Blog

Recipe ingredients and directions:

1 whole chicken fryer

2 tablespoons salt

1/4 teaspoon ground pepper

1 diced scallion

2 cloves of garlic, crushed

sherry or white wine

Cover chicken with water. Add condiments except wine to water.

Bring to a boil. Lower fryer into boiling water. Simmer in a

covered pan for 1/2 hour. Remove frying chicken from the water.

Cool and dry thoroughly in the refrigerator (at least 6 hours).

Cut chicken in half. Put in a large jar, cover with wine, and keep

in refrigerator for a week. Serve cold.

Category: Asian Recipes

Recipe ingredients and directions:

2/3 lb long-grain rice

1 1/3 lb daikon

1 1/2 c water

1/2 t salt

1/2 MSG (optional)

Line a baking dish with cellophane. Soak the rice overnight. Drain

and pulverize in a blender.

Grate the daikon in a blender. Microwave the grated daikon for 12

min. Add the pulverized rice while still hot then mix with salt

and msg until well blended. Pour into the lined dish and microwave

15 min.

Oven method

2 1/2 lb daikon

1 C water

3 C long grain rice

3 C water

1 t salt

Grate daikon then boil it in one cup of water until soft. Let it

cool down a little bit.

Soak rice in 3 C of water overnight then pulverize in a blender.

Mix 1,2 then pour it into a baking dish. Cover it with aluminum

foil baked at 375 F for 40min to 1hr until done.

Category: Asian Recipes

Recipe ingredients and directions:

1 strip of kombu (about 5-7 inches, wiped lightly with a moistened cloth

3 cups water

Combine kombu and water in a saucepan and bring just to a boil.

Turn off heat, remove kombu, and reserve for use in other cooking.

For a more pronounced flavor and viscous consistency, score kombu

surface at 1/2 inch intervals and simmer for 3 to 5 minutes before

removing.

Another tasty variation is to add shitake (3 fresh – sliced) or

1/4 cup dried. Strain dashi before using.

Category: Asian Recipes

Recipe ingredients and directions:

1 C sweet rice flour (mochiko)

1/2 C sugar

1 C boiling water

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

potato starch (katakuriko)

Combine mochiko and sugar. Add boiling water; mix well with wooden

spoon. Line prepared steamer with clean, damp dish cloth. Place

mixture into steamer. Steam for 25 minutes. Remove from steamer

onto board sprinkled with potato starch, break off into golf-ball

sized pieces and flatten in palm of hand leaving a shallow well in

center. Put sweet red bean paste (anko) ball in center of dough

and bring edges of dough up and around the anko. Pinch tightly to

close. Serve.

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

as is sweet rice flour and potato starch.

Category: Asian Recipes

Recipe ingredients and directions:

1 cup mochiko (sweet rice flour)

1/2 cup sugar

1 cup boiling water

anko (canned sweet red bean filling) shaped into walnut-size balls

Combine mochiko and sugar. Add boiling water; mix well with wooden

spoon. Line prepared steamer with clean, damp dishtowel. Place

mixture in steamer. Steam for 25 minutes. Remove from steamer onto

floured board, break off into golf ball-sized pieces and flatten

in palm of hand leaving a shallow well in center. Put anko ball in

center of dough and bring edges of dough up and around anko. Pinch

tightly to close.

Category: Asian Recipes

Recipe ingredients and directions:

150 g onion, sliced thinly

50 g garlic, sliced thinly

2 stalks lemon grass, crushed

50 g curry leaves

200 g fish curry powder

100 g chilli paste

250 ml coconut milk

250 ml tamarind juice

2 red snapper heads, cut in half

150 g okra

150 g eggplant

150 g tomato

salt

cooking oil

Heat the cooking oil in a saucepan and add the sliced onion and

garlic, lemon grass, curry leaves, frying spices and chilli paste.

Stir for about 10 mins and add the fish curry paste and let simmer

for 10 mins. Add in the tamarind juice and the coconut milk. After

that add the fish head and the vegetables and salt. Let simmer

until the fish is well cooked.

