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Recipe ingredients and directions:

1 cup hoi sin sauce

1/2 cup sherry, mirin, sake or sweet white wine

3 Tbsp red food coloring

1/2 cup light or low-sodium soy sauce

1 piece fresh ginger the size of a thumb joint

5 cloves garlic

1/2 cup sugar

1/2 t. Chinese five spice (optional)

Mince the garlic finely or use garlic press. Place in a bowl.

Grate the ginger into bowl or use garlic press to get the juice.

Add other ingredients and mix well. Refrigerate until used. Will

keep well in a closed container for a couple of weeks.

The name of the dish is Char Siu. I prefer to omit the red food

coloring. Marinate pork ribs in this sauce overnight, and then

bake or grill as you please.

Category: Asian Recipes

Recipe ingredients and directions:

4 lb. spare ribs

1 tsp. dry mustard

1/2 cup soy sauce

1 clove garlic

1/4 cup honey

Cook in a heavy skillet with lid, REAL SLOW on top of the stove

for 2 hours. Do not let it boil, turn the ribs occasionally. You

can use an electric skillet, but check it frequently to keep it at

a simmer.

Category: Asian Recipes

Recipe ingredients and directions:

1 pound pork belly or spare ribs

3 cloves garlic, crushed

1/2 teaspoon ginger, finely grated

1 teaspoon salt

1 tablespoon soya sauce

1 tablespoon honey

1 tablespoon Chinese wine

1/2 teaspoon 5 spice powder

Remove rind and trim fat from the spare ribs. Combine all ingredients

in a large bowl, add the spare ribs and mix together well. Marinate

for 20 minutes.

Half fill a roasting tin with boiling water and place a wire rack

accros the top of the tin. Place the ribs on the wire rack and

roast in a hot oven 400F (200C) for 30 mins.

Turn ribs over and brush with remaining marinade and cook for a

further 15 mins, Serve with plum sauce or Hoi Sin sauce for dipping.

Category: Asian Recipes

Recipe ingredients and directions:

3 lbs pork spareribs, cut across bone into 1 1/2 " lengths

1/2 cup sugar

1/3 cup Chinese Black Vinegar or Balsamic vinegar

1 tbsp. dark soy sauce (or 2 1/2 tsp. soy sauce and 1/2 tsp. dark molasses)

Salt

Rinse ribs. Cut between bones to separate. Place in a 10" X 15"

pan. Bake, uncovered, in a 450 degree oven, stirring often until

well browned, about 30 min. Drain ribs on paper towels; keep warm,

or if making ahead, let cool and chill airtight up to 2 days. If

chilled, cover meat (in the same pan), heat 20 minutes in a 350

degree oven, then continue.

In a wok or 10" to 12" frying pan, mix sugar, vinegar, and soy

sauce. Bring to a boil on high heat. Reduce heat to medium; stir

often until mixture is reduced to about 1/2 cup, 8 to 10 minutes.

Mix ribs with sauce. Scrape onto platter; serve warm, or at room

temperature. Salt to taste. Makes 8 appetizers or 3 or 4 main-dish

servings.

Category: Asian Recipes

Recipe ingredients and directions:

2 1/2 – 3 lbs pork sparibs

1 tsp vegetable oil

1 tsp ground ginger

1/2 cup sugar

1/4 cup apple cider vinegar

1/2 cup soy sauce

1 lg. can chunk pineapple in juice, drained, juice reserved

Have the butcher cut the ribs Chinese style (across the bone in

about 1" pieces).

Brown sparribs in oil, adding ginger while browning. Add sugar

and mix. Add vinegar and mix. Simmer 3 minutes. Add soy sauce

and mix well. Let simmer about 1.5 hours. After simmering, skim

as much fat as possible from the top of the broth. Add the juice

from the pineapple and mix in. May be served anytime from this

point on. Serve with/over rice, with the pineapple chunks on the

side. The broth is very good over rice.

Category: Asian Recipes

Recipe ingredients and directions:

1 -2 lbs of spare ribs, each cut in thirds for smaller pieces

1 Tblspn cooking wine (rice wine works well)

2 T sugar

3 T vinegar

4 T soy sauce

5 T water

Heat a large skillet with some oil in it, and start to brown the

spare ribs. Once the ribs are seared and browned, add the rest of

the ingredients listed (wine, sugar, vinegar, soy sauce, and water).

Mix well and bring to a boil. Cover, and reduce heat to medium-low.

Cook for about 20-25 minutes, and it’s ready to serve!

