Pan Asian Cuisine

[b-man]

We're back on the e-Orient Express. We're headed back to finish our Asian cuisne tour. Our first thread was Chinese Cuisine and it seemd to be a popular topic. This thread will give us a chance to share even more Asian delights from the countries which include: Cambodia, Indonesia, Japan, Korea, Laos, Malaysia, Philippines, Singapore, Taiwan, Thailand, Vietnam and the Polynesian Islands. . Quite a list...there are several other countries that, from a geographic viewpoint, that contribute to the Asian sprawl. We'll cover those at a later point in time. For now, Pan Asian will be considered as applicable to the previous listed countries.

We'll spend a lot longer time here, due to the extended list of Asian culinary choices. Aline and I hope you enjoy the recipes in this thread. We'll get things started off... but, if everyone is going to enjoy, everyone has to participate. Remember...it's YOUR forum too!

Aline & B-man

[Aline]

Japanese Beef Sukiyaki

4 large dried mushrooms
¼ cup oil
3 medium onion, thinly sliced
3 celery stalks, thinly sliced
3 cups spinach leaves
1 bunch scallions, cut into 2-inch lengths
½ cup canned bamboo shoots, sliced
1 lb tender beef, sliced thin
¾ cup beef stock
½ cup light soy sauce
1 tbsp sugar
1 (1/2 lb) pad soft bean curd, cut into 1-inch cubes
1/3 cup cellophane noodles


Soak mushrooms in boiling water for about 20 minutes. Drain, trim off any tough stems, and slice.

Heat oil in heavy cast-iron pan, 9 or 10 inches in diameter. Add onions, celery, spinach, scallions, mushrooms and bamboo shoots.

Arrange meat over vegetables and add stock, soy sauce, sugar, bean curd and noodles. Let simmer uncovered over low to medium heat until meat is tender and vegetables are cooked but still crisp. Stir gently 2 or 3 times during cooking. Serve with boiled rice.

Serves 4.

[Aline]

Mizutaki

Undoubtedly the most popular of all Japanese dishes in America is sukiyaki. Equally delicious in it own way is a simmered chicken dish known as mizutaki. To prepare it, uncooked chicken is cut into bite-size pieces and simmered in chicken stock. Vegetables are added and everything is served piping hot with chopsticks and a soy and lemon sauce. A word of warning: The dish must be eaten with chopsticks or it loses character.

1 (3 lb) broiler-fryer chicken
Chicken stock or water to cover
Salt to taste
6 scallions, cut into 1-inch lengths
1 medium onion, peeled and sliced thin
1 bunch watercress, trimmed
¼ cup lemon juice
¼ cup light soy sauce
¼ cup Japanese wine (sake)


Have butcher divide chicken in half and cut or chop both halves into 1-1/2 inch cubes with bones.

Place pieces in heavy saucepan and cover with chicken stock or water. Add a little salt and simmer gently, uncovered, 45 minutes after boiling point is reached.

Bring to the table in the cooking utensil and place over a charcoal or alcohol burner so that the liquid barely boils.

When guests are seated, commence adding the vegetables to the simmering broth, a few at a time. To serve, spoon a few portions of the meat and barely cooked vegetables into small serving bowls. Using chopsticks, guests dip bite-size pieces of chicken into a sauce made by combining the lemon juice, soy sauce and sake.

2 to 4 servings.

[Aline]

Tempura

Almost every nation has some version of the “mixed fry” in which many foods are dipped in a batter and deep fried. In Japan it is known as tempura; in Italy fritto misto. Both include bits of fish, seafood and vegetables.

18 medium shrimp
2 flounder fillets
1 medium squid (optional)
6 sea scallops
1 carrot
12 long string beans
1 sweet potato
4 cups vegetable oil or, preferably, 3 cups vegetable oil and 1 cup sesame seed oil
Tempura batter (see following recipe)
Tempura sauce (see following recipe)


Insert small blade of a pair of scissors under shell of each r3aw shrimp. Starting at the head portion, cut down to, but not through, the last tail segment.

Peel shrimp, leaving tail segment intact. Cut off lower half of tails. Split peeled shrimp down backs and rinse under cold running water to remove sand and intestinal tract.

Using sharp knife, make shallow cuts across the underside of each shrimp in 3 equidistant places. This permits “straightening” the shrimp lengthwise.

Cut flounder into small sections measuring about 2x3 inches. Remove tentacles from squid and peel off outer and inner skins. Cut into square bite-size pieces. Cut scallops into quarters.

Cut carrot into 1/8-inch-thick slices. Cut string beans into 3-inch lengths. Peel sweet potato and cut into 1/8-inch-thick slices and cut each slice into quarters.

Dry all seafood and vegetables well between clean cloths or paper towels.

Using a deep fryer or electric skillet, heat oil to 375 F. This temperature must be maintained for entire frying process. Hold shrimp by the tail, dip into batter and gently drop, one at a time, into hot fat. Deep fry a few shrimp at a time until batter is golden brown, or 30 seconds to 1 minute. Dip flounder in batter and cook same length of time. Continue with remaining seafood and vegetables.

