The Chili tofu stir-fry recipe is a quick and easy dish takes advantage of tofu’s ability to take on other flavors.
Ingredients:
2 tbsp vegetable oil
3⁄4 cup unsalted cashews
10oz (300g) firm tofu,
cut into 1in (2.5cm) cubes
1 red onion, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
4 cremini mushrooms, sliced
6oz (175g) bean sprouts
3⁄4 cup vegetable or chicken stock
2 tbsp soy sauce
2 tsp Asian chili-garlic sauce
1 tsp cornstarch
Method:
1 Heat the oil in a wok over high heat. Add the cashews and stir-fry for about 30 seconds or until lightly browned. Using a slotted spoon, transfer to paper towels.
2 Add the tofu and stir-fry about 2 minutes, or until golden. Transfer to the paper towels. Add the onion and carrots and stir-fry for 2 minutes, until crisp and tender; add the red pepper, celery, and mushrooms and stir-fry for 3 minutes more.
3 Finally, add the bean sprouts and stir-fry for 2 minutes, until hot. Always keep the heat under the wok high so that the vegetables sear quickly without overcooking.
4 Meanwhile, mix the stock, soy sauce, and chili sauce in a small bowl. Add the cornstarch, and stir to dissolve. Return the cashews and tofu to the wok and add the stock mixture.
5 Stir until the sauce is bubbling and lightly thickened. Serve hot. good wIth Boiled rice or Chinese-style egg noodles.
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| Chili tofu stir-fry recipe |
The Chinese chili beef stir fry recipe is a hot stir-fry is best when the meat has time to marinate. But for super quick results, first coat and fry.
Ingredients:
3 tbsp soy sauce, preferably dark sauce
2 tbsp rice vinegar
1 tsp Chinese five spice powder
1 lb (450g) beef round steak, cut into thin strips freshly ground black pepper
4 tbsp vegetable oil
1⁄2 red bell pepper, seeded and thinly sliced
1 fresh hot red chili, seeded and finely chopped
1 garlic clove, crushed and chopped
1 tsp peeled and grated fresh ginger
1 cup broccoli florets
1 cup snow peas
1 tsp cornstarch
1⁄2 cup beef stock
few drops of Asian sesame oil
Method:
1 Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.
2 Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp and tender, about 3 minutes. Add the chili, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and snow peas and stir-fry for 2 minutes. Transfer to a platter.
3 Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade, reserving the marinade. Add the beef to the wok and stir-fry for 1 minute.
4 Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.
5 Transfer to a plate, drizzle with the sesame oil, and serve at once.
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| Chinese chili beef stir fry recipe |
The Sweet and sour shrimp recipe is a fresher, lighter version of the Chinese take-out standard, with a fragrant sauce spiked with chili, garlic, and ginger.
Ingredients:
3 tbsp rice wine vinegar
2 tbsp honey
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp sugar
2 tbsp vegetable oil
1 green bell pepper, seeded and cut into strips
1 small carrot, cut into matchsticks
1 celery stalk, cut into matchsticks
3 shallots, peeled and sliced
1 tbsp peeled and grated fresh ginger
1 fresh hot red chili, seeded and minced
1 garlic clove, minced
1lb (450g) medium shrimp, peeled and deveined
2 scallions, white and green parts, cut into thin strips
Method
1 Stir the vinegar, honey, soy sauce, sugar, and ketchup in a small pan over a low heat until the sugar is melted.
2 Heat the oil in a large frying pan or wok over high heat. Add the green pepper, carrot, celery, shallots, ginger, chili, and garlic. Stir-fry until the green pepper softens, about 3 minutes.
3 Add the shrimp and stir-fry for about 2 minutes or until they turn pink. Pour in the vinegar mixture and stir-fry for 1 minute until the shrimp and vegetables are coated and everything is heated through.
