Blog

Recipe ingredients and directions:

3/4 lb char shu pork (or boneless pork loin with some hoisin sauce)

1 or 2 tsp cornstarch

1 tsp salt

1/2 tsp soy sauce

dash white pepper

2 tbl oyster sauce

1/4 cup chicken broth

2 or 3 green onions

Cube meat and stir fry in some oil with minced onion. (mushrooms

and bamboo shoots can also be added) Cook meat until no longer

pink.

Add chicken broth to pan. Heat to boiling, then cook covered for

Stir oyster sauce and cornstarch into 1 tbl water, add to pan.

Cook some more until thickened.

Dough

1 cup milk, scalded

1/4 cup sugar (i add a little more)

1 tbl shortning

1/4 tsp salt

1 package active dry yeast

2 tbl warm water (for proofing yeat)

1 egg white (possibly unecessary)

3 to 3.5 cups flour

Scald milk, then stir in sugar, shortning, and salt, cool the milk

mixture, proof the yeast.

Stir the yeast and egg white into milk mixture, then pour over 3

cups flour in bowl and stir until smooth. Add more flour until

dough is easy to handle.

Knead, let rise, and punch down. Divide dough into 20 pieces, roll

each piece into 3 inch circle. Put 1 tbl filling in center, then

twist to seal. Place on 3 inch square of waxed paper. Repeat 19

times.

Cover & let rise 20 minutes, then steam. I use a metal strainer

in a pot with a little water and a cheesecloth tied over the pot

lid (to preven condensation). Cover and steam for 12 minutes, then

enjoy!

Category: Asian Recipes

Recipe ingredients and directions:

2 lb lean pork

1/4 cup soy sauce

1 tblsp sherry

1 tsp brown sugar

1 tsp ground ginger

1 litre water

4 oz bamboo shoots

Cut the pork into small cubes. Mix the soy sauce, sherry, sugar

and ginger together, add to the pork, toss well and leave for 10

minutes.

Put pork and flavourings in a large pan, add the water and bring

gently to the boil, cover and simmer for 1 hour.

Drain bamboo shoots and shred finely, add to the pan and simmer

for 10 minutes. If wished, liquid may be thickened with 1 tablespoon

cornstarch. mixed with a little cold water.

Category: Asian Recipes

Recipe ingredients and directions:

1 c sudachi juice (or lemon and lime)

1/3 c plus 2 Tbsp rice vinegar

1 c dark soy sauce

2 tablespoons tamari

3 tablespoons mirin

1/3 ounce hana-katsu (shaved dried bonito flakes)

2-in square piece of kombu

Mix together all ingredients and let sit for 24 hours. Strain

through cheesecloth.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb fish

12 oz flour

1 egg

2 tblsp baking powder

3 1/2 tblsp cornstarch

1 tsp salt

1 cup water

flour to dust

oil to fry and for the dough

Mix together flour, egg, baking powder, cornstarch and 1 cup water.

Let stand 10 minutes. Add 10 tblsp oil and let stand another 20

minutes.

Cut fish to pieces and dust with cornstarch. Then dip fish into

dough and fry in hot oil. Turn fish very cautiously when the color

starts to change. Remove fish pieces when slightly brown. Let cool

5 minutes.

Now fry again in hot oil until the pieces are golden brown.

7 oz canned pineapple pieces

3/4 cup syrup from canned pineapple

1 tblsp cornstarch

2 tblsp vinegar

1 tblsp soy sauce

2 tblsp sugar

green tops of 2 scallions

Place ingredients in a saucepan and bring to the boil, stirring

constantly. Add the fish pieces and simmer, covered, for 5 minutes.

Category: Asian Recipes

Recipe ingredients and directions:

2 lbs garlic, peeled

2 lbs miso (any kind)

1 cup sake (or 1/2 cup sake and 1/2 cup mirin)

3 T soy sauce (optional)

Place the garlic cloves in a hot steamer and steam for 15 minutes.

Cool and pat dry. Blend the miso and sake (and soy sauce if you

prefer). For those who like sweeter flavor, use sake/mirin

combination.

Place the miso mixture in a refrigerator container and imbed the

garlic cloves in the miso. Cover and refrigerate for 3 weeks.

Wash off miso before serving. Serve either chilled or at room

temperature. Keeps 1 month refrigerated.

Category: Asian Recipes

Recipe ingredients and directions:

2/3 lb garlic, cloves separated and peeled

2 T salt

6 T molasses

1/4 tsp salt

2 T soy sauce

Place garlic cloves in a bowl and sprinkle on 2 T salt. Cover with

a plate and let stand 2-3 days. Drain.

