may also wrap the cooled cake layers in saran wrap if you are planning to assemble the cake in the same day.
For the custard filling
In a medium saucepan, whisk the sugar, flour, and salt. Add 3/4 cup of milk and mix until smooth.
Bring mixture to a boil at medium heat, whisking constantly. Do not scrape off any clumps that form on the sides and bottoms because they will leave clumps in your custard.
Cook another 2 minutes and remove from heat (do not turn off the stove). The mixture should have thickened up dramatically.
Mix the egg with remaining 1/4 cup of milk, then pour it into the mixture in the saucepan. Whisk vigorously to combine. Return the mixture to the heat and cook until it just starts to boil. There will be a lot of lumps initially but just keep whisking over the medium heat and most of the lumps should disappear.
Remove from heat and immediately stir in vanilla. Transfer the custard to a bowl and cover with plastic wrap. If there are still lumps in the custard, you can 1) keep whisking until they disappear, 2) strain the custard using a fine mesh sieve to get rid of the lumps, or 3) scoop them out with a fork or spoon.
Chill at least 2 hours in the fridge or overnight.
For the Stabilized Whipped Cream Frosting
Sprinkle the gelatin powder over the cold water and let it sit for 5 minutes.
Dissolve the gelatin by placing it in a bowl over a small pot of simmering water and stirring until the mixture turns clear. Let the mixture cool but do allow it to get cold.
Beat the heavy cream using an electric stand mixer (or a hand-held mixer) on low speed for about 30 seconds, or until small bubbles form.
Increase the speed to medium and continue beating for an additional 30 seconds.
Increase speed to high and beat until just before the cream becomes soft and poofy.
At this point, slowly add the sugar and vanilla while continuing to beat the cream until it is almost at stuff peaks.
Finally, add the melted gelatin mixture and keep beating until the cream becomes super thick.
Use frosting immediately or refrigerate for later use.
To Assemble the Finished Cake
Carefully remove cakes from pans. If desired, you can peel or cut away the browned top parts of the cakes using hands or a knife. Level the surface of cake with a knife to make the cakes as flat as possible.
Prepare the fresh fruits to be placed between the cake layers. You'll need enough fruit to cover the entire surface between the two cake layers and any additional fruits that you'll want to garnish for the top of the cake.
Make a simple syrup of 2 parts water to 1 part granulated sugar: Mix the two ingredients together in a saucepan and heat it up just until all the sugar dissolves. Squeeze in the juice from half a lemon. Brush each cake with a thin layer of simple syrup on all surfaces.
Lay the first cake layer down onto plate. Spread half of the cooled custard onto the top of the cake layer leaving about 1/2″ margin around the edge of the cake. Add the fruit on top of the custard, and be sure to cover the entire custard area. Add remaining custard on top of the fruit.
Place the second cake layer on top of the fruit filling. Gently push down on the layers and wipe away any excess custard that escapes out of the sides of the cake.
Frost the sides and top of the cake using the whipped cream frosting. Use a wide blade or a offset spatula for best results.
If you want to give your cake an extra special professional-looking touch, you can make a glaze to top the fruits on the top of the cake. In a saucepan, heat 1/4 cup of fruit preserves (any flavor) with an equal amount of water. Stir until boiling. Let the mixture reduce by continuing to boil off the water until you reach a glaze consistency (it should be runnier than honey). If desired, you can strain the glaze through a fine sieve to get rid of the fruit and/or seeds. While the glaze is still warm, gently brush over your fruit and let it dry to achieve a shiny finish.
Finally, chill the cake in the fridge and for a few hours to let the frosting set. The cake is best served the same day it is made.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 05, 2021, 09:00:47 PM
Post by: priscilla1961 on August 05, 2021, 09:00:47 PM
Ingredients
1/2 pound raw shrimp (shelled and deveined)
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/2 pound Chinese egg noodles
1 1/2 teaspoons sesame oil, or as needed
1 red bell pepper
1 3.5 ounce can bamboo shoots
1/2 cup shredded Napa cabbage
2 or 3 slices ginger, to make 2 teaspoons
1/4 cup homemade or store-bought low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon light soy sauce
Steps to Make It
Rinse the shrimp under warm running water and pat dry with paper towels. Cut in half lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.
In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again and toss with the sesame oil.