Remove deep-fried foods, as they are cooked, to paper napkins or other toweling to drain briefly. To eat tempura, dip fried food in tempura sauce.

About 6 servings.

[Aline]

Tempura Batter

3 egg yolks
2 cups cold water
2-1/2 cups flour

Combine egg yolks with water and mix well. Gradually stir in flour, stirring from bottom of bowl, preferable with thick chopsticks. Do not overstir; this is the secret of a light batter. Flour should still float on top of the batter

[Aline]

Tempura Sauce

(about 2 cups)

1 cup water
2 tbsp dried bonito flakes
1/3 cup soy sauce
1/3 cup mirin, or 1/3 cup sake mixed with 1 tsp sugar
freshly grated Japanese white radish
grated fresh ginger

In saucepan, bring water to a boil and bonito flakes. Cook 3 minutes and strain. This stock is known as dashi.

Combine the dashi with soy sauce and mirin. Pour a little of the sauce into individual serving bowls and let guests add radish and ginger to taste.

[Aline]

Thai Cucumber Salad

(6 servings)

4 (about 1-3/4 lbs) cucumbers
2 tbsp finely shredded, trimmed, seeded hot pepper (preferably red)
6 tbsp white vinegar
6 tbsp sugar
¾ cup water
salt and freshly ground pepper, preferably white, to taste
1/3 cup finely chopped coriander leaves


Peel cucumbers and cut them in half lengthwise. Scrape out seeds. Cut halves crosswise into thin slices. There should be about 5 cups. Put slices in bowl. Add finely shredded hot pepper.

Blend vinegar, sugar, water, salt and pepper in small saucepan and bring to simmer. Stir until sugar dissolves. Pour liquid over cucumbers. Let stand until cool. Chill.

Sprinkle with coriander leaves.

[Aline]

Indian Chicken

(10 or more servings)

2 tbsp butter
2 tbsp vegetable oil
8 small chicken breasts, skinned, boned and quartered
1 cup chopped onions
1 garlic clove, chopped
1 tsp salt
1 tbsp ground ginger
1/4 tsp chili powder
1/2 cup drained canned tomatoes
1 cup clear chicken stock, or yogurt
1/2 cup ground cashews
1/2 cup flaked coconut
2 tbsp cornstarch
1 cup cream


In 3-1/2 quart Dutch oven or deep skillet, heat butter and oil. Brown chicken, about 8 pieces at a time, and drain on paper towels.

To the pan, add onions and garlic and cook 5 minutes. Return chicken to pan.

Add salt, ginger, chili powder, tomatoes and stock. Mix lightly, cover and cook 15 minutes.

Add nuts and coconut, cover and cook over low heat until chicken is tender, about 10 minutes longer.

To the cornstarch, slowly add cream, then stir into the cooking liquid. Stir constantly until sauce returns to a boil. Simmer over low heat another 5 minutes. If desired, cool and refrigerate. Near serving time, bring up to room temperature. Reheat over vey low heat.

Serve with basmati rice.

[Aline]

Indonesian Fried Chicken

(4 servings)

1 (2-1/2 to 3 lb) chicken, cut into serving pieces
1 tsp salt
2 tsp light soy sauce
1 tsp sugar
1 tsp lemon juice
1 tbsp ground cumin
1/2 tbsp turmeric
Oil for deep frying


Place chicken in mixing bowl and add salt, soy sauce, sugar, lemon juice, cumin and turmeric. Massage well so that pieces are thoroughly coated. Cover with plastic wrap and refrigerate for 2 hours.

Heat oil for deep frying to 370 F. Add chicken pieces one at a time and cook until golden brown. Drain on paper toweling.

[Aline]

Malayan Pork

(4 servings)

1 lb boneless pork loin
salt and freshly ground pepper to taste
1 cup coconut milk
2 tsp brown sugar
Satay sauce (recipe follows)

Cut pork into bite-size cubes. Sprinkle with salt and pepper. Thread on skewers and marinate in coconut milk at least 1 hour.

drain, spinkle with sugar and barbecue or broil 15 to 20 minutes, turning frequently and basting often with coconut milk. Serve with satay sauce.


Satay Sauce (2-1/2 cups)

1 garlic clove
1 small onion, chopped
1 cup water, approximately
1 cup shelled peanuts
3 dried hot chili peppers, or 1/2 tsp hot red pepper flakes
2 pieces preserved or candied ginger
1 tbsp light soy sauce
1 tsp turmeric
1/2 tsp salt
juice of 1/2 lemon

Put all ingredients in food processor and blend 30 seconds.

Pour sauce into top part of double boiler, place over direct heat and bring to boil, stirring. Place over boiling water and cook 30 minutes, stirring occasionally. Thin to desired consistency with more water or with coconut milk.

[Aline]

Indonesian Pork Satay

This Indonesian masterpiece may be cooked over charcoal or under a broiler flame. The marinade is made with ground Brazil nuts.

