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A
to Z
Recipes
April 11, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
As you might imagine, this newsletter requires a lot of work,
especially since it is not done by a staff or by using fancy-shmancy
computer programs. I am the staff (along with my trusty "first
Wednesday" gal, Patricia in Michigan) and
any software used is cheap or free. Oh sure, it shows, but what you see
is what you get... no false pretense or claims of perfection. And we're
not the biggest or even the best. But we are friends sharing recipes
and ideas and that is what makes us special. Do you know what elevates
us to greatness? You. And all of
you who participate to your best ability. Let me brag on some of you... see who sent
in recipes the past few weeks: a reader in her late 80's who had recent
major heart surgery, another
senior citizen who can
barely see the keyboard due to eye problems, and one who has only one
hand with which to type, another who has recently undergone surgery
for a serious injury, another who is sole
care-giver to two special-needs family members, or the senior citizen
who, among other major health concerns, needs oxygen to breathe, and
one who works a full-time job and cares for an ill husband. People like
them - and you
- make this a
special publication. And I am forever grateful to each and every one of
you!
The current Monthly Theme topic is: "Company's Coming".
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes Newsletter.
Today's issue contains recipes shared in our last Monthly
Theme topic of "Asian
Recipes". If you've considered buying a cookbook
of Asian recipes that you can easily make at home, you don't have to
now. The response was very good, enough so that we will be seeing
recipes shared in 2 issues, today and next Sunday. These 2 issues have
netted more than a cookbook-full of recipes. You guys did very
well. We had a few repeats to cull, some that were not Asian,
and a few recipes containing (what
I felt were) ingredients not readily available to most readers. All in
all you will find this an excellent selection of delicious and do-able
Asian recipes. I thank all who participated.
We'll see you here again Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
It's that awful time of the year... the really big A to Z
Recipes Newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But... some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
I am extremely grateful to the following for
helping to
defray a2z's April expenses recently. If other donations come in, I
will announce them in the newsletter.
Charlie
J., Mobile, AL
Rita
K., Niceville, FL
Nancy
C., Niceville, FL
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"The
world is full of willing people:
Some willing to work
and some willing to let them."
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Confucius
From Wikipedia,
the free encyclopedia
Confucius (born 551 BC, died 478 BC) was an important Chinese educator
and philosopher. His original name was Kong Qiu or Zhong Ni. He was
born in Lu State, China on day 27 of month number eight in the Chinese
Lunar calendar in 551 BC. His father was Shu Liang He, and his mother
was Yan Zheng Zai. When he was 3 years old, his father died, and he
lived with his mother after that. As a child, he was eager to learn
about everything, and was very interested in rituals. Once he grew up,
he worked as a state official who handled farms and cattle. Then he
became a teacher.
Confucius lived in a time when many states were fighting wars in China.
This period was called the Spring and Autumn period of the Zhou
Dynasty. Confucius did not like this and wanted to bring back order to
society.
Teaching
Like Socrates, Confucius sometimes did not answer philosophical
questions himself. Instead he wanted people to think hard about
problems and to learn from others, especially from history. Confucius
also thought that people should get power because they were good and
skilled, and not just because they came from powerful families.
Confucius wanted people to think about other people more than about
money or what they owned. However he also felt that there should be
strong rules in society and that people needed to obey them. Confucius
thought that there were five relationships people could have, and that
they all had their own rules. Two persons could be
* Prince and Subject
* Father and Son
* Husband and Wife
* Elder and Child
* or Friends
These were traditional relationships called the 'five prototypes'.
Confucius said that in all these relationships, both people must obey
rules. For example a subject must obey a prince, but also a prince must
listen to a subject and must rule him well and fairly.
Confucius said that people should only do things to other people if
they would be okay with other people doing those things to themselves.
This is sometimes called the Golden Rule and was also taught by Jesus
Christ.
His students wrote down small stories about him, and things that he
said. These were put together to make a book called The
Analects.
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THE
AMAZING STIR FRY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Stir frying is one of the quickest and healthiest way to prepare a meal
and is easily adapted to most cooking styles. There are many advantages
to eating stir-fried foods.
First, oil is kept to a minimum. Secondly, the food is cooked on high
heat thus preserving its natural flavor and texture. Stir fries are
also great fun to make. The sizzling and the energetic jostling of food
within the large surface area of your wok makes for an evening of
frolic in the kitchen! And then of course, it's just plain easy cooking
which is what this is all about.
The process is simple. Keep your ingredients chopped and ready and
handy. Prepare sauces in advance. Start with sauteeing garlic and/or
ginger in hot oil. Add your choice of meat, cook until almost done, and
remove to the side. Add your veggies that take the longest to cook and
work your way down to those that don't. Add some sherry and then a
sauce that thickens at the last minute and you're ready to serve.
One of the things I like best about stir frying is that you can pair
pretty much any meat with almost any vegetable. Think of the
possibilities! Beef, pork, chicken, lamb, or seafood with broccoli,
green beans, onions, snow peas, bean sprouts ... the choices are
limited only by your imagination. The main rule to remember is that in
order for the food to cook evenly, quickly and aesthetically, the
pieces must all be as close in shape and size as possible.
You can't have a good stir fry without using high heat. This is why a
wok is used. The shape produces a small, hot area at the bottom which
allows some of the food to be seared by intense heat while using
relatively little fuel. Curved sides allow a person to cook without
having to "chase the food around the pan" since bite-sized or finely
chopped stir fry ingredients usually tumble back to the center of the
wok when agitated.
This isn't all you need to know about stir frying by a long shot, but
it's a good start. The sort of stir fry you will make out of using this
method is one that has a sauce that is highly flavored from multiple
reductions and a single deglazing. The sauce will not be plentiful, but
will instead glaze the food ingredients and cling tightly to them. The
intense flavor more than makes up for a lack of sauce. This is the way
a lot of Chinese homestyle cooking is done, with very little, but very
flavorful sauces.
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Company's
Coming!"
Our topic this
month is special indeed... good enough for company! As a matter of
fact, we're looking for recipes that you would use for entertaining
special guests or 'company' as we call it in Texas. Yes, I know, family
is special, but we're looking for recipes where you pull out all the
stops and splurge with a fantastic meal for guests. We're looking for
recipes you serve to company. You may not have to get out the good
china but the recipes would be a notch above the ordinary. I hope you
will join in the fun and share in this great Monthy Theme
topic. For those who do not (or rarely) share recipes, now is your time
to SHINE! The choices are unlimited and the field wide open but make it
very special. After all, Company's
Coming!
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Company's
Coming!".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Company's
Coming!".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Company's
Coming!" has a deadline of April
30, 2010,
and will be posted on May 9, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Company's
Coming!"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Chinese
Phrase - English Translation:
Ai Bang Mai Ne - I bumped into the coffee table
Ar U Wun Tu - A gay liberation greeting
Chin Tu Fat - You need a face lift
Dum Gai - A stupid person
Gun Pao Der - An ancient Chinese invention
Hu Flung Dung - Which one of you fertilized the field?
Hu Yu Hai Ding - We have reason to believe you are harboring a fugitive
Jan Ne Ka Sun - A former late night talk show host
Kum Hia - Approach me
Lao Ze Sho - Gilligan's Island
Lao Zi - Not very good
Lin Ching - An illegal execution
Moon Lan Ding - A great achievement of the American space program
Ne Ahn - A lighting fixture used in advertising signs
Shai Gai - A bashful person
Tai Ne Bae Be - A premature infant
Tai Ne Po Ne - A small horse
Ten Ding Ba - Serving drinks to people
Wan Bum Lung - A person with T.B.