Add the 1/4 tsp salt to the molasses. Place garlic in a lidded

jar and add molasses and soy sauce. Cover and store in a cool

place for 1 month. The garlic will turn amber color. Keeps

indefinitely.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb ox tails, beef ribs, or scraps of bottom round steak

2 T vegetable oil

2 cloves garlic, minced

1 5-inch piece fresh ginger

4 or 5 green onions or 1 yellow onion, cut in half

2-3 bay leaves

1 stick cinnamon

salt and pepper

MSG

1/2 tsp whole cloves

12 cups water

1/4 cup nam pla (fish sauce) plus more, to taste

1lb. bottom round beef, very thinly sliced

1 pkg Bahn Pho’ rice stick noodles (fettucine style), boiled till done

4 cups fresh bean sprouts

1 cup chopped scallion

fresh cilantro, chopped (optional)

fresh basil leaves

lime and lemon wedges

hoisin sauce

Asian chili sauce or tabasco sauce

Fry meat in oil and garlic in a stock pot. Meanwhile, slice ginger

in half lengthwise and brown over a flame or broil till dark brown

in areas. Do the same with the green or yellow onion. Add to

stock pot along with the rest of the broth ingredients. Boil,

uncovered for 1/2 hour. Season with salt and pepper. When broth

is done, add 1/4 cup fish sauce.

Ladle a few cupfuls of broth into a saucepan on high heat. Add a

handful of slices of the raw beef to the hot broth and stir until

cooked. In a large bowl, place a handful of bean sprouts, then a

large handful of noodles and top with the cooked beef slices and

broth from the saucepan. Top with two tablespoons of scallion and

cilantro, if desired. Serve with lemon and/or lime wedges, hoisin

sauce, additional fish sauce and chili or tabasco sauce.

Category: Asian Recipes

Recipe ingredients and directions:

1 whole chicken (about 3 lbs)

1 large onion

2 carrots

2 celery stalks

1 teaspoon of coriander seeds

3 star anise

1/2 teaspoon whole black pepper

3" piece stick cinnamon

1 small piece ginger, smashed

2 cans chicken stock

salt

1 tablespoon sugar

Oriental rice noodles

Vietnamese fish sauce to taste

1/4 large onion, thinly sliced

1/2 cup chopped scallions

1/2 cup chopped parsley (not Italian parsley)

1/2 cup chopped basil leaves

2 cups bean sprouts

1 large lime

dash pepper

freshly sliced jalapeno peppers (optional)

chili paste (optional)

basil leaves

bean sprouts

chili peppers (optional)

lime wedges

Clean and put chicken in a large stock pot and add water to cover

the whole chicken. Bring to a boil removing scums at top. Add

whole onion, carrots and celery and continue cooking for 1 hour at

medium heat until chicken is fully cooked. Pour stock through

strainer and remove breast meat and any other part of the chicken

you would like at this time. Place coriander seeds, whole black

pepper and anise seeds in a teaball or a seasoning bag and drop it

into the strained chicken stock. Add cinnamon stick, piece of

ginger, and 2 cans of chicken stock and cook for about 20 minutes

more. Remove flavor pack, cinnamon stick, and ginger. Add sugar,

salt and/or fish sauce to taste. When serving, bring pot to a

boil.

Cook the rice noodle as you would of pasta. Quickly rinse with hot

water to remove starch when it is done. Place about a cup of it in

a deep bowl, Layer with some cooked chicken and add a teaspoon of

scallions and parsley, each. Add a couple of slices of onion on

top of that. Ladle enough broth to fully cover the toppings.

Garnish with basil leaves, bean sprout, chili peppers (optional),

a squeeze of lime and a dash of black pepper when ready to eat.

Category: Asian Recipes

Recipe ingredients and directions:

3 large onions

1 Tbsp peanut oil

5 pounds combination of meaty beef and chicken bones

4 ginger slices julienned

2 carrots julienned

1 small stick cinnamon

1 star anise

2 whole cloves

1 tsp whole black peppercorn

2 cloves garlic, unpeeled, smashed

2 cups (1/2 lb) fresh bean sprouts

1/2 lb beef sirloin, sliced very thin across grain, bitesize

1 green onion, finely sliced

1/4 cup chopped coriander leaves (cilantro)

4 fresh red or green chiles, sliced

2 limes cut into wedges

8 ounces rice sticks, soaked in hot water for 30 minutes, drained

2 – 3 Tbsp fish sauce (nuoc mam / nam pla)

Fresh black pepper to taste

Slice two of the onions into 1/4 inch slices. Heat 1 Tbsp oil in

a frying pan. Add the sliced onion, and cook, stirring, until the

outside has browned. Remove and drain. Slice the remaining onion

into paper-thin slices and set aside.