4 Transfer to a platter and garnish with the scallions. Serve hot. good wIth Hot cooked rice.
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| Sweet and sour shrimp recipe |
The Scallion and chive flower rolls Recipe is a Numerous variations of a Chinese steamed rolls and buns are frequently eaten as snacks on the street or as part of larger selection of dim sum. the flower rolls are easy to make; however, like much of Asian food, when fresh and made well, they are irresistibly moreish, with a great combination of flavors. Serve them hot.
Makes 6 rolls
Ingredients:
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 fresh red chile, seeded and finely chopped
2 onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon rice vinegar
8 scallions (green onions), finely chopped
1 bunch of fresh chives, cut into
1⁄2in (1cm) lengths
2 tablespoons sesame oil
1 recipe yeast bun dough
salt and freshly ground
black pepper
Method:
1. Heat the vegetable oil in a wok over a medium-high heat, and add the garlic and chile. Cook for 1 minute until fragrant. Add the onion, and stir-fry for 3–4 minutes until soft. Add the light soy sauce and rice vinegar, and cook for a minute or two until all the liquid has been absorbed. Add the scallion and chives. Season with salt and lots of black pepper. Stir-fry for 1 minute until the chives have wilted. Remove from the heat, and leave to cool.
2. Cut the dough in half. Roll out each half on a floured surface to form a 12in x 4in (30cm x 10cm) rectangle. Brush one half of the dough liberally with half of the sesame oil. Spread half the onion and chive mixture over the dough. Lay the other half of dough on top of the onion mixture. Brush again with the sesame oil, then spread out the remaining onion and chive mixture on top of this.
3. Starting with one of the long sides, roll up the dough like a roulade. Pinch the two ends together to keep the sesame oil from seeping out. Lightly flatten the roll with the heel of your hand, then cut the roll into 13⁄4in (4cm) pieces.
4. Press down into the middle of each piece of dough with a chopstick, parallel to the two cut ends. Pick up each piece of dough by its rounded ends, and pull until they meet underneath the roll. PInch the ends together. This will cause the ends to “flower” when they are steamed.
5. Line a bamboo steamer with a piece of parchment paper. Place the buns on the paper, allowing space for them to rise. Steam for 10–12 minutes until the tops of the buns have “flowered.” Serve immediately while they are still piping hot.
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| Scallion and chive flower rolls Recipe |
The Mushroom pot stickers | Jiaozi Recipe You can alter the filling in these Chinese dumplings to suit your taste, making them vegetarian, or perhaps using pork, beef, duck, or another combination. They are also very popular in Japan, where they are known as gyoza. The dumplings are first fried, before liquid is added to the pan, then finished off by steaming.
Serves 4–6
Ingredients:
12 dried shiitake mushrooms about 4 tablespoons vegetable
oil for cooking
8oz (225g) field mushrooms, cut
into 1⁄4in (3mm) slices
8oz (225g) oyster mushrooms, torn
3 garlic cloves, finely chopped
2in (5cm) piece of fresh ginger, finely chopped
1 teaspoon salt
3 shallots, finely chopped
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon brown sugar
24 wonton wrappers
1⁄2 cup Shaoxing rice wine
freshly ground black pepper
1 recipe Black Vinegar Dipping Sauce
Method:
1. Soak the dried mushrooms in about 1⁄2 cup boiling water to cover for 15 minutes. Heat some of the oil in a heavy pan over a high heat. Sauté a quarter of the field and oyster mushrooms for 4 minutes until well colored, then remove to a bowl. Repeat with the rest of the fresh mushrooms, cooking in batches. Set aside.
2. Drain the shiitakes and coarsely chop, reserving the liquid. Heat a little more oil in the same pan over a medium-high heat; sauté half the garlic and ginger for 1 minute. Add the shiitakes and fry for 3 minutes until browned. Strain the mushroom liquid through a sieve into the pan; cook for 3–4 minutes until absorbed. Add the reserved mushrooms. Season with the 1 teaspoon salt and some black pepper. Remove from the hea, and transfer to a chopping board.
