View Full Version : Pan Asian Cuisine



b-man
August 28th, 2005, 02:33 PM
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 :wink:

Aline
August 28th, 2005, 02:45 PM
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
August 28th, 2005, 02:46 PM
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
August 28th, 2005, 02:47 PM
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
August 28th, 2005, 02:47 PM
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
August 28th, 2005, 02:48 PM
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
August 28th, 2005, 02:49 PM
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
August 28th, 2005, 02:55 PM
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
August 28th, 2005, 02:58 PM
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
August 28th, 2005, 03:05 PM
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
August 28th, 2005, 03:09 PM
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
August 28th, 2005, 03:28 PM
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
August 29th, 2005, 08:50 AM
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
August 29th, 2005, 04:44 PM
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
August 31st, 2005, 09:06 PM
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
August 31st, 2005, 09:09 PM
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
September 2nd, 2005, 03:31 PM
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
September 3rd, 2005, 11:40 AM
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
September 3rd, 2005, 11:49 AM
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
September 5th, 2005, 10:54 AM
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 :D

b-man
September 19th, 2005, 03:42 PM
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 :wink:

b-man
September 19th, 2005, 08:18 PM
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 :wink:

patm099
September 20th, 2005, 10:19 AM
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
September 23rd, 2005, 08:20 AM
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 :wink:

b-man
September 27th, 2005, 08:23 PM
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 :wink:

b-man
September 27th, 2005, 08:29 PM
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 :wink:

b-man
September 27th, 2005, 08:39 PM
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 :wink:

b-man
September 27th, 2005, 08:41 PM
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 :wink:

b-man
September 27th, 2005, 08:43 PM
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 :wink:

b-man
September 27th, 2005, 08:44 PM
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 :wink:

b-man
September 27th, 2005, 08:46 PM
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 :wink:

b-man
September 27th, 2005, 08:50 PM
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 :wink:

b-man
September 27th, 2005, 08:53 PM
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
September 27th, 2005, 08:58 PM
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 :wink:

b-man
September 27th, 2005, 10:20 PM
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 :wink:

b-man
September 27th, 2005, 10:23 PM
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 :wink:

b-man
September 27th, 2005, 10:24 PM
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 :wink:

b-man
September 27th, 2005, 10:27 PM
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 :wink:

b-man
September 27th, 2005, 10:29 PM
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 :wink:

b-man
September 27th, 2005, 10:30 PM
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 :wink:

b-man
September 27th, 2005, 10:31 PM
Trout Stuffed Japanese Style

Ingredients:

(4 servings)

1/4 lb Mushrooms, sliced
2 tb Vegetable oil
1 c Seeded, sliced in 1/4"
4 Eggs, lightly beaten
Strips, red or green pepper
2 ts Soy sauce
4 Trout, 8-10 oz. boned with
Skin, head and tail
3 Scallions, cut in 1/2"
Including greens
8 Strips of bacon
1 c Bean sprouts
2 Ribs celery, sliced


Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.

B-man :wink:

b-man
September 27th, 2005, 10:34 PM
Tuna Sashimi with Orange Glaze

Ingredients:

(4 servings)

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


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.

B-man :wink:

patm099
October 1st, 2005, 11:03 PM
East Asian Salad Rolls

Round rice paper (noodle) sheets
Rice vermacelli (celophane noodles)
1 bunch asparagus
1 cucumber (lebanese/english)
1 carrot
spring onions (green onions/'shallots')
mung bean shoots (sprouts)
lettuce
mushrooms etc etc

Cut the veggies up into thin strips about 3 inches long. Microwave the
asparagus for 3 minutes and chill. Soak 1 big handful of noodles in boiling
water for 10 minutes.

Fill a big dish with warm water, dip the rice paper one sheet at a time in
this water till it softens (1-2 min). Place the rice paper flat on a plate
and add a bit of lettuce, a little bundle of noodles and whatever veggies
you like. Don't fill too full. Fold the 'sides' of the rice paper in,
then roll firmly to make a cigar shaped bundle. The rice daper will be
very hard to work with if you soak it too long or let it dry out. Marinated
LF tofu can also be included.

Serve with dipping sauces:

1) Honey Miso
1 tbsp strong honey (eg clover)
1 1/2 tbsp red miso
Stir together and enjoy. This is really good with cucumber!

2) Almost traditional
1 inch of spring onion finely minced
1 chile finely minced
2 tbsp white vinegar
2 tbsp soy sauce (replaces fish sauce)
1/2 tsp sugar
Stir together and enjoy. Makes a good salad dressing for mixed greens.

b-man
October 2nd, 2005, 02:38 AM
VIETNAMESE PORK WITH ORANGE JUICE AND CILANTRO


Ingredients:


2 1/2 lb. loin of pork, center cut, trimmed of most but not all the fat
20 small cloves garlic, peeled
Sea salt and freshly ground black pepper
1/3 C. chopped cilantro stalks
1 1/2 C. chicken broth
4 bay leaves
4 whole allspice

Sauce:

1 T. unsalted butter
1 T. fat skimmed from pan juices
3 green onions, trimmed and finely chopped, with most of the green parts
2 1/2 T. lime juice
1/2 tsp. dry mustard
Juice of 2 large oranges
1/4 C. finely chopped cilantro stalks

Preheat the oven to 350ºF and set the rack in the middle
of the oven.

Make 20 incisions all over the pork with the point of a
sharp knife and insert the cloves of garlic. Season the
meat with salt and pepper to taste. Set the meat on a rack
in a roasting pan and sprinkle the top thickly with the
1/3 cup chopped cilantro stalks. Put the broth, bay leaves
and allspice in the roasting pan, and cover the pan tightly
with foil so that no steam will escape.

Cook the meat until it is very tender but not falling apart, so
that you can slice it easily - about 3 1/2 to 4 hours. Set
the meat aside on a warm dish for about 15 minutes. Slice
the meat, cover with foil and keep warm in the oven.

Meanwhile, degrease the broth. Put the butter and
1 tablespoon of the skimmed fat in a saucepan and heat.
Add the onions and 1 tablespoon of the lime juice and fry
gently until soft. Add the remaining 1 1/2 tablespoons lime
juice plus the skimmed pan juices (be sure to scrape the
bottom of the pan well for all the scraps adhering to it),
cover the pan and cook the sauce for about 5 minutes. Add
the mustard, orange juice and the 1/4 cup chopped cilantro
stalks. Cook, uncovered, for about 4 minutes longer. Pour
some of the sauce over the meat and pass the rest in a
separate dish.

Makes 5-6 servings.

B-man :wink:

b-man
October 2nd, 2005, 03:48 AM
ASIAN GINGER STEAKS


Ingredients:

4 beef chuck eye steaks, cut 3/4 to 1 inch thick (about 6 oz. each)

Marinade

1/2 C. sweet & tangy steak sauce
1 T. chopped fresh ginger
1 T. soy sauce
2 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper

Combine marinade ingredients in small bowl. Place steaks and
marinade in food-safe plastic bag; turn steaks to coat. Close bag
securely and marinate in refrigerator 1 hour.

Remove steaks from marinade; discard marinade. Place steaks
on grid over medium, ash-covered coals. Grill, uncovered, 14 to
18 minutes for medium rare to medium doneness, turning
occasionally.

Makes 4 servings.

B-man :wink:

b-man
October 2nd, 2005, 03:58 AM
SPICY THAI PASTA SALAD


Ingredients:

1 (12 to 16 oz.) pkg. angel hair pasta
2 T. sesame oil or more
6 T. honey
5 T. soy sauce
1/4 C. oil
2 T. crushed red pepper
1/4 C. fresh cilantro, chopped
1/4 C. chopped green onions
1/2 C. peanuts

Cook noodles to al dente. Mix all liquid ingredients in measuring
cup. Pour over noodles. Mix in with cilantro, green onions, peanuts
and red peppers before serving.

B-man :wink:

b-man
October 2nd, 2005, 05:47 AM
ASIAN HONEY-TEA GRILLED SHRIMP


Ingredients:

1 C. double-strength brewed orange spice tea, cooled
1/4 C. honey
1/4 C. rice vinegar
1/4 C. soy sauce
1 T. finely chopped fresh ginger
1/2 tsp. freshly ground black pepper
11/2 lb. medium shrimp, peeled, deveined
Salt
2 green onions, thinly sliced

In a sturdy, resealable plastic bag, combine tea, honey, vinegar,
soy sauce, ginger and pepper to make a marinade. Remove
1/2 cup marinade and set aside for dipping sauce. Add shrimp to
marinade remaining in plastic bag, turning to coat. Close bag
securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp
onto 8 skewers, dividing evenly. Grill over medium-hot coals or in
grill pan 4 to 6 minutes or until shrimp turn pink and are just firm
to the touch, turning once. Season with salt to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup
marinade in a small saucepan. Bring to a boil over medium-high
heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green
onions.

Yields 4 servings.

Calories: 202; Protein: 35 grams; Total fat: 3 grams;
Cholesterol: 259 mg; Sodium: 511 mg; Carbohydrate: 7 grams


B-man :wink:

b-man
October 2nd, 2005, 05:50 AM
MANDARIN PANCAKES WITH MU SHU TOFU FILLING


Ingredients:

2 C. all-purpose flour
Pinch of salt
3/4 C. boiling water
3 T. dark sesame oil

Toss flour and salt in bowl; gradually add boiling water,
stirring until dough clumps. Turn out onto floured work surface
and knead until dough is springy and no longer sticky (about
5 minutes). Cover with plastic film; set aside 30 minutes.

Divide dough in half; cover half with towel. Roll the other half
into a 1/4-inch-thick sheet. Cut out 8 rounds, each 2 1/2 to
3 inches in diameter. Lightly brush 1 round with oil; top with
an unoiled round. Roll the double pancake into a 7-inch circle
about 1/8 inch thick; cover with towel and set aside. Repeat
with remaining rounds. Then repeat with remaining half of dough.

Heat heavy skillet over medium-low heat. Place 1 double
pancake in skillet; cook on both sides until blisters form
(about 45 seconds per side). Remove from pan; while warm,
peel apart to make 2 thin pancakes. Place in basket steamer;
steam over medium-high heat for 2 minutes. Fill, and serve hot.

Mu Shu Tofu Filling

1 tsp. peanut oil
1 C. grated carrot
2 C. firm tofu, cut into small chunks
2 green onions, cut into diagonal slices
2 T. grated fresh ginger
2 T. dry sherry
1/2 tsp. honey
2 T. vegetable broth or water
Bottled peanut sauce

In a wok or skillet, heat peanut oil; sauté carrots and tofu for
3 minutes, stirring constantly. Add green onions, ginger, sherry,
honey and broth; increase heat until mixture starts to bubble.

Cook, uncovered, until most of the liquid has evaporated.

Use about 2 tablespoons filling per pancake. Serve with peanut
sauce.

B-man :wink:

b-man
October 2nd, 2005, 05:55 AM
PHO (VIETNAMESE BEEF SOUP)


Yield: 3 Servings

Ingredients:

4 lb. beef shin with bones or 2 medium oxtails, cut up. 1 medium onion, unpeeled
5 slices fresh ginger
1 piece star anise
1 tsp. salt
2 1/2 T. Chinese fish sauce
1 bundle medium Chinese vermicelli
Boiling water
1/2 lb. leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced)
3 scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced

Boil beef (with bones) or oxtails in 3 quarts cold water. Skim off
foam and fat. Cover and simmer for 4 hours.

Broil onion until flesh is soft, turning often. Peel. Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
Also just before beef broth finishes simmering, drop vermicelli
into a pot of boiling water.

Cook 8 minutes, remove from water, rinse in cold water, and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls.

Divide beef into 3 equal portions and place on top of vermicelli in the bowls.

Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.

Strain broth, reserving beef and flavorings. Pour one cup broth
over contents of each bowl. Sprinkle with pepper and chiles.

Serve immediately. Reserved beef, flavorings, and extra broth
can be eaten separately.

B-man :wink:

b-man
October 2nd, 2005, 05:59 AM
VIETNAMESE STIR FRY


Ingredients:

2 lb. pork tenderloin
2 lemongrass stalks
2 T. dark brown sugar
1 T. peppercorns
2 T. fish sauce
2 T. sesame oil
6 garlic cloves
2 T. vegetable oil, divided
6 T. oyster sauce
1 T. honey
1 T. dark soy sauce
2 T. sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with mallet. Be
sure they stay intact. After marinating you will remove these.

Combine garlic, brown sugar and peppercorns and crush to
make a paste.

Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil.
Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce,
1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon
soy sauce. Add to wok and heat through.

Serve over rice.

B-man :wink:

b-man
October 2nd, 2005, 06:01 AM
GRILLED EGGPLANT WITH SOY SAUCE (Vietnamese Vegetarian Version)

Ingredients:

2 Asian eggplants (long and thin, but not baby eggplants)
4 scallions, minced
2 T. peanut oil
4 tsp. soy sauce
1/2 tsp. fish sauce

Prick the eggplants in several places with a fork, then grill over a
charcoal or gas grill for about 20 minutes or until the flesh is soft
but before the skin burns. Remove them from the grill.

When they are cool enough to handle, peel them and cut them in
half lengthwise. Put the scallions into a bowl. Heat the oil in a pan
until very hot, then pour it over the scallions. Drain them
immediately. Sprinkle the scallions over the eggplants, then gently
pour the soy and fish sauces on top.

B-man :wink:

b-man
October 2nd, 2005, 06:03 AM
CRAB NOODLE SOUP (Vietnamese)

In Vietnam and in many Vietnamese restaurants, this soup is
served with the crab ground almost to a powder or even in patties.

Serves 4 as a complete meal.

Ingredients:

8 shallots, thinly sliced
2 T. peanut oil
3 C. flaked crabmeat
6 tomatoes, chopped
2 T. fish sauce
1 tsp. sugar
1 tsp. sea salt
1 lb. rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine is preferable to iceberg)
1 C. mung bean sprouts
2 limes, quartered

Heat a large heavy pan over medium-high heat. Sauté the
shallots in the hot oil until soft. Add the crabmeat, tomatoes,
fish sauce, sugar and salt. Pour in 5 cups of water. Bring to
a boil, and then simmer for about 30 minutes.

To serve, divide the vermicelli among 4 large individual bowls.
Ladle the soup over the noodles, and top each serving with a
handful of lettuce and bean sprouts and squeezes of lime juice.


B-man :wink:

b-man
October 2nd, 2005, 06:05 AM
VIETNAMESE BANANA FRITTERS


Ingredients:

6 T. all-purpose flour
2 T. sugar
1 egg, beaten
1/4 C. milk
5 small, firm bananas
Peanut oil (for frying)

Mix together the flour, sugar, egg, and milk to make a smooth,
paste-like batter. Let rest for one hour.

Peel the bananas and slice each one in half lengthwise, then
across into chunks about three inches long. Dip the banana
pieces into the batter and shallow fry in hot oil for a few minutes
or until golden brown all over. Drain quickly on a wire rack or
paper towel, and serve warm. If you like, serve them with
confectioners' sugar or honey for extra sweetness.


B-man :wink:

b-man
October 2nd, 2005, 06:12 AM
EDAMAME

Just when you thought you knew everything about soy, the buzz
now is edamame (eh-dah-MAM-meh), the variety of soybean
raised to be eaten fresh. Edamame is featured in popular
Asian-style restaurants. Commonly eaten by heating them slightly,
opening the pods and popping the peas in your mouth, edamame
is a good source of vitamin A, calcium and iron. Watch for these
ready-to-eat soybeans (shelled) in supermarkets. Use them in
soups, salads and stir-fries.

*******
ROASTED EDAMAME


Ingredients:

2 tsp. olive or vegetable oil
1/4 tsp. dried basil, crushed
1/2 tsp. chili powder
1/4 tsp. onion salt
1/4 tsp. ground cumin
1/8 tsp. paprika
1/8 tsp. black pepper
1 (10 oz.) pkg. ready-to-eat soybeans (edamame)

Preheat oven to 375ºF.

In small bowl, stir together oil, basil, chili powder, onion salt,
cumin, paprika and black pepper. Drizzle mixture over soybeans
and toss to coat well. Arrange beans in a single layer in a shallow
baking dish.

Roast, uncovered, for 12 to 15 minutes, stirring once, until
soybeans begin to brown. Serve hot as a vegetable side dish or
cooled as a snack. Refrigerate any leftovers.

Yields 2 to 3 servings.

B-man :wink:

b-man
October 2nd, 2005, 06:17 AM
ASPARAGUS CRAB SOUP (Sup Mang Tay Cua)


The French introduced asparagus to the Vietnamese, who
promptly incorporated this classic vegetable into their cuisine.
The Vietnamese word for asparagus is "Western bamboo," due to
its resemblance to bamboo shoots. Asparagus is universally
popular throughout Vietnam. This light, tasty dish will delight your
family as well.

Ingredients:

2 1/2 qt. water
2 lb. pork bones
2 tsp. salt
1 T. fish sauce (nuoc mam)
1 tsp. vegetable oil
1 clove garlic, chopped
2 shallots or 2 scallions (white part), chopped
1/2 lb. crab meat, fresh, frozen, or canned
1/4 tsp. freshly ground black pepper
2 tsp. cornstarch dissolved in 2 T. water
1 egg
1 (15 oz.) can white asparagus, undrained
1/4 C. chopped fresh coriander (Chinese parsley)
1/4 C. chopped scallion greens

Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce
to the stock.

Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with
1/8 teaspoon of black pepper, stirring constantly, then add the
crab meat mixture to the soup and bring to a boil. Add the
cornstarch and water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup
while stirring. Cook, still stirring, for about 2 minutes, then drop
in the asparagus, along with the liquid from the can and the rest
of the black pepper. Continue to cook until the asparagus is
heated through. Sprinkle the coriander and scallion green over
the soup before serving.

Makes 6 to 8 servings.

B-man :wink:

b-man
October 2nd, 2005, 06:20 AM
VIETNAMESE BANANA CAKE WITH CASHEWS (Chuoi Nuong)



Ingredients:

3 eggs
1 C. granulated sugar
3/4 C. cream
1 1/2 C. all-purpose flour
4 lb. very ripe bananas
1 C. coarsely chopped fresh cashews
1 C. grated fresh coconut

Preheat oven to 350 - 375ºF. Grease 2 (8-inch) pans and dust
with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer until mixture
is thick and pale. Use a fairly low speed. Pour cream into bowl and
beat for a few seconds longer, just to mix. Sift flour, add to bowl,
and stir with a wooden spoon. Peel bananas and smash with the
flat side of a chopper, but do not mash. Add to batter with nuts and
coconut. Stir only until all ingredients are combined. Divide batter
between the two pans. Bake for 1 hour, or until top is golden brown.

Serve warm or cold. This is a very solid, pudding-like but flavorsome cake.

B-man :wink:

b-man
October 2nd, 2005, 06:27 AM
VIETNAMESE PORK WITH ORANGE JUICE AND CILANTRO


Ingredients:

2 1/2 lb. loin of pork, center cut, trimmed of most, but not all the fat
20 small cloves garlic, peeled
Sea salt and freshly ground black pepper
1/3 C. chopped cilantro stalks
1 1/2 C. chicken broth
4 bay leaves
4 whole allspice

SAUCE

1 T. unsalted butter
1 T. fat skimmed from the pan juices
3 green onions, trimmed and finely chopped, with most of the green parts
2 1/2 T. lime juice
1/2 tsp. dry mustard
Juice of 2 large oranges
1/4 C. finely chopped cilantro stalks

Preheat the oven to 350ºF and set the rack in the middle of the
oven.

Make 20 incisions all over the pork with the point of a sharp knife
and insert the cloves of garlic. Season the meat with salt and
pepper to taste. Set the meat on a rack in a roasting pan and
sprinkle the top thickly with the 1/3 cup chopped cilantro stalks.
Put the broth, bay leaves and allspice in the roasting pan, and
cover the pan tightly with foil so that no steam will escape.

Cook the meat until it is very tender but not falling apart, so that
you can slice it easily - about 3 1/2 to 4 hours. Set the meat
aside on a warm dish for about 15 minutes. Slice the meat, cover
with foil and keep warm in the oven.

Meanwhile, degrease the broth. Put the butter and 1 tablespoon
of the skimmed fat in a saucepan and heat. Add the onions and
1 tablespoon of the lime juice and fry gently until soft. Add the
remaining 1 1/2 tablespoons lime juice plus the skimmed pan
juices (be sure to scrape the bottom of the pan well for all the
scraps adhering to it), cover the pan and cook the sauce for
about 5 minutes. Add the mustard, orange juice and the 1/4 cup
chopped cilantro stalks. Cook, uncovered, for about 4 minutes
longer. Pour some of the sauce over the meat and pass the rest
in a separate dish.

Makes 5-6 servings.

B-man :wink:

b-man
October 2nd, 2005, 06:34 AM
CARAMEL SHRIMP (Vietnamese)


Ingredients:

1 1/2 lb. medium shrimp, peeled and deveined
2 T. oyster sauce
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. flour
3 T. vegetable oil
3 cloves garlic, minced
1/2 C. water
2 T. sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chile pepper, thinly sliced (optional
Freshly-ground black pepper, to taste
1 lime
Sprigs of cilantro (optional garnish)

In a large bowl, combine the shrimp with the oyster sauce, salt,
cayenne pepper and flour. Set aside to marinate for 5 to
10 minutes.

