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Recipe ingredients and directions:

Yield: 8 servings

1 lb raw prawns

1 lb fish fillets

1/4 ts pepper

1 ts salt

4 oz crab meat or 2 crabs; cooked and cut into pieces

5 T oil

8 c water

2 ts salt

1 lb rice vermicelli or rice sticks

1 lb fresh bean sprouts

1 lg cucumber, peeled and coarsely grated

8 spring onions (scallions)

1/2 c fresh mint leaves; firmly packed

2 md onions; quartered; finely sliced

2 cl garlic; finely chopped

2 ts grated lemon rind; finely chopped

2 ts laos powder (kha)

8 candlenuts; finely grated (kemiri or buah keras)

6 dried chillies; seeds removed

2 ts dried shrimp paste (blacan)

2 ts ground turmeric

4 ts ground coriander

8 c coconut milk

2 ts sugar

2 1/2 ts salt

Shell and devein prawns, reserving shells and heads. Drain these

thoroughly. Remove any bones and skin from fish fillets and using

a chopper, chop very finely. Mix in the salt and pepper and shape

into small balls, or into a sausage-shaped roll and divide into

finger-width slices. Pick over crab meat and discard any bony

tissue, or chop the whole crabs into pieces after removing top

shell and fibrous tissue.

Heat 2 tablespoons oil in a saucepan and when very hot throw in

the prawn heads and shells and fry until they turn bright red.

Add 8 cups water and 2 teaspoons salt, cover and simmer 20-30

minutes, then strain. Discard shells and heads. Return the stock

to the fire, drop in the fish balls or slices and the prawns, cut

into pieces if large. Return to the boil, then lower heat and

simmer for 3-4 minutes. Set aside and keep warm.

Scald the rice vermicelli by pouring boiling water over it, then

allow it to drain in a colander. Or soak it in warm water for 5-10

minutes, drain well. Scald the bean sprouts by pouring boiling

water over. Rinse in cold water, washing off any loose skins.

Pinch off straggly brown "tails." Slice spring onions finely,

roughly chop mint leaves. Set aside each ingredient separately]

until serving time.

Heat remaining 3 tablespoons oil and fry the onions, garlic, and

lemon rind until onions are golden. Stir in the laos powder,

candlenuts, chillies, blacan, turmeric and coriander. Add the

prawn stock and when the soup comes to the boil add the coconut

milk, sugar, and salt. Reduce heat and simmer, uncovered, for 10-15

minutes, stirring to prevent coconut milk curdling.

In each bowl, arrange a ladle of the vermicelli, enough to two-thirds

fill the bowl. Add a handful of bean sprouts, a tablespoon each

of cucumber, and sliced spring onions. Add also a large pinch of

mint. Pour the boiling soup over and serve immediately. A hot

sambal can be served along with this for individuals to add to

their portion if desired. Serves 8-10.

Category: Asian Recipes

Recipe ingredients and directions:

NB Australian measures used: 1 tablespoon = 20 ml

1 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp ground coriander seed

1 Tbsp sambal olek or minced chilli

1 Tbsp turmeric

2.5 cm lemon grass sliced finely

1/2 Tbsp brown sugar (or palm sugar)

1 Tbsp vegetable oil

4 cups chicken stock

440 ml tin coconut cream

1/2 packet fresh hokkien noodles

1/2 packet fresh rice vermicelli

4 cubes of fried tofu puffs (optional), cut into quarters

4 sliced mushrooms

60g topped and tailed snow peas

200g fresh bean sprouts

1 Tbsp minced green coriander (US = cilantro)

3 spring onions (US = scallions) sliced finely

1 chicken breast, skinned, boned and cut into strips or

8-10 peeled king prawns.

Heat oil in a large saucepan over medium heat. Add garlic, ginger,

sambal olek, turmeric, coriander powder, lemongrass and sugar.

Mix to form a paste and cook for a few minutes till fragrant. Add

stock and coconut cream and simmer gently for 10-15 minutes.

Meanwhile prepare chicken, spring onions, snow peas, mushrooms,

tofu, and bean sprouts.