3. Return the pan to a medium heat. Sauté the remaining garlic and ginger in a little oil for 2 minutes until fragrant. Add the shallot, and sweat until soft. Chop the mushrooms into equal sizes. Return to the pan. Add the soy sauce, sesame oil, brown sugar, and black pepper. Cook for 3–4 minutes to combine the flavors. Let cool.
4. Lay out six wonton wrappers at a time. Place 2 teaspoons filling on one half of each one. Brush the edges with a little water. Fold over to make a half-moon. Squeeze the edges tightly together using your thumb and forefinger, then press the base of each dumpling on the work surface so that they will sit upright while cooking.
5. Heat a little oil in a large frying pan over a medium heat. Gently fry the dumplings, bottom-side down, for about 2 minutes until golden brown. Add the rice wine, cover with a lid, and reduce the heat. Steam for 3 minutes until all the liquid is absorbed. Carefully remove the dumplings, and serve with the black vinegar dipping sauce.
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| Mushroom pot stickers Recipe |
The Shrimp and chive spring rolls | Chun juan is an Authentic spring rolls eaten as part of dim sum are fine and delicate. They should be no longer than a man’s index finger and about twice as wide. Vary the filling according to what’s available, maybe using a mix of seafood such as shrimp, crab, scallop, or crayfish. They could be seasoned with spices and chile, or be more herby.
Makes 16 rolls
Ingredients:
4oz (120g) rice vermicelli
1⁄2–3⁄4lb (300g) cooked shrimp, peeled and deveined, each cut into 3 pieces
1 tablespoon sesame oil
1 tablespoon light soy sauce
juice of 1⁄2 lemon
1⁄2 bunch of fresh chives, finely chopped
4 scallions (green onions), finely chopped
30 fresh mint leaves
handful of fresh cilantro leaves
1 packet rice paper wrappers
1 1⁄2–2 cups vegetable oil for deep-frying
salt and freshly ground black pepper
Method:
1. Soak the rice vermicelli in boiling water until softened. Drain off the water, and finely chop the noodles so that they are ½–¾in (1.5cm) long. Combine the shrimp with the noodles, and add the sesame oil, light soy sauce, and lemon juice. Season well with salt and black pepper. Add the chives and scallions. Tear in the mint and
cilantro leaves. Mix through.
2. Rice paper wrappers are very brittle, so they must be handled with care. Half-fill a large bowl with warm water. Lay out a clean damp tea towel on a clean work surface. Dip a rice paper wrapper in the warm water, and allow to soften for a few seconds.
3. Gently shake off any excess liquid, then lay out on the cloth. Create a bit of a production line, and work on six or so wrappers at a time. When you have six wrappers laid out, spoon a tablespoon of mixture onto each one, near the bottom of each wrapper, but away from the edge.
4. Fold in the left edge, then the right edge, toward the center, then tightly roll away from you. The roll should be compact and tight, rather like a short cigar about 3in (8cm) long. It is important to roll tightly—otherwise the roll will fall apart or explode during frying.
5. Set the finished roll on a plate or a tray. Continue until all the mixture has been used. The rolls can be assembled in advance and kept under plastic wrap in the refrigerator for up to 4 hours before frying.
6. Heat enough oil for deep-frying in a wok or a deep-sided frying pan over a medium-high heat. Fry the rolls in batches of a few at a time, as they tend to stick to each other at the beginning.
7. Cook for about 4 minutes until golden brown. Drain on paper towels, then serve hot. This recipe is well flavored and juicy; if you want to serve a dipping sauce, the choice is yours.
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| Shrimp and chive spring rolls recipe |
The Paigu | Chinese barbecue spare ribs Recipe are easy to make and very tasty. Make sure that you buy plenty of ribs because your guests will find it difficult to stop eating them once they have started. You can make these ribs as hot and spicy as you want.
Serves 4–6
Ingredients:
3 1⁄4lbs (1.5kg) Chinese-style pork spare ribs
1⁄2 cup (125ml) hoisin sauce
3 tablespoons light soy sauce
3 tablespoons Shaoxing rice wine
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons tomato paste
4 garlic cloves, finely chopped
2in (3 x 5cm) piece of fresh ginger, finely chopped
2 fresh red chiles, seeded and
finely chopped salt and freshly ground black pepper
Method:
1. Ask your butcher to cut the spare ribs crosswise into thirds measuring 13⁄4–2in (4–5cm) in length. Put the spare ribs in a large pot of water and bring to the boil.Reduce the heat, and simmer for 20 minutes. Drain and allow to cool. Cut the ribs between the bones to separate them.
2. Mix together the hoisin sauce, soy sauce, rice wine, sugar, honey, tomato paste, garlic, ginger, and chiles in a large bowl. Add the separated spare ribs, and toss to coat in the marinade.
3. Cover and marinate in the refrigerator for at least 3–5 hours, or overnight if possible.
4. Preheat the oven to 350°F (180°C). Line a baking pan with aluminum foil. Spread out the ribs on the tray, and pour on the marinade. Season well with salt and black pepper.
5. Bake in the oven for 45 minutes, turning once during cooking, until golden to dark brown. Serve with lots of paper napkins for wiping sticky fingers.
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| Chinese barbecue spare ribs Recipe |
Hot and Sweet Peppered Chicken Recipe seasoned peppercorns are available in the herb and spice section of large supermarkets.
Ingredients:
1 tablespoon oil
2 chicken breast fillets, cut into strips
2 1/2 teaspoons seasoned peppercorns
1 onion, cut into wedges
1 red capsicum, cut into thin strips
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sugar
Method:
Heat a wok over very high heat, add some oil and swirl it to coat the base and side of the wok.
Add all the chicken strips and stir-fry it for about 2 or 3 minutes, or until they become brown.
Add the peppercorns and stir-fry it until they become fragrant.
Add the onion and the capsicum and stir-fry them for about 2 minutes, or until the vegetables have become slightly soften.
Reduce the heat and stir in the oyster sauce, the soy and the sugar.
Toss them well until they thoroughly combine before serving.
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| Hot and Sweet Peppered Chicken Recipe |
Chocolate Kumquat Spring Rolls Recipe the Spring rolls are the quintessential Asian appetizer, but I have adapted the concept to dessert. When cooked, these rolls are like cylindrical molten cakes with warm chocolate oozing out of an impossibly thin and crisp “pastry” shell. The kumquats not only cut through the richness with their distinct citrus tartness, but also are a symbol of good fortune, as kum is a homonym for “gold” in Chinese.
Makes 3 dozen spring rolls, about 10 servings
Ingredients:
5 kumquats, cut into 1⁄4-inch slices and seeded, juices reserved
1⁄2 cup plus 1 tablespoon (41⁄2 ounces/127 grams) heavy whipping cream
1⁄8 teaspoon salt
81⁄4 ounces (233 grams) bittersweet chocolate, finely chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon unsalted butter, softened Thirty-six 5-inch square spring roll wrappers
1 large egg, lightly beaten
Canola, vegetable, or other neutral oil for deep-frying
Method:
1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
3. Line an 81⁄2 × 41⁄2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1⁄2-inch slices. You should have 36 chocolate bars.
5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle.
6. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet.
7. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10
minutes or up to 2 days; take them out only when you are ready to fry them.
8. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.
Notes and Tips:
Make sure you use thin spring roll wrappers, which can be found in Asian markets, not egg roll wrappers.
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| Chocolate Kumquat Spring Rolls Recipe |
Barbecued Pork and Broccoli Recipe Very tasty. My family really liked the Barbecued Pork even my finicky 3 year old son. nice and very yummy side dish.
Ingredients:
1 tablespoon oil
1 large onion, thinly sliced
2 carrots, cut into matchsticks
200 g (6 1/2 oz.) broccoli, chopped
6 spring onions, diagonally sliced
1 tablespoon finely chopped fresh ginger
3 cloves garlic, finely chopped
400 g (13 oz.) Chinese barbecued pork, thinly sliced
2 tablespoons soy sauce
2 tablespoons mirin
2 cups (180 g/6 oz.) bean sprouts
Method:
Heat the wok until very hot, after add the oil and swirl it around to coat the side.
Stir-fry the onion over medium heat for 3-4 minutes, or until slightly softened. Add the carrot, broccoli, spring onion, ginger and garlic and cook for 4-5 minutes, tossing the mixture constantly.
Increase the heat to high and add the barbecued pork. Toss constantly until the pork is very well mixed with the vegetables. You got to be careful to be heated through also.
Add the soy sauce and mirin, and toss until the ingredients are well coated. (The wok should be hot enough for the sauce to reduce into a glaze.) Add the bean sprouts and season well with salt and pepper.
Serve immediately.
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| Barbecued Pork and Broccoli Recipe |
Quick Beef and Noodle Salad Recipe is a delicious and very easy and Totally elegant.The recipe uses simple ingredients which I would often have or buy anyway.
Ingredients:
500 g (1lb) rump steak
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon soft brown sugar
1 small Lebanese cucumber, thinly sliced
1 red onion, sliced
1 red capsicum, cut into thin strips
1 small red chilli, seeded and chopped
1/4 cup (15 g/1/2 oz) chopped mint
1/3 cup (60 g/2 oz) chopped unsalted peanuts or cashews
500 g (1lb) Hokkien noodles
Method:
Remove all visible fat from the meat. Combine the peanut oil, oyster sauce, curry powder and brown sugar in a small bowl.
Heat a wok over medium heat. Add the steak and cook for 6-8 minutes, turning and basting with half the sauce during cooking. Remove the steak from the wok.
To make the dressing, whisk together all the ingredients.
Place the cucumber, onion, capsicum and chilli in a large bowl.
Add the mint and nuts. Thinly slice the meat, add to the bowl with the dressing and lightly toss to combine. If you have time, leave for a few minutes to marinate.
Place the noodles in the same wok and stir-fry over medium heat for 1-2 minutes.
Stir in the remaining basting sauce and toss until heated through. Divide the noodles among serving bowls and top with the
salad.
Serve immediately.
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| Quick Beef and Noodle Salad Recipe |
Asian Peppered Beef Recipe Absolutely fantastic and were incredibly easy and turned out to be lovely and marinated in the middle
Ingredients:
600 g (1 1/8 lb) skirt steak, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
2 onions, thinly sliced
2 tablespoons Chinese rice wine
1 teaspoon sesame oil
1 tabslespoon soy sauce
1 tabslespoon oyster sauce
2 teaspoons sugar
1 teaspoon Sichuan peppercorns, crushed
1 teaspoon blck peppercorns, crushed
2 spring onions, chopped into 2.5 cm (1 inch) lengths oil, for cooking
Method:
Place the beef strips in a large bowl.
Add the garlic, ginger, onion, rice wine, sesame oil, soy sauce, oyster sauce, sugar and peppercorns, and mix together well.
Cover and marinate in the refregirator for at least 2 hours.
Drain, discarding any excess liquid, and stir in the spring onion.
Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side.
Add half the beef and stir-fry for 6 minutes, or until seared and cooked to your baking. Repeat with the rest od the beef.
Serve immediately.
Notes and Tips:
The wok needs to be searing hot for the recipe. The Beef is easier to thinly clice if you put in the freezer for half an hour beforhand.