In a large skillet or wok over medium heat, heat the oil. Add the
garlic and cook until golden brown. Transfer the shrimp to the pan,
discarding the marinade. Cook the shrimp, stirring occasionally,
until they begin to turn pink. Add the water and sugar and simmer
for 3 minutes. Add the scallions and onion and stir-fry for
2 minutes. Add the chile pepper, if desired, and black pepper to
taste. Squeeze the lime juice over the top of the shrimp and
transfer the mixture to a platter.

Garnish with cilantro, if desired. Serve immediately.

Makes 4 to 6 servings.

B-man :wink:

b-man
October 2nd, 2005, 06:36 AM
AROMATIC CHICKEN CURRY (Vietnamese)


Ingredients:


2 medium-size potatoes, cut into chunks
4 T. peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chiles, minced
2 T. best-quality curry powder
1 lb. skinless, boneless chicken breasts, chopped into bite-size pieces
1 tsp. sea salt or 1 tsp. fish sauce
1 (14-oz.) can coconut milk
1 (14-oz.) can chicken broth
Fresh basil leaves

Fry the potato chunks in the oil until nicely browned, then drain
them on paper towels. Add the shallots, lemon grass, and all of
the spices to the pan, and stir-fry for a few minutes. Add the
chicken and cook, stirring, until it is opaque. Add the potatoes,
salt, coconut milk and chicken stock. Bring to a boil and then
simmer gently for about 30 minutes.

Garnish with basil leaves before serving in bowls with rice.

B-man :wink:

b-man
October 2nd, 2005, 07:32 AM
SPICY CHICKEN WITH THAI BASIL


Ingredients:

8 oz. thinly sliced chicken
2 oz. fresh chopped Thai basil leaves
Fish sauce to taste
3 oz. sliced white onions
3 oz. sliced bell peppers
1 1/2 oz. chili sauce

Heat and season your wok. Add the chicken first. Cook for
30 Seconds. Next, add the vegetables along with the Thai basil;
cook for another 45 seconds.

Season with the chili sauce and fish sauce. Deglaze the wok with
3 ounces of stock and serve.

B-man :wink:

b-man
October 2nd, 2005, 07:34 AM
THAI STYLE PORK TENDERLOIN WITH SPICY PEANUT SAUCE


Ingredients:
2 pork tenderloins (approx. 3/4 lb. each)

Marinade:

1/4 C. soy sauce
1/4 C. orange juice
3 T. sherry
2 T. rice wine vinegar (apple cider vinegar will do)
2 T. sugar
3 T. peanut butter
2 tsp. garlic (crushed or chopped)
1 tsp. ginger (fresh grated is best, peel brown skin and slice thin)
1/8 tsp. crushed red pepper (careful! a little goes a long way)

Sauce:

1/2 C. chicken stock (broth)
2 tsp. cornstarch (mix with 3 T. cold water)

Put all marinade ingredients together in a large sealable container.
Whisk together until peanut butter is only slightly lumpy. Place
tenderloins on top and seal. Turn container over to coat all sides
of tenderloin. This can be stored in your fridge for up to 2 days
before cooking.

When ready to cook - Preheat oven to 375°F. Lift tenderloins out
of marinade and place on a baking tray (cookie sheet with sides).
Reserve marinade. Allow for at least 1" between tenderloins. Cook
for 15 to 20 minutes. They are done when a meat thermometer
(inserted into the thickest part) reaches a temperature of 165°F.
Cover with foil until ready to slice.

Place reserved marinade into medium saucepan and bring to a
boil. While boiling, skim all foam that comes to top. After marinade
has boiled for 5 minutes, reduce heat and add other sauce
ingredients. The sauce will thicken with the addition of cornstarch
mixture so add it last, slowly, and stirring constantly. Bring to a boil
once more, stirring constantly. (When looking for a desired
consistency on the thickness of the sauce, we want to coat the
plate not glob it on.)

Strain the sauce through a mesh strainer to catch all chunky stuff
like garlic and ginger. Keep finished sauce warm until ready to
serve.

Slice meat on angle about 3/4 inch thick; you'll end up with
medallions of tenderloin.

B-man :wink:

b-man
October 2nd, 2005, 07:39 AM
JAPANESE GINGER DRESSING

Often in Japanese restaurants this dressing is served over finely
shredded cabbage along with the lettuce and other salad
ingredients. It is delicious.

Ingredients:

1/2 oz. ginger root
1/4 medium onion, cut into quarters
3/4 C. vegetable oil
1/4 C. vinegar
1/2 C. soy sauce
1 tsp. tomato paste
1/8 lemon, juiced
1 tsp. minced garlic
1/2 C. water

Soak ginger root in cold water for a few minutes before removing
outer skin. Remove skin and cut in chunks. Combine all ingredients
in food processor with steel blade and blend until smooth.
Refrigerate.

B-man :wink:

b-man
October 2nd, 2005, 07:41 AM
THAI SHRIMP PASTA


Ingredients:

2 oz. pepper mix
2 oz. scallions
2 oz. carrots
2 oz. bok choy
12 leaves Cilantro
2 oz. cashews
3 oz. ladle spicy Garlic Ginger Sauce
Angel hair pasta
Sprinkle of black sesame seeds
1 T. scallions

Heat sauté pan on the stove. Sauté a portion of marinated shrimp
for 2-3 minutes until cooked, shrimp will turn a light pink color. Do
not add extra oil while sautéing shrimp, as shrimp have enough oil
in the marinade. Add the pepper mix, scallions, carrots, bok choy,
cilantro and cashews. Sauté for 30 seconds.

Add spicy garlic ginger sauce and at the same time heat the
noodles in the microwave for 45 seconds. Add the noodles to the
shrimp, veggies and sauce. Toss well to mix all ingredients with
the pasta and to heat through. Place into large pasta bowl and top
with black sesame seeds and scallions.

B-man :wink:

b-man
October 2nd, 2005, 07:44 AM
THAI NOODLE SALAD


Makes 6 servings

Ingredients:

Salad:

8 C. cooked thin spaghetti [or thin Asian noodles if desired]
2 C. shredded carrots (comes in prepared packages in the produce dept.)
1 cucumber, peeled and halved lengthwise, seeded and sliced thinly
1/3 C. chopped scallions
1 red or green bell pepper, cut into fine julienne strips

Dressing:

6 T. regular or reduced fat smooth peanut butter
4 T. lite soy sauce
3 cloves garlic
2 T. maple syrup
1 1/2 grated fresh ginger root
3 T. sake or sherry (if you don't want to use alcohol, add more broth)
3 tsp. Asian sesame oil
3 T. lemon juice
1/4 to 1/2 tsp. chile powder [to taste]
1/3 C. regular or lower sodium chicken broth

For garnish:

1/4 C. coarsely chopped peanuts
2 scallions, sliced thinly


Toss together all the salad ingredients in a large serving bowl.

Place all the dressing ingredients in a food processor or blender
and blend until smooth and lightly thickened.

Add the dressing to the noodle mixture and toss. Store in
refrigerator, and remember to sprinkle the top with scallions and
coarsely chopped peanuts if desired.

Add hot pepper flakes to taste if you would like. The original recipe
didn't call for it, but most of my tasters sprinkled some over the top
and loved it.

B-man :wink:

b-man
October 2nd, 2005, 07:59 AM
THAI TENDERLOINS



Yield: 4{omitted}6 servings

Ingredients:

2 pork tenderloins
1 tsp. (5 ml) hot pepper sauce
1/4 C. (50 lm) orange juice
Grated rind of 1 orange
1/4 C. (50 lm) chopped cilantro
2 cloves garlic, minced
3 T. (45 lm) brown sugar
2 T. (25 lm) each: soy sauce, peanut butter
2 tsp. (10 lm) grated ginger root
1/2 C. (125 lm) chicken broth

Place pork tenderloins in a plastic bag set in a bowl. Combine
remaining ingredients except chicken broth. Spoon over pork;
close bag. Marinate 4 to 24 hours in refrigerator.

Remove pork from bag, reserving marinade. Place tenderloins on
foil lined baking dish or cookie sheet. Roast at 375°F (190°C) for
30 to 35 minutes. Meanwhile, combine reserved marinade with
chicken broth. Boil 3 to 4 minutes. Slice tenderloins; spoon sauce
over before serving.

B-man :wink:

b-man
October 2nd, 2005, 08:06 AM
THAI SAUCE



Makes 1 1/2 cups for dip or 2 cups as dressing

Ingredients:

3/8 C. chunky peanut butter
1/4 C. salad oil (for dip) or 1/2 C. + 2 T. salad oil (for dressing)
1/2 C. soy sauce
1/2 C. sugar
8 tsp. white wine vinegar
2 tsp. sesame oil
2 tsp. cayenne pepper
1/4 C. green onion, chopped
Dash coriander
2 T. cilantro, chopped

Blend peanut butter and salad oil in blender using the 1/4 cup oil
if making a dip, or the 1/2 cup plus 2 tablespoons oil if making a
dressing. Add remaining ingredients and whirl until well blended.
Refrigerate.

To serve: Serve with vegetables such as baby carrots, cut-up
jicama and broccoli florets.

B-man :wink:

b-man
October 2nd, 2005, 08:08 AM
THAI SWEET AND SOUR PORK


Ingredients:

2 T. vegetable oil
12 oz. pork tenderloin, thinly sliced
1 small red onion, very thinly sliced
4 cloves garlic, crushed
1 red bell pepper, seeded and diced
3 large ripe plum tomatoes, quartered and thinly sliced
1/2 English cucumber, julienned crosswise
1 C. diced fresh pineapple
2 T. fish sauce
1 T. granulated sugar
2 whole scallions, finely sliced
Freshly ground black pepper to taste
Chopped fresh cilantro for garnish
Lime quarters for garnish
Minced hot chiles for garnish.

Heat oil in large nonstick pan over medium-high heat. Sauté
onions until they soften and color. Add pork and brown quickly.
Stir in garlic and sauté 30 seconds. Add red pepper and sauté
until it begins to soften. Add tomatoes, cucumber and pineapple
and cook a minute or two.

Lower heat and add fish sauce, sugar, scallions and black pepper. Stir well. If mixture seems too thick, add a little water. Sprinkle with cilantro.

Serve with lime quarters and chiles.

Yields 2 servings.

B-man :wink:

b-man
October 2nd, 2005, 08:17 AM
PAD THAI


Ingredients:

12 jumbo shrimp
3 oz. dry rice noodle (3 - 5 mm)
2 oz. fresh bean sprouts
1 oz. chopped (1") green onion
Fish sauce to taste
3 oz. oyster sauce
3 vinegar
2 T. sugar
2 T. preserved turnip
2 T. crushed peanuts
1 T. paprika
2 large eggs
1 tsp. red chili (if you like it HOT)
1/2 lemon

Presoak the noodles for at least 30 minutes in room temperature
water. They should be soft yet firm. Heat and season the wok.
Add the shrimp and grill for 90 seconds. Add the eggs. When the
eggs are not quite finished, add the noodles, sugar, peanuts,
turnips and paprika.

Stir fry for approximately 45 seconds or until all ingredients are
mixed together and the noodles are wilted. Add the fish sauce,
oyster sauce and vinegar. Follow with the bean sprouts, green
onions and red chili. Stir fry quickly ensuring everything in mixed
together. If you like wet noodle dishes, deglaze with 5 ounces
water stock. If you like firmer dry noodles, deglaze with only
2 ounces water stock.

Place on serving plate and garnish with more bean sprouts and
a lemon wedge.

B-man :wink:

b-man
October 2nd, 2005, 08:19 AM
CHICKEN COCONUT SOUP (Kai Tom Kha)


This soup is so wonderful: rich, satisfying, creamy and hot. It
must be the National soup of Thailand!

(Yield: 3 Servings)

Ingredients:

1 lb. boneless chicken breast (sliced into thin 1 1/2 -inch strips)
3 T. Tom Kha Paste
1 can (13.5 Fl.) coconut milk
1 can (15 oz) straw mushroom, drained
1 stalk lemon glass (cut into 2 inches long)
1 stalk galangal (sliced thinly into 1-inch stripes)
2 tsp. fish sauce
1/2 tsp. sugar
3 tsp. lime juice
1 C. water
2 sprigs cilantro
6 red hot chile peppers, cut in half lengthwise [adjust amount to taste]

Trim the base of the mushroom stalks, rinse in cold water, dry
them with towel paper, then cut in half lengthwise.

Boil 1 can of coconut milk with 1 cup of water. Add Tom Kha
Paste, lemon glass, galangal; stir well. Reduce heat to
medium-low; add chicken and cook for 3 minutes.

Add straw mushroom and cook for 30 seconds. Turn the
heat off. Season with fish sauce, sugar, and lime juice.
Garnish with red hot chile peppers and some cilantro leaves.

Serve immediately.

B-man :wink:

b-man
October 2nd, 2005, 08:22 AM
THAI COCONUT LIME DIPPERS

Ingredients:

Dippers:

1 1/2 lb. pork tenderloin
Nonstick cooking spray
1 T. water
1 T. rice vinegar
1 T. low-sodium soy sauce
1 T. honey
2 C. sugar snap peas, trimmed

Fondue:

1 tsp. sesame oil
1 T. minced, peeled fresh ginger
3 garlic cloves, minced
1 (16-oz.) can chicken broth
1/4 C. all-purpose flour
1/4 C. water
1 C. coconut milk
1 tsp. grated lime zest
1/4 C. fresh lime juice
1 1/2 T. brown sugar
1/8 tsp. salt
1/8 tsp. crushed red pepper
3 C. hot cooked rice

Preheat oven to 425ºF.

To prepare the dippers, trim the fat from the pork. Spray a rack
that will fit in shallow roasting pan with nonstick cooking spray.
Place the pork on the rack. Line the bottom of roasting pan with
foil; place rack in the pan; set aside.

In a small bowl, combine the water, vinegar, soy sauce and
honey; brush the mixture over the pork. Insert a meat
thermometer into the thickest part of pork. Bake for 30 minutes
or until the thermometer registers 160ºF. Remove from oven,
let stand 5 minutes, then cut the pork into bite-size pieces.

Meanwhile, cook the sugar snap peas in boiling water for
1 minute or until crisp-tender. Drain and rinse with cold water.

To prepare the fondue, heat the sesame oil in a medium
saucepan over medium-high heat. Add the ginger and garlic and
sauté 30 seconds. Stir in the chicken broth, bring to a boil and
cook for 2 minutes. Remove mixture from heat.

Lightly spoon the flour into a dry measuring cup and level with a
knife. Combine the flour and water, stirring well with a whisk. Add
the flour mixture, coconut milk, lime zest, lime juice, brown sugar,
salt and crushed red pepper to the ginger mixture; cook over
medium heat 8 minutes or until slightly thick and bubbly, stirring
frequently. Pour into a fondue pot. Keep warm over low flame. Dip
pork and peas into fondue.

Spoon the rice into the fondue pot after the dippers are eaten.
Heat 1 minute and ladle into soup bowls. Yields 6 servings.

note: This fondue is really a two-course meal. After you've
dipped all the pork and snap peas, add rice to the pot. It will soak
up the flavor of the seasoned pork and create a delicious, soupy
side dish.

B-man :wink:

b-man
October 4th, 2005, 10:13 AM
THAI SHRIMP SALAD


Ingredients:

3 C. water
1 lb. fresh or frozen shrimp in shell
2 T. sliced green onion
1 T. finely chopped lemon grass
3/4 tsp. chopped, seeded red chile pepper
1 clove garlic, minced
1 T. lemon juice
1 T. fish sauce
1 tsp. oil
Lettuce

In saucepan bring water to boil. Add shrimp and simmer for
2 to 3 minutes or until shrimp turn pink. Drain. Shell and devein.

In bowl combine green onion, lemon grass, chile pepper, garlic,
lemon juice and fish sauce. Add oil. Mix well. Add shrimp. Toss to
coat well. Cover and chill.

Toss again before serving. Serve on lettuce-lined plate.

Makes 3 or 4 servings.


B-man :wink:

b-man
October 4th, 2005, 10:46 AM
THAI PORK WITH CELLOPHANE NOODLES



Ingredients:

3/4 C. cellophane noodles
5 T. stock
2 T. fermented black beans, rinsed and chopped
1 T. mirin (sweet rice vinegar)
2 tsp. cornstarch
1 clove garlic
1 thin slice ginger root
3/4 lb. lean pork, sliced paper thin
1 C. shredded spinach
1/4 C. chopped water chestnuts
1/4 C. slivered sweet red pepper

In a medium mixing bowl, cover the noodles with hot water and let
them soak for 20 minutes. Drain. Cut into 1-inch pieces with
scissors.

Combine 2 tablespoons of the stock with the beans, mirin and
cornstarch.

In a wok or large nonstick frying pan, cook the garlic and ginger
in the remaining stock for 1 minute over medium-high heat. Discard
the garlic and ginger. Stir-fry the pork and noodles for 3 minutes or
until pork is cooked through. Add the spinach, water chestnuts,
peppers and bean mixture. Toss to heat through. Serve
immediately.

Serves 4.


B-man :wink:

b-man
October 4th, 2005, 02:04 PM
ASIAN HONEY-TEA GRILLED SHRIMP


Ingredients:

1 1/2 lb. medium shrimp, peeled, deveined
Salt
2 scallions, thinly sliced
1 C. brewed double-strength orange spice tea, cooled
1/4 C. honey
1/4 C. rice vinegar
1/4 C. soy sauce
1 T. peeled, finely chopped fresh ginger
1/2 tsp. freshly ground black pepper

In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger
and pepper, to make marinade. Remove 1/2 cup marinade; set
aside for dipping sauce.

Add shrimp to marinade remaining in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 30 minutes or up
to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp
onto 8 skewers, dividing evenly. Grill over medium hot coals 4 to
6 minutes or until shrimp turn pink and are just firm to the touch,
turning once. Season with salt, to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup
marinade in small saucepan. Bring to a boil over medium-high
heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green
onions.

Makes 4 servings.

Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg chol.,
511 mg sodium

B-man :wink:

b-man
October 4th, 2005, 02:50 PM
THAI BEEF RIBBONS


Ingredients:

1 lb. beef flank steak
1/3 C. teriyaki sauce
1 clove garlic, minced
1/4 tsp. crushed red pepper
1 T. finely chopped ginger root
1 T. vegetable oil
1 tsp. sesame seed, toasted

Soak thirty 6-inch bamboo skewers. Combine teriyaki sauce,
ginger root, oil, garlic and red pepper.

Cut steak across the grain into 1/4-inch thick slices; place slices in
plastic bag. Pour marinade over steak, turning to coat. Tie bag
securely and marinate 15 minutes.

Pour off marinade. Thread each slice onto a bamboo skewer.
Place ribbons on rack in broiler pan so surface of meat is 3 to
4 inches from heat. Broil 2 minutes on each side. Sprinkle with
sesame seed.

Makes 15 appetizer servings of 2 ribbons each.

Contains 64 calories per 2 ribbons.

B-man :wink:

b-man
October 4th, 2005, 03:46 PM
BLACK THAI PORK


Ingredients:

4 boneless pork chops, cut into stir-fry strips
1 C. salsa or picante sauce
1/2 C. peanut butter
2 T. soy sauce
2 T. balsamic vinegar
1 T. molasses
1 T. water
1 T. chili powder
1/2 tsp. ground ginger
1/2 tsp. garlic salt
1/4 tsp. pepper
1 T. vegetable oil
1 T. sesame seed, toasted if desired
2 T. thinly sliced scallions
3 C. hot cooked cellophane noodles or rice

For sauce, in a medium saucepan combine salsa, peanut butter,
soy sauce, vinegar, molasses and water. Bring to boiling, stirring
often. Keep warm.

Meanwhile, in a plastic or paper bag combine chili powder, ginger,
garlic salt and pepper. Add pork strips; shake until pork is coated
with spice mixture.

In a large skillet heat vegetable oil over medium-high heat; cook
and stir pork strips for 2-3 minutes or until cooked through. Spoon
the sauce on to individual plates. Arrange the pork strips on top of
sauce. Sprinkle with sesame seed, then top with green onions.
Serve with noodles or rice.

B-man :wink:

b-man
October 4th, 2005, 04:20 PM
THAI FRIED NOODLES


Ingredients:

1 lb. Thai rice noodles
10 medium size shrimp, shelled and cleaned
2 eggs
1 C. bean sprouts
1 T. coarsely ground peanuts
1 T. sugar
1 T. fish sauce
1 T. vinegar
1 tsp. minced garlic
1/2 C. vegetable oil

If dry noodles are used, soak them in warm water for 15 minutes,
then drain.

In a frying pan put all the oil, brown the garlic until light brown,
add the shrimp and cook until well done.

Add sugar, fish sauce, vinegar and stir together. Add eggs, break
in the yolk, then add noodles and fry until noodles turn orange.

