Pan Asian Cuisine

RECIPE FORUM International Recipes
1

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:

2

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.

3

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.

4

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.

5

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

6

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.

7

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.

8

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.

9

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.

10

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.

11

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.

12

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.

13

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.

14

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.

15

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.

16

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.

17

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.

18

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.

19

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.

20

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 :smiley: