Pan Asian Cuisine

Pad Thai


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:

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


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:

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.

Thai Style Apple and Celery Salad

Makes 6 to 8 servings


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:

Tempat-Tempat Pisang

A local dessert in Singapore…popular with the Malays.


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:

Asian Style Pork Burgers with Slaw


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


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:

Japanese Style Pork Cutlet


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:

Matsutake Udon Noodle Soup

Makes 4 servings


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:

Quinoa-Matsutake Pilaf


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:

Matsutake Mushrooms Japanese Style

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:

Japanese Beef Steak Salad with Sesame Dressing


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:

Snappy Snow Peas

Yield: 4 Servings


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:

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.


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.

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:

Japanese Fruitcake with Filling


(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)

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.


    • 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:

Sukiyaki …Pronounced tskee-yaki


(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:

Chicken Benihana


(1 servings)

2 T Soybean oil
1 Boned and skinned chicken breast
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:



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

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:

Mustard Dipping Sauce


(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:

Neri Shiro Miso White Miso Dressing


(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: