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Recipe ingredients and directions:

1 tsp. cornstarch

1 tbsp light soy sauce

1 tsp. sherry

1 clove garlic, crushed

1 tbsp cornstarch

1 c. chicken stock

1 tbsp soy sauce

2 tbsp oyster sauce

1 tsp sesame oil

1 stalk green onion,diced

2 tbsp. oil

Parboil fresh egg noodles for 3 minutes. Rinse with cold water and

drain. Slice beef into 1/8-inch strips across the grain. marinate

for 15 minutes. Prepare sauce mixture. Have a pot of hot water

ready.

Heat wok. Add 2 tbsp oil and reheat. Add garlic.brown. discard.

Add beef and salt stir until 3/4 done. Add sauce mixture and stir

til thickened. Add green onions and sesame oil. Mix well and keep

warm. Drop noodles into hot water. Stir for a minute to heat. Drain

well. Pour meat and sauce over noodles.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 lb egg noodles (I use the 12 oz package)

1/2 lb flank steak

1 tsp. cornstarch

1 tbsp light soy sauce

1 tsp. sherry

1 clove garlic, crushed

1 tbsp cornstarch

1 c. chicken stock

1 tbsp soy sauce

2 tbsp oyster sauce

1 tsp sesame oil

1 stalk green onion,diced

2 tbsp. oil

Par boil fresh egg noodles for 3 minutes. Rinse with cold water

and drain. Slice beef into 1/8-inch strips across the grain.

Marinate for 15 minutes. Prepare sauce mixture. Have a pot of

hot water ready.

Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard.

Add beef and salt stir until 3/4 done. Add sauce mixture and stir

until thickened. Add green onions and sesame oil. Mix well and

keep warm. Drop noodles into hot water. Stir for a minute to

heat. Drain well. Pour meat and sauce over noodles.

Category: Asian Recipes

Recipe ingredients and directions:

This is perhaps one for the adventurous – or the outdoor chef?

For not only is the meal cooked in very hot oil, but it is deliberately

flamed at the end! Because of this, I recommend you use a wok (not

a skillet) at least 16 inches in diameter by 6 inches deep or a

saute pan at least 16 inch in diameter by 4" deep.

Maekhong is the generic name for Thai whiskeys derived from rice

liquor. It is also the name of one of the popular (and relatively

cheap) brands. However if you prefer, or simply can’t get Thai

whiskey, you can use any whiskey, whisky, brandy or rum you choose!

1 cup beef, sliced thinly, diagonally across the grain

1 cup of maekhong (whiskey), warmed, for flambe

3 tablespoons prik ki nu daeng (red birdseye chilies), thinly sliced

1 tablespoon kratiem (garlic), thinly sliced

1 tablespoon kha (galangal), thinly sliced

1 tablespoon hom daeng (shallots), thinly sliced

1 tablespoon nam pla (fish sauce)

1 tablespoon nam makham piag (tamarind juice)

3 bai makrut (kaffir lime leaves), torn, or 1 teaspoon lime zest

1 teaspoon nam tan paep (palm sugar)

Place a wok over very high heat and stir fry the ingredients quickly,

stirring or shaking the wok vigorously to prevent the meat burning.

Add 1 cup of warmed maekhong (rice whiskey) to the wok and tip it

to cause it to ignite. After about 30 seconds if it is still

burning, place the lid on the wok to kill the flames.

Serve with the usual table condiments and white rice.

On a cold night the best "wine" to go with this is whiskey (good

sippin’ whiskey), warmed in the style of sake. On a hot summer

night, accompany it with a robust, and well chilled beer, such as

Singha or Beer Chang (a Thai product of the Carlsberg breweries

that is 9% by volume alcohol!)

Category: Asian Recipes

Recipe ingredients and directions:

6 cups cooked medium-grain rice

2 beef steaks 1/2 inch thick

2 egg yolks beaten

3/4 cup fine dry bread crumbs

2 Tbsp. butter or margarine

1/2 lb. mushrooms chopped

1 large onion thinly sliced

1/2 cup low-sodium tamari or soy sauce

1-1/2 cups low-sodium chicken broth

6 eggs

1 bunch Chinese greens chopped

Season steaks to taste with salt and pepper. Dip beef in egg yolks

mixed with 2 tablespoons water, then in bread crumbs. Heat oil in

large skillet, add steaks, fry 4 to 5 minutes on each side. Cut

meat from steaks into very thin strips and set aside. Melt butter

in skillet. Add mushrooms and onion and saute a long time, until

tender and mushrooms are dark brown. Add beef, soy sauce, greens

and broth. Bring to a boil. Beat eggs and add to mixture. Cook

until eggs are firm – do not over stir once eggs are in. Place

meat and egg mixture over rice.

