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Recipe ingredients and directions:

Yield: 4 Servings

1/3 c sifted all-purpose flour

4 ts sugar

1/4 ts salt

1/4 ts pepper

5 lg eggs, beaten until frothy

1/2 lb ground pork shoulder

6 md scallions, trimmed, sliced thin (include some green tops)

3 lg garlic cloves, peeled and minced

2 ts Oriental sesame oil

1/2 lb tender asparagus trimmed, and cut into moderately fine julienne

2 tb vegetable oil

1" cube ginger peeled and minced

1/3 c soy sauce

1 tb cider vinegar

1 tb mirin (sweet rice wine)

1 ts hot sesame oil

Sift the flour, salt, pepper and 2 teaspoons of the sugar into a

large bowl. Make a well in the center and pour the eggs into it.

Stir just enough to combine the ingredients. In a medium skillet

set over moderate heat, stir-fry the pork, scallions, and two-thirds

of the garlic in the sesame oil for 8-to-10 minutes, until the pork

is no longer pink, do not brown the meat. Add the asparagus, toss

for 1-or-2 minutes over moderate heat, then allow the mixture to

cool to room temperature.

In a separate bowl, combine the remaining ingredients, except the

vegetable oil, to make a dipping sauce. When the pork mixture is

cool, stir it into the reserved batter. Heat the vegetable oil in

a large skillet over moderately high heat until ripples show on

the skillet bottom. Half fill a 1/4-cup measuring cup with the

batter and drop the batter into the hot oil, evening up the ragged

edges of the pancake. Add 3 more pancakes to the skillet, smoothing

the edges as before, and brown them for 1 to 1-1/2 minutes per

side. Drain them on paper towels, then keep them warm on an

uncovered platter in a 250 degree F. oven. Fry the rest of the

pancakes, adding more vegetable oil to the skillet if needed. Serve

the pancakes hot with the dipping sauce.

Category: Asian Recipes

Recipe ingredients and directions:

1 bunch broccoli, florets separated, stems finely sliced

1 large onion, diced

oil

1 Tbs dark soy sauce (I use Indonsian salty soy sauce)

1 Tbs sweet soy sauce (another Indonesian thing)

1 Tbs red chile paste

1 Tbs cornstarch

2-3 Tbs water

6 cloves garlic, minced

For sauce, combine ingredients and mix. set aside until needed.

Stir fry broccoli until nearly done to your taste. Adding a bit

of water to the very hot wok speeds this a long a little. Add

onions and continue to stir-fry until done to your liking. Stir

the sauce mixture and add to wok. Stir quickly until sauce is

incorporated and clinging to everything. Remove from heat, and

serve over rice. This is especially good cold the next day.

Category: Asian Recipes

Recipe ingredients and directions:

That sounds like *ganmo*, except that I haven’t encountered rice in

them. They are deep-fried tofu puffs that are used a lot in traditional

Japanese cooking–I sometimes use tiny ones as a substitute for chunks

of meat. I can buy them in all sizes from one-mouthful to Godzilla in

the local shops, so I haven’t bothered making them since I went to

cooking classes. This is the recipe I used in class:

Ganmo (that’s short for *gan-modoki*, meaning "fake goose")

^^^^^

1 block cotton tofu

4-cm chunk of carrot

12 mangetout

4 dried shiitake, reconstituted

2 Tbs almond powder (a substitute for the traditional grated yam)

2 cups thin, unsalted stock

about 2 tsp Japanese soy sauce

about 2 tsp sugar or mirin

salt to taste

Press the tofu well to get rid of as much water as possible. (The

official way is to wrap the block in paper towels, place it on a

tilted board, place another board on top, and weight it. Keep

changing the towels whenever they get soaked. This strikes me as

wasteful and fiddly–I just wrap it in a bamboo sushi-rolling mat,

put it on the rack over the sink, and balance a couple of full tins

on top.)