Yu Mai Te Tan - Your vacation in Hawaii agrees with you.
Wa Shing Kah - Cleaning an automobile
Wai So Dim - Are you trying to save electricity?
Wai U Shao Ting - There is no reason to raise your voice
Confucius Say...
(some of these are definitely
a stretch,
lol)
Grease monkey who go to bed without bathing wake up oily in the morning.
Man who run in front of car get tired.
Man who eat many prunes get good run for money.
Baseball is wrong - man with four balls cannot walk.
War doesn't determine who is right, war determines who is left.
Man who drive like hell bound to get there.
Man who lives in glass house should change clothes in basement.
Don't eat the snow where the huskies go!
Support bacteria -- it's the only culture some people have!
Man who lose key to apartment not get new key.
He who sitteth on an upturned tack shall surely rise.
Even the greatest of whales is helpless in middle of desert.
Man who sit on tack get point!
Man who jumps off cliff, jumps to conclusion!
Man who stick foot in mouth get athlete's tongue!
Man who live in glass house should not throw parties!
When called an idiot sometimes is better to be quiet, than open mouth
and remove all doubt.
Everyone has a photographic memory, some people just don't have
film!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
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submitter?
Search A to Z Recipes Site and Newsletters:
CHICKEN
TIKKA MASALA
~Shared by Vicki, Sarasota, FL
PREP TIME: 10 MINUTES
COOK TIME: 26 MINUTES
2 tbsp. Unsalted butter
1 1/2 tsp EACH garam masala, garlic puree, and minced fresh ginger
1 (14 oz) can fire roasted diced tomatoes, drained well
1 (15 oz) jar tikka masala cooking sauce
1/2 cup unsweetened coconut milk
1 1/2 lb boneless skinless chicken breast, cut in 2 inch chunks
1 cup diced onion
1/4 cup chopped cilantro
Serve w/ Cooked Basmati Rice w/ green peas and Cucumber Raita (recipe
follows)....
1. Melt butter in a large skillet over med-hi heat; add chicken and
cook 4 minutes, turning pieces as they brown (chicken will still be raw
in middle) and remove to plate.
2. Add onion, garam masala, ginger and garlic to skillet; sauté 5
minutes or longer until onion is translucent. Stir in
tomatoes and sauté 2 minutes longer.
3. Add tikka masala sauce and bring to a boil; cover skillet and simmer
10 minutes. Add Cchicken to sauce adn stir in coconut
milk. Continue to simmer, uncovered, 5 minutes or until
chicken is just cooked thru. Stir in cilantro.
Serve over cooked basmati rice w/ green peas, and Cucumber Raita.
Makes 6 servings.
Cucumber Raita:
Coarsely grate 1/2 of a long seedless cucumber and squeeze out most of
its water. Combine in a bowl w/ a cup of thick Greek yogurt and 1/2 tsp
EACH salt, ground cumin, and dried mint.
ORIENTAL PORK CASSEROLE
~Shared by Barb C., Chula Vista, CA
1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy Sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery -- thinly sliced
6 ounces water chestnuts -- sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mein noodles
Combine soup, milk and soy sauce. Add pork, celery water chestnuts,
green onion and pimiento. Fold in 1 cup of chow mein noodles.
Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with
remaining noodles. Bake in a 375º oven until thoroughly heated, about
20 minutes.
4 servings
10 MINUTE SZECHUAN CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
Serves 4
4 boneless skinless chicken breast halves
3 tablespoons cornstarch
1-3 garlic cloves, minced (to taste)
5 tablespoons soya sauce (low salt works)
1 1/2 tablespoons vinegar or white wine or rice wine or rice wine
vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1 inch pieces
1/8 teaspoon cayenne (to taste)
vegetable oil (for frying)
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag
to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until
lightly browned. Add soy sauce, vinegar, sugar and water. Cover and
cook 3 minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer. Serve over white rice
with a side salad for a complete meal.
Source: Recipezaar
ASIAN EXPRESS BEEF LETTUCE WRAPS
~Shared by Leasa, IA
I once had these in a Chinese restaurant in Des Moines. I
fell in love!! How amazing that I found this recipe in an insert of our
local Sunday paper.
1 1/2 lbs lean ground beef (I used pork)
1/2 C hoisin sauce
1/2 C jarred peanut sauce
1 med cucumber, seeded and chpd fine
1/2 C shredded carrot
1/4 C torn fresh mint
1/4 t salt
freshly ground black pepper to taste
12 large Boston lettuce leaves, or iceburg or romaine lettuce
fresh mint (optional)
Brown meat in a large nonstick skillet until no longer pink, breaking
up into small crumbles. Drain. Stir in hoisin sauce
and peanut sauce. Heat through. Just before
serving, add cucumber, carrots and torn mint, toss gently.
Season with salt and pepper. Serve meat mixture in lettuce,
wrapping like a burrito or taco. Garnish with mint leaves if
desired. Serve with additional peanut sauce for dipping or
drizzling.
Serves 4
Nutritional info:
Per serving - 337 calories, 11 g fat, 40 g protien, 18 g carbs, 3 g
fiber, 641 g sodium
SESAME SLIDERS
~Shared by Patricia, Charlevoix, MI
1 1/2 lb lean (at least 80%) ground beef
1 cup fresh bean sprouts
1/2 cup finely chopped celery
1/2 cup finely chopped fresh mushrooms
1/4 cup finely chopped green onions (4 medium)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon finely chopped garlic
1/2 teaspoon pepper
3 tablespoons Vegetable Oil
1/4 cup sesame seed
1 can (16.3 oz) Grands!® Homestyle refrigerated buttermilk biscuits (8
biscuits)
1 cup mayonnaise or salad dressing
1 tablespoon wasabi paste (Japanese horseradish)
1 1/2 cups finely shredded Chinese (napa) cabbage
Directions
Heat oven to 350°F. In large bowl, mix beef, bean sprouts, celery,
mushrooms, onions, soy sauce, sesame oil, garlic and pepper. Shape
mixture into 8 patties, 3 1/2 inches in diameter.
Reserve 1 teaspoon of the vegetable oil. Heat 12-inch nonstick
skillet over medium-high heat; add remaining vegetable oil to cover
bottom of skillet. Add patties; cook about 5 minutes on each side or
until meat thermometer inserted in center reads 160°F.
Meanwhile, place sesame seed in shallow dish. Separate dough into 8
biscuits. Brush reserved 1 teaspoon vegetable oil over one side of
biscuits. Press oiled side of each biscuit into sesame seed; place seed
side up on ungreased cookie sheet. Bake as directed on can. In small
bowl, mix mayonnaise and wasabi paste.
Carefully split biscuits. Spread 1 tablespoon mayonnaise mixture on
split sides of each biscuit. Top bottoms of biscuits with patties,
cabbage and biscuit tops.
THAI TACOS
~Shared by Patricia, Charlevoix, MI
Ingredients:
1 roasted chicken
2 medium tomatoes, diced
1/2 cucumber, diced
1/4 cup creamy peanut butter
2 tablespoons tobasco sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 green onions, minced
10 flour tortillas
3 cups of your favorite lettuce, sliced thin
Steps:
Mix peanut butter, tobasco, honey, sesame oil, soy sauce, vinegar and
green onions. Stir in chicken, tomatoes and cucumber. Spoon into
individual tortillas and garnish with as much lettuce as you desire.
