Asian Recipes

[Anonymous]

Sounds good, I would try it  ac_smile



I have never had tofu though.

You've never tried tofu?

 ac_wot

[Blazor]

Sounds good, I would try it  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.

[Anonymous]

Sounds good, I would try it  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.

 

[Blazor]

Sounds good, I would try it  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.

 

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.

[Anonymous]

Sounds good, I would try it  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.

 

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.

I've never tried squirrel.

[Blazor]

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.

[Anonymous]

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.

[Blazor]

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  

[Anonymous]

Ma Po Tofu



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.

http://images.media-allrecipes.com/userphotos/720x405/4529356.jpg">

It's a like a stew.

[Anonymous]

I will make Taiwanese pan fried rice noodles with vegetables and pork tomorrow.



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 sliced



Directions:

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.

http://www.seriouseats.com/recipes/assets_c/2014/05/050214-taiwaneats-panfriednoodles-finished-thumb-625xauto-398675.jpg">

[priscilla1961]

I will make Taiwanese pan fried rice noodles with vegetables and pork tomorrow.



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 sliced



Directions:

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.

http://www.seriouseats.com/recipes/assets_c/2014/05/050214-taiwaneats-panfriednoodles-finished-thumb-625xauto-398675.jpg">

mmmmm

[Anonymous]

It's a favourite in my home Priscilla.

 ac_smile

[Blazor]

Does look yummy.

[Anonymous]

Does look yummy.

It is Blazor.

[priscilla1961]

BBQ Yellow Bean Chicken with Grilled Chinese Long Beans



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.

http://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">