Asian Recipes

[Anonymous]

Monday I meatless and tonight I made a miso vegetable soup.



Ingredients:

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



Directions:

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.

[Anonymous]

Tonight I made Chinese style pork tenderloin with noodles in garlic sauce.



Ingredients:

2   (1-pound) pork tenderloins, trimmed  

1/4 cup  lower-sodium soy sauce, divided  

1 tablespoon  hoisin sauce  

1 tablespoon  tomato sauce  

1 teaspoon  sugar  

1 teaspoon  grated peeled fresh ginger  

2   garlic cloves, minced  

3 tablespoons  seasoned rice vinegar  

1 teaspoon  dark sesame oil  

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

1 cup  matchstick-cut carrots  

3/4 cup  diagonally sliced green onions  

1/4 cup  fresh cilantro leaves  

1/3 cup  chopped unsalted, dry-roasted peanuts  

1/3 cup  chopped fresh cilantro  

9   lime wedges



Directions:

1. Place tenderloins in a 5-quart electric slow cooker 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.

[Anonymous]

I bought some elk meat at the farmer's market today, so I thought I would try an elk stir fry tonight..



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.



INGREDIENTS:

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



Directions:

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.

[Romero]

Elk stir fry?! Let us know how it was!

[Anonymous]

Elk stir fry?! Let us know how it was!

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.

[Romero]

Elk stir fry?! Let us know how it was!

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!

[Anonymous]

I made Southeast Asian elk salad tonight..



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)



Directions:

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.



http://images.getmecooking.com/recipes/southeast-asian-elk-salad/southeast-asian-elk-salad-thumb.jpg">

[Anonymous]

I am not posting an actual recipe today, but we are going to barbeque elk burgers with fresh Taber corn..



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.

 :)

[Anonymous]

I didn't make this tonight, but my children were asking me when the next time we will have this treat..



This is Taiwanese crispy salty peppery chicken.



Ingredients:

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





Directions:

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.

[Anonymous]

I am not posting an actual recipe tonight, but we had barbequed chicken with fresh Taber corn..



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.

[Anonymous]

Tonight we had Taiwanese beef shank..



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.



Ingredients:

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



Directions:

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.

[Anonymous]

I'm not posting a recipe this time..



I just feel so happy on this beautiful late summer day..



We will barbeque spareribs with corn today.



Enjoy your Saturday everyone.

  ac_smile

[Anonymous]

I found this recipe for spicy Korean style pork medallions with Asian slaw..



I made it yesterday and it turned out very good.

 ac_smile



Ingredients:

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



Directions:

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

[Anonymous]

I used up the last of our turkey today..



I made a garlic turkey broccoli stir-fry.



Ingredients:

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



Directions:

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.

[Anonymous]

One of my girlfriends who is a Filipina gave me this recipe for Chicken with pineapple in coconut milk..



It is actually fusion food with Mexican influences..



My husband liked the mixture of flavours.



Ingredients:

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    



Directions:

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.