Cut the carrot into very thin julienne strips lengthways, the

mangetout diagonally, and the shiitake similarly (in class, the

carrot was the bits left over from carving flowers). Make sure the

veggies are dry. Grind the tofu in a *suribachi* (Japanese pestle

and mortar, if you happen to have one handy, otherwise I suspect

a food processor would do) until it’s creamy and free of lumps.

Mix in the almond powder and a pinch of salt, then mix in the

veggies.

Dampen your hands and shape small handfuls of the mixture into

patties. Heat the oil for deep frying. Test the temperature by

dropping a tiny bit of the mixture in. If if sinks sullenly to the

bottom; the oil’s not hot enough. If it skitters frantically over

the surface, the oil’s too hot–add cool oil immediately to prevent

damage. At just the right temperature, the bit will sink a little,

then rise and make cheerful frying noises. Put a couple of the

patties into the oil, but only enough to cover about 1/3 of the

surface, to prevent the temperature of the oil dropping. Turn them

when the underside is nicely browned (small puffs will turn themselves

as the air in the submerged half expands). Remove and drain when

cooked. Allow to cool.

Heat the stock, add the seasonings until the stock is delicately

flavoured. Put the ganmo in a sieve and pour boiling water over

them to remove excess oil. Place the ganmo in the stock and simmer

gently for about 5 minutes. Transfer to individual serving dishes.

(This was actually part of a more complicated dish with stuffed

lotus root and spinach, so maybe it needs a little garnish.)

-=-=-=-=-

Many different vegetables could be used in *ganmo*, so long as

they’re finely sliced and perfectly dry. Seaweed would be either

*hijiki*, which is black needle-like threads that need to be

reconsituted, or *konbu* left over from making stock, which would

be simmered further until soft then cut into strips (the simmering

liquid makes a refreshing tea, or a stronger-flavoured stock). Rice

seems like a reasonable addition too, although I’ve never seen it.

Category: Asian Recipes

Recipe ingredients and directions:

servings: 8-10

1 t oil

4-8 cloves garlic, finely chopped

1 lb ground pork

3 green onions, white part, chopped

1/3 c sugar

3/4 c roasted salted peanuts

pepper

1 fresh pineapple or 5 tangerines or 4 oranges

lettuce leaves

mint or coriander leaves

chopped chilis

Grind peanuts. Heat oil in a frying pan, add pork, garlic and

onions. cook until pink color disappears. Drain off most of the

fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in

well, then remove from heat. cool to room temperature.

Prepare platter, lining with lettuce leaves. Peel and segment the

citrus fruit if used, cutting each segment down to the back and

fanning open to form a circle. If using pineapple, cut off top

leaves and outer skin, as thinly as possible, from top down. Look

at the "eye" pattern, as it forms a spiral down the pineapple.

Cut the spirals with a sharp knife held at about a 45 degree angle.

Cut off bottom. Cut pineapple into about 5 or 6 wedges and then

cut each of those into 1/4 inch slices. Arrange fruit on platter.

Mound meat mixture onto fruit, and decorate with other garnishes.

serve at room temperature, or chilled.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

4 oz bean threads (fun see)

3 Tbsp vegetable oil

1/2 tsp vegetable oil

1/2 tsp cornstarch

1 Tbsp dark Chinese soy sauce

1 tsp light Chinese soy sauce

1 cup dark chicken meat, thinly sliced

1 garlic clove, crushed

1/2 cup Chinese black mushrooms

1 cup thin sliced Chinese cabbage

1/2 cup thinly sliced bamboo shoots

2 cups bean sprouts

1/2 cup Chinese pea pods

1/4 tsp sugar (optional)

Soak bean threads in cold water 20 minutes. Drain and set aside.

