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 Post subject: Re: Asian Recipes
Unread postPosted: October 31st, 2018, 8:49 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 909
Garlic And Egg Fried Rice

Ingredients
2 Tbsp Oil
1 Egg
1 tsp Ginger, chopped
6-7 cloves garlic, mashed
1 Red chilli, chopped
2 Cups Rice, steamed
1 tsp Salt
1 tsp Black pepper powder
1 tsp Soya sauce
1 tsp Coriander, chopped
2 tsp Spring onion, chopped

How to Make Garlic and Egg Fried Rice
1.Heat oil in a pan on medium flame and add the chopped garlic to it. Cook until light golden.
2.Now add a teaspoon of spring onion, ginger and red chilli. Saute for a minute.
3.Break an egg in the pan. Mix and cook until scrambled.
4.Then pour the steamed rice and combine well with the ingredients with light hands.
5.Add salt and black pepper powder and mix thoroughly pouring soya sauce over the rice.
6.Again add a teaspoon of spring onion to the rice and stir fry for a minute.
7.Transfer the hot and delicious fried rice in a bowl and serve hot garnished with spring onions and some coriander leaves. .
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 Post subject: Re: Asian Recipes
Unread postPosted: November 24th, 2018, 11:20 am 
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Joined: April 19th, 2015, 1:03 pm
Posts: 909
Sticky Chinese pork stir-fry

INGREDIENTS
600g pork loin medallions, thinly sliced
2 tablespoons brown sugar
1 1/2 tablespoons Fountain Soy Sauce
1/2 teaspoon Chinese five spice
2 teaspoons fish sauce
200g packet dried rice stick noodles
1 1/2 tablespoons vegetable oil
1 red onion, halved, cut into thin wedges
2cm piece fresh ginger, peeled, finely grated
2 garlic cloves, crushed
1 red capsicum, thinly sliced
1 carrot, halved, sliced diagonally
1 bunch baby pak choy, roughly chopped
250g snow peas, trimmed
1/4 cup Massel chicken style liquid stock
1/4 cup oyster sauce
1/4 cup dry roasted cashews
1 green onion, thinly sliced
1 long red chilli, sliced diagonally

METHOD
Step 1
Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
Step 2
Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
Step 3
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.
Step 4
Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.
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 Post subject: Re: Asian Recipes
Unread postPosted: December 17th, 2018, 8:58 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 909
Spicy steamed beef with rice

beef braising steak 500g

Thai fragrant rice 75g

star anise 1

cassia or cinnamon bark a small piece

For the marinade:

Sichuan chilli bean paste 1½ tbsp

fermented beancurd, mixed with its juices to a creamy consistency 1 tbsp

dark soy sauce 2 tsp

ginger 1 tbsp finely chopped

stock 4 tbsp

Shaoxing wine 2 tbsp

groundnut oil 3 tbsp

ground Sichuanese or Korean chillies (to taste) ½ tsp

ground roasted Sichuan pepper (to taste) ½ tsp

sesame oil 2 tsp

cloves of garlic, crushed and mixed with a little water and salt 2

spring onion greens 2 finely sliced

coriander leaves a small handful, torn

Directions:
Cut the beef against the grain into ½ cm thick slices. Place in a bowl with the marinade, and set aside.

In a dry wok, stir the rice, star anise and cassia or cinnamon over a moderate flame, until the grains are brittle and yellowish (10-15 minutes). Allow to cool, then grind in a liquidiser to a couscous consistency.

Add the rice meal to the beef, with 75ml cold water, mix well so the beef is evenly coated in rice meal. Place the beef in a heatproof bowl, put the bowl in a steamer and steam for about 2 hours.

Remove the bowl and scatter the beef with the chillies, Sichuan pepper, sesame oil, garlic, spring onions and coriander.
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 Post subject: Re: Asian Recipes
Unread postPosted: January 24th, 2019, 7:13 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 909
Beef & Broccoli Noodles

INGREDIENTS
12 oz. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes, plus wedges for serving
1 tbsp. Sriracha
1 tsp. honey
3 tbsp. toasted sesame oil, divided
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced

DIRECTIONS
In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.
In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.
In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.
Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.
Serve with lime wedges.
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 Post subject: Re: Asian Recipes
Unread postPosted: January 24th, 2019, 11:41 pm 
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Joined: August 21st, 2013, 2:57 pm
Posts: 4733
:thumbup: nice.

