Asian Cuisine

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Congee

Post  justmecookin on Thu Mar 05, 2009 10:40 am

Congee

1/4 cup wheat
1/4 cup rice
1/4 cup pearl barley

Soak wheat overnight, to soften. Wash rice by placing it in a medium saucepan, covering with water, and swishing it gently with your hand to release some of the starch. Drain rice, then repeat the process twice.

Add pearl barley, the softened wheat, a large pinch of salt, and 4 1/2 cups water to the saucepan. Bring to a boil over medium heat. Reduce heat to the lowest setting.

Simmer partially covered, keeping the lid slightly ajar with a chopstick, for about 1 1/2 hours, stirring often. The consistency of the finished congee should be that of a thin porridge. Add more water during cooking if it becomes too thick. Serves 4

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Steamed Sea Bass

Post  justmecookin on Thu Mar 05, 2009 10:45 am

Steamed Sea Bass

6 tbsp. light soy sauce
3 tbsp. sesame oil
3 coin-size slices fresh ginger, smashed
2 large cloves garlic, smashed
1 1/2 cups Chinese rice wine
1 2-lb. sea bass, cleaned and scaled
8 whole dried shiitake mushrooms
3 scallions, cut into 2" pieces
1 piece peeled fresh ginger, the size of your thumb

Combine soy sauce, sesame oil, ginger, garlic, and rice wine in a shallow dish, large enough to hold the fish. Add the fish and marinate for 30 minutes, basting inside and out, turning the fish several times.

Soak mushrooms in very hot water for about 20 minutes to soften. Drain, then squeeze mushrooms to remove excess water. Trim off stems and discard, then finely slice softened mushrooms. Finely slice scallion pieces and ginger, lengthwise. The mushrooms, scallions, and ginger should be sliced the same size so that they cook evenly.

Place a rack in the bottom of a large wok, add 2–3 cups water, cover, and bring to a boil over high heat. Position wok ring so that the wok is as close to the heat source as possible. (Electric stoves can take longer than gas.) Transfer the fish to an oval plate. Place the plate on the rack in the wok; cover tightly.

Pour marinade into a small saucepan and reduce slightly over medium heat while the fish cooks. After 5 minutes, uncover the wok and scatter mushrooms, scallions, and ginger over the fish. Replace cover and steam for an additional 15 minutes. Don't peek, as this will lower the temperature and slow down the cooking process.

Remove the fish from the wok when the meat closest to the bone still has a slightly pink color; it will continue to cook with retained heat. Strain the sauce and drizzle a little over the fish. Serve the rest in a bowl at the table. Serve fish whole, lifting portions of it off the bone. Accompany with hot steamed rice. Serves 4 to 6

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Cantonese Spareribs

Post  justmecookin on Thu Mar 05, 2009 10:48 am

Cantonese Spareribs

3 lbs. baby back pork ribs
2 tbsp. corn oil
1 1/2 tbsp. ginger, peeled and minced
2 scallions, chopped
2 cloves garlic, minced
3 tbsp. Chinese rice wine
2 tbsp. apple cider vinegar
1 tsp. five-spice powder
3 tbsp. honey
4 tbsp. dark soy sauce
1 tsp. cornstarch
1 scallion, julienned
1/2 red bell pepper, julienned

Look for the meatiest ribs and ask your butcher to cut them with a meat saw, first crosswise into 1 1/2"-long pieces, and then into individual ribs.

Heat 1 tbsp. of the oil in a wok over high heat, add ginger, scallions, and garlic. Stir-fry until golden, about 1–2 minutes. Transfer to a bowl and combine with rice wine, vinegar, five-spice powder, honey, soy sauce, and 6 tbsp. water.

Combine spareribs and sauce in a shallow dish, cover, and marinate for 2 hours. Make sure that the sauce covers meat completely, or turn meat often.

Preheat oven to 350°. Heat remaining 1 tbsp. oil in wok over high heat. Remove spareribs from marinade and brown in oil, about 3–4 minutes. Cook in batches, transferring browned ribs to a heavy covered pot or Chinese sand pot. When all the meat is browned, pour off fat.