There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and

both soy sauces. Add chicken and let stand 20 minutes. Heat wok or

skillet and add 3 tablespoons oil, coating bottom of pan. Rub

surface of pan with garlic clove, then discard garlic. Add marinated

chicken and marinade and stir-fry over high heat 3 minutes. Add

mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes,

then bamboo shoots and bean sprouts, stir-frying 1 minute after

each addition. Add 2 cups water, cover and bring to boil. Remove

cover, add noodles and stir well to combine. Cover and cook 1

minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir

in sugar, if desired, and remove from heat. Serve at once. Makes

4 to 6 servings.

Category: Asian Recipes

Recipe ingredients and directions:

1/4 C margarine

1 1/2 C sugar

1 egg

1 C milk

3 C flour

pinch salt

5 t baking powder

sweet red bean paste (anko) shaped into walnut-sized balls

Mix margarine & sugar. Blend well. Add egg and milk. Mix well.

Combine flour, salt and baking powder. Add to above mixture. Divide

dough into 4 equal portions. Lightly roll out on floured board and

shape into 1 1/4 inch balls. Flatten dough in palm of hand, forming

small well in center. Place sweet red bean paste (anko) ball in

center and shape into round cakes pinching dough to seal. Place

each cake on a 1 1/2 inch to 2 inch square piece of white paper,

place in steamer; steam about 12-15 minutes. Serve.

*Sweet red bean paste can be found canned in Oriental/Asian markets.

Category: Asian Recipes

Recipe ingredients and directions:

2 lb fresh spinach or 3/4 lb frozen leaf spinach

1 tblsp oil

1 tsp salt

1 tblsp soy sauce

Wash the spinach thoroughly and drain off excess water, or defrost

the frozen spinach. Heat the oil in a large sauce pan, add the leaf

spinach and fry over fierce heat for 1 minute, stirring all the

time, until the spinach softens. Add the salt and soy sauce, mix

well and cook gently for another minute.

Category: Asian Recipes

Recipe ingredients and directions:

4 cups Jasmine Rice, cold left over from refrigerator

6 to 8 ounces of boneless chicken breast cut into bite sized pieces

2 Tablespoons chopped garlic

2 Tablespoons of vegetable oil

3 Tablespoons of Oyster Sauce (I like Lee Kum Kee)

6 to 8 Thai chiles diced (wear rubber gloves when chopping and touching)

2 Tablespoons of Fish Sauce (Tiparos is good, 3 Crab is excellent)

Generous sprinkling of white pepper

Smoked dry chillies ground up for garnish and extra heat, optional

Heat a well seasoned pan (wok is best). Add the oil and heat until

hot, add the chicken and stir fry. Add the garlic and chopped

chillies when chicken is still pink . Add the Oyster Sauce. Add

the rice (make sure all big chunks are broken up). Stir fry. Add

the fish sauce and Kraopao and stir until leaves are wilted.

Garnish with Cilantro/Basil leaves and sliced cucumber .

Allow about 1 1/2 cups of rice per person for a main course. This

is so easy and tasty.

I like the smokiness of roasted chiles in this dish, and sometimes

I add this as I stir fry. My family likes it hot!

Category: Asian Recipes

Recipe ingredients and directions:

2 cups leftover plain white rice

1 egg, beaten

3 Tbsp butter

1/3 cup onion, chopped

3 – 4 green onions, chopped

a handful of cashew or almond pieces

2 Tbsp soy sauce

1/3 cup water

Cook egg in butter in a 10-inch skillet until set. Add onion,

green onion, nuts and rice. Cook over medium heat for 5 minutes

until lightly browned. (I usually cover it and watch it closely as

it browns much more quickly), stirring frequently. Stir in the

mixture of soy sauce and 1/3 cup water. I have added chopped cooked

chicken or beef or pork chops or any other meat, really. (Our

favorite is left-over fried chicken!) We even enjoy good breakfast

sausage cooked crisp and crumbled. Whatever you wish to add to

make a whole meal! Or it makes a great side dish, too.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 5 servings

1 lb chicken breast

1/2 tsp cornstarch

1 tsp salt

1 dash white pepper

1 cup bean sprouts

5 Tbsp vegetable oil

2 eggs, slightly beaten

2 1/2 ounce sliced mushrooms

3 cups white rice

2 Tbsp soy sauce

2 green onions with tops

Remove bones and skin from chicken breast. Cut into 1/4" pieces.