Cut the red bell pepper in half, remove the seeds and cut into thin strips about 2-inches long. Rinse the bamboo shoots to remove any "tinny" taste. Drain and cut in half. Shred the cabbage. Mince the ginger until you have 2 teaspoons.
In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce, and sugar) and set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.
Heat 2 tablespoons oil. When the oil is hot, add the shredded cabbage and the bamboo shoots. Stir-fry for a minute and add the red bell pepper. Stir-fry for another minute and remove from the wok.
Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.
Title: Re: Asian Recipes
Post by: priscilla1961 on August 19, 2021, 09:37:54 PM
Post by: priscilla1961 on August 19, 2021, 09:37:54 PM
Ingredients
1 chicken (around 2 pound)
4 ginger (slices)
2 green onions
1 tablespoon cooking wine
peanuts (toasted and crushed)
white sesame seeds (toasted)
2 slices ginger
2 star anise
1 teaspoon cumin
6 chili pepper (dried)
2 bay leaves
sichuan peppercorns (Several)
2 tablespoons chili powder
1/2 teaspoon sichuan peppercorn (or powder)
1/2 teaspoon chinese five-spice powder
1 tablespoon sesame seeds
6 tablespoons chili oil (Szechuan style)
2 tablespoons black vinegar
1 tablespoon sesame oil
2 tablespoons cooking wine
1/2 teaspoon sugar
1 pinch salt
1 tablespoon light soy sauce
2 garlic cloves (smashed)
1/2 tablespoon green onion (minced)
minced coriander
Directions
1.Szechuan combined chili oil
2.In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.
3.In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.
4.Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.
Prepare the chicken
5.Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
6.In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.
7.Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.
8.Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.
9.Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!
Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (for longer ones, you may need 10-15 minutes).
Turn off the fire, cover the lid and let the chicken stay for around 20 minutes. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut chicken into chunks when it is completely cooled down to get smooth edges.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 16, 2021, 10:42:47 PM
Post by: priscilla1961 on September 16, 2021, 10:42:47 PM
Ingredients:
1) 250g of milk
2) 30g of corn starch
3) 25g of fine sugar
4) Low-gluten flour
5) 1 egg
6) Bread crumbs
7) Cooking oil
How To Make Deep Fried Milk:
Step 1. Milk, corn starch, and fine sugar are placed in a pot and stirred.
Step 2.Place on the stove over low heat, stirring constantly.
Step 3. Cook until the mixture has thickened.
Step 4. Coat the inside of a dish (like shown below) with a thin layer of oil, and pour in the thickened milk. Once the milk has settled evenly, put in the refrigerator.
Step 5. Once the milk has cooled and solidified, you can turn the dish upside down on a cutting board to remove.
Step 6. Cut into even, rectangular pieces.
Step 7. First, put the solidified milk into the low-gluten flour and coat evenly.
Step 8. Then, dip in the whisked egg.
Step 9. Finally, coat with a layer of bread crumbs.
Step 10. Heat oil on the stove (enough to submerge the breaded milk). Place in a few of the breaded milk rectangles (the oil should bubble, that means it is hot enough).
Step 11. When the surface is golden, remove it, set on a paper towel to cool, and enjoy!
Title: Re: Asian Recipes
Post by: Anonymous on September 16, 2021, 10:49:43 PM
Post by: Anonymous on September 16, 2021, 10:49:43 PM
Chinese Fried Milk
Ingredients:
1) 250g of milk
2) 30g of corn starch
3) 25g of fine sugar
4) Low-gluten flour
5) 1 egg
6) Bread crumbs
7) Cooking oil
How To Make Deep Fried Milk:
Step 1. Milk, corn starch, and fine sugar are placed in a pot and stirred.
Step 2.Place on the stove over low heat, stirring constantly.
Step 3. Cook until the mixture has thickened.
Step 4. Coat the inside of a dish (like shown below) with a thin layer of oil, and pour in the thickened milk. Once the milk has settled evenly, put in the refrigerator.
Step 5. Once the milk has cooled and solidified, you can turn the dish upside down on a cutting board to remove.
Step 6. Cut into even, rectangular pieces.
Step 7. First, put the solidified milk into the low-gluten flour and coat evenly.
Step 8. Then, dip in the whisked egg.