We had crab legs and steak for dinner....with little spanakopita. There was tuxedo cake for dessert. The kid cooked the steaks, it was awesome!

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 Post subject: Re: Asian Recipes
Unread postPosted: February 22nd, 2019, 9:51 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 909
Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce of Northern China

Ingredients
2 long eggplants
1/4 cup cornstarch for coating
1 potatoes , cut into thick slices
1 green pepper , cut into small pieces
1 green onion , chopped
2 garlic cloves , chopped
oil for frying

Stir-frying sauce
2 tbsp. light soy sauce
1/4 tsp. sugar
1/4 tsp. salt
1/2 tbsp. dark soy sauce
1 tsp. cornstarch
3 tbsp. water

Instructions
Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.

In a small bowl, mix all of the stir-frying sauce together.
Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.
Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.
Pour extra oil out and leave around 1/2 tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.
Serve hot with steamed rice.
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 Post subject: Re: Asian Recipes
Unread postPosted: February 23rd, 2019, 2:52 am 
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Joined: June 23rd, 2015, 9:41 am
Posts: 6070
Looks yum, priscilla! :thumbup:

Have you got any simple Asian recipes for scallops and or prawns? Something easy to throw together with basic ingredients.

I've tried out various recipes from all over Asia but find that they call for shelf ingredients which I can't use up fast enough before they expire.

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 Post subject: Re: Asian Recipes
Unread postPosted: March 14th, 2019, 11:27 am 
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Joined: October 4th, 2012, 10:25 pm
Posts: 39163
I'm making ten minute Szechuan chicken tonight.

Ingredients
4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/8 teaspoon cayenne pepper, or to taste

Directions
1.Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.

2.Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
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 Post subject: Re: Asian Recipes
Unread postPosted: March 22nd, 2019, 7:56 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 909

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 Post subject: Re: Asian Recipes
Unread postPosted: March 23rd, 2019, 12:48 pm 
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Joined: May 15th, 2016, 4:21 pm
Posts: 1049
priscilla1961 wrote:
https://www.youtube.com/watch?v=LrOhfTvp0DQ

Easy peasy greasy.


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 Post subject: Re: Asian Recipes
Unread postPosted: April 22nd, 2019, 8:07 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 909
Pea Shoots and Chicken in Garlic Sauce


Ingredients:

1 tablespoon cornstarch
1 1/2 teaspoons sesame oil
2 tablespoons vegetable oil
4 cloves garlic, minced
1 bunch pea shoots, trimmed
3/4 cup chicken broth
salt and black pepper to taste

Directions:

Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.

Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.
[img]https://images.media-allrecipes.com/userphotos/250x250/614285.jpg[img]

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 Post subject: Re: Asian Recipes
Unread postPosted: May 8th, 2019, 7:52 pm 
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Posts: 909
Shrimp Lo Mein With Three Vegetables

Ingredients
1/2 pound raw shrimp (shelled and deveined)
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/2 pound Chinese egg noodles
1 1/2 teaspoons sesame oil, or as needed
1 red bell pepper
1 3.5 ounce can bamboo shoots
1/2 cup shredded Napa cabbage
2 or 3 slices ginger, to make 2 teaspoons
1/4 cup homemade or store-bought low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon granulated sugar, or to taste
6 tablespoons oil for stir-frying

Steps to Make It
Rinse the shrimp under warm running water and pat dry with paper towels. Cut in half lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.


In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again and toss with the sesame oil.


Cut the red bell pepper in half, remove the seeds and cut into thin strips about 2-inches long. Rinse the bamboo shoots to remove any "tinny" taste. Drain and cut in half. Shred the cabbage. Mince the ginger until you have 2 teaspoons.

In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce, and sugar) and set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the shredded cabbage and the bamboo shoots. Stir-fry for a minute and add the red bell pepper. Stir-fry for another minute and remove from the wok.

Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.
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