Toss together chicken cornstarch, 1/2 tsp salt and dash white

pepper. Heat wok until very hot. Add 1 tablespoon oil and coat

sides. Add eggs. Cook and stir until eggs are thickened throughout

but still moist. Remove eggs from wok. Wash and thoroughly dry

wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add

chicken and stir fry until chicken turns white. Add bean sprouts,

mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from

wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add

rice and stir fry 1 minute. Stir in soy sauce and dash white

pepper. Add eggs, chicken mixture, green onions with green tops

chopped and stir fry 30 seconds.

Category: Asian Recipes

Recipe ingredients and directions:

1 pound lean ground beef

2 cloves garlic, crushed

1 teaspoon grated fresh ginger OR 1/4 teaspoon ground ginger

2 teaspoons vegetable oil

1 red bell pepper, cut into 1/2 inch pieces

1 package (6 ounces) frozen pea pods

3 cups cold cooked rice

3 Tablespoons soy sauce

2 teaspoons dark sesame oil

1/4 cup thinly sliced green onions

In large nonstick skillet, brown ground beef, garlic and ginger

over medium heat 8 to 10 minutes or until beef is no longer pink,

breaking up into 3/4 inch crumbles. Remove with slotted spoon;

pour off drippings.

In same skillet, heat oil over medium-high heat until hot. Add

bell pepper and pea pods; cook 3 minutes or until bell pepper is

crisp-tender, stirring occasionally. Add rice, soy sauce and sesame

oil; mix well. Return beef to skillet; heat through , about 5

minutes. Stir in green onions before serving.

Makes 4 servings (serving size: 1 1/2 cups).

Category: Asian Recipes

Recipe ingredients and directions:

Makes 6 servings

1 cup sliced Shiitake mushrooms

1 cup chopped red bell pepper

1 cup coarsely sliced snow peas

1 clove garlic, chopped

2 tablespoons vegetable oil

3 cups chilled cooked long-grain rice

1 cup egg substitute

2 tablespoons low sodium soy sauce

Cook and stir mushrooms, pepper, snow peas and garlic in oil in

large nonstick skillet over medium-high heat until tender.

Stir in rice, tossing to coat. Make a well in center; add egg

substitute. Cover; cook without stirring for 1 to 2 minutes or

until egg substitute is almost set. Stir once; cook 1 to 2 minutes

more until done.

Add soy sauce; stir and serve.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 – 3/4 cup small shrimp

1/2 – 3/4 cup roasted pork or ham (or crab or chicken)

2 eggs (beaten)

1/4 cup green peas

2 tablespoons chopped green onions

6 cups cold, cooked rice

2 tsp salt

8 tablespoons oil

Cook the rice beforehand. Heat 2 tablespoons oil in pan. Pour in

the beaten egg and stir fry quickly until eggs are in tiny pieces.

One trick that I learned is to scramble the eggs with a wooden fork

or chopsticks quickly as they cook to ensure that they end up in

tiny pieces. The size of the egg pieces is the complaint that I

have heard most. Remove egg from pan.

Heat another 3 tablespoons of oil, stir fry the shrimp and ham for

a few minutes, then add the green peas. Fry for another minute

and remove from pan. Heat another 3 tablespoons oil in the same

frying pan, fry the onion and cooked rice and mix well. Sprinkle

on the salt. Reduce heat and stir until rice is thoroughly heated,

then add the cooked egg, the shrimp and ham, and the green peas.

Combine well and serve on a lovely platter.

Category: Asian Recipes

Recipe ingredients and directions:

3 cups leftover cooked rice

1/4 lb bacon, diced

1 large onion, diced or slivered

1-2 eggs, beaten

1 tbsp soy sauce

1 tbsp cooking wine

1/4 tsp black pepper

Break up the lumps in the cold rice with your hand; set aside.