When cutting the spare ribs into thirds, you can do it with a

well-sharpened cleaver. Getting the butcher to saw them with a

belt saw is usually better, as the cleaver creates bone fragments

which are unpleasant when eating the ribs. The saw, on the other

hand, makes a nice clean cut.

Category: Asian Recipes

Recipe ingredients and directions:

2 lbs spareribs

2 Tbsp Hoisin sauce

2 cloves minced garlic

1/2 tsp fresh minced ginger

3 Tbsp light soy sauce

1 Tbsp Chinese rice wine

3 Tbsp honey

2 Tbsp ketchup

Combin hoisin, garlic, ginger, soy, rice wine, honey and ketchup.

Marinate spareribs overnight.

Get this racks and spread ribs on them over pan to catch drippings.

Roast in pre-heated 375 deg. oven for 15 minutes, then lower to

350 deg and cook until done (could be 30 min to an hour; keep track;

the Chinese way is to hang meat on hooks which cooks faster). Turn

on racks often.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 pounds meaty spareribs

2 Tablespoons dark soy sauce

1 Tablespoon dry sherry

1 teaspoon sugar

1/2 teaspoon five-fragrance powder

1 1/2 cups boiling water

2 Tablespoons dark soy sauce

2 Tablespoons dry sherry

3 Tablespoons oil

1 medium clove garlic, crushed and peeled

2 Tablespoons sugar

Chop the ribs into 1-inch pieces. Put them in a small pot and

marinate in the simmer sauce for 15 minutes. Add the boiling water

and bring the simmer sauce to a boil. Adjust heat to medium low

to maintain a strong simmer; then cov er and simmer for 30 minutes,

turning meat now and again. Drain the simmer sauce into a bowl

and set the ribs aside. (Can do this step in advance and refrigerate,

bring to room temperature before continuing).

Measure out 1/4 cup of sauce and combine it with 2 Tablespoons dark

soy sauce and 2 Tablespoons dry sherry. Set it within reach for

making the glazing sauce.

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

the oil, swirl, and heat for 10 seconds. Press and turn the garlic

in the oil with the back of a spatula. Stir in the sugar until it

is dissolved. Then add the simmer sauce a little at a time (it

will splatter – stand back) and stir until it puffs into thick

caramel bubbles. Then pour in the ribs and tumble them vigorously

until the sauce coats all of them, with no sauce left in the pan.

Scoop the ribs onto a serving platter and garnish with parsley.

Serves 3 to 4 as a single appetizer; more with an assortment.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 Tbsp. sesame oil

3 Tbsp. oyster sauce

1/2 c. green onion

1 lb. bean sprouts

2 pkg. Chuka Soba (oriental style noodles)

1 c. shredded head cabbage

1 chopped yellow onion

1/2 c. carrots, cut small and thin

1/2 lb. pork Char Siu

1/2 lb. cubed pork

1 c. cut fresh string beans

In large skillet, use 1 1/2 tablespoons sesame oil to brown pork

cubes; add yellow onion and cabbage; stir-fry for approximately 5

minutes. Add Char Siu and carrots; stir-fry additional 3 minutes.

Add bean sprouts; cook until tender. Cook noodles according to

directions on package; drain. Add the rest of the sesame oil to

noodles in a roasting pan; mix well, then add oyster sauce and mix

again. Bake at 350 degrees for 10 to 15 minutes, stirring twice

during baking time. Add vegetable mixture to baked noodles, then

add the chopped green onions. Serves 6.

Category: Asian Recipes

Recipe ingredients and directions:

4 oz. cream cheese, softened

1 stick margarine or butter, softened

1 1/2 cups all purpose flour

2 eggs

1 1/4 cup milk

1/4 cup sugar

Mix the cream cheese and butter together, then mix in the flour.

Beat the eggs then add milk and sugar and mix together.

Preheat oven to 350 deg. F. Grease 12 muffin tins. Divide the

shell dough into 12 pieces and press into tins. Pour custard in

each shell, fill just below top.

Bake about 20 minutes or until the shell is lightly browned and

the custard is firm. Garnish with fresh fruit such as cherries

and pineapple chunks.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 cup lard, chilled and diced

1/4 cup unsalted butter, chilled and diced

1 egg

1 3/4 cups all-purpose flour

2 tablespoons ice water

1 teaspoon vanilla extract

2/3 cup sugar

2/3 cup boiling water

1/3 cup evaporated milk

4 eggs, lightly beaten

1/2 teaspoon vanilla extract

Place chilled lard, butter, and egg in a food processor. Process

mixture for 4 seconds. Add flour and process until lumps are the

size of peas. Add water and vanilla and process a few seconds

longer (Do not over- process). The mixture should be crumbly.