( 4 servings)

8 shelled Brazil nuts
1 garlic clove, finely chopped
1/4 cup light soy sauce
3 tbsp lemon juice
2 tbsp ground coriander
2 tbsp finely chopped onions
1 tbsp brown sugar
1 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp cayenne
1-1/2 lbs lean pork
Olive oil or melted butter


Grind Brazil nuts very fine, using a food mill, mortar and pestle or blender. Mix with remaining ingredients except pork and olive oil.

Cut pork into 1-1/2 inch cubes and add to marinade. Mix well and let stand 2 or 3 hours.

String meat on skewers and broil slowly over charcoal fire or under broiler flame, turning to brown on all sides.

Cook 20 to 25 minutes, or until meat is well done.

While cooking, baste often with olive oil or butter. Serve hot.

[Aline]

Indonesian Deep-Fried Chicken Wings Satay

(4 to 6 servings)

12 to 18 large, meaty chicken wings
1 tbsp soy sauce
1 tsp sugar
2 tsp lemon or lime juice
2 tbsp curry powder
Satay sauce (recipe follows)
Oil for deep frying


Cut each chicken wing into 3 pieces. Discard tips.

Put wings in mixing bowl and add soy sauce, sugar, lemon juice and curry powder. Cover tightly and let stand for 1/2 hour or longer.

Meanwhile, prepare satay sauce and set aside.

Heat oil in kettle or deep fryer to 360 F. It may be best to cook only half chicken pieces at a time. Drop them into deep fat and cook until golden brown and crisp. Remove and drain on paper toweling. Repeat as necessary.

Serve hot or cold with satay sauce.


Satay Sauce

(1-3/4 cups)

1 large (about 1/2 lb) sweet red pepper
1 tbsp vegetable oil
3 tbsp thinly sliced shallots
2 tbsp curry powder or curry paste
1 cup coconut cream (opposite page)
1/2 cup chunky peanut butter
1 tsp sugar

Preheat broiler to high or heat a charcoal grill. Cook pepper, turning at intervals, so that it chars evenly on all sides. Place pepper in brown paper bag and let stand until cool enough to handle. Remove and discard skin, core and seeds of pepper. Cut into small cubes.

Heat oil in small skillet and add shallots. Cook briefly, stirring, and add curry powder. Cook briefly, stirring, and add cubed pepper. Remove from heat.

Bring coconut cream to simmer. Pour and scrape pepper cubes into cream. Add peanut butter and sugar and stir. Let simmer about 5 minutes.

Pour mixture into food processor or blender. Blend thoroughly. Return mixture to saucepan and bring to simmer. Sauce may be thinned if desired with a little water or chicken stock.


HOW TO PREPARE COCONUT MILK AND COCONUT CREAM

Put fresh coconut meat (about 3 cups) into food processor or blender and add 2 cups hot water. Blend until meat is finely pulverized.

Line bowl with sieve and line sieve with cheesecloth. Pour coconut mixture. Press to extract as much liquid as possible. There should be about 2 cups.

The white creamlike substance that rises to the top of liquid on standing is coconut cream. The bottom layer is coconut milk. Both will last as long as ordinary milk when covered and refrigerated.

[Ohiojude]

Asian Carryout Noodles
Try this next time you have a hankering for takeout food.
Soon, people may be knocking at your door for the recipe.
Prep Time: approx. 20 Minutes. Cook Time: approx. 30
Minutes. Ready in: approx. 50 Minutes. Makes 2 servings.
Printed from Allrecipes, Submitted by Christine L.
--------------------------------------------------------------------------------
1 (8 ounce) package angel
hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken
breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced


Directions
1 In a large pot with boiling salted water cook angel
hair pasta until al dente. Drain.
2 Meanwhile, in a large nonstick skillet heat canola and
sesame oil over medium high heat. Saute onion and garlic
until softened. Stir in chopped chicken, and cook until
chicken browns and juices run clear. Stir in ginger, bok choy,
chicken stock, sherry, soy sauce, and hoisin sauce. Reduce
heat, and continue cooking for 10 minutes.
3 Toss pasta with chicken mixture until well coated.
Season with salt. Serve warm sprinkled with minced green onions.

Note:
Hoisin sauce, also called Peking sauce, is a thick,
reddish-brown sauce that is sweet and spicy, and widely used in
Chinese cooking. It's a mixture of soybeans, garlic, chile
peppers and various spices. It can be found in Asian markets and
many large supermarkets. Look in the Asian or ethnic section.
If this item is not in stock at your local store, ask your
grocer to special order it for you. Most grocers will be happy
to do this for their customers.

[Aline]

Fettuccine with Oriental Lobster Sauce

(4 to 6 servings)

1 lb fresh or dried fettuccine or linguine
2 (1 lb) lobsters, or 1 lb medium raw shrimp
salt to taste
1/4 cup plus 2 tbsp olive oil
1/4 cup Vietnamese (nuoc mam) or Thai (nam pla) fish sauce, available where Oriental ingredients are sold
1-1/2 tsp minced garlic
1 tbsp finely chopped shallot
2 tbsp finely chopped coriander
1 tbp finely chopped mint, or 1 tsp dried and crumbled
8 scallions, trimmed and cut crosswise into 1/2-inch pieces
1 tbsp finely chopped hot green chilies, such as jalapeno or serrano
1 tbsp honey
1/2 tsp freshly ground pepper
4 tsp finelyy shredded fresh ginger
1/2 cup finely chopped scallions
1/2 lb broccoli, top part only, cut into bite-size pieces
16 snow peas, stringed as necessary
1 cup skinned, seeded tomatoes cut into thin julienne strip


Bring about 4 quarts water to boil for pasta. In another pot, cook lobsters or shrimp. Add salt to each pot.

