It is currently January 19th, 2020, 6:59 pm

All times are UTC-08:00




Post new topic  Reply to topic  [ 833 posts ]  Go to page Previous 138 39 40 41 42
Author Message
 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 7:54 am 
User avatar

Joined: March 16th, 2017, 6:11 pm
Posts: 9503
That sticky pineapple chicken sounds yummy!!!!

_________________
I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 12:18 pm 
User avatar

Joined: November 17th, 2012, 4:01 pm
Posts: 13170
Blazor wrote:
That sticky pineapple chicken sounds yummy!!!!

Have plenty of handwipes nearby if you and your gf make it.

_________________
A claim for equality of material position can be met only by a government with totalitarian powers. Friedrich August von Hayek


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 12:21 pm 
User avatar

Joined: March 16th, 2017, 6:11 pm
Posts: 9503
seoulbro wrote:
Blazor wrote:
That sticky pineapple chicken sounds yummy!!!!

Have plenty of handwipes nearby if you and your gf make it.


I do all the cooking ac_cool

Shes the one that needs a bazillion napkins lol.

_________________
I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 12:23 pm 
User avatar

Joined: November 17th, 2012, 4:01 pm
Posts: 13170
Blazor wrote:
seoulbro wrote:
Blazor wrote:
That sticky pineapple chicken sounds yummy!!!!

Have plenty of handwipes nearby if you and your gf make it.


I do all the cooking ac_cool

Shes the one that needs a bazillion napkins lol.

I think anyone would if they made that chicken.

_________________
A claim for equality of material position can be met only by a government with totalitarian powers. Friedrich August von Hayek


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 1:40 pm 
User avatar

Joined: October 13th, 2019, 6:54 pm
Posts: 2076
Blazor wrote:
That sticky pineapple chicken sounds yummy!!!!

It is.


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 14th, 2019, 5:51 pm 
User avatar

Joined: April 19th, 2015, 1:03 pm
Posts: 967
Shrimp Lo Mein

Ingredients
Noodles:
Salt

8 ounces dried Chinese egg noodles, or 1 pound fresh

Sauce:
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water

1/4 cup plus 2 tablespoons oyster sauce

3 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon Sriracha chili sauce

Lo Mein:
2 tablespoons vegetable oil

1 tablespoon minced garlic

2 teaspoons minced ginger

1 cup thinly sliced white button mushrooms

2 stalks celery, thinly sliced

1 large carrot, shredded

1 small bunch scallions, white and green parts, sliced

1 pound small shrimp, peeled and deveined

1/4 head Napa cabbage, finely shredded

2 tablespoons cornstarch


Directions
1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.

2. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!

3. For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.

4. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.

5. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
Image

_________________
My Daughter Is Sweeter Than Fucking Sugar!!


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 16th, 2019, 1:44 pm 
User avatar

Joined: May 15th, 2016, 4:21 pm
Posts: 1326
priscilla1961 wrote:
Shrimp Lo Mein

Ingredients
Noodles:
Salt

8 ounces dried Chinese egg noodles, or 1 pound fresh

Sauce:
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water

1/4 cup plus 2 tablespoons oyster sauce

3 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon Sriracha chili sauce

Lo Mein:
2 tablespoons vegetable oil

1 tablespoon minced garlic

2 teaspoons minced ginger

1 cup thinly sliced white button mushrooms

2 stalks celery, thinly sliced

1 large carrot, shredded

1 small bunch scallions, white and green parts, sliced

1 pound small shrimp, peeled and deveined

1/4 head Napa cabbage, finely shredded

2 tablespoons cornstarch


Directions
1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.

2. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!

3. For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.

4. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.

5. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
Image

Looks good Priscilla.


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 28th, 2019, 9:09 pm 
User avatar

Joined: April 19th, 2015, 1:03 pm
Posts: 967
Chinese Red-Sauce-Glazed Spatchcocked Turkey Recipe

Ingredients
1 cup (235ml) dark soy sauce
1 cup (235ml) Shaoxing wine
1 cup sugar (8 ounces; 225g)
1 cinnamon stick
2 pieces star anise
2 (1-inch) knobs peeled fresh ginger, lightly crushed under the heel of a knife, divided
4 scallions, divided
3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided
4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided
1 whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied according to these instructions, backbone, neck, and giblets reserved
2 tablespoons (30ml) vegetable oil, divided
1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken or turkey stock
Kosher salt and freshly ground black pepper

Directions
1.In a medium saucepan, stir together soy sauce, Shaoxing wine, and sugar until sugar is mostly dissolved. Add cinnamon, star anise, 1 knob of ginger, and 2 scallions. Set over medium-high heat and bring to a simmer. Lower heat to a bare simmer and cook, stirring occasionally, until mixture is lightly syrupy and coats the back of a spoon, about 40 minutes. Set aside.

