Asian Recipes

[Anonymous]

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.

[Renee]

 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.

[Renee]

 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.

[Anonymous]

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.

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.

[Anonymous]

Tonight is barbequed Chinese glazed pork.



Ingredients:

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







Directions:

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.

[Anonymous]

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.

[Anonymous]

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.

We will barbeque again on Saturday and maybe Sunday too.

[Anonymous]

We are having Chinese style barque chicken skewers today.



Ingredients:

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)



Directions:

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.

[Anonymous]

Mondays are always meatless in our house, but Blurt suggested a recipe for my pan fried chicken.



Ingredients:

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



Directions:

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.

[Anonymous]

Tonight is Chinese drunken chicken.



Ingredients:

•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)



Directions:

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.

[Anonymous]

Monday is always meatless and tonight I am serving spicy green bean and tofu stir fry.



Ingredients:

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



Directions:



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.

[Anonymous]

It's not a recipe, but we are having our Easter meal today..



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.

[Obvious Li]

It's not a recipe, but we are having our Easter meal today..



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

[Anonymous]

It's not a recipe, but we are having our Easter meal today..



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.

[Obvious Li]

It's not a recipe, but we are having our Easter meal today..



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....