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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, eggplant 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.

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.

Along with kimchee, pulgoki is the most famous Korean dish.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb beef sliced very thin

1/2 c soy sauce

1-2 T sugar

3 cloves garlic, crushed or sliced thinly

2 scallions, chopped thinly

1 t grated fresh ginger

1 T sesame oil

2t toasted sesame seeds

red pepper

Marinate the beef in the sauce for about an hour (some people do

it overnight, but this seems to be overkill to me!)

To cook, the ideal things is to use a korean bul-gogi grill. That

failing, a hibachi is okay but you lose the juice. You can also

do it under the broiler in the oven, which is a solution a lot of

my korean friends used at home.

Serve with short grain rice, bean sprouts, and kim chee.

For the meat: The best thing to do is go to a Korean market for

this, they have it pre-sliced and it is *really* hard to do well

by hand.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb top round of beef, very thinly sliced into strips

3 Tbsp soft brown sugar

1/2 c soy sauce

salt and pepper

5 Tbsp roasted sesame seeds, ground

4 Tbsp sesame oil

1 garlic clove, crushed

2 scallions, green part only, finely chopped

1/2 tsp MSG (optional)

Mix the beef, sugar, soy saucee, salt and pepper to taste, half

the sesame seeds, the oil, garlic, scallions and MSG together.

Set aside at room temperature for 2 hours, basting and turning the

meat from time to time.

Preheat the grill (broiler) to hot. Lay the beef strips on the

lined grill (broiler) pan and grill (broil) for 5-8 minutes, or

until the strips are cooked through and evenly browned. (If you

prefer, the beef can be fried quickly in a little sesame oil until

browned).

Remove from heat, sprinkle over the remaining sesame seeds and

serve at once. Serves 4

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. sliced ribeye beef (korean stores sell the right cut)

1/2 c. soy sauce

1/3 c. sesame oil

2 T. sugar

3 cloves sliced garlic

Black pepper

Toasted sesame seeds

sliced spring onions

Mix soy sauce, sesame oil, sugar and garlic together. Taste and

adjust for seasonings. Add black pepper, sesame seeds and sliced

green onions. Marinate beef at least one hour. Grill bulgogi (best

over a flame) a few miniutes on each side. It should be cooked

through thoroughly but not dry. Serve with rice, sam (large lettuce

leaves) and kochujang (hot bean paste). In each lettue leaf, put

a little bit of rice, some bulgogi and some hot bean paste. Roll

like a little taco.

Category: Asian Recipes

Recipe ingredients and directions:

2 lbs. Beef (thin steak)

4 T. soy sauce

2 T. sugar

2 T. sesame oil (no other kind of oil-sesame is a must)

1/4 teasp. black pepper

8 medium green onions(leeks)-coarsley chopped

6 cloves garlic, finely chopped

2 teasp. ginger(fresh)-finely chopped

4 T. water, rice wine, or other white wine

Cut beef into thin slices(about 3"x1/8"thick). Marinate the beef

in remaining ingredients for up to 1 and 1/2hrs. Broil over grill

or in frying pan. Serve with steamed rice.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. beef cut into thin strips

5 tbsp soy sauce

3 tbsp sugar

4 green onions finely chopped

1 large clove garlic finely chopped

2 tbsp white wine

1 tbsp sesame seeds

sesame oil

Mix all but the oil together. Marinate beef for 30 minutes. Fry

it up in a little oil. Can also stick on skewers and grill.

Category: Asian Recipes

Recipe ingredients and directions:

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. flank steak, sliced thin against the grain

1/4 cup light soy sauce

3 Tbsp sugar

2 Tbsp sesame oil (Kadoya or other "smoky-flavored" sesame oil)

1/4 tsp. white pepper

3 green onions, chopped

2+ cloves garlic, crushed

Combine all ingredients except beef in a large bowl. Stir well.

Add beef slices, and marinade at least 30 minutes to several hours.

Stir-fry, broil or grill marinated beef slices.