Stir cornstarch into marinade until dissolved. Pour marinade into wok, and stir to combine with any pan juices. Cook over medium heat until slightly thickened. Pour over meat. Cook in oven for 1 1/2 hours or until meat is tender, falling off the bone, and coated with a rich glaze.

Remove spareribs from pot, and skim any fat from sauce. Return spareribs to the pot, add scallions and bell peppers for garnish, and serve. Serves 4 to 6

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Hainanese Chicken Rice

Post  justmecookin on Thu Mar 05, 2009 10:52 am

Hainanese Chicken Rice

For the Chicken and Stock:
1 3-lb. chicken
Salt
1 small piece ginger, peeled and crushed
2 cloves garlic, crushed and peeled
1 scallion, tied in a knot

For the Rice:
1 1/2 cups jasmine or other long-grain rice
2 tbsp. vegetable oil
3 shallots, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
Salt

Garnish:
1 cucumber, sliced
1 tomato, sliced
1 carrot, sliced
Coriander leaves

For the chicken and stock: Wash chicken and pat dry. Sprinkle with salt inside and out. Tuck ginger, garlic, and scallion into cavity of chicken, then tie legs together with kitchen string.

Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge chicken, breast-side-down. Bring to a boil again, cover pot, and turn heat down to very low. Simmer 30 minutes, turning chicken once and skimming any foam from stock. Remove chicken and set aside to cool; reserve stock, keeping it warm. Remove chicken skin; pull meat from bones and cut into thick slices.

For the rice: Wash rice in a large bowl of cold water and drain. Repeat process until water is almost clear. Drain in colander and shake to remove as much remaining water as you can.

Heat oil in a wok or medium skillet over high heat. Add shallots and garlic, and stir-fry 30 seconds. Add rice and stir-fry 1–2 minutes more. Pour in 3 cups chicken stock; season to taste with salt. Bring to a boil over high heat; cover and reduce heat to very low.

Cook 20 minutes. Stir, cover, and let rest 5 minutes. Serve each person separate bowls of rice, chicken, and stock. Garnish with cucumbers, tomatoes, carrots, and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce, and Chile–Ginger Sambal. Serves 4

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Asian Chicken Noodle Soup

Post  justmecookin on Thu Mar 05, 2009 2:19 pm

Asian Chicken Noodle Soup

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass. Makes 8 servings

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Broccoli with Garlic Butter and Cashews

Post  justmecookin on Tue Mar 10, 2009 10:54 am

Broccoli with Garlic Butter and Cashews

1 1/2 pounds fresh broccoli, cut into
bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. Makes 6 servings

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Spicy Korean Pork Barbecue

Post  justmecookin on Sun Mar 29, 2009 12:46 pm

Spicy Korean Pork Barbecue

1 pound pork tenderloin, trimmed
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
Cooking spray

Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.

Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill. Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently. Makes 4 servings

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Kimchi-Style Cabbage

Post  justmecookin on Sun Mar 29, 2009 12:50 pm

Kimchi-Style Cabbage

1/2 cup kosher salt, divided
2 3/4 pounds napa (Chinese) cabbage, quartered lengthwise
2 cups thinly sliced green onions (about 2 bunches)
2 cups finely grated peeled daikon radish (about 1 medium)
1 1/2 cups water
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons minced fresh garlic
1 1/2 tablespoons grated peeled fresh ginger
3 tablespoons sambal oelek (ground fresh chile paste)

Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.

Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks. Makes 32 servings

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Sesame Green Beans

Post  justmecookin on Sun Mar 29, 2009 12:52 pm

Sesame Green Beans

2 pounds green beans, stemmed
3 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lemon juice
1 teaspoon fresh grated ginger
2 tablespoons sesame seeds
1/4 teaspoon kosher salt

Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.

In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper. Makes 8 servings

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Noodles with Beef and Mixed Vegetables

Post  justmecookin on Sun Mar 29, 2009 12:56 pm

Noodles with Beef and Mixed Vegetables

Beef:
1 teaspoon cornstarch
8 ounces eye of round steak, trimmed and thinly sliced
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons minced peeled fresh ginger
2 teaspoons sambal oelek or Thai chile paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
Cooking spray

Noodles:
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)

Vegetables:
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
1/2 teaspoon crushed red pepper
5 garlic cloves, minced
3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
1 cup (2-inch) diagonally sliced green onions
1 cup (2-inch) julienne-cut carrot
1 (10-ounce) bag fresh spinach

Remaining ingredients:
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted

To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.

Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.

To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.

To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.

Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds. Makes 4 servings

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Korean Cucumber Salad

Post  justmecookin on Sun Mar 29, 2009 12:59 pm

Korean Cucumber Salad

3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
2 teaspoons kosher salt
2 tablespoons minced green onions
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil

Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature. Makes 8 servings

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Korean-Spiced Beef and Cabbage Rolls

Post  justmecookin on Sun Mar 29, 2009 1:04 pm

Korean-Spiced Beef and Cabbage Rolls

Filling:
1/2 cup chopped green onions
1/4 cup low-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon bottled ground fresh ginger
1/4 teaspoon bottled minced garlic
1/8 teaspoon ground red pepper
1/2 pound ground sirloin
Cooking spray
2 cups thinly sliced green cabbage

Dough:
4 cups all-purpose flour (about 18 ounces)
2 tablespoons baking powder
1/2 teaspoon salt
1 1/3 cups water
1/4 cup honey
2 tablespoons canola oil
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon sesame seeds

Preheat oven to 375°. To prepare filling, combine first 11 ingredients in a large bowl. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.

Roll dough into a 16 x 12–inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal.

Pinch 4 edges together to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 teaspoon sesame seeds. Bake at 375° for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks. Makes 12 servings

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Korean Beef Rice Bowl

Post  justmecookin on Sun Mar 29, 2009 1:10 pm

Korean Beef Rice Bowl

1 pound fat-trimmed beef flank steak
Korean marinade
3/4 pound green beans, rinsed
1 carrot (1/4 lb.), peeled
2 tablespoons rice vinegar
1 tablespoon Asian (toasted) sesame oil
2 teaspoons sugar
Salt
1 tablespoon salad oil
1/2 cup beef broth
6 cups hot cooked rice
1/4 cup thinly sliced green onions
1 tablespoon toasted sesame seed

Rinse beef, pat dry, and cut across the grain into 1/8-inch-thick slices about 3 inches long. In a small bowl, mix beef with 1/4 cup Korean marinade.

Remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.

In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.

Place wok over high heat; when hot, add salad oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling. Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.

Korean Marinade
6 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon Asian (toasted) sesame oil

In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger, and Asian (toasted) sesame oil. Makes About 3/4 cup

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Korean Beef Barbecue

Post  justmecookin on Sun Mar 29, 2009 1:14 pm

Korean Beef Barbecue

1 pound top sirloin steak, trimmed
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
3 garlic cloves, minced
Cooking spray

Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.

Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill. Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently. Makes 4 servings

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Chicken Pad Thai with Peanut Sauce

Post  justmecookin on Mon Mar 30, 2009 11:24 am

Chicken Pad Thai with Peanut Sauce

2/3 cup water
2 tablespoons dry sherry
2 tablespoons Thai nam pla (fish sauce)
1 teaspoon sugar
2 teaspoons vinegar
1/2 teaspoon Chicken Stock Base
2 tablespoons peanut butter
1 pound chicken tenders
1/2 teaspoon salt
1-1/4 teaspoons cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon ground saigon cinnamon
1/4 teaspoon ground coriander
1-1/2 tablespoons vegetable oil
10 ounces rice noodles, cooked
2 cups juliennned carrots
1 cup bean sprouts
1/4 cup chopped green onions
2 tablespoons peanuts

Combine water, sherry, soy sauce, sugar, vinegar, chicken base, and peanut butter in a saucepan. Bring to a boil, stirring constantly. Boil for 1 minute and remove from heat.

Mix salt, chili pepper, garlic powder, ginger, crushed red pepper, cinnamon, and coriander in a shallow bowl. Cut each chicken tender in thirds; roll in spices.

Heat oil in large skillet. Sauté chicken until no longer pink; set aside. In the same oil, stir fry carrots for 2 to 3 minutes. Add half the bean sprouts and green onions. Stir fry for 1 minute. Add chicken, cooked rice noodles and peanut sauce.