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| Asian Peppered Beef Recipe |
Citrus Soy stir fry Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4
Ingredients:
Salt
1 pound whole-wheat spaghetti
1 cup orange marmalade
1 inch of fresh gingerroot, peeled and grated
1 cup chicken or vegetable stock
½ cup tamari (aged soy sauce); eyeball it
1 teaspoon coarse black pepper
1 teaspoon hot sauce
2 tablespoons high-temp oil such as safflower, peanut, or vegetable
1 pound thinly sliced chicken or pork or peeled and deveined shrimp
1 cup shelled edamame
1 red bell pepper, seeded and thinly sliced
¼ pound snow peas, halved on an angle
1 small bunch of thin scallions, thinly sliced on an angle into 2-inch pieces, whites and greens
Method:
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
Prepare all the ingredients and pile them near the stovetop.
Mix together the orange marmalade, ginger, stock, tamari, black pepper, and hot sauce in a bowl.
Once the pasta is dropped into the pot, heat the oil in a large nonstick skillet over high heat.
When the oil smokes, add the chicken, pork, or shrimp and stir-fry for 1 to 2 minutes, then add the vegetables and stir-fry for 3 minutes more.
Stir in the sauce and toss for 1 minute, then drain the pasta and combine. For shrimp, stir-fry it for 1 minute, add the edamame, snow peas, and scallions.
Stir-fry for 3 minutes more, then add the sauce and toss with the pasta
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| Citrus Soy stir fry Recipe |
Hot curry beef Noodle Bowls Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4
Ingredients:
1¼ to 1½ pounds flank steak
Salt
1 pound whole-grain or whole-wheat spaghetti
5 to 6 ounces shiitake mushrooms
1 red bell pepper
1 hot red chile pepper
2 tablespoons high-temp oil such as peanut, canola, or safflower
3 tablespoons curry paste, such as Patak’s, mild to medium heat
3 to 4 garlic cloves, grated or chopped
4 to 5 scallions, cut into 1-inch-long pieces
3 tablespoons fish sauce
2 cups chicken stock
1 cup frozen shelled edamame
1 loosely packed cup fresh basil leaves, thinly sliced or torn
Zest and juice of 1 lime
Black pepper
Method:
For a refreshing, nothing-to-it dessert, pair this menu with Green Melon with Lime and Lemon Sorbet.
Place the flank steak in the freezer for a few minutes to aid in thinly slicing it safely.
Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.
While the pasta water comes to a boil, stem and thinly slice the mushrooms, seed and thinly slice the bell and hot peppers.
Remove the meat from the freezer and thinly slice into ¼-inch-wide, 2-inch-long pieces.
In a large skillet or wok, heat the oil over medium heat with the curry paste for 1 to 2 minutes. Raise the heat to medium high.
Add the beef and cook in a single layer for 2 to 3 minutes, then flip the meat and add the shiitakes, garlic, bell and hot peppers, and scallions.
Stir-fry for 2 to 3 minutes more, then add the fish sauce and stock and bring to a boil. Add the edamame, heat through for a minute, then add the basil.
Drain the pasta. Place in individual bowls, then add the steak, vegetables, and broth.
Sprinkle the lime zest and juice over the mixture, toss vigorously, and season with black pepper to taste.
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| Hot curry beef Noodle Bowls Recipe |
Grilled Marinated Shrimp Recipe makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
Ingredients:
1 lemon, juiced
1 cup olive oil
1 teaspoon salt
1 tablespoon tomato paste
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 tablespoons hot pepper sauce
2 pounds large shrimp, peeled and deveined with tails attached skewers
3 cloves garlic, minced
1/4 cup chopped fresh parsley
Method:
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper.
Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Notes and Tips:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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| Grilled Marinated Shrimp Recipe |
Marinate and Sauces Chicken Wings Recipe is a traditional restaurant buffalo wings of Asian inspired chicken wings the smoked or grilled recipes will fill your craving.