Prepare other ingredients before cooking. Mix the soy sauce and

wine in a small dish.

Fry the bacon in a wok on high heat until nearly crisp. Remove most

of the fat, leaving ~2 tbsp or less. Add the onions and fry with

bacon until soft and golden. Push the bacon/onions to the side and

scramble the eggs in the fat at the bottom of the wok. Add the rice

and mix everything together until rice is hot. Sprinkle with soy

sauce/wine and pepper and stir to mix.

Note: I like how this works with long-grain better than short-grain

rice.

Category: Asian Recipes

Recipe ingredients and directions:

2 cups of long grain Thai jasmine rice

1 1/2 table spoon of crushed garlic

3 eggs

1/2 teaspoon sugar

1/2 teaspoon corn starch

1/2 teaspoon white pepper

3 tablespoons soy

4 tablespoons vegetable oil

1/4 pound beef

1/4 pound blue tiger prawn (white meat with black-blue stripe)

1/2 teaspoon sesame oil

1/4 cup chopped green onion

1/4 cup chopped Chinese parsley

Rinse rice well and put it in rice cooker with 1/2 inch of water

higher than the surface of rice (newly harvested need less water

compared to stocked rice). Cook rice and let it cool down for 30

minutes.

Slice beef the size of 1/4"x1/2"x1" across grain. Peel prawns and

slice in half. Mix 1/2 table spoon of garlic, 1 tea spoon of soy,

1/2 teaspoon sesame oil, and 1/2 teaspoon sugar. Add 1/2 teaspoon

cornstarch to make it tender. Divide the mixture in 2 separate

vessels. Marinate meat and prawns separately for 30 mins.

Mix cooked rice thoroughly in large bowl with white pepper, sugar,

and soy sauce. Heat oil in high level temperature until slight

smoke appears. Scramble eggs and garlic in oil then put in the

rest of beef and prawns; stir for 30 seconds. Throw in rice and

stir about 2 minutes. Spread the rest of chopped parsley and green

onion on top before serving.

Category: Asian Recipes

Recipe ingredients and directions:

3 cups cooked rice

2 scrambled eggs

3 chopped green onions

1/2 cup raw broccoli pieces chopped fine

1/3 cup carrot slices, chopped thin

1/2 cup pea pods, chopped

1-2 teas fresh ginger

1 clove garlic, chopped

4-5 Tbs oyster sauce

approx 4-5 Tbs soy sauce

1 Tbs sesame oil

1 cup chopped cooked meat or seafood (chicken, shrimp, etc)

any other vegetables on hand — bean sprouts, etc.

Fry your pre-cooked rice with the chopped green onion in several

teaspoons of cooking oil. Fry for a minute or so at med high heat.

Take rice out of pan and set aside. Add a bit more oil to the fry

pan or wok, if necessary and fry the assorted vegetables at med

high heat until they are cooked but still crunchy. Add your ginger,

garlic, soy sauce, oyster sauce, and sesame oil as well as your

meat if you are using. Heat for a minute or so then add your rice

and egg (already scrambled).

This recipe is very flexible — but the oyster sauce, sesame oil,

soy sauce and fresh ginger and garlic are really what make it

excellent. Freezes well.

Category: Asian Recipes

Recipe ingredients and directions:

Serve 3-4

3 cloves garlic, crushed

250 g beef, sliced

about 250 g thin Chinese egg chow mein noodles

250 g young bean sprouts, washed and drained

5 Tbsp oil

green onions, chopped

1 Tbsp light soya sauce

1 Tbsp Chinese rice wine, optional

1 tsp cornstarch

3 Tbsp oyster sauce or 4 Tbsp light soy sauce

chopped green onions [optional]

Cook the noodles in a pot of hot boiling water, for a couple of

mins. Marinate the sliced beef with 1 Tbsp light soy sauce, 1 Tbsp

Chinese rice wine, 1 tsp cornstarch, 1 Tbsp oil. Fry the beef with

2 Tbsp oil, remove onto a plate and set aside.

Fry and toss bean sprouts in 1 Tbsp oil for a few times, remove

onto a plate. Set aside.