Rinse the bones and place in a stockpot. Cover with cold water.

Bring slowly to a boil. Reduce heat and simmer, uncovered. For a

clear broth skim off foam. After 10 – 15 minutes, add browned onion

and ginger, carrots, cinnamon, cardomom, star anise, cloves, garlic

and peppercorns. Bring to a boil. Simmer the stock, partially

covered for 6 to 12 hours, skimming regularly. If necesary add more

water to keep the bones covered. Strain the stock, skim off, and

discard any fat.

At serving time, arrange the sliced beef on a platter. Garnish with

reserved white and green onion. On another platter, arrange the

bean sprouts, coriander, chiles and limes. Meanwhile, plunge the

rice sticks in boilin water to heat. Drain. Place equal portions

in each soup bowl. Cover to keep warm. Heat beef stock to boiling.

Season with fish sauce and pepper. Pour into a soup tureen or

chafing dish. At the table, place the soup on a portable warmer to

keep hot. Offer each guest a bowl of warm rice noodles. Each diner

adds some beef and onion to a bowl. Ladle the hot stock over the

meat, stirring to cook the meat. Add the bean sprouts, coriander,

chiles, and lime to taste. Enjoy with chopsticks and a soup spoon.

Serves 6 to 8 portions.

Optional: pass fresh basil leaves, coriander, additional chilies,

fish sauce and ground peanuts at the table.

Category: Asian Recipes

Recipe ingredients and directions:

5 pounds beef bones with marrow

5 pounds oxtails

1 pound flank steak

2 large onions, unpeeled, halved, and studded with 8 cloves

3 shallots, unpeeled

2-ounce piece ginger, unpeeled

8 star anise

1 cinnamon stick

4 medium parsnips cut in 2-inch chunks

2 teaspoons salt

1 pound beef sirloin

2 scallions thinly sliced

1 tablespoon chopped cilantro

2 medium onions thinly sliced

1/4 cup hot chili sauce

1 pound 1/4-inch wide rice noodles (or banh pho)

1/2 cup nuoc mam (Vietnamese fish sause)

freshly grounded black pepper

2 cups fresh bean sprouts

2 fresh chili peppers, sliced

2 limes cut in wedges

1 bunch fresh mint

1 bunch fresh Asian or regular basil

Soak bone overnight in cold water. Place bones, oxtails and flank

steak in a large stock pot. Add water to cover and bring to a boil.

Cook 10 minutes, drain and rinse pot and bones. Return bones to

pot, add 6 quarts water and bring to a boil. Skim surface of scum

and fat. Stir bones at bottom from time to time. Add 3 more quarts

water, bring to a boil again and skim scum. Lower heat and let

simmer. Char clove-studded onions, shallots, and ginger under a

broiler until they release their flagrant odors. Tie charred

vegetables, star anise, and cinnamon stick in a thick, dampened

cheesecloth. Put it in stock with parsnips and salt. Simmer for 1

hour. Remove flank steak and continue simmering broth, uncovered

pot, for 4-5 hours. Add more water if level goes below bones.

Meanwhile, slice beef sirloin against grain into paper-thin slices,

about 2-by-2 inches. slice flank steak the same way. Set aside. In

a small bowl,combine scallions, cilantro, and half the sliced

onions. place remaining onions in another bowl and mix in hot chili

sauce. Soak rice noodles in warm water for 30 minutes. Drain and

set aside.

When broth is ready, discard bones. Strain broth through a colander

lined with a double layer of damp cheesecloth into a clean pot.

Add fish sauce and bring to a boil. Reduce heat to simmer. In

another pot, bring 4 quarts of water to a boil. Add noodles and

drain immediately. Do not overcook noodles. Divide among 4 large

soup bowls. Top noodles with sliced meats. Bring broth to a rolling

boil, then ladle into soup bowls. Garnish with scallions mixture

and black pepper. Serve the onions in hot chili sauce and remaining

ingredients on the side to add as desired. Also, you can add Hoisin

sauce as a dip.

Serves 4.