Press crumbs together, shape into a patty 1 inch thick, and wrap

with plastic wrap. Chill for 45 minutes.

On a lightly floured surface, roll out dough 1/4 inch thick to form

a long rectangle. If dough becomes soft and sticky during the

rolling and folding process, return dough to refrigerator and chill

until firm. Fold the rectangle of dough into thirds, as if folding

a letter, then turn dough 90 degrees. Roll out again into a

rectangle and fold into thirds. Cover with plastic wrap and let

dough rest in refrigerator for 20 minutes.

Meanwhile, prepare the filling. In a large bowl, dissolve sugar

in boiling water, let cool to room temperature. Whisk in evaporated

milk and eggs. Stir in vanilla and refrigerate until ready to use.

Remove chilled dough from refrigerator and place on a lightly

floured surface. Roll out dough into a large rectangle about 1/4

inch thick. Cut out 14 circles with a 4- inch round cutter. Center

each pastry circle in a 2 1/2-inch tart tin. Lightly press dough

into bottom and sides of tin, trim edges. Chill for 1 hour or

overnight.

Preheat oven to 300 degrees F. Pour filling into pastry-lined tins

to within 1/4 inch of the top. Place filled tins on a cookie sheet,

bake in preheated oven for 35 minutes or until a knife inserted in

the center comes out clean. Cool slightly. Carefully turn tins

upside down, gently tapping to release crust. Cool, custard side

up, on a wire rack. Serve warm or at room temperature. Makes 14

tarts.

Category: Asian Recipes

Recipe ingredients and directions:

1 pound lean beef, cut into thin strips 1 X 2 inches

a one-inch chunk of ginger, minced

2 cloves garlic, minced

1 tbsp brown sugar

2 tbsp soy sauce

4 tbsp oil (canola, etc)

1 bell pepper cut into 1 x 1-inch pieces

1 white onion cut lengthwise into slivers

4 dried shiitake mushrooms, soaked, stems removed and sliced

4 serrano or 8 "bird" (thai) or 2 jalapeno chiles, sliced

1/2 cup beef stock

1 tbsp cornstarch mixed in 2 tbsp water

2 tbsp oyster sauce

2 tbsp fish sauce

Combine beef slices, sugar, ginger, garlic and soy in a glass or

ceramic bowl. Mix well and marinate 1 hour or longer.

Heat oil in a wok. Drain beef; set marinade aside. Stir-fry beef

in oil until done. Add bell pepper, mushrooms, onion and chiles.

Stir-fry for a minute or two. Add marinade and beef stock. Reduce

heat, cook 3 minutes, stir in cornstarch, oyster and fish sauces.

Serve with rice.

Note: other veggies of your choice can be added with the bell

peppers; sprouts, canned baby corn, broccoli, carrots, whatever’s

fresh and at hand.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 16 Chien Doi

1 1/2 cup Chinese brown sugar (or reg. brown sugar)

1 1/4 cup hot water

3 3/4 cup (1 lb) mochiko (sweet rice flour)

1 tsp sherry

1/2 cup grated coconut (unsweetened)

1/2 cup crushed roasted peanuts

3 Tbsp sugar

1/4 cup toasted sesame seeds

1 quart oil for frying

Dissolve brown sugar in hot water; cool. Stir enough liquid into

flour to make a stiff dough (do not knead). Add sherry. Shape into

a roll, 1 1/2 inches in diameter; cut in 1/2 inch slices and flatten.

Combine filling ingredients and place a tablespoon of filling in

center. Pinch edges together to seal and roll into a ball. Roll in

sesame seeds. Deep fry in oil until golden brown. Press balls

against side of pan while frying so balls will expand. Drain on

paper towels. Serve warm or room temperature.

Category: Asian Recipes

Recipe ingredients and directions:

Si-iew (pronounce approximately "see yew") is the name for sweet dark

soy sauce in the dominant local Chinese dialect. Pad si-iew is a

favorite lunch dish, a Thai version of fast food. (If you are on a

diet, omit the coconut milk–not as fattening as a beefburger!)