2.Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil. Scatter two-thirds of onions and celery across pan. Place a wire rack directly on top of vegetables.

3.Pat turkey dry with paper towels. Rub 1 tablespoon (15ml) oil all over turkey. Using a pastry brush, apply a thin layer of glaze to underside of turkey only. Place turkey skin side up on top of rack, tuck wing tips behind back, and arrange so turkey does not overlap the baking sheet edges, pressing down on breastbone to flatten breasts slightly.

4.Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150°F (66°C) and thighs register at least 165°F (74°C), about 1 hour 20 minutes. During last 20 minutes of cooking, apply several coats of glaze all over turkey skin with pastry brush, roasting for 5 minutes between each coat, until turkey is covered in a deep-brown, sticky glaze.

5.While turkey roasts, make jus. Roughly chop reserved neck, backbone, and giblets. Heat remaining 1 tablespoon (15ml) oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, celery, ginger, and scallions and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, about 5 minutes longer. Add chicken stock, bring to a boil, then reduce to a bare simmer. Simmer until reduced by half, about 40 minutes. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from surface of broth. Season jus to taste with salt and pepper, cover, and keep warm.

6.When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into jus.

7.Carve turkey and serve with jus.
Image

_________________
My Daughter Is Sweeter Than Fucking Sugar!!


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: November 29th, 2019, 1:46 pm 
User avatar

Joined: May 15th, 2016, 4:21 pm
Posts: 1326
priscilla1961 wrote:
Chinese Red-Sauce-Glazed Spatchcocked Turkey Recipe

Ingredients
1 cup (235ml) dark soy sauce
1 cup (235ml) Shaoxing wine
1 cup sugar (8 ounces; 225g)
1 cinnamon stick
2 pieces star anise
2 (1-inch) knobs peeled fresh ginger, lightly crushed under the heel of a knife, divided
4 scallions, divided
3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided
4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided
1 whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied according to these instructions, backbone, neck, and giblets reserved
2 tablespoons (30ml) vegetable oil, divided
1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken or turkey stock
Kosher salt and freshly ground black pepper

Directions
1.In a medium saucepan, stir together soy sauce, Shaoxing wine, and sugar until sugar is mostly dissolved. Add cinnamon, star anise, 1 knob of ginger, and 2 scallions. Set over medium-high heat and bring to a simmer. Lower heat to a bare simmer and cook, stirring occasionally, until mixture is lightly syrupy and coats the back of a spoon, about 40 minutes. Set aside.

2.Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil. Scatter two-thirds of onions and celery across pan. Place a wire rack directly on top of vegetables.

3.Pat turkey dry with paper towels. Rub 1 tablespoon (15ml) oil all over turkey. Using a pastry brush, apply a thin layer of glaze to underside of turkey only. Place turkey skin side up on top of rack, tuck wing tips behind back, and arrange so turkey does not overlap the baking sheet edges, pressing down on breastbone to flatten breasts slightly.

4.Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150°F (66°C) and thighs register at least 165°F (74°C), about 1 hour 20 minutes. During last 20 minutes of cooking, apply several coats of glaze all over turkey skin with pastry brush, roasting for 5 minutes between each coat, until turkey is covered in a deep-brown, sticky glaze.

5.While turkey roasts, make jus. Roughly chop reserved neck, backbone, and giblets. Heat remaining 1 tablespoon (15ml) oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, celery, ginger, and scallions and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, about 5 minutes longer. Add chicken stock, bring to a boil, then reduce to a bare simmer. Simmer until reduced by half, about 40 minutes. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from surface of broth. Season jus to taste with salt and pepper, cover, and keep warm.

6.When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into jus.

7.Carve turkey and serve with jus.
Image

I know what I want to do with our next turkey.