Category: Asian Recipes

Recipe ingredients and directions:

about 10 lbs. of bones (beef, the leg part)

fresh ginger root, about 1 inch

5 small shallots

2 star anise seeds

1.5 gallons water

one package of fresh rice noodles (banh pho)

salt

fish sauce

1 lb beef fillet mignon, cut in thin slices

one toe sized lump of rock sugar (available in Vietnamese market) (optional)

fresh basil leaves

green onions, chopped

fresh cilantro, chopped

fresh bean sprout (optional)

fresh lemon (optional)

fresh jalapeno pepper or hot red pepper (optional)

Submerge the bones in hot tap water and bring to boil, then discard

this first "broth" so that the "pho" final broth would be nice and

"clear" and not muddy looking. Now for the real broth, add 1.5

gallons of water and 1 tsp. salt and bring to boil. While waiting

for boiling point, add these:

Lightly charbroil the ginger root and shallots over open flames on

your stove. For the ginger, roast until you can easily peel the

skin, about 3 min. Peel off the out skin. Add to the broth. For

the onions, charbroil until the outer skin layer are burnt, but

don’t over do it, about 3 min. Lightly roast the auiseeds for

about 1-2 min. in a pan. Add all of these to the broth. Add the

sugar (optional). When the water boils, lower the heat and simmer

for about 6 hrs.

For the rice noodles preparation, boil some water in a pot. Put

the amount of rice noodles you want in a strainer (the kind with

a handle, and small enough to fit in the pot you’re using.) and

submerge it in the boiling water for a few seconds and quickly take

it out!! The timing is important for a good rice noodle. You

don’t want to overcook the rice noodle for too long ( even 15 sec.

can be too long!!) and have soggy noodles! Just dip the noodles

in the boiling water and lift it out (about 5 sec., or just done)

quickly and put it in your bowl.

If you have a lot of broth and only wants to make one or two

servings, take out enough broth you want and bring it to a boil in

another pot. Dip in the amount of sliced beef you want, just enough

to cook the meat, depends on how well done you want it. Put the

cooked meat into your bowl of rice noodle and add enough broth to

submerge them. Then add the green onions & cilantro to garnish.

Add fish sauce to taste, if needed. Usually the broth is good

w/out any extra salt or fish sauce. Then garnish with fresh basil

leaves and/or bean sprouts (a handful) if you like. I love to

squeeze a slice of fresh lemon and a bit of red hot pepper (or

jalapeno) to taste. This is optional. If you’re using hot red

pepper, becareful! It can too very hot, depending your your taste

buds tolerance!!

Category: Asian Recipes

Recipe ingredients and directions:

In essence, this is a Thai version of the popular western dish "pepper

steak," but prepared in a typically Thai way.

If you can’t get the Thai sweet chilies (prik yuet), then substitute

bell peppers. If you can’t find Maggi seasoning sauce, use mushroom

soy or dark soy.

Ingredients:

1 pound steak

8 cloves of kratiem (garlic), whole

1/4 cup hom daeng (shallots), sliced

1/4 cup prik yuet (sweet green chilies), sliced

1/4 cup prik yuet daeng (sweet red chilies), sliced

3 tablespoons nam pla (fish sauce)

1 tablespoon Maggi seasoning

2 tablespoons nam tan paep (palm sugar)

1 tablespoon priktahi khiaowan (green peppercorns)

1 tablespoon sesame oil

Marinade:

2 tablespoons nam pla

1/2 teaspoon arrowroot powder

1/2 teaspoon prikthai (freshly ground black pepper)

Method:

Cut the steak diagonally across the grain into thin strips (this may

be easier if you chill the steak in the freezer first). Mix the marinade

ingredients, combine with the steak, and leave for about an hour.

In a wok or skillet over medium high heat, combine the sesame oil with

two tablespoons of peanut oil and then stir fry the garlic and peppercorns

until it is aromatic and the garlic turns slightly crisp.

Add the beef, onions and sweet chilies, and stir fry for 2-3 minutes

(until the beef begins to show signs of being cooked). Add the remaining

ingredients, and increase the heat to high, and stir fry until the beef

is cooked to your taste.

Serve over steamed white rice and if desired garnish with a fried egg.

Category: Asian Recipes

Recipe ingredients and directions:

5 lb fresh duck

1/4 ts salt

1/2 ts five spice

1/4 ts MSG (optional)

1/2 ts sugar

3 sl lemon, sliced thin with rind

4 c water

3 tb honey

3 tb dark soy sauce

3 tb red wine vinegar or 2/3 c Chinese rice wine

Mix the salt, 5-Spice, MSG and sugar together and rub inside of

bird with the mixture. Fold up the tail into the bird and using

an upholstery needle or turkey skewers and string, close up the

duck sealing all openings.

Blanch the duck in 3 qts of boiling water pouring the water over

the duck about 8 times. Hang up to dry for 3-4 hours.

Combine red wine vinegar (or rice wine), water, honey, soy sauce

and lemon in a pot and bring mixture to a boil. Turn heat to low

and let simmer for 20 minutes. Using a ladle, pour this mixture

over the duck several times until it is completely coated. Hang

duck in front of a fan for 4-5 hours or overnight sans fan.