If necessary, add a bit more of other ingredients to cover beef

while it marinates.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/3 lb top round or tenderloin of beef

3 T sugar

2 T rice wine

5 T chopped green onion

2 T chopped garlic

6 T soy sauce

1 T sesame salt

2 T sesame oil

black pepper to taste

Slice beef thinly and score each slice lightly. Stir together sugar

and wine and marinate beef in this for at least a half hour.

Meanwhile mix the rest of the ingredients together and then pour

over the beef and mix well. You can either grill the meat or broil

it at 500 degrees for 10 minutes.

As a variation, for Pork Bulgogi, slice meat and score. Sprinkle

with 1 T grated ginger and stir. Set aside.

Meanwhile mix all the ingredients except the rice wine together

and add 4 T red pepper paste (found in asian markets). Rub this

mixture into the meat well and grill.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 2

2 Tbs. oyster sauce

2 tsp. Kikkoman soy sauce

1 tsp. honey

1/2 cup Chinese-type stock

freshly ground black pepper

2 tsp. cornstarch dissolved in 1 Tbs. water

2 Tbs. peanut oil

1 Tbs. minced garlic

1 Tbs. minced ginger

1 small carrot, sliced diagonally

1 cup shiitake mushroom, cut into fourths

1 cup asparagus, cut diagonally into 1 inch pieces

1 small yellow bell pepper, sliced thinly

1 small green bell pepper, sliced thinly

4 oz wheat gluten, sliced thinly

1/2 cup scallions, cut diagonally into 2" pieces, green and white parts

Mix sauce ingredients together. After heating the wok on med.-high

heat, add the oil and coat the bottom of the wok. Stir-fry the

ginger and garlic for 30 seconds or so. Add the mushrooms and

asparagus and cook for 30 seconds. Add the peppers and cook until

just soft. Add the wheat gluten and the scallions and just cook

to heat the gluten through. Add the sauce (after stirring it to

suspend the cornstarch) and stir continuously. Heat just until

the sauce bubbles. Serve on brown steamed rice and serve with a

seasoned chili or sesame oil.

Category: Asian Recipes

Recipe ingredients and directions:

(6 servings)

1 cup oil for deep-frying

1 tsp MSG (optional)

2 Tbsp dark soy sauce

2 Tbsp medium sherry

1 Tbsp water

1 Square fermented bean curd

1 tsp salt

1/2 tsp sugar

2 Tbsp sesame oil

4 Lily buds, golden needles

4 wood ear black fungus

6 Nami black mushrooms

2 Bean curd sticks

1/2 cup dried bamboo shoots (optional)

2 oz bean thread noodles

2 cup mung bean sprouts

2 stalks celery

2 medium carrots

1 bell pepper

1 long white turnip

2 leaves Napa cabbage

1/2 cup canned ginkgo nuts

1/2 cup canned baby corn

2 cakes pressed bean curd or 6 fried gluten balls

Rinse, then soak dried ingredients in warm water: soak bean curd

sticks overnight, soak rest about 1 hour. Cut bean curd sticks

and lily buds into 2" sections. Remove hard stems from wood ears,

and slice thinly. Remove stems from black mushrooms (reserve for

stock pot), halve the caps. Cut thin strands of bamboo shoots

into 2" lengths. Cut soaked bean thread noodles into 3" pieces.

Wash and blanch bean sprouts, celery and pepper. Slice celery,

pepper, carrots, turnip and cabbage into 2" long pencil-size pieces.

Halve baby corn on the bias. Slice pressed bean curd same size as

vegetables. Deep-fry in shallow oil until slightly tan but still

pliable. Drain. Mash fermented bean curd, then blend with sugar,

dark soy, sherry and water.

Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of

deep-frying oil. Add all dry ingredients, except noodles, stir-fry

1 minute. Turn wok to high. Add fresh and canned ingredients,

and stir-fry for 2 more minutes: sprinkle in salt after first

minute. Add liquid mixture, mixing with juices in pan. Add

noodles. Reduce heat to medium, cover wok, and steam for 5 minutes,

or until vegetables are cooked but still firm. Uncover, sprinkle

in MSG and sesame oil. Toss briefly. Serve in a warm bowl.