Fry crushed garlic in a hot wok, on high fire, with 3 Tbsp oil,

then fry the precooked noodles, add in 1 tsp salt, 1 tsp sugar, 3

Tbsp oyster sauce [or 4 Tbsp light soy sauce], toss to evenly

incorporate ingredients, about 3 mins. Add in fried beef, toss a

bit more. Add finally chopped green onions [optional] for colour

and decoration. Serve hot!

Category: Asian Recipes

Recipe ingredients and directions:

1/4 cup butter

1/2 pound cooked and drained Chinese egg noodles

1/4 cup sesame seeds toasted

1/4 cup soy sauce

2 scallions sliced on the diagonal

Melt butter in pan or wok. Add every thing except scallions. Heat

well. Remove to platter and sprinkle with chopped green onions or

scallions.

Serves 4

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

1 lb fresh thin noodles

peanut oil

2/3 c chicken broth

Blanch 1 pound fresh noodles in boiling water to wash away the

starch and to loosen them up (about 2 minutes). Drain them well.

Scatter the noodles in a baking pan. Use a pair of chopsticks and

your hands to untangle them as much as possible. Put a layer of

the noodles 1-inch deep in each of 2 large, heavy skillets. Pour

2 tablespoons of oil and 1/3 cup chicken broth in each. Cook over

a low flame until the broth boils away and the bottom becomes brown

and crisp. From time to time, add a little oil and broth to keep

the noodles moist and allow the crust to develop slowly. This should

take about 10-to-12 minutes.

To flip, first shake the pan to make sure the cake is not stuck to

the bottom (if it is, dribble some oil around the edge to loosen

it). Cover the pan with a wide lid. Flip the skillet over, holding

the lid firmly. The cake will drop onto the lid. Slide the cake

back into the pan to brown it on the other side. Add more oil around

the edge if it seems to be sticking. To serve, slide it out onto

a plate and use it as a base for any dish with sauce.

Category: Asian Recipes

Recipe ingredients and directions:

Just the thing if you’re in a hurry: a tasty party food or between

meal snack as well.

Ingredients:

1 kilogram mussels

1 cup tua phak yao (long beans), cut into 1-inch pieces (optional)

1 cup tua ngok (bean sprouts) (optional)

1/2 cup hom daeng (shallots), thinly sliced

2 tablespoons kratiem (garlic), minced

1 tablespoon nam prik pao (toasted chilies in bean oil)

1 tablespoon prik ki nu daeng (red birdseye chilies), thinly sliced

1 teaspoon nan tan sai daeng (brown granulated sugar)

1 teaspoon prikthai (black pepper), freshly ground

Method:

Clean the mussels carefully removing the beards.

In a wok or skillet over medium heat, saute the shallots and garlic until

aromatic.

Add the mussels, stir fry on high heat for 1 minute, add the remaining

ingredients (except the beans and bean sprouts) and cover the pan,

reducing the heat to medium, for a further 5 minutes. Shake the pan

occasionally to move the mussels around and ensure even cooking.

Check the cooking: discard any unopened mussels.

If you want a substantial meal, add the beans and stir fry until heated

through, then remove from the heat and add the bean sprouts, stirring

briefly, then transfer to the serving platter.

Serving & Storage:

For a light snack, the mussels are eaten alone, using a convenient half

shell as a spoon/knife. For a more substantial meal, the mussels are

transferred to a platter, and the beans, bean shoots etc to another, then

the veggies can be eaten with rice or noodles, accompanying the mussels.

In many cases the mussels are eaten with the fingers, as this makes it

easier to dip them in the chosen, and usually fiery hot, dipping sauce,

such as nam prik kapi, nam prik kiga, or nam prik narok.