Place duck on a greased rack and roast for 20 minutes in at 400 F.

Turn oven down to 375 F and continue to roast – 25 minutes per lb.

total time. This includes the first 20 minutes. (A 4 1/2 lb duck

would take approx. 1 1/2 hrs.)

Category: Asian Recipes

Recipe ingredients and directions:

1 five lb. duck

12 oz. beer

Wash and clean duck. Pat dry. Hang duck by neck 8 hours in an

airy place (I pointed an electric fan at mine).

Place duck in roasting pan. Rub beer on skin thoroughly. Roast

duck in preheated oven, breast side up, for 30 min. at 350 degrees.

Turn duck and roast 45 minutes more. Turn duck back to original

position and roast another 30 minutes.

Cut crispy skin off with sharp knife. Serve meat and skin on

platter. To eat, put a little duck on a Chinese pancake (recipe

follows) with some hoisin sauce (brands vary, so there might be

some trial and error before you find one you like), and some shredded

scallion, and roll up like a small burrito.

In my opinion, chinese pancakes are too much trouble to bother

with. The following recipe comes pretty close, and is a lot less

trouble.

MOCK CHINESE PANCAKES

1 pkg. flour tortillas, soft taco size (about 6 or 7 in. diameter)

sesame oil

Hopefully, you’ll have an even number of tortillas. Lay them out and brush

lightly with sesame oil on one side. Take half the tortillas and put them

on top of the others, with the oiled sides together.

On an ungreased frying pan or griddle, cook the pairs of tortillas briefly

on both sides (they should puff up a little).

Separate the tortillas, and put them into one stack. Wrap them in

aluminimum foil, and steam in a steamer for about 10 minutes.

You can freeze these, and re-steam until thawed and hot before serving.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 16 servings

3/4 c uncooked short grain rice

1 1/2 c water

4 dried shiitake mushrooms

1/2 c hot water

1 lb lean, boneless pork

1 egg

2 green onions chopped

1/4 c chopped water chestnuts

1 ts cornstarch

1 ts minced gingerrot

1/4 ts salt

1/4 ts pepper

2 ts low sodium soy sauce

Combine uncooked rice and 1 1/2 cups cold water. Let stand 2 hours.

Drain rice and place on paper towels to dry. Combine mushrooms

and 1/2 cup hot water; let stand 15 minute. Remove and discard

mushroom stems; set aside caps. Trim excess fat from pork. With

knife blade, process pork 1 minute. Add reserved mushrooms, egg

and remaining ingredients; process 45 seconds. Shape pork mixture

into 16 1-inch balls. Roll each ball in reserved rice. Arrange

balls in a 10 x 6 x 2" baking pan; place dish on a rack in a roasting

pan. Pour water in roasting pan to the depth of 1 inch. Bring to

a boil. Cover. Reduce heat to medium and steam 20 minutes. Serve

immediately.

Category: Asian Recipes

Recipe ingredients and directions:

1 cup chicken broth or low-sodium chicken broth

1/2 cup Dijon mustard (preferably Grey Poupon)

1/3 cup creamy peanut butter

3 tablespoons firmly packed light brown sugar

1 clove garlic, crushed

1/2 teaspoon minced fresh ginger

1 tablespoon cornstarch

4 cups vegetables, cut up (red bell pepper, carrots, mushrooms, green onions,

pea pods)

1 tablespoon vegetable oil

1 pound linguine, cooked

Chopped peanuts and scallion brushes for garnish

In medium saucepan, combine chicken broth, mustard, peanut butter,

sugar, soy sauce, garlic, ginger, and cornstarch. Cook over medium

heat until mixture thickens and begins to boil; reduce heat and

keep warm. In large skillet, over medium-high heat, saut=E9 vegetables

in oil until tender, about 5 minutes. In large serving bowl,

combine hot cooked pasta, vegetables, and peanut sauce, tossing

until well coated. Garnish with chopped peanuts and scallion

brushes. Serve immediately.

Makes 4 to 6 servings.

Category: Asian Recipes

Recipe ingredients and directions:

You should be able to get fresh pandan leaves from an asian market.

They are used both as a flavour here and also as a biodegradable

packaging – much better for the planet than styrofoam…

marinade

——–

2 tablespoons oyster sauce

2 tablespoons coconut milk

1 tablespoon fish sauce

1 tablespoon sesame oil

2 tablespoons chopped garlic

1 tablespoon chopped ginger

a large pinch of freshly ground black pepper

2 tablespoons rice flour (if not available use cornstarch)

1 fresh pandan leaf, chopped small.