Add the bean sprouts to the mixture and fry until bean sprouts are
cooked (about 1 to 2 minutes).


B-man :wink:

b-man
October 4th, 2005, 05:36 PM
THAI EGG ROLLS

Ingredients:


1 whole chicken breast, deboned
1 small head cabbage
6 carrots
Egg roll wrappers
2 cloves garlic, minced
Soy sauce
Wesson oil
Salt and pepper
1 beaten egg

Dice the chicken breast. Shred cabbage and carrots.

Heat oil in large skillet, add minced garlic and few tablespoons
soy sauce plus salt and pepper. Stir-fry chicken approximately
10 minutes or until brown.

Remove chicken to paper towels to drain.

Stir-fry cabbage and carrots for a few minutes in same pan.
Remove vegetables to paper towels to drain.

Combine chicken with vegetables in egg roll wrappers. Use a
beaten egg to stick edges together. Deep fry in hot oil until
golden brown.

B-man :wink:

b-man
October 4th, 2005, 06:53 PM
FRIED LUMPIA (FIlipino)

This is good with either pork or shrimp. Be sure to set aside enough time to prepare the rolls.

Ingredients:

1 lb. ground pork or chopped shrimp
1/4 C. chopped water chestnuts
1/2 C. finely chopped onions
1/4 C. minced fresh mushrooms
2 egg yolks
3 tsp. soy sauce
1/4 tsp. garlic salt, or to taste
Pepper, to taste
Vegetable oil
Fresh spring roll wrappers
Sweet and Sour Sauce with Apricots

Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment.

To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square. Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them. As you complete the roll seal the edges with water. Repeat until all the wrappers and filling has been used up. Deep fry in oil until golden brown.

Serve hot with Sweet and Sour Sauce. Makes 50 rolls.

LUMPIA (Philippine Egg Rolls)

Wrappers (Doilies)

3 C. flour
5 C. water, less 2 T.
Salt, to taste

Filling

3/4 lb. ground pork or beef
5 oz. raw shrimp, chopped
1 small onion, chopped
1 (8 oz.) can water chestnuts, drained and finely chopped
1 (4 oz.) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 oz.) can bean sprouts, drained
1/2 C. raisins, chopped
Salt and pepper, to taste
1 egg white, lightly beaten
Vegetable oil

Lumpia Sauce

2 C. pineapple juice
1 C. catsup
1/2 tsp. vinegar
1 T. brown sugar
1 tsp. hot pepper sauce
1/2-inch cube ginger, crushed
1/4 tsp. salt
1 T. cornstarch

To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water.

Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled.

Before filling, cut off excess batter to make a perfect circle.

To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.

Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.

Deep fry in vegetable oil heated to about 375°F until rolls are golden.

Drain thoroughly on paper towels and serve with sauce.

B-man :wink:

echarest
October 8th, 2005, 12:02 AM
ASIAN POT STICKERS
1 tablespoon olive oil
1/4 cup julienned carrots
1/2 cup shredded Napa cabbage
1 cup crawfish tails
2 teaspoons minced shallots
1 teaspoon chopped garlic
1 tablespoon sesame oil
1 tablespoon cilantro leaves
1 tablespoon chopped peanuts
Salt and pepper
24 wonton wrappers
1 cup Ginger Soy Butter Sauce
Long chives

In a sauté pan, heat the olive oil. When the oil is hot, add the carrots,
cabbage and crawfish. Season with salt and pepper. Sauté the mixture for 2 minutes. Add the shallots and garlic and sauté for 1 minute. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts. Season with salt and pepper. Bring a pot of salt water to a boil. Spoon a tablespoon of the filling in the center of each wonton wrapper. With water, slightly wet the edges of each wonton. Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly. Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float. Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons. In a sauté pan, heat the 1 tablespoons of olive oil. When the oil is hot, carefully add 1/2 of the wontons, one at a time, and pan-fry the wontons for 1 minute and remove from the pan. Add the remaining oil and continue to pan-fry the remaining wontons. To assemble, spoon 1/4 cup of the sauce in the
center of each plate. Arrange 6 wontons in the center of the sauce. Garnish with long chives.
Yield: 4 appetizer servings

echarest
October 8th, 2005, 12:03 AM
BEEF CHOW MEIN
This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles — although they look similar, wonton noodles don't have the same rich texture.

8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
1 (1/2-lb) piece flank steak
1/4 teaspoon sugar
1/4 teaspoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 tablespoons oyster sauce*
2 teaspoons cornstarch
1/4 teaspoon white pepper
1/2 cup reduced-sodium chicken broth
1/2 cup plus 2 tablespoons peanut or vegetable oil
1 teaspoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
3 scallions, cut into 2 1/2-inch pieces (1 cup)
5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets
Special equipment: a well-seasoned 14-inch wok (preferably flat-bottomed)

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.

Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.

Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.

Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.

*Available at Uwajimaya (800-889-1928).

Makes 4 main-course servings.
Gourmet
September 2005
Inspired by "Chop Suey Chow Mein," Louis Prima, 1953

echarest
October 8th, 2005, 12:04 AM
CHOP SUEY
Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat "job suey," or "in fine pieces," and chef Joseph Herder obliged.
Active time: 1 1/4 hr Start to finish: 1 1/4 hr

2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips

2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots

1/4 cup chicken broth

Vegetable oil
Water
Salt and pepper to taste

Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.

Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.

Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.

Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.

Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

Makes 6 servings.
Gourmet
March 2002

echarest
October 8th, 2005, 12:05 AM
Crab Rangoon Pot Stickers with Hot Mustard Sauce Recipe courtesy Emeril Lagasse, 2003



Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Cook Time: 36 minutes
Yield: 4 dozen
User Rating: No Rating




4 ounces bacon, chopped
1/4 cup minced yellow onions
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
6 ounces crawfish tails
8 ounces cream cheese, softened
4 ounces goat cheese, softened
2 teaspoons soy sauce
1/2 teaspoon hot pepper sauce
1/4 cup chopped green onions
1 tablespoon minced fresh cilantro leaves
2 ounces Monterey Jack, grated
1 pound lump crabmeat, picked over for shells and cartilage
1 package egg roll wrappers
Water
Vegetable oil
Essence, for dusting, recipe follows
Hot Mustard Sauce, recipe follows

In a small skillet, cook the bacon over medium heat until browned and crispy. Add the onions, garlic, and ginger and cook, stirring, until soft, about 1 minute. Add the crawfish, stir, and remove from the heat.
In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and cilantro, and blend together. Add the Monterey Jack and mix well. Fold in the crabmeat, being careful not to break up the lumps. Adjust the seasoning, to taste.

Working 1 at a time, place the egg roll wrappers on a work surface. Spoon about 1/4 cup of the mixture into the center of the wonton and wet the edges. Fold over the sides to form a triangle and press to seal the edges. Set on a baking sheet and cover with a lightly damp cloth to prevent from drying out while assembling the remaining ingredients.

Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. Add the crab rangoons and brown on both sides, about 2 minutes per side. Once the rangoons are well browned, add a little water and cover. Cook an additional 2 minutes.

Arrange the crab rangoons on a platter. Serve hot with the dipping sauce.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup


Hot Mustard Sauce:
1/4 cup Chinese mustard powder
1/4 cup rice wine vinegar
1 tablespoon water
1 teaspoon dark sesame oil
1/2 lime, juiced
1 tablespoon honey
1 tablespoon grated ginger
3/4 cup peanut oil
Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.

echarest
October 8th, 2005, 12:06 AM
Crispy Scallion Potato Pancakes
MAKE-AHEAD
TOTAL TIME: 40 MIN
SERVES: 8 TO 10
Tyler lives on the border between New York City's Chinatown and the Lower East Side, a historically Jewish neighborhood. His potato pancakes—salty and crunchy on the outside, warm and silky on the inside—are a Chinese-Jewish hybrid: part scallion pancake, part latke.
ingredients
4 1/2 pounds baking potatoes, peeled and shredded on the large holes of a box grater
1 bunch of scallions, both white and green parts, very finely chopped
1 large egg white
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegetable oil


directions
Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.
Set two 10-inch nonstick skillets over high heat. Add 3 tablespoons of oil to each skillet. Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weight down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes. Uncover carefully and slide the cakes onto plates. Add 3 tablespoons of the remaining oil to each skillet. Carefully invert the potato cakes and return them to the skillets. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 12 minutes longer. Slide the potato cakes onto a work surface. Cut into wedges and serve.
MAKE AHEAD The potato cakes can be cooked up to 4 hours ahead. Just before serving, cut them into wedges and cook in a nonstick skillet over moderate heat for about 4 minutes per side.

echarest
October 8th, 2005, 12:07 AM
DRUNKEN NOODLES
There isn't a drop of alcohol in this dish — the name refers to how much you'll want to drink to combat the heat. We suggest a nice cold beer or sparkling wine.

2 14-ounce packages 1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

*Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

Makes 6 servings.
Bon Appétit
September 2005
Sripraphai, Queens, New York

echarest
October 8th, 2005, 12:08 AM
Hot and Sour Soup

3 dried wood ears or 4 dried mushrooms
20 dried lily buds, optional
1 boneless, skinless chicken breast half
1 Tablespoon dry cooking sherry
4 cups chicken broth
1/2 cup sliced bamboo shoots (1/2 of an 8-ounce can), drained and cut into matchstick pieces
4 ounces bean curd, drained and cut into 1/2-inch cubes
3 Tablespoons distilled white vinegar
1 Tablespoon soy sauce
1/2 teaspoon ground white pepper
2 Tablespoons cornstarch
3 Tablespoons water
1 egg, lightly beaten
1 teaspoon sesame oil
2 green onions, cut into 1 1/2-inch slivers

1. Place wood ears and lily buds in separate bowls; cover with hot water. Let stand 30 minutes. Drain and squeeze out excess water. Pinch out hard knobs from center of wood ears and discard. Cut wood ears into thin strips. (If using mushrooms, cut off and discard stems; cut caps into thin slices.) Cut off and discard hard tips from lily buds.

2. Cut chicken crosswise into thin slices; sprinkle with sherry. Let stand 15 minutes.

3. Bring chicken broth to a boil in 3-quart saucepan. Add wood ears, lily buds, chicken and bamboo shoots. Reduce heat and simmer, uncovered, 3 minutes. Add bean curd, vinegar, soy sauce and white pepper; cook 3 minutes more.

4. Blend cornstarch and water in a small cup; stir into soup. Cook, stirring, until slightly thickened. Turn off heat. Stirring constantly, slowly pour egg into soup. Stir in sesame oil and onions.

Makes 6 servings.

echarest
October 8th, 2005, 12:12 AM
Kyoto Steak House Fried Rice

64 oz. medium grain milled rice (measuring cup)
12 oz. peas and carrots
1 oz. salt
1 oz. vegetable oil
1 T. ground white pepper
12 oz. chopped sweet yellow onion
2 eggs
butter or margarine

Wash rice until clear water comes up, then mix salt, vegetable oil and white pepper together and then start cooking with rice cooker.

When rice is done, put in the chopped onion, peas and carrots. Now precook is done.

Start on the grill, cook the fried rice. Pour eggs on grill and cook. Chop into small pieces.

Add butter or margarine, soy sauce, then serve.

echarest
October 8th, 2005, 12:13 AM
Mu Shu Veggie Wrap

Serve: One wrap per child; 2 per adult

Yield 8 wraps

4 large eggs, lightly beaten
3 tsp vegetable oil
1 cup pre-sliced sweet red pepper (1 medium)
1 cup pre-shredded carrots
1 cup packaged sliced mushrooms
4 cups packaged broccoli slaw
¼ c (for filling) plus 8 tsp (for wraps) hoisin sauce
2 Tbsp vegetable or beef broth
Eight 7-inch flour tortillas


1. Scramble eggs in 1 tsp oil over medium-high heat until just cooked. Remove eggs from skillet and keep warm.
2. Add remaining 2 tsp oil to skillet and cook pepper, carrots, mushrooms and broccoli slaw until crisp tender, about 4 minutes. Reduce heat to medium.
3. Add the ¼ c hoisin sauce and broth to skillet, mix and heat for 1 minute.
4. Meanwhile, microwave tortillas on high for 15 seconds until soft.
5. Spread 1 tsp remaining hoisin sauce on each tortilla. Divide eggs and vegetable mixture among tortillas and roll up.

Per 1 wrap: 271 calories; 8 g fat

echarest
October 8th, 2005, 12:15 AM
WONTON SOUP

Wonton Filling:
1/2 pound ground pork
1 tablespoon thin soy sauce
2 teaspoons shao hsing wine
Freshly grated black pepper to taste
1/2 teaspoon grated ginger
1/4 teaspoon minced garlic
1 tablespoon cornstarch dissolved in 3 tablespoons water
1 teaspoon sesame oil
Square wonton wrappers
Egg wash
Broth:
1 pound pork neck bones, chopped into large pieces
2 pounds fowl, chopped into large pieces
1 Smithfield ham bone
1 Chinese dried fish (if available)
4 pieces of ducks feet
6 dried chicken wings
1 1/2 pounds combined coarsely chopped: celery, carrots, onions, scallions
Few drops yellow food coloring
1 teaspoon Msg (optional)
2 cups bok choy leaves cut in 1/2inch julienne
1/2 cup Chinese roast pork, slivered


To Make The Wontons:

In a bowl combine all the filling ingredients.

Open the wonton wrappers and keep them under a dampened cloth.

Place a wrapper on a surface with a corner pointing toward you. Brush the egg wash along the four edges of the wrapper. Place a second wrapper on top and press the edges together to seal. Put 2 teaspoons of filling on the center of the wrapper. Pick up the corner closest to you and fold the wrapper over the filling, making a triangle with the long side at the bottom, closest to you. Press down on the edges to seal in the filling while at the same time pushing out any air. Put egg wash on the top of the left tip and the bottom of the right tip. Keeping the wonton flat on the surface, bend the tips toward you and cross them, putting the right tip on top of the left tip. Squeeze together to seal. Repeat with remaining filling.

Reserve prepared wontons on a tray covered with a cloth.

You can keep formed wontons in your refrigerator for up to 3 hours, or, to keep them longer, freeze them on the tray and, when frozen, knock tray on edge of table to loosen them and put them into plastic bag, seal it and return them to the freezer. They will keep for up to 1 month.


To Make The Broth:

Heat 1 gallon or water to a boil in a stockpot.

Add pork neck bones, fowl, ham bone, dried fish, ducks feet, chicken wings, celery, carrots, onions and scallions.

Bring to a boil and simmer 1 1/2 hours, then drain.

To drained stock add yellow food coloring, msg, wontons, bok choy, and slivers of pork. Simmer for 10 minutes and serve.



Yield: 6 to 8 servings

echarest
October 8th, 2005, 12:16 AM
Beef Sukiyaki Noodles
FAST
HEALTHY
TOTAL TIME: 30 MIN
SERVES: 4
In ancient Japan, farmers often used a plow (suki) for grilling (yaki) meat. Thus, sukiyaki was born. In her riff on that dish, Shimbo sears thinly sliced beef in a wok until it's tender, then mixes it with onions, mushrooms, tofu, watercress and fettuccine.
ingredients
1/2 pound dried fettuccine
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons sake
1/4 cup plus 2 tablespoons water
2 tablespoons sugar
2 tablespoons vegetable oil
3/4 pound beef sirloin, thinly sliced across the grain and cut into 2-inch lengths
Salt
1 medium sweet onion, cut into 1/2-inch wedges
8 large shiitake mushrooms, caps only, quartered
3 scallions, cut into matchsticks
1 bunch of watercress, thick stems discarded
1/2 pound (about 1/2 block) firm tofu, cut into 1-inch cubes


directions
In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm.
Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved.
Heat 1 tablespoon of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate.
Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.
WINE Medium-bodied red: 2003 Vasse Felix Adams Road Shiraz.

echarest
October 8th, 2005, 12:16 AM
BENIHANA FRIED RICE
1/2 teaspoon chopped onion
1/3 teaspoon chopped carrots
1/3 teaspoon green onions
4 ounces steamed rice
3 pinches of salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce cooked chicken
1/4 teaspoon sesame seeds
3 pinches of pepper
1 teaspoon soy sauce
Scramble eggs and chop after cooking. Saute chopped onion, green onion and
carrots until done and mix with chopped scrambled egg and chicken. Break off
chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add
sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the
mixture.
Yield: 1 serving

echarest
October 8th, 2005, 12:17 AM
BENIHANA GINGER SAUCE
5 ounces sliced onion, rinsed in running water for 15 minutes
2 ounces ginger, peeled and sliced thinly
1 lemon, peeled and chopped, juice squeezed
2 cups soy sauce
1 cup vinegar
Combine all ingredients into a blender and mix well. May be stored in
refrigerator for up to one week.

echarest
October 8th, 2005, 12:18 AM
JAPANESE COLD NOODLES
Somen
Active time: 20 min Start to finish: 1 hr

In a six-part series in 1975, correspondent Elizabeth Andoh taught us about the reverent seasonality of Japanese cuisine. It was with this summer recipe that many of us learned that noodles as well as rice are eaten in Japan. The concept of icy-cold noodles took only one taste to grasp: Andoh's recipe for somen is one of the lightest and most refreshing pasta preparations we've ever had.

For dipping sauce
2 cups unseasoned dashi (Japanese soup stock)
5 tablespoons usukuchi shoyu (Japanese light soy sauce)
3 tablespoons sugar
2 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons shoyu (Japanese soy sauce)

For somen
3 bundles somen (thin white wheat noodles), paper wrapping discarded

Accompaniments: finely grated peeled fresh ginger; minced scallion; shredded fresh shiso leaves; sesame seeds

Make dipping sauce:
Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.

Cook somen:
Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.

To serve somen:
Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.

Makes 6 servings.
Gourmet
July 1975; reprinted September 2001

echarest
October 8th, 2005, 12:18 AM
WASABI OIL



1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
Water
1/2 cup canola oil



In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil.

echarest
October 8th, 2005, 12:19 AM
Spicy Udon and Clam Soup
FAST
HEALTHY
TOTAL TIME: 30 MIN
SERVES: 4
This dish is based on the classic Korean noodle soup kal gooksu (or "knife noodles," so named because the handmade dough is cut with a knife). In the traditional version, any spicy seasoning would be served on the side, but Lee opts to mix hers right into the bracing soup, adding spinach for extra flavor.
ingredients
1/2 pound dried udon
2 garlic cloves, minced
2 teaspoons Asian sesame oil
1 1/4 teaspoons Asian chili-garlic sauce, plus more for serving
1 teaspoon pure ancho chile powder
Pinch of sugar
Salt
2 cups clam broth
2 cups water
24 littleneck clams, scrubbed
4 ounces baby spinach (4 cups)
2 scallions, thickly sliced


directions
In a large saucepan of boiling salted water, cook the udon until al dente, about 6 minutes. Drain, shaking out the excess water.
Meanwhile, in a large saucepan, combine the garlic, sesame oil, 1 1/4 teaspoons chili sauce, chile powder, sugar and a pinch of salt. Add the clam broth and water and bring to a boil. Add the clams and cook until opened, about 5 minutes; transfer the clams to a bowl.
Add the spinach, scallions and udon to the broth and cook until the spinach is wilted, 1 minute. Ladle the udon soup into 4 bowls and top with the clams. Pass extra chili sauce at the table.
WINE Light white with a mineral edge: 2004 Sigalas Santorini.

echarest
October 8th, 2005, 12:20 AM
Vegetable Noodle Tangle

TOTAL TIME: 30 MIN
SERVES: 4
There are many traditional Korean ingredients here: sesame oil, chopped scallions, toasted sesame seeds. somen, a thin Japanese wheat noodle, is commonly used in Korean cooking too. It is perfect for slurping up along with the zucchini, cucumbers and carrots. If you want an extra dose of authentic flavor, add some spicy Korean chili paste before serving.
ingredients
1 pound dried somen
1/3 cup soy sauce
2 tablespoons Asian sesame oil
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
3 small zucchini, thinly sliced crosswise
Salt
3 carrots, coarsely shredded
3 scallions, coarsely chopped
2 Kirby cucumbers, seeded and coarsely shredded
Toasted sesame seeds, for serving


directions
In a large saucepan of boiling salted water, cook the somen until al dente, about 4 minutes. Drain and rinse under lukewarm water. Shake well and transfer the somen to 4 soup bowls.
In a small bowl, combine the soy sauce with the sesame oil and sugar and stir until the sugar is dissolved.
In a large skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the zucchini, season with salt and cook over high heat until softened and just beginning to brown, 5 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of oil to the skillet. Add the carrots and cook over high heat, stirring occasionally, until softened, 5 minutes. Transfer to the bowl with the zucchini. Add the scallions and toss. Mound the vegetables on the noodles and drizzle the soy mixture on top. Garnish with the cucumbers and sesame seeds and serve.
WINE Delicate, floral white: 2004 Cecchi Litorale Vermentino.

echarest
October 8th, 2005, 12:22 AM
Cellophane Noodle and Vegetable Salad

TOTAL TIME: 45 MIN
6 SIDE-DISH SERVINGS
The Good News This refreshing, crunchy salad combines a slew of nutrient-rich ingredients, including carrots (for vitamin B6 and beta-carotene) and mung bean sprouts (for iron, folate and potassium).
ingredients
Four 1.75-ounce packages dried cellophane noodles
2 tablespoons sesame seeds
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons Asian sesame oil
6 ounces jicama, peeled and julienned
2 medium carrots, julienned
2 scallions, thinly sliced
1 medium cucumber—peeled, seeded and cut into 1/3-inch dice
1 jalapeño, seeded and minced
1 cup mung bean sprouts
Salt and freshly ground pepper
1/2 cup chopped roasted salted peanuts


directions
Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; drain. Using scissors, cut the noodles into 6-inch lengths.
In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil.
Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain. Return the noodles to the pot, fill it with cold water, then drain again. Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve.
NOTES One Serving 328 cal, 14 gm total fat, 1.9 gm saturated fat, 47 gm carb, 5 gm fiber.