Category: Asian Recipes

Recipe ingredients and directions:

1 large lettuce

1 tblsp oil

2 cloves garlic

pinch salt

1 tsp Vesop (this is a substitute for soy sauce)

Wash and trim the lettuce and shake off excess moisture. Cut into

four. Heat the oil and fry the lettuce for 1 minute. Add the

crushed garlic, salt and Vesop; mix well and cook for another

minute.

Category: Asian Recipes

Recipe ingredients and directions:

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.

5 oz soaked chinese mushrooms, sliced thickly

7 oz bamboo shoots, sliced thickly

4 scallions, cut in 1-inch pieces

4 cloves garlic

oil for frying

4 tblsp soy sauce

3 tblsp sugar

2 tsp pepper

3 tsp salt

4 tblsp rice wine (or white wine)

pinch MSG

1/2 litre chicken broth or water

2 tblsp + 2 tsp cornstarch, stirred in 180 ml water

4 tsp sesame oil

Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion

in 1 inch long slices. Peel and chop garlic finely.

Heat pan, put a little oil in it and stir-fry vegetables. Take

out of the pan. Heat 6 tablespoons oil in the pan and fry garlic

for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG

and chicken broth. Add cornstarch water mixture. Add vegetables

and fish and boil shortly. Season to taste with sesame oil.

Category: Asian Recipes

Recipe ingredients and directions:

2 1/2 cups glutinous rice flour

1 cup wheat Flour

1 teaspoon baking powder

1 medium daikon (white radish), peeled and julienned

1 bunch fresh cilantro with root, minced

Peel and julienne daikon. Wash cilantro well and mince with root

if present. Heat oil in non-stick frying pan and add cilantro.

Five seconds later add Julienne Daikon. Stir fry and add salt to

taste.

Measure glutinous rice flour, wheat flour, and baking powder and

mix well in large container. Add cooked Daikon to mixture and mix

well. After initial mix, knead mixture until elastic. If necessary

add additional glutinous rice flour as moisture and size of Daikon

will vary.

Leave kneaded dough for 1 hour.

Divide dough into two halves. For each half, make into thick rope.

Slice rope into 5-6 slices of equal lengths. Use palms to flatten

dough – the dough should be not be too flat nor too thick.

Heat oil in frying pan. Fry each dough piece separately with

slotted spoon until golden color on each side (need to turn dough).

When done, place on clean plate and use napkins if necessary to

absorb excess oil.

The bread should be soft but cooked on the inside and slightly

crispy on the outside.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb white, or Chinese cabbage

2 tblsp oil or melted lard

1 tsp salt

2 sticks celery

Wash the cabbage and shred finely. Heat the oil and fry the cabbage

for 3 minutes, stirring all the time. Add the salt, mixing well.

Wash the celery and cut into thin slices, add to the cabbage with

2 tblsp water; cook over a fierce heat, stirring all the time, for

2 minutes.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 lbs fish filets

4 Tbls oil

2 onions, finely chopped

4 ripe tomatoes, peeled and chopped

2 Tbls vinegar

salt

pepper

2 – 3 fresh chilies, seeded and chopped

3 – 4 Tbls chopped fresh coriander leaves

Heat oil and fry onions over moderate heat until soft and golden

brown. Add tomatoes, vinegar, salt and pepper to taste, and the

chilies. Cover and simmer for 20 minutes or until tomatoes are

pulpy and the sauce thick. Add fish, cover and cook until fish is

done. Serve hot, sprinkled with fresh coriander leaves.

Category: Asian Recipes

Recipe ingredients and directions:

This is a slightly revised version of the recipe, which has been sent to

USENET previously.

Description:

This is another simple traditional treatment for fish: this time it is

deep fried.

The recipe includes some minced pork: this can easily be omitted. It is

included in this case only to reproduce the traditional taste, as in the

past this dish was deep fried in pork fat, which transferred the pork

flavour to the fish. Today it would more typically be fried in vegetable

oil, hence the small quantity of pork.