Mix the sauce ingredients, and cut about half a pound of chicken breast

meat into largish bite sized pieces, and marinade in the sauce for about

2-3 hours.

The pieces of chicken are then wrapped in pandan leaves: this can be

done in several "elegant" ways, but the simplest is to form a square of

leaf, put the chicken in the centre, pick up the corners and secure with

a wooden toothpick (if you want to be real basic, but highly authentic,

use a stapler to secure the ends – but don’t forget to warn your guests

to remove the staples!)

Sauce

—–

The sauce is a variation on the popular prik dong (pickled chilis): mix

two tablespoons of sugar in 5 tablespoons of white vinegar (rice vinegar

if you can get it), and in a small saucepan reduce this to about half

its volume. Add a pinch of salt and a couple of tablespoons of finely

sliced mixed red and green prik ki nu (dynamite or birdseye chilis).

Transfer to a suitable serving bowl and allow to cool.

The wrapped chicken is steamed (in any available steamer) for about 10

minutes, after which time the leaves should be soft, and then deep fried

in hot oil until the chicken is fully cooked (takes a couple of

minutes).

Serving

——-

This is essentially Thai finger food: you can eat it by holding the

pandan leaf and taking the piece in your mouth, or use the toothpick to

pick it up, or of course use chopsticks or western style table utensils.

You can if you prefer keep the steamed parcels in the fridge till you

want them and then heat them on the table in a small deep fryer or

fondue pot.

Category: Asian Recipes

Recipe ingredients and directions:

8 oz small size rice noodles

3 T tomatoe sauce or tamarind paste

2 T veg. oil

1 T pickled radish

3 T sugar

1/3 c water or chicken stock

1 egg

3 T fish sauce

1/2 lb shrimp, cleaned and shelled

1 handful bean sprouts (fresh), chopped once or twice

2 oz green onions, cut into 1/2 inch pieces

2 T finely chopped peanuts

Soak the rice noodles in cold tap water about 20 minutes, until

they are springy. Then drain in a colander until needed.

If using dried tamarind, soak the tamarind in hot water for awhile,

then mash with a fork to soften. Force as much of the mixture as

you can through a seive to remove bits of bark, etc.

Heat oil in wok, and add the tamarind/tomato sauce, picked radish,

and sugar. Mix well and let heat up.

Add the noodles, small portions at a time, and and that water/stock.

Mix well until all the noodles are coated with the mixture. Add

more liquid if necessary — it will cook out. Don’t be easy on

the noodles — chop them with the spatula or spoon some to separate

them. It may help to "toss" the noodles like a salad, to get them

coated.

Beat the egg and mix with the noodles. Add the fish sauce and

shrimp. Mix everything thoroughly. The noodles will tend to

"clump", so stir or "toss" like a salad to get everything mixed,

and to ensure that the egg and shrimp cook thoroughly. It will

help to cover the wok with a lid for a minute or so, then toss the

mixture, then cover again. You’ll know it’s done when the shrimp

are completely pink. There may be a little browning of the noodles,

stirring will keep them from burning.

Add the bean sprouts, green onions, and chopped peanuts. Mix well,

then turn off the heat and let stand a minute or so. Serve.

Category: Asian Recipes

Recipe ingredients and directions:

8 to 10 ounces dried flat sided rice noodles

4 tablespoons distilled white vinegar

3 tablespoons tomato paste

3 tablespoons water

2 tablespoons sugar

1 to 2 tablespoons vegetable oil

2 cloves garlic, minced

1 fresh green chili, seeded and minced

2 eggs (optional)

1 cup fresh bean sprouts

1/3 cup chopped unsalted dry roasted peanuts (optional)

Lime wedges and sliced green onions for garnish

Bring 2 quarts water to boil and remove from heat. Soak noodles in

water for 20 minutes. Drain and set aside. In a bowl, mix together

vinegar, tomato paste, water and sugar. Set aside. In a frying pan,

heat oil and stir fry garlic and chili on medium heat for 3 minutes.

Stir in tomato vinegar mixture and make a well in the center of

pan. Crack in eggs, if desired, and cook until almost set, about

2 minutes; then stir quickly into sauce. Let sauce mxture continue

to simmer on low heat until very thick, about 4 to 5 minutes. Toss

noodles into sauce and mix well. Remove from heat.

Place noodles and sauce on one end of a large serving plate. On

the other end, place a pile of bean sprouts and peanuts if desired.

Garnish plate with lime wedges and green onions. Let diners help

themselves to noodles, bean sprouts and peanuts, and squeeze lime

juice over their portions. Serves 4.