Category: Asian Recipes

Recipe ingredients and directions:

3/4 lb cooked or frozen broccoli

2 tblsp peanut oil

1 tsp sugar

pinch salt

1/2 tsp very finely chopped fresh ginger

1 clove garlic, crushed

2 tblsp soy sauce

1 tblsp sherry

1 tsp cornstarch

1 cup thinly sliced pork

Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan,

add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger

and garlic, cover the pan and cook slowly for 4-5 minutes.

Mix the soy sauce sherry, and cornflour (cornstarch) with 3

tablespoons (1/4 cup) water. Stir this in to the saucepan, cover

again and cook for a further 3-4 minutes.

Add the pork and reheat.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1 1/2 lbs broccoli or asparagus

3/4 c chicken broth

2 T oil

1 T ginger, finely slivered

1 scallion, shredded

1 garlic clove, minced

1 1/2 T oyster sauce

1/2 ts sugar

1 ts cornstarch

2 ts chicken broth

Break broccoli into florets, peel stems and cut into 1-inch pieces.

Bring 3/4 cup broth to boil in medium saucepan. Add broccoli stems,

cover and cook until crisp-tender, 3 to 4 minutes. Drain, reserving

1/2 cup broth.

Heat oil in wok or large skillet. Add ginger, onion and garlic and

stir- fry 1 minute. Add broccoli stems and florets and stir-fry 2

minutes. Add oyster sauce, sugar and 1/2 cup broth and stir-fry 2

minutes. For thicker sauce, stir in cornstarch dissolved in 2

teaspoons broth and cook briefly.

Category: Asian Recipes

Recipe ingredients and directions:

1 can chia pow yu, drained

3 TBS of olive oil

1 TBS of sesame oil

1 TBS grated ginger

3 cloves mashed garlic

1 onion

3 med potatos (diced)

2 big handfuls broccoli flowerettes

1/2 red pepper (diced)

salt

pepper

1 TBS curry powder

2 TBS corn starch

1/2 water

Fry chia pow yu until golden brown. Set aside. In a separate

skillet heat olive oil, sesame oil, ginger and garlic.

Let cook for about 2 minutes then add onion, potatoes, broccoli,

red pepper and salt and pepper. Let cook for a minute then add

curry powder and the browned chai pow yu.

Cook until the vegetables are done. For a sauce, add cornstarch

mixed with water and cook for about 3 minutes on med heat.

Serve over rice.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 Servings

10 dried Chinese mushrooms

2 lb chicken

3 T light soy sauce

1 T sesame oil

2 cloves garlic; crushed

1/2 ts cayenne pepper

1/2 ts ground black pepper

2 T vegetable oil

1 lg onion

2 canned winter bamboo shoots

4 spring onions

2 T crushed sesame seeds; toasted

Soak mushrooms in hot water for 30 minutes. Discard stems, cut

caps into thin strips. Cut chicken into joints, then chop into

small pieces, cutting through the bones with a heavy cleaver. Mix

together the soy sauce, sesame oil, garlic, cayenne pepper and

black pepper and rub well over chicken. Marinate chicken in this

mixture for 30 minutes.

Heat vegetable oil in a wok and stir fry the well-drained chicken

over medium heat until brown. Add mushroom strips, half cup of

liquid in which mushrooms soaked and the remaining marinade from

chicken. Cover and simmer for 15-20 minutes or until chicken is

tender. Meanwhile, cut onion into 8 wedges, divide each wedge in

halves crossways and separate layers of onion. Cut bamboo shoots

into quarters, then into slices. Cut spring onions into bite-size

lengths, using green portions as well as white. Add to simmering

chicken and cook for a further 2 minutes. Garnish with sesame

seeds and serve with white rice. Serves 4-6.

Category: Asian Recipes

Recipe ingredients and directions:

serves 4-6

60 calories per serving

1 1/2 pounds fresh bok choy

1 tablespoon cornstarch

2 tablespoons soy sauce

1 tablespoon vegetable oil

1 tablespoon margarine or butter

2 thin slices, gingerroot, finely chopped

1 clove garlic, finely chopped

1/8 teaspoon ground cayenne pepper (optional)

2 tablespoons water

Wash bok choy and cut off leaves and reserve. Remove bottom root,

cut stems into 1/4 inch slices. Cut leaves into 1/2 inch strips.

