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 Post subject: Re: Asian Recipes
Unread postPosted: May 4th, 2018, 8:24 am 

Joined: July 8th, 2016, 10:25 pm
Posts: 7968
Location: Beverly Hills, 90210
101 Ways to Wok Your Dog...


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 Post subject: Re: Asian Recipes
Unread postPosted: May 18th, 2018, 9:52 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Sticky Chinese BBQ chicken

ngredients
for 4 servings

3 chicken breasts
salt, to taste
pepper, to taste
100 g (1 cup) corn flour
1.5 L (6 cups) oil, for frying
1 onion
2 bell peppers
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons sugar
100 mL (½ cup) chicken stock
200 g (1 ¼ cups) pineapple
CORNFLOUR PASTE

50 mL (¼ cup) water
cornflour, as needed
EGG WASH

2 egg yolks
milk

Preparation
Season the chicken with salt and pepper.
Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 190°C (375°F).
Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
Drain onto a plate covered in kitchen roll.
In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
Add in cornflour paste.
Mix until the sauce has thickened.
Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice.
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 Post subject: Re: Asian Recipes
Unread postPosted: May 19th, 2018, 7:19 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9068
Sounds yummy Pris!!!

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 Post subject: Re: Asian Recipes
Unread postPosted: July 12th, 2018, 6:29 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
I am making ginger-soy steamed fish for supper tonight.

Ingredients:
1 1/2 lbs or 4 (6 oz) sea bass or halibut filets
1/4 cupgreen onions (scallions), white parts only, finely sliced on the bias
3 tablespoons cilantro leaves
2 tablespoons canola oil
.
Sauce:
2 tablespoons fresh ginger, finely sliced into slivers
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon lightsoy sauce
1 tablespoondark soy sauce
1 teaspoon oyster sauce
1 teaspoontoasted sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground white pepper

Directions:
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.

Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.



Place the plate of fish on the steaming rack, cover tightly and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish. Carefully remove the plate from the steamer and transfer the filets to a warmed platter and spoon the sauce over the fish.

To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.
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 Post subject: Re: Asian Recipes
Unread postPosted: July 24th, 2018, 12:41 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
Here is a video how to make Korean glass noodles or jap jae.


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 Post subject: Re: Asian Recipes
Unread postPosted: July 24th, 2018, 5:12 pm 
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Joined: May 15th, 2016, 4:21 pm
Posts: 1240
Fashionista wrote:
Here is a video how to make Korean glass noodles or jap jae.

I want to go to a Korean restaurant and order that.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 7th, 2018, 9:16 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Egg Foo Yung

Ingredients
8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided
Steps
1 In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
2 Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
3 Repeat with remaining sesame oil and egg mixture until batch is complete.
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 Post subject: Re:Asian Recipes
Unread postPosted: August 7th, 2018, 9:17 pm 
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Joined: April 24th, 2015, 7:57 pm
Posts: 24637
Fascist Foo Yung??

:shock:

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 Post subject: Re: Re:Asian Recipes
Unread postPosted: August 7th, 2018, 9:22 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Bricktop wrote:
Fascist Foo Yung??

:shock:

I mistake.

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 Post subject: Re: Re:Asian Recipes
Unread postPosted: August 7th, 2018, 9:51 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
priscilla1961 wrote:
Bricktop wrote:
Fascist Foo Yung??

:shock:

I mistake.

No problem Priscilla.


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 Post subject: Re: Re:Asian Recipes
Unread postPosted: August 7th, 2018, 10:15 pm 
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Joined: April 24th, 2015, 7:57 pm
Posts: 24637
priscilla1961 wrote:
Bricktop wrote:
Fascist Foo Yung??

:shock:

I mistake.


I forgive.

:wink:

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 Post subject: Re: Asian Recipes
Unread postPosted: August 9th, 2018, 8:50 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9068
priscilla1961 wrote:
Egg Foo Yung



Im pretty sure my mom made these when I was young, sound good and easy too!

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 Post subject: Re: Asian Recipes
Unread postPosted: September 5th, 2018, 7:19 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Chinese Eggplant Recipe 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: September 6th, 2018, 2:39 pm 

Joined: July 20th, 2015, 2:33 pm
Posts: 938
priscilla1961 wrote:
Chinese Eggplant Recipe 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.
Image

That looks like it has a lot of heat.