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Recipe by Shaun Danyel Hergatt
From The Asian Spa Experience
This recipe originally appeared in September, 2005.

echarest
October 8th, 2005, 12:23 AM
Quick-Braised Eggplant with Coconut Milk and Scallions

TOTAL TIME: 25 MIN
SERVES: 6
Phan created this quick wok-braised dish by chance when he ran out of cooking space on his restaurant grill. Adding unsweetened coconut milk (a staple in southern Vietnam) to the eggplant after it's stir-fried keeps the texture silky.
ingredients
1/4 cup canola oil
1 medium onion, quartered lengthwise and thinly sliced crosswise
2 teaspoons minced garlic
1 1/4 pounds Asian or Italian eggplants (about 4), cut into 3-by-1/2-inch pieces
1/4 cup Chinese cooking wine, sake or water
1/2 cup Vietnamese Stir-fry Sauce
1/2 cup plus 2 tablespoons water
1/4 cup unsweetened coconut milk, stirred just before using
2 teaspoons Asian chili paste
4 large scallions, white and tender green parts only, cut into 3/4-inch lengths


directions
Heat the canola oil in a large skillet or a wok until small puffs of smoke begin to appear. Add the onion and garlic and stir-fry over high heat until the onion is just crisp-tender, about 1 minute. Add the eggplant and stir-fry until browned in spots and just tender, about 5 minutes. Add the Chinese cooking wine and cook until nearly evaporated, about 1 minute. Add the Vietnamese Stir-fry Sauce, water, coconut milk and chili paste. Cook over high heat, stirring occasionally, until the eggplant is very tender and the sauce is slightly reduced, about 5 minutes longer. Add the scallions and cook for 30 seconds. Serve the eggplant hot.
MAKE AHEAD The eggplant can be refrigerated overnight. Reheat gently before serving.

SERVE WITH Steamed jasmine rice.

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Recipe by Charles Phan
From Vietnam {omitted} la Cart
This recipe originally appeared in September, 2005.

echarest
October 8th, 2005, 12:23 AM
Vietnamese Stir-fry Sauce

TOTAL TIME: 10 MIN
MAKES ABOUT 1 3/4 CUPS
Phan uses this unbelievably simple, three-ingredient sauce in almost every stir-fry. Its key ingredient is a fish sauce that lends a faintly nutty, richly pungent and quintessentially Vietnamese character to the dish.
ingredients
1 1/2 cups chicken stock, preferably homemade
1/4 cup plus 1 tablespoon Asian fish sauce
1 tablespoon sugar


directions
In a small saucepan, bring the stock to a boil. Remove from the heat and add the fish sauce and sugar; stir until the sugar is dissolved. Let cool.
MAKE AHEAD The sauce can be refrigerated for up to 2 days.

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Recipe by Charles Phan
From Vietnam {omitted} la Cart
This recipe originally appeared in September, 2005.

echarest
October 8th, 2005, 12:24 AM
Stir-fried Baby Bok Choy with Shiitake Mushrooms

TOTAL TIME: 15 MIN
SERVES: 6
Charles Phan prefers tender baby bok choy but if you can only find mature heads, separate the leaves from the stems, cut the stems into 1 1/2-inch pieces and stir-fry them separately so the leaves don't overcook.
ingredients
1/4 cup plus 2 tablespoons canola oil
2 large garlic cloves, minced
6 ounces shiitake mushrooms, stems discarded, caps cut into 1-inch pieces
1 1/2 pounds baby bok choy, leaves separated from the stems
1/4 cup plus 2 tablespoons Chinese cooking wine
3/4 cup Vietnamese Stir-fry Sauce


directions
In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear. Add the garlic and stir-fry over high heat for 10 seconds. Add the shiitake and stir-fry for 1 minute. Add the bok choy and stir-fry until crisp-tender, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce and cook until the bok choy is tender but still bright green and the sauce is slightly reduced, about 4 minutes longer. Serve hot.
SERVE WITH Steamed jasmine rice.

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Recipe by Charles Phan
From Vietnam {omitted} la Cart
This recipe originally appeared in September, 2005.

echarest
October 8th, 2005, 12:25 AM
Some years ago, former Moosewood cooks Ashley Miller and Bob Love introduced this popular dish to the rest of us. They had discovered it in Chinese cooking classes with Stella Fessler, one of our Ithaca mentors. We've been grateful for it ever since.Today, similar spicy noodle salads seem to be on the menus of most Asian restaurants and every slightly trendy café, but it is still a favorite with us and we think you'll be glad to learn how easy it si to make at home. Serves 4 to 6½ pound whole-wheat spaghetti, soba (buckwheat) noodles, or linguini¼ cup peanut butter (or a mixture of peanut butter and tahini)¼ cup warm water3 tablespoons tamari soy sauce2 tablespoons wine vinegar (preferably rice wine vinegar)1 tablespoon dark sesame oil1 teaspoon hot chili oil2 cups fresh mung bean sprouts1 cucumber, peeled, cut lengthwise, seeded, and cut into crescent sliceschopped scallionstoasted sesame seeds Cook the pasta al dente in salted water. Drain it and rinse with cold water. Mix the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles with the bean sprouts, cucumbers, and sauce. Top with chopped scallions and/or toasted sesame seeds, if desired. This dish is most flavorful served at room temperature. Spicy Szechuan Noodles are attractive served on crisp leaves of romaine. We usually serve it with steamed or blanched carrots and broccoli marinated in a ginger, soy sauce, sesame oil and vinegar dressing.Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.

b-man
October 9th, 2005, 01:00 PM
THAI RESTAURANT EVIL JUNGLE PRINCE


Ingredients:

1/2 lb. any combination of bell peppers, string beans, water chestnuts, bamboo shoots, mushrooms, miniature corn, asparagus and zucchini
2 to 6 dried chile peppers
Zest of 1/2 lemon
2 bay leaves
2 T. oil
1/2 C. coconut milk
1/4 tsp. salt
10 to 15 sweet basil leaves
1 C. chopped cabbage, slightly steamed

Cut vegetables into thin strips. Process (or grind) chiles,
lemon zest and bay leaves together. Sauté in oil 3 or
4 minutes. Stir in coconut milk; stir for 2 minutes. Add
vegetables and cook for 5 minutes. Stir in salt and basil leaves.

Serve on a bed of shredded cabbage with sticky rice.

B-man :wink:

b-man
October 9th, 2005, 01:02 PM
THAI SHRIMP SALAD


Ingredients:

3 C. water
1 lb. fresh or frozen shrimp in shell
2 T. sliced green onion
1 T. finely chopped lemon grass
3/4 tsp. chopped, seeded red chile pepper
1 clove garlic, minced
1 T. lemon juice
1 T. fish sauce
1 tsp. oil
Lettuce

In saucepan bring water to boil. Add shrimp and simmer for
2 to 3 minutes or until shrimp turn pink. Drain. Shell and
devein.

In bowl combine green onion, lemon grass, chile pepper,
garlic, lemon juice and fish sauce. Add oil. Mix well. Add
shrimp. Toss to coat well. Cover and chill. Toss again before
serving. Serve on lettuce lined plate.

Makes 3 or 4 servings.

B-man :wink:

b-man
October 9th, 2005, 01:14 PM
SESAME NOODLES WITH THAI PEANUT SAUCE


Ingredients:

1 lb. vermicelli or thin spaghetti
3 T. dark sesame oil
4 green onions, cut in 1/2 inch pieces
1 (1-inch) piece ginger root, pared and quartered
1/3 C. peanut butter (plain or chunky)
1/4 C. soy sauce
1/4 C. tap water or chicken broth
1 T. rice or white vinegar
1 T. vegetable oil
2 T. sugar
1/2 tsp. crushed red pepper

Cook spaghetti as directed; drain and rinse with cold water.
Toss with 2 tablespoons sesame oil (this dish can be served
cold or hot). Do not rinse with cold water if you want a hot
dish, just drain. In food processor, finely chop garlic, green
onions and ginger. Add remaining sesame oil and all
ingredients. Process until thoroughly mixed. Top each
serving of vermicelli or spaghetti with amount of desired
sauce.

B-man :wink:

b-man
October 9th, 2005, 02:27 PM
MIA'S ASIAN CHICKEN SALAD


Ingredients:

Thai Dressing (makes 3 cups)

1 cup soy sauce
1 cup rice vinegar
1/2 cup brown sugar
1/4 cup sesame oil
2 teaspoons ginger
2 teaspoons garlic
4 green onions - minced
1 bunch cilantro - minced
1 teaspoon chili paste

Marinate chicken breast with Thai dressing for 4 hours
and cook on grill.

Salad

Napa cabbage
carrot peel
green onions
cooked rice noodles
Thai dressing

Serve grilled chicken on top of salad with dressing drizzled over.

B-man :wink:

b-man
October 9th, 2005, 06:11 PM
JAPANESE EGGPLANT APPETIZER


Ingredients:

1 cup sesame oil
1/4 cup dry white wine
1 small Japanese eggplant, diced
1 shallot, minced
2 cloves garlic, minced
1 T. hoisin sauce
2 T. sherry
12-1 oz. slices Italian bread
Finely minced red bell pepper

Heat the oil and wine in a skillet over medium-high heat. Add the eggplant and sauté for 5 minutes. Cover and steam for 3 minutes. Add the shallots and garlic and sauté for 3 minutes. Add the hoisin sauce and sherry and stir to coat. Toast the bread slices. Place about 1-2 teaspoons of eggplant on each piece of toast. Garnish with red bell
pepper and serve.

Serving size=2 pieces= 174 cals, 3 total fat, 1 sat. fat,
1 chol. 3 fiber

B-man :wink:

b-man
October 9th, 2005, 08:51 PM
JAPANESE ONION SOUP


Ingredients:

1 onion, large
1 egg
Oil
2 cans chicken broth
2 scallions
1 tablespoon butter
1/2 cup flour
1/2 cup milk
1/2 cup mushrooms
2 1/2 cups water
Spinach leaves (optional)
Sliced celery

Slice onion. Make batter with flour, milk and egg. Dip onion into
batter and fry in oil. Saute mushrooms in butter. Combine broth,
water and onions. Bring to a boil and add mushrooms, scallions,
celery and spinach leaves. Cover and boil for 3 minutes.

B-man :wink:

b-man
October 10th, 2005, 09:59 PM
Eurasia Thai Garlic Shrimp

Source: Chef Amarin Reelachart of Eurasia, Virginia Beach, Virginia

Marinade

8 cloves garlic, crushed
2 tablespoons cilantro, minced
1 teaspoon white pepper
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar

In a large bowl, combine all marinade ingredients and mix well. Add shrimp and marinate for about 10 minutes.

Other ingredients

1 pound shrimp, peeled and de-veined
3 tablespoons oil
1 tomato, cut into slices or wedges
1 cucumber, sliced

Heat a large sauté pan or wok and add oil. Remove shrimp from marinade and sauté for about four to six minutes, or until done.


B-man :wink:

b-man
October 18th, 2005, 12:56 PM
Vietnamese Nuom Chuc Sauce


Prepare this sauce two hours before serving for the best flavor. The leftover sauce will stay stored in the refrigerator in a covered glass container for one week.

Number of Servings: 4
Serving Size: 2 Tbsp.

Ingredients:

rice wine vinegar - 1 tbsp
lime juice - 1 tbsp
prepared fish sauce - 2 tbsp
water - 2 tbsp
sugar - 1 tbsp
dry white wine - 1 tsp
sugar - 1 tbsp
clove garlic, minced - 1
cayenne pepper - 1/4 tsp
finely julienned carrot - 1 tbsp
finely julienned green onion - 1 tbsp

1. Combine all the ingredients in a small, nonplastic bowl and stir until the sugar dissolves.

Exchanges Per Serving

1/2 Carbohydrate

Nutrition Information

Amount per serving
Calories 24
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 316 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 5 g
Protein 1 g

B-man :wink:

b-man
November 2nd, 2005, 05:28 AM
Thai Banana Salsa with King Prawns


Prawns are served with a delicious salsa made with bananas, cucumbers, and an exotic blend of flavorings.

Serves 4
Prep time: 15 minutes
Cook time: 3 minutes

Calories: 272.27
Calories from Fat: N/A
Total Fat: 2.21 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 26.30 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 36.79 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients:

2 bananas, peeled and thinly sliced
2 cucumbers - peeled, seeded, and diced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 teaspoon finely chopped fresh ginger root
1 fresh red chile pepper, thinly sliced
1/4 cup lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1-1/2 pounds tiger prawns, peeled and deveined


1. In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.

2. In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.

3. Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

B-man :wink:

Shadows
November 5th, 2005, 11:08 AM
Recipe Name: VIETNAMESE SPICED PORK
Category: ETHNIC
Serves: 4

SOURCE ETHNICGROCER

1 pound( Pork tenderloin

Marinade:

1/2 teaspo Cinnamon ground
1/2 teaspo Anise freshly ground
1 tables Ginger chopped
1 tables Sugar
1/2 teaspo Garlic chopped

Accompaniments:

Lettuce leaves
Mint leaves
Cilantro leaves
1 cup(s) Vermicelli noodles cooked

This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside.

Prep Time: 20 Minutes plus 1 Hour Marinating Time
Cooking Time: 15 Minutes

Cut pork into 8 to 10 strips.
Combine marinade ingredients. Add meat and marinate meat for 1 hour.
Grill or broil pork until done, about 10-15.
Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter. To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

b-man
November 10th, 2005, 10:20 PM
Slow Cooked Thai Chicken


Ingredients:

1 to 1 1/2 pounds boneless chicken breasts
3/4 cup salsa *see note
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/2 cup crunchy peanut butter
2 tablespoons fresh cilantro (optional)

Cut the chicken into one inch or so cubes. Place it in the crockpot. Mix the other ingredients except the cilantro and pour over chicken. Cook for 4 hours on LOW or 2 on HIGH. Serve over rice.

Note from contributor: I like Taco Bell's hot sauce that you buy in the store. It's smooth and not too hot like some hot pepper sauces, but you can use your favorite type of salsa. If you can't find or don't have ginger root you can use 1/2 teaspoon ground ginger instead. Cilantro should be minced and added at the last minute.

B-man :wink:

b-man
November 10th, 2005, 10:49 PM
Sticky Thai Chicken

The deceptively simple ingredients in this sauce give off a strong aroma as they cook, but the result is terrific. The thighs get a dark golden, sticky coating that is irresistible. They’re even good cold the next day.


Ingredients:

2 teaspoons vegetable or peanut oil
4 large red chili peppers, peeled and chopped (may substitute 1 teaspoon dried red pepper flakes)
1 tablespoon freshly grated ginger root
3 tablespoons lime juice (1 large lime)
3 tablespoons Thai or Vietnamese fish sauce
¹/3 cup dark brown sugar
8 boneless, skinless chicken thighs, cut in half
2 tablespoons fresh cilantro leaves (optional)

In a skillet over medium-high heat, heat the oil, chili peppers and ginger, and cook 1 minute. Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute. Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn’t burn. Sprinkle with cilantro, if desired.

Makes 4 servings.

Nutrition: 255 calories, 29 grams protein,17 grams carbohydrates, 8 grams fat, 115 milligrams cholesterol, 2 grams saturated fat, 1,169 milligrams sodium, 1 gram dietary fiber

B-man :wink:

JGB
January 18th, 2006, 09:40 PM
Tom Ka Gai (Coconut Chicken Soup)

The quintessential Thai soup.

Makes 6 servings

Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 35 Min

INGREDIENTS:
3/4 lb boneless, skinless chicken meat
3 Tbsp vegetable oil
2 (14 oz) cans coconut milk
2 cups water
2 Tbsp minced fresh ginger root
4 Tbsp fish sauce
1/4 cup fresh lime juice
1/4 Tbsp cayenne pepper
1/2 tsp ground turmeric
2 Tbsp thinly sliced green onion
1 Tbsp chopped fresh cilantro
=
DIRECTIONS:
Cut chicken into thin strips and saute in oil for to 2 - 3 min until the chicken turns white.
In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne pepper, turmeric and the chicken. Simmer until the chicken is done, (10 -15 min) Sprinkle with scallions and fresh cilantro and serve steaming hot.

Prep Note: The thermostat here is the cayenne pepper. As written it is pretty much 'middle-of-the-road' heatwise....but _I'd_ still make it as listed the first time, taste it; then add _VERY sparingly_ 'till it gets to the "flame level" that your mouth, throat, and tummy think is correct...Happy eating !

Nutrition Info per Serving
Calories: 433, Total Fat: 41.1g
Cholesterol: 38mg, Sodium: 787mg
Total Carbs: 5.6g, Dietary Fiber: 1.7g, Protein: 14.8g

dee1964
August 24th, 2006, 12:00 PM
B-man,
That Pad-Thai recipe looks ok to me but I don't remember my dad using any ketsup in his recipe. Of course the original Thai version uses black soy or oyster sauce to get the brownish color. The version made here in the states uses ketsup to make it more appealing to the American eye. The reason I say this is because I am Thai and the ladies in the street market didn't use it either.

Kitchen Witch
October 17th, 2006, 08:40 AM
KOREAN-STYLE TURKEY WRAPS
Serves 6

cup Hoisin sauce
1/4 cup low sodium soy sauce
2 tbsp. Honey
1 tbsp. Finely grated ginger
2 garlic cloves, minced
1 tsp. Asian chili-garlic sauce
1 tsp. Asian sesame oil
salt and pepper
6 flavored tortilla wraps
1 bunch scallions, cut into 2 in. matchsticks
1 cup slaw mix without dressing
1 cup left over cooked turkey meat, cut into strips
lime wedge for serving

1. Heat the grill. Combine 1/4 cup of the Hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-sauce and sesame oil. Season the sauce with salt and pepper. Toss the scallions and slaw mix with the sauce and set aside.
2. Lay the tortillas on a work surface and arrange equal portions of the turkey and slaw mix on each tortilla and roll them up. Serve with a wedge of lime.

Kitchen Witch
February 25th, 2007, 03:28 PM
Caldereta
(Filipino beef stew)

Yield: 4-6 portions

Beef, round or chuck cubed 2 lbs
White vinegar 1/4 cup
Soy sauce 1/4 cup
Garlic minced 1/4 cup

Onion chopped 1 each
Bell pepper chopped 1 each
Tomato sauce 2 cups
Stock or water 2 cups
Oil 2-3 Tbsp
Potatoes peeled, cubed 2 cups
Peas 1 cup
Liver pt (opt.) 1/4 cup
Salt and pepper to taste



1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Let marinate, refrigerated, for 1-8 hours.
2. Remove the meat from the marinade. Pat the meat dry and reserve the marinade. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing to a plate or bowl.
3. When the beef is all browned, add more oil to the pot if needed and saute the onions and peppers over medium flame until just cooked through. Add the tomato sauce and let simmer 3-5 minutes to cook down somewhat.
4. Add back the browned beef, the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. Add the potatoes, peas, salt and pepper and simmer for another 20-30 minutes until potatoes are cooked through. Add a little more water if necessary.
5. When the beef is tender, remove the pot from the heat and stir in the liver pt. Adjust seasonings and serve hot over rice.

VARIATIONS

* Goat is often used instead of beef when making caldereta. It can also be made with chicken.
* Brown 1/2 lb of sliced chorizo sausage along with the beef and add to the stew.
* Add 1/4 cup pitted green olives along with the potatoes and peas.
* Try adding different vegetables: cabbage, carrots, cassava root.

NOTES

* Caldereta is a comforting beef stew popular in the Philippines during the winter. Every family has its own version. Experiment with the ingredients and try different vegetables.
* Adding the liver pt is not really necessary, but it adds richness to the final dish that is very nice. Small cans of pt can be found in most Asian markets. An acceptable substitute would be liverwurst.

Kitchen Witch
February 25th, 2007, 03:30 PM
Kabocha Nimono
(Japanese simmered pumpkin)

Yield: 4-6 servings

Kabocha squash 1 each, about 2 lbs
Dashi stock 2 cups
Mirin 4-5 Tbsp
Soy sauce or shoyu 2 Tbsp
Sugar 1 Tbsp
Salt to taste


1. Cut the kabocha in half and scoop out the seeds. With a vegetable peeler, peel off some of the outer skin to make attractive stripes of orange and green. Cut the squash into roughly 2"x2" squares.
2. Mix together the dashi, mirin, soy, sugar and salt. Adjust seasoning to taste.
3. Place the squash, skin side down, in a large saucepan. Pour in enough of the dashi liquid to cover the squash by two-thirds. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 10-15 minutes, or until the squash is easily pierced by a sharp knife. Do not overcook or it will become mushy.
4. Serve neatly arranged in individual bowls with a little of the liquid spooned over.