Step 9. Finally, coat with a layer of bread crumbs.
Step 10. Heat oil on the stove (enough to submerge the breaded milk). Place in a few of the breaded milk rectangles (the oil should bubble, that means it is hot enough).
Step 11. When the surface is golden, remove it, set on a paper towel to cool, and enjoy!(//%3C/s%3E%3CURL%20url=%22https://www.yumofchina.com/wp-content/uploads/2019/06/Fried-Milk3.jpg%22%3E%3CLINK_TEXT%20text=%22https://www.yumofchina.com/wp-content/u%20...%20-Milk3.jpg%22%3Ehttps://www.yumofchina.com/wp-content/uploads/2019/06/Fried-Milk3.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
This was one of my favourite sweets when I was a little girl.
Title: Re: Asian Recipes
Post by: Breakfall on September 25, 2021, 08:15:23 AM
Post by: Breakfall on September 25, 2021, 08:15:23 AM
Chinese Saliva Chicken
Ingredients
1 chicken (around 2 pound)
4 ginger (slices)
2 green onions
1 tablespoon cooking wine
peanuts (toasted and crushed)
white sesame seeds (toasted)
2 slices ginger
2 star anise
1 teaspoon cumin
6 chili pepper (dried)
2 bay leaves
sichuan peppercorns (Several)
2 tablespoons chili powder
1/2 teaspoon sichuan peppercorn (or powder)
1/2 teaspoon chinese five-spice powder
1 tablespoon sesame seeds
6 tablespoons chili oil (Szechuan style)
2 tablespoons black vinegar
1 tablespoon sesame oil
2 tablespoons cooking wine
1/2 teaspoon sugar
1 pinch salt
1 tablespoon light soy sauce
2 garlic cloves (smashed)
1/2 tablespoon green onion (minced)
minced coriander
Directions
1.Szechuan combined chili oil
2.In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.
3.In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.
4.Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.
Prepare the chicken
5.Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
6.In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.
7.Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.
8.Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.
9.Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!
Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (for longer ones, you may need 10-15 minutes).
Turn off the fire, cover the lid and let the chicken stay for around 20 minutes. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut chicken into chunks when it is completely cooled down to get smooth edges.(//%3C/s%3E%3CURL%20url=%22https://lh3.googleusercontent.com/NhYi-p3arf-Igheo37vsfFqIg0dFNr84h107UbLru665Ewi0qf6jfACCdPuixzYOq5F0x05YEwEzmJYibFpDVFw=s640-c-rw-v1-e365%22%3E%3CLINK_TEXT%20text=%22https://lh3.googleusercontent.com/NhYi-%20...%20rw-v1-e365%22%3Ehttps://lh3.googleusercontent.com/NhYi-p3arf-Igheo37vsfFqIg0dFNr84h107UbLru665Ewi0qf6jfACCdPuixzYOq5F0x05YEwEzmJYibFpDVFw=s640-c-rw-v1-e365%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That's nice! I made something similar earlier this evening. The thing with Asian cuisine, is that one can knock up a decent dish within minutes. Time is everything in this world.
Title: Re: Asian Recipes
Post by: Anonymous on September 25, 2021, 08:56:24 AM
Post by: Anonymous on September 25, 2021, 08:56:24 AM
Chinese Saliva Chicken
Ingredients
1 chicken (around 2 pound)
4 ginger (slices)
2 green onions
1 tablespoon cooking wine
peanuts (toasted and crushed)
white sesame seeds (toasted)
2 slices ginger
2 star anise
1 teaspoon cumin
6 chili pepper (dried)
2 bay leaves
sichuan peppercorns (Several)
2 tablespoons chili powder
1/2 teaspoon sichuan peppercorn (or powder)
1/2 teaspoon chinese five-spice powder
1 tablespoon sesame seeds
6 tablespoons chili oil (Szechuan style)
2 tablespoons black vinegar
1 tablespoon sesame oil
2 tablespoons cooking wine
1/2 teaspoon sugar
1 pinch salt
1 tablespoon light soy sauce
2 garlic cloves (smashed)
1/2 tablespoon green onion (minced)
minced coriander
Directions
1.Szechuan combined chili oil
2.In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.
3.In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.
4.Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.
Prepare the chicken
5.Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
6.In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.
7.Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.
8.Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.