Marinade:

3-5 cloves of garlic minced

1 medium duck egg, beaten (use chicken eggs if you can’t get duck eggs)

1 tablespoon cornstarch/cornflour

1 tablespoon rice wine

1 tablespoon fish sauce

3 tablespoons sweet dark soy sauce

2 tablespoons oyster sauce

1 tablespoon palm sugar

1 teaspoon sesame oil

1 teaspoon freshly ground black pepper

1 tablespoon freshly ground ginger

1 tablespoon chopped green onions

1 tablespoon chopped shallots

1 tablespoon thinly sliced red prik ki nu (birdseye chilies – optional)

Take about 8 ounces (250 grams) of chicken and slice it paper thin (if

you don’t fancy this try and persuade your butcher to put it through the

bacon slicer) and marinate the chicken in the marinade for about an

hour.

Ingredients:

Marinated chicken (above)

8 ounces sen yai (wide rice noodles)

1 tablespoon fish sauce

1 tablespoon palm sugar

2 tablespoons oyster sauce

2 tablespoons sweet dark soy sauce

1 cup broccoli florets

1/2 cup coconut milk (optional)

Cook the noodles until tender in plain water, then put in cold water to

halt the cooking process.

Heat a wok and using a little oil stir fry the marinated chicken until it

just begins to cook (because it is cut very thin, this is quite quick,

so be careful not to overcook). Add the noodles and the remaining

ingredients, and stir until blended and heated through. Taste the sauce

for balance of flavours (it should be just on the sweet side with a

salty tang).

Serve with rice and the usual Thai table condiments, prik dong (chilies

in vinegar), prik pom (ground red chilies) and sugar.

Category: Asian Recipes

Recipe ingredients and directions:

This dish can be made either with or without the accompanying sauce.

Without the sauce it makes a good contrast dish to hotter curries and

dishes such as laab. With the sauce and possibly accompanied by a bowl of

sticky rice (formed into balls and used to sop up any excess sauce), it

makes a most satisfying one plate meal for lunch or dinner.

Maggi Seasoning (also known as Maggi Sauce), is a product of the Maggi

Corporation, a subsidiary of Nestle, and is widely used in Asian cooking

as a flavoring. It is derived from soy sauce, and cheaper clones are

generally known as sweet soy. It is almost black and not as salty as

either light or dark soy. If unavailable, you could substitute a

mushroom soy.

Any brand of hot chili sauce could be used, but try and avoid vinegar

based sauces if possible.

The basic dish cooks very quickly, and speed is of the essence, especially

if you don’t want to reduce the dish to a variety of omelette!

Preserved radish is available, usually in vacuum pack, from Chinese and

Oriental grocers.

If using Italian noodles (pasta shells are very suitable) instead of rice

noodles, it should first be boiled until half cooked.

Ingredients:

For the Sauce:

1 cup chopped tomatoes

1 cup nam sup (chicken stock)

1 tablespoon Maggi Seasoning

1 tablespoon hot chili sauce

1 teaspoon prikthai (black pepper), freshly ground

Pinch of sugar

For the Stir Fry:

1 cup chicken, cut into fine slices

1 tablespoon kratiem (garlic), sliced

1 tablespoon khing (ginger), julienned

1 tablespoon red curry paste

1 duck egg (or large chicken egg)

1 teaspoon tang chi (preserved radish)

8 ounces sen lek (narrow ribbon rice noodles), soaked

1 tablespoon Maggi Seasoning

1 tablespoon nam pla (fish sauce)

1 teaspoon prikthai (black pepper), ground

Method:

For the Sauce:

Place tomatoes in boiling water for 1 minute then transfer to cold water

to stop the cooking process. Skin and quarter them, discard the seed

pulp, then chop the remaining fruit, to form 1 cup of chopped tomatoes.

Bring the stock to a boil and add all the rest of the ingredients,

continuing to simmer uncovered until reduced slightly. Taste and adjust

the seasoning.

For the stir fry:

Soak the noodles in tepid water for ten minutes then drain thoroughly.

Chill the chicken, then slice it thinly, spreading the slices on a sheet

of plastic wrap, and covering with another, then pound with a meat-pounder

or the sahk (mortar) of a mortar and pestle to further thin them.

Saute the garlic, ginger, and curry paste until aromatic. Add the sliced

chicken and stir fry until it starts to become opaque.

Add the egg and whisk vigorously with a to-and-fro action to break the

cooked egg into long strands. Add all the remaining ingredients and

continue cooking until the egg and the chicken are cooked through.

Serving:

If not using the sauce, then transfer the cooked stir fry to a serving

platter lined with lettuce leaves and garnish with slivered spring onions

and cilantro leaves.