Add chicken and spring onions to soup, simmer 5 more minutes. Add

both kinds of noodles, stir well and heat through. Lastly add the

snow peas, mushrooms, tofu, bean sprouts and coriander leaves, and

simmer only long enough to heat through. Serve in Laksa bowls with

garnish to taste, placed at the table for individuals to add.

Garnish: Fresh, coarsely chopped coriander leaves or, if you are

lucky enough to find it, the genuine Laksa leaves (Vietnamese mint)

and one small red chilli sliced.

Category: Asian Recipes

Recipe ingredients and directions:

Serves: 6 people

6 sprigs laksa leaves (vietnamese mint)

6 cups water

1 1/2 cups thick coconut milk

1 heaped tablespoon sugar

salt

500 g (1 lb) fresh yellow noodles or dried rice vermicelli, cooked, drained

150 g (5 oz) beansprouts, blanched (remove root ends)

1 chicken breast, steamed and shredded

100 g (3 1/2 oz) peeled prawns, steamed

8 red chillies

10 shallots

1 lemongrass

2 cm (3/4 in) galangal

1/2 cm (1/4 in) fresh turmeric or 1/2 teaspoon powdered

1/2 teaspoon dried shrimp paste

3 sprigs laksa leaves, sliced

1 cucumber shredded

3 eggs, cooked as a thin omelette and shredded

2 red chillied sliced

2 spring onions, finely sliced

6 tablespoons sambal belacan

6 small round limes or lemon wedges

Chop and blend spice ingredients into paste, adding oil if necessary.

Heat oil and gently fry paste for 10 mins stirring from time to

time. Add laksa leaves and water bringing to a boil. Add coconut

milk, sugar and salt. Reduce heat and simmer gently uncovered for

10-15 mins.

Divide noodles, chicken and beansprouts into bowls and top with

shredded laksa leaves. Pour soup on top and add a little cucumber,

egg strips, chillies and spring onion. Serve with sambal belacan

and limes on the side.

Category: Asian Recipes

Recipe ingredients and directions:

10 dried mushrooms

1 c fresh mushrooms, diced

juice of 1 lime

4-5 squirts soy sauce

1 tsp sugar

1-2 tblsp dried coarsely ground chilis

2 tblsp roasted ground rice

1 stalk lemon grass, finely chopped

2 shallots, finely chopped

2-3 green onions, finely chopped

4-5 bunches coriander, chopped

20 fresh mint leaves, chopped

Soak dried mushrooms in boiling water for 10 mins. Cut off and

discard stems, dice heads. In a small saucepan, combine dried and

fresh mushrooms with a few tablespoons water, lime juice, soy sauce,

and sugar, and cook 2 mins over high heat. Turn heat down to medium,

add dried ground chili, ground rice, and lemon grass and cook

another minute, until mixture begins to thicken. Remove from heat,

add shallots and stir. Let sit until cool, then add green onions,

coriander, and mint and stir well.

Category: Asian Recipes

Recipe ingredients and directions:

1 pound extra-firm tofu, cubed into small bite-sized pieces

1/3 cup unsalted, skinned peanuts

2-10 dried red chilies

4 green onions, trimmed and sliced into 1-inch pieces, (white & green parts)

oil for frying

4 tablespoons water

1 tablespoon corn starch

4 tablespoons soy sauce

3 tablespoons rice wine, mirin or dry sherry (I use sherry)

1 teaspoon sugar

Put a medium pot of salted water to boil. Rinse the block of tofu

and cube it into bite-sized pieces and place the tofu into the

rapidly boiling salted water. Let the tofu remain in the water

until it returns to a boil and the tofu cubes rise to the top.

Drain and put on a plate in a single layer to cool a bit.

Make the sauce. In a bowl, mix the cornstarch into the water.

Add the soy sauce, sherry and sugar. Stir to blend.

To cook the dish: (I use a flat bottomed Teflon skillet and keep

the flame pretty high throughout the approx. 5-7 minutes it takes

to complete the dish.) Heat the skillet and pour enough oil to

coat bottom of skillet. Fry chilies until they begin to turn brown.

Remove with slotted spoon to plate. In same oil, fry peanuts until

they begin to turn brown and remove with slotted spoon to plate.

In same oil, fry tofu cubes. Let the tofu cook until brown and

crispy-looking, turning to brown all sides, about 3-5 minutes.

