Asian Recipes

[IRISH KAM]

Heres a Cheap Ass Asian Microwave meal  .



They taste better than the 20 Euro Fresh ya get in a restaurant .



http://groceries.iceland.co.uk/medias/sys_master/root/h35/hff/8853537587230.jpg">

[Anonymous]

Heres a Cheap Ass Asian Microwave meal  .



They taste better than the 20 Euro Fresh ya get in a restaurant .



http://groceries.iceland.co.uk/medias/sys_master/root/h35/hff/8853537587230.jpg">

I buy frozen broccoli and mixed vegetable once in a while, but never frozen meals.

[priscilla1961]

I make the Chinese orange chicken for my family.



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.

http://assets.epicurious.com/photos/54af59724074bdfd0683a862/6:4/w_620%2Ch_413/51168000_chinese-orange-chicken_1x1.jpg">

[IRISH KAM]

Never eat Asian Pussy .



Ya teeth will fall oot within 6 Mths .

[Anonymous]

Never eat Asian Pussy .



Ya teeth will fall oot within 6 Mths .

Take it to RR.

[priscilla1961]

Chinese Pork Tenderloin with Garlic-Sauced Noodles



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.

http://cdn-image.myrecipes.com/sites/default/files/image/recipes/oh/12/oh-chinese-pork-tenderloin-noodles-x.jpg">

[Anonymous]

Chinese Pork Tenderloin with Garlic-Sauced Noodles



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.

http://cdn-image.myrecipes.com/sites/default/files/image/recipes/oh/12/oh-chinese-pork-tenderloin-noodles-x.jpg">

That is very tasty Priscilla.

[priscilla1961]

Grilled Asian Chicken



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.

http://images.media-allrecipes.com/userphotos/250x250/931745.jpg">

[Twenty Dollars]

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?

[Anonymous]

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?

Most definitely.

[Twenty Dollars]

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.

[kiebers]

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.

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

[Twenty Dollars]

Thanks. I will definitely try it. Got a nice pork roast in the refer.

[Blazor]

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  

[Anonymous]

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  

Thank you Blazor.