Mix cornstarch and soy sauce. Heat oil and and margarine in 12 inch

skillet over medium-high heat until margarine is melted. Add

gingerroot and garlic. Stir-fry until garlic is light brown. Stir

in pepper.

Add Bok Choy stems.Stir fry 2 minutes. Add water. Cover and cook

until stems are crisp-tender, about 2 minutes. Stir in cornstarch

mixture and bok choy leaves. Cook and stir until leaves are wilted,

1-2 minutes.

Category: Asian Recipes

Recipe ingredients and directions:

1-3/4 ounces cleaned bird’s nest (see note below)

2 cups water

2 slices fresh ginger, each the size of a 25-cent piece

4 cups Chinese chicken Soup Stock (see recipe below)

2 tablespoons cornstarch mixed with 2 tablespoons water

salt

2 eggs, beaten

ham, cut julienne, very fine, for garnish

Soak the bird’s nest overnight in fresh water. Using a fine mesh

strainer drain and rinse the nest. Place in a saucepan and add 2

cups of water and the ginger slices. Simmer for 5 minutes and

drain in the strainer, discarding the ginger. Pick out any impurities

and add to the soup stock and simmer for 1/2 hour.

Stir in the cornstarch mixed with water and cook to thicken. Add

salt to taste and pour the beaten eggs in a thin stream over the

top of the soup. Count to ten and gently stir the eggs into the

soup. The shredded-ham garnish will go nicely on the top of this

very delicately flavored soup.

A good Chinese market should have nests available (or perhaps they

will order for you), but they are very expensive. The cost for

enough nest to make two batches of this soup will be somewhere

between $30 and $40.

Chinese Chicken Soup Stock

5 pounds chicken backs and necks

2 slices fresh ginger, each the size of a 25-cent piece

2 Chinese dried turnip balls (preserved turnip or preserved radish)

coarsely chopped and

rinsed with fresh water

Place the bones in a 12-quart stockpot and cover with water. On

high heat bring the bones barely to a simmer. We do not want to

cook the soup yet so do not let it do more than just simmer. Foam

and scum will form on the top of the pot. You do not want this to

boil. Drain the bones, discarding the water, and rinse well with

cold water. Add 1 quart of fresh water for each pound of bones,

along with the ginger and rinsed dried turnip. Bring to a simmer

and cook 1 hour, uncovered.

Strain the soup stock and discard the solids. Remove the fat by

using a plastic tube or simply chill the stock overnight and remove

the fat when it has congealed.

Category: Asian Recipes

Recipe ingredients and directions:

2 cup or 1 10 oz. pkg. mochiko (sweet rice flour)

1 cup brown sugar

1 cup white sugar

1/4 tsp salt

1 Tbsp baking powder

2 eggs

1/4 cup melted butter

1 2/3 cup evaporated milk (1 large can)

1 cup shredded coconut (angel flakes)

1/3 cup finely chopped walnuts

Mix all dry ingredients in large bowl (except coconut and nuts).

Melt and slightly cool butter. Beat eggs in small bowl and add 1

large can of evaporated milk. Pour into dry ingredients with the

melted butter and blend. Add coconut and nuts. Pour into 9 x 13

inch ungreased pan. Bake 45 minutes at 350 F. Cool slightly and

cut into 1-inch bars.

Category: Asian Recipes

Recipe ingredients and directions:

2 1/2 lb (5 1/2 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb.) dark brown sugar (2 1/3 cups packed)

Rinse rice and cook in rice cooker. (If you don’t have a rice

cooker, you can cook this is a pot on the stove as you would regular

rice.) In saucepan, combine coconut milk and 1 1/4 cups of the

brown sugar. Cook over medium heat stirring constantly until

thickened. (Approx. 20 min.)

Preheat oven to 350 degrees F. Put cooked rice into a large bowl.

Reserving 1/2 cup of coconut mixture, stir remainder and remaining

brown sugar evenly into hot rice. Put into prepared pan. Top with

reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then

broil for 5 minutes to set topping. Cut into small pieces. Makes

45 servings.