If serving with the sauce, transfer to a serving bowl and ladle half the

sauce over the dish reserving the remainder of the sauce in a sauce boat

to be added at the diner’s discretion.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb ground chicken

1 stalk fresh lemon grass, finely chopped

3 kaffir lime leaves, rehydrated and finely chopped

3-6 red Thai chilis

1/4 c fresh lime juice

1-2 T fish sauce

1 T ground roasted rice*

1 green onion, chopped

6-8 sprigs cilantro, chopped

12 mint leaves, chopped

1 t ground red chili peppers

Lettuce leaves or cabbage squares

green onions, sliced

mint leaves

Cook chicken in a little water in skillet (no oil), stirring

constantly. Set chicken aside to cool. In a bowl combine chicken,

lemon grass, kaffir lime leaves, chopped red chili peppers, lime

juice, and fish sauce and mix well. Stir in ground roasted rice,

green onion, chopped cilantro, and chopped mint leaves. Transfer

to a platter and serve at room temperature with lettuce leaves.

Garnish with green onions and mint leaves. Makes 6 servings.

To prepare ground roasted rice, place rice in a heavy pan over

medium heat. Carefully brown the rice until very dark brown. Set

aside to cool. Place in blender of spice mill and reduce to a fine

powder. Store in an airtight container.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

1/2 cup oil

1 clove garlic

3 lb frying chicken

1/3 cup plum sauce

5 celery stalks, diced

4 slices ginger

3 Tbsp sherry

4 carrots

2 tsp sugar

1 tsp salt

1/3 cup Chinese pickles

1/4 cup water

2 tsp cornstarch mixed with 1/4 cup water

Cut chicken into bite-sized pieces. Peel carrots and cut into

cubes. Crush garlic. Place oil and garlic in skillet. Brown

Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.

Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles

and water. Simmer covered for 12 minutes. Add cornstarch-water

mixture to thicken gravy.

Category: Asian Recipes

Recipe ingredients and directions:

3 red peppers

1 tblsp oil

1 tsp salt

1 lb chicken meat

1 oz fresh ginger

2 tblsp oil

pinch brown sugar

2 tsp sherry

1 tsp cornstarch

2 tsp soy sauce

Core the peppers and cut into thin rings. Fry in the oil and salt

for 1 minute. Add 2 tablespoons water, bring to the boil, cover

and simmer for 2 minutes. Drain.

Cut the chicken into 1 inch pieces. Chop the ginger finely, fry

both chicken and ginger in oil for 1 minute. Add the sugar and

sherry.

Mix the cornstarch to a smooth paste with the soy sauce and add to

the pan. Heat gently, stirring until slightly thickend. Add the

peppers and cook for 1 minute.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

1 lb boned, skinned chicken sliced in very thin strips

1 1/2 ts cornstarch

1 tb soy sauce

1 tb dry sherry

1 ts minced garlic

1/2 tb oil

1 ts gingerroot

1/2 c carrot strips

1/2 c sliced celery

1/2 c sliced green onions

1 cn sliced water chestnuts, drained

1 pk frozen chinese pea pods

1/2 c chicken broth

2 tb soy sauce

1 tb cornstarch

1 ts sugar

Mix chicken, cornstarch, soy sauce and sherry. In skillet, heat

one tablespoon oil over high heat. Stir in garlic and ginger.

Add chicken and stir fry until no longer pink. Remove. In remaining

oil, stir fry carrots and celery one minute. Add green onions and

stir fry 30 seconds. Add water chestnuts and pea pods. Stir sauce

and add to vegetables. Cook, stirring until boiling. return chicken

to pan and heat through.

Sauce: mix ingredients over medium heat in small saucepan. Pour

over chicken.

Category: Asian Recipes

Recipe ingredients and directions:

2 Lbs boneless, skinless chicken thighs, cut into 1-inch pieces

2 eggs

1/4 cup water

2 sheets nori, cut into 1 x 2 inch pieces

1 cup flour

1 1/2 cup panko (japanese bread crumbs)

Oil for deep frying

Marinate cubed chicken in sake marinade for 2 hours. Beat eggs

with water. Wrap nori strip around cubed chicken and coat with

flour. Dip in egg mixture and coat with panko. Heat oil in a shallow

pan or skillet and fry chicken in single layer, turning occasinally

until chicken is evenly brown and cooked through, about 10 to 12

minutes. Watch the oil temperature carefully to avoid over-browning

chicken. Serve with tonkatsu sauce. Makes about 32 pieces.

