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Recipe ingredients and directions:

2 cups water

1 carrot

1 cup red cabbage

1 serving chinese egg noodles

1/2 cup cooked kernels of corn

miso paste to taste

Put the water on to boil. Chop up the carrot and cabbage. Throw

in. When the water boils, throw in the noodles. Add miso to taste.

Stir. Throw in the corn. Eat.

Category: Asian Recipes

Recipe ingredients and directions:

3 cups water

2 T miso 2 green onions, finely minced (optional)

1/2 cake tofu, cut into 1/2 inch cubes (optional)

2-3 fresh mushrooms, thinly sliced (optional)

1/2 tsp. sesame oil

Heat oil in bottom of small pot, add green onion (if using) and

cook for about a minutes stirring frequently. Add 2 1/2 cups water.

Dissolve miso in 1/2 cup water and add to pot. Bring to a boil.

Lower heat, add mushrooms and tofu if desired. Serve.

Incidentally, despite the scorn of the tradionalists, I like to

add a drop of pepper sauce and I have come across a real recipe

that uses hot mustard.

Category: Asian Recipes

Recipe ingredients and directions:

2 tablespoons miso

2 scallions, chopped

1 quart hot water

1/2 cup tofu, cubed

1 carrot, chopped

1 cup eggplant, julienned

In boiling wash, add miso. Mash to dissolve. Add carrots, scallions,

tofu and eggplant. Cook until veggies are tender.

Category: Asian Recipes

Recipe ingredients and directions:

8 dried mushrooms

1 teaspoon cornstarch

2 teaspoons dry sherry

2 teaspoons water

salt

pepper

1 1/2 pounds boned chicken breasts, minced

5 tablespoons oil

1 teaspoon minced fresh ginger

2 cloves minced garlic

2 green onions, minced

2 small dried chiles (optional)

8 ounces canned bamboo shoots, minced

8 ounces canned water chestnuts, minced

Cooking sauce

1 tablespoon soy sauce

1 tablespoon dry sherry

2 tablespoons oyster sauce

2 tablespoons water

1 teaspoon sesame oil

1 teaspoon sugar

2 teaspoons cornstarch

Cover mushrooms with boiling water, let stand for 30 minutes; drain.

Cut off and discard woody stems. Mince; set aside.

Combine cornstarch, sherry, water, soy, salt, pepper and chicken.

Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let

sit 15 minutes.

Heat wok over high heat. Add 3 tablespoons oil, add chicken and

stir-fry 3 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles and onion;

stir-fry 30 seconds. Add mushrooms, bamboo shoots and water

chestnuts; stir-fry 2 minutes. Return chicken to pan; stir in

cooking sauce. Cook until thickened and hot.

To eat, spread a little hoisin sauce on a lettuce leaf, spoon in

some chicken, then wrap up in lettuce.

Category: Asian Recipes

Recipe ingredients and directions:

5 cups water

1 pound fresh egg noodles

3 tablespoons peanut or corn oil

1/4 cup thin sliced onion

2 cloves garlic, sliced

1/2 cup thin sliced raw boneless chicken

1/2 pound shrimp, peeled, deveined and cut into 1/2 inch pieces

2 tablespoons soy sauce

1/2 cup celery leaves and young stems, cut into 1/2 inch pieces

3 scallions, cut into 1 inch pieces

3 cups bok choy, leaves and young stems cut into 2 inch pieces

1 teaspoon salt, or to taste

1/4 teaspoon pepper

Bring the water to a boil in large saucepan, and add the noodles.

Cook for three minutes, stirring occasionally. Drain immediately,

and rinse under cold water. Drain immediately, and rinse under

cold water. Mix the noodles with 1 tablespoon of the oil and set

aside. Crush 2 tablespoons of the onion and the garlic into a

paste. Fry in the remaining 2 tablespoons oil in a wok for a

minute, adding the remaining onions. Add the chicken and shrimp,

and fry for two minutes. Now add the soy sauce, celery, scallions,

bok choy, salt and pepper, and fry for about two minutes. Add the

noodles, and mix well for two minutes so that all the ingredients

will be evenly distributed. Serve hot or at room temperature.