9.Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!
Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (for longer ones, you may need 10-15 minutes).
Turn off the fire, cover the lid and let the chicken stay for around 20 minutes. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut chicken into chunks when it is completely cooled down to get smooth edges.(//%3C/s%3E%3CURL%20url=%22https://lh3.googleusercontent.com/NhYi-p3arf-Igheo37vsfFqIg0dFNr84h107UbLru665Ewi0qf6jfACCdPuixzYOq5F0x05YEwEzmJYibFpDVFw=s640-c-rw-v1-e365%22%3E%3CLINK_TEXT%20text=%22https://lh3.googleusercontent.com/NhYi-%20...%20rw-v1-e365%22%3Ehttps://lh3.googleusercontent.com/NhYi-p3arf-Igheo37vsfFqIg0dFNr84h107UbLru665Ewi0qf6jfACCdPuixzYOq5F0x05YEwEzmJYibFpDVFw=s640-c-rw-v1-e365%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
That's nice! I made something similar earlier this evening. The thing with Asian cuisine, is that one can knock up a decent dish within minutes. Time is everything in this world.:smiley_thumbs_up_yellow_ani:
Hello Bonkerfist and welcome..
There are many simple, but delicious recipes in this thread if you have time to read through them.
Title: Re: Asian Recipes
Post by: priscilla1961 on September 30, 2021, 10:31:42 PM
Post by: priscilla1961 on September 30, 2021, 10:31:42 PM
NGREDIENTS
To make lion's head Chinese meatballs, you will need the following ingredients
INGREDIENTS
ground pork
breadcrumbs
eggs
green onions
seasonings - Shaoxing cooking wine (or mirin), soy sauce, sesame oil, brown sugar, fresh ginger, garlic, salt, and ground black pepper (or white pepper).
For the sweet soy sauce, you will need:
soy sauce
chicken broth
brown sugar
sesame oil
flour - or cornstarch
1. Prepare the meatballs. In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper. Mix well until uniform in consistency.
Shape the meatballs. Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.
2. Cook the meatballs. You can cook the meatballs in the air fryer or in the oven:
In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
3. In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
4. Make the sweet soy sauce. In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached.
5. Serve. Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, fried rice, or noodles, and drizzle any extra sauce from the pan on top.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 14, 2021, 10:07:16 PM
Post by: priscilla1961 on October 14, 2021, 10:07:16 PM
INGREDIENTS
3 medium-sized ripe tomatoes
2 eggs
1 tablespoon cooking oil
1 stalk scallions, finely chopped
1 teaspoon papery dried shrimp, optional
1000 ml water, 4 cups
½ teaspoon salt
1 pinch ground white pepper
¼ teaspoon sesame oil
coriander, chopped
INSTRUCTIONS
Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Remove and peel the skin off from the cross-cut. Then dice them into small cubes (see note).
Crack the eggs into a bowl. Add 1 tablespoon of water to the eggs. Whisk until smooth.
Heat up the oil over a high heat in a pot/wok. Fry spring onion and papery dried shrimp until fragrant.
Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then put the lid on.
When the water begins to boil, uncover and slowly pour in the egg whilst swirling around with a spoon.
Turn off the heat when the soup comes back to a boil. Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.
Title: Re: Asian Recipes
Post by: priscilla1961 on October 28, 2021, 09:41:58 PM
Post by: priscilla1961 on October 28, 2021, 09:41:58 PM
3/4 pound roasted pork loin (cubed)
4 slices bacon (diced)
6 cups iceberg lettuce (torn)
8 ounces water chestnuts (sliced, drained)
1/2 cup green onions (sliced)
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon dry mustard
3 ounces chow mein noodles
In a large skillet, cook bacon just until crisp; drain and set aside. In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions. For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard. Add dressing and chow mein noodles to salad; tossing lightly to coat.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 11, 2021, 09:22:40 PM
Post by: priscilla1961 on November 11, 2021, 09:22:40 PM
Ingredients
1 ½ teaspoons canola oil
1 ½ tablespoons minced red onion
1 large garlic clove, minced
2 cups diced fresh pineapple
1 tablespoon low-sodium soy sauce
1 ½ teaspoons chopped seeded red jalapeño pepper
1 ½ teaspoons fresh lime juice
1 teaspoon chopped peeled fresh ginger
1 ½ teaspoons chopped fresh cilantro
DirectionsInstructions Checklist
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes. Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes. Remove from heat; stir in cilantro.