Category: Asian Recipes

Recipe ingredients and directions:

serves 2 as main course, 4 as side dish

8 oz rice sticks (noodles)

1 clove garlic, minced

2" inch of pickled radish, finely diced

1/2 c roasted unsalted peanuts, coarsely chopped

3 tblsp fish sauce

juice of 1 lime

1 tblsp sugar

4 tblsp hot sauce

1/4 c firm tofu, cubed

2 eggs, beaten

1 c bean sprouts

2 green onions, coarsely chopped

Soak rice sticks in hot water at least 15 mins and drain. In a

small bowl, combine fish sauce, lime, sugar, hot sauce and a few

tablespoons of warm water. In a wok, heat a few tablespoons oil,

and stir fry garlic for a few seconds. Add noodles, radish, tofu,

liquid mixture and 2/3 of the peanuts and stir, folding from bottom,

for 1-2 mins. Push noodles to one side and add egg to bottom of

wok. Let sit 10-15 sec, then stir, gradually incorporating noodles,

about 1 min. Add 2/3 of bean sprouts and all the green onion and

stir about 30 sec, till heated through. Do not overcook. Turn onto

plate and sprinkle with remainder of roasted peanuts and bean

sprouts. Serve with lime wedges on the side.

Category: Asian Recipes

Recipe ingredients and directions:

a handful of rice noodles, soaked in warm water until soft

2T fish sauce

2T lime juice

2t sugar

2T dried shrimp

small handful bean sprouts

Mix fish sauce, lime juice, sugar, and dried shrimp.

Heat 2 T oil in a wok. Toss in the rice noodles and stir a minute.

Make a hole on the center and break an egg into it. Cover the egg

with the noodles. Add the previously mixed liquid. Stir for a

minute. Add bean sprouts, stir, and serve.

Category: Asian Recipes

Recipe ingredients and directions:

225 grams (1/2 lb) Thai rice noodles

12 medium size shrimp, shelled and cleaned

1 medium onion, diced

100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)

1 tsp garlic, minced

1 tbsp sugar

1 tbsp nam pla (fish sauce)

2 tbsp ketchup

100 grams (1/2 cup) peanuts, coarsely ground

100 grams (1/2 cup) vegetable oil

200 grams (1 cup) bean sprouts

1 tbsp tamarind soaked in 3 tbsp hot water

juice of 1 lemon

2 eggs, slightly beaten

Soak the noodles in cold water to cover for about 15 minutes.

Drain. Put noodles in a bowl and pour hot water over them. Let

stand for about 10 minutes. Drain and rinse with cold water; set

aside. Put oil in a wok or large skillet over medium heat. Add

garlic and onion. Stir-fry until onion turns translucent. Add

shrimp and stir-fry for about 2-3 minutes, or until shrimp turns

pink. Add ketchup, sugar, nam pla, preserved radish, tamarind

juice, and lemon juice. Stir well. Pour in the beaten eggs and

let them slightly set for 3 minutes before mixing with remaining

ingredients. Add noodles, bean sprouts, and peanuts. Mix well.

Spoon noodles onto serving platter and garnish with 1 cup bean

sprouts, lemon wedges, cilantro, and peanuts.

Tamarind usually comes in a package without seeds. Add water and

squeeze the pulp of the fruit several times to obtain the sour

liquid. Substitute the juice of 1 lime if tamarind is not available.

You should find tamarind in a Thai, Indian, Spanish, or Asian

market.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb chicken

1 bunch green onion

4-5 eggs

2 tbsp sugar

1/2 cup soy sauce

2 tbsp rice wine

1 cup water

cooked rice

In large saucepan, put rice wine, water, soy sauce, and sugar.

Bring to boil over medium-high heat. Add chicken. Cook 3-4 minutes.

Add onions and cook 1 minute, stirring. Turn heat down to medium.

Crack and mix eggs. Pour over mixture and cook. Mix. Cover for

one minute. Serve over rice.

Yield: 4 servings

Category: Asian Recipes

Recipe ingredients and directions:

serves 4

1/2 lb raw chicken cut from bone (1 large breast)

5 eggs

flour

1 c water

3 dried mushrooms

1/4 c sugar

1/3 c Japanese-type soy sauce

2 scallions, cut diagonally or one onion, sliced

2 c chopped fresh spinach

Cut chicken into small pieces. Beat in a bowl the eggs. Dust

chicken pieces with flour, dip in beaten egg (reserve extra), and

fry on both sides in hot oil until brown.

Combine in saucepan the water and mushrooms. Simmer 10 minutes,

remove mushrooms, and cut fine.

Drain any excess oil from skillet. Add to skillet the mushrooms

and liquid, sugar and soy.

Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add

spinach.