Serves 6.
Source - TV 12, Phoenix, AZ
ORIENTAL BROCCOLI NOODLES
~Shared by Patricia, Charlevoix, MI
10 ounces Chinese Noodles
1/2 cup plus 2 tablespoons nonfat chicken broth
2 tablespoons roasted sesame oil
1/4 cup rice wine vinegar
1 1/2 tablespoons low sodium soy sauce
1 1/2 teaspoons natural peanut butter
1 1/2 teaspoons ground ginger
1 teaspoon garlic powder
3/4 teaspoon sugar
1/2 teaspoon black pepper
1-3 teaspoons fresh cilantro, minced
1/8 teaspoon red pepper flakes
2 carrots julienned
1 1/2 cups small broccoli florets
1 zucchini cubed
1 can (8 ounces) water chestnuts, drained and sliced
4 ounces pimentos,chopped
3 scallions, sliced
1/2 tomato, chopped
Cook in boiling water for 2-3 minutes or until al dente. Drain and
rinse under cool water, then toss with 1/4 cup of broth. Set aside.
In small bowl combine oil, vinegar, soy sauce, peanut butter, ginger,
garlic,sugar, pepper, cilantro and red pepper. Pour over noodles and
toss. Set aside.
In a no stick frying pan, over medium heat, cook carrots and broccol
with the remaining 2 tablespoons of broth until crisp tender. Add
zucchini and cook for a few minutes more. Colmbine broccoli, water
chestnuts, pimentos, scallions and noodles. Adjust seasonings to taste
and seerve at room temperature. Garnish with chopped tomatoes.
Serves 4
Per serving: 494 calories, 10.8g total fat, 3.8g mono fat, 4.2g poly
fat, 1.6 sat fat, 15.6 g, protein, 85.5g carbs, 7.2g fiber, 61 mg,
cholesterod, 293 mg. sodium.
CARAMELIZED PLUMS WITH COCONUT RICE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Red, juicy plums are quickly seared in a wok with sugar to make a rich
caramel coating, then served with sticky coconut-flavored rice for a
satisfying dessert. The glutinous rice is available from Asian stores,
but remember that you have to soak it overnight. For variation, try
this recipe with greengages. They look very pretty when piled on the
discs of sticky rice. Red plums taste good if you add just a touch of
balsamic vinegar to the syrup on serving.
Ingredients:
6 or 8 firm, ripe plums
90 g/3½ oz/½ cup caster (superfine) sugar
For the rice:
115 g/4 oz sticky glutinous rice
150 ml/¼ pint coconut cream
45 ml/3 tablespoons caster (superfine) sugar
A pinch of salt
Method:
First prepare the rice. Rinse it in several changes of water, then
leave to soak overnight in a bowl of cold water. Line a large bamboo
steamer that will fit in your wok with muslin (cheesecloth). Drain the
rice and transfer it to the lined steamer.
Cover the rice and steam over simmering water for 20-30 minutes, until
the rice is tender. (Check the water level and add more if necessary).
Transfer the steamed rice to a wide bowl and set aside for a moment.
Combine the coconut cream with the sugar and salt and pour into a clean
wok. Heat gently and bring to the boil, then remove from the heat and
pour over the rice. Stir to mix well.
Using a sharp knife, cut the plumps in half and remove their stones
(pits). Sprinkle the sugar over the cut sides. Heat a non-stick wok
over a medium-high flame. Working in batches, place the plums in the
wok, cut side down, and cook for 1-2 minutes, or until the sugar
caramelizes. You may need to wipe out the wok with kitchen paper in
between batches.
Mould the rice into rounds and place on warmed plates, then spoon over
the caramelized plums. Alternatively, simply spoon the rice into four
warmed bowls and top with the plums. Drizzle any syrup remaining in the
wok over and around the fruit.
Serves 4
Source: Healthy
Online Recipes
CHIANG MAI NOODLE SOUP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Nowadays a signature dish of the city of Chiang Mai, this delicious
noodle soup originated in Burma, now called Myanmar, which lies only a
little to the north. It is also the Thai equivalent of the famous
Malaysian "Laksa".
Ingredients:
600 ml/1 pint/2½ cups coconut milk
30 ml/2 tablespoons Thai red curry paste
5 ml/1 teaspoon ground turmeric
450 g/1 lb chicken thighs, boned and cut into bitesize chunks
600 ml/1 pint/2½ cups chicken stock
60 ml/4 tablespoons Thai fish sauce
15 ml/1 tablespoon dark soy sauce
Juice of ½-1 lime
450 g/1 lb fresh egg noodles, blanched briefly in boiling water
Salt and ground black pepper
To garnish:
2 scallions (spring onions), chopped
4 fresh red chilies, chopped
4 shallots, chopped
60 ml/4 tablespoons sliced pickled mustard leaves, rinsed
30 ml/2 tablespoons fried sliced garlic
Cilantro (coriander) leaves
4-6 fried noodle nests (optional)
Method:
Pour about one-third of the coconut milk into a large, heavy pan or
wok. Bring to the boil over a medium heat, stirring frequently with a
wooden spoon until the milk separates. Add the curry paste and ground
turmeric, stir to mix completely and cook until the mixture is
fragrant.
Add the chunks of chicken and toss over the heat for about 2 minutes,
making sure that all the chunks are thoroughly coated with the paste.
Add the remaining coconut milk, the chicken stock, fish sauce and soy
sauce. Season with salt and pepper to taste. Bring to simmering point,
stirring frequently, then lower the heat and cook gently for 7-10
minutes. Remove from the heat and stir in lime juice to taste.
Reheat the fresh egg noodles in boiling water, drain and divide among
four to six warmed bowls. Divide the chunks of chicken among the bowls
and ladle in the hot soup. Top each serving with scallions, chilies,
shallots, pickled mustard leaves, fried garlic, cilantro leaves and a
fried noodle nest, if using. Serve immediately.
Serves 4-6
Source: Healthy
Online Recipes
THAI BEEF NOODLE SOUP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: 6-2 cup servings
Time: 15 minutes to assemble, 25 minutes to cook
Total time: 40 minutes
This flavorful soup is a favorite in small Bangkok
restaurants. Serve it with a fork and a spoon for twirling
the rice noodles. It's considered bad luck in Thailand to break noodles
in half.
INGREDIENTS
1/2-16 oz box (8oz) Thin Rice Noodles
3 tablespoons oil, divided
1 lb steak, top round or NY strip
1 tablespoon minced garlic
1-8 oz package sliced mushrooms
1/2 cup celery, sliced on thin diagonal
1/2 cup scallions, sliced thinly
1/2 teaspoon ground cinnamon
4-14 1/2 oz cans beef broth
2 tablespoons Fish Sauce
1 tablespoon Garlic Chili Pepper Sauce
1 cup bean sprouts, rinsed
Garnish: Chopped cilantro
DIRECTIONS
1. Put a large pot of salted water on to boil.
2. Heat 2 tablespoons of oil over a medium-high heat in a large skillet
or soup pot. Pan-fry steak 3-4 minutes on each side for
medium rare. Remove to plate.
3. Reduce heat to medium and sauté garlic in pan drippings until
golden. Add mushrooms and stir-fry until juices start to
release.
4. Add celery, scallions and cinnamon. Stirring, cook for one
minute.
5. Add broth, Fish Sauce, and Garlic Chili Pepper Sauce to vegetables.
Bring to a boil. Boil for 2 minutes and turn heat to low.
6. Meanwhile, slice beef into thin strips and set aside. Add
any accumulated juices to soup.
