| Best Asian Recipes
Posted: 3/29/2008 2:30:59 AM | I don't know what this is called but....
My favorite home cooked Asian dish is this….In a wok separately, large quantities:
Green onion with tops
Ginger sliced
Garlic sliced
Bamboo shoots sliced
Dark red hot crushed chile peppers and oil
Crab
Shrimp
Scallops
Lobster
Extra wide fresh rice noodles
Soy
I so love this dish and it is not officially on the menu in most places I eat, or used to eat before I came to Michigan, but I almost always can get them to make it for me. The best place ever was a restaurant in Houston called TanTan, it is Chinese/Vietnamese and is busiest from 1am to 4 am, standing wait for at least 45 minutes. A great place to people watch too
I also love a dish and still don't know what it is called, which is:
Fried slices of yam, not sweet potato, it is a different plant
A whole Fried fish
yam greens and another green, kind of like comfrey, great interesting flavor
all in a white/clear sauce mmmmmm
I have had this at Nanking in SanFrancisco sooo good Shanghai-style cooking
They also have great prawn and green onion pancakes with a sesame sauce. Everything is great there.
I make up a lot of Asian dishes, just by using authentic ingredients and going with it. I don't try to master one style, because it is so varied and I love it that way!
I love going to a good Asian market and getting a whole BBQ duck, head and feet, hanging up to choose from LOL
I also love fish cake!!! I could eat a ton of that stuff. I love making Vietnamese Spring Rolls with fish cake, or shrimp, or BBQ pork and noodles, lettuces, fresh basil, bean sprouts, maybe some shredded pickled chile carrots and dipping in a hoisin peanut sauce. | |
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| Best Asian Recipes
Posted: 3/29/2008 10:34:23 AM | Fish like you've never had before....maybe....:
Ingredients
1-1.5lbs sole or flounder, skinned
2 Tbs cloud ears mushrooms
peanut or corn oil for deep frying
4 cloves of garlic minced
1/2" ginger root minced
Marinade:
1/2 tsp salt
1/4 tsp sugar
6 turns of white pepper mill
1 egg white, beaten with 1 Tbs corn starch until well blended
Sauce:
1 tsp salt
1 Tbs cornstarch
1/4 pint Shaohsing wine or semisweet white wine
1/4 pint clear stock
1. Pat the fish dry, halve, and cut into 2" pieces.
2. Prepare the marinade and gently mix with fish and marinade in fridge for 1 hr
3. Mix together the sauce
4. Reconstitute the mushroom and drain
5. Fill a wok or deep fryer with oil, about 200-225F (barely hot). Put in fish gently for about 1-2mins. Gently remove with a strainer spoon when fish is opaque.
6. Heat up couple Tbs of oil in wok until hot. Add garlic and stir, add ginger and stir, and then add the mushrooms and stir. Then add the will stirred sauce and slowly bring to a boil. Then return the fish to the wok and cook gently in sauce until hot. Serve immediately. | |
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| Best Asian Recipes
Posted: 3/29/2008 5:40:05 PM | I can't be sure if I have had it until I eat it, but it sure sounds good. You can't go wrong with fish, ginger, garlic and mushrooms in my book!
Thanks dave, I have to try it. I may have to substitute the wine though. | |
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| Best Asian Recipes
Posted: 3/29/2008 5:56:00 PM | SS, you can probably substitute, although the Shaohsing cooking wine definitely gives it a distinct flavor. Still should be good though.  | |
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| Best Asian Recipes
Posted: 3/29/2008 6:29:28 PM | | Ok Dave, thanks for letting me know that. I will make an effort to find it. I think we have an Asian market in a city about an hour and a half away, would it be in most of them? | |
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| Best Asian Recipes
Posted: 3/29/2008 8:36:37 PM | SS, they should. It's a Chinese wine. Here are some links that talks about it and what the bottle should look like. Good luck! Good for used in Chinese cooking. As I recall from childhood, quite often it would be used with cooking seafood to remove the "fishyness". It has a unique fragrance.
http://www.foodsubs.com/WinesRice.html
http://ninecooks.typepad.com/perfectpantry/2007/05/shao_hsing_wine.html
If you can't find it I'll see if I can send you a bottle. I wonder if there are rules about trafficking alcohol inter-state.  | |
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| Best Asian Recipes
Posted: 3/30/2008 8:57:20 PM | Ok, here is a very good, simple and different quick dish taught to me by a Vietnamese girl named Ahn. I was surprised at how awesome it is in flavor. Careful, it can be addicting.
You need a bag of chicken wing pieces, you know, like you would use for Buffalo wings, raw and unseasoned
cook as many as you want in a skillet with a little oil or butter until done and crisp
sprinkle sugar, raw, white, brown, palm, date....any kind over the top of eash piece. Just a moderate amount
Then drizzle a good quality fish sauce over each piece....yeah the stinky stuff
Cover for a few minutes. maybe 2 or 3, because the sugar will just burn or crystalize if more
Serve the chicken and the pan sauce over rice
Can sprinkle with chopped green onion tops, or chive and chopped cilantro
EXCELLENT!!!!! and fast | |
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| Best Asian Recipes
Posted: 3/30/2008 9:31:12 PM | Here is one I have made a few times. After making each ingredient I usually transfer them to a large serving bowl to keep warm and to mix together:
*Simmer some chicken thighs in water, until done, remove, cut into chunks, save the broth
In wok with sesame oil...
*saute some shiitake and straw mushrooms, if using dry, rehydrate first
*saute some baby corn until heated
*stir fry some carrots
*stir fry onions
*briefly stir fry some snowpea pods
*briefly stir fry some green onions with a little of the green top left on
*stir fry some bamboo shoots
*stir fry water chestnuts
*stir fry some thin sliced boneless rib pieces, add a splash of teriyaki and sugar before removing, toss well to coat
*stir fry a good portion of large shrimp, just barely done, with chile paste, crushed garlic and ginger, I use large amounts of garlic and ginger
*Toss all of the ingredients together and make sauce in wok of:
*a little sesame oil to quickly stir fry some lemon grass fresh or powder, 5 spice, red curry paste or powder
*add oyster sauce, teriyaki, soy, chunky peanut butter and some chicken broth until it is the right consistency
*Pour over all, toss lightly, sprinkle with cilantro and sesame seeds and serve with steamed rice, or lomein
My family loves this | |
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| Best Asian Recipes
Posted: 3/31/2008 9:41:42 PM | Ok, here is one I just threw together one summers day and I love it.
I had a group of Chinese and Vietnamese friends in California who were quick to point out, this isn't Chinese, or this isn't Vietnamese...
I would say, I know, it is closer to Japanese American.....LOL
BUT, they ate it in mass quantities!
Room temperture, or only slightly warm soba noodles
chile paste
chile sesame oil
raw salmon
raw ahi tuna
green and ripe mango
cherry tomato
wasabi
lime juice and thin slices
cilantro
sesame seeds
Toss together and EAT!!
You could use glass noodles, or any kind of rice noodles if you don't like soba | |
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| Best Asian Recipes
Posted: 4/1/2008 9:42:51 PM | Pork Soup
2# pork shoulder cut into small cubes, 1/2 in or less
1/2 bunch cilantro, chopped
1 cup basil leaves chopped
2 cups grape tomatoes, quartered
2t chile paste
2T crushed garlic
2T crushed ginger
2t 5 spice
1 large bunch, or 2 small green onions, washed and sliced with tops
3 quarts water
Saute pork in large pot with garlic, chiles and ginger, add 5 spice and saute another minute. Add water and simmer on low until pork is done. Add tomato, green onion, basil and cilantro and simmer 5 more minutes. Serve
* Tomatoes aren't authentic, but I like them in here. You can also add noodles (rice sticks) at the end. | |
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| Best Asian Recipes
Posted: 4/2/2008 1:23:52 AM | My ex Mother in law is Korean and she taught me some Korean cooking. I improvised with some basic Korean ingredients and made something up. She liked it so much she had me write the recipe down for her pastors wife. That was an extreme compliment from this woman lol. My measurements are not exact, I just cook to taste.