Sake Marinade

Combine 2 Tbsp sake, 1/4 cup soy sauce, 1/4 cup sugar, 1 tsp minced

ginger and 1 t minced garlic, blend well.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 2 servings

1 chicken breast

8 dried Nami black mushrooms

2 green onions

8 water chestnuts

1 Chinese sausage (opt)

2 Tbsp dry sherry

1 Tbsp cornstarch

2 slices ginger root/minced

1 tsp sesame oil

2 Tbsp thin soy sauce

2 cloves garlic, minced

1/2 tsp sugar

Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove

stems, thinly slice caps. Debone chicken, slice into 1/2" thick,

quarter-size coins, place pieces in shallow, heat-proof dish. Add

marinade ingredients to chicken, marinate for at least 30 minutes.

Slice water chestnuts in thin circles. Cut green onions on bias

into 1" sections.

There are 2 varieties of "Cantonese-style" Chinese semi-dried

sausage available in Chinese markets: duck liver and sweet pork

meat. Either will do for this dish. Cut sausage on bias into 1/8"

thick slices.

Marinade is not used with sausage.

Mix sliced mushrooms and water chestnuts with chicken. If desired,

add sausage. Steam for 20 minutes. If using deep bowl, stir chicken

after 10 minutes to make certain bottom pieces get cooked. Just

before serving, add green onions. Serve immediately, since cornstarch

will become gummy if dish is allowed to cool.

HINT: If using metal steamer, stretch dish towel under steamer

cover, to prevent build-up of condensed steam in dish.

Category: Asian Recipes

Recipe ingredients and directions:

Category: Asian Recipes

Recipe ingredients and directions:

One of the cookbooks I cross checked this recipe with described it as

"chili hot," which seems a fair description, though their version was a

little milder than this one. As always remember that you can reduce the

chili if you wish.

This dish offers an excellent example of texture, contrast with the

crunchy nuts and the softer meat.

Ingredients:

1 cup chicken meat, finely sliced

1/2 cup tua fak yao (long beans), cut into 1" pieces

1/4 cup prik haeng (dried red chilies), crumbled

1/4 cup of peanuts

1/4 cup nam sup (stock)

1 tablespoon kratiem (garlic), thinly sliced

1 tablespoon nam pla (fish sauce)

1 tablespoon si-iew khao (light soy)

1 tablespoon si-iew dhum (dark soy)

1/4 teaspoon nam tan paep (palm sugar)

Method:

Place a wok or skillet on medium heat and carefully toast the uncooked

peanuts until they begin to turn golden, and are just cooked through (test

by biting one). In a mortar and pestle or food processor, briefly pound

the peanuts to produce a broken consistency (not peanut butter!).

Heat the wok or skillet over high heat, and add a little peanut oil, and

when it is hot, saute the garlic until it is golden brown and slightly

crispy, then remove it and drain on a kitchen towel.

Saute the chilies briefly, then add the chicken and continue stirring

until it begins to change color. Working quickly add the remaining

ingredients in turn, stirring to mix, adding the soy sauces and fish

sauce, then finally the stock after the dry ingredients, as this will cool

the mixture to allow the cooking to finish. Return the garlic to the pan,

and cover, leaving for about a minute to complete cooking. Check that the

meat is cooked, and taste for seasoning balance.

Serving & Storage:

Serve with white steamed rice, and the usual table condiments.

Category: Asian Recipes

Recipe ingredients and directions:

I believe you’re describing Chazuke (also called Ocahzuke). The salmon

version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).

There is also a rice-and-egg porridge called Zosui.

Chasuke #1 (serves 4)

3 cups leftover cooked rice

1 Tbsp white sesame seeds

1 sheet Asakusa Nori

1 slice salt-grilled salmon (Optional)

2-3 Tbsp chopped coriander

1/4 tsp wasabi

2 cups very hot, freshly brewed green tea

Divide the rice among four deep bowls. Dry roast sesame seeds in

dry skillet until golden, and crush them coarsely (in a suribachi,

or a blender or with a heavy knife) and sprinkle them over the

rice. Dry roast the nori by waving it over a gas or electric burner

for up to a minute; fold and tear the sheet into 20 small rectangles

and place 5 in each bowl of rice. If making sake chazuke, remove

skin and bones from the salmon and break it into little chunks;

divide it among the 4 bowls. Garnish each bowl with a little

coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea

over each bowl and serve immediately.