Ingredients:
3 dried bay leaves, crushed finely
1/2 tsp caraway seeds, ground
1/2 tsp coriander
1/2 tsp cumin
1 tsp yellow mustard powder
2 tsp hungarian sweet paprika
1 tsp thyme, chopped finely
1 chile pepper, seeds removed and chopped finely
2 tbs lime juice
2 tbs brandy
2 tbs vegetable oil
12 chicken wings
Kosher salt
Method:
Preheat Oven to 375 F
Combine all ingredients except chicken in a food processor and process into a paste.
Place wings on a baking sheet and brush on all sides with paste. Cover and marinate in the refrigerator for 30 minutes.
Remove wings from the refregirator and bake in the preheated oven for 25-30 minutes
Serve wings with chili sauce, sweet and sour sauce, barbecue sauce or salsa.
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| Marinate and Sauces Chicken Wings Recipe |
Chicken Katsu Recipe It served this with a side of chicken fried rice and a cabbage salad, which It made using a bag of cole slaw mix and used the dressing from the Asian Chicken Salad recipe on the site to pour over the cole slaw.
Ingredients:
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
2 tablespoons all-purpose flour
4 skinless, boneless chicken breast halves pounded to 1/2 inch thickness
salt and pepper to taste
Method:
Season the chicken breasts on both sides with salt and pepper.
Place the flour, egg and panko crumbs into separate shallow dishes.
Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat.
Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
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| Chicken Katsu Recipe |
Dumplings Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, Recipe from Nora Daza.
Makes 50 dumplings
Ingredients:
For the wonton:
1/2 kilo ground chicken breast
8 stalks spring onions, finely chopped
2 tablespoons soy sauce
1/2 teaspoon iodized salt
1 tablespoon sesame oil
1 tablespoon cooking oil
50 pieces wonton wrappers (round ones look better but square ones will do)
1/4 cup cooking oil, for cooking dumplings
1/4 cup water
For the dipping saucez
1/4 cupsoysauce
pinch of sugar
2 tablespoons vinegar
Method:
Mix the ground chicken breast, spring onions, soy sauce, salt, sesame and cooking oil in a bowl. Blend well.
On 1 piece of wonton wrapper, place 1 teaspoon of the mixture ¡n the middle, Gather all the edges in the middle and seal the
edges with a little water. Do the same with the rest of the wrappers.
In a preheated pan, pour in the cooking oil and water. Cook the dumplings in the oil-water mixture. The oil will give a light
brown exterior while the water will cook the inside thoroughly.
Before serving, prepare the dip by mixing soy sauce, sugar and vinegar.
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| Dumplings Recipe |
Shanghai Rolls Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, Recipe from Lydia Castillo.
Makes 80 Pieces
Ingredients:
1/2 kilo shrimps
1 kilo ground pork
1/4 cup water chestnuts, finely chopped
1 big onion, chopped salt and pepper, to taste
40 pieces lumpia wrappers water
vegetable oil, for deep-frying
Method:
Peel shrimps. Discard the heads. Cut shrimps into very small pieces. Combine shrimps with ground pork, water chestnuts and
onion. Season with salt and pepper. Let stand for about 10 minutes.
Separate the wrappers. Prepare a small bowl of water for sealing the lumpia rolls, Spread a spoonful of the mixture on each wrapper and roll. Seal by wetting the edge of the roll.
When ready to serve, fry lumpia in very hot oil, turning once until golden brown.
Drain and cut each piece in two. Serve with sauce on the side.
Sweet and Sour Sauce:
2 tablespoons flour
1 1/2 tablespoons soy sauce
1/2 cup vinegar
1/2 cup sugar
2 tablespoons catsup
pepper, to taste
Sweet and Sour Sauce:
To prepare sauce, dissolve flour in soy sauce.
When it has the consistency of paste, mix in vinegar, sugar, catsup and pepper. Be sure sugar is fully melted.
Boil in a small casserole, stirring constantly until sauce reaches a thick, pouring consistency.