Category: Asian Recipes

Recipe ingredients and directions:

1 kg beef chuck steak

1 tbsp finely chopped fresh lemon grass

1 small fresh red chilli, finely chopped

1 tbsp chopped fresh ginger

2 tsp mild curry powder

1 tsp cracked black pepper

1 tsp brown sugar

1 clove garlic, crushed

1/4 cup (60 ml) fish sauce

1/3 cup (80 ml) peanut oil

2 medium (300g) onions, sliced

1 litre water

1/4 cup (60 ml) tomato paste (thick concentrate)

1 star anise

1/2 small (200g) daikon

2 small (140g) carrots, sliced

Cut beef into 3 cm pieces, combine in bowl with lemon grass, chilli,

ginger, curry powder, pepper, sugar, garlic and fish sauce; mix

well. Cover, refrigerate several hours or overnight. Heat half

the oil in pan, add beef mixture in batches, cook until browned

all over; remove from pan. Heat remaining oil in pan, add onions,

cook, stirring, until onions are soft. Add water, paste, anise

and beef mixture to pan, simmer, covered, 30 min. Remove cover,

simmer further 30 min. Cut daikon into 5 cm strips. Add carrots

and daikon to pan, simmer, uncovered, 15 min or until beef and

vegetables are tender. Serve with rice.

serves 4 to 6

Category: Asian Recipes

Recipe ingredients and directions:

1/2 lb beef

4 c fresh broccoli (1 lb)

1 wedge ginger size of quarter

2 tsp cornstarch mixed with 2 tsp water

1/2 tsp MSG (optional)

dash pepper

2 Tbsp vegetable oil

1/2 tsp salt

3/4 c chicken stock or water

1 tsp cornstarch

1 tsp light soy sauce

2 tsp sherry

1/4 tsp sugar

1/4 tsp vegetable oil

Slice beef and add marinade. Wash broccoli and peel off tough

outer layer. Slice broccoli stems diagonally into paper-thin slices

and divide flowerets into 3 or 4 small sections, depending on size.

Smash wedge of ginger. Mix cornstarch, water, MSG if using, and

and pepper. Set beside pan.

Using a high flame, heat pan and add 1 Tbsp of oil, salt, and

ginger. Add broccoli and stir. Add stock and cover for 6 minutes,

stirring occasionally. Uncover, stir, remove, and set aside. Heat

pan again and add remaining Tbsp of oil. When pan is red hot, add

beef and flatten against sides of pan. Stir fry for 45 seconds

until beef is 3/4 cooked. Add broccoli and stir in cornstarch

mixture. Cook until gravy thickens. Serves 2 or 3.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 3 to 4 servings if served alone; 6 to 8 servings if served with 3

other dishes

1/2 kilo lean beef

1 Tablespoon oil

1 teaspoon water chestnut powder (corn starch)

1 tablespoon sherry

1/4 teaspoon sugar

1 tablespoon chile paste

3 cloves garlic

3 teaspoons fermented black beans

3 slices fresh ginger root

3 tomatoes

1 large onion

2 green peppers

1/2 tablespoon water chestnut powder

2 tablespoons chicken stock

1 tablespoon sherry

1 tablespoon light soy sauce

1/2 teaspoon sugar

1/2 cup chicken stock

3 Tbs black bean sauce

1 Tbs chile paste

1/2 tsp fresh ground black pepper

Slice meat very thin and add marinade. Mince the garlic, black

beans and ginger. Cut the tomatos, peppers, and onion into small

pieces. Dissolve 1/2 tablespoon water chestnut powder in 2 tablespoons

chicken stock. Measure into another bowl 1/2 cup stock. Add sherry,

soy sauce, sugar, black pepper, and black bean paste.

Heat oil, add garlic, ginger, and brown beans. cook for 30 seconds.