7. Boil noodles according to box directions. Rinse in cold
water and drain. Toss with remaining oil to keep noodles
separate.
8. Just before serving, add bean sprouts to soup and stir for one
minute.
9. Divide noodles between 6 bowls, top with reserved steak and ladle
soup over. Garnish with cilantro and serve.
Source: A Taste of Thai
COCONUT RAISIN RICE PUDDING
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Fragrant Jasmine Rice mixed with the natural richness of Coconut Milk
makes a creamy and subtle flavored rice pudding. When preparing rice,
cook extra for leftovers so you can make this easy, stovetop dessert.
Yield: 3 cups
Time: 10 minutes
INGREDIENTS
2 cups cooked Jasmine Rice
1-13.5 oz can Coconut Milk
1/2 cup raisins
1/2 cup sugar
1/4 teaspoon salt
1 egg
1/4 teaspoon coconut extract
Ground nutmeg
DIRECTIONS
1. Add Jasmine Rice, Coconut Milk, raisins, sugar, and salt to a medium
saucepan. Bring to a boil and cook over medium heat, stirring
until combined. Cook about 3 minutes.
2. Beat egg with one-tablespoon water. Stirring constantly, slowly add
in a thin stream to rice mixture. Stirring, cook for 2-3 minutes and
add extract. Mix well and pour into dish
Source: A Taste of Thai
BEEF AND MUSHROOM SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
All the ingredients for this traditional Thai dish - also known as Yam
Nua Yang - are widely available in larger Asian supermarkets. Yellow
chilies make a colorful addition to this dish. Use them if you could
find them.
Ingredients:
675 g/1½ lb fillet (tenderloin) or rump (round) steak
30 ml/2 tablespoons olive oil
2 small mild red chilies, seeded and sliced
225 g/8 oz/3¼ cups fresh shiitake mushrooms, stems removed and caps
sliced
For the dressing:
3 scallions (spring onions), finely chopped
2 garlic cloves, finely chopped
Juice of 1 lemon
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon soft light brown sugar
30 ml/2 tablespoons chopped fresh cilantro (coriander)
To serve:
1 cos or romaine lettuce, torn into strips
175 g/6 oz cherry tomatoes, halved
5 cm/2 inches piece cucumber, peeled, halved and thinly sliced
45 ml/3 tablespoons toasted sesame seeds
Method:
Preheat the grill (broiler) to medium, then cook the steak for 2-4
minutes on each side, depending on how well done you like it. (In
Thailand, the beef is traditionally served quite rare). Leave to cool
for at least 15 minutes.
Slice the meat as thinly as possible and place the slices in a bowl.
Heat the olive oil in a small frying pan. Add the seeded and sliced red
chilies and the sliced shiitake mushroom caps. Cook for 5 minutes,
stirring occasionally. Turn off the heat and add the steak slices to
the pan. Stir well to coat the beef slices in the chili and mushroom
mixture.
Serves 4
Source: Healthy Online Recipes
http://www.healthyonlinerecipes.com
SEAFOOD SALAD WITH FRAGRANT HERBS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is a spectacular salad. The luscious combination of shrimps,
scallops and squid, makes it the ideal choice for a special
celebration.
Ingredients:
250 ml/8 fl oz/1 cup fish stock or water
350 g/12 oz squid, cleaned and cut into rings
12 raw jumbo shrimp (king prawns), peeled, with tails intact
12 scallops
50 g/2 oz cellophane noodles, soaked in warm water for 30 minutes
½ cucumber, cut into thin batons
1 lemon grass stalk, finely chopped
2 kaffir lime leaves, finely shredded
2 shallots, thinly sliced
30 ml/2 tablespoons chopped scallions (spring onions)
30 ml/2 tablespoons fresh cilantro (coriander) leaves
12-15 fresh mint leaves, coarsely torn
4 fresh red chilies, seeded and cut into slivers
Juice of 1-2 limes
30 ml/2 tablespoons Thai fish sauce
Fresh cilantro springs, to garnish
Method:
Pour the fish stock or water into a medium pan, set over a high heat
and bring to the boil. Cook each type of seafood separately in the
stock for 3-4 minutes. Remove with a slotted spoon and set aside to
cool.
Drain the noodles. using scissors, cut them into short lengths, about 5
cm/2 inches long. Place them in a serving bowl and add the cucumber,
lemon grass, kaffir lime leaves, shallots, scallions,
cilantro, mint and chilies.
Pour over the lime juice and fish sauce. Mix well, then add the
seafood. Toss lightly. Garnish with the fresh cilantro sprigs and
serve.
Serves 4-6
Source: Healthy
Online Recipes
BEEF WITH BROCCOLI
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3/4 pound flank steak
Marinade:
1 tablespoon dry sherry
2 tablespoons water
2 tablespoons soy sauce
3 tablespoons cornstarch
Other:
4 tablespoons oil for stir frying, or as needed
3/4 pound fresh broccoli
1 clove garlic, minced
2 tablespoons dry sherry Sauce:
1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon cornstarch
Cut the beef across the grain into thin slices. Add the marinade
ingredients and marinate for about 15 minutes.
While the beef is marinating, prepare the other ingredients. Cut the
broccoli flowerets into small pieces and cut the stalk diagonally into
thin slices. In a bowl, mix together the sauce ingredients.
Heat the wok. Add 2 tablespoons oil to the heated wok. When the oil is
hot, add the minced garlic and stir fry until golden brown. Add the
beef in one layer to the bottom of the wok. Don't touch it for about 45
seconds. Then, stir fry until it changes color and is nearly cooked
through. Remove and set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the
broccoli. Stir fry for about 3 minutes. Add 2 tablespoons sherry and
cover the wok quickly. Cook, covered, for about 2 minutes. Add beef
back to the wok to briefly reheat. Add sauce mixture and stir until
thickened. Serve immediately with hot white rice.
CHICKEN WITH MANGOS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This recipe comes from a very good chinese cookbook written in English.
Serves 4 - 6 people.
Ingredients
All Ingredients should be prepared before you start cooking this will
save time and make cooking the dish easier and more enjoyable.
1 cup (250ml) all-purpose flour
1 3/4 cups (430ml) water
1/2 (2ml) teaspoon salt
1/4 (1ml)teaspoon baking powder
3 whole chicken breasts
1 piece fresh ginger root (2x1 inches or 5x2.5 cm)
8 green onions
1 can (15 ounces or 425g) mangoes
3 cups (750ml) vegetable oil
3 tablespoons (45ml) white vinegar
3 tablespoons (45ml) dry sherry
4 teaspoons (20ml) soy sauce
2 teaspoons (10ml) sugar
2 teaspoons (10ml) corn-starch
2 teaspoons (10ml) instant chicken bouillon granules
1 teaspoon (5ml) sesame oil
Directions
1. Combine flour, 1 cup (250ml) of the water, the salt and baking
powder in a medium size bowl. Beat with whisk until blended. Let stand
15 minutes.
2. Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips.
Mix them into flour mixture.
3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm)
pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
4. Heat vegetable oil in wok over high heat until it reaches 375F
(190C). Add chicken, one strip at a time. Cook until golden, in about 3
to 5 minutes.
5. Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to
medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.
6. Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy
sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to
ginger all at once. Cook and stir until mixture boils. Add onions.
Reduce heat and simmer 3 minutes.
7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2
minutes. Serve immediately.
SESAME CHICKEN SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This recipe comes from a very good chinese cookbook written in english.