Notes and Tips:
You may also use bottled sweet and sour sauce, but making your own might be cheaper.
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| Shanghai Rolls Recipe |
Chinese Paella Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, recipe from Dorothy MJ Ferreria
Serves 6
Ingredients:
7 chicken thighs OR 1/2 kilo pork tenderloin
For the marinade
2 tablespoons white sugar
2 tablespoons soy sauce
1 tablespoon pounded garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon grated ginger
For the paella:
cooking oil, for frying
1/4 cup corn oil, for sauteing
1 tablespoon well pounded garlic
1 1/4 cups sliced red onions
3 Chinese sausages, sliced diagonally
6 dried shiitake mushrooms, soaked until soft,
washed, and cut into thin strips
3 cups raw rice, washed (Dinorado or Jasmine variety)
1/4 cup + 2 tablespoons soy sauce
1 tablespoon + 1 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
4 — 4 1/4 cups water or chicken stock
For the topping:
spring onions, finely chopped
cooked scrambled eggs,
sliced into thin strips fried peanuts with the skin on
Method:
Debone each chicken thigh and cut into four portions. If using pork tenderloin, slice pork into strips.
Combine all marinade ingredients and marinate the chicken or pork for at least 30 minutes.
In a pan, heat oil and fr chicken or pork until golden but not necessarily fully cocked. Set aside.
In a big wok, heat 1/4 cup corn oil. Add garlic and onions and sauté until the onions are wilted. Stir in Chinese sausages and the mushrooms. Mi well.
Continue sautéing for a few minutes until the fat from the sausages oozes out. Add the fried chicken or pork strips. Add rice and mix well. Season with soy sauce, sesame oil, and pepper.
Pour in first 1 cup chicken stock. Keep stirring until the rice has absorbed the liquid.
Pour in 3 more cups of the stock and allow to boil. Transfer to a rice cooker and cook until done, adding more water if necessary to fully cook the rice.
Transfer rice to a serving platter. Garnish with chopped spring onions, scrambled eggs and fried peanuts.
Serves 6
Ingredients:
7 chicken thighs OR 1/2 kilo pork tenderloin
For the marinade
2 tablespoons white sugar
2 tablespoons soy sauce
1 tablespoon pounded garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon grated ginger
For the paella:
cooking oil, for frying
1/4 cup corn oil, for sauteing
1 tablespoon well pounded garlic
1 1/4 cups sliced red onions
3 Chinese sausages, sliced diagonally
6 dried shiitake mushrooms, soaked until soft,
washed, and cut into thin strips
3 cups raw rice, washed (Dinorado or Jasmine variety)
1/4 cup + 2 tablespoons soy sauce
1 tablespoon + 1 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
4 — 4 1/4 cups water or chicken stock
For the topping:
spring onions, finely chopped
cooked scrambled eggs,
sliced into thin strips fried peanuts with the skin on
Method:
Debone each chicken thigh and cut into four portions. If using pork tenderloin, slice pork into strips.
Combine all marinade ingredients and marinate the chicken or pork for at least 30 minutes.
In a pan, heat oil and fr chicken or pork until golden but not necessarily fully cocked. Set aside.
In a big wok, heat 1/4 cup corn oil. Add garlic and onions and sauté until the onions are wilted. Stir in Chinese sausages and the mushrooms. Mi well.
Continue sautéing for a few minutes until the fat from the sausages oozes out. Add the fried chicken or pork strips. Add rice and mix well. Season with soy sauce, sesame oil, and pepper.
Pour in first 1 cup chicken stock. Keep stirring until the rice has absorbed the liquid.
Pour in 3 more cups of the stock and allow to boil. Transfer to a rice cooker and cook until done, adding more water if necessary to fully cook the rice.
Transfer rice to a serving platter. Garnish with chopped spring onions, scrambled eggs and fried peanuts.
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| Chinese Paella Recipe |
