Asian Recipes

[priscilla1961]

Chinese-style Glazed Pork Belly



Ingredients

20 oz pork belly (500 g), lean

4 cups water (960 mL), plus 250 milliliters, divided

4 slices of fresh ginger

1 spring onion, cut into 2-inch (5 cm) pieces

2 cloves garlic, crushed

2 tablespoons oil

2 tablespoons brown sugar

3 tablespoons light soy sauce

3 tablespoons dark soy sauce

3 tablespoons shaoxing rice wine

cooked rice, for serving

sliced green onion, for serving



Preparation

Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.



Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.



Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.

Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.



Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.

Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.



Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir

every 10 minutes or so, adding more water if the pot is getting dry.



Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.

Serve immediately over a bowl of rice and sprinkle with sliced green onions.

https://saucyrecipes.com/wp-content/uploads/2019/07/porkbelly.jpg">

[priscilla1961]

Chinese Pineapple Pork



Ingredients



450 g pork loin, cut into cubes

½ teaspoon salt

½ teaspoon pepper

½ pineapple, cut into cubes

1 green pepper, cut into cubes

1 clove garlic, minced

1 teaspoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon brown sugar

1 ActiFry spoon vegetable oil

1 small bunch fresh coriander leaves, chopped

Toasted sesame seeds







Directions



 Step 1

Season pork with salt and pepper.



 Step 2

Add seasoned pork, pineapple, green pepper, garlic, and ginger to the ActiFry pan.



 Step 3

Combine soy sauce and brown sugar together in a bowl. Pour over the ingredients. Drizzle vegetable oil over the ingredients.



 Step 4

Turn on your ActiFry and set cooking timer for 17 minutes. Once cooking cycle is completed, check to ensure all ingredients are cooked to your preference.



 Step 5

Garnish with chopped coriander and sesame seeds. Serve with white rice and enjoy!



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[priscilla1961]

Fish Fragrant Tofu in Hot Garlic Sauce



Ingredients

1 box of regular firm tofu , cut into thick strips

1/4 cup mince pork

1 spring onions , white part and green part separated

2 garlic cloves , finely chopped

1 tbsp. chopped ginger , finely chopped

1 tbsp. chopped pickled pepper , cut into small sections

1/2 tbsp. doubanjiang



Yu Shiang Stir-fry sauce

1 tbsp. starch , recommend using sweet potato starch

1 tbsp. vinegar

2 tsp. light soy sauce

5 tbsp. water

2 tbsp. sugar

1/4 tsp. salt



Instructions

Cut tofu into thick strips. Either larger or smaller. Then coat with cornstarch one by one.



Prepare a bowl and mix the stir fry sauce together.



Heat oil in pan and fry tofu strips until golden brown. Transfer out.



Keep the oil and then fry minced pork until crisp and browned, slow down the fire, add doubanjiang and pickled peppers. Fry for a while until the oil turn reds.



Add garlic, ginger and scallion in, fry until aromatic. Pour in the mixed sauce. Simmer for 2 minutes.



Return fried tofu strips, mix well.

https://www.chinasichuanfood.com/wp-content/uploads/2014/03/Yu-xiang-tofu-13.jpg">

[priscilla1961]

Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce)



Ingredients

Sauce

1/4 cup vegetable stock (or water)

1 tablespoon light soy sauce (or soy sauce, or tamari for gluten-free)

1/2 tablespoon dark soy sauce (or soy sauce, or tamari for gluten-free (*Footnote 1))

1 tablespoon Shaoxing wine (or dry sherry)

1/2 tablespoon sugar

1/4 teaspoon salt

1 teaspoon cornstarch

Stir fry

1/2 (around 10 ounces / 300 grams) regular eggplant or 1 large Asian , chopped into bite-size pieces (*Footnote 2)

2 teaspoons cornstarch

1/3 cup peanut oil (or vegetable oil)

1 (about 1/2 lbs or 230 g) small russet potato , halved and sliced to 1/4-inch (1/2-cm) pieces

1 bell pepper , chopped

2 green onion , chopped

2 cloves of garlic , minced

2 teaspoons sesame seeds for garnish (Optional)



Instructions

Add eggplant into a large bowl and sprinkle with 2 teaspoons salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes.

Drain eggplant and dry thoroughly with a paper towel. Sprinkle with cornstarch and gently mix by hand, until the eggplant pieces are lightly coated.

Combine vegetable stock, light soy sauce, cooking wine, sugar, salt, and cornstarch in a small bowl. Mix well and set aside.

Heat a large pan (or a wok) with 1/3 cup oil over medium-high heat until hot. Place the eggplant in the pan and spread the pieces without overlapping. Cook the eggplant without moving it until the bottom turns golden brown. If the oil in the pan is fully absorbed by the eggplant before cooking through, add a bit more oil to the pan. Turn to medium heat when the pan start to smoke. Flip the pieces to cook the other side until golden brown. Transfer to a big plate.

Your pan should still have plenty of oil since the eggplant will start releasing oil once cooked.

Spread the potato pieces in the pan. Cook without moving until the bottom turns golden. Flip to cook the other side, until golden. Transfer to the plate with the eggplant.