4 servings.
Ingredients
All Ingredients should be prepared before you start cooking this will
save time and make cooking the dish easier and more enjoyable.
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper
Directions
1. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet
with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes,
or until golden.
2. Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five
spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook
over high heat until water boils. Reduce heat and simmer 15 to 20
minutes. Remove from heat. Let chicken stand in water for 1 hour
3. Remove chicken from water (reserve water) and drain. Remove and
discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.
4. Cut celery into diagonal slices. Heat reserved water over high heat
until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes.
Drain celery well.
5. Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger
and pepper in large bowl. Add chicken and celery. Toss until completely
combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.
CHINESE GARLIC CHICKEN
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
4 monkey tails (optional)
Hot cooked rice
Sauce:
1 teaspoon crushed chili paste (or more, to taste)
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Directions
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to
coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer
pink. Remove chicken with a slotted spoon. Add onions, ginger and
garlic to wok and stirfry about 30 seconds, until ginger and garlic are
fragrant but not brown. Return chicken to wok, restir sauce ingredients
and add to wok. Cook, stirring constantly, until mixture is well
combined, hot and bubbly and thickens slightly. Turn off heat and
splash with about 1 tsp of dark sesame oil. Serve over rice.
FISH BALLS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
2 c Potatoes; chopped fine
1 c Cod; flaked
1 tb Butter
Pepper to taste
1 Egg, beaten
Plenty of lard; smoking hot
Fried Bacon; optional
Directions
Cook fish and potatoes till tender. Mash very thoroughly until every
lump is gone. Add butter, pepper and egg and beat till the whole is
light and creamy. Take up, a little at a time, with a spoon dipped in
hot fat (prevents sticking) and drop into hot lard. Cook til golden
brown. If the lard is the right heat this will not take more than a
minute. Drain well and serve with crispy fried bacon. (Or without it).
CHINESE FIVE SPICE POWDER
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
How To Make Five-Spice Powder:
Five-spice powder encompasses all five flavors - sweet, sour, bitter,
pungent, and salty.
In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking
the pan over low to medium heat until the aroma of the peppercorns is
released (about three minutes). Grind the roasted peppercorns and 8
star anise in a blender or pepper mill. Strain the blended seasonings.
Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1
tablespoon ground fennel seeds. Grind the seasonings until very fine.
Store in an airtight container.
Tips:
Use five-spice powder sparingly, as it can be quite pungent. If
desired, you can substitute black peppercorns for the Szechuan
peppercorn, and ground anise for the star anise (use 4 teaspoons of
ground anise).
What You Need:
Spices
Skillet
Blender or a Spice Mill
Airtight Container
Source: Raphael Meyer, American Kashrus Services.
FRAGRANT CHICKEN CURRY
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This dish is perfect for a party as the chicken and sauce can be
prepared in advance and combined and heated at the last minute when
required. Some people prefer the sauce to be thicker. To do that, you
can just stir in a little more creamed coconut after adding the chicken.
Ingredients:
45 ml/3 tablespoons oil
1 onion, coarsely chopped
2 garlic cloves, crushed
15 ml/1 tablespoon Thai red curry paste
115 g/4 oz creamed coconut dissolved in 900 ml/1½ pints/3¾ cups boiling
water
2 lemon grass stalks, coarsely chopped
6 kaffir lime leaves, chopped
150 ml/¼ pint US strained plain yogurt
30 ml/2 tablespoons apricot jam
1 cooked chicken, about 1.5 kg/3-3½ lb
30 ml/2 tablespoons chopped fresh cilantro (coriander)
Salt and ground black pepper
Kaffir lime leaves, shredded, toasted coconut and fresh cilantro, to
garnish
Boiled rice, to serve
Method:
Heat the oil in a large pan. Add the onion and garlic and cook over a
low heat for 5-10 minutes until soft. Stir in the red curry paste.
Cook, stirring constantly, for 2-3 minutes. Stir in the diluted creamed
coconut or coconut milk, then add the lemon grass, lime leaves, yogurt
and apricot jam. Stir well. Cover and simmer for 30 minutes.
Remove the pan from the heat and leave to cool slightly. Transfer the
sauce to a food processor or blender and process to a smooth puree,
then strain it back into the rinsed-out pan, pressing as much of the
pureed mixture as possible through the sieve with the back of a wooden
spoon. Set aside while you prepare the chicken.
Remove the skin from the chicken, slice the meat off the bones and cut
it into bitesize pieces. Add to the sauce.
Bring the sauce back to simmering point. Stir in the fresh cilantro and
season with salt and pepper. Garnish with extra lime leaves, shredded
coconut and cilantro. Serve with rice.
Serves 4
Source: Asia
Online Recipes
GREEN CHICKEN CURRY
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Use one or two fresh green chilies in this dish, depending on how hot
you like your curry. The mild aromatic flavor of the rice is a good
foil for the spicy chicken. Virtually every Thai cook has their own
recipe for curry pastes, which are traditionally made by pounding the
ingredients in a mortar with a pestle. Using a food processor or
blender simply makes the task less laborious.
Ingredients:
4 scallions (spring onions), trimmed and coarsely chopped
1-2 fresh green chilies, seeded and coarsely chopped
2 cm/¾ inch piece fresh root, ginger, peeled
2 garlic cloves
5 ml/1 teaspoon Thai fish sauce
Large bunch fresh cilantro (coriander)
Small handful of fresh parsley
30-45 ml/2-3 tablespoons water
30 ml/2 tablespoons sunflower oil
4 skinless, boneless chicken breast portions, diced
1 green (bell) pepper, seeded and thinly sliced
600 ml/1 pint/2½ cups coconut milk
Salt and ground black pepper
Hot coconut rice, to serve
Method:
Put the scallions, green chilies, ginger, garlic, fish sauce, cilantro
and parsley in a food processor or blender. Pour in 30 ml/2 tablespoons
of the water and process to a smooth paste, adding a further 15 ml/1
tablespoon water if required.
Heat half the oil in a large frying pan. Cook the diced chicken until
evenly browned. Transfer to a plate.
Heat the remaining oil in the pan. Add the green pepper and stir-fry
for 3-4 minutes, then add the chili and ginger paste. Stir-fry for 3-4
minutes, until the mixture becomes fairly thick.
Return the chicken to the pan and add the coconut liquid. Season with
salt and pepper and bring to the boil, then reduce the heat, half cover
the pan and simmer for 8-10 minutes.
When the chicken is cooked, transfer it, with the green pepper, to a
plate. Boil the cooking liquid remaining in the pan for 10-12 minutes,
until it is well reduced and fairly thick. Return the chicken and
pepper to the green curry sauce, stir well and cook gently for 2-3
minutes to heat through. Spoon the curry over the coconut rice, and
serve immediately.
Serves 3-4
Source: Asia
Online Recipes
CHICKEN LEMON GRASS CURRY
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This fragrant and truly delicious curry is exceptionally easy and takes
less than twenty minutes to prepare and cook. Truly a perfect mid-week
meal which is easy to prepare.