Combine and continue to cook until all ingredients are heated through, about 5 minutes. Serve immediately. Garnish with remaining bean sprouts and peanuts. Makes 4 servings

To Cook Rice Noodles: Drop noodles in 5 to 6 cups of boiling water, and cook approximately 5 minutes.

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Grilled Beef Satay

Post  justmecookin on Mon Mar 30, 2009 11:43 am

Grilled Beef Satay

1 pound beef top round steak, 1-inch thick

Marinade
1/2 cup Asian salad dressing
1 tablespoon brown sugar
1 tablespoon cilantro
1 teaspoon ground ginger

Peanut Sauce
1/4 cup creamy peanut butter
1/3 cup prepared Asian salad dressing
1/8 teaspoon curry powder
1/8 teaspoon cayenne pepper

Slice steak into 1/8-inch strips; set aside. Combine marinade ingredients in a resealable plastic bag. Add steak strips. Close bag and marinate in refrigerator a minimum of 1 hour.

Prior to grilling steak strips, combine peanut sauce ingredients in a small bowl; set aside. Remove steak from marinade; discard marinade. Thread steak strips on skewers. (If using wooden skewers, soak them in water 30 minutes prior to grilling). Grill or broil steak, turning once, 2 to 3 minutes or until steak is desired doneness. Serve hot with peanut sauce. Makes 4 servings

Cucumber Relish
1 medium cucumber
1/4 cup sugar
1/4 cup fresh lime juice (2 to 3 limes)
1/2 teaspoon crushed red pepper
1 scallion or green onion, finely chopped
2 tablespoons chopped fresh cilantro
1/4 cup chopped peanuts
Peanut Satay Dipping Sauce

Slice cucumber in half; remove seeds. Thinly slice on the diagonal. Combine sugar, lime juice and crushed red pepper; let sit 10 minutes or until the sugar dissolves. Pour dressing over cucumber slices; mix well. Toss with cilantro and crushed peanuts just before serving.

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Coconut Pork Stir-Fry

Post  justmecookin on Mon Mar 30, 2009 11:46 am

Coconut Pork Stir-Fry

Marinade
1 tablespoon soy sauce
1 teaspoon ground ginger
1/2 teaspoon Chinese 5 spice
1/2 teaspoon crushed red pepper

Stir-Fry
12 ounces pork tenderloin, cut lengthwise in half, then crosswise into 1/4-inch thick slices
1 tablespoon Mazola Vegetable Plus! Oil
8 ounces sliced mushrooms
1 red bell pepper, cut into thin slices
1 small onion, cut into thin wedges
1 can (13-1/2 ounces) coconut milk
1 teaspoon garlic salt
4 cups packed spinach leaves (approximately 5 ounces)
Optional, cooked rice

Combine marinade ingredients in bowl; add pork, tossing to coat. Cover and marinate in refrigerator 15 minutes. Heat oil in large skillet or wok over medium-high heat until hot. Stir-fry pork, 1/2 at a time, 1 to 2 minutes or until outside surface is browned. Remove from pan with slotted spoon.

Stir-fry mushrooms, bell pepper and onion in same pan for 3 to 5 minutes or until onion is crisp-tender. Add pork, coconut milk and garlic salt. Stir in spinach; cook 3 to 5 minutes or until spinach is wilted, stirring occasionally. Serve over rice if desired. Makes 4 to 6 servings

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Jungle Curry

Post  justmecookin on Mon Mar 30, 2009 11:49 am

Jungle Curry

Jungle Curry Paste
2 shallots, finely minced
1 teaspoon minced garlic
1/2 teaspoon Sea Salt Adjustable Grinder
1 tablespoon minced galangal
2 tablespoons minced lemon grass
10 Thai chiles, stemmed and minced
2 tablespoons minced fresh ginger
2 kaffir lime leaves, deveined
1 tablespoon shrimp paste

Jungle Curry
1 pound boneless pork shoulder
1 tablespoon Mazola Vegetable Oil
1/4 cup Jungle Curry Paste
1 cup reduced sodium chicken broth
1 tablespoon minced garlic
1 pound Japanese eggplants, coarsely chopped
1 pound yard long beans, trimmed to 1 inch
2 tablespoons fish sauce
1/4 cup thinly sliced fresh ginger
4 kaffir deveined lime leaves
1 cup Asian or Sweet Basil leaves

Jungle Curry Paste: Process all ingredients in food processor to form a paste. Add small amounts of vegetable oil if paste is too dry. Store in the refrigerator in a sealed container.

