Asian Recipes

[Anonymous]

I am making chicken pad thai tonight..



This is the recipe I found that I will use.

 ac_smile



Ingredients:

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



Directions:

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.

[Anonymous]

I am making Taiwanese short rib and bok choy stew tonight..



It is a very nice winter meal..



I use a variation on this recipe.



Ingredients:

•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



Directions:

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.

[Anonymous]

I made a variation of this recipe for Taiwanese noodles with fried scallions tonight.



INGREDIENTS:

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





DIRECTIONS:

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.

[Anonymous]

I am making Taiwanese ba wan or meat pies for our Christmas party and for my own house.

 ac_smile



Ingredients:



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





Directions:

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

[Anonymous]

This is a simple, yet tasty idea for your leftover New Year's ham.



Ham fried rice





Ingredients:

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









Instructions:

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.

[Anonymous]

Tonight was Japanese udon beef bowls.



Ingredients:

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



Directions:

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.

[Anonymous]

Tonight I made chicken yakisoba.





Ingredients:

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  



Directions:

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.

[Anonymous]

I made crispy Chinese pork belly yesterday..



I wish Gina Li lived close, so she could taste something that would remind her of her home in Guangdong.





Ingredients:

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





Directions:

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.

[Anonymous]

Chinese chicken soup

 ac_smile

Ingredients:

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



Directions:

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.

[Anonymous]

Tonight I will be making a variation of this Philippines recipe for pancit..



I will also make bokchoy with mushrooms and garlic.

 ac_smile

Ingredients:

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



Directions:

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

[Anonymous]

I made Chinese style chili yesterday..



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.

[Anonymous]

It is like summer in Calgary, so we will barbecue teriyaki pork kabobs on Friday.

 ac_smile

Ingredients:

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



Directions:

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.

[Anonymous]

Tonight I made beef tendon and brisket stew..



It was a variation of this recipe

Ingredients:

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

Sauce:

2 tsp light soy sauce

2 tsp cornflour / corn starch

2 tsp oyster sauce

2 Tbsp water

salt, to taste



Directions:

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.



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[asal]

This is a twerked japanese recipe for modern times:

[@realAzhyaAryola]

Hi, asal! Greetings! ac_hithere