Add meat and cook until brown. Add onions and cook until soft. Add

peppers and cook for 1-2 minutes. Add sauce mix, stir, then add

tomatos. Bring sauce to a boil and then add binder. stir well

until thick.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1/4 tsp salt

1/4 cup sugar

1 1/2 Tbsp light soy sauce

1 1/2 tsp oyster sauce

1/4 tsp sesame oil

1/2 tsp MSG (optional)

1 Tbsp white or rose wine

1" piece gingerroot peeled and minced

1 1/2 tsp hoisin sauce

1 Tbsp Chinese bean paste

1 garlic clove; minced

2 shallots; diced

1 1/4 lb pork tenderloin

2 Tbsp honey

2 drops red food color

Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG,

wine, gingerroot, hoisin sauce, bean paste, garlic and shallots in

large bowl. Add pork, baste thoroughly and marinate in frig for

1 1/2 to 2 hours. Place pork on rack in roasting pan. Bake at 425F

15 minutes. Turn meat and bake 7 minutes longer. Remove pork and

brush with honey mixed with food color. Return to oven 10 minutes,

or until done. Cut meat crosswise into thin slices and serve hot

or cold.

Category: Asian Recipes

Recipe ingredients and directions:

1/4 cup soy sauce

2 tablespoons red wine

1 tablespoon brown sugar

1 tablespoon honey

2 teaspoons red food coloring

1/2 teaspoon cinnamon

1 green onion, halved

1 clove garlic, minced

2 12-ounce pork tenderloins

Trim all fat from meat. Combine soy sauce, wine, sugar, honey,

food coloring, cinnamon, onion and garlic in large bowl. Add meat;

turn to coat completely. Cove and refrigerate 1 hour or overnight,

turning meat occasionally. Reserve marinade. Place meat on a wire

rack in a baking pan. Bake 45 minutes at 350F, or until no longer

pink in the center, turning and basting frequently with marinade.

Category: Asian Recipes

Recipe ingredients and directions:

Yields 2-2 1/4 lbs roast pork.

3 lbs pork butt (preferred over loin)

6 medium whole scallions, cut into 2 inch lengths

8 large garlic cloves lightly smashed and peeled

3 Tbs. regular soy sauce (I use Kikkoman)

2 Tbs. Chinese rice wine or dry sherry

3 Tbs. sugar

2 1/2 Tbs. hoisin sauce

2 Tbs. rich unsalted chicken stock

1 tsp Chinese or Japanese sesame oil

S-shaped meat hooks or big paper clips

Cut pork lengthwise into 2 to 21/2 inch wide strips and 1 1/2 inches

thick. Cut each strip crosswise, if needed, into pieces 5 to 8

inches long. (We had to make them 5 inches or less as we have a

wee oven). Lay the strips flat in a pie pan or some other dish,

as long as it isn’t aluminum. They should be snug and in a single

layer. You may have to use 2 dishes. Mash the scallions and the

garlic and blend with other ingredients. Pour over pork and seal

airtight. Leave at room temperature for 3 hours and turn every

hour. Transfer to the refrigerator for 6 to 30 hours, turning when

you think of it. Bring to room temperature before roasting.

Preheat oven to 350F. Put a rack in the highest position in the

oven. Take out the other rack and place a large baking pan full

of boiling water on the floor. If you have an electric oven, place

it on a rack situated in the lowest position. Drain the pork and

discard marinade. Take the meat hooks or clips (I used the paper

clips as I haven’t located any meat hooks yet) and put a tip through

each strip of pork. Try not to tear the pork. The meat should

not touch the rack or the water. Hang the strips from the top rack

and so they do not touch each other. (I don’t think we could have

fit 3 lbs of pork in there at once. You may have to do this in

batches). Roast for 45 minutes. Increase to 450 F and roast for

10 minutes longer to crisp the outside (YUM!!). The strip should

be juicy, not dry, when done. (Ours were a tad dry; I’m going to

reduce the cooking time next time or cut thicker).

You can serve it hot, at room temperature, or cold. This would be

good in steamed pork buns.

Category: Asian Recipes

Recipe ingredients and directions:

2 lbs boneless pork loin (pork chops work too)

2 Tbsp soy sauce

1/2 tsp ground ginger

1/4 cup dry sherry

2 Tbsp honey

Place pork in roasting pan or casserole. Combine soy sauce and

ginger and pour over pork. Bake at 325 degrees for 1 hour basting

frequently. Combine sherry and honey and pour over pork. Bake

another 30 minutes, basting frequently. Remove from oven and let

stand for 10-15 minutes under foil. Slice and serve with pan joices

on the side.