Category: Asian Recipes

Recipe ingredients and directions:

If you are interested in Chinese cooking you will probably have heard

of ‘Beggars Chicken’. Story goes that an old beggar stole into the

imperial kitchens and souvenired a plump chicken. To disguise it he

wrapped it in a large lotus leaf from one of the palace ponds, and

covered it with a thick covering of pond mud. That night he lit his

usual campfire, and placed the bundle in the fire to cook. The smells

from his campfire were so delicious that he was soon discovered!

Having made it successfully several times I decided the Christmas

before last to try ‘Beggars Turkey’. The family pronounced it

delicious.

1 small (3Kg) turkey

1 tablespoon rice wine

1 tablespoon sesame oil

3/4 cup instant brown rice

300g pork, finely chopped

100g water chestnuts

40g ginger

3 spring onions

1 tsp sugar

1 tablespoon dark (mushroom) soy sauce

1 tablespoon light soy sauce

1 tablespoon sesame oil

1 tablespoon vinegar

9 cups plain flour

1 tablespoon salt

3 cups water

aluminium foil

Soak the rice in warm water for 1 hour.

Wash and pat the turkey dry inside and out. Mix the marinade, rub

into the skin and leave for one hour.

Chop the pork, ginger and water chestnuts finely. Cut the spring onions

into 1" lengths. Stir fry the pork with a little peanut oil in a wok

till it changes colour, then add all the other stuffing ingredients,

and stir fry for another minute or so. Stuff into the turkey, tie the

legs and wings together with string, and wrap in alumium foil, trying

to seal as well as possible.

Mix the flour and salt in a large bowl, then mix in the water a little

at a time till you have a firm dough. Roll the dough out till it is

about 20mm (3/4"), and completely encase the bird. Press the edges

together to seal the joins, and prick a couple of breathing holes in

the top with a skewer (doubt if this really matters; I’ve never

managed to fully seal the dough).

Preheat the oven to 245C (475F). Put the turkey on a greased wire

rack in the middle of the oven, over a drip tray, and cook for one

hour. Reduce the temperature to 190C (375F) and cook another 3hrs 15

mins.

Bring to the table, crack open the casing with a mallet, and serve.

If you haven’t tried it, I would suggest you practise on beggars

chicken first. For a 1.5 Kg chicken roughly halve the quantities (5

cups of flour), and cook for 1 hr at 475, and 1.5 hrs at 375. Nothing

is very critical; if you get too much stuffing you can eat the surplus

straight from the wok.

The original chicken recipe specified 5 cups of flour and 1 Kg of

salt. This gives a very hard dough which is much more exciting to

smash, but is completely inedible. My recipe gives a more breadlike

dough which you can eat (as if you would need to at Christmas :-), and

I feel it is more environmentally friendly.

If you can get them you may like to use lotus leaves instead of

foil, and if you really want to be authentic use clay instead of

dough. The mud from the municipal lily pond would be more authentic

still, but that might be carrying things a bit far.

Category: Asian Recipes

Recipe ingredients and directions:

Legend has it that a famished pauper stole a chicken and wrapped the

feathered bird in wet clay and placed it in a fire. When the clay had

dried out, the bird was removed from the fire. The feathers stuck to

the clay so the final result was a moist and lovely dish.

3 1/2 lb chicken, washed and patted dry

2 tbl dark soy sauce

1 tbl sesame oil

1 tbl dry sherry or chinese rice wine

1 1/2 tsp. five-spice powder

1 tsp. freshly grated ginger

1 tsp. salt

2 cloves garlic, crushed

Parchment paper

1 paper lunch bag

12 lb clay from a local potter (this is the original but you can

substitute with aluminum foil and stick in oven)

Mix all of the marinade ingredients together and rub the bird with

this mixture, inside and out. Tie the legs together and place the

bird on a roasting rack in a pan. Roast in a 450 F oven, breast

side up, on a large piece of parchment paper and wrap up. Slip

the wrapped bird into the paper lunch sack and fold up the ends of

the bag.

Optional but interesting:

Roll out the clay on a dish towel on a breadboard to about 3/8 in

thick, 16 in wide, and 21 in long.