Ingredients:
45 ml/3 tablespoons vegetable oil
2 garlic cloves, crushed
500 g/1¼ lb skinless, boneless chicken thighs, chopped into small pieces
45 ml/3 tablespoons Thai fish sauce
120 ml/4 fl oz/½ cup chicken stock
5 ml/1 teaspoon granulated sugar
1 lemon grass stalk, chopped into 4 sticks and lightly crushed
5 kaffir lime leaves, rolled into cylinders and thinly sliced across,
plus extra for garnish
Chopped roasted peanuts and chopped fresh cilantro (coriander), to
garnish
For the curry paste:
1 lemon grass stalk, coarsely chopped
2.5 cm/1 inch piece fresh galangal, peeled and coarsely chopped
2 kaffir lime leaves, chopped
3 shallots, coarsely chopped
6 cilantro (coriander) roots, coarsely chopped
2 garlic cloves
2 fresh green chilies, seeded and coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon ground turmeric
Method:
Make the curry paste. Place all the ingredients in a large mortar, or
food processor and pound with a pestle or process to a smooth paste.
Heat the vegetable oil in a wok or large, heavy frying pan, add the
garlic and cook over a low heat, stirring frequently, until golden
brown. Be careful not to let the garlic burn or it will taste bitter.
Add the curry paste and stir-fry with the garlic for about 30 seconds
more.
Add the chicken pieces to the pan and stir until thoroughly coated with
the curry paste. Stir in the Thai fish sauce and chicken stock, with
the sugar, and cook, stirring constantly, for 2 minutes more.
Add the lemon grass and lime leaves, reduce the heat and simmer for 10
minutes. If the mixture begins to dry out, add a little more stock or
water.
Remove the lemon grass, if you like. Spoon the curry into four dishes,
garnish with the lime leaves, peanuts and cilantro and serve
immediately.
Serves 4
Source: Asia
Online Recipes
INDIAN CHAPATI BREAD
~Shared by Larry Holmes, Toronto, Canada
10 servings
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 table spoons olive oil
¾ cup hot water or as needed
In a large bowl, stir together the whole wheat flour, all-purpose flour
and salt. Use a wooden spoon to stir in olive oil and enough
water to make a dough that is elastic, but not sticky. Knead
the dough on a lightly floured surface until it is smooth.
Divide into 10 parts, or less if you want bigger breads. Roll
each piece into a ball – let rest for a few minutes.
Heat skillet over medium heat until hot and grease lightly.
On a lightly floured surface, use a floured rolling pin to roll out the
balls of dough until very thin like a tortilla. When pan
starts smoking, put a chapati on it. Cook until the underside
has brown spots, about 30 seconds, then flip and cook the other
side. Continue with remaining dough.
MANGO SALAD
~Shared by Larry Holmes, Toronto, Canada
4 servings
Ingredients (salad):
1/3rd green bell pepper
1/3rd red bell pepper
1/3rd red onion, chopped
2 mangoes (hard)
Fresh cilantro, chopped
Ingredients (dressing):
Juice of 1 small lime
Fresh ground pepper to taste
1/8th tsp chili powder
1/8th tsp paprika
½ tsp salt
2 tsp sugar
2 tsp oil
1 tsp vinegar
Pinch of chili flakes
Directions
Thinly julienne the green and red peppers.
Thinly julienne the mangoes.
Mix the peppers, mangoes and onions in a bowl.
Mix the dressing ingredients in a jar, cover and shake well.
Pour over the salad and mix.
Garnish with fresh cilantro and serve.
Source: Recipe courtesy of Anna Roy
BUTTERED CHICKEN
~Shared by Larry Holmes, Toronto, Canada
4 servings
Ingredients
2/3 cups unsalted butter
1 tbsp vegetable oil
2 onions, finely chopped
1 tsp finely chopped gingerroot
2 tsp Garam Masala
2 tsp ground coriander
1 tsp chili powder
1 tsp black cumin seed
1 garlic clove
1 tsp salt
3 green cardamoms
3 black peppercorns
2/3 cup plain yogurt
2 tbsp tomato paste
8 chicken pieces skinned
2/3 cup water
2 bay leaves
2/3 cup light cream
To Garnish:
Chopped cilantro
2 fresh green chilies, chopped
Directions
Heat the butter and oil in a large skillet. Add the onions,
and cook until golden brown, stirring. Reduce heat.
Place the ginger in a bowl. Add the Garam Masala, ground
coriander, chili powder, cumin seeds, garlic, salt, cardamoms, and
peppercorns and blend. And the yogurt and tomato paste and
stir well.
Add the chicken pieces to the yogurt and spice mixture and mix to coat
well.
Add the chicken pieces to the onions in the skillet and stir fry
vigorously, making semicircular movements, for 5-7 minutes.
Add the water and bay leaves and let simmer for 30 minutes, stirring
occasionally.
Add the cream and cook for an additional 10 – 15 minutes.
Garnish with cilantro and green chilies.
CAULIFLOWER SOUP
~Shared by Larry Holmes, Toronto, Canada
1 tablespoon vegetable oil or ghee
1 small cauliflower, broken into florets
2 potatoes, diced
3 tablespoons water
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons ground turmeric
1 teaspoon black mustard seed
1 teaspoon cumin seeds
1 tablespoon coriander seeds, lightly crushed
4 cups vegetable stock
Salt and pepper
1 ¼ cups plain yogurt
Heat the oil (or ghee) in a large, heavy bottom pan. Add the
cauliflower, potatoes and water and bring to a boil, then reduce the
heat and simmer, covered, for 10 minutes.
Stir in the garlic paste, ginger paste, turmeric, mustard seeds, cumin
seeds ad coriander seeds, and cook, stirring frequently, for 3
minutes. Add the stick and season to taste with salt and
pepper. Bring to a boil, then cover and simmer for 20
minutes.
Remove the pan from the heat ad let cool slightly. Ladle the
mixture into a food processor or blender and process until
smooth. Return to the pan and stir in the yogurt.
Reheat gently until piping hot. Taste and adjust the
seasoning, if necessary, and serve immediately.
Serves 6
HOT AND SOUR SOUP
~Shared by Luanne, FL
My sister Jean loves this soup. I glad she does as I don't like it at
all !!!!!!
Hot and sour soup is a specialty in Szechuan food and has a most
unusual but very attractive taste.
Serves 6
Ingredients:
2 tbsp. vegetable oil
1 med. onion, sliced
3 carrots, thinly sliced
3 cloves minced garlic
1 tbsp. fresh ginger, minced
4 c. chicken broth
1 c. water
2 tbsp. soy sauce
6 oz. shiitake mushrooms
1/3 c. sliced water chestnuts
1/2 lb. sliced snow peas
1 c. fresh bean sprouts
1/4 c. rice-wine vinegar
2 tbsp. sesame oil
Dash of chili oil
Directions:
Heat 2 tbsp. vegetable oil in a heavy pot over medium heat.
Add the onion and carrots; cook, stirring constantly for 3 minutes.
Add the garlic and ginger; cook, stirring for 1 minute.
Add chicken broth, water and soy sauce. Bring to a boil and cook for 2
minutes.
Add the mushrooms and water chestnuts; boil for 1 minute.
Turn off heat, add peas and bean sprouts. Cover and let rest for 2
minutes.
Stir in rice-wine vinegar, sesame oil and chili oil. Heat through for 1
minute, serve immediately.
CHINESE PORK CHOPS
~Shared by Luanne, FL
6 pork chops, about 1-inch thick (or use pork steaks)
1/4 cup brown sugar (packed)
1 tsp. ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves of garlic, mashed
Salt and pepper, to taste
Trim excess fat from pork chops and place in crockpot.
Combine brown sugar, ginger, soy sauce, ketchup, garlic, salt and
pepper; pour mixture over pork chops. Cook, covered, on LOW for 4 to 6
hours, or until tender.
Season with salt and pepper, if desired.
Serve with steamed white rice and/or Chinese noodles.