Variation: One or two cups of watercress can be used to supplement

the celery leaves and stems. The watercress, with its slightly

bitter flavor, adds an irresistible contrast with the soft fried

noodles. Serves 6.

Here is the recipe for mee goreng or it is also called bakmi goreng.

A very popular dish in Indonesia. With a little ingenuity, compatible

meat, fish and leafy vegetables can be added or subtracted to the

basic recipe, giving the dish a flexibility that precludes endless

repetition.

Category: Asian Recipes

Recipe ingredients and directions:

8 oz cabbage, chopped fine

1 tsp salt

1 cup water

2 oz garlic chives or scallions, green part, minced

8 oz pork loin, not too lean, chopped fine or ground coarse

3/4 tsp salt

1/2 tsp MSG

3 Tbsp sesame oil

1/4 tsp pepper, ground fine

1 Tbsp ginger root, minced

3 cups flour

3/4 cups water

Sprinkle cabbage with salt. Let stand 15 min. Drain. Add 1 cup

water and squeeze dry, discarding liquid. Add chives and pork. Mix

all together with seasoning ingredients. Knead flour and water

together until it is a smooth dough. Let rest 10 min. Roll out into

a long cylinder and divide into 48 or 50 pieces. Roll out each

piece into a 2" circle. Put 1/3 oz filling (appx) in each circle.

Fold circles over and seal with water, pleating one side artistically

as you go (optional!). If you pleat, you will get one crinkled side

and one straight side, and the dumplings will pull into a slightly

curved or crescent shape; otherwise you will have straight, flat,

boring-looking dumplings that still taste fine.

Cooking procedure 1: Boil 12 cups water. Lower heat to low. Cook

dumplings for 4 min, covered, stirring occasionally. This produces

a standard restaurant dumpling.

Cooking procedure 2: Boil 10 cups water. Add 1/3 the dumplings

and stir. Cover and let water return to a boil. Add 1/2 cup icy

cold water. Stir. Cover again and let water return to a boil. Add

another 1/2 cup icy cold water. Stir. Cover a third time and let

water return to a boil. Remove dumplings immediately and drain

them. Repeat the entire procedure until dumplings are done.

Sauce 1

1 cup soy sauce

1/2 cup broth (cooking water will do)

1 t white vinegar or cider vinegar

1/2 t sesame oil

1/4 t sugar

1 t scallion, chopped, including green part

Sauce 2

1 cup soy sauce

1/2 cup broth

1/2 t sesame oil

1/4 t hot pepper oil or 1/4 t red pepper flakes

Sauce 3

1 cup A-1

sauce 1/2 cup broth

Category: Asian Recipes

Recipe ingredients and directions:

1 pound soft bean curd, drained

1 tablespoon peanut oil

1 tablespoon finely chopped fresh ginger

1 tablespoon finely chopped garlic

1 tablespoon chili bean sauce

1 teaspoon yellow bean sauce

2 teaspoons sugar

1/4 cup vegetable stock

2 tablespoons rice wine or dry sherry

1 teaspoon cornstarch mixed with 1 teaspoon water

2 teaspoons sesame oil

2 tablespoons finely chopped scallions

Cut the bean curd into 1-inch cubes and set aside. Heat a wok or

large frying-pan over high heat and add the oil. Put in the ginger,

garlic, chili bean sauce, and bean sauce and stir-fry for 30 seconds.

Add the sugar, stock, and rice wine and cook for 2 minutes. Stir

the blended cornstarch into the wok. When the sauce has slightly

thickened, add the bean curd cubes and stir gently. Continue to

cook for 2 minutes until the bean curd is heated through. Garnish

with sesame oil and scallions and serve at once with rice, crispy

noodles or bread.