Category: Asian Recipes

Recipe ingredients and directions:

2 med potatoes, cut in 1 cm cubes

1 small eggplant, cut in 2 cm cubes

150 g snow peas, cut in 2 cm diagonals

200 g Chinese cabbage, shredded

1 carrot, cut in fine julienne strips

1 onion, cut in eight pieces

2 Tbsp peanut oil

2 garlic cloves, crushed

2 tsp fresh ginger, grated

2 tsp curry powder

1 tsp lemon rind, grated

1 Tbsp lemon juice

1/2 tsp shrimp paste

1 cup water

1 cup coconut milk

Peel and chop potatoes and eggplant into cubes. Prepare the snow

peas, cabbage, carrot and onion.

Heat oil in frying pan, add onion, stir-fry 2 minutes. Add garlic,

ginger and curry powder, stir-fry 2 minutes.

Add lemon rind, lemon juice, shrimp paste, water and coconut milk,

bring to a boil.

Add potatoes and eggplant, simmer 15 minutes, stir occasionally.

Add snow peas, cabbage and carrot, simmer for 5 minutes or until

vegetables are tender.

Category: Asian Recipes

Recipe ingredients and directions:

8 oz. peeled water chestnuts (fresh if possible, otherwise use canned)

1 cup water tinted with red food coloring

1/2 cup tapioca starch/tapioca flour

1 cup sugar

1 cup water

pinch of salt

1/2 coconut cream

1 cup ice cubes

Cut each peeled water chestnut into a square by trimming the edges.

Place the water chestnuts in the colored water and allow to soak

for 30 min. to pick up to color of the water. Drain and set aside.

Heat a large saucepan of water to boiling. Roll the water chestnuts

in the tapioca starch and drop them into the boiling water. Boil

until they float to the top, or for 4-5 min. Canned water chestnuts

will not require boiling. Remove them with a strainer and drop

immediately into a large pan of water. Hold at this stage until

ready to serve.

Dissolve the sugar in the cup of water and heat to boiling. Allow

to cool.

Mix the salt with coconut cream and set aside. When ready to serve,

drain the water chestnuts and place in a glass bowl with the sugar

water, and add the ice cubes. Each guest is served a portion of

the chilled water chestnuts in a smaller glass bowl and this is

then topped with coconut cream mixture.

Serve 4

Category: Asian Recipes

Recipe ingredients and directions:

1 chicken (2 1/2 lb)

1 tblsp vinegar

2 tblsp soy sauce

2 tblsp honey

1 tblsp sherry

1 tsp molasses (treacle)

2 tblsp all-purpose flour

1 tsp salt

peanot oil for deep frying

Put the chicken in a large saucepan and add boiling water to come

halfway up the sides of the chicken. Cover tightly and simmer until

just tender, about 45 minutes to 1 hour. Drain, rinse under cold

water and dry with kitchen paper.

Mix together the vinegar, soy sauce, honey, sherry and treacle

(molasses). Brush this all over the chicken and then hang the

chicken in an airy place to dry, for about 30 minutes. Brush over

the remaining soy sauce mixture and hang again for 20-30 minutes.

Mix the flour and salt together and rub well into the chicken skin.

Fry in deep hot peanut oil until golden and crisp. Drain well on

absorbent kitchen paper.

Chop the chicken into 8 pieces and serve warm with hoisin sauce.

Category: Asian Recipes

Recipe ingredients and directions:

This is a simple stir fry, that shows that not all Thai dishes are laden

with spices and chili!

In Thailand we buy a large crab and a bag of "baby" crabs – about an inch

across), still alive, and take them home to make this dish. Since baby

crabs are not common in western supermarkets, and most people have an

aversion to killing them by dropping them into a hot wok, this version of

the recipe may be preferred.

Western celery can be used if Chinese celery (celeriac) is unavailable.

Ingredients:

1 cup crabmeat (a large crab, broken up, or "loose" crabmeat)

2 [duck] eggs

1/2 cup hom yai (white onion), diced

1/2 cup khuen chai (Chinese celery)

1/2 cup ton hom (spring onion), sliced thinly

2 tablespoon kratiem (garlic), chopped

1 tablespoon nam pla (fish sauce)

Method:

Whisk the eggs with the fish sauce.

Place a wok or skillet over medium low heat and saute the onion and

garlic in a little oil until golden and translucent. Add the crabmeat,

and stir fry until nearly cooked through.

Drizzle in the eggs, using the spatula in a brisk chopping motion to break

up the cooked eggs into filaments, then add the remaining ingredients.

Alternatively cook the eggs to form a thin omelette, and then roll it up

and slice it, adding the slices of egg to the cooking crabmeat when nearly

cooked.