Equally traditionally this dish is deep fried in a wok. The tiny shallow

woks foisted on western buyers, by name-brand suppliers, are frankly

borderline dangerous for this. So unless you have a traditional fairly

deep wok, preferably a 20-inch wok or larger, I would recommend that you

follow the dictates of caution and fry it in a deep sided skillet.

Note also that the dish is usually prepared with chicken stock. You can,

if you wish, use a fish stock, but the chicken stock adds to the

complexity of flavour in the dish.

Finally the fish is normally fried with the head on: this does, I believe,

contribute to the flavour, but if you can’t bear the fish staring

accusingly at you as you cook it, feel free to behead it first.

You need a small-to-medium (about a pound in weight or a little larger)

flat fish (pomfret, flounder, …), cleaned, and with the sides slashed

for the marinade to penetrate.

MARINADE

Ingredients:

1 tablespoon kratiem (garlic), minced

3 ounces minced pork (optional, see above)

1 small carrot, julienned

1 tablespoon grated ginger

2 tablespoon of sliced mushroom (preferably the black, dried Chinese

mushroom, soaked for 15 minutes before slicing)

1-2 teaspoon yellow bean sauce

1 tablespoon light soy sauce

1 tablespoon fish sauce

1 teaspoon kapi (shrimp paste)

1 teaspoon nam tan paep (palm sugar)

1 cup stock

2 tablespoon hom daeng (shallot/purple onion), chopped

2 tablespoon prik chi fa daeng (red Thai jalapeno), sliced very finely

1 tablespoon nam makham piag (tamarind juice)

1 teaspoon prikthai (ground black pepper)

Method:

Mix the marinade, and then in a small saucepan bring to a boil, and simmer

for about 5 minutes; taste and if needed, adjust the flavour balance.

Cool, and rub into both sides of the fish, and leave it to stand, covered,

in a cool place, in the marinade for at least an hour.

Remove the fish from the marinade, and allow it to drain. Transfer the

remaining marinade to a small saucepan, and add 2 tablespoons of fish

sauce, two tablespoons of sliced prik chi fa daeng, and two tablespoons of

julienned ginger, and then simmer to reduce to a sauce like consistency.

If desired, one tablespoon of brandy may be added to the sauce (optional).

Heat enough oil to deep fry the fish in a suitable pan over medium heat,

and slide the fish into the hot oil, turn once, and cook until the fish is

cooked through.

In the oil the fish was fried in, saute 2 tablespoons of shallots until

crispy, and then 1 tablespoon each of bai manglaek (sweet basil leaves)

and mint leaves. Use the fried shallots, mint and basil as a garnish.

Serving & Storage:

Server on a platter: pour the reduced sauce over the fish.

Category: Asian Recipes

Recipe ingredients and directions:

3 pound fryer

2 tablespoons flour

2 tablespoons light soy sauce

4 tablespoons oil

1/2 pound leeks, washed and cut into — 1 1/2-inch pieces

4 dried black mushrooms, soaked in boiling water 20 minutes, stems removed

4 pieces Virginia ham, cut into 1/8-inch pieces

1 tablespoon Worcestershire sauce

1 tablespoon sherry

1 teaspoon salt

1/2 teaspoon sugar

Chop chicken into 2-inch pieces. Mix with flour and soy sauce.

Heat 2 tablespoons of oil in wok and stir-fry chicken until light

brown. Remove and drain. Set aside.

Heat 2 tablespoons oil in wok. Stir-fry leeks over medium heat

until light brown. Put leeks into a flameproof casserole dish.

Add chicken. Pour in water to half cover. Bring to boil. Simmer

30 minutes.

Add mushrooms, ham, Worcestershire sauce, sherry, salt and sugar.

Cook 10 minutes over medium heat. Baste occasionally. Serve in

casserole.

May be prepared in advance. May be frozen. Reheat before serving.

Category: Asian Recipes