Place the bagged chicken in the middle of the clay and bring the

sides of the clay slab up to meet across the top, shaping close to

the bird. Press the ends down and secure by pinching the clay.

Do this carefully so that you have a kind of clay envelope with

about a 1-inch edge of clay on the top and the ends. Trim off the

excess. Pinch together decoratively if you like.

Place the clay-covered chicken in a large baking pan and bake at

350 F for about 2 1/2 hrs. Transfer the bird to a large shallow

tray or basket and invite your guests to watch the cracking of the

clay. Use a wooden mallet. The clay will crack readily and you

can lift off the pieces. Return the chicken to the kitchen and

remove all the clay. Pull off the paper bag and hack (with a

cleaver cutting the meat into large bite-size pieces) the chicken

into serving pieces.

If you use foil very the temp for the size of the bird.

Category: Asian Recipes

Recipe ingredients and directions:

2 Tblsp cornstarch

1/2 cup plus 2 Tblsp water, divided

1/2 tsp salt

1/4 tsp pepper

1/9 tsp hot pepper sauce

1 pound boneless round steak (3/4" thick)

3 Tblsp cooking oil, divided

2 cups fresh asparagus pieces or broccoli florets

1 cup sliced cauliflower

1 small sweet red pepper, julienned (can substitute green pepper)

1 small onion, cut into 1/4" wedges

2 tsp beef bouillon granules

1 Tblsp soy sauce

1 Tblsp ketchup

1 tsp red wine vinegar

Hot cooked rice

Combine cornstarch, 2 Tblsp water, salt, pepper and hot pepper

sauce. Slice beef into thin 3" strips; toss with the cornstarch

mixture.

In a large skillet or wok over medium-high heat, stir-fry half of

the beef in 1 Tblsp oil until cooked as desire; remove from the

skillet. Repeat with remaining beef and 1 Tblsp oil. Stir-fry

the asparagus and cauliflower in remaining oil for 4 minutes. Add

red pepper and onion; stir-fry for 2 minutes. Return beef to skillet.

Combine the bouillon, soy sauce, ketchup, vinegar and remaining

water; add to the skillet. Cook and stir for 2 minutes. Serve

over rice.

Yield: 6 servings

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 8 servings

2 lb beef, thinly sliced

3 T curry powder

1/2 t chilies, ground

2 garlic clove, minced

2 onion, large, minced

4 T lemon juice

1 T honey

1 c peanut butter

1 c coconut cream

1 T lemon juice

4 T soy sauce

1 T Worcestershire sauce

2 ds Tabasco

1/4 t salt

Slice the meat into thin strips, no more than 1/4" thick and about

1" wide. Make strips paper-thin if possible. Mix curry powder,

chilies, garlic, onions, salt, lemon juice, and honey in a large

bowl. Add the meat strips and toss well to cover with the marinade.

Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer.

Make sure that plenty of onion and garlic bits cling to the meat.

Arrange skewers of meat in a dish, cover with any remaining marinade,

and refrigerate while making the sauce.

Brown or grill the meat skewers and serve with the warmed peanut

butter sauce for dipping.

Sauce: Blend all ingredients together well to make a smooth sauce.

Keep refrigerated, but warm before serving.

Category: Asian Recipes

Recipe ingredients and directions:

Take a large lump of beef fillet. Remove all the fat. And the membrane.

You did get *all* the fat off didn’t you? Salt it all over. Now let it

sit for a couple of minutes whilst you fill a big bowl with cold water.

Get your ridged grill pan very, very hot indeed. Now sear the sides of

the fillet in the pan, we are talking 5 seconds a side here. Now chuck

the steak into the cold water to stop it cooking. Dry the steak. Slice

into 1/8" slices with a very sharp knife indeed. Ideally this knife is

long enough, and sharp enough that you can slice all the way through a

fillet with a single pass of the blade. Arrange the slices beautifully

on your guests plates. Garnish with thin slices of peeled and deseeded

cucumber, a small pile of wasabi and a blob of grated ginger. Serve it

up with small bowls of japanese soy sauce which your guests can season

to taste with the wasabi and/or ginger.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 4.