Serving & Storage:

This is a "one plate" dish served on its own as a light breakfast, or

luncheon dish, or with other items as part of a Thai dinner.

Category: Asian Recipes

Recipe ingredients and directions:

The name literally means "vegetables boiled in coconut milk".

Makheua phuang are very small Thai eggplants that resemble crunchy garden

peas. If (as I expect) they are not available near you, then I suggest

you use tender raw garden peas. If you can only get frozen peas, then

drop them in hot (not boiling) water until defrosted, and then transfer

to ice water to stop the cooking, and then strain thoroughly.

If swamp cabbage is not available substitute spinach.

Thai long beans (sometimes called yard beans or yak’s tails) can be

replaced with ordinary western long beans.

Green peppercorns are sold in Thailand on the stem, making them easy to

discard before serving, but I suggest that if you can only get loose

peppercorns, that you put them in a small muslin bag or ‘spice ball’.

Ingredients:

1 cup coconut milk

1/2 cup makheua phuang (Thai eggplant)

1/2 cup tua phak yao (long beans), broken into 2" pieces

1/2 cup mushrooms, sliced

1/2 cup phak bung (swamp cabbage), shredded

1/2 cup phakat khao (Chinese cabbage)

2 tablespoons hom daeng (shallots/purple onions), sliced finely

1 tablespoon light soy sauce

1 tablespoon [palm] sugar

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

1 tablespoon prikthai ong (green peppercorns)

1 teaspoon bai makrut (kaffir lime leaves) shredded, or

1/2 teaspoon lime zest

Method:

In a saucepan bring the coconut milk to a gentle simmer, and mix in the

sugar and soy sauce, and stir in the lime leaves. Add the shallots and

pepper, and gently simmer for 1-2 minutes until aromatic. Taste for the

balance of sugar and salt and adjust if necessary.

Add the vegetables and return to the boil. Simmer gently until just cooked

(If using garden peas, do not add them until the other ingredients are

almost cooked, and then serve as soon as they are warmed through).

Serve with either rice or noodles

Serves 4

Category: Asian Recipes

Recipe ingredients and directions:

1/2 cup oil

1/2 tsp salt

1/4 cup ginger, minced

1/4 cup green onions, minced

1/4 cup cilantro, minced, lightly packed

2 cups Basamati rice

1 cup coconut milk

1 cup chicken stock

1/2 cup diced onions

1/4 cup and 1 Tbs light vegetable oil

2 Tbs ginger pesto

3 pieces 2.5 oz pork loin

pinch of salt and pepper

1/2 cup flour

1/4 cup thinly sliced onions

1/8 tsp white pepper

To make ginger pesto, mix together oil, salt, ginger, green onions,

cilantro and pepper.

Cook rice with coconut milk, chicken stock and diced onions. Cook

as if using only water. When rice is cooked, dollop with a little

ginger pesto. Meanwhile, heat 1/4 cup salad oil in a wok. Dust

onions with flour, salt and pepper. Shake off excess flour, and

fry in oil until golden brown. Place on paper towel to drain. In

a separate wok, heat remaining 1 Tbs of oil. Dust pork with flour,

salt and pepper. Cook in hot oil about 2 minutes on each side.

Serve pork over rice and top with fried onions.

Category: Asian Recipes

Recipe ingredients and directions:

2 cups coconut milk

1 1/2 cups rice flour

3 eggs, beaten

1/2 cup granulated sugar

1/2 tsp salt

1/2 cup sweetened, flaked coconut

red and green food coloring (optional)

vegetable oil for frying

1/4 cup sweetened, flaked coconut for garnish

Beat coconut milk, rice flour, eggs, sugar, and salt into a thin

batter. Fold in the 1/2 cup coconut. If coloring, divide mixture

equally into 3 bowls; tinting one batch pale green (about 6 drops),

one batch pink (6 drops), and one left uncolored.

Wipe a small 6" omelet or pancake pan with a paper towel soaked in

oil, and heat the pan over moderate heat. Pour in just enough

batter to coat the bottom of the pan when rotated. Cook until

bottom is flecked with pale brown. Flip the pancake and cook

briefly on the other side. With a spatula, roll up the pancake

and slide onto a warm platter. Keep warm in a 250 F oven.