Drain lobsters and remove meat from both tails and claws. Cut lobster meat into large bite-size pieces. If using shrimp, sheel and devein them and leave them whole.

In saucepan, combine 1/4 cup olive oil, fish sauce, garlic, shallots, coriander, mint, scallion pieces, chilies, honey and pepper. Blend well with whisk. Add ginger and chopped scallions. Add broccoli and snow peas and cook, stirring, about 1 minute. Add tomatoes and cook, stirring, about 1 minute. Add lobster or shrimp and stir to blend. Cover and keep warm.

Meanwhile, drop pasta into boiling water. If fresh pasta is used, cook about 1-1/2 minutes. Dried pasta, cook 7 to 9 minutes.

Drain pasta and return it to pot. Add 2 tbsp olive oil and toss. Serve equal portions of pasta with equal portions of lobster sauce. Serve immediately.

[skyEyz_7]

Japanese Beef Steak Salad with Sesame Dressing
Serves 4

Ingredients:

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
3 cups each sliced Napa cabbage and romaine lettuce
1/2 cup each thinly sliced carrot, cucumber and radishes
1 cup hot cooked rice
24 pea pods, blanched

Marinade & Dressing:

3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar
2 tablespoons hoisin sauce
1/2 teaspoon grated fresh ginger
2 tablespoons chopped green onion
1 tablespoon each sugar and dark sesame oil

Instructions:

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag, turn to coat.

Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade, mix well.

Remove steak, discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.

Let stand 5 minutes. Carve steak.

Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.

Makes 4 servings.

[skyEyz_7]

Tuna Sashimi with Orange Glaze

Ingredients

(4 servings)

2 Ripe plum tomatoes
2 cups Fresh orange juice
2 tablespoon Green peppercorns in water drained
1/2 teaspooon Salt; or as desired
1/4 cup Vegetable oil
1 lb Fresh tuna; in 1/4-in-thick slices
2 Oranges; peeled, in sections


Instructions

CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make "glaze." If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato.

[tdorst]

Goma-ae Recipe
Goma-ae is a kind of Japanese spinach salad with sesame dressing.


INGREDIENTS:
1 pound spinach
2 tbsps white sesame
1 tbsp sake
1 tbsp sugar
1 tsp-1 tbsp soy sauce
1 tbsp dried shaved bonito (optional) (see note)

PREPARATION:

Wash and blanche spinach. You can literally put a handful of spinach into boiling water, and immediately take it out. Rinse the spinach in cold water and drain it very well - I tightly squeeze the excess water out. Toast the sesame seeds for a couple of minutes in a hot, dry skillet until browned. Put sesame seeds in a mini-food processor or spice grinder and grind them. Add sugar, soy sauce, and sake in the processor and mix into a thin paste. Add to the spinach and stir well.

I like to top the dish with a big pinch of shaved bonito flakes.

NOTE:

Although bonito is one of the most important fish in Japanese cuisine, it is rarely eaten as the entrée of a meal. Instead, the dark, oily fish is carefully dried and shaved into very fine flakes known as katsobushi. These intensely flavored, salty flakes are combined with konbu seaweed to make dashi, the base stock for most Japanese soups and broths. Dashi is present in so many Japanese foods that the cuisine would hardly be the same without it. The strong, clean fish flavor of katsobushi makes it a wonderful seasoning for wakame seaweed salads, for seasoning chilled tofu, and for sprinkling over steamed or sautéed vegetables.

[Aline]

Satay Kambing Madura

Satay kambing madura is an Indonesian dish that is, in effect, skewered lamb in a peanut and red pepper sauce. It is a very special version of shish kebab.

(6 servings)

3/4 cup hot water
1 cup Indonesian soy sauce, or 1/2 cup regular soy sauce mixed with 1 tsp dark molasses
1/2 cup roasted peanuts, ground
1/3 cup peanut butter
1 garlic clove, minced
1 tsp hot red pepper flakes
juice of 1 lemon
3 lbs well-trimmed leg of lamb, boned and cut into 1-inch cubes
Hot sauce (recipe follows)


Combine all ingredients, except lamb and hot sauce, in a saucepan. Bring to boil and stir until smooth. Cool to room temperature.

Pour half of mixture over lamb cubes. Mix well and let stand 1 hour. Reserve remaining marinade for the hot sauce.

Preheat broiler. Arrange lamb on small skewers, broil quickly on all sides and serve with hot sauce.


