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 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 7:54 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9068
That sticky pineapple chicken sounds yummy!!!!

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 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 12:18 pm 
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Joined: November 17th, 2012, 4:01 pm
Posts: 12680
Blazor wrote:
That sticky pineapple chicken sounds yummy!!!!

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

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

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 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 12:23 pm 
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Joined: November 17th, 2012, 4:01 pm
Posts: 12680
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.

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


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 Post subject: Re: Asian Recipes
Unread postPosted: November 4th, 2019, 1:40 pm 
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Joined: October 13th, 2019, 6:54 pm
Posts: 1037
Blazor wrote:
That sticky pineapple chicken sounds yummy!!!!

It is.

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 Post subject: Re: Asian Recipes
Unread postPosted: November 14th, 2019, 5:51 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
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

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 Post subject: Re: Asian Recipes
Unread postPosted: November 16th, 2019, 1:44 pm 
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Joined: May 15th, 2016, 4:21 pm
Posts: 1240
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.


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 Post subject: Re: Asian Recipes
Unread postPosted: November 28th, 2019, 9:09 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 952
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

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

Joined: May 15th, 2016, 4:21 pm
Posts: 1240
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.


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