Chasuke #2 (serves 1)

1 cup hot cooked rice

2 oz (60 grams) raw white fleshed fish

wasabi

1/2 sheet nori

1 cup hot Japanese green tea

Place rice in large bowl. Cut raw fish against the grain into

paper thin strips and arrange on top of rice. Put small mound of

wasabi atop fish. Toast nori by passing it over a flame; then cut

it or crumble it into shreds and sprinkle over fish and rice. Pour

hot tea into bowl. Serves immediately.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 pounds flour

1/2 cup sugar

1 tablespoon powdered yeast

2 tablespoons shortening or lard

1 tablespoon peanut oil

1/2 pound cha shao,(roast pork) diced small

1 small leek

1 sliced ginger root

2 teaspoons sugar

pinch salt

1/2 teaspoon monosodium glutamate (optional)

1 tablespoon dark soy sauce

2 teaspoons light soy sauce

1 tablespoon oyster sauce

1/2 cup chicken stock

1 teaspoon sesame oil

pinch red food coloring

1 tablespoon cornstarch dissolved in 1 tablespoon water

You can usually buy roast pork ready-to-go in a Chinese butcher

shop in your local Chinatown, but if you don’t live near one, I’ve

included a recipe for cha shao after this recipe.

Sift the flour into a large mixing bowl. Dissolve the sugar in

the hot water, add the yeast, and mix well; leave to stand for 10

minutes. Add the yeast to the flour and mix in the melted shortening

or lard. Mix well, remove from the bowl and knead for about 3

minutes. Shape into a long sausage shape and cover with a cloth.

Blend the sauce ingredients together and set aside. Heat the oil

in a wok and fry the diced cha shao, the leek and the ginger over

a high heat for a minute. Remove the leek and ginger and discard;

pour in the sauce and then add the cornstarch and water to thicken.

Stir and cook until the mixture is smooth and homogenous. Leave

to cool.

Cut the roll of dough into 24 pieces, flattening each piece with

your fingers and shaping into a disk. Place a tablespoon of filling

in the center of each round of dough and enclose, pinching the

dough closed with the fingers. Place a piece of waxed paper of

foil under each dumpling and leave it to rise for 10 minutes.

Cook in a bamboo steamer for about 10 minutes taking care to leave

each dumpling enough space to expand. Do not open the steamer

while the dumplings are cooking. Serve warm.

Makes 24 dumplings

Cha Shao

3 1/2 pounds loin of pork

6 tablespoons honey

1 tablespoon salt

1 cup soy sauce

1 tablespoon rice wine or dry sherry

1 tablespoon ginger juice

pinch of red food coloring or 1 teaspoon liquid food coloring

Bone the loin of pork and prick the meat all over with the point

of a sharp knife. Cut into slices about 1 1/2 inches thick. Mix

all the sauce ingredients together with the red food coloring and

sprinkle over the meat. Leave to marinate for 1 1/2 hours.

Thread one end of each strip of meat onto a metal skewer. Suspend

the pieces of meat from the top rack of the over (the pieces of

meat will hang down through the rack while the skewer rests across

the rungs). Leave the meat to hang and dry for 45 minutes. Roast

in the oven at 350F (180C) for 20 to 25 minutes, basting from time

to time with some of the honey. When the pork is almost done brush

with the remaining honey and let it dry.

Serve hot or cold.

Makes 12 servings.

Category: Asian Recipes

Recipe ingredients and directions:

There is a little confusion in the name of the dish: mamuang is mango, but

in the full formal Thai language mamuang himaphan is a cashew nut; the

logic is as follows: himaphan refers to the Brahministic equivalent of the

Garden of Eden, and the bean in which the cashew nut grows is similar to a

small mango–hence the cashew is the "mango of paradise". However this

leads to one of those delightful double recipes, which is a sort of

culinary pun, which the Thais seem to be particularly fond of. To add an

element of piquancy to the dish you can include a small amount of shredded

mango–it is however quite optional if you prefer to leave it out.

The sauce includes honey as a sweetener, again the connotation is of the

land of the dawn paradise, but if you prefer you could use sugar

(preferably palm sugar), though the sauce won’t have quite the same

flavor. Further the sauce is flavored with "sweet soy", which is freely

available in Thailand and is effectively a dark soy to which a little

sweetness has been added. However, you can easily substitute Maggi’s

Seasoning Sauce if you cannot find Thai sweet soy.

Finally there is the matter of the cashews themselves. You have a

variety of strategies available for cooking these: you could simply buy

roasted cashew nuts (unsalted of course), or you could prepare your own.

Their is no doubt in my mind that the flavor of freshly prepared cashews

is far better than any precooked nuts bought in the supermarket.

If you choose to cook them yourself you may simply ‘dry fry’ them in a wok

or skillet over medium heat. This, however, tends to lead to localized

burning and uneven cooking unless you keep them constantly on the move.

You could deep fry them (and some people choose to add a few dried red

chilies to the oil for flavor), but this in my opinion makes them a little

too oily for the balance of the dish. Better to cook them as indicated

below.