Title: Re: Asian Recipes
Post by: priscilla1961 on November 25, 2021, 10:30:13 PM
Post by: priscilla1961 on November 25, 2021, 10:30:13 PM
INGREDIENTS
1 tablespoon rice wine
½ teaspoon cornstarch
¾ pound ground pork
2 tablespoons finely chopped green onion (white and light green parts)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon white sugar
salt to taste
25 wonton wrappers
1 egg, beaten
3 heads bok choy, sliced
10 sugar snap peas, sliced
1 carrot, thinly sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups chicken broth
1 cup water
¼ cup finely chopped green onion (white and light green parts)
DIRECTIONS
Step 1
Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
Step 2
Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
Step 3
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
Step 4
Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
Step 5
Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 03, 2021, 08:34:11 PM
Post by: priscilla1961 on December 03, 2021, 08:34:11 PM
2 tablespoons vegetable oil
1 red or orange bell pepper, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1/4 teaspoon red chile flakes
1 pound broccoli florets
2 tablespoons chopped roasted unsalted peanuts
DIRECTIONS
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.
Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the chile flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.
Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 09, 2021, 08:58:51 PM
Post by: priscilla1961 on December 09, 2021, 08:58:51 PM
Ingredients
1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias
Directions
Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
Title: Re: Asian Recipes
Post by: priscilla1961 on December 14, 2021, 08:17:17 PM
Post by: priscilla1961 on December 14, 2021, 08:17:17 PM
Ingredients
750g chicken breasts cut into strips
3 tbs sesame seeds
6 tbs honey
1/4 cup oil for frying
BATTER
4 tbs cornflour
1/4 cup plain flour
1 tsp baking powder
1/2 cup soda water chilled
1/2 tsp salt
Method
1. To make the batter: combine the dry batter ingredients with the soda water and whisk. The batter should be thick and glossy, then allow the batter to rest for 30 minutes.
2. Once the batter has rested, add the chicken to the batter.
3. Heat oil until a cube of bread sizzles.
4. Fry the chicken in batches, but do not overcrowd.
5. Once cooked, toss the chicken in the honey and sprinkle on sesame seeds to garnish.
Title: Re: Asian Recipes
Post by: priscilla1961 on February 10, 2022, 09:11:00 PM
Post by: priscilla1961 on February 10, 2022, 09:11:00 PM
Ingredients
Cooking spray, for the baking sheets
2 tablespoons vegetable oil
2 tablespoons chopped shallots
1 clove garlic, chopped
2 green onions, chopped
8 ounces ground chicken
3 tablespoons reduced-fat peanut butter
3 tablespoons shredded carrot
1 teaspoon green curry paste
2 tablespoons soy sauce
1 1/2 teaspoons sugar substitute, such as ZSweet
2 teaspoons lime juice
32 wonton wrappers
Steps to Make It
1.Preheat the oven to 350 F. Spray two 9 x 13-inch baking sheets with nonstick cooking spray.
2. Heat a wok over medium-high heat. Add the oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic, and green onion and stir-fry briefly. Add the chicken meat and stir-fry until the chicken changes color and is nearly cooked through.
3. Stir in the peanut butter, shredded carrots, green curry paste, soy sauce, sugar substitute, and lime juice. Remove the wok from the burner and allow the mixture to cool.
4. Fill and fold the wontons: First, set out the wonton wrappers and a small bowl filled with water. Lay out 1 wonton wrapper and place approximately 1 tablespoon of the chicken mixture in the middle.
5. Dip your finger in the water and run it along the edges of the wonton wrapper to wet it.
6. Take another wonton wrapper and wet the edges. Place it on top of the other wonton, moistened-side down, in a way that forms a star shape (i.e., the top wrapper looks like a diamond instead of a square).
7. Fold the star points from the bottom wonton over the top. Fold the star points from the top wonton under the bottom. Now you should have little packets.
8. Continue with the rest of the mixture and wontons.
9. Lay the wontons out on the baking sheets and spray lightly with more cooking spray. Bake for 14 to 17 minutes or until browned on both sides, turning halfway through cooking.