Repeat until all the mixtures are used up, stacking the pancakes

according to color. (Or not). Sprinkle with the 1/4 cup coconut

and serve while warm.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 cup butter

4 eggs

3 cup sugar

4 cup mochi flour (sweet rice flour or Mochiko)

3 tsp. baking powder

13.5 oz can coconut milk plus water to make 2 cups liquid

12 oz can evaporated milk plus water to make 2 cups liquid

2 tsp. vanilla extract

toasted sesame seeds (optional)

Cream together with mixer on medium the butter, eggs and sugar.

Add mochi flour, baking powder, coconut milk, evaporated milk and

vanilla.

Mix well. Pour mixture into a greased and floured 9 x 13 inch pan.

Sprinkle toasted sesame seeds (optional) on top of mixture and bake

for 1 hour. Let cool in pan. Cut mochi when completely cooled. You

can serve it as is or dust lightly with potato starch (katakuriko)

or powdered sugar to prevent cut pieces from sticking together.

You can also wrap cooled mochi pieces in wax paper and twist the

ends like a candy wrapper and serve it that way.

Category: Asian Recipes

Recipe ingredients and directions:

2 Cornish hens, 4 lbs total

2 Tbsp minced garlic

2 Tbsp cilantro

1 tsp fresh ground black pepper

2 Tbsp soy sauce

Wash hens, split into small pieces. Mince cilantro, mix with

garlic, pepper, and soy sauce. Marinate hen bits in this mix for

a couple of hours, turning every so often. Grill or broil until

done.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 cups dashi liquid

1 1/2 tablespoons soy sauce

1/4 teaspoon salt

1/2 tablespoon vinegar

2 teaspoons sesame oil

1 teaspoon raiyu

makes enough for 2

Can add mirin or sake to taste, less common with reimen, though.

Category: Asian Recipes

Recipe ingredients and directions:

3 tablespoons soy sauce

2 tablespoons sugar

3 tablespoons white vinegar

5 tablespoons chicken stock

1 teaspoon sesame oil

1 tablespoon Chinese or Japanese hot mustard (optional)

2 eggs, fried crepe-style (like a thin omelette), then cut into thin strips

2 or 3 slices ham, julienned

1/2 cucumber, julienned

lettuce, thinly sliced (optional)

1 small carrot, julienned, cooked and cooled

2 leaves cabbage, thinly sliced, cooked and cooled

8 oz. angel hair spaghetti

Cook the spaghetti and let it cool. Mix the ingredients for the

noodle sauce together. Prepare the toppings. Place cold spaghetti

on a plate and garnish with toppings. Pour the sauce over the

noodles just before eating.

Category: Asian Recipes

Recipe ingredients and directions:

2 whole skinless, boneless chicken breast (cut into bite-size pieces)

1/4 med. head bok choy, chopped

1 med. zucchini, chopped

1 c. fresh mushrooms, chopped

1 stalk celery, thinly sliced

6 green onions, bias sliced

1 tbsp. grated fresh gingerroot

1 c. chicken broth

2 tbsp. cornstarch

1/4 c. dry white wine

2 tbsp. soy sauce

2 tbsp. cooking oil

Chow mein noodles

Stir chicken broth and cornstarch together. Stir in the wine and

soy sauce; set aside. Preheat wok, add cooking oil after wok is

hot. Stir fry garlic and gingerroot 30 seconds. Add celery, stir

fry 1 minute and add mushrooms; stir-fry for 1 minute more. Remove

celery and mushrooms. add more oil if necessary. Add zucchini to

wok, stir-fry for 2 minutes. Add bok choy and stir-fry for 2 more

minutes, remove from wok. Stir-fry chicken for 3-5 minutes. Stir

into chicken the chicken broth mixture. Cook and stir until

thickened. Return all vegetables to wok and heat through. Serve

over noodles. Serves 4-6.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 c butter

1 1/2 lb diced, beef, chicken or pork

2 c onion, cut thin rings

2 ts salt

1/4 ts pepper, black

2 c celery, fine chopped

2 c water, hot

1 cn beansprouts, drained

2/3 c water, cold

1/4 c cornstarch

4 ts soy sauce

2 ts sugar, granulated

Melt butter in wok. Add meat, stir and sear. Add onions and cook

5 minutes, add celery, salt and pepper, hot water, cover and cook

5 minutes. Add sprouts, mix throughly and heat, add balance of

ingredients and cook 5 minutes. Serve with chow mein noodles.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

3 c cooked rice

3 eggs, slightly beaten

2 green onion, finely chopped

6 mushrooms, sliced

pinch black pepper

3 bacon strips

1 1/4 c meat, finely diced

1/2 lb fresh bean sprouts (optional

pinch salt

2 tb soy sauce

Cook bacon until lightly browned but not crunchy and set aside.