3 inch cube fresh galangal

2 sticks fresh lemon grass

4-6 dried hot red chilies

2 inch stick cinnamon

12-14 cloves

4 oz red pepper

3 1/2 oz shallots or onions

1 inch piece fresh ginger

7-8 cloves garlic

12 curry leaves

8 kaffir lime leaves

2 3/4 pints coconut milk

2 lb stewing beef cut into 1.5 to 2 inch cubes

Peel and coarsely chop galangal, cut of straw like top of lemon grass,

peel of a layer and crush what’s left. Crumble up red chilies and

cinnamon into water (to cover), plus cloves. Peel and coarsely chop

Shallots/onions, red pepper, ginger and garlic. Put into an electric

blender and blend until smooth. (Food processor will work but you may

have to add some cooking oil to keep it off the sides).

Take the resulting paste, lemon grass, curry leaves and kaffir lime

leaves and put into a wide non stick pan (or wok or anything really) with

the coconut milk (stir first to get all of it out of the can). Bring to

the boil, stirring occasionally. Turn heat to medium and cook sauce for

15 minutes. Stir now and again to prevent curdling. Put in the meat (and

salt if you like), bring to the boil, lower heat and simmer for an hour,

stirring from time to time. Turn up the heat from medium to high and

continue to cook, stirring from time to time for 30 minutes or until the

sauce is very thick and brown and the meat is tender. (If the sauce

begins to splatter too much cover loosely. At this stage the dish is

called kaliyo. To make rendang stir and cook until the sauce has

disappeared. Serve with steamed rice.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1/2 c tamarind liquid

2 T salad oil

2 lb beef, lean boneless chuck in 1 1/2" chunks

1 onion, chopped

4 garlic clove, minced or pressed

1 T fresh ginger, chopped

1 T ground coriander

3 inch long piece cinnamon stick

1 ts ground cumin

1 ts chili paste or crushed red peppers

1/2 ts pepper

1/2 ts ground cloves

1/2 ts shrimp paste or anchovy paste

2 1/2 c coconut milk

hot cooked rice

To make tamarind water: In a bowl, combine 1/3 cup hot water and

2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind

pod (shell and coarse strings removed). Let stand for 30 minutes.

Knead pulp from seeds: discard seeds. Prepare tamarind liquid using

1/2 cup hot water and 1/4 cup pulp. Set aside.

Heat oil in a wok or 5-quart kettle over medium-high heat, add

meat, a few pieces at a time, and cook until browned on all sides.

Lift out a onion is soft. Add coriander, cinnamon stick, cumin,

Chili Paste, pepper, cloves, and shrimp paste (if used). Cook,

stirring, until seasonings are well combined. Return beef to kettle,

stir to coat with spice mixture. Stir in tamarind liquid and

coconut milk. Bring to a boill then cover, reduce heat to medium-low,

and simmer stirring occaisonally, until meat is very tender when

pierced and sauce is very thick and almost dry (1 1/2 to 2 hours).

Remove from heat and discard cinnamon stick, spoon off and discard

fat from sauce. Serve with rice.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 lb round steak, sliced thinly

1 Tbsp soy sauce

1 Tbsp red wine

salt to taste

2 green peppers, coarsely sliced

1 large Spanish onion sliced and separated

2 Tbsp oil

1 Tbsp corn starch, dissolved in 1/3 cup water

4 Tbsp water

Carefully slice beef into thin bite size pieces, across the grain.

Marinate beef in soya sauce, wine and salt. Prepare and shred green

peppers. Place oil in wok and heat to smoking point. Quickly stir

fry beef in it, no more than 3 minutes. Remove beef to a platter

and reserve. Add green peppers and onions to wok, also 4 tablespoons

water. Stir fry green peppers and onions about 3 minutes, uncovered,

in wok. Add beef back into wok, stir up corn starch solution and

pour into wok. Mix everything up. Gravy should be on the thin side.

Place in platter.

NOTE: If desired, 2 cloves of garlic could be minced and stir-fried

along with beef to give dish a zestier taste.

Category: Asian Recipes