While spinach is still bright green, add reserved beaten eggs to

skillet and cover. Cook briefly, just until set. Ladle over

individual rice servings in bowls and top with chopped parsley.

Category: Asian Recipes

Recipe ingredients and directions:

(called "Zenzai" in some places)

Yield: 6 servings

1 C azuki beans

5 C water

1 3/4 C sugar

1/4 tsp salt

12 pieces komochi (little mochi)- or use regular mochi and cut up and

toast in toaster until puffy and cooked

Boil azuki beans for 3 minutes, drain. Cook in 5 C of water over

low heat for about 2 hours. When beans are soft, add enough water

to make 5 cups. Add sugar and salt. Cook about 10 minutes or until

sugar is dissolved and beans are flavored. Toast 2 pieces of komochi

per serving. Place in bowl and cover with the cooked beans. Serve

warm or at room temperature.

Category: Asian Recipes

Recipe ingredients and directions:

(makes 2 – 4 servings)

1 lb chicken

1/2 c peanut or other salad oil

2 Tbs peanut or other salad oil

2 Tbs chopped dried or fresh orange peel

2 dried red chili peppers, chopped

10 scallions, slightly smashed and cut into 1 1/2-inch pieces

1 1/2 Tbs tapioca or cornstarch dissolved in 1/3 c cold water

1 Tbs rice wine or dry sherry

2 Tbs soy sauce

1/2 tsp baking soda

1/2 salt

1/2 tsp sugar

2 tablespoons soy sauce

1/2 Tbs cider vinegar

1/3 c orange juice

1 Tbs sugar

1 tsp tapioca or cornstarch

1/4 tsp salt

Cut chicken into 1/4-inch thick strips. Mix together cornstarch,

wine, soy, baking soday, salt and sugar and add chicken, tossing

to coat well. Cover and chill for 90 minutes or overnight.

Add 1 tablespoon of oil to marinade and mix well to separate chicken

pieces. Mix seasoning sauce. Heat 1 cup of oil in a wok or skillet

until very hot. Stir-fry chicken about 1 minute; remove and drain

well. Warm 1 tablespoon oil in a wok or skillet over medium heat

and fry orange peel until dark brown. Add chili peppers and

scallions; stir-fry 30 seconds. Add seasoning sauce, stirring

constantly until sauce thickens and boils. Add chicken and mix

well. Serve hot.

Category: Asian Recipes

Recipe ingredients and directions:

4 to 6 servings

2 boned chicken breasts, 1 to 1 1/4 pounds

1 ts thin soy sauce

1 ts dry sherry

1 egg white

Cornstarch to coat

Peel of 1 medium thin-skinned orange

3 scallions

6 tbs oil

1 bunch broccoli (flowerets only)

6 dried chili peppers

6 slices ginger root, about 1/4 inch thick

3 tbs dry sherry

3 tbs thin soy sauce

3 tbs red wine vinegar

1 1/2 tbs sugar

1 1/2 tbs orange juice

Trim the fat an gristle from the breasts and separate from the

inner filet. Cut the breast lengthwise into 3 sections. Cut all

sections on the bias into 1 1/2-inch pieces. Place in a bowl and

add the soy sauce and wine. Mix well. Add the egg white; mix

again. Dust with cornstarch. Mix well and refrigerate at least

30 minutes. Bring to room temperature and coat with oil before

cooking.

Hand-tear the orange peel into 1/2-inch pieces. Cut the scallions

into 1/2-inch pieces. Place on a plate with the peppers, ginger,

and orange peel.

Have a colander in the sink ready for the next step. Blanch the

broccoli flowerets by adding to pot of boiling water. Remove the

broccoli to the colander when it turns dark green (no longer than

15 seconds). Rinse with cold water immediately to stop the cooking,

and pat or spin dry.

Combine sherry, soy, vinegar, sugar and orange juice. Mix well.

Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white

smoke appears, then stir-fry the chicken pieces in 3 batches for

45 seconds each batch. Allow oil to reheat between batches and

remove the chicken to your work platter with a strainer.

Add the remaining 2 tbs oil. Heat for 30 seconds, then add the

peppers. Stir until lightly charred. Add the ginger slices, and

stir 1 minute, then add the scallions and stir for 30 seconds.

Mix the sauce and pour around the sides of the wok. Bring to a

boil, add the chicken, then add the broccoli. Stir to mix well.

Remove to a platter and serve immediately.

Variation

Thicken the sauce slightly by adding a mixture of 2 ts cornstarch

and 3 tbs sauce mixture; add to wok slowly, stirring constantly,

when the sauce comes to the boil.

Category: Asian Recipes