Category: Asian Recipes

Recipe ingredients and directions:

Makes 4 servings

12 ounces firm tofu

1/2 Lb ground pork

1/4 C green onion tops, cut into 2-inch lengths

1 T grated fresh ginger

1 T Lee Kum Kee black bean garlic sauce (or other brand)

1 T sherry

1/2 tsp salt

2 T soy sauce

2 tsp cornstarch

1 T water

1 green onion, finely shredded

Cut tofu into small 1/2 inch cubes; set aside. In a heavy pan or

wok stir fry pork. Add green onion tops. Combine ginger, black bean

sauce, sherry, salt, soy sauce, cornstarch and water; mix well.

Add tofu to the pork and toss very carefully to avoid tofu breakage.

Add the sauce and bring to a simmer until sauce thickens. Place in

a serving dish and sprinkle with shredded green onion. Serve

immediately. Makes 4 servings.

Category: Asian Recipes

Recipe ingredients and directions:

2 Tbls oil

1 tspn grated gingerroot

1 tspn crushed or minced garlic

2 small red chilies, minced

5 mushrooms, thinly sliced

3 green onions, whites thinly sliced and greens cut into 2" lengths

16 oz tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu

2 Tbls red miso creamed with 1/2 cup water

1 Tbls shoyu

1 Tbls honey

1 Tbls cashew or sesame butter

1/2 tspn vinegar

1 tspn arrowroot or cornstarch, dissolved in 2 Tbls water

Heat the oil in a wok or skillet. Add gingerroot, garlic, and red

chilies, and saute for 2 or 3 minutes. Add mushrooms and onion

whites, and saute for 2 or 3 minutes more. Add onion greens and

tofu cubes and saute for 1 minute. Combine miso, shoyu, honey,

cashew butter, and vinegar; mix well. Stir into tofu-mushroom

mixture and simmer for 1 minute. Stir in dissolved arrowroot and

simmer for about 30 seconds more, or until thick.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 2

1 Tbls corn or soy oil

1 1/2 teaspoons sesame oil

1 clove garlic, crushed

1/4 cup minced leeks, scallions, or onions

1 teaspoon minced red chilies

4 shiitake mushrooms, soaked and sliced

1/2 cup water, stock, or dashi

1 1/2 teaspoons sake

2 1/2 teaspoons shoyu

1/2 teaspoon salt

dash sansho or 7-spice chili powder

1 1/2 teaspoons ketchup

24 oz tofu, cut into pieces 1 1/4" square by 1/2" thick

2 teaspoons cornstarch, dissolved in 2 Tbls water

1 Tbls minced leek or scallion greens

Heat wok or skillet and coat with both types of oil. Add garlic,

leeks, and chilies, stir fry over high heat for 15 seconds. Reduce

heat to medium, add shitake, and saute for 1 minute. Add dashi

and next five ingrdients, bring to boil, and cook for 30 seconds.

Add tofu and return to boil. Stir in dissolved cornstarch and

simmer until thick. Serve hot, garnished with the greens.

Category: Asian Recipes

Recipe ingredients and directions:

4 squares soft bean curd

7 oz lean beef, finely minced (ground)

1 small leek

1/3 cup frying oil

1 tablespoon fermented black bean, finely chopped

2 teaspoons hot bean paste

2 teaspoons crushed garlic

2 teaspoons finely chopped fresh ginger

1 teaspoon finely chopped fresh red chili pepper or chili sauce

1 teaspoon Chinese brown peppercorn powder

1 1/2 tablespoons light soy sauce

1 tablespoon rice wine or dry sherry

1/2 teaspoon salt

1 1/2 teaspoons sugar

1 cup (8 fluid oz) chicken stock or water

1 tablespoon cornstarch

Cut the beancurd into 1/2 inch cubes and soak in hot water until

needed. Trim and shred the leeks. Heat the frying oil and stir-fry

the beef until lightly coloured, then add the leeks and stir-fry

a further 30 seconds. Add the chopped black beans, the bean paste,

garlic, ginger, and chili pepper of chili sauce and stir-fry for

a further 30 seconds, then add the pre-mixed seasoning ingredients

and bring to a boil. Simmer for 1 minute.