Add beaten eggs to bacon drippings and scramble. Remove and chop

very fine. Add cooked rice and fry for approx. 5 minutes stirring

constantly then add remaining ingredients, mix well and continue

cooking for 10 minutes longer. Serve piping hot.

NOTE: Use your favorite meats, pork, chicken, ham, beef, or shrimp,

or experiment with whatever tastes good to you.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 6

10 Chow Fun Noodles

1 lb. Beef flank steak, sliced thinly across the grain

1 Tbsp. Dark soy sauce

1 Tbsp. Cornstarch

1 Egg white

1 Tbsp. Peanut oil

7 Tbsp. Peanut oil for pan-frying

2 cloves garlic, chopped fine

1 thin slice of ginger, cut julienne

1 Tbsp. Fermented black beans (dow-see), rinsed

1 Tbsp. Dry sherry

1/2 medium Yellow onion, peeled and sliced

1/2 green sweet bell pepper cored & cut julienne

1 Tbsp. dark soy sauce

1/4 tsp. Sugar

1 Tbsp. dry sherry

pinch white pepper

1 Tbsp. oyster sauce

1 cup fresh bean sprouts

chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide. Slice the

meat and mix the marinade. Marinate the meat for 15 minutes. Heat

the wok and add 2 Tbsp. of the peanut oil. Toss the noodles about

in the oil until they are very hot and begin to color just a bit

on the edges. Remove to the serving platter and set aside. Heat

the wok again and add 3 Tbsp. of the peanut oil along with the

garlic and ginger. Chow for a moment and add the rinsed black

beans and the sherry. In this chow the onion and green pepper,

just until very hot.

Remove to the serving platter. Heat the wok a third time and add

2 Tbsp. of the peanut oil and the meat. Chow on one side only

until it begins to brown. Return the vegetables, the noodles, and

the sauce to the wok and toss with the meat until hot. Add the

bean sprouts, toss just a minute or so and serve. Garnish with

Chinese parsley.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. beef flank steak, sliced thin across the grain.

1 T. dark soy sauce

1 T. cornstarch

1 egg white

1 T peanut oil

7 T. peanut oil for pan-frying

2 cloves of garlic, finely chopped

1 slice of ginger, 25 cent piece, cut julienne

1 T. fermented black beans (dow see) rinsed (these are vital for the flavor)

1 T. Chinese rice wine or dry sherry

1/2 medium yellow onion, peeled and sliced

1/2 green sweet bell pepper, cored and cut julienne

1/4 tsp. MSG (optional)

1 T dark soy sauce

1/4 tsp sugar

1 T. Chinese rice wine or dry sherry

pinch white pepper

1 T. oyster sauce

1 cup fresh bean sprouts

Cilantro for garnish

Slice chow fun noodles about 1/2 inch wide…you can oil the noodle

a bit before slicing so that the strands will not stick together.

Slice the meat and mix the marinade. Marinate the meat for 15

minutes. Heat the wok and add 2 T. of the peanut oil. Toss the

noodles about in the oil until they are very hot and begin to color

just a bit on the edges. Remove to the serving platter and set

aside. Heat the wok again and add 3 T. of the peanut oil, along

with the garlic and ginger. Stir fry for a moment and add the

rinsed black beans and the sherry. In this stir fry the onion and

green pepper, just until very hot. Remove to the serving platter.

Heat the wok a third time and add 2 T of the peanut oil and the

meat. Stir fry on one side only until it begins to brown. Return

the vegetables, the noodles and the sauce to the wok and toss with

the meat until hot. Add the bean sprouts, toss just a minute or

so, and serve.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. pork steak cut into 1 inch pieces

2 Tbsp. oil until very brown.

2 cups thin celery slices

1 cup finely chopped onions,

1 cup water

3 tbsp. soy sauce.

1 average can bean sprouts

8 oz. sliced fresh mushrooms

1/4 C. cornstarch diluted with enough water to make it pourable

cooked rice or chinese noodles.