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 Post subject: Re: Asian Recipes
Unread postPosted: September 20th, 2018, 7:29 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
Spicy Chinese cabbage

Ingredients

1 tablespoon corn starch
3 tablespoons oyster sauce (sub hoisin for vegetarian)
3 tablespoons soy sauce
3 tablespoons Chinese black vinegar (or balsamic)
1 tablespoon sugar
3 tablespoons vegetable oil
6 cloves garlic, chopped
4 scallions, sliced into 1" pieces
8 dried small red chiles
4 cups chopped Chinese (Napa) cabbage stems
2 cups chopped Chinese (Napa) cabbage leaves


Instructions

In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Set aside.
In another bowl, whisk the oyster sauce, soy sauce, sugar, and balsamic vinegar.
Heat the vegetable oil in a large wok or skillet over medium heat. Add the garlic, scallions and chilies; stir-fry for 60 seconds, until fragrant.
Turn the heat up to high and add the cabbage stems. Saute for 2-3 minutes, until slightly softened. Add the cabbage leaves and prepared sauce; cook for 1 minute, tossing frequently.
Stir the cornstarch mixture and add it to the pan. Stir fry for 1 minute until the sauce has thickened. Serve hot.
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 Post subject: Re: Asian Recipes
Unread postPosted: October 7th, 2018, 8:09 pm 
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Posts: 952
Sichuanese cold turkey salad

1 tsp sesame seeds
350g boneless cold roast turkey
3 spring onions
1 or 2 heads of chicory
For the sauce
3 tbs light soy sauce
2 tsp white sugar
5 tbs cold turkey stock
4-5 tbs chilli oil, with or without chilli sediment, to taste
1 tsp pure toasted sesame oil


1 — Stir the sesame seeds in a wok or frying pan over a very gentle heat until fragrant and faintly golden. Set aside.

2 — Slice the turkey thinly and evenly and place in a bowl. Trim the spring onions and slice them thinly at a sharp angle. Add them to the turkey.

3 — Trim the chicory, peel off the leaves and arrange them around the edges of a serving dish.

4 — Place the soy sauce and sugar in a small bowl and stir to dissolve the sugar. Add the stock, then the chilli and sesame oils and stir. Pour the sauce on to the turkey and mix well. Just before serving, pile the turkey up in the centre of the serving dish and sprinkle with the sesame seeds.
Image

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 Post subject: Re: Asian Recipes
Unread postPosted: October 7th, 2018, 8:24 pm 
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Joined: April 24th, 2015, 7:57 pm
Posts: 24637
I come to your house for many yummies!!!

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 Post subject: Re: Asian Recipes
Unread postPosted: October 19th, 2018, 10:07 pm 
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Posts: 952
Slow Cooker Mongolian Beef

Ingredients

1 pound flank steak, cut into bite-size pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce

Directions

1 Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.

2Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
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 Post subject: Re: Asian Recipes
Unread postPosted: October 20th, 2018, 12:28 pm 
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Joined: May 15th, 2016, 4:21 pm
Posts: 1240
I would like to try that. Anything slow cooker.


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 Post subject: Re: Asian Recipes
Unread postPosted: October 28th, 2018, 9:25 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41381
For meatless Monday tomorrow, I'm making Singapore style hakka noodles.
Ingredients:
200 g Hakka Noodles
10 g Chives
30 g Ginger
1 tbsp Chili Garlic Sauce
1 tbsp Soy Sauce
1 tsp Mild Curry Powder
113 g Carrot, julienned
160 g Zucchini
113 g Green Peas
200 g Extra-Firm Tofu

Directions:
1 Make sure your pans are hot before adding oil! It helps to ensure a crispy golden-brown crust on the tofu! Wash and dry all produce.* Bring a covered medium pot of salted water to a boil. Pat the tofu dry with paper towels, then cut into 1/2-inch cubes. Peel, then zest or mince 1 tbsp ginger. Finely chop the chives. Slice the zucchini in half lengthwise, then into 1/2-inch thick half-moons.

2 Heat a large non-stick pan over medium-high. When pan is hot, add 2 tbsp oil, then the tofu. Cook, tossing the cubes occasionally, until golden-brown all over, 6-7 min. Transfer the tofu to a plate. Season with salt and pepper.

3 Add 1 tbsp oil to the same pan, then the zucchini. Cook, stirring occasionally, until the zucchini is tender, 3-4 min. Add the carrots, curry powder, peas and ginger. Cook, stirring occasionally, until the carrots are tender-crisp and ginger is fragrant, 1-2 min. Remove the pan from the heat.

4 Add the noodles to the boiling water. Cook, stirring occasionally, until the noodles are tender, 1-2 min. Drain and rinse the noodles under cold running water. (TIP: Shocking the noodles with cold water will keep them from sticking to each other!)

5 Add the noodles, tofu, chili-garlic sauce, soy sauce and 1/2 cup water to the pan with the veggies. Cook, stirring together, until the sauce coats the noodles, 1-2 min. Season with salt and pepper.

6 Divide the hakka noodles between between bowls and sprinkle over the chives.
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