Drain the bean curd and add to the sauce, reduce the heat and simmer

until the sauce is well reduced and the flavor thoroughly permeating

the bean curd. Transfer to a serving dish and season with pepper.

Category: Asian Recipes

Recipe ingredients and directions:

1 T cooking oil

1 tsp (or several cloves, crushed) garlic

1 tsp fresh chopped ginger

1 bunch scallions

1/2 lb. ground pork

1 Cup Water

1 tsp cornstarch

1/3-1/2 lb tofu cut into bite-size chunks

1 tsp black bean sauce

1 tsp spicy chili sauce

1 T soy sauce

In a large skillet, saute ginger, garlic, and scallions in the

cooking oil. When garlic is slightly browned, add ground pork,

and cook until meat is thoroughly browned.

Mix cornstarch in a cup of water, and add to the meat in the skillet.

Bring to a simmer. At this point, add the bean sauce, chili sauce,

and soy sauce and stir all well. The sauce should just begin to

thicken a bit.

Finally, add the tofu pieces, and gently stir so it’s well mixed

with the sauce. Cover and simmer for 20-30 minutes. Serve over

rice.

Variations:

Use ground beef or ground turkey, or mix ground meats.

Use no meat at all, and saute bell peppers, mushrooms, or other vegetables

Use both meat and vegetables.

Add fresh spicy chiles.

Category: Asian Recipes

Recipe ingredients and directions:

4 blocks firm bean curd

1 pound ground pork or beef

2 t minced garlic

2 to 3 T hot bean paste

2 T soy sauce

1 1/2 to 2 cups chicken broth

3 green onions, cut into 1/2 inch lengths

1 t Szechuan peppercorn powder

1 T cornstarch

Cut the bean curd into 1/2 inch cubes. If it’s a good, hard bean

curd, you can cut them a little smaller.

Put the bean curd in the wok, with enough water to cover it, on

high heat. When the bean curd cubes begin to float to the top,

drain and remove from the wok.

Fry the meat over high heat, breaking it up, until it’s all browned.

Add the garlic, hot bean paste, soy sauce, chicken broth, and bean

curd to the meat. Toss them about for a bit, so that they all get

to know one another. Make sure all the bean curd soaks up some of

the juice, otherwise it’ll taste like so much styrofoam.

Add the green onions and Szechuan peppercorn powder and continue

to stir for a minute or so.

Mix 1 T cornstarch with 1 T of water to make a thin paste and add.

Serve over rice.

Category: Asian Recipes

Recipe ingredients and directions:

24 large sized prawns, (700 g)

300 milliliters tinned or fresh coconut milk

2 stalks lemon grass, (2 to 3)

18 cm cinnamon

6 cloves

4 tablespoons oil, (60 ml)

1 teaspoon turmeric powder, (5 g)

6 flakes, (12 g) garlic, sliced

6 spring onions, chopped

4 red chillies, shredded

10 curry leaves, (optional)

salt to taste

a few fresh basil leaves, chopped for garnishing

Clean, shell and devein the prawns. Wash them thoroughly and dry

them. Heat the coconut milk, the lemon grass, cinnamon and cloves

in a small non-stick saucepan. Bring it to a boil and continue to

simmer for 10 minutes on low heat till slightly thickened, stirring

occasionally. Heat the oil in a large wok. Add the turmeric powder

and fry for just a few seconds, until it turns a little darker.

Add a tablespoonful of water. When it starts sizzling, add the

garlic and stir-fry for half a minute. Add the onions and red

chillies and fry well. Add the prawns and keep on stirring until

they turn pink. Add the curry leaves and transfer this mixture to

the saucepan. Simmer for 10 minutes, stirring occasionally,

gradually adding a little water should it thicken too much. Remove

and discard the lemon grass. Add salt to taste. Garnish with

basil leaves and serve with plain rice.