Cube pork steak into 1 inch pieces and saute in a dutch oven in

oil until very brown. Add thin celery slices, chopped onions,

water, and 3 tbsp. soy sauce. Simmer for one hour. Add bean

sprouts,. sliced fresh mushrooms, and cornstarch diluted with enough

water to make it pourable. Cook until thickened. Serve immediately

after mixture thickens over cooked rice or chinese noodles.

Note: I like alot of soy sauce, so I usually add about three more

tbsp. while the chop suey is cooking. Sometimes I will also add

a can of either bamboo shoots or sliced water chestnuts to vary.

It’s up to you how much you "soup" it up!

Category: Asian Recipes

Recipe ingredients and directions:

5 dried Chinese black mushrooms, soaked, stemmed, and julienned

2 Tbsp of mushroom soaking liquid)

5 wood ears, soaked, hard parts removed, and julienned (not huge ones)

1/2 lb beef, julienned

2 Tbsp Japanese soy sauce

1 Tbsp sugar

2 Tbsp minced scallion

1 tsp minced garlic

1 Tbsp dark oriental sesame oil

black pepper

1/2 lb beansprouts

1 cup julienned carrot (about 3 medium)

1 medium (preferably sweet) onion, julienned

1 cup julienned bamboo shoot

2 eggs, beaten

1 1/2 oz bean thread, soaked and cut into manageable lengths

oil

dark oriental sesame oil

2 Tbsp Japanese soy sauce

1 Tbsp sugar

1 1/2 tbsp ground roasted sesame seeds

Combine mushrooms, wood ears, beef, 2 Tbsp soy sauce, 1 Tbsp sugar,

scallion, garlic, 1 Tbsp sesame oil, and pepper, and set aside.

Saute beansprouts, carrot, onion, and bamboo shoot separately in

oil to which you’ve added a splash of sesame oil. As you finish

cooking them, dump each vegetable into colander, sprinkle with

salt, and let drain (just dump them on top of each other).

Make thin "crepes" by cooking small amounts of egg in oil with a

bit of sesame oil added, tilting pan so it spreads. Take from heat

and shred. (This is done most easily if you roll them up and then

slice the rolls thinly.) Quickly saute the seasoned beef and

mushroom mixture in oil with sesame oil added over high heat. Add

bean thread, and stir to mix. Add about 2 Tbsp of the mushroom

soaking liquid, then mix in the cooked vegetables, egg strips, and

remaining seasonings.

Category: Asian Recipes

Recipe ingredients and directions:

2 carrots

1 small turnip

3 oz bamboo shoots

4 oz white cabbage

3 tsp salt

2 large tomatoes

4 cups water (1 cup = 250 ml)

3 oz noodles

3 oz Chinese pickles (cha tsai)

2 scallions

3 oz pea sprouts

2 tblsp Vesop (this is a substitute for soy sauce)

1/2 tsp MSG (monosodium glutamate)

pinch pepper

Peel the carrots and turnip, shred or grate the flesh finely; grate

the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the

salt with these vegetables. Slice the tomatoes. Fry the vegetables

in a little oil for 5 minutes, stirring well. Add the water, mix

well, then stir in the noodles. Simmer for 30 minutes.

Slice the pickles; chop the scallions; add with pea sprouts to the

pan and cook for 5 minutes. Add remaining ingredients and simmer

for 10 minutes.

Category: Asian Recipes

Recipe ingredients and directions:

1 tsp yeast

1 tsp plus 3 Tbs sugar

3 1/2 cups white flour

Dissolve yeast in 1/4 cup warm water. Mix sugar and flour

in bowl. Add yeast and 1 cup warm water to flour. Knead flour

for ten minutes. Let rise for 2 hours or until double in bulk.

Punch down and knead for a few minutes. Roll the dough on

a lightly floured board until you have a 12-inch roll. Divide

into 12 little balls. Cover and let rise for 45 minutes.

Line your bamboo steamer with cheesecloth and steam the buns for

15 minutes. Turn off the heat and let sit for 10 minutes.

If you’re near a Chinese grocery, you can usually get frozen

mantou which taste pretty good. Also, for something different,

try adding a Tbs of instant coffee to the flour.