Pour sauce over all. Sauce with thicken very quickly – 30 seconds.

(This is not a runny-sauce dish!) Add green onions, cook together

less than a minute. Add chilies and peanuts back to re-warm for

a few seconds and serve! Serve with a nice Asian rice.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 lb. lean pork, sliced thin

8 Tbsp. soy sauce

3 Tbsp. lemon juice

3 Tbsp. sugar

2 Tbsp. cornstarch

1/2 tsp. crushed red pepper (cayenne)

1/4 cup water

2 or 3 clove garlic (minced)

1 Tbsp. light olive oil

1 red bell pepper (chopped)

1 small onion (chopped)

1/2 cup peanuts

Combine pork and 4 Tbsp. soy sauce, refrigerate 30 mins. Combine

remaining soy sauce, lemon juice, sugar, cornstarch, red pepper

(cayenne) and 1/4 c. water. Heat oil in wok. Stir fry pork and

garlic in oil about 3 mins, or until meat is no longer pink. Add

bell pepper and onion, stir fry 3 mins. Add cornstarch mixture,

cook and stir until slightly thickened. Add peanuts. Serves 4.

Category: Asian Recipes

Recipe ingredients and directions:

1 or 2 chicken breasts

4 to 15 Chinese hot chilies

3 to 5 scallions (spring onions)

1 garlic clove, finely chopped

1/4 cup roasted peanuts or cashews

1 to 2 Tbsp fresh ginger shredded or very finely chopped.

2 Tbsp corn starch

1 to 2 tsp light soy

1 to 2 tsp rice wine

1 egg white

2 Tbsp medium soy sauce

1 to 2 Tbsp sugar

1 to 2 tsp. corn starch

1 to 2 Tbsp rice wine (Shao Shin, or Lau Chew)

1/2 to 1 tsp. rice vinegar

1 tsp. toasted sesame oil

Combine soy, sugar, cornstarch, rice wine, vinegar and sesame oil.

Set aside.

Chop the chicken and mix with cornstarch, soy, rice wine and egg

white. Set aside in refrigerator. Allow at least 30 minutes to

marinate.

Chop the scallions into 1/2 to 1 inch pieces. Heat the wok then

add some oil. Turn the heat up all the way and wait for the oil

to get very hot. Toss in the chilies. Here you will char the chilies

until they turn black.

Caution: be sure you have adequate ventilation as the chiles can

give off potent fumes.

After the chilies have turned black, turn up the heat all the way

and toss in the chicken and the ginger. Stir fry for a few seconds

then toss in the garlic. Stir fry a few more seconds, then toss in

the peanuts and the onions. Stir fry until the chicken has turned

white and everything is well coated with the oil. Then toss in all

at once the sauce mixture. Stir to coat the chicken, nuts, onions,

etc. with the sauce and allow it to thicken up into a nice glaze

coating.

It should just be a nice hot, sweet, shinny coating. Serve immediately

with steamed rice.

Category: Asian Recipes

Recipe ingredients and directions:

This is a recipe for Gong Bao Ji from the Kunming area of China.

1 cup chicken meat cut into small (1 cm.) dice

1 tablespoon cornstarch (cornflour in UK)

1 cup chopped cut) carrots

1 tablespoon chopped garlic

1/4 cup peanuts

1 tsp hot chili paste

1 tablespoon fermented bean paste

1 tablespoon Dark soy sauce

Mix the corn starch with a little cold water to dissolve and mix

with raw chicken. Set aside while you chop the carrots and garlic

(about 5 to 10 minutes).

Heat a wok to medium temperature and pour a little peanut oil into

it. Add the chicken mixture and cook over medium heat, stirring

constantly, until it is pale white on the outside with a few bits

of pink still showing. Remove to a bowl and set aside.

Raise the heat under the wok to very high (a drop of water should

evaporate on contact at the edge and should form a bead at the

center). Pour a circle of oil (enough to coat the bottom of the

wok) into the wok. You should get some smoke.

Toss in the bean paste and the chili paste and stir to mix with

the oil.

Add the garlic and stir. Add the carrots and stir-fry for a minute

or two. Add the peanuts.