Hot Sauce

Reserved marinade
1/2 cup tomato sauce
1/4 cup water or stock
1 tsp Tabasco sauce
juice of 1 lemon

Combine all ingredients and bring to a boil. Use as a dip for skewered lamb.

[Aline]

Indian Keema with Ginger

The word keema refers to almost any ground meat casserole in Indian cuisine. It takes many flavours but this version is one of the best. The recipe is by Julie Sahni, the well-known Indian chef and cookbook author. A principal flavour is grated fresh ginger.

(4 to 6 servings)

2 tbsp vegetable oil
2/3 cup finely chopped onions
4 tsp minced garlic
1-1/2 tbsp finely chopped ginger
2 hot green chilies, seeded and chopped
1 lb lean ground lamb, or beef
1/4 tsp turmeric
salt to taste
1/2 cup boiling water
2 tsp garam masala (see note)
2 tsp lemon juice
2 tbsp chopped coriander


Heat oil in skillet and add onions. Cook, stirring, about 10 minutes, or until they are caramel coloured.

Add garlic, ginger and chilies and cook 2 minutes longer. Add ground meat and cook, stirring and chopping with side of a heavy meatl spoon to break up any lumps. Cook until meat loses its raw look and starts to brown.

Sprinkle with turmeric and salt and stir. Add water, cover and cook over low heat about 25 minutes, stirring often to prevent browning and sticking. When ready, all the liquid should be absorbed. If it is not, uncover and cook until all liquid has evaporated.

Stir in the gram masala, lemon juice and coriander.

NOTE: Garam masala is available where specialty spices are sold or in shops specializing in Indian foods. If it is not available, substitute curry powder or curry paste and add it along with the turmeric and salt.

[b-man]

Korean Ribs

Korean ribs should be rinsed before using, as the saw used to slice them may spread bits of powder from the bones across the meat.

Ingredients:

1/4 cup each: water, soy sauce, firmly packed brown sugar, rice vinegar
1 clove garlic, minced
1 tbsp sesame oil
1 tsp each: ketchup, grated ginger
1/2 tsp chili flakes
1-1/2 to 2 lb (700 to 900 g) Korean beef short ribs in thin strips, rinsed
1 green onion, finely chopped

Put water, soy sauce, sugar, vinegar, garlic, sesame oil, ketchup, ginger and chili flakes in large zip-lock bag. Seal and shake to mix. Add ribs. Marinate overnight.

Preheat barbecue to medium-low heat. Remove meat from marinade. Grill on direct heat, uncovered, turning occasionally, 15 to 20 minutes or until meat is almost cooked to taste. Turn heat to high. Brown 1 minute on each side.

Makes 4 to 6 servings.


B-man

[b-man]

Pad Thai


Ingredients:

3/4 pound dried flat rice noodles* (about 1/4 to 1/2-inch wide)
3 tablespoons Asian fish sauce such as naam pla*
3 tablespoons ketchup
2 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 teaspoon cayenne, or to taste
3 tablespoons vegetable oil
3 large eggs, beaten lightly
8 garlic cloves, minced
4 shallots, minced (about 1/2 cup)
3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
3 cups fresh bean sprouts, rinsed and spun dry
4 scallions, halved lengthwise and cut crosswise into 1-inch pieces
3/4 cup water

For garnish:

1/3 cup crushed roasted peanuts (use a rolling pin)
1/4 teaspoon dried hot red pepper flakes
Small fresh red chiles, optional
Fresh coriander sprigs, optional
Lime wedges

*available at Asian markets


In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, the ketchup, the vinegar, the brown sugar, and the cayenne.

In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.

In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the ketchup mixture, the noodles, 2 cups of the bean sprouts, the scallions, and the water and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.

Sprinkle the noodle mixture with the peanuts and the red pepper flakes and arrange the remaining 1 cup bean sprouts around it. Garnish the dish with the chiles, the coriander sprigs, and the lime wedges.


B-man

[b-man]

Oriental Style Halibut


Halibut with carrot, celery, orange juice, soy sauce and pineapple tidbits.

Yield: 4 servings

Prep time: 15 minutes
Cook time: 6 minutes

Calories: 213.92
Total Fat: 2.16 g
Total Carbohydrate: 29.55 g
Protein: 19.07 g


Ingredients:

3/4 pound halibut
2 strips celery, thinly sliced
1 carrot, thinly sliced
2/3 cup fresh orange juice
1/4 tsp. ground ginger
1 (15 oz.) can pineapple tidbits, drained
1 Tbsp. cornstarch
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. vinegar
1 Tbsp. honey


1. Using a very sharp knife, cut the halibut into 1 inch cubes; set aside. In a medium saucepan, combine the celery, carrots, orange juice and ginger. Bring to a boil, then stir in the halibut.

2. Cover and cook over medium heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spoon, carefully transfer the halibut to a plate and set aside.

3. Meanwhile, strain the can of pineapple tidbits; reserving 2 Tbsp. of the juice. In a small bowl, combine the 2 Tbsp. of pineapple juice, cornstarch, soy sauce, vinegar and honey. Stir into the vegetable mixture in the saucepan.

4. Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 2 minutes more.