MICROWAVE CHINESE CHEWS
~Shared by Linda H., Rosharon, TX
SERVES 36
1 (10 ounce) bag of crispy chow mein noodles
1 (16 ounce) bag semi-sweet chocolate chips
1 (16 ounce) bag butterscotch chips or peanut butter chips
Make a clear space on your counter or table. Using clean
newspaper, cover the space with paper.
Melt chocolate and butterscotch (or peanutbutter) chips in a microwave
safe bowl in the microwave for about 2 minutes, until smooth.
Check and stir the chips about every 30 seconds, as needed.
While the chips are melting, dump the whole bag of chowmein noodles
into a large mixing bowl.
When the chips are ready, quickly mix them into the chowmein noodles.
Working quickly, place tsp. fulls of the mixture onto newspaper to dry.
Cookies are ready when they are dry and set.
Source: Recipezaar
BAKED SESAME CHICKEN NOODLES
~Shared by Linda H., Rosharon, TX
Asian vegetables, fresh ginger, and soy sauce recall the taste of lo
mein. Break the spaghetti before cooking to make it easier to prepare
and serve.
8 ounces uncooked spaghetti or linguine, broken in half
1 Tbsp. dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch
pieces
1 tsp. minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 Tbsp. cornstarch
2 Tbsp. cream sherry
1 Tbsp. rice vinegar
1/2 tsp. crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 Tbsp. sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 Tbsp. butter, melted
Preheat oven to 400°. Cook pasta according to package directions,
omitting salt and fat. Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper
strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic;
sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk. Add broth
mixture to pan, and cook 2 minutes or until mixture is slightly thick,
stirring constantly. Remove from heat; stir in sherry, vinegar, and
crushed red pepper. Add pasta, bok choy, green onions, and 2 tsp.
sesame seeds to pan, tossing well to combine. Spoon pasta mixture into
an 8-inch square baking dish lightly coated with cooking spray.
Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle
evenly over pasta mixture. Bake at 400° for 20 minutes or until
breadcrumbs begin to brown.
Yield:4 servings
CROCKPOT ASIAN SPICED CHICKEN AND BEANS
~Shared by Linda H., Rosharon, TX
1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can red beans, rinsed, drained
1 pound boneless, skinless chicken breast, cut into 1/2- inch cubes
3 large carrots, diagonally sliced
2-3 tsp minced garlic
2-3 tsp minced ginger or 1-2 tsp ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided
use)
2 Tbsp cornstarch
1/2 tsp crushed red pepper
2 to 3 Tbsp reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops as garnish
Chopped peanuts as garnish
Place beans, chicken, carrots, garlic, ginger and 1 ½ cups chicken
broth in slow cooker, and stir well. Cover and cook on low until beans
are tender, 51/2 to 6 hours. Turn slow cooker to high. Stir
in combined cornstarch and remaining 1/2 cup chicken broth; stir in
crushed red pepper. Cover and cook until thickened, about 30
minutes. Stir in soy sauce.
Serve over rice; spinkle with green onions and peanuts.
Makes 6 servings.
CREAMED CHINESE CABBAGE
~Shared by Jean M., OH
This is a tasty way to fix a different Cabbage dish !
1 medium head Napa (celery) cabbage
1/4 cup milk + 2 Tbs extra
1 Tbs cornstarch
2 Tbs vegetable oil (or peanut)
Salt & pepper to taste
2 thin slices fresh ginger
1/3 cup chicken broth
3 tbs ham, minced
2 green onions, sliced very thin
Remove tough outer stems of cabbage and about an inch off the bottom of
core. Wash well and drain. Slice crosswise, discarding top 2 inches of
leaves. In saucepan, cover with water, bring to a boil, cook 1 minute
and drain.Pat dry with paper towels. Whisk cornstarch with 2 TBS milk.
Preheat wok or large skillet and add oil. When hot,stir fry ginger a
bit and add cabbage. Cook til cabbage is well heated; discard ginger.
Add stock and bring to boil. Make a well in center of cabbage andrestir
cornstarch mix, then pour in the well. Stir quickly to thicken.Stir to
blend. Add salt and pepper to taste. Garnish with ham and onion and
serve immediately.
CHINESE FRIED BEANS
~Shared by Jean M., OH
The first time I ate these I loved them, so I searched out a recipe. I
think it was in About.com. The recipe calls for Chinese
longbeans, but you can use green beans or runner beans. The recipe
normally calls for chili peppers, but I've used chili paste - feel free
to substitute dried red chilis if desired Ingredients:
1 pound Chinese longbeans (also called yardlong beans or just longbeans)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 green onions), white parts only
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed
Preparation:
Wash the longbeans, drain thoroughly, trim the tops and
bottoms.
Cut on the diagonal, 2 inches long.
Chop the garlic, ginger and white part of the scallions.
Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry
until they start to shrivel or "pucker" and turn brown (5 - 7 minutes).
Remove beans and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger
and scallions. Stir-fry for a few seconds, then add the chili paste and
stir-fry for a few more seconds until aromatic. Add the longbeans and
the remaining ingredients. Mix together and serve.
TEA EGGS
~Shared by Pat, Merritt Island, FL
4 servings
INGREDIENTS:
4 large eggs
1 Tbs salt
4 slices ginger root, each the size of a quarter, crushed
3" cinnamon stick
2 whole star anise
3 Tbs rice vinegar
2 Tbs soy sauce
1/3 C Formosa oolong tea leaves or black tea leaves
DIRECTIONS: In sauce pan cover eggs with 1" cold water, bring to a
boil, stirring occasionally, and simmer eggs for 10 minutes.
Refresh eggs under cold running water, crack shells lightly all over.
In a stainless pan combine 8 C water, salt, ginger, cinnamon stick,
star anise, rice vinegar and soy sauce to a boil, and stir in the tea
leaves. Simmer the mixture for 20 minutes, add the eggs, and
simmer them for 45 minutes. Remove pan from heat and let the eggs cool
in the tea. (Can be prepared a day ahead and kept covered and
refrigerated)
NOTE: I usually do 1/2 to a dozen eggs at a time and just increase my
spices and tea.
CHICKEN AND SNOWPEAS IN BLACK BEAN SAUCE
~Shared by Pat, Merritt Island, FL
4 servings
Ingredients
1 lb boneless,skinless chicken breasts (sliced)
1 Tbs vegetable oil
3 Tbs Chinese fermented black beans
OR 1/4 C Black Bean sauce
2 cloves garlic, minced
1 Tbs minced gingerroot
1/4 tsp crushed red pepper flakes
2 C snowpeas, trimmed
Sauce:
1/2 C chicken stock or water
2 Tbs soy sauce
1 Tbs sherry or red wine vinegar
2 tsp sugar
1-1/2 tsp cornstarch
1 tsp seasame oil
cooked white rice
Preparation
In a large bowl combine stock, soy sauce, sherry, sugar, cornstarch,
and sesame oil; set aside. Slice chicken thinly, set aside.
In large non-stick skillet heat oil over high heat. Stirfry garlic,
ginger, black beans and red pepper flakes for approx. 15 seconds. Add
chicken. Stirfry for 2-3 minutes more.
Add snowpeas. Stirfry for 2 more minutes.
Stir sauce and add to skillet and stirfry over medium heat for 1-2
minutes or until chicken is no longer pink inside.
Serve over White rice.
POT STICKERS
~Shared by Pat, Merritt Island, FL
Chinese dumplings also known as pot stickers in Japan.