Stir in the reserved chicken and add some dark soy sauce (one or

two splashes). Stir-fry until the chicken is cooked through and

the carrots are crisp yet tender.

Serve with lots of steamed rice and tea.

Variations: Many U.S. versions add celery to this recipe. I

recommend slicing celery on a diagonal and adding it between the

peanuts and the chicken. You could also add onions or bok choy

without throwing the balance of dish out of whack. I don’t recommend

adding broccoli or other green veggies though.

Ingredient Notes: For the hot chili paste, I recommend the vietnamese

chili-garlic paste that comes in the clear jar with the bright

green lid. The bean paste can be any brand, but should be "bean

paste" not "preserved black beans." I particularly like the kind

with garlic in it. Finally, this is a recipe that absolutely

requires "dark" soy sauce. Kikkoman’s just won’t work. I a

recommend a dark mushroom soy.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 c peanuts

1 lb beef flank or boneless sirloin steak

5 T oil

2 t cornstarch

1/2 t salt

dash white pepper

2 hot green chiles

2 green onions (with tops)

1 red bell pepper

2 t finely chopped garlic

1 t finely chopped ginger root

2 T brown bean sauce

1/2 c diced canned bamboo shoots

1 t sugar

Heat 1 cup oil in wok to 350F. Fry 1/2 cup skinless raw peanuts

until light brown. Drain on paper towels. Sprinkle lightly with

salt.

Trim fat from beef steak and cut beef into 3/4-inch cubes. Toss

together beef, 1 tablespoon oil, cornstarch, salt and white pepper

in medium bowl. Cover and refrigerate 30 minutes.

Remove seeds and membranes from chiles. Cut chiles into very thin

slices. Cut green onions diagonally into 1-inch pieces. Cut bell

pepper into 3/4-inch squares.

Heat wok or large heavy skillet until very hot. Add 2 tablespoons

oil and tilt wok to coat side. Add beef and stir-fry 2 minutes or

until beef is brown. Remove beef from wok.

Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat

side. Add chiles, garlic, ginger root, bean sauce and bamboo

shoots. Stir-fry 1 minute. Add beef, bell pepper and sugar. Stir-fry

1 minute. Stir in green onions and sprinkle with peanuts.

Category: Asian Recipes

Recipe ingredients and directions:

2 C azuki beans

2 C sugar

1/2 tsp salt

Cook azuki beans, starting with hot water for about 1 hour. Turn

off heat and cool. Cook again adding more water as needed until

beans are tender. Drain beans. Mash beans and put in strainer

over a bowl and pour water over it. Stir until all of the beans

have been separated from the skin. Save the water and bean paste

in a bowl. The skin left in the sieve may be discarded. The bean

paste will gradually separate from the water. Pour the water and

bean paste mixture in a cotton bag and squeeze until all of the

water is gone. Take the bean paste left in the cotton bag and add

sugar and salt. Cook slowly in pout until mixture thickens.

Koshi-an is used as a filler for japanese desserts.

Category: Asian Recipes

Recipe ingredients and directions:

Chojang

makes about 1/4 cup

3 tablespoons soy sauce

1 teaspoon sesame oil

1 1/2 tablespoons rice vinegar

1 teaspoon toasted sesame seeds

1/8 teaspoon sugar

1 scallion, finely chopped

Combine the soy sauce, sesame oil and rice vinegar in a small bowl.

In a small, heavy, dry skillet over medium heat. Add the sesame

seeds and stir until they darken a bit. Remove and crush seeds.

Add to soy mixture with sugar and scallions. You can increase recipe

amounts to make as much as you need. I usually make at least 6

times amount and store in fridge.

Note: Some times I serve it cold for dipping. Sometimes I heat it

a bit and pour it over cooked vegetables. Especially cauliflower

and broccoli.

Category: Asian Recipes

Recipe ingredients and directions:

8 eggs

1 1/2 cups sugar

2 heaping T honey

2 heaping T corn syrup

1 1/4 cups cake flour

Mix (blend) everything but the flour in a large bowl for 5 minutes.

Add the flour, and continue to mix for another 5 minutes. Line

the pan (9 x 13 x 2) with waxed paper, and bake for 35 to 40 minutes

at 350 degrees.