Ingredients:

1 lb chicken, cut into thin slices, then into bite sized pieces.

1 tablespoon kratiem (garlic), thinly sliced

1 tablespoon prik ki nu daeng (red bird’s-eye chilies), thinly sliced

1 tablespoon nam pla (fish sauce)

1 tablespoon si-ew wan (sweet soy) or Maggi’s Seasoning Sauce

2 tablespoons oyster sauce

1 tablespoon honey

1 tablespoon nam prik pao (chili paste)

1 teaspoon prikthai (black pepper), freshly cracked

3 tablespoons nam sup (stock)

2 tablespoons rice wine

1/2 cup cashew nuts

Garnish:

2 tablespoons mango, shredded

3 tablespoons ton hom (spring onions/green onions)

3 tablespoons prik yuet (sweet Thai chilies) or green bell pepper, julienned

Method:

First roast the cashews: this is best done in a turbo-oven (a glass or

steel container with a hot air heater/fan in the lid that produces very

hot, dry cooking conditions), at 300 C until golden brown.

In a wok, over medium heat, saute the garlic and prik ki nu until the

garlic is golden and the whole is aromatic, then remove and reserve the

chilies and garlic.

Add the chicken and all the ingredients except the cashews, stock and wine

to the pan and stir fry until the chicken just begins to cook. Add the

stock and continue over low heat until the chicken is cooked, then using a

slotted spoon remove the chicken from the sauce and set aside.

Add the rice wine and reduce the sauce until a slight glaze appears (if

necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid

water).

Return the chicken, chilies and garlic to the sauce, and add the cashews.

Make sure they are heated through.

Serving & Storage:

Serve with steamed white rice.

Tease 2 tablespoons of mango into shreds with the tines of a fork (or

julienne finely), cut the whites from 4/5 spring onions, and thinly slice

about 3 tablespoons of the green tops. Julienne the sweet chilies or bell

peppers and garnish the dish with the mango, onions bulbs, sliced tops,

and the chilies.

Serves 4

Category: Asian Recipes

Recipe ingredients and directions:

4 oz ground pork

1/2 large head of cabbage, shredded coarsely

4 cloves of garlic, chopped

quarter-sized slice of ginger chopped

1-2 Tbsp brown bean sauce

1/2 c. water or chicken broth

pinch of sugar

soy sauce

sliced green onion

Stir fry pork for a couple of minutes using a bit of oil in the

wok if port is very lean. Add cabbage, garlic and ginger. Stir

fry a few more minutes. Add brown bean sauce and sugar. Stir

fry 1 minute. Add broth and steam until cabbage is done to your

taste. Season with soy sauce if needed. Serve over rice, sprinkled

with green onion.

Category: Asian Recipes

Recipe ingredients and directions:

(4 servings)

1/2 lb (225g) beef rib steak

Roasted sesame seeds

Finely chopped green onion

vegetables (onion, green pepper, green onion, egg-plant or pumpkin slices)

1/2 medium apple, quartered and sliced

1 oz (30g) ginger root, thinly sliced

1 oz (30g) garlic, thinly sliced

2 cups soy sauce

1/2 cup cooking wine

1/4 cup water

6 oz (170g) sugar

1/2 t MSG

Make a sauce by mixing all ingredients of marinade. Cook over high

heat. Bring to a boil and reduce heat then cook 15 minutes. Reduce

heat again and simmer a further 15 minutes; let stand to cool

overnight. When ready to use, strain the mixture and add roasted

sesame seeds and chopped green onion.

Mix roasted sesame seeds and finely chopped green onion, if desired.

Cut beef into bite size pieces.

Rub sauce into beef with finger tips. Let the meat marinate for at

least 1 hour.

Heat the pulgoki grill over a charcoal fire. Then barbeque the

beef. Use frying pan or an oven broiler if you don’t have a pulgoki

grill. Serve immediately.

Barbeque Hints:

Preheat grill well, then put meats on. Turn when one side is done.

Never turn again since the meat loses its flavorful juice and

becomes too crusty. It is recommended to grill vegetables for

nutritive balance and a change. Cut green peppers length-wise into

halves or quarters. Slice green onion diagonally. Cut pumpkin,

garlic or carrot into 1/8 in (0.3 cm) slices for easy cooking. Red

leaf lettuce (bronze lettuce) can also be rolled with other

accompaniments.

Cooking the beef to the medium rare stage over charcoal brings out

the best flavor of the meat. Traditionally, cooking is done at the

table on a pulgoki grill over charcoal.

Category: Asian Recipes