VARIATIONS

* Try other types of pumpkin or hard winter squash.

NOTES

* This is an easy, quick and nourishing way to prepare kabocha squash. This dish is particularly popular in the fall as kabocha comes into season.

Kitchen Witch
June 27th, 2007, 12:17 PM
California rolls

* 4 nori sheets
* 3 cups (15 oz / 470g) sushi rice
* 8 teaspoons ocean trout or flying fish roe
* 1-2 cucumbers, cut into thin, lengthwise slices
* 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
* 1-2 avocados, peeled, pitted and sliced
* 4-8 lettuce leaves, torn or sliced (optional)

Makes 4 rolls (32 pieces)

Thick rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serve rolls immediately they are made as the rice inside expands and the nori tends to split. The rolls will keep for up to half an hour before serving if they are rolled in paper towel and then plastic wrap.

California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area.
1. Lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip.
2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired.
3. Lay 2 shrimp along center, with one-quarter of cucumber strips.
4. Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.
5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free.
6. Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
7. Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.

8. Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.

Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-size pieces. Cut gently to maintain shape.

Kitchen Witch
June 27th, 2007, 12:23 PM
Inside-out California Rolls

* Clingfilm
* 3 half-size sheets seaweed paper
* 1 quantity sushi rice
* Japanese horseradish
* Thinly sliced cucumber
* Flesh of 1 avocado
* 150g / 5 oz crab meat
* Toasted sesame seeds and roe (optional), to garnish

Makes 3 rolls or 18 'pieces'

As its name suggests, California Roll is hardly a classical sushi recipe. It is, however, extremely popular across the United States and elsewhere. It is a superb blend of textures - cooked crab, avocado and cucumber.

Although it is quite possible to make a small roll with sparing amounts of these fillings, inside-out rolls allow for generous servings. A vegetarian version of the California Roll can be made using a combination of cucumber, cooked dried gourd, thinly sliced parboiled carrot, mangetouts and cream cheese!

To prepare the avocado, halve it, cutting around the stone. Remove the stone and using a large spoon scoop out the flesh from each half in one piece. Slice into strips.
1. Cover the sushi mat with Clingfilm. Lay the seaweed paper on top and cover with a thin layer of sushi rice. Dip your fingers in a bowl of rice vinegar-water, then lightly press the rice with your fingers to secure it to the seaweed.
2. Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish.
3. Top with cucumber, avocado and crab meat.
4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and the ingredients in place.
5. Compress and shape the roll.
6. Unroll the mat and remove the Clingfilm, then sprinkle with sesame seeds and roe before cutting into six pieces. Repeat to make 2 more rolls.

Kitchen Witch
June 27th, 2007, 12:24 PM
Chawan-mushi (egg custard)
Ingredients:

* 3 eggs
* 2 3/4 cups cooled soup stock [chicken stock + fish-based stock (powdered or liquid form acceptable) + dash of sake and soy sauce]
* 4 slices of gu (filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled)
* 4 cilantro leaves (also known as chinese parsley)

Servings: 4 persons
Directions

1. Gently beat the eggs using a fork or chopsticks, not an eggbeater.

2. Add soup stock a little at a time while you stir the eggs. It can be lukewarm but not hot.

3. Place a slice of the gu in each cup, and pour in the mixture of egg and soup stock.

4. Place a cilantro leaf on top.

5. Boil water in a steamer, and turn the heat down to medium.

6. Place the cups in the steamer, and steam for approximately 12 minutes.

Try not to overcook; good chawan-mushi shouldn't have any air bubbles.

Kitchen Witch
June 27th, 2007, 12:25 PM
Grilled miso chicken
Ingredients:

* 2 tablespoons light soy sauce (usukuchi shoyu)
* 2 tablespoons sake
* 2 tablespoons mirin
* 2 tablespoons light miso
* 2 green onions, crushed and slivered
* 1 teaspoon minced ginger root
* 1 garlic clove, minced
* 8 boned chicken thighs, skin intact
* 1 tablespoon seven-spice powder (optional)

Preparation/cooking time: 1 1/2 hours

Servings: 4

Miso marinade adds a rich flavor to this country-style grilled chicken. Thigh meat stays moist and tender, but boned chicken breasts are delicious, too. The chicken can be sauteed in a skillet.
Directions

Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

Kitchen Witch
June 27th, 2007, 12:26 PM
Deep-fried Chicken Nuggets (Tori no kara-age)
Ingredients:

* 2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

* 3 tablespoons soy sauce
* 30g (1 oz) root ginger, peeled and grated
* 2 large garlic cloves, peeled and grated
* salt and freshly ground black pepper

For the coating:

* 2 tablespoons cornflour
* 2 tablespoons plain flour
* vegetable oil, for deep frying
* 2 slices lemon, to garnish

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.
1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.
3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.

Kitchen Witch
June 27th, 2007, 12:27 PM
Tori no mizutaki (chicken stew)
Ingredients:

* 1 lb chicken drumsticks chopped into 1-inch pieces (Use cleaver or heavy knife)
* 1 lb tofu, pressed and drained, cut into 1-inch pieces
* 1 bundle watercress
* 1 Chinese cabbage, cut into 2-inch pieces
* 2 cups shirataki (or substitute bean vermicelli, available at your nearest Chinese grocery store)
* 2 cups spring onions, cut into 2-inch pieces
* 1 cup carrots, thinly sliced diagonally
* 8 dried shiitake mushrooms, soaked in water (Keep this water.)
* 1 2 inch x 6 inch kombu seaweed, or
* 2 tsp. dashi powder (not for purists)

Dipping sauce

* 1 cup Kikkoman soy sauce
* 1/2 cup rice vinegar
* 1 lemon

Directions

Add 1 inch of water to a 12-inch table-top skillet (electric or gas, whatever is available). Add the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi powder, add it now (tsk, tsk...). If you soaked the shiitake mushrooms, dump that water in here, too. Anyway, just put whatever you want to eat in the water to cook it until ready. Serve with dipping sauce (just mix what's shown above) and lots of steamed rice. It will make you very warm.

If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavour.

When you are finished, dump some rice into the remaining water and cook gently to make congee. It's soooo good in the morning.

Kitchen Witch
June 27th, 2007, 12:28 PM
Marinated chicken wings
Ingredients:

* 2 lb. chicken wings (cut off the tops of the wings)

[Marinade]

* 2 tablespoons sake or white wine
* 2 tablespoons soy sauce
* 1 tablespoon ginger root, minced

[Sauce] (prepare this 2 to 3 hours before use)

* 1 clove garlic, minced
* 1 tablespoon ginger root, minced
* 4 tablespoons soy sauce
* 2 tablespoons vinegar
* 1 tablespoon sugar
* 1 tablespoon sesame oil
* 2 or 3 stalks green onion, finely chopped
* tabasco to taste (optional)

Cooking time: 1 hour +

Servings: 4

Soy-sauce based chicken wings, hot or mild, can be a great appetizer for a party. The marination step takes some time but the rest is very easy to prepare. This dish goes very well with beer or sake.
Directions

Marinate chicken wings at least 1 hour. Drain off the marinade and bake the wings at 400F on the top shelf of the oven for about 40 to 60 min. Turn the wings a couple of times while baking. Arrange the chicken wings on a plate and pour the sauce over the wings.

Kitchen Witch
June 27th, 2007, 12:28 PM
Oyako-donburi (chicken and egg over rice)
Ingredients:

* 1/4 medium yellow onion, thinly sliced
* about 2 oz. chicken breast, sliced
* Shiitake mushrooms (fresh or dry), thinly sliced, if available
* 2 or 3 snow peas, julienned (cut into long thin strips)
* 2 stalks green onion, chopped in 1 to 2 inch lengths
* 1 egg, beaten

[Dashi]:

* 1/2 tsp dashi no moto, dissolved in 1/2 cup of water, or you may substitute 1/2 cup chicken stock
* 2 tablespoons or more soy sauce*, as needed
* 1 tablespoon or more brown sugar*, adjusted for desired sweetness

* you can adjust these while cooking the vegetables and meat.

* one serving freshly cooked Japanese-style rice

Cooking time: 20-30 minutes

Servings: 1

This dish belongs to the ten-ya-mono category of Japanese recipes. A tenyamono usually consists of gu (topping -- Ed.) which is placed on top of freshly cooked warm rice in a donburi (porcelain bowl). The gu can be any of following: tempura; tonkatsu; beef cutlet; quick-cooked vegetables with with beef, pork, or chicken (sometimes cooked with a beaten egg); or some types of seafood including sashimi (sliced tuna or other variety). O-yako means parent and child, reflecting the use of chicken and egg in this dish.
Directions

In a small skillet, place the sliced yellow onion, sliced shiitake mushrooms and dashi. Cook for 2 to 3 miniutes until the onion is tender. While cooking, add the chicken slices and green onion. When the chicken is cooked, spread the beaten egg over the vegetables and meat. Sprinkle the julienned snow peas on top immediately. Cook until the egg hardens partially or completely, as you like. Pour a little of the sauce on top.

To serve, you may put the rice on a dinner plate and place your gu on top of the rice. Or you may serve it in the same way in a donburi. If you cook for two or more, use a large skillet, divide the gu (topping), then serve.

Kitchen Witch
June 27th, 2007, 12:29 PM
Crabmeat with Wasabi Mayonnaise
Ingredients:

* 1 tablespoon sake
* 1 tablespoon salt
* 8 fresh Alaskan (snow) crab sticks
* ice water, for chilling
* 4 strips of daikon 4 inches by 1/2 inch (10cm by 12mm)
* 16 long chives, stemmed
* 1/4 punnet mustard cress

For wasabi mayonnaise:

* 1 3/4 oz (50g) light mayonnaise
* 1/3 oz (10g) wasabi

Serves 4
Directions

Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled.

Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Place a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.

Hint: Lobster meat can be substituted for crabmeat.

Kitchen Witch
June 27th, 2007, 12:33 PM
Japanese-style curry rice
Ingredients:

* 1 medium yellow onion, sliced
* 2 or 3 potatoes, cut into big or small chunks
* 2 carrots, diced
* 1 cup whole mushrooms
* up to 3/4 lb. beef or other meat, cut into bite-sized pieces
* 1 box curry roux (Japanese brand)
* one serving freshly cooked warm rice

Cooking time: 3 hours

Read the instruction on the box of commercial curry roux and find out what ingredients you need first. You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. The commercial curry roux contains everything, so you do not need to add salt or pepper. Typical ingredients are listed above.
Directions

Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering. When the potates and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with rice.

Kitchen Witch
June 27th, 2007, 12:34 PM
Shredded Daikon
Ingredients:

* Daikon

Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts.

Shredded daikon, one of the most popular garnishes, is traditionally prepared with a vegetable-carving knife. A mandoline can also be used. The cutting technique below can be used for many vegetables.
1. Using a vegetable-carving knife or paring knife, peel a section of daikon. Alternatively, use a peeler.
2. Placing knife at a right angle to work surface, cut daikon into very thin slices.
3. Separate slices and place in bowl of water, or refrigerate in water for 15 minutes. Drain well before using.

Kitchen Witch
June 27th, 2007, 12:34 PM
Dashi, ponzu (Japanese cooking basics)

Here are a few basics of Japanese cooking that are used in other recipes in this section.
Katsuo Dashi (Basic Dashi Stock)
Ingredients:

* 2 1/2 x 1 1/2 in. (6 x 4 cm) dried kelp (konbu)
* 7 cups (1 3/4 liters) water
* 4 cups (50g) dried bonito flakes

Wipe the kelp with a damp cloth, then put it in a saucepan with the water. Bring to a boil uncovered; just before the water comes to a boil, remove and discard the kelp. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock and discard bonito flakes. This stock, which is the basis of many sauces and soups, can be refrigerated for up to 3 days.

Helpful hint: Instant dashi granules (dashi-no-moto) make a quick alternative if small amounts of the stock are needed; however, for soups and stock for simmered dishes, it is preferable to make your own dashi.
Dengaku Miso
Ingredients:

* 1 3/4 cups (500g) red or white miso
* 1/3 cup (100ml) sake
* 1/3 cup (100ml) mirin
* 3 tablespoons (50g) sugar

Put all ingredients into a saucepan, preferably nonstick, and heat slowly, stirring from time to time. When it has come to a boil, reduce heat to a minimum and cook, stirring from time to time, for 20 minutes. Cool and refrigerate for up to 1 month.
Ponzu (Citrus sauce)
Ingredients:

* 3 x 2 1/2 in. (8x6 cm) dried kelp (konbu)
* 1 3/4 cups (450ml) musk lime (ponzu or kala-mansi) juice, or lemon juice
* 1 3/4 cups (450ml) dark soy sauce
* 1/3 cup (90ml) mirin
* 1/4 cup (70ml) tamari soy sauce
* 4 cups (40g) dried bonito flakes

Heat the dried kelp over a gas flame or under a broiler (grill), then put into a bowl with all other ingredients. Refrigerate for 3 days, then strain. Can be stored for up to 1 year. (Bottled ponzu can be purchased in Japanese stores.)
Sweet Vinegar (Amazu)
Ingredients:

* 2 cups (500ml) water
* 1 cup plus 2 tablespoons (275ml) rice vinegar
* 10 tablespoons (150g) sugar
* 2 teaspoons salt

Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.

Kitchen Witch
June 27th, 2007, 12:35 PM
Eggplant Salad with Lemon-flavored Plum Dressing
Ingredients:

* 4 small eggplants, each about 3 1/2 ounces (100g)
* 3 or 4 shiso leaves, finely shredded, optional

Dressing

* 2 tablespoons pickled plum paste
* 3 tablespoons lemon juice
* 2 teaspoons maple syrup
* 2 tablespoons olive oil
* 1 teaspoon salt

Serves 4
Directions

1. Slice the eggplant lengthwise, then cut into bite-sized pieces and soak in water for about 5 minutes. Drain, and squeeze to remove excess liquid.

2. To make the dressing, combine the pickled plum paste, lemon juice, maple syrup, olive oil, and salt, and mix well.

3. Bring a pan of water to a boil, add the eggplant, and cook for 3 to 4 minutes. Alternatively, fry the eggplant in 2 tablespoons of olive oil.

4. Arrange the eggplant on a serving plate, and drizzle with the dressing. Granish with shredded shiso, if available.

Kitchen Witch
June 27th, 2007, 12:36 PM
Flat Fish with Salt (Karei Shio-yaki)
Ingredients:

* 1 1/3 lb (600g) flat fish, such as flounder, sole or pomfret
* 2 tablespoons salt
* Lemon wedge to garnish
* 10 oz (300g) daikon (giant white radish), very finely grated and squeezed to extract moisture

Lotus root garnish:

* 2 oz (60g) fresh lotus root, peeled and thinly sliced
* 3 tablespoons (50ml) Sweet Vinegar*
* 1 red chili, seeds discarded
* 1/3 cup (80ml) ponzu sauce**

Sprinkling fresh fish liberally with salt before grilling helps keep in the moisture.
Directions

Prepare lotus root garnish several hours before it is required. Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate.

Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making it come out in the center and continuing to the head so that the fish has a wave shape. Sprinkle both sides of the fish lightly with salt, then press a liberal amount of salt onto the tail and fins.

Cook the fish over a moderately hot charcoal fire or under a broiler (grill) turning it with the skewer to avoid damaging the skin, until the fish is golden on both sides and cooked through. Serve on a plate garnished with lemon wedge, grated daikon and the marinated lotus root.

* See recipe for Sweet Vinegar

** See recipe for ponzu sauce

Kitchen Witch
June 27th, 2007, 12:36 PM
Green Beans in Sesame Dressing (Ingen no goma-ae)
Ingredients:

* 175g (6 oz.) frozen whole green beans
* a pinch of salt

For the dressing:

* 1 tablespoon toasted sesame seeds
* 1 tablespoon caster sugar *
* 2/3 tablespoon dashi stock **
* 1/2 tablespoon miso paste
* 1 tablespoon soy sauce

Sesame enjoys a reputation of being a healthy food in Japan and both black and white sesame are common ingredients in Japanese cuisine. To toast the seeds for this recipe, simply put them in a frying pan without oil then heat while stirring until the seeds have puffed up and you can smell the distinctive aroma of sesame.
Directions

1. Boil the beans in a pan of water for 5 minutes or until tender.

2. Finely grind the sesame seeds in a pestle and mortar or in a coffee grinder. Add the sugar, dashi, miso paste and soy sauce and mix together well.

3. Toss the green beans in the sesame dressing and serve as a side dish.

* Caster sugar is superfine granulated sugar.

** See the recipe for dashi (Japanese fish stock); you can also make instant dashi from freeze-dried granules, available in many Asian grocery stores.

Kitchen Witch
June 27th, 2007, 12:37 PM
Hiyashi-chuuka (cold Chinese-style noodles)
Ingredients:
[Tare soup]

* 3 tablespoons soy sauce
* 2 tablespoons sugar
* 3 tablespoons white vinegar
* 5 tablespoons chicken stock
* 1 teaspoon sesame oil
* 1 tablespoon Chinese or Japanese hot mustard (optional)

[Gu]

* 2 eggs, fried crepe-style (like a thin omelette), then cut into thin strips
* 2 or 3 slices ham, julienned (cut into thin strips)
* 1/2 cucumber, julienned
* lettuce, thinly sliced (optional)
* 1 small carrot, julienned. Boil and let it cool before serving.
* 2 leaves cabbage, thinly sliced. Boil and let cool before serving.

* 8 oz. angel hair spaghetti

Cooking time: 30 min

Servings: 2

This is an imitation of hiyashi chuuka soba, a favorite summertime dish. [despite its name, actually made with ramen noodles, not soba -- Ed.] The only difference from the genuine hiyashi is the use of spaghetti noodles instead of ramen noodles. You will be surprised that you won't taste that much of difference at all if you have tasted real hiyashi before.
Directions

Cook the spaghetti and keep it cool. Prepare the tare soup and gu as described above. Place cold spaghetti on a plate and garnish with gu. Pour the tare soup over the noodles just before eating.

Kitchen Witch
June 27th, 2007, 12:37 PM
Miso soup variations
Ingredients:
Types of gu and preparation suggestions

* Chinese cabbage, cut into bite-size squares or triangles
* Cabbage, cut into bite-size squares or triangles
* Lettuce, cut into bite-size squares or triangles
* Green onions, sliced
* Onions, sliced
* Leeks, sliced or chopped
* Okra, chopped
* Butternut squash*, thinly sliced
* Snow pea pods
* Green beans*
* Daikon*, thinly sliced
* Potatoes*, thinly sliced
* Sweet potatoes*, thinly sliced
* Mushrooms, sliced
* Bean sprouts
* Tofu, cut into small cubes
* Wakame seaweed
* Natto beans, minced

* These hard vegetables must be cooked for ten minutes or so. Not recommended: green pepper, celery (vegetables with strong flavor)

Cooking time: 15-20 minutes

Servings: 4

This soup is served every morning in Japan, with the flavors of seasonal vegetables. There are several different kinds of miso paste available in the United States. Shiro-miso paste is a mild one and is low in salt. On the other hand, aka-miso is very salty and has a different, stronger fragrance than shiro-miso. Miso soup base is made out of a fish stock called dashi. You can purchase dashi at any Oriental food shop. You can enjoy almost any vegetable with this soup, from lettuce to snow pea pods. Here's a list of vegetables you might want to try in the miso soup.
Tofu, green onion and mushroom miso

Here is a recipe that uses tofu, green onions, and mushrooms.
Ingredients:

* about 30 half-inch cubes tofu
* 4 mushrooms, sliced
* 2 stalks green onions, chopped
* 4 cups water
* 2 teaspoons dashi (nomoto)
* 3-4 tablespoons miso (adjust to taste)

Directions

Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve.

Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso.

Kitchen Witch
June 27th, 2007, 12:38 PM
Naganegi Stuffed with Crabmeat
Ingredients:

* 2 thick naganegi (or leeks)
* 5/6 cup (200cc) water
* 1 teaspoon gelatin
* 1/2 chicken bouillon cube
* 2 tablespoons fresh cream
* 1 tablespoon mayonnaise
* dash sugar
* 3 1/2 ounces (100g) crabmeat, cooked and shredded

Serves 6
Directions

Cut the naganegi into 1 1/2 inch (4 cm) lengths, and add to a saucepan of boiling water for 6 to 7 minutes, until they are slightly soft. Drain and cool. When cool, push out and remove the centers, leaving only about 2 layers of skin.

Combine the water, gelatin, and bouillon cube in a small microwave-safe bowl, cover, and microwave for 1 minute. Take out 2 2/3 tablespoons (40cc) of the gelatin liquid and place it in a separate small mixing bowl, add the fresh cream, mayonnaise, sugar and crabmeat, and mix. Set this bowl into a larger bowl of ice to chill.