My version:

Same as above except:

3 – 4 T honey instead of 2 T honey

1 tsp grated ginger

Category: Asian Recipes

Recipe ingredients and directions:

Yields: about 18 to 20 one-inch balls (approximate)

1 pkg. (1 pound) mochiko (sweet rice flour)

1 1/4 cup sugar

3/4 Tbsp baking powder

sesame seeds

water

vegetable oil for frying

Mix mochiko, sugar and baking powder with enough water to shape

the dough into 1-inch balls. Dip in sesame seeds and flatten. Fry

in 1/4 inch hot oil. Drain on paper towels and serve immediately.

Category: Asian Recipes

Recipe ingredients and directions:

Soak kampyo in water till soft. Drain. Rub with salt, rinse well.

Put kampyo in a pot with some water. Cook 15 minutes. Drain.

In a saucepan, boil 1/4 cup dashi, 3 tablespoons sugar, 3 tablespoons

soy. Add kampyo. Simmer for 20 minutes. Cool.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 4

4 pounds beef short ribs

4 cloves garlic, minced

1 inch piece of ginger, peeled and minced

5 green onions, chopped

4 tablespoons toasted sesame seeds

1/4 cup dry sherry

1/2 cup soy sauce

3 tablespoons sesame oil

1/4 cup brown sugar, packed

fresh cracked pepper

1 tablespoon peanut oil

1 onion, chopped

2 carrots, chopped

2-1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in

a diamond pattern. In a container or plastic bag large enough to

hold the ribs, mix together the garlic, ginger, green onions, 3

tablespoons of the sesame seeds, sherry, soy sauce, sesame oil,

brown sugar and a generous grating of pepper. Add the ribs and coat

thoroughly with the marinade. Refrigerate for at least 5 hours,

preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof

casserole large enough to accommodate the ribs. Brown the ribs,

then push the ribs to one side and brown the onions and carrots in

the same pot. Stir in the marinade and the water. Bring the mixture

to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours,

stirring occasionally. To finish the dish, remove the lid and boil

until the sauce gets a syrup-like consistency. Serve the ribs with

the glazed sauce and the remaining sesame seeds on top.

Category: Asian Recipes

Recipe ingredients and directions:

Makes 10

3 cups glutinous rice

1/4 cup dried shrimp

4 1/2 Tbsp soy sauce, divided

1/2 tsp salt

1/2 tsp pepper, divided

2/3 lb pork flank or sliced bacon

3 Chinese black mushrooms

5 salty egg yolks (from whole raw eggs soaked in brine until the yolks

are firm, can be found in Oriental grocery stores)

2 Tbsp sliced fried shallots

1/2 Tbsp cooking wine

1 tsp sugar

4 Tbsp oil

20 bamboo leaves

20 pieces of string

Rinse the rice until the water runs clear then soak it in water

for 3 hours; drain and divide it into 10 portions. Wash the bamboo

leaves and strings then boil them for 5 minutes; remove and drain.

Filling: Cut the pork and mushrooms into 20 pieces each; marinade

them with 3 Tbsp soy sauce, 2 Tbsp sliced, fried shallots, 1/2 Tbsp

cooking wine, 1 tsp sugar, and 1/4 tsp pepper. Cut each salty egg

in half.

Heat the pan then add 4 Tbsp oil; stir-fry the dried shrimp until

fragrant. Add the rice and 1 1/2 Tbsp soy sauce, 1/2 tsp salt,

and 1/4 t pepper; stir until mixed well.

Lengthwise, overlap 2 leaves together then bend them to form a

conical shape (To use as a wrapper), one end should be longer than

the other. Put 1/2 portion of the rice and one piece each of the

following in the conical shaped leaves: pork, black mushrooms,

and salty egg. Cover ingredients with the other half of the rice.

Wrap the leaves and tie them with a string. Place the finished

"jungdz" in a pot then add water to cover. Bring the water to a

boil; turn the heat to low and cook the "jungdz" covered for 1 hour

or until the rice is cooked; remove and serve.

The filling may be changed according to individual preference.

