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 Post subject: Re: Asian Recipes
Unread postPosted: February 15th, 2018, 6:19 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Slow Roasted Crispy Pork Belly

INGREDIENTS
3 to 4 pounds (1.4 to 1.8 kilograms) whole slab of skin-on pork belly (*Footnote 1)
1/2 to 1 teaspoon salt, depending on the size of the pork belly (*Footnote 2)
Marinade
1/2 cup light soy sauce (or soy sauce, or tamari for gluten-free)
1/4 cup oyster sauce (*Footnote 3)
1/4 cup Shaoxing wine (or dry sherry for gluten-free)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon coarsely ground black pepper powder
1/2 teaspoon five-spice powder
Serving options
Mustard, Sriracha hot sauce (or other hot sauce), or plum sauce
INSTRUCTIONS
Marinate
Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.
Pat the skin of the pork belly with a paper towel to dry completely. Score the skin into a crosshatch pattern using a sharp knife. Try to cut through the skin without piercing the fat.
Carefully transfer the pork into the shallow dish with the marinade. The marinade should come up to the sides of the pork but not touch the skin. Let it marinate in the fridge uncovered overnight or for up to a day.
Cook
Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.
Evenly spread a layer of salt to cover the pork skin entirely.
Cook at 400 F (200 C) for 30 minutes. Then lower the oven temperature to 300 F (150 C). Bake for another 2 hours.
Raise the oven temperature to 450 F (230 C) and roast for another 30 to 45 minutes, until the skin completely crisps up.
Move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy. Rest for 10 to 15 minutes before serving. Alternatively, you can place the pork in the oven on the lowest setting if you won’t serve it immediately.
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 Post subject: Re: Asian Recipes
Unread postPosted: February 17th, 2018, 12:33 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
Seven lucky foods to eat during Chinese New Year.

Fish — an Increase in Prosperity

Chinese Dumplings — Wealth

Spring Rolls — Wealth

Glutinous Rice Cake — a Higher Income or Position

Sweet Rice Balls — Family Togetherness

Longevity Noodles — Happiness and Longevity

Good Fortune Fruit — Fullness and Wealth


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 Post subject: Re: Asian Recipes
Unread postPosted: February 17th, 2018, 1:20 pm 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9068
Yes, I want them all lol.


Headed out to an old house restaurant in the country, is fried chicken lucky lol?

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 Post subject: Re: Asian Recipes
Unread postPosted: February 17th, 2018, 2:00 pm 
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Joined: May 15th, 2016, 4:21 pm
Posts: 1240
Blazor wrote:
Yes, I want them all lol.


Headed out to an old house restaurant in the country, is fried chicken lucky lol?

Probably, if it still has the head attached. :laugh3:


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 Post subject: Re: Asian Recipes
Unread postPosted: February 19th, 2018, 1:25 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
We're having vegetarian potstickers tonight.

Ingredients:
3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Asian Dipping Sauce:
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 lemon, zested

Directions:
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.

Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with the dipping sauce.


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 Post subject: Re: Asian Recipes
Unread postPosted: March 1st, 2018, 7:07 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Ramen Chicken Noodle

INGREDIENTS
1 tbsp. extra-virgin olive oil
2 bell peppers, chopped
2 large carrots, peeled and chopped
1/2 c. Thinly sliced green onions
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
2 packages ramen noodles (seasoning packets discarded)
2 c. shredded rotisserie chicken
1/4 c. freshly chopped cilantro
Juice of 1 lime, plus lime wedges for serving

DIRECTIONS
In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes.
Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through.
Serve with lime.
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 Post subject: Re: Asian Recipes
Unread postPosted: March 11th, 2018, 11:16 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381


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 Post subject: Re: Asian Recipes
Unread postPosted: March 22nd, 2018, 9:53 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Shanghai Noodles

Ingredients
1/3 cup dark soy sauce (see Note)
1/4 cup oyster sauce
vegans: use hoisin sauce
recipe for homemade hoisin sauce
2 tablespoons sugar
1 1/2 tablespoons fresh ginger ,finely minced
1 lb pork tenderloin ,sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao
1 lb thick round egg noodles ,cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)
2 tablespoons high heat cooking oil
4 cloves garlic ,sliced thinly
6 green onions ,cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
1/2 head Napa cabbage ,thinly sliced (white and pale green parts kept separate)
1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock
1 1/2 tablespoons sesame oil
Ground white pepper to taste

Instructions
To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes.
Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done (set the reserved marinade aside). Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.
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 Post subject: Re: Asian Recipes
Unread postPosted: April 6th, 2018, 5:04 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
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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 Post subject: Re: Asian Recipes
Unread postPosted: April 7th, 2018, 12:01 am 
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Joined: June 23rd, 2015, 9:41 am
Posts: 6138
Fashionista wrote:
Seven lucky foods to eat during Chinese New Year.

Fish — an Increase in Prosperity

Chinese Dumplings — Wealth

Spring Rolls — Wealth

Glutinous Rice Cake — a Higher Income or Position

Sweet Rice Balls — Family Togetherness

Longevity Noodles — Happiness and Longevity

Good Fortune Fruit — Fullness and Wealth


So basically wealth or foods to feed wealth?