If your pan still has too much oil, carefully remove some with a folded paper towel and only leave about 1 teaspoon oil in the pan.

Add green onion and garlic and stir a few times until fragrant.

Mix the sauce again to dissolve cornstarch completely. Pour into the pan. The sauce will thicken immediately.

Return the eggplant and potato to the pan and add bell pepper. Cook and stir until the sauce is evenly coated over the vegetables. Transfer everything to a plate immediately.



Garnish with sesame seeds (if using) and serve hot with steamed rice as a main or as a side.

https://omnivorescookbook.com/wp-content/uploads/2013/08/1703_Di-San-Xian_001.jpg">

[priscilla1961]

Chinese Eggplant with Garlic Sauce



Ingredients

2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)

1 teaspoon salt

1 tablespoon cornstarch



Sauce (*footnote 2)

1 tablespoon light soy sauce (or soy sauce)

1 tablespoon water

1/2 teaspoon dark soy sauce (*see footnote 3)

2 teaspoons sugar

1 teaspoon cornstarch



Stir-fry

2 1/2 tablespoons peanut oil (or vegetable oil)

1 teaspoon ginger , minced

3 cloves garlic , chopped



Instructions

(Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.

(Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.

Combine the sauce ingredients in a small bowl, mix well.

Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.

Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.

Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.



Serve hot as a side or as main over steamed rice or noodles.

https://omnivorescookbook.com/wp-content/uploads/2015/04/1504_Chinese-Eggplant-With-Garlic-Sauce_001.jpg">

[priscilla1961]

Chinese Spinach and Peanut Salad



Ingredients

500 grams (1 pound) spinach , tough ends removed

1 cup raw peanuts

1 tablespoon peanut oil (or vegetable oil)

2 tablespoons Chinese black vinegar

1 teaspoon light soy sauce

2 teaspoons sugar

1/2 teaspoon salt

2 teaspoons ginger , minced

roasted white sesame seed for decoration (Optional)



Instructions

Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.

Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.

Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.

When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.



Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.

https://omnivorescookbook.com/wp-content/uploads/2014/11/Vinegar-Spinach-and-Peanut-1.jpg">

[Anonymous]

Priscilla posts makes me hungry.

[Frood]

When Priscilla says bok choy, my spring roll gets firm...

[Anonymous]

When Priscilla says bok choy, my spring roll gets firm...

Another sexual undertone?

[Frood]

When Priscilla says bok choy, my spring roll gets firm...

Another sexual undertone?

 

[Anonymous]

When Priscilla says bok choy, my spring roll gets firm...

Another sexual undertone?

 

I see, thank you.

[priscilla1961]

SICHUAN STIR-FRIED POTATOES



INGREDIENTS

2 large red skinned potatoes

2 tablespoons oil

1 tablespoon Sichuan peppercorns

2 thin slices of ginger (minced)

2 cloves garlic (minced)

3-6 dried red chilies (de-seeded and chopped)

1 long red or green hot pepper (de-seeded and julienned)

1 teaspoon light soy sauce

½ teaspoon sugar

1 teaspoon white vinegar

1/2 teaspoon sesame oil

1 tablespoon chicken stock (or water)

Salt to taste

1 scallion (chopped)



INSTRUCTIONS

1. Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.



2. Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.



3.Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the scallions, and serve!

https://thewoksoflife.com/wp-content/uploads/2015/05/stir-fried-potatoes-4.jpg">

[priscilla1961]

Chinese Christmas Cookies



Ingredients

1 cup semisweet chocolate chips

1 cup peanut butter chips

1 cup chow mein noodles

1 cup dry-roasted peanuts





Directions

1. Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.



2. Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.



3.Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.

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[priscilla1961]

Cantonese-Style Turkey



INGREDIENTS

1 12- to 14-pound turkey

4 tablespoons neutral oil (such as canola)

6 garlic cloves, minced

1 3-inch knob ginger, peeled and minced

6 scallions, thinly sliced

2 leeks, thinly sliced (white and light green parts only)

4 stalks celery, thinly sliced

⅓ cup soy sauce

1 2-inch strip dried orange or tangerine peel (or use 1 tablespoon freshly squeezed orange juice)

1 tablespoon light brown sugar

½ cup rice wine or sherry

½ teaspoon ground white pepper

3 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

3 ½ pounds small Yukon Gold potatoes, halved

 Kosher salt and black pepper, to taste



PREPARATION

1.Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.



2. Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.



3. Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.



4. Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.



5. Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.



6. Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.



7. Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.



8. Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.

https://static01.nyt.com/images/2016/11/11/dining/COOKING-TURKEY1/COOKING-CHINESE1-articleLarge.jpg">

[priscilla1961]

Bao Buns (Plain Chinese Vegetarian Recipe)



Ingredients

1 1/2 cup Flour

1/2 tsp Salt

2 x Eggs

1 1/2 cup Water

Directions

1. Combine flour and salt. Beat eggs lightly and blend in.



2. Gradually add water, beating in one direction to make a thin smooth batter.



3. Lightly grease a small skillet, as in step 3 above.



4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or rotating the pan so that the batter spreads thinly and evenly over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.)



5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel.



6. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.

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