The carmelized onions that went with it are:

Steam onions until tender (about 25 minutes)

Melt: 1/4 cup butter.

Add: 1/2 tsp salt and 2 Tbsp brown sugar (packed).

Cook mixture for about a minute. Add onions. Cook over low heat

for 15 minutes – be sure temperature is low! – the caramel can

scorch instantly.

The recipe called for 6 small whole onions – I used 2 small onions

sliced and separated. I also added a little more brown sugar to

the sauce so it was thicker and served it in place of gravy for

the pork.

Category: Asian Recipes

Recipe ingredients and directions:

The pork with the reddish tint is called "char siew" (I don’t know

whether this is mandarin or cantonese or both, but it is what you’ll

find it called).

There are numerous acceptable but sorta substandard commercial

preparations, none of which will give the deep red tint, but the

flavour is OK if you can’t make it any other way and it’s only an

addition to a dish (say, a combination soup). If you want a good

product, or you wish to make, a dish which is predominantly char

siew, you should make it from scratch or buy it.

The cut of pork is normally called "butt" in recipes. Don’t use

tenderloin. It’s not fatty enough, and the amount of cooking which

is required to give a deep red colour means that some fat in the

meat is needed to protect against dryness. Pork neck is a great

cut for this (and for any roast), and is cheap.

1 teaspoon salt

1 tablespoon soy

1 tablespoons sugar

1 tablespoon dry sherry or chinese cooking wine

1/4 teaspoon five spice powder

MSG (optional)

A few drops red food colouring

Cut pork into the familiar strips (don’t trim fat).

Roast in medium/hot oven on a rack over a baking pan. Cover baking

pan in foil, or this can make a mess. Roast, basting with marinade,

until dark red. A little charring on the edges is acceptable.

If you are going to cook the pork again, say, in a stirfry, you

might want to roast it just a little less. A better idea is to

co-ordinate the roasting with the rest of the cooking, so you can

just pop the still-warm pork into the sauce or vegetables or

whatever.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb pork (tenderloin, butt or shoulder)

1/4 cup soy sauce

3 tbsp hoisin sauce

2 tbsp red wine or dry sherry

2 tbsp garlic, crushed

1 tbsp grated fresh ginger

1 tbsp sugar or honey

6 drops red food coloring (optional)

3 tbsp toasted sesame seeds

Mix all ingredients except sesame seeds and pour over pork.

Marinate 3 hours at room temperature or overnight in the refrigerator.

Place pork on rack over drip pan in 350 F oven and roast for 1 hour

to 70 minutes (depending on your oven), turning and basting every

15 minutes with the marinade.

Slice thinly for serving. Sprinkle with toasted sesame seeds and

serve with mustard sauce.

Mustard Sauce

2 Tsp dry mustard

2 Tsp water

pinch salt

pinch sugar

few drops oil

Category: Asian Recipes

Recipe ingredients and directions:

2 to 2-1/2 lb boneless pork roast or pork butt

2 scallions in 15 to 25 pieces

2 T hoisin sauce

2 t sherry

1/3 C water or broth

3 cloves garlic, chopped

1/2 t 5-spice powder

1/2 t liquid smoke (if not smoking meat)

1/4 t to 1/2 t red food colouring

Trim pork of all visible fat, cut pork into roughly 1" X 4" X 1/2"

strips, with a very sharp knife and place them in a bowl. Mix the

sauce and pour it over the meat, coating well. Marinate overnight.

Preheat oven to 375F. Place a pan of boiling water on the lower

oven shelf. Place the pork on cake racks or on roasting racks

either on baking sheets or place roasting racks directly on the

oven racks on the top oven shelf. Bake at 375F for 45 minutes and

then turn the meat over. Bake another 30 minutes, until done.

Can be grilled or prepared in a hot smoker (in which case you might

want to make much more at a time). Remove from oven to cool, or

serve hot.

A good filling for Chinese steamed buns with some vegetables added

and possibly bits of hardboiled eggs, as part of dimsim.

