Asian Recipes

[realgrimm]

Just ate one of these and they are absolutely disgusting... and the after taste is what I'd think it'd be like if your job entailed cleaning animal nuts with your mouth all day

That'll learn ya to buy snacks while having the munchies lol  :Ghelyon:



 

I think if the word durian is involved, I ain't touching it. LOL

I gave the rest of the 1 pack to my dogs now her breath reeks  

[Blazor]

I gave the rest of the 1 pack to my dogs now her breath reeks  

Oh man  

[kiebers]

:MG_216:

[kiebers]

I think if the word durian is involved, I ain't touching it. LOL

I've never heard of it before, but it reminds me of Lord of the Rings in a way lol, Durin's folk (dwarves) lol.

It really smells bad from what I have heard. To the point of gag worthy.

[Blazor]

I think if the word durian is involved, I ain't touching it. LOL

I've never heard of it before, but it reminds me of Lord of the Rings in a way lol, Durin's folk (dwarves) lol.

It really smells bad from what I have heard. To the point of gag worthy.

So worse than a dwarf, more like an orc  

[kiebers]

So worse than a dwarf, more like an orc  

I believe you nailed it....Or Gollums breath....LOL

[Anonymous]

The durian is an acquired taste and smell.

[Blazor]

So worse than a dwarf, more like an orc  

I believe you nailed it....Or Gollums breath....LOL

 



"nasty lil elves twisted it"

[realgrimm]

The durian is an acquired taste and smell.

It shouldn't be classified as a cookie thats for sure

[Anonymous]

The durian is an acquired taste and smell.

It shouldn't be classified as a cookie thats for sure

I don't eat cookies, but if I did, they wouldn't be durian flavoured.

[Anonymous]

Just ate one of these and they are absolutely disgusting... and the after taste is what I'd think it'd be like if your job entailed cleaning animal nuts with your mouth all day







https://cdn6.bigcommerce.com/s-yy1mcp9oop/images/stencil/1280x1280/products/657/966/Durian_Cottage_Coffee_Roll_120g__02314.1502235701.jpg">

 

[priscilla1961]

Chinese eggplant with spicy garlic sauce.



Ingredients



2 tablespoons cooking oil divided

3 eggplant small, cut into long strips

2 cloves garlic finely minced

1 red chile pepper finely minced

1/2 inch fresh ginger peeled and finely minced

1 green onion chopped

1 tablespoon soy sauce

1 tablespoon black vinegar Chinese black vinegar

1/2 teaspoon sugar





Instructions



In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.

Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.

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[Bricktop]

You cook number one yum yum!!!

[priscilla1961]

You cook number one yum yum!!!

Thank you

[priscilla1961]

Chinese spring rolls



INGREDIENTS

2 lbs ground lean pork

PORK MARINADE

2 tablespoons cornstarch

2 tablespoons rice wine vinegar

2 tablespoons dry sherry

1 teaspoon salt



VEGETABLES FOR FILLING

10 -12 cups cabbage, shredded

12 ounces carrots, shredded

1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded

8 -10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded

1 bunch green onion, thinly sliced



BINDER FOR FILLING

2 tablespoons cornstarch

1 teaspoon sugar

1⁄2 teaspoon white pepper

4 tablespoons soy sauce

1 -2 teaspoon sesame oil

1 -2 tablespoon dry sherry



WRAPPERS

50 spring roll wrappers, paper-thin wheat-based, thawed if frozen. Wei-Chan brand recommended

SEALER FOR ROLLS

4 tablespoons all-purpose flour

6 tablespoons water



OIL FOR FRYING

1 quart vegetable oil



DIPPING SAUCE

2 tablespoons hot sauce, Frank's or Durkee brand recommended

3 tablespoons soy sauce

3 tablespoons water

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon dry sherry



DIRECTIONS

Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.

Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.

Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.

To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.

Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.

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