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: December 13th, 2019, 9:42 pm 
User avatar

Joined: April 19th, 2015, 1:03 pm
Posts: 967
Honey Walnut Shrimp

Ingredients

1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Directions

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Image

_________________
My Daughter Is Sweeter Than Fucking Sugar!!


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: December 19th, 2019, 9:01 pm 
User avatar

Joined: April 19th, 2015, 1:03 pm
Posts: 967
Chinese Red Bean Bao

Ingredients

For the dough
500g plain flour, plus a little extra for dusting
1 sachet (7g) of fast-action yeast
2 tbsp groundnut oil
2 tbsp caster sugar
300ml warm water
1 tbsp sesame oil

For the Bao filling
½ jar red bean paste

For the garnish
16 goji berries

Method
Put all the ingredients for the buns apart from the water and sesame oil into a bowl and roughly combine. Pour half the warm water into the dry ingredients and stir. Pour in the remaining water and mix well. Dust a clean surface with a little of the extra flour, and tip the dough onto it. Knead with your hands for five minutes. Once kneaded, if possible try to shape your dough into a rough 'bun'.

Rub the inside of a large bowl with the sesame oil. Put in your dough, cover with cling film or a clean tea towel, place in a warm place and leave to prove until the dough has at least doubled in size. This normally takes a minimum of 90 minutes.

Tip the dough onto a floured surface and knead again to knock out the air. Take a golf-ball sized piece of dough and flatten with the palm of your hand. Spoon at least one and a half teaspoons of the red bean paste into the middle of the flattened pastry. Carefully pull up the edges of the dough to encase the filling in a ball shape, and then smooth the edges and place on a floured tray.

Repeat the process with the remaining dough and filling, then cover the buns with a damp tea towel and leave to rise for another 15 minutes. Once raised, place each one on a small disc of baking parchment with the join underneath. Top each bun with two goji berries. Place in a steamer and cook for 12-15 minutes. Once cooked serve immediately and there you have it your very own Chinese Red Bean Bao!

Image

_________________
My Daughter Is Sweeter Than Fucking Sugar!!


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: January 12th, 2020, 8:13 pm 
User avatar

Joined: April 19th, 2015, 1:03 pm
Posts: 967
Sichuan-Style Asparagus and Tofu Salad Recipe

Ingredients
For the Sauce:
4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
2 teaspoons Sichuan peppercorns
1/4 cup vegetable or canola oil
3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic
vinegar)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon minced fresh garlic (about 3 medium cloves)
1 tablespoon toasted sesame seeds
For the Salad:
Kosher salt
1 pound thin asparagus stalks, ends trimmed, cut into 2-inch pieces
10 ounces extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks
4 scallions, sliced thinly on a sharp bias


Directions
1. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.

2.Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.
3. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready touse. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).

4 For the Salad: Bring a large pot of salted water to a boil over high heat. Add asparagus and cook, stirring occasionally, until asparagus is bright green with a tender snap, about 1 minute. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a rimmed baking sheet lined with a clean kitchen towel or a double layer of paper towels and shake to dry thoroughly.

5. Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately
Image

_________________
My Daughter Is Sweeter Than Fucking Sugar!!


Top
   
 Post subject: Re: Asian Recipes
Unread postPosted: January 13th, 2020, 1:56 am 
User avatar

Joined: June 23rd, 2015, 9:41 am
Posts: 6364
priscilla1961 wrote:
Sichuan-Style Asparagus and Tofu Salad Recipe

Ingredients
For the Sauce:
4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
2 teaspoons Sichuan peppercorns
1/4 cup vegetable or canola oil
3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic
vinegar)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon minced fresh garlic (about 3 medium cloves)
1 tablespoon toasted sesame seeds
For the Salad:
Kosher salt
1 pound thin asparagus stalks, ends trimmed, cut into 2-inch pieces
10 ounces extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks
4 scallions, sliced thinly on a sharp bias


Directions
1. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.

2.Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.
3. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready touse. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).

4 For the Salad: Bring a large pot of salted water to a boil over high heat. Add asparagus and cook, stirring occasionally, until asparagus is bright green with a tender snap, about 1 minute. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a rimmed baking sheet lined with a clean kitchen towel or a double layer of paper towels and shake to dry thoroughly.

5. Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately
Image


Looking good Priscilla...

...you make vegetable party for our taste buds...

_________________
Four smore and seven beers ago.


Top
   
Display posts from previous:  Sort by  
Post new topic  Reply to topic  [ 833 posts ]  Go to page Previous 138 39 40 41 42

All times are UTC-08:00


Who is online

Users browsing this forum: Google [Bot], MSN [Bot] and 16 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
Powered by phpBB® Forum Software © phpBB Limited
phpBB SEO
[ GZIP: On ]