So...
Two lbs chicken gizzards. (if ya hate gizzards, I suppose you can use any part of any bird you like but it's not the same)
You cut up gizzards flash cook with butter or any oil you choose. Then add chicken stock, a couple, three cans (save a bit for later) and simmer for about 20 minutes. At this point add approx two tbls of hot bean paste, about a palm full of sugar, a tiny bit of sesame oil and soy sauce.
Let that simmer a bit then taste the sauce, not hot enough...more bean paste. Not sweet enough...add a bit more sugar... and same with soy and sesame oil (the dark rich sesame oil btw and you need very little too much kills)
ok so you have it tasting right. Take a about 1/8 cup flour mix it in a bowl with some cool reserved chicken stock, wisk it well and add some of the hot liquid from the pan to it and wisk more....pour it in slowly to the gizzards stirring rapidly so no lumps.
let that simmer on low for a bit so flavors get into meat then when you are almost ready to eat and your sticky rice is done add any veggies you like (I like carrots and green peppers in this) bring up the heat and cook veggies for just a few so they maintain texture and all those great vitamins.
Serve over sticky rice. | |
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| Best Asian Recipes
Posted: 4/2/2008 1:38:25 AM | Oh yeah!
Serve kimchi.with the above dish. (Not the crap at Walmart) If you can't get real kimchi locally the easy quick way is to slice up some cucumbers really thin, chop some garlic, some ginger a bunch of green onion, salt it, let it sit for awhile in the fridge...then rinse, squeeze out excess moisture, add dried red pepper. You can leave that in the fridge for a day or two for best results, but since it is cucumber and not nappa cabbage, you can eat it that day if you are in a hurry. | |
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| Best Asian Recipes
Posted: 4/2/2008 10:08:28 AM | Hey Kelly, that sounds really inventive and delicious. I love gizzards. I just heard we have a gizzard diner here in Mich, but I want to know where the liver is! LOL I didn't mean for your soup. I think I will try this, but I will have to substitute the green pepper for red, or orange, the green does weird things to my tongue and stomach LOL
I remember going to Asian markets and seeing massive buckets of KimChi. It sure is popular!
I want to get one of those convex BBQ cast iron things for Korean BBQ on the table...mmmmmmmmm yeahhhhh What is that thing called? Do you have a recipe for authentic Korean BBQ sauce? | |
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| Best Asian Recipes
Posted: 4/2/2008 4:01:50 PM | Hi smilingsalmon,
I posted a form of it on the game bird thread, it's really a taste as you go type thing.
You can do a google for Pul-Kogi and find great variations.
quarter cup soy sauce.
tablespoon dark sesame oil
whole clove garlic minced
palm full of sugar
a couple tablespoons canned cranberry dressing (or seedless rasberry jam)
chopped green onion
toasted sesame seeds
I like to add dried red pepper but its not required
Taste.... see if you'd like more or less of anything.
marinate a couple hours to a day in fridge or an hour at room temp.
Grill or fry really hot in cast iron skillet | |
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| Best Asian Recipes
Posted: 4/2/2008 8:46:14 PM | Asian-Style Braised Short Ribs
5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish
Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired. | |
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| Best Asian Recipes
Posted: 4/2/2008 8:56:24 PM | One of my favorite marinades for salmon, but it will also work for chicken, pork or beef. It usually draws raves. Btw, I typically just eyeball this, so you may want to experiment a little with the proportions:
1 C. soy sauce
1/4 tsp. sesame oil
1/3 C. brown sugar
1 tsp. black pepper
1/4 tsp. five-spice powder
1 clove crushed garlic
1/4 medium onion, diced
2 inches fresh ginger, peeled and sliced
2 drops orange extract (very strong stuff so be careful!)