NOTES : For authentic Malay curries, add lemon grass.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 5 servings

1/2 lb ground lean pork

1/2 lb shrimp, chopped fine

1/2 c water chestnuts, chopped

1/2 c green onions, chopped fine

1 ts salt

1 ts black pepper

1 egg

1 tb soy sauce

1 pk lumpia or egg roll wrappers

1/2 c cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy

sauce. Season with salt and pepper. Place a level tablespoon of

filling on each egg roll wrapper, fold wrapper burrito style, tucking

in the ends and seal with a few drops of water. Deep fry in hot oil

and drain on paper towels. Serve with sweet and sour sauce.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1/4 c cider vinegar

1 ts soy sauce

1/2 c sugar

1 c water or pineapple juice

1/2 ts finely grated gingerroot

1/2 garlic clove; crushed

2 tb cornstarch; blended with 2 tb cold water

salt

1/2 lb ground pork

1/2 lb uncooked shrimp, finely chopped

1/2 c minced mushrooms

1/2 c diced peeled jicama

2 green onions; finely chopped

3 egg yolks

2 tb soy sauce

lumpia wrappers

oil

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water,

ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch

paste and simmer 5 minutes, or until thickened. Season to taste

with salt. Keep warm.

For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg

yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about

1 1/2 tablespoons meat mixture into strip and place along one side

of lumpia wrapper. Roll tightly, folding in wrapper ends while

rolling. Moisten edges lightly with water to seal. Repeat with

remaining filling. Fry in deep hot oil until golden brown. Serve

whole or cut in halves or thirds. Serve with sweet-sour sauce.

Category: Asian Recipes

Recipe ingredients and directions:

10 oz can water chestnuts drained and minced

2 eggs

1 tsp black pepper

1 bunch green onions, minced

2 yellow chili peppers, minced

1/2 tsp salt

1 tsp minced garlic

1Lb ground pork

1 package mu shu pork wrappers

1 egg

1 tablespoon flour

chili sauce

Combine the first eight ingredients and mix thoroughly. With a

wrapper on a plate in front of you, put about 1 tbl meat on a corner

as though you were going to wrap the meat up in a piece of butcher

paper. Using your fingers, pinch the meat into a cylinder. Bring

the lower corner up over the meat, wrap the sides in, and roll the

meat up around the rest of the wrapper. Secure the edge of the

wrapper by using a mixture of the egg combined with flour as glue.

Deep fry the lumpias until crispy and golden brown. Serve at once

with chili sauce.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 2 dozen

4 dried mushrooms

3/4 lb lean ground pork

1 onion, chopped

3 cloves garlic, minced

1/3 lb raw shrimp, shelled, deveined, and chopped

1/3 cup water chestnuts, chopped

1 tbsp soy sauce

1 egg, lightly beaten

salad oil

sweet and sour sauce

2 dozen lumpia wrappers or egg roll skins

Soak mushrooms in warm water to cover for 30 minutes, then drain.

Cut off and discard stems, finely chop caps.

Crumble pork into a wide frying pan. Add onions and garlic and

cook over med. high heat, stirring, until meat is browned (about

6 min.) Add shrimp, mushrooms, and water chestnuts and cook for 2

min. Stir in soy.

Let cool, then discard excess pan juices. Fill and fold lumpia –

start from a corner diamond-wise, then roll up bringing the sides

in, moistening wrapper edges with egg to seal.

Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat

to 340F on a deep frying thermometer. (If using egg rolls, heat to

360F). Add 4 or 5 lumpia, cook, turning as needed, until golden

brown (2-3 minutes).

Remove with a slotted spoon and drain on paper towels, keep warm

in a 200F oven. Repeat with remaining lumpia. Serve with sweet

and sour sauce.

Category: Asian Recipes

Recipe ingredients and directions:

3 tablespoons cornstarch

2 tablespoons soy sauce

1 chicken breast (1/2 Lb.) skinned, boned, sliced thin

1 tsp sugar

4 tablespoons oil

1 clove garlic, minced

1/2 c sliced onion

2 c sliced celery

2 c sliced celery cabbage

3 c bean sprouts (aprox. 3/4 lb.)well rinsed and drained

1/2 c sliced water chestnuts

1/2 c sliced bamboo shoots

4 oz can mushrooms

8 oz spaghetti, cooked, rinsed, dried

In medium bowl, combined 2 tablespoons water, 1 tablespoon cornstarch

and 1 tablespoon soy sauce. Add chicken and toss until well coated,

set aside.