Sweet "Jungdz" Makes 20

3 cups glutinous rice

2 1/2 tsp baking soda

40 bamboo leaves

20 pieces of string

Filling: Rinse the rice until the water runs clear then soak it

in water for 3 hours; drain. Mix the rice with baking soda.

Lengthwise, overlap 2 leaves together and fold them into a conical

shape (To use as the wrapper), one end should be longer than the

other. Put 3 Tbsp of the filling in the leaves. See below for

directions to wrap the jungdz. Wrap the leaves loosely and tie

them with string (filling will expand after cooking). Place the

"jungdz" in a pot then add water to cover. Bring the water to a

boil; turn the heat to low and cook the "jungdz" for 2 1/2 hours.

Remove and allow to cool. Serve with sugar, syrup or honey.

Directions to wrap the "jungdz": Lengthwise, overlap 2 leaves

together then bend them to form a conical shape. Put the rice in

the cone. Fold the leaves over the rice and wrap the "jungdz".

Tie the leaves with a string. Cut off the ends of the leaves.

Category: Asian Recipes

Recipe ingredients and directions:

serves 4

1 egg white

cornstarch

2 whole chicken breasts (1 pound each). skinned, boned, and cut into strips

1/4 cup soy sauce

20 oz can lychees

2 tablespoons vinegar

2 tablespoons sugar

1/4 cup salad oil

1 1/2 tablespoon minced cystallized ginger

fresh cilantro (coriander) sprigs

sliced kumquats preserved in syrup (canned figs works too)

In a bowl, beat together egg white and 2 tablespoons cornstarch.

Add chicken and stir to coat. Set aside. In another bowl, gradually

blend soy with 1 tablespoon cornstarch. Drain lychees, reserving

6 tablespoons of the syrup. Add reserved syrup to soy sauce mixture

along with vinegar and sugar.

Place a wok or heavy cast iron skillet over high heat, when wok is

hot, add 2 tablespoons of the oil. When oil is hot, add half the

chicken mixture and stir fry until meat is no longer pink in center.

About 3 minutes. Remove from wok and set aside. Repeat to cook

remaining chicken, adding remining 2 tablespoons oil. Return all

chicken to wok. Blend in ginger, drained lychees and soy mixture.

Stir until sauce boils and thickens. Garnish with cilantro and

kumquats.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 12 Ip Jai

2/3 cup shredded coconut (unsweetened)

1/3 cup chopped roasted peanuts

1 1/2 tsp toasted sesame seeds

4 tsp sugar

2 cup mochiko (sweet rice flour)

3/4 cup to 1 cup water

4 to 5 large ti leaves or 1 banana leaf, cut into 3×4 inch pieces and oiled

with salad oil

You may want to use cotton twine to wrap the dough in the leaves.

Combine filling ingredients and set aside. Mix mochiko and water

to make a crumbly dough. Divide dough into 12 parts. Press each

part into a circle, 3 inches in diameter. Place 1 Tablespoon filling

in center of each circle of dough and pinch edges of dough together

to seal and form a ball. Wrap each ball in a piece of oiled leaf.

Place in an oiled steamer and steam for 20 minutes. Serve.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb sirloin tip or flank steak

2 tbsp vegetable oil

1/2 c vegetable oil

1 clove fresh garlic, minced

1/2 c canned baby corn

1/2 c canned straw mushrooms

1 1/2 c frozen peas and carrots

1 tbsp cornstarch dissolved in 1/4 c. cold water

2 tbsp soy sauce

1 tbsp sherry

1/2 tsp salt

1/2 tsp sugar

1/4 tsp baking soda

1 tsp cornstarch

1/4 c chicken broth

2 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp sugar

1/2 tsp salt

1 tsp cider vinegar

2 tsp hot pepper oil

1/2 tsp white pepper

Cut beef with the grain into 2 inch strips, then slice again the

grain into thin slices. Split each baby corn into 2 pieces. If

the straw mushrooms are too big, cut them into smaller pieces.

Defrost the frozen peas and carrots. Mix together cornstarch

mixture, soy, hserry, salt, sugar and baking soda and stir in

beef. Cover and chill for at least 30 minutes.

Add 2 tablespoons oil to marinade to separate pieces of beef.

Mix together cornstarch, broth, soy sauces, sugar, salt, vinegar,

pepper oil and pepper. Heat 1/2 cup oil in wok over high heat.