5. Return the halibut to the pan and add the fruit. Cover and cook about 1 minute or until heated through.


B-man

[patm099]

Korean Wontons

2 cups shredded cabbage
1 cup canned bean sprouts
1/2 cup shredded carrots
1 1/2 tsp plus 2 Tbsp oil, divided
1/3 lb ground beef
1/3 cup sliced green onions
1 1/2 tsp sesame seeds, toasted
1 1/2 tsp fresh ginger, minced or 1/2 tsp ground ginger
3 garlic cloves, minced
1 1/2 tsp sesame oil
1/2 tsp each salt & pepper
1 pkg (12 oz) wonton wrappers
1 egg, lightly beaten
3 Tbsp water

In a large skillet or a wok, stir fry cabbage, bean sprouts and carrots in 1-1/2 tsp of the oil until tender and set aside. In a small skillet, cook beef over medium heat until completely done then drain well. Add to cabbage mixture and stir in onions, sesame seeds, spices and sesame oil. Put one tablespoon of filling in center of each wonton wrapper. Combine egg and water. Moisten edges of wrapper with egg wash, fold opposite corners over filling (forming a triangle); press well to seal. Heat remaining oil in the large skillet. Cook wontons in small batches for 1-2 minutes on each side or until golden brown. Add more oil as needed. Makes about 5 dozen.

[b-man]

Thai Style Apple and Celery Salad

Makes 6 to 8 servings

Ingredients:

1/4 cup freshly squeezed lime juice
1 tablespoon sesame oil
1 tablespoon peanut butter
2 teaspoons sugar
1 teaspoon soy sauce
2 large apples, peeled and julienned
4 large celery stalks, julienned
1 bunch of cilantro, chopped (approximately 1 cup)
1/2 cup peanuts, chopped


Combine lime juice, sesame oil, peanut butter, sugar and soy sauce. Set aside.

In large bowl, combine apples, celery and cilantro. Add dressing and toss to coat. Add peanuts and toss just before serving.

B-man

[b-man]

Tempat-Tempat Pisang

A local dessert in Singapore...popular with the Malays.

Ingredients:

6 pieces ripe banana
150 grams (2/3 cup) all purpose flour
1 teaspoon salt


Mash bananas in a big bowl. Add flour and salt to mix.

Heat up a wok with corn oil. Drop a spoonful of batter mix into the hot oil to deep fry. Deep fry till golden brown. Serve hot.

B-man

[b-man]

Asian Style Pork Burgers with Slaw

Ingredients:

1 pound ground pork
1 garlic clove, minced
1 tablespoon fresh ginger, minced
5 teaspoons soy sauce
1 teaspoon garlic flavored chili paste
1 tablespoon cilantro, chopped
4 hamburger buns
Asian Slaw (recipe follows)


Thoroughly combine the first 6 ingredients and form into four uniform patties. Grill until done to at least 150 degrees internal temperature.

Serve on warmed rolls topped with a pile of Asian Slaw. Serve remaining slaw on the side.

Asian Slaw

Ingredients:

5 tablespoons rice vinegar
4 tablespoons freshly squeezed lime juice
1 tablespoon sugar
2 teaspoons canola oil
2 teaspoons finely grated ginger
1 teaspoon jalapeño, minced
1/2 teaspoon sea salt
6 cups Napa cabbage (about 1 pound), thinly sliced
1 carrots, grated
1 red bell pepper, cut into very thin strips
3 scallions, sliced thinly
1/4 cup cilantro, chopped

Combine the first 7 ingredients in a large bowl until sugar has dissolved. Add the remaining ingredients and toss to incorporate. Chill for at least one half hour.

B-man

[b-man]

Japanese Style Pork Cutlet


Ingredients:

1 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin (see note below)
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 pinch black pepper
2 1/2 cups panko (or bread crumbs)
1/4 cup oil
green onions -- chopped

1. Prepare rice according to package directions.

2. Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish; set aside.

3. Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.

4. Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a rack set over paper towels to drain and then to a warming plate in a low oven.

5. Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.

6. To serve, place 2 cutlets sliced in 1/2-inch wide strips, on top of some rice, ladle with broth, and sprinkle with green onions.

NOTE: If you don't have "mirin", combine sake/sugar in a combination of 3 sake to 1 sugar. I sometimes serve the broth on the side and have guests take what they desire.

B-man

[b-man]

Matsutake Udon Noodle Soup

Makes 4 servings

Ingredients:

4 ounces udon noodles, uncooked or vermicelli
1 1/2 teaspoons hot chile oil
8 ounces fresh matsutake mushrooms, sliced
3 cloves garlic, minced
1 1/2 teaspoons ginger root
28 ounces beef broth
1/2 cup Mirin (sweet Japanese cooking wine)
1 tablespoon soy sauce
1/2 cup green onion, thinly sliced
1 tablespoon oriental sesame oil


Break noodles in half; cook according to package directions.

Meanwhile, in large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once.

Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls.