Jungle Curry: Cut pork into 1/4-inch x 2-inch long slices; set aside. Heat large skillet over high heat; add oil. Sauté Jungle Curry Paste for 30 seconds; add pork and sauté an additional 3 to 5 minutes or until pork is browned on all sides.

Add chicken broth to skillet; bring to a boil, reduce heat and add eggplant, beans, fish sauce and ginger. Simmer 6 to 8 minutes or until vegetables are tender. Remove from heat; stir in lime and basil leaves. Serve immediately. Makes 6 servings

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Thai Beef Kabobs

Post  justmecookin on Mon Mar 30, 2009 11:51 am

Thai Beef Kabobs

1 cup coconut milk
1-1/2 teaspoons curry powder
1/2 teaspoon thyme
1/2 teaspoon medium grind black pepper
1 teaspoon salt
1 pound boneless sirloin steak, cut in 1-1/2-inch cubes
1 large green bell pepper, cut into 1-1/2-inch pieces
2 small onions, cut into wedges

Combine coconut milk, curry powder, thyme, pepper and salt in a large resealable plastic bag. Add steak to bag; seal and gently toss to coat. Refrigerate 4 to 24 hours.

Remove steak from marinade; discard remaining marinade. Alternate steak, bell pepper, and onion on 4 skewers. Grill or broil about 8 to 10 minutes, turning frequently, or to desired doneness. Makes 4 servings

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Asian-Style Meatballs

Post  justmecookin on Thu Apr 09, 2009 12:19 pm

Asian-Style Meatballs

1/3 cup bottled teriyaki marinade
1 tbsp. rice vinegar
1 tbsp. fish sauce
1 tsp. peeled and grated fresh gingerroot
1/4 cup smooth peanut butter
2 tbsp. soy sauce
1 tbsp. chopped green onion
1 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
1 (1 1/4-lb.) pkg. ground turkey
1 egg, beaten
1 cup breadcrumbs
1/4 cup finely chopped green onion
2 cloves garlic, minced
1 tsp. dry mustard
2 tbsp. soy sauce

In one small bowl, combine teriyaki, rice vinegar, fish sauce and ginger; set aside. In separate bowl, combine peanut butter, soy sauce, green onion, sesame oil and red pepper flakes. Add 5 tablespoons water to peanut sauce, blending 1 tablespoon at a time; set aside.

Preheat oven to 350°. In medium bowl, combine ground turkey, egg, breadcrumbs, green onion, garlic, mustard and soy sauce. Form mixture into 4 dozen meatballs and place on large baking sheet. Bake 15 to 20 minutes or until internal temperature is 165°. Serve with both reserved sauces. Serves 12

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Chicken Satay with Peanut Dipping Sauce

Post  justmecookin on Thu Apr 09, 2009 12:20 pm

Chicken Satay with Peanut Dipping Sauce

1/2 cup plus 2 tbsp. thai-style chili sauce
1 tbsp. plus 2 tsp. sesame oil
1 clove garlic, minced
4 boneless, skinless chicken breast halves
4 cups shredded red cabbage
2 tbsp. chopped cilantro
2 tbsp. chopped roasted peanuts
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 tbsp. honey

In small bowl, combine 1/2 cup of the chili sauce, 1 tablespoon of the oil and garlic. Cut chicken into 16 strips and add to chili mixture; cover and refrigerate 1 hour.

Thread 1 strip of chicken onto each skewer. Broil 4 to 6 minutes on each side or until no longer pink (165°). Arrange cabbage on platter and place skewers on top; sprinkle with cilantro and peanuts.