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 Post subject: Re: Asian Recipes
Unread postPosted: April 11th, 2018, 1:04 pm 
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Joined: August 21st, 2013, 2:57 pm
Posts: 4896
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..

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Not thinking about anything is Zen. Once you know this, walking, sitting, or lying down, everything you do is Zen.
~ Bodhidharma


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 Post subject: Re: Asian Recipes
Unread postPosted: April 11th, 2018, 1:07 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
Berry Sweet wrote:
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..

It's good for your hair too.


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 Post subject: Re: Asian Recipes
Unread postPosted: April 11th, 2018, 1:12 pm 
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Joined: August 21st, 2013, 2:57 pm
Posts: 4896
Fashionista wrote:
Berry Sweet wrote:
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..

It's good for your hair too.


Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.

_________________
Not thinking about anything is Zen. Once you know this, walking, sitting, or lying down, everything you do is Zen.
~ Bodhidharma


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 Post subject: Re: Asian Recipes
Unread postPosted: April 11th, 2018, 1:16 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
Berry Sweet wrote:
Fashionista wrote:
Berry Sweet wrote:
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..

It's good for your hair too.


Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.

It's not cheap though.


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 Post subject: Re: Asian Recipes
Unread postPosted: April 11th, 2018, 4:32 pm 
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Joined: August 21st, 2013, 2:57 pm
Posts: 4896
Fashionista wrote:
Berry Sweet wrote:
Fashionista wrote:
Berry Sweet wrote:
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..

It's good for your hair too.


Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.

It's not cheap though.


Yes. I do buy organic coconut oil in a glass jar only..its about $8-$12. But it lasts cause I only use it 1x month...but I might as well cook with it.

I want to get some good health benefits and something brain food.

_________________
Not thinking about anything is Zen. Once you know this, walking, sitting, or lying down, everything you do is Zen.
~ Bodhidharma


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 Post subject: Re: Asian Recipes
Unread postPosted: April 11th, 2018, 11:51 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
Berry Sweet wrote:
Fashionista wrote:
Berry Sweet wrote:
Fashionista wrote:
Berry Sweet wrote:
I been thinking about cooking something in coconut oil. I need some super foods or brain foods...coconut oil is supposed to be good...might just take it by the teaspoon..

It's good for your hair too.


Yes. I put it in my hair. Root to tip. Let it sit for an hour or overnight. Makes my hair soft and smooth.

It's not cheap though.


Yes. I do buy organic coconut oil in a glass jar only..its about $8-$12. But it lasts cause I only use it 1x month...but I might as well cook with it.

I want to get some good health benefits and something brain food.

I buy about three a month..

My husband and children put coconut oil on air popped popcorn.


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 Post subject: Re: Asian Recipes
Unread postPosted: April 19th, 2018, 8:41 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

INGREDIENTS
3 large chicken breasts, cut into bite size pieces
100 g roasted cashew nuts (optional)
8 -12 spring onions, chopped (scallions)
1 small onion, chopped
1 green pepper, chopped
1 (7 ounce) can pineapple chunks in juice (small size can)
gingerroot, peeled and chopped finely (2-3 inch chunk)
3 garlic cloves, crushed
2 tablespoons sunflower oil

FOR THE SAUCE
2 tablespoons rice wine (can use dry sherry)
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons golden syrup
1 tablespoon tomato ketchup
1 1⁄2 tablespoons vinegar
2 tablespoons cornflour
1⁄4 teaspoon Chinese five spice powder
1⁄4 pint water (plus a little more if needed)

DIRECTIONS
First of all make the sauce. Combine everything, mix well until smooth and set aside.
Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
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 Post subject: Re: Asian Recipes
Unread postPosted: April 20th, 2018, 6:42 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9068
Sounds real good Pris!

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 Post subject: Re: Asian Recipes
Unread postPosted: May 3rd, 2018, 6:49 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Bone-in Chinese Ham

INGREDIENTS
1/4 cup dried figs, chopped

1/4 cup golden raisins

1/2 cup bourbon whiskey

1/2 cup honey

1/3 cup orange jam, or marmalade

peel from 1 large orange

salt

3 kilos chinese ham, bone-in, thawed

COOKING PROCEDURE
Preheat oven to 300°F.

Make the compote: Soak dried figs and raisins in whiskey for 15 minutes. Transfer to a saucepan.

Add remaining ingredients; mix well.

Simmer on low heat for about 8 to 10 minutes or until syrupy. Reserve ¼ cup.

Place ham on a wire rack set on top of a baking tray. Brush ham with reserved compote.

Roast ham in the oven for 30 minutes. Wrap ham loosely with foil halfway through cooking to prevent the compote from scorching.

Transfer to a platter and serve with the rest of the sides.
Image

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My Daughter Is Sweeter Than Fucking Sugar!!


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 Post subject: Re: Asian Recipes
Unread postPosted: May 4th, 2018, 6:32 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9068
priscilla1961 wrote:
Bone-in Chinese Ham



You had me at the bourbon, honey, and marmalade! Yummy!

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