B-man

[b-man]

Quinoa-Matsutake Pilaf

Ingredients:

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 garlic clove, pressed
2 cups vegetable or mushroom stock
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon dried mustard
2 cups quinoa
1 red bell pepper, finely diced
2 stalks celery, finely sliced
1 cup finely sliced matsutake mushrooms (about 8 ounces)
sea salt and pepper to taste


Heat oil in a large skillet. Over medium heat, sauté onion until soft. Stir in garlic and cook not allowing them to brown.

Pour in stock. Stir in red pepper flakes, oregano and mustard, and bring to a boil.

Lower heat to just a simmer. Stir in quinoa. Simmer, stirring for 15 minutes. Stir in red bell pepper, celery and mushrooms. Cover and simmer another 20 minutes.

If mixture dries, add 1 to 2 tablespoons more stock or water. If still moist, cook an additional 5 minutes.

Season with salt and freshly ground pepper to taste.

B-man

[b-man]

Matsutake Mushrooms Japanese Style

Ingredients:
20 fresh matsutake mushrooms
2/3 cup good-quality sake
4 tablespoons dark soy sauce
2 1/2 tablespoons Mirin
2 1/2 tablespoons sugar



Clean the mushrooms with a mushroom brush.

In a saucepan, combine the sake, soy sauce, mirin and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately or with grilled meats.

B-man

[b-man]

Japanese Beef Steak Salad with Sesame Dressing

Ingredients:

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
3 cups each sliced Napa cabbage and romaine lettuce
1/2 cup each thinly sliced carrot, cucumber and radishes
1 cup hot cooked rice
24 pea pods, blanched

Marinade & Dressing:

3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar
2 tablespoons hoisin sauce
1/2 teaspoon grated fresh ginger
2 tablespoons chopped green onion
1 tablespoon each sugar and dark sesame oil


Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag, turn to coat.

Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade, mix well.

Remove steak, discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.

Let stand 5 minutes. Carve steak.

Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.

Makes 4 servings.

B-man

[b-man]

Snappy Snow Peas

Yield: 4 Servings

Ingredients:

4 green onions
3 tbsp. vegetable oil
2 cups fresh snow peas; ends & strings removed
1 slice (1-inch thick) fresh ginger; peeled; very finely mince
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 tsp. light soy sauce
1 tsp. ground pure New Mexico hot red chile or to taste


Sliver onions Japanese-style: trim roots & any wilted tops from onions, then cut each in 2-inch lengths.

Cut onion pieces lengthwise in thin slivers. Cut each piece of bell peppers in slivers lengthwise. Set aside.

Heat oil in a wok or large, shallow skillet, add snow peas, green onions, ginger & bell peppers.

Stir-fry a few minutes, sprinkle with soy sauce & continue to cook until hot & just barely tender-crisp.

Sprinkle with ground chile, stir to mix & serve hot.

B-man

[b-man]

Cool Weather Miso Soup

This is a satisfying winter soup that is extremely low in fat and calories, and takes practically no time to prepare.

Ingredients:


1/4 cup daikon, sliced in thin rounds cut in half
1/4 cup carrot, sliced in thin rounds cut in half
4 fresh shitake mushroom caps, thinly sliced
2 tablespoons scallions, chopped
1 handful chopped seasonal greens (kale, collards, mustard)
1 quarter-size slice fresh ginger root, peeled and julienned
2 cups water, Basic Vegetable Stock (recipe below) or Japanese Stock (recipe below)
*1 tablespoon instant wakame flakes or arame (optional)
2 tablespoons miso
1-2 drops toasted sesame oil
1-2 drops sake
1-2 drops tamari

Place first 8 ingredients in a pot. Bring to a boil. Reduce heat and gently simmer for 5 minutes.

Remove 1/4 cup of broth from the pot and whisk together with miso until a liquid purée is formed. Pour miso mixture back into the pot.

Season with sesame oil, sake and tamari. Allow to simmer for 1 minute and serve.

Serves 4

Nutrition Per Serving: Calories 43, Total Fat 1g, Saturated Fat trace, Cholesterol 0mg, Sodium 331mg, Potassium 193mg, Total Carbohydrate 8g, Dietary Fiber 2g, Protein 2g, Calcium 37mg, Iron 1mg, Zinc 1mg, Vitamin C 23mg, Vitamin A 3770 IU, Vitamin B6 .1mg, Riboflavin B2 .1mg, Folacin 18mcg, Niacin 1mg

*Note: Wakame and arame are sea vegetables, which can be purchased at Asian markets or the macrobiotic section of any health food store.

[b-man]

Basic Vegetable Stock & Japanese Stock

This is a great base for miso soup, as well as an essential ingredient for impromptu risottos and stews. Basic Vegetable Stock is perfect for adding low fat richness to a stir-fry. And with a pressure cooker, it can be made in no time.

6 kale leaves
2 leeks, white and pale green parts only, sliced in thin rounds
2 onions, cut in chunks
6 cloves garlic
2 carrots, cut in chunks
2 stalks celery, sliced
1 turnip, cut in chunks
1 cup winter squash, cut in chunks and skin removed
Bouquet garni (2 bay leaves, 3 sprigs parsley, 1 sprig thyme)
*4-inch piece kombu (optional)
8-10 cups water

Put all ingredients in a pressure cooker. Bring up to pressure over high heat. Reduce heat to moderately low and cook for 10 minutes. Allow to cool and strain.