1/4 teaspoon hickory Liquid Smoke (optional)
Using a 1 quart ziploc bag, combine all ingredients. Add enough salmon steaks or fillets for 4-6 people. Get as much air as possible out of the bag and seal. Refrigerate and marinate from one hour to overnight. Pat fish dry with a paper towel and broil. | |
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| Best Asian Recipes
Posted: 4/18/2008 4:42:32 AM | Hi all,
Thai style really influences my cooking and have really grown to love their fusion food.
A few simple ingredients for thai meals that should always be at hand.
Nam Bplah or Fish Sauce is used not so much for strong flavour as it becomes mild with cooking. It is a good salt substitute. A good quality fish sauce is Squid Brand.
Oyster Sauce. Some good varieies out there but be sure to get one that is about 40% oyster concentrate minimum. Oyster sauce can seem expensive and in this case, you really do get what you pay for. Lee Kum Kee is the brand I choose.
Sweet or dark soy sauce. Almost molasses in flavour with a tart after taste. Pun Chun brand is a real good one.
Light Soy is a salty tart sauce. I tend to use it less these days unless I am cooking bland style 2 ingredient greens for a side dish. Again, Pun Chun make a good one.
Palm sugar is a very important ingredient in all thai cooking and has a distintly different taste to raw or white sugar.
A standard sauce of 1 part dark soy, 1.5 parts oyster sauce, 1.5 parts fish sauce, and 1 part palm sugar is a very good start for any stir fry. From there you can experiment. 3 parts oyster sauce to 1 part light soy is also another goos starting point.
The secret to thai is simplicity and aside from the curry paste ingredients (which can be as simple as 3 pounded ingredients) 2 major ingredients is all that is required to make a tasty dish. Meals with 10 different major ingredients loses distinct flavour and should avoided. Also, keep the meat to a minimum. A lot of thai food cooked is meant to represent a condiment to the staple which is rice.
Let me know what you thin of my base sauces and if anyone is interested, I'll put up a few recipes for less known regional thai dishes.
cheers, | |
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| Best Asian Recipes
Posted: 4/19/2008 1:34:32 AM | 1 cute asian woman
lay her bottom-down on bed
tenderize her thoroughly
stuff from top side
turn over
continue tenderizing
stuff bottom side
there should be enough sweat to baste backside
when nearly done, turn her back over and baste top side with warm sauce | |
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| Best Asian Recipes
Posted: 5/11/2008 9:27:53 PM | Some alcohol that goes great with Asian food.
Mandarin Spice Liqueur
1 cup honey
1 cup water
1 tablespoon chopped fresh ginger
2 star anise flowers (I use anise extract)
1/2 teaspoon ground cloves
1 cinnamon stick
1 1/2 cups light rum
1 tablespoon orange zest
Bring honey and water to a boil over medium-high heat. Boil for 2-3 minutes, skimming off any foam that rises to the top. Add ginger, anise, cloves and cinnamon. Boil for 2 minutesmore, then remove from heat. Let stand until just warm. Transfer to a clean 1quart container. Add rum and orange zest. Cover and let stand in a cool, dark place for 1 month.
use a fine mesg strainer to strai out the solids. Discard. Transfer liquid to a clean container, cover, and let stand for 1 week more. Rack or filter liqueur into final container and age for 1 month before serving. | |
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| Best Asian Recipes
Posted: 5/12/2008 1:01:16 PM | Here is a site showing how to make Bulgogi, there's other recipes also, also shows you how to make home made kimchi. The lady is adding more recipes once in a while so you should check often for new ones ;)
http://blog.maangchi.com/labels/Bulgogi.html | |
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| Best Asian Recipes
Posted: 5/26/2008 7:35:35 PM |
Korean Marinade
Mine is very similar to the one listed above except I use honey instead of sugar or brown sugar.