Category: Asian Recipes

Recipe ingredients and directions:

3 oz. cashew nuts

oil for deep-frying

2 slices ginger

2 green onions(finely chopped)

3 oz. bamboo, cut into 3/4 inch pieces

3 oz red or green pepper, deseeded and cut into 3/4 inch

8 water chestnuts, sliced into 2 rounds

3 oz carrots, par-boiled and cut into 3/4 wedges

3 oz asparagus tips or broccoli spears, parboiled

salt

1 Tbsps soy sauce

1 Tbsps sugar

1 Tbsps rice vinager

1 Tbsps water

1/2 teaspoon cornstarch mixed with 1 tsp water

Deep-fry the cashew nuts in hot oil over a moderate heat until they

are golden brown, lift out and drain well. Mix together the

ingredients. for seasoning sauce in a small bowl, mix the thickening

paste in another. Set aside in a wok or large frying pan, heat 1

tbsps oil and stir fry the ginger and onions for 15 sec. add the

bamboo, red pepper, water chestnuts and carrots and stir-fry for

2 min. Mix in the seasoning sauce and bring to a boil. Add cashew

nuts and asparagus tips and season to taste with salt. Thicken with

corn flour paste and serve sprinkled with sesame oil.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 lb dried cellophane noodles 1/4 kg

1 lb lean ground pork or beef 1/2 kg

1/3 cup soy sauce 75 ml

1 tbsp sesame-seed oil 15 ml

6 scallions, finely sliced 6

5 tbsp peanut oil 75 ml

1/2 inch slice fresh ginger, grated 1 cm

6 garlic cloves, finely chopped 6

2 tbsp hot pepper paste 30 ml

2/3 cup water 150 ml

Put the cellophane noodles in a large bowl and cover them with 1

quart (1 liter) boiling water. Set them aside to soak for at least

20 minutes.

Put the ground pork in a bowl and add to it 2 tablespoons (30 ml)

of soy sauce and the sesame-seed oil. Add half of the scallions

to the pork and mix well; set the rest of the scallions aside.

When the cellophane noodles have become soft, rinse them several

times under cold running water and drain them well.

Heat your wok over high heat for 15 seconds, then pour in the peanut

oil. When the oil is ready, toss in the ginger and garlic and add

the hot-pepper paste. Stir fry these ingredient together for 30

seconds. Add the meat and continue to stir fry for about one

minute, taking particular care to break up any large chunks of

meat. Pour in the remaining soy sauce and stir fry everything for

30 seconds longer. Add the cellophane noodles to the pan and cook

for about one minute, turning the noodles over occasionally.

After a minute, add the scallions and the water then cover the pan

and let simmer over medium heat for 3 or 4 minutes.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb canned chow chow or mixed fruit salad

2 cups water

1 oz unflavored gelatine

2 cups milk

1 tsp almond essence

granulated sugar to taste

Chop the larger pieces of chow chow in half or drain the mixed

fruit salad.

Place 4 tablespoons of the water in a cup and stand it in a sauce

pan of hot water. Shower the gelatine into the cup and heat,

stirring, until the gelatine has dissolved. Cool.

Heat the remaining water with milk, sugar to taste, and almond

essence. Stir until the sugar has dissolved. Stir in the gelatine.

Pour into a shallow, lightly oiled cake tin and cool until set.

Cut the almond cream into triangular bite-sized pieces. Place these

in a serving bowl with the fruit and combine very gently. Serve

very cold.

Chow Chow is Chinese preserved fruit which can be bought in shops

specializing in Chinese groceries.

Category: Asian Recipes

Recipe ingredients and directions:

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 cup margarine or butter

1 cup granulated sugar

1 egg

1 tsp almond essence

blanched almonds for decoration

beat egg for glazing

Sift the flour, baking powder and salt into a bowl. Cream the

margarine (or butter) and sugar together until light, white and

fluffy. Beat in the egg and almond essence. Stir in the sifted dry

ingredients to make a stiff dough.

Form the mixture into balls about 1 – 1.5 inch diameter and place

these on a greased baking tray. Place half an almond (split

lengthways) on each ball and press to flatten slightly. Brush with

beaten egg.

Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or

until golden. Cool on a wire rack. This quantity makes about 45

biscuits.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb skinned chicken breasts

1 cup vegetable oil

5 slices fresh ginger root

3 green onions, chopped to about 1" lengths

1 green pepper, chopped as above

1/2 cup diced bamboo shoots

1/3 Slivered almonds

1/4 tsp salt

1/8 tsp white pepper

1 tsp cornstarch

1 Tbsp soy sauce

1 egg white

1 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp dry sherry

1/2 tsp salt

1 tsp sugar

1/2 tsp cornstarch

Dice chicken into 1 inch cubes. Combine salt, pepper, cornstarch,

soy and egg white, add chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir fry until browned. Remove

chicken and drain well. Stir fry ginger, onion, pepper and bamboo

shoots for about 1 minute until vegetables are crisp-tender.