If you don't want to use a pressure cooker, you can bring the ingredients to a boil, then lower the heat to simmer, uncovered, for 1/2 hour. Allow to cool and strain.

Store in an airtight container in the refrigerator for up to 5 days, or freeze.

[Serves 8]

Nutrition Per Serving: Calories 20, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 25mg

*Note: Kombu or kelp is a sea vegetable that can be purchased at an Asian market or macrobiotic section of any health food store.

Japanese Stock

This is an exceedingly simple soup stock.

*4-inch piece kombu
5 dried shitake mushrooms
5 cups water

Wipe kombu with a damp cloth. Place all ingredients in a soup pot. Bring to a boil. Remove from heat and let steep for 1/2 hour. Strain and refrigerate for up to 5 days.

[serves 6]

Nutrition Per Serving: Calories 10, Total Fat trace, Saturated Fat trace, Cholesterol 0mg, Sodium 10mg, Potassium 48mg, Total Carbohydrate 2g, Dietary Fiber trace, Calcium 7mg, Vitamin A 2 IU, Folacin 8mcg

*Note: Kombu or kelp is a sea vegetable that can be purchased at an Asian market or macrobiotic section of any health food store.

B-man

[b-man]

Japanese Fruitcake with Filling

Ingredients:

(8 servings)

1.00 c Butter,at room temperature
2.00 c Sugar
4.00 Eggs
3.00 c Flour
0.50 ts Salt
3.00 ts Baking powder
1.00 c Milk
1.00 tb Orange rind,grated
1.00 ts Vanilla
1.00 ts Allspice
1.00 ts Ginger
0.50 c Raisins
0.50 c Pecans,chopped
1.00 tb Flour
1.50 c Coconut,grated
Candied cherries (opt)

FRUIT FILLING:
2.00 tb Flour
1.00 Juice of 3 lemons
1.00 c Sugar
1.00 cn Pineapple (20 oz)*
2.00 Egg yolks
0.50 c Pecans chopped


1. Preheat oven to 350'F.

2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture.

3. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans.

4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan.

5. Bake layers at 350'F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.

6. When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired.

FRUIT FILLING:
* - pineapple should be crushed & drained. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.


B-man

[b-man]

Sukiyaki ....Pronounced tskee-yaki

Ingredients:

(4 servings)

1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan)
1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces
1 bunch Scallions, cut into 2" lengths, both white and green parts or
1 large white onion, peeled, halved and sliced thick
1 block of fresh tofu, cut into bite sized squares
1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast)
1-16 oz. can of bamboo shoots, sliced thin
1/2 Lb. fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4" thick
1/2 c. Soy Sauce
1/2 c. Sugar
1 c. Water
2 T. Sake Mirin or dry sherry


Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface.

Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve.

Carefully place 1/4 of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.

SAUCE: Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.

Sukiyaki is generally served with rice.

Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth.

B-man

[b-man]

Chicken Benihana

Ingredients:

(1 servings)

2 T Soybean oil
1 Boned and skinned chicken breast
Salt
Pepper
Fresh lemon juice
1 T Sesame seeds


Oil a hot griddle or fry pan with soybean oil to coat surface. Cut chicken breast into bite sized pieces and place on hot griddle. Season to taste with salt and pepper. Cook until chicken looks done. Add small amount of fresh lemon juice and sesame seeds. Cook a few minutes more. Serve with magic mustard sauce.

B-man

[b-man]

Yakitori

Ingredients:

12 ounces of boned chicken
8 ounces of chicken livers
cold water
4 medium chinese black mushrooms
2 medium green bell peppers
1 medium leek
16 to 20 skewers
seven spice powder
1 lemon, cut into wedges

The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooing sake)
1/2 cup sake
1/2 cup soy sauce


Sauce:
Mix the sugar, mirin, sake and the soy sauce over high heat and bring to a boil. Reduce heat to medium - low and simmer until reduced to one cup. (about 10 to 15 min.) and reserve sauce.

Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. let stand 5 min. then drain and pat dry.

Remove the mushroom stems and cut each cap into halves. Cut each green pepper in half. then cut each half crosswise in half. Cut the leeks into 1- inch legnths. soak the bambo skewers in cold water for 10- min.

Thread on the pieces of food in alternating order then place on the grill and baste the skewers of food with the sauce. cook for about 3 to 4 min. Do not over cook or the chicken will be dry serve immediately and pass with the lemon wedges and spice.


B-man

[b-man]

Mustard Dipping Sauce

Ingredients:

(12 servings)

2 tb Soy sauce
1 tb Mustard dijon
2 tb Sake
1/4 ts Sauce hot-pepper


Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls.

B-man

[b-man]

Neri Shiro Miso White Miso Dressing

Ingredients:

(1 servings)

30 oz Shiro Miso (White Miso)
3/8 pt Sake
10 oz Sugar
2 Egg Yolks



Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and quickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae.

B-man