When the mixture has jelled, use it to stuff the naganegi pieces. Refrigerate the remaining gelatin mixture for about 2 hours. When chilled, spread it over a serving plate, and arrange the stuffed naganegi on top.
Wine pairing notes

Chardonnay
Vintage Champagne

As with all crustaceans, crab traditionally pairs with lighter whites. However, here combined with the sweetness from the cooked naganegi and mixed with mayonnaise and fresh cream, it requires a medium- to full-bodied white. A premium oak-aged Chardonnay that has undergone malolactic fermentation and battonage (stirring of lees), from a cool climate, such as New Zealand, matches well. The latter vinification techniques create a softer, fuller wine with a rounded acidity that counterbalances the ingredients of the dish.

Kitchen Witch
June 27th, 2007, 12:39 PM
Homemade natto (fermented soybeans)
Ingredients:

* two cups dried soybeans
* water
* one package commercial natto

Preparation time: 2-3 days
Directions

Note: Please read the entire recipe first and make a note of the ingredients and utensils that will be needed. The starter culture must be obtained from store-bought natto, unless you have other sources such as rice straw.

1. Soak two cups of dried soybeans overnight in ten cups of water.

2. Put the soybeans in a stainless steel basket (or colander) and cover it with a piece of cloth slightly larger than the basket.

3. Put the above in a pressure cooker with 3 cups water, and place it on the stove. Turn on the stove.

4. After the pressure cooker starts hissing, turn down the flame so that the hissing is at its minimum level.

5. Cook for 15 minutes (measured from the time the hissing has started).

6. DO NOT OPEN the pressure cooker yet. Allow the pressure cooker and its contents to cool down. If waiting is not your style, place the pressure cooker in the sink filled with cold water. (The soy beans are considered to have cooled down as long as its temperature is below 140 degrees F.)

7. Make sure that the kitchen counter and its surrounding area are absolutely clean. Sterilize a tablespoon with boiling water.

8. Wash your hands and arms - long-sleeved shirts not recommended.

9. Have a package of commercial natto ready.

10. Open the lid of the pressure cooker, peel back the cloth cover to one end of the basket, and using the tablespoon, quickly mix in about two spoonfuls of natto starter with the beans. Replace the cloth cover.

11. Close the pressure cooker lid with its air relief hole uncovered.

12. Place the cooker in a picnic ice-chest and place an electric heating pad over it. Replace the ice-chest cover.

The natto will be ready in between 24 and 48 hours, depending on the temperature of the heating pad. As an alternate heat source, a 7.5-watt lightbulb may be used. If you don't have a pressure cooker, a regular pot may be used. In this case, the cooking time will need to be increased to about two hours, and the amount of cooking water to about six cups.

Kitchen Witch
June 27th, 2007, 12:39 PM
Nikujaga (beef and potato stew)
Ingredients:

* 1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
* 1/3 lb. beef, thinly sliced
* 2/3 lb. yellow onions, sliced (about 1/3 inch wide)
* 1 tablespoon vegetable oil
* 400 cc water (about 1 1/2 cups)
* 3 tablespoons or more soy sauce (to taste)
* 3 tablespoons or more brown sugar (to taste)
* 2 tablespoons sake or white wine

Cooking time: 40 minutes

Servings: 4

Ofukuro no aji -- Mom's cooking: This is a typical Japanese dish served at dinner. The main ingredients are russet potatoes, onions, and beef. The flavoring is based on soy sauce and sugar, very common for a Japanese dish.
Directions

Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are don

Kitchen Witch
June 27th, 2007, 12:40 PM
Oshinko (pickled Chinese cabbage)
Ingredients:

* 1 head Chinese cabbage
* 1/4 cup salt
* 1 tsp dried Japanese chili pepper (optional)
* 1 tsp shottsuru (optional) (fish sauce, available at Southeast Asian food stores, may be substituted. Called nuoc mam in Vietnamese or nam pla in Thai.)

Preparation time: 3 days
Directions

After washing, chop the cabbage into 1-inch pieces. In a glass, Corningware, or any other nonreactive bowl, place the drained cabbage and sprinkle salt over it, making layers. Place a plate over it and put a weight on it (at least 5 lbs.) Leave it for 3 days at room temperature, mixing it once a day and making sure that it is not rotting. If the leaves are withering, there isn't enough salt. After a day or so, there should be lots of liquid. It is ready when the cabbage is partly translucent and soft.

Serve with some katsuobushi (shaved dried bonito) and a little bit of shoyu (soy sauce). It oes very nicely with a traditional Japanese meal.

Most Japanese don't even know how to make this simple tsukemono anymore. It's always available at supermarkets in Japan. You can create your own flavours. My contribution is shottsuru, which was used like shoyu before shoyu was invented. It s made by fermenting fish in a wooden cask with lots of sea salt.

P.S. The amount of salt is for a very large cabbage often seen in Japan. For what I get around here, I use less. Maybe start with 2 tbs of salt and add more if necessary.

Kitchen Witch
June 27th, 2007, 12:41 PM
Peanut cookies and chocolate chip cookies
Peanut cookies
Ingredients:

* 1 3/4 cups cake flour
* 1 stick margarine
* 1 cup brown sugar
* 2 eggs
* a dash of vanilla extract
* 1/2 cup or more peanuts

Directions

Mix the margarine and brown sugar until fluffy then beat in the egg and vanilla. Mix the flour into the batter. Add peanuts and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Let them cool in a refrigerator for 20 min. Bake at 320F for 15 to 20 min.
Chocolate chip cookies
Ingredients:

* 1 3/4 cups cake flour
* 1/4 teaspoon baking soda
* 1 stick margarine
* 1/2 cup and one tablespoon brown sugar
* 1 egg
* a dash of vanilla extract
* 1/4 teaspoon table salt
* 1/2 cup or more chopped walnuts*
* 1/2 cup or more chocolate chips*
* 1/2 cup or more raisins*

* Adjust the amount to taste
Directions

Mix the flour and baking soda by sifting (twice), then set the mixture aside. In a bowl, mix the margarine and brown sugar until fluffy, then beat in the egg and vanilla. Mix the flour and baking soda into the batter. Add the rest of the ingredients (walnuts, chocolate chips, and raisins) and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Bake at 320F for 15 to 20 min.

Kitchen Witch
June 27th, 2007, 12:41 PM
Bite-sized Pepper Steaks
Ingredients:

* 2 tablespoons coarse-ground black pepper
* 2 beef steaks (rib roast or rib eye roast), about 1 pound (450g)
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 1/2 tablespoons sugar
* 4 tablespoons (60 cc) mirin
* 2 2/3 tablespoons (40cc) soy sauce
* 3 buckwheat leaves (or cress leaves) for garnish

Serves 6
Directions

Pat the coarse-ground black pepper onto both sides of the beef until the meat is well coated. Heat the olive oil in a large frying pan, add the garlic, and saute until fragrant. Add the meat and cook until browned on both sides. Add the sugar, mirin, and soy sauce, and cook until the liquid thickens and coats the meat.

Cut the meat into bite-sized cubes and arrange on a serving dish. Garnish with the buckwheat or cress leaves.

Kitchen Witch
June 27th, 2007, 12:42 PM
Japanese-style potato salad
Ingredients:

* 1 lb. russet potatoes
* 1/2 cucumber (see directions)
* 1/2 small white or yellow onion, thinly sliced (see directions)
* 1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)
* 3 large sandwich slices of ham, cut into small squares
* 1/2 cup mayonnaise
* Salt and black pepper to taste

Cooking time: 30-40 minutes

Servings: 4

This potato salad tastes very close to the kind you buy in Japan. You could also add chopped apple slices to surprise your taste buds.
Directions

Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well. Cut the onion into thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.

Kitchen Witch
June 27th, 2007, 12:42 PM
Curry-flavored potato croquettes
Ingredients:

* 1/4 lb. ground meat
* 1 lb. potatoes
* 1/2 medium yellow onion, minced
* 1/2 egg, beaten (to mix with the potato)
* 1 teaspoon curry powder (optional)
* 1 tablespoon oil
* salt, pepper, and nutmeg to taste
* 1/2 cup flour
* 1 egg, beaten (to coat the korokke)
* 2 cups bread crumbs
* enough canola oil for deep-frying
* 8 cabbage leaves, thinly sliced and soaked in cold water until serving time

Cooking time: about 90 minutes

Servings: 4

This looks a lot like a knish; it's basically a piece of dough stuffed with potatoes, meat, or cheese and baked or fried. If my memory is right, it was invented in Japan by a chef who cooked for the Meiji Emperor. I believe the Japanese version of curry rice is also one of his creations.

This recipe uses beef or pork, but substituting canned salmon or tuna should work great. Also, I heard that tarako (cod roe, which has to be baked) can be used, too, if you care for tiny pink fish eggs.
Directions

Boil or microwave the unpeeled potatoes. Place the oil in a frying pan and add the onion. Saute until the onion is tender. Add the ground meat, salt, pepper, nutmeg and curry powder, then saute about 3 minutes until crumbled. Set the meat aside while you peel and mash the potatoes. Thoroughly mix the potatoes and the meat in a large bowl. Divide the potato mixture into eight parts, and shape each portion into a 1/2-inch thick ellipse. Dredge each portion in the flour and pat off the excess flour. Dip them into the egg and then into the bread crumbs on a plate. Deep- fry them at 350F for about 3 minutes on each side until lightly browned. Drain them on paper towels. Serve with thinly sliced cabbage and your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanese tonkatsu sauce).

Kitchen Witch
June 27th, 2007, 12:43 PM
Sushi Rice (Sushi-Meshi)
Ingredients:

* 175g / 6 oz uncooked, matured short-grain rice
* 225ml / 8 fl oz cold water
* 2.5- to 5-cm /1- to 2-in strip dried kelp, wiped clean

For sushi vinegar:

* 1 1/2 tablespoons rice vinegar
* 1 tablespoon caster sugar [superfine granulated sugar]
* 1/2 teaspoon salt

This recipe will make one quantity of rice, which is sufficient for
2 uncut large rolls (futomaki-zushi)
or 4 uncut small rolls (hosomaki-zushi)
or 16 finger sushi (nigiri-zushi)

This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.
1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell.
2. Put the rice, water and kelp in a pan with a tight-fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking.
3. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.
4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
5. Continue cutting - never mashing or stirring - the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.

Kitchen Witch
June 27th, 2007, 12:44 PM
Autumn chestnut rice
Ingredients:

* 2 medium-size dried shiitake mushrooms
* 2 cups rinsed short- or medium-grain rice, preferably shinmai
* 2-1/3 cups water (use 3 tablespoons less water if using shinmai)
* 1 (7-oz.) jar chestnuts in heavy syrup, drained
* 1 small sweet potato, peeled and diced
* 1 teaspoon salt
* 2 tablespoons light soy sauce (usukuchi shoyu)
* 2 tablespoons mirin
* 1 tablespoon toasted sesame seeds
* Radish sprouts (kaiwari daikon) (optional)

Preparation/cooking time: 1 hour

Servings: 3 or 4

Typhoons and red dragonflies are harbingers of Japanese autumn. So are burnished red maple leaves and shinmai, the first rice of the season. Celebrate the majesty of fall and serve this bountiful rice dish, with chestnuts, sweet potatoes and shiitake mushrooms.
Directions

Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. Dice mushrooms. In a 3-quart saucepan, combine rinsed rice and water; soak 15 minutes. Rinse chestnuts to remove syrup. Drain well; cut into quarters. Add mushrooms, chestnuts, sweet potatoes, salt, soy sauce and mirin to saucepan with rice; stir. Bring to a boil. Reduce heat to low. Cover saucepan with a tight-fitting lid. Simmer 15 minutes. Remove from heat.

Let stand, covered and undisturbed, 10 minutes. Carefully break up rice mixture with a dampened wooden rice paddle or spatula. Spoon rice mixture into serving bowls. Sprinkle with sesame seeds and radish sprouts.

Kitchen Witch
June 27th, 2007, 12:44 PM
Japanese-style salad dressing
Oil and Vinegar
Ingredients:

* 1 tbs rice vinegar
* 2 tbs vegetable oil
* 1 tsp sesame oil
* 1 tsp soy sauce
* salt and pepper

Preparation time: 5 minutes
Directions

Combine all ingredients.
Ginger Dressing
Ingredients:

* 1 tbs rice vinegar
* 1 tbs vegetable oil
* 1 tbs sesame oil
* 1 tbs grated fresh ginger
* 1 tsp soy sauce

Preparation time: 5 minutes
Directions

Combine all ingredients.

Kitchen Witch
June 27th, 2007, 12:45 PM
Aromatic Baked Salmon
Ingredients:

* 4 salmon fillets, about 1 pound (450g)
* 4 hajikami pickled ginger shoots

Marinade

* 3 tablespoons soy sauce
* 2 tablespoons sake
* 5 tablespoons mirin
* peel of 1 yuzu, grated

Serves 4
Directions

Place the salmon fillets in a casserole or other wide shallow dish. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the salmon slices, and marinate for 4 to 5 hours.

Preheat the oven to 350F (180C) and cook the marinated salmon for 10 minutes, until golden brown. Serve each fillet with a shoot of hajikami pickled ginger.

Kitchen Witch
June 27th, 2007, 12:46 PM
Scallops in Yuzu (Hotate Yuzu Kama-yaki)
Ingredients:

* 6 oz (160g) fresh scallops, quartered
* 1/2 cup (125g) red Dengaku Miso (see recipe)
* 4 yuzu oranges or mandarins
* 4 white hime radishes, or 4-in (10-cm) piece of daikon (giant white radish), quartered
* 4 teaspoons moro miso or red miso

Directions

Mix the scallops with the dengaku miso. Cut off the top of each yuzu and reserve as a lid. Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture. Set the lid aside and bake the filled yuzu in a 350 degree F (180 degree C, gas mark 4) oven for 15 minutes.

While the scallops are baking, peel the radish and boil in lightly salted water until soft. Drain, cool in iced water and reserve.

Place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.

Helpful hint: Shrimp can be substituted for scallops.

Kitchen Witch
June 27th, 2007, 12:51 PM
Shabu-shabu (quick-cooked beef)
Ingredients:

* 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
* 8 shiitake mushrooms
* 1/2 lb enoki mushrooms
* 1/2 lb shimeji mushrooms
* 1/2 lb shirataki
* 1 lb chinese cabbage
* 1/2 lb watercress, to substitute for spring chrysanthemum leaves
* 1 lb tofu, cut in 1 in. cubes, pressed and drained
* any other ingredients you want to use

Dipping sauce

In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

Cooking time: varies

Servings: 4

Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water
.
Directions

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you're set.

Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.

Enjoy!

Kitchen Witch
June 27th, 2007, 12:52 PM
Preparing jumbo shrimp for nigiri-zushi
Ingredients:

* jumbo shrimp

This is the method to use when preparing jumbo shrimp (king prawns) for sushi. It will cook them the appropriate amount of time and prevent them from curling.

1. Wash shrimp under running water and cut off heads.

Insert a bamboo skewer or long toothpick along shrimp from head to tail, running along legs of shrimp without touching flesh.

Drop shrimp into a pot of salted, boiling water (use enough salt to make it taste like seawater). Boiling shrimp in salted water keeps protein in shrimp. They will sink to bottom and after 3 to 5 minutes will change color and rise to top. (Do not use a lid, or a strong smell of shrimp will remain.)

To check that they are cooked, remove one shrimp from water and squeeze gently. If inside is firm, it is cooked.

Quickly place shrimp in ice water. This gives them a good color and stops flesh from shrinking and becoming hard. When shrimp are cold, remove from ice water and place in a colander.

To remove skewer, use a screwing motion to avoid breaking flesh.

Remove shell from around body, but not tail.
2. To make butterfly cut, lay shrimp down with tail away from you, then cut from head to tail along belly with knife only going halfway in.

3. Use the knife or your fingers to open out and flatten shrimp carefully, without breaking the flesh.

Remove vein and rinse shrimp with mildly salted water. Lay on paper towels to drain.

Note: For sushi rolls and chirashi-zushi, remove tails and cut shrimp in half lengthwise, or leave whole.

Kitchen Witch
June 27th, 2007, 12:52 PM
Okinawan sweet fritters
Ingredients:

* 1 large egg
* 1/2 cup evaporated milk
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1/3 cup light brown sugar
* 1/4 teaspoon ground cinnamon
* 1/3 cup chunky or smooth Japanese bean paste
* 6 cups peanut oil or vegetable oil
* 1/4 cup sugar (optional)

Preparation/cooking time: 15 minutes

Servings: 12 fritters

When I lived in Okinawa, these wonderful fritters seemed to be the specialty of every obaasan, those incorrigible little grandmothers who are the darlings of their families. The nutritious red bean paste keeps this sweet snack soft and moist.
Directions

In a small bowl, combine egg and milk. In a medium bowl, sift together flour, baking powder, salt, brown sugar and cinnamon. Add the egg and milk to the flour mixture; stir until blended. Stir in bean paste. In a wok or shallow pan, heat oil to 350 F (175C). Drop batter into the hot oil by the tablespoonful. Fry fritters 3 to 5 minutes, turning often to brown evenly. Cut open one fritter to be sure the batter is cooked inside. Roll hot fritters in sugar or serve plain. Makes about 12 fritters.

Kitchen Witch
June 27th, 2007, 12:53 PM
Takoyaki (octopus balls)
Ingredients:

* 200g chopped boiled octopus
* cooking oil
* benishoga (pickled ginger) (to taste)
* chopped negi (or scallions) (to taste)
* tenkasu (or rice crispies) (to taste)

[Batter]:

* 450cc water
* 1 piece konbu (kelp), 10cm square
* 15g powdered katsuo-bushi (shaved dried bonito)
* 200g flour
* 2 eggs

[Sauce]:

* commercial takoyaki sauce
* or worcestershire sauce
* or bulldog sauce
* or mayonnaise (Best Foods or Hellman's)

Cooking time: 10-20 minutes

Servings: 50-60 pieces (4-5 persons)

Takoyaki ("octopus balls") are usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups.
[konbu illustration]
Directions - batter

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.
Directions - takoyaki

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

Kitchen Witch
June 27th, 2007, 12:54 PM
Tempura
Ingredients:
[Koromo (batter)]
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.

* 1 egg, beaten
* 1 cup COLD water
* 2 tablespoons dry white wine
* 1 cup flour

Beat the egg and mix with water. Add flour and whisk quickly.
[Tentsuyu (tempura dip)]

* 1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes
* 2 tablespoons mirin. You can replace this with 1 tablespoon sugar
* 2 tablespoons sake or dry white wine
* 1/4 cup soy sauce
* ginger root to taste, freshly grated (optional)

After you boil the dashi, turn off the heat and add the rest of the ingredients.
[Vegetables & Fish]
(ingredients and preparation suggestions)

* Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
* Onions, sliced
* Green pepper, cut into rings or any way you want
* Eggplant, thinly sliced
* Broccoli, prepared as for a for salad
* Green onions, (see mixed vegetable tempura -- kakiage)
* Zucchini, thinly sliced
* Mushrooms, halved, or whole if small
* Green beans, halved lengthwise, or whole
* Asparagus, bite-sized (deep-fry 3 or 4 sticks together)
* Butternut squash, bite-sized thin slices
* Okra, halved lengthwise
* Snow pea pods, whole
* Cod, bite-sized
* Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.
* Scallops, whole if small
* Crab, break shell and expose meat before dipping in batter
* Squid, sliced into rings or strips

Dredge fish in flour before dipping in batter.

Cooking time: 1 hour +

Servings: 4

A long time ago (about 400+ years back), when Japan was trading with Portuguese and Dutch merchants, tempura was introduced to the country as the style in which these merchants cooked vegetables and fish. Tempura was not popular among Japanese people until the late Edo era. A tempura street vendor started to serve tempura-fried fish caught fresh from Tokyo Bay, and it became popular with the common people. Sesame seed oil was mainly used in those days.

It seems very hard to learn the knack of tempura frying. With a little help, though, tempura deep frying can be so simple that you will want to show off to your friends. The main ingredients are vegetables and fish of your choosing. There are a few points that you have to remember: 1) slice the vegetables thin so they can be fried in a short time; 2) you will need a deep, thick-walled pan (a wok is OK) filled about 1 inch deep with peanut oil (try other types of oil if you like, but never add lard or shortening); 3) deep-fry in small batches so you can maintain the temperature of the oil; and finally 4) tempura-fry vegetables at 340F and fish at 360F.

Directions

Heat the oil to 340F or 360F. Dip the vegetables or fish in the batter and place them in the oil. If it is difficult to handle the vegetable chunks, you may use a tablespoon to drop them in. Do not fry too much at a time, in order to maintain the temperature. Take the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables usually take less than two to three minutes. Remember: the thinner the vegetable, the faster it cooks. For fish, the time to pull it out is when the batter turns very slightly brown. It is good idea to do trial frying in the beginning. Taste it and decide how long it will have to be fried. Once you get the timing right, the rest is simple.

Serve with tentsuyu. Tempura is also served with rice. This is called ten-don. Put warm rice in a bowl or on a plate and place tempura on top of the rice. Pour on two or three tablespoons of tentsuyu.