Combine vinegar, soy, sherry, salt, sugar and cornstarch in a small

bowl, mix well and add to wok. bring to boil. Add chicken to boiling

sauce. Stir fry chicken until coated with sauce. Add almonds, mix

well and serve hot.

Serves 4

Variation: Deep fry slivered almonds in vegetable oil for 2 to 3

minutes to crisp them up. drain well on paper towel. Let stand for

5 minutes before using.

Category: Asian Recipes

Recipe ingredients and directions:

3 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 dash black pepper

1 medium cucumber, peeled

1/2 cup red onion, thinnly sliced

2 tablespoons cilantro leaves, chopped

1 small fresh red or green chili

In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar

& salt are dissolved. Quarter cucumber lengthwise. Remove seeds.

Cut quarters crossswise into 1/8" thick slices. Add cucumber,

onion, cilantro & chili to vinegar dressing; toss until combined.

Cover and marinate in the refrigerator for 3 hours, stirring

occasionally.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 lb tofu

cornstarch or flour

oil for deep-frying

1 cup dashi (if not homemade, then can substitute granules)

1/4 cup mirin

1/4 cup soy sauce

sugar (optional)

1/4 cup minced green onion

1 T or more bonito (katsuo-bushi) flakes

3 T daikonoroshi (grated daikon)

1 T grated ginger

lemon slices (optional)

Drain tofu on strainer for several hours. Cut tofu into bite-sizes.

Bring sauce ingredients to a boil in a saucepan.

Coat the pieces of tofu with cornstarch or flour. Heat the oil

for deep-frying, but do not begin until ready to serve. Deep-fry

the tofu just until golden brown; do not overcook.

Pour the dipping sauce in a bowl. Put tofu on a plate and sprinkle

bonito flakes and green onion over the tofu. Place a mound of grated

daikon next to the tofu, and top the daikon with a grated ginger.

Squeeze lemon juice over daikon if you wish.

Category: Asian Recipes

Recipe ingredients and directions:

Traditionally, *agedashi dofu* (note the spelling, for the purists) is

just deep-fried (*a-ge*, two syllables) tofu with a light stock

(*dashi*) either poured over it or served separately as a dip, plus some

toppings. I’m not sure that a teriyaki sauce would be suitable, but

there’s a standard white miso dressing that might be what you’re

thinking of.

Agedashi Dofu (for 2)

1 cake soft silk tofu (NOT pressed)

2 Tbsps kudzu/potato starch/cornflour/white flour/wholemeal

oil for deep-frying

3/4 cup light, unsalted stock

1 Tbsp soy sauce

1 Tbsp mirin

2 Tbsps green onion, finely chopped

2 tsps finely grated ginger

Mix the stock, soy, and *mirin* together for the sauce. Bring to

the boil and keep hot.

Heat the oil to 180degC or 350degF and spread the flour on a plate.

(I’d like to try this with crunchy British-style stoneground flour.)

Note that this is one of the very few dishes where you DON’T press

the tofu first–the moisture should be sealed in by the coating.

Cut the tofu into four squares, pat two of them very dry with paper

towels, roll them gently in the flour to cover all surfaces well,

nudge off the excess flour, and slide them straight into the hot

oil. Keep them turning and fry them for about 7 minutes until

they’re golden and crispy. Have the next two ready to go when you

take the first batch out

(very carefully, with a wide strainer). Drain on paper towels.

One serving is two cakes with a pile of green onion and ginger on top,

with the sauce poured over or served in a separate bowl as a dip.

White Miso Dressing

2/3 cup sweet white miso

3 Tbsps sake

3 Tbsps mirin

1 egg yolk

A little stock, if necessary

One of: grated lemon peel, or grated ginger, or *shichimi* (seven-spice

mixture), or *sansho* pepper, or toasted sesame seeds (or chives?)

Over a very gentle heat, gradually mix the *sake* and *mirin* into

the miso. Stir in the egg yolk. Stir and heat gently for a couple

of minutes until smooth and creamy, adding a little stock only if

it looks too solid. Remove from heat.

A dollop of this is usually served on a simmered vegetable, such

as *daikon*, with the seasoning sprinkled over.

Category: Asian Recipes