Add beef and stir fry until beef changes color. Remove and drain.

Reserve oil. Then heat 1 tablespoon of the reserved oil in the

same wok over high heat. Add garlic, stir fry until garlic is

slightly brown. Add baby corn, straw mushrooms, peas and carrots,

stir fry 1 minute. Add seasoning sauce, stir constantly until

sauce thickens. Return beef to wok and mix well. Serve hot. 4

servings.

Category: Asian Recipes

Recipe ingredients and directions:

8 c vegetable stock

1/2 lb mushrooms

1 can straw mushrooms

6 shitake mushrooms, Soaked in warm water 20 min. and sliced

2 c bok choy leaves, finely shredded

2 c dried seaweed, broken into pieces, may be presoaked

1 c dried bean curd sheet, broken into pieces

1/2 c vinegar

1 tsp white pepper

3 cloves garlic, crushed

1-1/2 tsp sesame oil

3/4 tsp sugar

1 tb dark soy sauce

6 dried red chilies

4 tb cornstarch mixed into 3 tb cold water

3 green onions, Shredded

Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce,

and red chilies in bowl and set aside.

Bring stock to a boil and add mushrooms, bok choy, seaweed, and

bean curd. Boil for 2 – 3 minutes.

Add vinegar mixture and simmer 2 minutes.

Add corn starch solution and stir until clear. Ladle into bowls

and garnish with oinions.

The seaweed is optional, but gives it an interesting flavor. This

is an entire meal in and of itself.

Category: Asian Recipes

Recipe ingredients and directions:

6 cups chicken stock

1/4 pound lean pork, julienned

2 tablespoons garlic & red chile paste

2 tablespoons soy sauce

3/4 teaspoon ground white pepper

4 eggs, beaten

5 tablespoons cornstarch

1/2 cup bamboo shoots, julienned

1/2 cup water chestnuts, sliced

1 cup shittake mushrooms, sliced, stems removed

1 cup straw mushrooms

1 cake soft tofu, 1/4 inch dice

1/4 cup white vinegar

1 teaspoon sesame oil

scallions for garnish, finely chopped

1/4 cup dried black fungus, soaked for one hour

Bring stock to a simmer, add soy, pork, mushrooms & chile paste,

simmer for 10 minutes. Add pepper, vinegar, bamboo, water chestnuts,

fungus and tofu, simmer 5 min. Mix cornstarch with 5 tbsp water

and add. bring back to a simmer and pour the eggs in a very thin

stream over the surface. Let stand for 10 seconds before gently

stirring in the sesame oil. Serve with a garnish of chopped

scallions.

The pepper, vinegar and chile paste can be varied to taste.

Category: Asian Recipes

Recipe ingredients and directions:

8 cups chicken broth

8 slices 1/8" thick sliced fresh ginger root

1 tsp. black peppercorns

6 large green onions or scallions, sliced

1 large sweet red pepper, sliced into strips

1 cup sliced, fresh mushrooms

1/2 cup bamboo shoots

1/2 cup rice wine vinegar

2 tsp. chili powder

2 tsp. sesame oil

In a large cooking pot, add chicken broth, sliced ginger root,

peppercorns and bring to boil. Reduce heat to low and simmer

uncovered for about 20 minutes.

Strain broth, discard ginger root and peppercorns. Return broth to

cooking pot. Add sliced green onions, sliced sweet red pepper,

sliced mushrooms, bamboo shoots, rice wine vinegar, chili powder

and sesame oil. Bring back to boil, reduce heat and simmer for 10

minutes or until vegetables are just tender. Serve soup in bowls

over cooked white or brown rice.

SERVES 8

Category: Asian Recipes

Recipe ingredients and directions:

8 oz sliced ham

4 oz small mushrooms

8 oz lean pork

1 oz chinese pickles

4 oz bamboo shoots

7 cups chicken stock

1/2 cup white wine

1/2 tsp salt

2 tbsp corn starch

1/4 cuo water

2 tbsp white vinegar

1 tsp sesame oil

1 egg

6 shallots (green onions)

8 oz bean curd (fresh)

soy sauce

Cut ham into very fine shreds, slice mushrooms thinly, cut pork,

pickles, and bamboo shoots into very fine shreds.