In small bowl mix well 1/2 cup water, remaining 2 tablespoons

cornstarch, remaining 1 tablespoon soy sauce and the sugar, set

aside.

In a large skillet heat 2 tablespoons oil until very hot but not

smoking. Add chicken mixture, stir-fry over high heat 3 minutes.

Remove chicken with slotted spoon, set aside.

Heat remaining 2 tablespoons oil in skillet. Add garlic and onion,

stir-fry about 30 seconds. Add celery and cabbage, stir over medium

heat 5 minutes. Add bean sprouts, water chestnuts, bamboo shoots

and mushrooms, stir-fry 2 minutes. Stir in chichen and spaghetti.

Add cornstarch mixture and stir until chicken is heated through

and sauce has thickened. Serve immediately.

Sliced chicken thighs, beef, pork can be used instead of chicken

breast.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. mushrooms

1/2 lb. pea pods

4 large celery stalks

1 small bunch of green onions

1 large red bell pepper

1 lb. bean sprouts

oil

1/4 cup roasted peanuts

1/4 cup soy sauce

1 Tbls. dry sherry (optional)

1 tsp. cornstarch

1/2 cup water

1 envelope of flavored bullion

10 ounce pkg linguine or spaghetti

Stir fry all veggies except mushrooms together. Stir-fry the

mushrooms separately. Cook linguine according to directions on

box.

In a cup, mix soy sauce, sherry, cornstarch, bullion, and 1/2 cup

of water. Set aside while cooking other ingredients. Add this

mixture to the veggies (except mushrooms) in the skillet and heat

to boiling. Add linguine and mushrooms, and heat through. Sprinkle

with peanuts. Serves 4.

Category: Asian Recipes

Recipe ingredients and directions:

2 lg chicken breast halves, skinned and boned

1 tb sherry

2 tb cornstarch

2 lg garlic cloves, minced

1 c chicken broth

4 ts vinegar

1/2 ts red pepper flakes

8 oz vermicelli

2 tb oil

1 carrot, julienned

1 lg bell pepper, julienned

3 tb soy sauce

Cut chicken into thin strips. Blend sherry, 1 Tablespoon cornstarch

and garlic in small bowl, stir in chicken. Let stand 10 minutes.

Combine broth, vinegar, red pepper and remaining 1 Tablespoon

cornstarch, set aside. Cook vermicelli according to package

directions, omitting salt. Meanwhile, heat 1 Tablespoon oil in hot

wok or large skillet over medium-high heat. Add chicken and stir-fry

3 minutes, remove.

Heat remaining oil in same pan over high heat. Add carrots and

green bell pepper, stir-fry 2 minutes. Add chicken and broth mixture.

Cook, stirring, until mixture boils and thickens. Remove from heat,

stir in soy sauce. Drain vermicelli, arrange on serving platter

and top with chicken and vegetable mixture.

Category: Asian Recipes

Recipe ingredients and directions:

2 cups sticky rice

4 cups coconut milk

1 cup ground meat / chicken

1 or 2 buds garlic, minced

butter margarine

ground white pepper

salt

Put the sticky rice in a bowl, soak in the water then leave them

about an hour. Drain the water afterwards. Boil the coconut milk,

mix 1/2 tea spoonful salt, then mix them with the rice. Cook until

the rice half-cooked. Move the half-cooked rice into a steam bowl

then cook it until well cooked (about 30 minutes). Meanwhile you

can prepare the meat/chicken.

Melt butter / margarine in the frying pan. Fry garlic and meat/chicken;

then put some white pepper and salt as you like. Fry them all

until the meat/chicken well done.

After you have all set, you can put the meat/chicken in between

the rice; like sandwich, cut them 5×3 cm; or else, I believe you

can do it as you still recall what it looks like when your neighbor

gave you. If you can find banana leaves, cover each of them then

put them on charcoal fire.