Title: Re: Asian Recipes
Post by: priscilla1961 on March 03, 2022, 07:50:44 PM
Post by: priscilla1961 on March 03, 2022, 07:50:44 PM
INGREDIENTS
1 cup purée mango
½ cup water
1 cup vegan evaporated coconut milk
1 ⅛ tsp agar agar powder
HOW TO MAKE CHINESE MANGO PUDDING
In a blender, add your chopped mango and vegan evaporated milk. Then blend until smooth.
In a small pot, whisk together your water and agar agar powder. Bring to a rolling boil. Turn off the heat.
Next, stir in your mango puree until well combined.
Lastly pour your mango pudding into a mould or cup. Chill in the fridge for 2 hours until set. Enjoy with evaporated milk!
Title: Re: Asian Recipes
Post by: priscilla1961 on April 07, 2022, 08:09:31 PM
Post by: priscilla1961 on April 07, 2022, 08:09:31 PM
INGREDIENTS
2 tbsp. low-sodium soy sauce
1/4 c. hoisin
2 tsp. freshly grated ginger
1 tsp. five spice powder
2 tbsp. honey
2 tbsp. packed dark brown sugar
2 tbsp. canola oil
1 (3 1/2-4 lb.) whole chicken
8 flour tortilla
1/2 english cucumber, seeded and sliced into thin matchsticks
1 bunch scallion, green parts only sliced into thin matchsticks, reserve whites for another use
Plum sauce
DIRECTIONS
In a medium bowl, whisk together soy sauce, hoisin, ginger, five spice, honey, oil, and sugar.
Season chicken lightly with salt, inside and out. Tie legs together with kitchen twine and place in a large cast iron skillet.
Brush marinade all over chicken, inside and out. Let sit 30 minutes to come to room temperature and absorb marinade.
Brush all over with marinade again.
Preheat oven to 425°. Roast chicken for 20 minutes. Remove chicken from oven and baste with more marinade. Reduce heat to 350°, and roast for another 40 minutes, or until internal temperature reaches 165°, basting halfway through. Remove from oven, and allow to rest for 5 minutes before slicing.
Serve in flour tortillas with cucumbers, scallions, and plum sauce.
Title: Re: Asian Recipes
Post by: priscilla1961 on April 20, 2022, 07:44:08 PM
Post by: priscilla1961 on April 20, 2022, 07:44:08 PM
INGREDIENTS
1 pound jumbo tiger shrimp
(or regular shrimp; 15 size, peeled and deveined with the tail shells still on)
1 tablespoon tomato paste
2 tablespoons ketchup
2 tablespoons chili garlic sauce
1 teaspoon sugar
1/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper
1/8 teaspoon sesame oil
3 tablespoons vegetable oil
1 teaspoon ginger (minced)
2 teaspoons garlic (finely chopped)
1 tablespoon shallots (finely chopped)
1 tablespoon cilantro stems (finely chopped)
INSTRUCTIONS
Rinse the shrimp under running water and pat dry with a paper towel. You can also slice the shrimp in the back (not all the way through) to make them more plump after cooking.
Make the sauce by mixing the tomato paste, ketchup, chili garlic sauce, sugar, salt, white pepper and sesame oil in a medium bowl.
Heat the oil in your wok until smoking hot. Fry the shrimp on both sides for 30 seconds each side. The shrimp should be 80% cooked. Turn off the heat, remove the shrimp from the wok, and set aside on a plate.
Turn the heat to medium-low, and leave the remainder of the oil in the wok.
Add the ginger and infuse for 15 seconds and add the garlic and shallot. Once caramelized (about 1 minute), add the sauce mixture and continue to stir and fry for another minute until incorporated. Add the chopped cilantro stems and then the Shaoxing wine.
Increase the heat to medium-high, and add the water to thin the sauce. Bring everything to a simmer.
Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate. Toss the shrimp until they are completely coated in sauce. Serve, topped with chopped cilantro leaves.
Title: Re: Asian Recipes
Post by: priscilla1961 on May 19, 2022, 10:54:10 PM
Post by: priscilla1961 on May 19, 2022, 10:54:10 PM
Ingredients
1 pound green beans trimmed
2 tablespoons canola oil
2 teaspoons chili garlic paste
2 green onions thinly sliced - white parts only
1 tablespoon garlic thinly sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 cup water
1/2 teaspoon crushed red pepper flakes
Instructions
To a wok add the canola oil and heat on medium-high heat.
Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.
Add in the garlic, green onions, chili-garlic paste and stir to combine.
Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.
Cook for an additional 1-2 minutes or until most of the liquids are completely cooked off.
Garnish with sesame seeds if desired.
Title: Re: Asian Recipes
Post by: priscilla1961 on July 14, 2022, 08:33:15 PM
Post by: priscilla1961 on July 14, 2022, 08:33:15 PM
Main Ingredients
4 lb whole chicken (traditionally for Lunar New Year, the chicken has its head & feet intact)
2 oz green onion
1.5 oz ginger
5 tbsp corn oil
Additional Flavor & Seasoning
1 tsp salt (for boiling water)
2 tsp salt (for ginger scallion sauce)
1 tbsp sesame oil
Directions
Step 1: Boil water, add salt
Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
Step 2: Prepare & cook chicken
Wait for the water to come to a boil.
Pierce a hole in the skin in the neck - This helps the water flow through the chicken cavity to help it cook more evenly.
Stretch the legs away from the body several times - This helps to avoid having a big clump of chicken meat that's undercooked.
Slowly dip the chicken 3 times in the boiling water - This helps even out the temperatures on the inside of the cavity and on the exterior of the chicken. Make sure the water is already boiling before you do this.
Add the chicken and make sure it's completely submerged - If you have to add more boiling water, do it.
From here, cover the pot.
Here's a rough heat / timing overview:
Once the pot's been covered, leave it on high heat for 5 minutes as the water comes to a boil again.
Lower the heat to a simmer, and cook for another 35-40 minutes. The larger the chicken, the longer you cook it. The sweet spot is 4 pounds.
Check if it's done. If so, transfer it to an ice bath.
Step 3: Mince scallions and ginger
While waiting for the chicken to cook, start on the sauce by mincing green onions (2 oz) and ginger (1.5 oz).
Having a surplus of sauce is a great problem to have, since you can use it on pretty much everything.
For the green onions, use the white stems (about 4 stems at the default serving size). Cut each stem in half, length-wise, and then into strips. Then, mince the strips into fine pieces.
For the ginger, we'll be cutting them into thin slices, strips, and then fine pieces.
Step 4: Heat oil, cook ginger scallions
We'll heat up our wok on high heat and add corn oil (5 tbsp).
The oil should be around 350-400F before we add the ginger.
Once the oil is hot enough, add the ginger and cook for about 15 seconds before adding the green onions. Cook everything for another 20-30 seconds before transferring the sauce to a bowl.
Step 5: Flavor the sauce
add salt (2 tsp) and sesame oil (1 tbsp) to the bowl, and mix for 30-60 seconds.
Step 6: Prepare an ice bath
The ice bath is very important - once the chicken is done cooking, we need to immediately cool it down.
Why is this so important?
It helps the meat contract and locks the juices inside - If we skip this step, juices will flood out as we chop the chicken into pieces.
It helps the skin stay attached - Without this step, we'll have a bunch of loose pieces of skin everywhere.
It gives the skin a bit more of a chewy texture
Step 7: Determine if the chicken is done
Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
If blood or red fluid leaks out, we need to cook it for a few more minutes.
If the fluid is clear, it's ready for the ice bath.
Step 8: Lift and transfer to ice bath
Step 9: Carve the chicken
Order of operations:
Cut off the neck and feet, cut into small pieces
Cut and place the head and butt at opposite ends of the middle axis of the plate
Remove the wings and thighs
Cut and split the torso into two halves (front and back)
Split the back in half, and cut it into pieces
Cut and pry away the breast bone, and cut it into pieces
Cut the thighs and wings into small pieces
Title: Re: Asian Recipes
Post by: Anonymous on October 07, 2022, 11:28:38 AM
Post by: Anonymous on October 07, 2022, 11:28:38 AM
Title: Re: Asian Recipes
Post by: formosan on August 02, 2023, 02:18:11 PM
Post by: formosan on August 02, 2023, 02:18:11 PM
I don't have a recipe to share, but I made homemade ramen last night..
I didn't get the broth the way I wanted it.
I didn't get the broth the way I wanted it.