Another popular way of serving tempura is over a bowl of noodles. This is called tempura-udon or tempura-soba, and it is traditional Japanese fast food.

There are many variations in tempura frying. You can mix two or three vegetables and fry them together. This is called kakiage style. So be creative and invent your own style.

Kitchen Witch
June 27th, 2007, 12:55 PM
Yaki-udon (Japanese Seafood Noodle Stir-fry)
Ingredients:

* 400g / 14oz dried udon noodles
* 2 tablespoons sunflower oil
* 175g / 6oz squid, cleaned and sliced
* 450g / 1 lb large cooked prawns, shelled and deveined
* 4 spring onions, roughly chopped
* 225g / 8oz bean sprouts
* 15 fresh shiitake mushrooms, sliced
* 4 teaspoons dried green seaweed, soaked in hot water and drained
* 4 tablespoons bonito flakes
* 4 tablespoons Japanese or light soy sauce
* salt and freshly ground black pepper

Stir-frying coaxes maximum flavour out of seafood ingredients and gives the noodles a smooth, slippery texture.
Directions

Bring water to the boil, add the noodles and cook for 7 to 15 minutes. Rinse under cold water and drain.

Heat the oil in a wok or frying pan until very hot and stir-fry the squid and prawns for 2 minutes. Add the spring onions, bean sprouts, mushrooms and seaweed and stir-fry for 2 minutes.

Add the noodles and remaining ingredients and seasonings, and stir-fry for 1 minute. Divide the noodles and seafood among four plates and serve.

Kitchen Witch
June 27th, 2007, 12:56 PM
Deep-fried Yuba Rolls
Ingredients:

* 8 slices dried yuba, each about 8 inches (20cm) square
* 2 ounces (60g) nagaimo yam, peeled and finely diced
* 8 fresh shiitake or button mushroom caps, finely diced
* 1/2 ounce (15g) carrot, peeled and finely chopped
* 1 teaspoon salt
* dash white pepper
* 2 tablespoons cornstarch
* 2 tablespoons all-purpose flour, dissolved in 2 tablespoons water
* vegetable oil, for deep-frying
* salt, for garnish

Makes 8

Yuba is the skin that forms on the surface of boiled soymilk. Sold dried into sheets, it is a high-protein ingredient with a variety of uses.
Directions

1. Wrap each slice of dried yuba in a wet cloth, and leave for about 30 minutes until soft

2. Place the yam, shiitake, and carrot in a bowl, sprinkle with salt, pepper, and cornstarch, and mix well.

3. Lay out the yuba slices, divide the vegetables into 8 equal portions and place each portion on top of a yuba slice. Fold the yuba over to make rectangular envelopes, and seal using the flour-and-water mixture. Preheat the oil to 340F (170C) and deep-fry the envelopes until golden brown.

4. Cut the yuba envelopes in half and arrange on a serving dish, garnished with salt.

[If yuba is not available, use rice-paper wrappers.]

Kitchen Witch
June 27th, 2007, 12:57 PM
Honeyed Chicken Breasts
Ingredients:

* 1 tablespoon vegetable oil
* 2 tablespoons butter
* 4 chicken breasts, boned
* 1 garlic clove, crushed
* 2 leeks, sliced
* 1 red pepper, cut into strips
* 50g / 2 oz baby corn cobs, halved lengthways
* 2 tablespoons soft brown sugar
* 4 tablespoons honey
* 250ml / 8 fl oz chicken stock
* 2 tablespoons light soy sauce
* 3 pieces bottled stem ginger, sliced
* 2 tablespoons syrup from bottled ginger
* 2 tablespoons garlic wine vinegar
* 2 tablespoons cornflour

Serves 4

This honey and ginger sauce has a wonderful taste and aroma, and complements the poultry perfectly. Try using turkey as a substitute for chicken for an equally delicious dish.
Directions

Heat the oil and butter in a frying pan or wok until the butter has melted. Add the chicken and cook for 5 minutes, turning. Add the garlic and leeks and cook for a further 3 minutes. Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar.

Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes. Blend the cornflour with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear. Cook for a further 2 minutes and serve.

Kitchen Witch
June 27th, 2007, 12:57 PM
Korean Cellophane Noodles with Vegetables (Chapchae)
Ingredients:

* 6 dried wood ear fungus, soaked in hot water for 30 minutes
* 150g / 5oz young, fresh spinach leaves
* 2 Chinese leaves
* 3 fresh shiitake or oyster mushrooms, thinly sliced
* 4 spring onions, thickly sliced diagonally
* 1 small courgette, cut into fine strips
* 1 carrot, cut into fine strips
* 3 tablespoons vegetable oil
* 1 tablespoon sesame oil
* 3 cloves garlic, crushed, finely chopped
* 2 small fresh red chillies, seeded and cut into fine strips
* 200g / 7oz bean thread noodles, soaked in hot water for 5 minutes and drained
* 1 tablespoon Japanese soy sauce
* 1 teaspoon granulated sugar
* salt

This is a colourful, vegetable-packed noodle dish with a multitude of different textures. Once the vegetables have been prepared, it is very quick to assemble and cook.
Directions

Drain the wood ear fungus, and cut out the stems. Thinly sliced.

Add the spinach to a pan of boiling water. Cover and boil for 2 minutes, then drain and rinse under cold water. Drain and squeeze out excess water. Separate the leaves.

Discard the curly outer part of the Chinese leaves. Cut the V-shaped core of the leaves into fine strips. Combine the spinach, wood ear fungus and shiitake mushrooms, spring onions, courgettes, carrot and Chinese leaves.

Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.

Kitchen Witch
June 27th, 2007, 12:59 PM
Pork Spareribs
Ingredients:

* 675g / 1 1/2 lb pork spareribs, cut into 5cm/2in pieces
* 2 tablespoons vegetable oil
* 3 tablespoons dark soy sauce
* 3 tablespoons honey
* 2 tablespoons Worcestershire sauce
* 175ml / 6 fl oz passata
* 1 teaspoon ground ginger
* 2 garlic cloves, crushed
* 1/4 teaspoon Chinese five spice powder
* 3 tablespoons red wine vinegar
* 75g / 3oz soft dark brown sugar
* 2 tablespoons lime juice

Serves 4

These delicious ribs are cooked in a wok with a spicy barbecue sauce.
Directions

Prepare the ribs and heat the oil in a wok. Add the ribs and cook until brown, about 5 minutes. Reduce heat and cook for a further 10 minutes. Place all the remaining ingredients in a saucepan and heat gently to dissolve the sugar.

Pour the sauce into the wok with the ribs. Cover and cook until the ribs are cooked well through, about 30 minutes. Serve immediately.

Southern Belle 2067
July 8th, 2007, 01:54 PM
Asian Oils and Sauces

Chili sauce:

Made from chilies, garlic and vinegar. Add a splash to stir-fry or use it as a spicy dipping sauce.

Peanut oil:

Adds a nutty flavor to dishes. Because it can get to a high temperature before it starts smoking. Peanut oil is terrific for frying foods.

Rice vinegar:

Mild and sweet. Don't confuse this with Chinese rice wine (also called Shaoxing wine) which is used for drinking and cooking.

Fish sauce:

Adds a salty pungent tang to a variety of dishes.

Hoisin sauce:

A sweet garlicky bean sauce used for dipping as well as marinating meat, poultry and fish.

Soy sauce:

An essential Asian ingredient. Put it in just about anything from stir-fry to dressings.

Oyster sauce:

A salty sweet condiment. Drizzle it on cooked vegetables or use as a marinade.

Toasted Sesame oil:

This is a strongly flavored, amber-to-dark brown oil is best combines with another oil for frying or drizzled on top of cooked foods.

Plumb sauce:

Also called duck sauce, this sweet and sour sauce is perfect dipper for egg or spring rolls.

Kitchen Witch
September 22nd, 2007, 07:19 PM
Korean Barbecue Beef


1 lb sirloin steak; boneless
1/4 c soy sauce
1 tb sesame oil
1/2 ts sesame seeds
1/2 ts crushed garlic
1/4 ts pepper
1 lg green onion; chopped
2 tb cooking wine
1 tb sugar
1 sesame oil; for frying


Slice beef into 1/8-inch thick strips. Mix soy sauce, 1 tablespoon
sesame oil, and next 5 ingredients in shallow glass bowl. Add beef.
Marinate in refrigerator for 2 to 3 hours. Stir-fry beef in
additional sesame oil in wok for 5 to 10 minutes or until beef is
brown.

Kitchen Witch
September 22nd, 2007, 07:21 PM
Khai Yat Sai (Thai Omelet)
Yield: 1 Servings


3 ea eggs
1/4 ts pepper
1/4 ts salt

----------------------------FILLING-----------------------------------
3 tb onion, minced
1 lg garlic clove, finely minced
1/4 c green peas
1 md tomato, in 1/2 dice
1/2 c ground pork
1 ts fish sauce (nam pla)
1 ts sugar
1 ts vinegar
1 1/2 tb catsup
1/4 c green onion (bulb and stem) -finely; minced

----------------------------FILLING-----------------------------------


In a pan heat oil, add onion and garlic, frying until
lightly browned. Add pork and fry for 5 minutes, add
peas, tomatoes, and remaining ingredients except the
green onion. Stir and cook for 10 minutes, adding a
few teaspoons of water if the mixture becomes too dry.
In a bowl beat the eggs well, add pepper and salt.
Prepare eggs in omlett fashion, and place above
filling on one side before folding egg over. Garnish
top with chopped onion, and serve Sirhicha hot sauce
on the side. (Khai yat sai)

Kitchen Witch
September 22nd, 2007, 07:23 PM
Khao Pad (Thai Fried Rice)


4 tb oil, vegetable
2 eggs; beaten
1 onion, yellow; chopped fine
3 garlic cloves; crushed
1 lb pork chops; boned, julienned
1/2 lb shrimp, small; shelled and deveined
1 cn crab meat (6.5oz)
1 ts salt
1 ts pepper, black, ground
2 tb fish sauce (nam pla)
2 chilies, red; julienned
2 tb ketchup
4 c rice; cooked
1/2 c scallions; chopped
4 tb coriander; chopped


Heat 2T of the oil in wok and stir-fry eggs as you
would scrambled eggs, set aside. In the same wok, pour
in remaining oil, fry onion and garlic until golden
brown. Add pork, shrimp, crab, salt, pepper, fish
sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs
and rice. Stir well for 2 minutes. Arrange the mixture
on a plate and garnish with scallions and coriander.

lilbitandme
December 6th, 2007, 04:46 AM
Hi everyone!! I was just told by my hubby that he bought 50 DOLLARS worth of "lump" crab to go with the Beef Wellington he ordered for New Years day dinner!!!! I looked up Crab Louis and NO WAY will anyone in my family touch that with a ten foot fork!!! I KNOW we all love Chinese, Asian, Thai food......Does ANYONE have a salad or side dish recipe that would be good?? HELP!!!! (to serve 6 ppl)

Thank you all so MUCH! I never have had to post anything because I have gotten everything I need just by looking......but my head is spinning, LOL!

Thanks again!!
lilbitandme

Kitchen Witch
December 6th, 2007, 10:54 AM
Baked Seafood Au Gratin

1 medium onion, chopped
1 green bell pepper, chopped
1 cup butter or margarine, divided use
1 cup all-purpose flour, divided use
1 pound crabmeat, picked over for shell and cartilage
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp cheddar cheese
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground black pepper to taste
Hot red pepper sauce to taste
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.

Lightly grease a 13 x 9 x 2-inch baking dish; set aside.
In a large saucepan, saute the onion and the pepper in 1/2 cup of the butter or margarine until tender.

Stir in 1/2 cup of the flour and cook over medium heat for 5 minutes, stirring frequently. Add the crabmeat and mix well. Press this mixture into the bottom of the prepared baking dish and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid. Set the seafood aside.

In a large saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.


Butter Sauce for Shellfish

(8 servings)

1 pound butter
3 to 4 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1/3 tsp Tabasco sauce


Melt butter over low heat. Add remaining ingredients and beat well with a fork. Distribute among 8 individual serving cups and serve with steamed hardshell crabs, boiled lobster, etc.


CRAB BAKE

1 (7 oz.) crab meat (pasteurized)
1 (8 oz.) cream cheese
7 drops Tabasco sauce
1/2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
Slivered almonds (optional)

Mix into loaf. Top with slivered almonds. Bake at 450 degrees for 15 minutes (uncovered).


CRAB BALLS

MAKES 35 BALLS

1 lb. crabmeat; flaked
1/4 c. butter, melted
1 t. salt
1/8 t. cayenne pepper
1 t. dry mustard
1 t. parsley flakes
2 t. Worcestershire sauce
1/2 c. dry bread crumbs
2 egg yolks, lightly beaten
1/2 c. flour
Oil for frying

Place crabmeat in mixing bowl. Add butter, salt, cayenne, mustard, parsley, Worcestershire, bread crumbs and egg yolk; mix well. Refrigerate 2 - 3 hours, or until stiff enough to be handled easily. Form mixture into 35 balls. Dredge in flour. Heat several inches of oil to 360* F. in deep fryer; fry balls until golden brown. Drain on paper
towels and serve hot.



Crab Cakes with Chipotle Cream

Makes 24 small or 2 crab cakes. Serve them with chipotle cream.
2 lbs. jumbo lump crabmeat? picked over
1 cup dried breadcrumbs
3/4 cup mayonnaise
3/4 cup diced bell peppers (red, yellow and green)
1/2 cup diced onion
1/4 cup dijon mustard
2 large eggs, beaten lightly
2 T. fresh lime juice
1 T. chopped fresh dill
1 T. chopped fresh parsley
1 T. chopped fresh chives
1/2 tsp. Tabasco
11/2 tsp. salt
vegetable oil

In a large bowl, gently toss together all ingredients except oil and chipotle sauce. Form crab mixture into 24 small cakes, about 2 in diameter or make 2 large ones.

In a large skillet, heat about 1/4 oil over moderate heat until hot, but not smoking. Cook cakes in batches until golden brown, about 2 to 3 minutes per side. Drain on a plate lined with a paper towel. Transfer cakes to a heat-proof plate and keep in a 350F oven until all crab cakes are cooked. Serve crab cakes with chipotle cream.


Chipotle Cream
1 chipotle chile in 1/2 tablespoon Adobo sauce
1/2 tablespoon chopped garlic
1/2 tablespoon chopped shallot
1/4 cup chopped cilantro
1/4 cup seasoned rice vinegar or white-wine vinegar
juice of 1/2 lemon
1 cup canola oil

In a food processor or blender, process all ingredients except oil for 15 seconds. With motor running, add oil in a steady stream until sauce is emulsified. Chill..covered.. until ready to serve.


Crab Creole(Guadeloupe and Martinique)

6 small crabs
Bread crumbs
3 canned pimientos, chopped fine
pinch of mace
1 hot red pepper, chopped, or cayenne pepper to taste
2 tablespoons chopped chervil
1 1/2 tablespoons lime juice
3 tablespoons sherry
freshly ground pepper to taste
3 cloves garlic, crushed
butter

Remove the crab meat from the shells and chop fine. Scrub the
empty shells and reserve. Mash 1 1/2 cups bread crumbs into the
crab eat until the mixture is smooth. Add all the other ingredients
except the butter, mixing thoroughly. Stuff the reserved crab
shells with the mixture. Sprinkle lightly with bread crumbs, dot
with butter, and bake in a preheated 350 oven for 1/2 hour, or
until browned. Serves 6 as an appetizer or 2-3 as a luncheon
entree.


Crab Fritters

1/2 green pepper (about 1/3-cup) -- finely chopped
1 garlic clove -- minced
3 tablespoons minced parsley
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup milk
6 ounces frozen crab meat
OR
1 6-ounce can crab meat
1 teaspoon sherry
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 egg -- beaten with water
1 tablespoon water
Flour
Dry bread crumbs

In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are fried.


Yield:
"1 1/2 dozen"


CRAB IMPERIAL C.'S

1 lb. lump crab meat, picked over for shell
1/2 c. minced green bell pepper
1/4 c. minced onion
3/4 c. mayonnaise
3 tbsp. butter, melted
1/2 c. fresh bread crumbs

Combine the crabmeat, peppers and onion and gently fold in the mayonnaise. Mold the mixture into a clean crab shell or heat proof serving dish and cover with melted butter and bread crumbs. Bake at 350 degrees for 12 minutes or until crumbs are golden brown. Serve at once. Serves 4.


Crabcakes

1 pound jumbo lump crabmeat, picked over
1 cup mayonnaise
1/2 cup Creole mustard
1/2 cup mixture of diced red, yellow and green bell peppers
2 tablespoons diced red onion
2 scallions, minced
1 tablespoon capers
1-1/2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper to taste
1 tablespoon vegetable oil


In a bowl, combine all ingredients except oil. In a large skillet, heat 1/2 tablespoon oil over moderately high heat. Stuff crab mixture into metal rings, filling rings to the top, and cook in rings 2 minutes each side, or until browned. Transfer crabcakes to a platter and carefully remove metal rings. Make more crabcakes in same manner using remaining crab mixture and remaining 1/2 tablespoon oil.


Crabmeat au Gratin

3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry sherry
1 teaspoon Worcestershire sauce
1 tablespoon seasoned salt, or to taste
1 pound lump crabmeat
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Paprika

Melt butter in a saucepan. Add flour and stir to mix thoroughly. Add milk, sherry, Worcestershire sauce and seasoned salt, stirring constantly. Bring to a boil, continue stirring and cook for 5 minutes. Remove from heat. Sauce may be refrigerated at this point, if desired.
Heat oven to 350 degrees. Mix sauce with crabmeat and divide among individual ramekins or spoon into a buttered ceramic baking dish. Top with a mixture of the two cheeses and sprinkle with paprika.
Bake about 15 minutes for ramekins or 30 minutes for 1 large dish. Allow additional cooking time if the sauce has been refrigerated.

Makes 4 to 6 servings.


CREAMY CRAB AND RED PEPPER SAUCE

1 pound your favorite pasta shape, uncooked
1 cup dry white wine
1 shallot
OR
1 small yellow onion (about 1/2 cup), finely diced
2 small cloves garlic, minced
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
3 cups skim milk
1 4-ounce jar pimientos, well-drained
8 ounces jumbo lump backfin
OR
8 ounces special crabmeat, picked over for shells
1/2 teaspoon salt

1. Prepare pasta according to package directions; drain.

2. Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.

3. In the meantime, purée the pimientos in a food processor or blender. Stir the pimiento purée and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.

Toss sauce with cooked pasta and serve immediately.


Deviled Crab

(6 servings)

2 tbsp butter
2 tbsp flour
1/2 cup milk
1/2 cup cream
1/4 tsp grated nutmeg
1/4 tsp dry mustard
2 egg yolks
1/4 cup sherry
salt and freshly ground pepper to taste
3 cups crabmeat, picked over well to remove any bits of shell or cartilage
Buttered breadcrumbs
Lemon wedges


Preheat oven to 400 F.

In saucepan melt butter, add flour and stir until blended. Meanwhile, bring milk and cream to a boil and add all at once to butter-flour mixture, stirring vigorously until sauce is smooth.

Remove sauce from heat and stir in nutmeg and mustard. Add egg yolks lightly beaten with a little of the hot sauce and heat, stirring, until thickened. Add sherry, salt, pepper and crabmeat.

Spoon mixture into individual crab shells, flameproof ramekins or baking dish. Sprinkle with buttered breadcrumbs and bake until crab is thoroughly hot and crumbs are brown, 5 to 10 minutes.

Serve with lemon wedges.


LOUISIANA CRAB CAKES

1 lb. crabmeat, picked clean
1 oz. red bell pepper, diced
2 oz. green onion, finely chopped
2 oz. roasted corn kernels
1/2 oz. mayonnaise
1/2 oz. coarse-grain Dijon mustard
1/2 oz. garlic, chopped
Japanese breadcrumbs as needed

Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard. Add breadcrumbs until meatball consistency is reached, then form into cakes.

Saute cakes in oil until golden brown and serve with tartar sauce of your choice.


Crab & Artichoke Dip

1 tblsp butter
1/2 cup finely minced onion
2 8 oz. packages cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish sauce
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
1 14 oz. can artichoke hearts
1/2 lb. Crab meat, cartilage removed
1/4 cup Parmesan cheese


1. In a sauce pot saute the onions in the butter until they are
soft but not brown.
2. Add the cream cheese and stir it over low heat until it is
soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco.
Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only
about 1-1/2 inches deep. This is similar to the size of a
10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should
be brown on top and the sides should be bubbling


Crabmeat Ravioli

SAUCE BECHAMEL
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy cream -- scalded
salt and white pepper -- to taste

CRABMEAT FILLING
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onion -- minced
1/2 cup cracker crumbs
salt and white pepper -- to taste

RAVIOLI DOUGH
1/2 cup flour -- or more
1 large egg -- slightly beaten
1 tablespoon water
1 tablespoon olive oil

SAUCE
1/2 cup heavy cream
2 ounces butter -- softened
salt and white pepper -- to taste
1/4 cup Parmesan cheese -- grated

SAUCE BECHAMEL In a small saucepan, over medium heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 - 3 minutes. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a small
skillet, over medium heat, melt butter and saute onion until translucent.
Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to
cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH Put flour into a large mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured
surface and knead for 5 minutes. Allow to rest for 1 hour. Place rested
dough on a lightly floured surface and roll out 1/8 inch thick.

ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of
pasta dough. Paint areas between crabmeat balls with water and place a
second sheet of dough over. Form ravioli by pressing around each ball to
form a seal, making sure you remove all trapped air. Cut into squares.

SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 minutes. Drain. Serve with sauce poured over and topped with grated Parmesan cheese.



Crabmeat Deviled Eggs

12 hard-boiled eggs, shelled and cut lengthwise in half
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4-teaspoon salt
1/8-teaspoon white pepper
1/4-teaspoon hot sauce
1/2 pound lump crabmeat, picked over for shells and cartilage

Preparation
1. Remove the yolks from the whites and put into a medium-size mixing bowl. Using the back of a fork, mash the yolks and then add the mayonnaise, lemon juice, salt, pepper and hot sauce. Stir with a fork to blend. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg white halves.
2. Chill for at least two hours before serving.


DELAWARE CRAB PUFFS

Cooking oil
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat

Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl, beat the egg and add milk and crabmeat. Stir into flour mixture. Mix well. Drop mixture from spoon into hot oil, and fry until delicately browned.


-= Exported from BigOven =-

BLUE CRAB & ASPARAGUS SALAD

Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:


-= Ingredients =-

-= Instructions =-
Ingredients: SALAD:
3 oz fresh spinach
3 oz romaine lettuce
1 oz mesculin mix
4 cherry tomatoes, quartered
1/2 roasted red pepper, sliced
1 T capers
5 asparagus spears, blanched & sliced
2 oz lemon pepper dressing
3 oz fresh lump crab meat
to taste freshly ground black pepper
Method: SALAD:
Wash and dry all salad greens and place in a large, dry bowl.
Add tomatoes, peppers, capers, asparagus & dressing. Toss.
Place salad onto a serving plate. Top with crabmeat, parsnip chips & freshly ground black pepper.

Ingredients: Lemon pepper dressing :
6 oz olive oil
1 lemon, zest of
4 oz lemon juice (approximately)
2 fresh shallots, chopped
3 T sherry wine vinegar
1/4 t red pepper flakes
to taste kosher salt
to taste freshly ground black pepper
Method: Lemon pepper dressing:
Pour olive oil into a medium size mixing bowl. Whisk in all remaining ingredients, incorporating all well.
Chill until needed.


CRAB SALAD


12 slices bread, crust removed, buttered and cubed
1/2 cup green onions
1 cup finely chopped celery
3 boiled eggs, chopped
1 pound crabmeat
1 cup mayonnaise
1 tart red apple-Jonathan

Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose.


Crab Salad with Pimiento Mayonnaise


Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

Makes 4 servings.

Ingredients:

1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 2/3 cups cooked crab or lobster meat, picked over
6 cups mesclun
Lemon wedges for garnish

1. Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.

2. Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.


DILLY CRAB SALAD


1 (16 oz.) pkg. medium shell pasta
2 (8 oz.) pkg. imitation crabmeat, flaked
1 1/2 C. (12 oz.) sour cream
1 1/2 C. mayonnaise
1 to 2 T. dillweed

Cook pasta according to package directions; rinse in cold water;
drain. Place in a large bowl. Add crab. Combine the remaining
3 ingredients; add to pasta mixture and mix well. Chill until serving
time.

Serves 8 to 10.

will any of these give some ideas???

scanner51
December 6th, 2007, 06:43 PM
I made the crabmeat deviled eggs for a potluck at work. It went over really well but I would have liked a little more flavor. Any suggestions for add ins that wouldn't overpower the crab?

Kitchen Witch
December 6th, 2007, 07:07 PM
How about a little Old Bay Seasoning, or some cayenne for a little heat, add some sourcream to your mayo.

lilbitandme
December 7th, 2007, 02:34 AM
WOW!!! Thank you ALL!!!!! K.Witch, BigOven and everyone else that helped!!! I have 8 pages of recipes to go through.......I'm sure there is something there that I can use!! I am mostly looking at the Crabcakes and the Crabmeat Deviled Eggs.....inlaws are WAY too much into "lowfat" stuff for the holidays!!! That is the ONLY time, well sort of.....that I indulge......life is too short to be TOTALLY on some sort of diet....even medical diets need at least ONE day a MONTH to have ONE thing you love!!!! So, THERE!!!!
Love to all, and Merry Christmas, Happy Holidays and Happy NEW YEAR!!!!!!
lilbitandme (AKA Brooke)

Kitchen Witch
December 7th, 2007, 01:21 PM
Brooke - BigOven is a recipe program that members belonging to SendMeRecipes.com belong to. It is our sister site - we receive recipes daily and it is a great site. Hopefully someday you will check it out.

Enjoy the recipes!

And may you have a wonderful Holiday Season!

Indulge (at least a bit!)

KW

lilbitandme
December 8th, 2007, 02:48 AM
Thank you KW!! I will sign up right now!! I get a LOT of recipes online, but I haven't found the "right ones" just yet! Some are great.....others, so so.
Brooke

mcgill
January 27th, 2009, 10:35 PM
b-Man, this isn't exactly pan-Asian cuisine, I don't think. If it requires a new thread, please start one for me. This is actually Moroccan cuisine.

Chicken Tajine with Almonds and Prunes

Ingredients
6 skinless, boneless chicken breasts
2 Tablespoons olive oil
1 teaspoon salt
teaspoon ground black pepper
1 teaspoon powdered cinnamon
teaspoon powdered ginger
teaspoon powdered saffron (optional)
3 short cinnamon sticks
4 ounces butter
2 large onions
cup sugar
1 strip lemon peel
1 pound dried prunes
Blanched almonds
Fresh watercress or mint

Procedure:
1) Combine the oil and ground spices in a large bowl.
2) Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
3) Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
4) Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
5) While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
6) Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
7) Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
8] Stir the remaining sugar into the meat.
9) Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
10) Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
11) Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
12) Serve with rice or couscous.

Serves 10 to 12.

Charlee
January 30th, 2009, 12:45 PM
Thanks for these..I really like all of them will try this Crab Balls!

carriestar44
February 24th, 2009, 05:56 PM
you guys are amazing THANKS

rgcoch01
April 28th, 2009, 05:46 PM
Does anyone have a recipe of Leg of Lamb that is braised with Indian Northwest Frontier spices, red wine and dark rum...I know the recipe calls for long time braising and atleast 24 hour marinating....?

I think it is called Sikandari Peshawari Raan!

lvdkeyes
April 28th, 2009, 10:25 PM
This website has a recipe for it, but it won't allow me to print it. You can view and copy it the old fashioned way.

Sikandari Raan (Leg) - KhanaPakana.com (http://www.khanapakana.com/recipe/templates/?a=FFD312C9-B9C8-4446-AA17-8F0164308A7A)

bkkd
August 31st, 2009, 10:04 AM
does anyone have recipe for pancit

Kitchen Witch
August 31st, 2009, 12:00 PM
Pancit Bihon

• 1 8 oz. pack pancit bihon noodles

•1 cooked chicken breast, shredded

•2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

•1/4 cabbage, sliced into strips

•1 onion, pealed and sliced

•3 cloves of garlic, crushed and minced

•1/3 cup scallions, cut into pieces

•1 carrot, sliced into strips

•2 tablespoons of cooking oil

•3/4 cup diced celery


•3 tablespoons soy sauce

•Salt and pepper to taste

•5 pieces of calamansi or 1 lemon, sliced




•Soak the pancit bihon noodles to soften for 10 minutes

•Grease a large pan or wok with oil. Saut garlic and onions.

•Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

•Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

•Salt and pepper to taste.

•Serve hot with sliced calamansi on the side.

Cooking Notes:

•Calamansi or lemon is to be squeezed into the pancit bihon before eating.

lvdkeyes
August 31st, 2009, 12:33 PM
There are several kinds of pancit. Here are two that I have. I make the Pancit Canton myself.

Pancit Palabok

White pancit noodles, soaked
1 cup boiled pork
1 cup small shrimp
1/2 onion, chopped
Fish sauce
Accent (optional)
4 cloves garlic, chopped
Chicken broth
Corn starch
Salt and pepper to taste
Lemon wedges (garnish)
Green onions (garnish)
Hard boiled eggs (garnish)

Saute the onion and garlic in a little vegetable oil in a wok. Add the shrimp and saute just until they turn pink. Toss in the noodles and pork, Stir to mix. Mix some cornstarch into chicken broth. Add to the noodle mixture until you reach the "soupiness" you like. Cook until the cornstarch thickens. Turn out onto a serving platter and garnish with green onions, eggs and lemon wedges.

Pancit Canton

Package of Pancit Canton noodles.
1/2 onion, minced
5-6 cloves garlic, minced
1 carrot, diced finely
1 cup finely chopped cabbage
1 boneless pork chop, cut into julienne strips
1 boneless, skinless chicken thigh, cut into small pieces
1 cup small peeled, de-veined shirmp, cut into pieces the same as the chicken
Chicken broth
Salt and pepper to taste
Green onions (white and green part) cut into rounds (garnish)

Boil the noodles in the chicken broth until almost tender, not too soft. Drain and reserve the broth.
Saute the onion, cabbage and carrot in some vegetable oil until softened. Add the garlic and continue to saute until aromatic. Toss in the pork and chicken and saute until no longer pink, and then add the shrimp. Saute until just pink. Add the noodles and toss everything together, adding enough broth to make it very moist, but not soupy. Season with salt and pepper. Turn out onto a serving platter and garnish with green onions.

Here is a Filipino Fruit Salad that is a perfect ending to a Filipino meal or for a snack. It makes a lot, but can be frozen in single servings and eaten half frozen.

Filipino Fruit Salad

4 large cans fruit cocktail (Del Monte is best)
1 large can crushed pineapple
3 bottles kaong (sugar palm fruit)
3 bottles nata de cocoa
1 can Nestle cream
4 packages of frozen young coconut
3-8 ounce packages cream cheese, softened
2 large cans whipped cream cheese
1 can Borden's Eagle Brand milk or other sweetened condensed milk

Drain all the fruit well. Mix all the ingredients together until well combined and serve icy cold or partially frozen.

Josh Cole
January 26th, 2011, 11:51 AM
Do you have a good old fashioned Pork chow mein recipe.catonese style

thebbk
February 5th, 2011, 04:03 PM
Hello, Can you help with this, my daughter was in the Marines she was stationed in Okinawa, she said she loved the bean soup at a place called Sam's (I think), she said it wasn't like regular bean soup. Also a recipe for Okinamiyaki (spelling), I can find the red sauce and the mayo stuff for the top but not sure of how the rest was done. She said she came close but not as good. Thanks.

DesiZaiqa
May 26th, 2011, 05:55 PM
Recipe: Chicken Almond Curry
Ingredients:
Chicken Meat: 1 Kg
Onions: 3 medium sized
Garlic + Ginger Paste: 2 Tablespoon
Yogurt (Dahi): 1 Cup
Crushed Almonds(Badam): 1/2 Cup
Crushed Jayefal+Jawitri: 1/2 Teaspoon
Chilli Powder: 1 Teaspoon
Coriander(Dhanya) Powder: 2 Teaspoon
Turmeric(Haldi) Powder: 1 pinch(chutki)
Salt: As desired
Ghee / Cooking Oil: 1-1/2 (dherh cup)
National Korma Masala (Optional for fragrance & added taste)
Tez-Patta: 2-3 leaves
Sabit Garam Masala: Black Pepper 6-8, Laung/Cloves 4, Zeera 2 pinches, Dar Cheeni/Cinnemon 2 pieces, Bari ilaichi 2 pieces

Serves: 4-6 people.


Method:
First of all cut onion in small pieces and fry it in ghee. Take onion out when it turns golden-brown and in the same ghee / cooking oil pour the garam masala ingredients and tez-patta leaves into the oil and after 1-2 minutes put chicken in it and fry it thoroughly for 5-7 mins.

Now put garlic+ginger paste, red-Chilli powder, coriander powder, turmeric-powder and salt in it and cook it thoroughly for around 10 minutes for the meat to soften up.

On the other hand mix jayefal+jawitri in the fried onions(tali hui pyaz) and crush it than mix it in yogurt(dahi) and pour it in the cooking-pot(daikchi) and cook thoroughly around 10 mins.

In the end put the crushed alomonds(Pisay huay badaam) in it and let it cook on low-flame(halki aanch) for around 10 mins (10 min k liye dam par laga den) untill the ghee/roghan comes on top of salan.

Put some peeled almonds(sabit badaam) on the top of dish for good presentation.

:) The super desi badaami curry /korma is ready to serve. 8-)

lvdkeyes
November 22nd, 2011, 07:02 AM
Don't forget Thai food with its complex flavors.

Faisal Nawaz
April 7th, 2012, 12:27 PM
Recipe: Chicken Almond Curry
Ingredients:
Chicken Meat: 1 Kg
Onions: 3 medium sized
Garlic + Ginger Paste: 2 Tablespoon
Yogurt (Dahi): 1 Cup
Crushed Almonds(Badam): 1/2 Cup
Crushed Jayefal+Jawitri: 1/2 Teaspoon
Chilli Powder: 1 Teaspoon
Coriander(Dhanya) Powder: 2 Teaspoon
Turmeric(Haldi) Powder: 1 pinch(chutki)
Salt: As desired
Ghee / Cooking Oil: 1-1/2 (dherh cup)
National Korma Masala (Optional for fragrance & added taste)
Tez-Patta: 2-3 leaves
Sabit Garam Masala: Black Pepper 6-8, Laung/Cloves 4, Zeera 2 pinches, Dar Cheeni/Cinnemon 2 pieces, Bari ilaichi 2 pieces

Serves: 4-6 people.


Method:
First of all cut onion in small pieces and fry it in ghee. Take onion out when it turns golden-brown and in the same ghee / cooking oil pour the garam masala ingredients and tez-patta leaves into the oil and after 1-2 minutes put chicken in it and fry it thoroughly for 5-7 mins.

Now put garlic+ginger paste, red-Chilli powder, coriander powder, turmeric-powder and salt in it and cook it thoroughly for around 10 minutes for the meat to soften up.

On the other hand mix jayefal+jawitri in the fried onions(tali hui pyaz) and crush it than mix it in yogurt(dahi) and pour it in the cooking-pot(daikchi) and cook thoroughly around 10 mins.

In the end put the crushed alomonds(Pisay huay badaam) in it and let it cook on low-flame(halki aanch) for around 10 mins (10 min k liye dam par laga den) untill the ghee/roghan comes on top of salan.

Put some peeled almonds(sabit badaam) on the top of dish for good presentation.

:) The super desi badaami curry /korma is ready to serve. 8-)
Pakistani food is really mouth watering.

exit757
May 8th, 2012, 10:58 PM
Hello,
was just wondering if anyone would be able to assist in finding a recipe for Seasoned Squid. It seems nowhere to be found online :( and I really love it. Thank you.

lvdkeyes
May 9th, 2012, 02:24 AM
Seasoned squid? What kind of seasoning are you asking about?

Kitchen Witch
May 9th, 2012, 04:19 AM
coming from a L-O-N-G line of squid eaters...........do you mean dipped in seasoned flour or seasoned breadcrumbs?

exit757
May 9th, 2012, 11:55 PM
Seasoned squid? What kind of seasoning are you asking about?

I guess it looks more like a salad.I bought it in one of the Asian stores, and also tried something similar in a Japanese restaurant, but have no clue how to recreate it. Here I got an image. Thanks.
http://postimage.org/image/5nadcj2fr/
View image: seasonedsquid (http://postimage.org/image/5nadcj2fr/)

exit757
May 20th, 2012, 11:21 AM
coming from a L-O-N-G line of squid eaters...........do you mean dipped in seasoned flour or seasoned breadcrumbs?
I have attached a pic of the dish I am talking about in the post below. If you just have a look, please. I really want to find the secret of this recipe. Thanks!

lvdkeyes
February 3rd, 2013, 12:27 AM
Japanese food is as similar to Chinese as Italian is to French.

I'm hungry again
June 15th, 2013, 09:58 AM
B-man,
That Pad-Thai recipe looks ok to me but I don't remember my dad using any ketsup in his recipe. Of course the original Thai version uses black soy or oyster sauce to get the brownish color. The version made here in the states uses ketsup to make it more appealing to the American eye. The reason I say this is because I am Thai and the ladies in the street market didn't use it either.

when I was in Thailand I had Pad Thai lots of times and it was made differently every time!

Enchanted13
February 24th, 2015, 02:27 AM
Hey b-man,

As a lover of asian cuisines, I have really been enjoying reading all of your amazing recipes. I can't wait to try some!
I noticed you were from Ontario. I live in Etobicoke which is a suburb of Toronto. It's very difficult for me to get downtown and unfortunately I've been having the hardest time finding certain asian ingredients around me, especially the fresh ones like lemongrass and kafir lime leaves. Can't even find their frozen or powdered equivalents. I don't know where in Ontario you're from but was hoping you might have a few suggestions. I wouldn't mind ordering online and was wondering if you knew of any Canadian sites that have good quality ingredients and doesn't charge a fortune in delivery fees. For that matter I'd be good with an American company with reasonable delivery fees as well. I'd appreciate any information you could offer!

Thanks in advance and I hope you keep posting your wonderful recipes!

Enchanted13

pickman
March 3rd, 2015, 08:50 AM
Thai Coconut Soup

http://images.media-allrecipes.com/userphotos/250x250/00/18/71/187100.jpg


1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

pickman
March 3rd, 2015, 08:51 AM
Tom Yum Koong Soup

http://images.media-allrecipes.com/userphotos/250x250/00/00/95/9584.jpg


1/2 pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 1/2 tablespoons fish sauce
1 1/2 limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum paste (optional)

Trim lemongrass and cut into matchstick size pieces.
To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Trim lemongrass and cut into matchstick size pieces.
Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

pickman
March 3rd, 2015, 08:51 AM
Thai Hot and Sour Soup

http://images.media-allrecipes.com/userphotos/250x250/00/79/98/799875.jpg


3 cups chicken stock
1 tablespoon tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

pickman
March 3rd, 2015, 08:52 AM
Chicken Satay With Peanut Sauce

http://images.media-allrecipes.com/userphotos/250x250/01/61/53/1615395.jpg


1/2 cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
1/2 teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
3/4 cup unsweetened coconut milk
1 tablespoon yellow curry powder
1/2 cup chicken broth
1/4 cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce

Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
Thread marinated chicken pieces onto skewers.
Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

pickman
March 4th, 2015, 07:30 AM
Spring Rolls

2 packages spring roll wrappers
1 package rice thread noodles
1 package dried shiitake mushrooms
1 small onion chopped
2 cloves garlic minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 egg beaten + tablespoon water
1 pound cabbage shredded
1 bunch carrots shredded
1 1/2 pounds ground pork or chicken
Oil for deep frying

Cook the meat while you are preparing the mixture.
Soak the noodles in hot water for 15 min, then cut into small pieces.
Soak mushrooms in water until soft, then cut into small pieces.
You can use a food processor to shred the vegetables. Mix shredded
vegetables with the meat, noodles and mushrooms.
To roll lay the wrapper down with a corner pointing at you.
Place 1-2 tbsp of mixture on the wrap (do not over fill because the ends will blow out when you cook them).
Next, place the corner over the mixture, and pull back and make the mixture tight.
Roll the wrap one more roll.
Then fold the right and left corners over to center of wrap (you should be about half way of the wrap).
Brush the egg mixture on the three remaining edges.
Complete rolling the wrap.
Place the roll on wax paper and make sure the roll is laying on the last point where the egg wash was put to
let it complete the gluing process.
Deep fry in a wok or a deep pan. Fry until golden brown. Place on paper towel to drain.
Only cook the ones you want to eat now, and freeze the rest for later.

pickman
March 6th, 2015, 08:27 AM
Pesto Chicken and Spinach Spring Rolls

https://www.ming.com/assets/images/recipes/Season%208/12-pestospringroll-1356.jpg


1 pound ground chicken breast
1/2 pound baby spinach, washed and spun dried, chopped small
1 cup shredded carrots
2 cups pesto
1 package spring roll wrappers
1 egg and 1 tablespoon water for egg wash
1 lemon juice and zest
1 cup whole spinach leaves reserved for plating

Preheat a fryer or a stock pot with 3 inches of oil to 350. Fill a bowl with ice and place another bowl with the chicken on top of the ice. Add chopped spinach, carrots and 3/4 of the pesto. Mix together. Season and cook a little spoonful to check for seasoning. Layout wrapper, top with chicken mixture, roll tightly and let rest seam side down. Fry spring rolls until golden brown and delicious, about 6-8 minutes and remove to a paper towel-lined plate. Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach, season. To serve, plate a small mound of spinach salad and surround with spring roll halves.

Simply Ming

nancy123
March 28th, 2015, 03:01 AM
i love the recipe, very much i will surely going to try this soon, very unique and yummy recipe to try at home.