If you have rice cooker, you can cook the rice following the

direction, but put coconut milk instead of water. If you cannot

find coconut milk in your place, water can be used instead but

please add one teaspoonful of margarine to imitate the taste.

Traditionally, this is covered by banana leaves then put it on fire

(like barbeque) but you can use foil instead. The following is a

modified recipe so you can try easily :

I have not made this yet because I just recieved it, but I can see

from the recipe, that this is it. I do recommend the coconut milk

rather than water because it has a sweet taste which I loved so

much. When I used to eat it, it was served with a thick, sweet

soy sauce drizzled over. Also, the meat was ground quite fine

instead of in slices. The rice ball comes out looking like an

egg-shape.

Category: Asian Recipes

Recipe ingredients and directions:

2 cups sweet (glutinous) rice

2 cups coconut milk

1 salam leaf or bay leaf

1/2 teaspoon salt

Wash the rice in cold water several times, and drain. Bring the

coconut milk, rice, salam and salt to aboil, and remove the saucepan

from the heat. Let it stand, covered for thirty minutes. Remove

the rice, place it on a piece of aluminum foil and steam in a

Chinese-style steamer over hot water for thirty minutes. Allow

the rice to cool.

Beef Filling

1 teaspoon coriander

2 cloves garlic sliced

1 teaspoon sugar

2 teaspoons peanut or corn oil

3/4 ground beef

1 square of lemon peel

1 salam leaf or bay leaf

1 teaspoon salt

1/4 coconut milk

Grind together in a mortar or food processor the coriander,garlic

and sugar, and fry for one minute in the oil. Add the beef , lemon

peel, salam, salt and coconut mil. Cook over medium heat for about

five minutes, or until the beef is lightly browned. Discard the

lemon peel, salam and any liquid that may have accumulated.

The Rice Roll

Place half the rice in the center of a foil square, and flatten it

out with your fingers into a 4" x 6" rectangle about 1/4 inch thick.

The rice is sticky, and the process will be easier if you cover

your fingers with oil. Spread half the beef filling along the

center of the rice rectangle from end to end . Then fold both

sides of the foil toward each other, lengthwise, pressing firmly

into a roll about 2 inches in diameter. Seal the foil ends to make

a firmly packed roll. repeat with the remaining ingredients to

make a second roll. The rice rolls can be served immediately or

refreigerated for up to two days before serving. Remove the rolls

from the foil, and slice into 1-inch tick pieces like a jelly roll.

This dish should be eaten at room temperature. Serves 6 to 8.

Lemper is an appetizer or snack. In Indonesia, banana leaves are

used instead of aluminum foil to wrap and store the rice rolls.

Category: Asian Recipes

Recipe ingredients and directions:

1 cake firm or extra firm tofu

3 tablespoons Fresh ginger juice

5 large cloves sliced garlic

3-4 large shallots sliced

hot chili pepper paste (sambal olek) to taste

fresh ground black pepper

finely chopped scallions

fresh squeezed lime juice from one lime

1 stalk lemongrass chopped very fine

Slice tofu lengthwise in half and then into bite sized cubes.

Drain very well on cloth towels or paper towels for a few hours

pressing very lightly every so often. Marinate the tofu in hot

sauce, ginger juice, and chopped lemon grass for a few hours. Heat

some oil in a non stick pan. Add shallots and garlic and saut

until golden-brown. Remove and reserve. Add a little more oil if

necessary and fry the tofu (drain and reserve marinade) until

browned on all sides. Add the garlic/shallots and cook for several

minutes. Add the reserved marinade and cook for a few minutes

until somewhat dry. Serve over jasmine rice with a squeeze of

fresh lime juice and a generous helping of chopped scallions. You

can add slices of fresh Thai chili peppers and fresh ground black

pepper if you wish.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 2-4

12 oz tiger shrimp

3 stalks fresh lemon grass

7 cloves garlic

1-2 pieces whole Hawaiian chili pepper (or other red hot chili pepper)

1/4 cup green onions

1 tsp fish sauce (or substitute soy sauce)

1/2 tsp sugar

Clean and devein shrimp, leaving shell on. Mince garlic, chili

pepper, green onions and lemon grass. Use only the white part of

the lemon grass stem. Coat pan with cooking oil and heat on high.

