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
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.
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.
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
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.
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.
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
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
In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
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.
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.
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.
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.
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
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.
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!
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?
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)
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
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
½ teaspoon ground black pepper
1 teaspoon powdered cinnamon
¼ teaspoon powdered ginger
½ teaspoon powdered saffron (optional)
3 short cinnamon sticks
4 ounces butter
2 large onions
½ cup sugar
1 strip lemon peel
1 pound dried prunes
Blanched almonds
Fresh watercress or mint
Procedure:
Combine the oil and ground spices in a large bowl.
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.
Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
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.
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.
Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
8] Stir the remaining sugar into the meat.
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.
Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