Category: Asian Recipes

Recipe ingredients and directions:

1 ounce fresh yeast or 1 tablespoon dried

1 tablespoon sugar

1 1/2 cups warm water

4 cups (1 LB) all-purpose flour

In a small bowl, sprinkle the yeast and sugar over 4 tablespoons

of the water and leave–five minutes for fresh yeast and 15 for

dried. Place the flour in a bowl and make a well in the center.

Pour in the yeast mixture and the remaining water. Mix everything

to a dough. Turn it on to a floured work surface and knead it

until it is smooth. Return it to the bowl, cover it and leave it

in a warm place for 1 hour or until it has doubled in size. Punch

down the dough with the back of your fist, cover it again and leave

it for a further 20 minutes.

Knead the dough again and shape it into rolls (see below). Bring

the water in the bottom of a steamer to a boil. Place the rolls

in the steamer, leaving a 1-inch gap between them. Cook them for

10 minutes, or until the are firm and cooked through. Serve them

hot. If the rolls have to be cooked in two batches, cook the first

batch and lift them out. When the second batch have been in the

steamer for 8 minutes, put the first ones back on top to heat

through. Serve them all hot.

Makes 32 single or sixteen double steamed rolls.

Single Flower Rolls

Divide the dough in half. Roll out and cut each piece into a

rectangle about 8 x 12 inches and brush it with sesame oil (sunflower

oil can also be used). Roll the pieces up along one long side to

make a rolled cylinder about 1 1/2 inches in diameter. With a very

sharp knife (the Chinese would use a sharp cleaver), cut the cylinder

in pieces about 3/4 inch long. Using a chopstick or rounded skewer

parallel with the cut, press down in the center of each separate

piece. The layers will push out to the sides, making a patter of

two oval spirals joined in the center.

Double Flower Rolls

Divide the dough in half and roll and cut pieces as above. Place one

piece dough on top of another (because these are on end to end, not

cut-surface to cut-surface, they will need to be held in position).

Press the chopstick down as before, almost to the bottom of the rolls.

The shape will be like two joined spirals with two more spirals

underneath. These rolls may need an extra couple of minutes cooking

time because of their size.

This is a richer steamed bread, served with "red cooked" dishes.

These are joints of meat that are cooked in a casserole with soy sauce,

rice wine, sugar, anise and onions. They are rich and highly flavored

and go well with the plain taste of steamed bread.

Shwieh Bai Man To

1 ounce fresh yeast or 1 tablespoon dried

1/4 cup sugar

1/2 cup plus 2 tablespoons, warm water

1/2 cup plus 2 tablespoons, warm milk

4 tablespoons peanut oil

1/2 teaspoon salt

4 cups (1 LB) all-purpose flour

Place the yeast in a large bowl. Add 1 teaspoon of the sugar and

pour in the water. Leave this five minutes for fresh yeast and 15

for dried. Stir in the milk, oil and salt and gradually mix in

the flour to make a dough. Turn the dough on to a floured work

surface and knead it until it is smooth. Return it to the bowl,

cover it and leave it in a warm place for 1 hour to double in size.

Punch the dough down with the back of your fist, cover it again

and leave it for a further 20 minutes.

Knead the dough for a second time. Shape and steam, as above.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 lbs meaty spareribs

2 Tablespoons oil

4 quarter-sized slices peeled ginger

1 cup boiling water

2 Tablespoons bean paste

2 Tablespoons dark soy sauce

2 Tablespoons dry sherry

2 tablespoons cider vinegar

2 Tablespoons sugar

2 teaspoons sesame oil

1 medium whole scallion, coarsely chopped

Separate the ribs first, then chop each, meat side down, into 3

pieces.

Heat a wok or large, heavy skillet over high heat until hot, add

the oil, swirl, and heat for 30 seconds. Toss in the ginger slices

and press them in the oil. Then add the ribs and stir-fry in

turning and flipping motions until all are whit. Add the boiling

water, adjust the heat to maintain a very gentle but steady simmering,

cover, and simmer for 45 minutes.

In the meantime, mix the sauce ingredients together in a bowl,

stirring until the sugar is dissolved. Chop the scallion.

At the end of 45 minutes, the ribs should be tender and there should

be very little liquid left in the pan. Turn the heat high and

tumble the ribs a few times. Then give the sauce mixture a big

stir and pour it over the meat, stir vigorously until it thickens

and glazes the meat. Scatter in the chopped scallions, give the

contents a few fast turns, and scrape the ribs and scallions into

a hot serving dish – without the oil.

Category: Asian Recipes