Add shrimp. Immediately remove and drain. Saute garlic, lemon grass

and chili pepper. Add shrimp, sugar, fish sauce and green onions.

Saute till shrimp is cooked.

Category: Asian Recipes

Recipe ingredients and directions:

6 chicken thighs (about 2 lbs.)

1 stalk lemon grass, chopped, or 3 thin strips lemon peel

1 Tbsp. fish sauce

3 Tbsp. vegetable oil

1 medium onion, sliced

2 cloves garlic, chopped

3 green onions (with tops), cut into 1-inch pieces

2 Tbsp. vinegar

1 Tbsp. finely chopped ginger root

1/4 cup water

1 Tbsp. fish sauce (another one)

1 tsp. cornstarch

1 tsp. sugar

1/4 tsp. crushed red pepper

Hot cooked rice

Remove bones and skin from chicken thighs, cut chicken into 1-inch

pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic

bowl, stir in chicken. Cover and refrigerate at least 1 hour.

Heat oil in wok or 10-inch skillet until hot. Add sliced onion

and garlic, stir-fry 1 minute. Add chicken and green onions,

stir-fry 5 minutes. Reduce heat, cover and cook, stirring

occasionally, 2 minutes.

Mix vinegar and ginger root, reserve. Mix remaining in- gredients

except rice, stir into chicken mixture. Stir in reserved vinegar

mixture. Heat to boiling, stirring constantly, cook and stir until

thickened, about 1 min. Serve with rice.

4 servings.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1/2 c oil

salt

garlic powder

white pepper

black pepper

chili powder

red pepper powder

1 stalk lemongrass, finely minced

1 c coconut milk

4 whole chicken breasts

1 stalk lemongrass, chopped

chopped garlic

oil

chopped peanuts

1 1/2 tb oil

2 tb margarine

1 stalk lemongrass, chopped fine

1 tb chopped garlic

2 tb chopped shallots

2 tsp chili paste

2 ts fish sauce

2 tb ground peanuts

3/4 c coconut milk

Let the chicken soak in the marinade ingredients several hours or

over night. Grill chicken and set aside . Prepare topping: Heat

some oil and deep fry lemon grass, then garlic till crispy and set

aside with the peanuts. Make sauce. Saute all the ingredients and

cook to blend flavors. Put sauce in blender and puree smooth.Adjust

seasonings if desired. To serve chicken: slice breasts on the

diagonal. Serve with the sauce and sprinkle on the topping. Serves

4 to 8

Category: Asian Recipes

Recipe ingredients and directions:

1/4 cup corn starch

1/4 cup flour

1 egg

1/4 cup water

1/4 cup sugar

1/4 cup lemon juice

1/4 cup water

2 drops yellow food coloring (optional)

1 Tbsp corn starch

2 Tbsp water

1 lb chicken breast, sliced thin lengthwise

Peanut oil for deep frying

2 cups lettuce, shredded

1 lemon sliced thinly

Mix cornstarch, flour and egg. Add enough water to make smooth

batter (au rouban). Bring sugar, lemon juice, water and food coloring

to a boil. Mix cornstarch with water and add gradually to boiling

mixture until sauce thickens. Cover and reduce heat to warm. Heat

oil to 375F. Dip chicken in coating and drop into oil. Brown in

oil for 3-4 minutes. If pot is small, fry in two batches so that

temperature of oil does not drop too much on addition of meat, and

allow oil to reheat between batches. When second batch is almost

done, put first batch back in to reheat. Remove meat from oil,

drain on paper towels. Serve on bed of shredded lettuce with sauce

over or on side. Garnish with sliced lemon.

Category: Asian Recipes