For peanut sauce, combine peanut butter, vinegar, soy sauce, honey and remaining 2 tablespoons chili sauce and remaining 2 teaspoons sesame oil. Whisk until well blended and drizzle over chicken skewers and cabbage. If using wooden skewers, soak for at least 30 minutes to prevent burning. Serves 16

justmecookin

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Easy Asian Mushroom Skewers

Post  justmecookin on Thu Apr 09, 2009 12:22 pm

Easy Asian Mushroom Skewers

1/3 cup bottled thai-ginger marinade
2 tbsp. chopped fresh cilantro (optional)
1 clove garlic, minced
1/4 tsp. cayenne pepper (optional)
8 oz. fresh mushrooms, cleaned
12 fresh (or frozen, partially thawed) pearl onions
1/2 medium red bell pepper, cut into 8 pieces
4 12-inch metal skewers

Blend marinade, cilantro, garlic and cayenne in medium bowl or large resealable plastic bag. Add mushrooms, onions and pepper pieces; seal and toss to mix. Refrigerate 1 to 4 hours.

Heat grill to medium direct heat. Meanwhile, place 1 pepper piece on a 12-inch skewer; alternate one-fourth of mushrooms with one-fourth of onions. End with additional pepper piece. Repeat with remaining ingredients on remaining skewers.

Place skewers on grill. Grill, covered, 15 to 25 minutes or until vegetables are tender, turning occasionally and brushing with remaining marinade, if desired. To clean mushrooms, wipe gently with dry or damp paper towel. If using wooden skewers, soak for at least 30 minutes to prevent burning while grilling. Serves 4

justmecookin

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Daikon Stir-Fry

Post  justmecookin on Thu Apr 09, 2009 12:24 pm

Daikon Stir-Fry

3/4 cup chicken broth
2 tbsp. low-sodium soy sauce
2 tbsp. oyster sauce
1 tbsp. cornstarch
1/2 tsp. sugar
1 tbsp. vegetable oil
1 daikon, sliced into thin strips
3 cups broccoli florets
2 cloves garlic, minced

In small bowl, stir together chicken broth, soy sauce, oyster sauce, cornstarch and sugar. Heat large skillet, pan or wok over medium-high heat until hot; add oil.

Add daikon and broccoli and stir-fry in hot oil until crisp-tender. Add sauce mixture and garlic. Cook and stir until sauce thickens. Serves 4

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Chicken Egg Rolls

Post  justmecookin on Thu Apr 09, 2009 12:25 pm

Chicken Egg Rolls

4 cups purchased coleslaw mix
8 oz. deli roasted chicken breast, shredded (2 cups)
1/2 cup sliced green onion
3 tbsp. soy sauce
3/4 tsp. ground ginger
1/2 tsp. garlic powder
1 16-oz. pkg. refrigerated egg roll wrappers
Cooking oil for frying
Bottled sweet and sour sauce

Preheat oven to 300°. In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder. Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.

Fold bottom corner over filling, tucking it under on other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal. Repeat with remaining chicken mixture and egg roll wrappers.

In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°. Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often. Drain on paper towels. Keep warm in oven while frying remaining egg rolls.

In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°. Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often. Drain on paper towels. Keep warm in oven while frying remaining egg rolls. Serve immediately with sweet and sour sauce. Serves 14

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Cashew Chicken Stir-Fry

Post  justmecookin on Thu Apr 09, 2009 12:27 pm

Cashew Chicken Stir-Fry

1/2 cup chicken broth
1 tbsp. cornstarch
2 tbsp. teriyaki sauce
4 cloves garlic, minced
1 1-inch piece peeled gingerroot, minced
1 lb. boneless, skinless chicken strips
4 green onions, cut into 2-inch lengths
1/2 cup cashews
1/4 tsp. hot pepper sauce
1 tbsp. vegetable oil

Combine broth, cornstarch and teriyaki sauce. Set aside. In large skillet or wok, heat oil over medium-high heat. Add garlic and gingerroot; stir-fry 10 seconds. Add chicken and stir-fry 4 to 5 minutes or until chicken is no longer pink.

Push chicken to one side of skillet. Stir sauce and add to center of skillet. Cook and stir until thickened. Stir in chicken, green onions, cashews and hot pepper sauce. Heat thoroughly and serve. Serves 4

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Re: Asian Cuisine

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