Place chicken stock, wine and salt into large pan, bring to boil,

boil uncovered for 5 minutes. Remove pan from heat. Place corn

starch and water into bowl, stir until wll combined. Gradually add

mixture to chicken stock, stir until combined. Return pan to heat,

stir until soup comes to boil, reduce heat, add ham, mushrooms,

pork, pickles and bamboo shoots. Stir until mixed. Simmer uncovered

for 5 minutes.

Stir in vinegar and oil. Beat eggs and gradually add to chicken

stock, stirring constantly. Add chopped shallots, add bean curd

cut into 1/2 inch cubes. Simmer 3 minutes. Spoon into individual

bowls, top with a tsp of soy sauce.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. med. shrimp

2 sticks fresh or 2 Tbsp. dried lemongrass

4 fresh or dried kaffir lime leaves or 1 Tbsp. finely grated lemon zest

1 1/2 quarts chicken stock

1 Tbsp. fish sauce or salt to taste

3 Tbsp. fresh lime juice or to taste

1 tsp. Thai chili paste (nam prik pow)

15 oz. can straw mushrooms or 12 med. fresh mushrooms

3 fresh hot green chilies

3 Tbsp. cilantro

Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain,

pat dry, cover and refrigerate. If using fresh lemongrass, cut

each stick into three 2 inch pieces–starting from rounded bottom

end. Discard straw-like top. Lightly crush the 6 pieces.

In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.

Bring to boil. Lower heat and simmer gently for 20 minutes. Strain

stock, then add fish sauce, lime juice, and chili paste. Adjust

fish sauce and lime juice to taste. *Add more chili paste for more

heat.

Drain straw mushrooms and add to stock. (If using fresh mushrooms,

quarter them and drop in lightly salted boiling water. Boil 1

minute. Drain and add to stock.) **The soup can be prepared to

this point several hours ahead of time and stored in the refrigerator.**

Prepare garnish shortly before serving. Cut green chilies into

fine rounds. Wash and dry cilantro. Just before serving, heat

the soup, when it begins to boil, drop in peeled shrimp. Cook on

medium heat for 2 minutes or just until shrimp turn opaque. Garnish

with chilies and cilantro leaves. Serve hot.

Category: Asian Recipes

Recipe ingredients and directions:

(for 2 servings)

1 cup shrimp, pld and deveined, or chicken or squid

3 1/2 cup water

4 kaffir lime leaves

2 stalks lemongrass, cut into 1" pces and smashed (discard leaves)

1/2 cup canned straw mushrooms (or fresh)

2 tb lime juice

3 tb fish sauce (Nam Pla)

1 ts Thai red curry paste

2 ts sliced red and green chilis

1 tb chopped cilantro leaves

In a medium saucepan, bring water to a boil over high heat. Stir

in the curry paste, lime leaves and lemongrass. Bring to a boil

again and add shrimps and mushrooms. Cook just until the shrimps

are done but not overcooked. Stir in fish sauce and remove from

heat. Spoon the soup into a serving bowl and add lime juice, stir

to mix well. Sprinkle chilies and cilantro leaves before serving.

Serve hot with cooked rice.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 Servings

1 qt defatted chicken broth

1/2 c shredded cooked chicken

1/4 c diced tofu

1/4 c bamboo shoots sliced

6 chinese dried mushrooms, soaked and softened, sliced

2 whole eggs or the whites

1 tb white vinegar

3 tb soy sauce part dark and light

1 tb cornstarch/cold water

1 ts or more Chinese hot sauce to taste

Oriental sesame seed oil to taste

Use homemade or canned defatted chicken broth. add to the broth

the chicken, softened and sliced mushrooms, tofu and bamboo shoots.

You can use more or less of each kind. Season with the vinegar and

soy sauces and bring to a boil.Mix the cornstarch with a bit of

cold water to make into a paste and whisk into the hot soup to

thicken slightly. Fork beat the eggs ( or just use the whites )

and add and swirl and stir into the soup. lastly add the hot oil

to taste.Oriental Sesame oil may also be added with the hot oil

for some extra flavor. Serves 6

Category: Asian Recipes