I unfortunately do not measure my ingredients and normally so they're approximations.
1/2 cup soy sauce (I use Japanese Kikoman)
2-3 tablespoons sesame seed oil
1 teaspoon roasted sesame seeds
1/4 bulb garlic crushed
chopped scallions (green onions)
2-3 tablespoons honey
red pepper paste (optional)
Combine all ingredients and mix together, marinade meat a minimum of 20 minutes - preferably overnight in the refrigerator.
You can use virtually any meat except fish but typically used cuts of meat are as follows:
beef short rib (beef flanken)
thin sliced pork
sliced chicken
The way to eat this is after grilling or frying the meat, you eat this with your hands by wrapping green (or red) leaf lettuce around the meat and eating. A soy bean-red pepper paste dip is optional. | |
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| Best Asian Recipes
Posted: 5/26/2008 9:54:22 PM | | Does anyone know any good recipes with tofu? | |
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| Best Asian Recipes
Posted: 5/26/2008 11:08:22 PM | Ask and ye shall receive. My favorite tofu steak recipe, I hope that you enjoy it.
4 firm tofu
1 c fresh shiitake mushroom
1 c fresh enoki mushroom
1 pk regular white mushrooms
1/2 green onions
2 cloves garlic
2 tb sake (japanese rice wine)
4 tb soy sauce
2/3 c dashi (japanese fish stock)
2 ts cornstarch
1 salt
4 tb vegetable oil
1. Place a clean cloth towel in a shallow plate (something like brownie
pan would be good) and put Tofu on it for 30 minutes to drain water. Wipe
the surface of Tofu with paper towels and sprinkle some salt (to make the
surface of the steak crisp and brown when done.)
2. Cut off the stem of mushrooms and slice them. divide Enoki into small
bunch. Cut green onions in 2 inches long. Finely chop garlic.
3. Put 2 Tbsp of vegetable oil in a frying pan and fry both sides of Tofu
in medium-high heat, until Tofu turn golden brown. Put them on serving
plates.
4. Wipe the frying pan with paper towel and add another 2 Tbsp of vegetable
oil. Saute garlic and the mushrooms in medium heat quickly. Add Sake, soy
sauce and Dashi stock and bring it to boil. Add green onions. Dissolve
cornstarch in 2Tbsp of water and add to the sauce. Stir from the bottom of
the pan and pour it over the cooked Tofu. Serve while hot! (4 servings)
Dashi is the basic soup stock used in most Japanese dishes such as
Miso Soup and Udon. You can get the powered stock called 'Hondashi' in any
Oriental stores. Substitute it with chicken stock if you like. Shiitake and
Enoki are very flavorful. Try not
to cook them too long. | |
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| Best Asian Recipes
Posted: 7/8/2008 7:03:07 PM | Lettuce wraps!
In a big bowl, mix up the crunchy stuff...
shredded cabbage
shredded carrots
bean sprouts
diced and seeded cucumber
chopped water chestnuts
chopped red bell pepper
chopped green onions
peanuts
unsweetened coconut
whatever protein you think would be good (shredded chicken, pork or beef, tofu or tempeh)
Add some herbs, OK...LOTS of herbs, preferably a big bunch of
chopped basil
chopped mint
chopped cilantro
THEN, make the dressing in a blender with
ginger
garlic
peanut butter
rice wine vinegar
sesame oil
soy sauce
Pour the dressing over the crunchy stuff and serve with Boston bib lettuce
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| Best Asian Recipes
Posted: 7/8/2008 9:14:00 PM |
Does anyone know any good recipes with tofu?
Sure do....
1 container tofu
1 Glad bag
Take tofu out of fridge. Head straight for the trash bin, and dump. Tie up with a twistie or make your own knot. Wash hands.
Well I enjoy eating healthy but tofu is just not something I've ever been able to tolerate since my experience with Sze's.  | |
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