INGREDIENTS:
1 lb. ground pork (can use chicken or turkey)
1 C. grated cabbage or finely chopped spinach
1 egg
5 cloves of garlic, finely chopped (I use much more)
2 Tbs. ginger root, minced
2 Tbs. Sesame oil
3 green onions, finely chopped
Salt and pepper
Water
Oil (I use olive)
3-4 cans of chicken broth
1 pkg. won ton wrappers
DIRECTIONS:
Mix the first 8 ingredients together in a bowl.
Using one won ton wrapper at a time, place a heaping teaspoon of the
meat mixture in the middle.
Using a small bowl of water, dip your finger and wet 2 of the edges of
the wrapper and fold over to make a triangle. Press the edges
securely so no filling will come out during cooking. Press a
slight indent at the top of the dumpling. Continue until
filling is gone.
Heat a skillet on high. Add about a tsp of oil and swirl.
Add the pot stickers and fry for about a minute or two. They should
look crisp and brown on the bottom. Pour an inch of chicken
broth in the pan and cover. Add more broth every few
minutes. They will take approx. 10 min. to
steam-just make sure there is enough broth in the pan.
Adjust your heat - I like it fairly high.
You can add these to chicken soup or eat them with rice and the
following dip:
SAUCE FOR POT STICKERS:
1 part soy sauce
1 part rice vinegar
chopped green onions
There are better sauces. This just happened to be with this
recipe. Hot Chinese mustard, plum sauces, etc., are also good.
CHINESE SALAD
~Shared by Pat, Merritt Island, FL
Serves 6-8
INGREDIENTS:
3-4 Tbs butter
2 pkgs. Ramen Noodles
Almonds
4 Tbs sesame seeds
Brown the above ingredients in butter.
Place in large bowl:
1 pkg. slaw mix
6 chopped Green Onions
DRESSING:
1/2 C Olive Oil
4 Tbs melted Butter
2 Tbs Soy Sauce
2 Tbs Vinegar
1 -2 pkg. Seasoning (from Ramen Noodles) (to taste)
DIRECTIONS:
Toss all ingredients together just before serving so the noodles are
still crisp.
BEEF WITH GREEN ONIONS
~Shared by Pat, Merritt Island, FL
4 servings
Prep Time: 15 Minute
Cook Time: 15 Minutes
Ready In: 30 Minutes
Steak and green onions are cooked together with garlic, oyster sauce
and sherry."
INGREDIENTS:
1 1/2 Tbs dry sherry
3 Tbs oyster sauce
1/2 tsp white sugar
2 tsp cornstarch
2 Tbs peanut oil
1 lb flank steak, thinly sliced
6 green onions, cut into 1/2” pieces
2 -3 garlic pods, minced
DIRECTIONS:
1. In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. Heat the oil in a skillet, and cook the flank steak about 3 minutes.
Stir in sherry sauce mixture. Add the green onions, and continue
cooking 10 minutes, or until the flank steak is evenly brown and the
green onions are tender.
EBI KIMIZUSHI
(Prawn Sushi with Egg Yolk)
~Shared by Jim D., WA
Yield: 6 servings
Ingredients
SUSHI
6 ea Med., Raw, Unshelled, Shrimp
MARINADE
3 T Rice Vinegar
1 t Sugar 1 pn MSG (optional)
4 T Water
1/4 t Salt
FILLING
4 ea Egg Yolks
1/4 t Salt
1 pn MSG (optional)
1 1/4 t Sugar
2 1/2 t Lemon Juice
Directions
To Cook Prawns
Leaving the shells of the prawns intact, insert the toothpicks along
the inside curves to prevent curling. Drop the prawn into 3/4 pt of
boiling water and cook briskly, uncovered, for about 3 minutes until
pink and firm. Drain in a sieve and cool quickly under cold running
water. Remove the toothpicks and peel the prawns, leaving the last
section of shell and tail on each one. De-vein the prawns by making a
shallow incision across their tops with a small, sharp knife. Lift out
the vein. Butterfly the prawns by cutting along their inner curves 3/4
of the way through, spreading the open and flattening with a cleaver.
Marinade
Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir
together thoroughly. Add the prawns, marinade at room temperature for 1
hour.
Filling
Drop the egg yolks into a small saucepan and beat lightly with a fork.
Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the
remaining yolks, stir thoroughly, and cook over a moderate heat for
10-15 minutes until the yolks are firm and hard-boiled. Drain them in a
sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon
juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub
the mixture through a fine sieve.
To Assemble And Serve
Divide the seasoned egg filling into 6 equal parts and pack each part
into the center of a prawn. Seal the edges by pressing them together.
Serve at room temperature.
TEMPURA
~Shared by Jim D., WA
Ingredients
8 prawns(shrimp)
4 slices sweet potato
2 eggplant
1 egg
4 beefsteak plant (shiso)
4 shiitake mushrooms
1 cup tempura flour
1 cup ice-cold water
grated Japanese radish
ginger
oil for deep-frying
1 cup soup stock***
1/4 cup each of soy sauce and mirin.
Directions
(1) Peel prawns remove veins, and cut off tail tips. Make slashes in 4
places on prawns undersides to prevent curling.
(2) Peel sweet potato and cut into 5mm round slices.
(3) Cut eggplant in half and make four or five cuts lengthwise with the
tip of a knife.
(4) Cut tiny slash on top of beefsteak plant leaves.
(5) Mix egg and ice-cold water to make one cup. Mix in flour lightly.
(6) Dip prawn and vegetable slices into flour mixture, deep-fry prawns
in oil at 180 degrees(celsium) and vegetables at 165 degrees. (Before
putting the ingredients into oil, drop some flour first to see the oil
attained the heat)
(7) Put *** in pan to heat the tentsuyu (tempura sauce).
(8) Serve with grated Japanese radish and ginger as condiments.
NIKUJAGA
~Shared by Jim D., WA
Ingredients
6 potatoes
150 grams sliced beef
1 and 1/2 onions
1 and 1/2 tbsp vegetable oil
2 cups water
8 tbsp each sugar and soy sauce
Directions
(1)P eel potatoes, cut into six pieces, and immerse in water.
(2) Slice onions (hangetsu-giri) Cut beef into bite-size pieces.
(3) Heat vegetable oil in pan. Stir-fry beef. When beef is thoroughly
brown, add onions and potatoes.
(4) Add 2 cups water and half the seasonings. Turn down heat when pot
starts bubbling. Skim off foam. Add the remaining seasonings, depending
on how much broth has boiled off.
JAPANESE ODEN
~Shared by Jim D., WA
Ingredients
1 thick piece of fried bean curd
2 fried fish cakes (satsuma-age)
2 white fish cakes (hanpen)
2 chikuwa (fish paste roll)
1 konnnyaku
4 sardine dumplings (tsumire)
4 boiled eggs
1/4 Japanese radish
20cm kombu kelp
***2 tbsp mirin
1 tbsp each of soysauce and salt
Directions
(1) Wipe kombu and immerse in lukewarm water.
(2) Cut fried bean curd into four pieces. Halve sastuma-age, hanpen,
and chikuwa and pour hot water over all of them.
(3) Cut radish in rounds 2cm thick. Quarter konnyaku and boil.
(4) Add *** and ingredients in (2), (3),sardine dumplings, and boiled
eggs to kelp stock.
SHABU-SHABU
~Shared by Jim D., WA
Shabu-shabu means "swish-swish," referring to the swishing action when
you cook a very thin slice of beef in hot water.
On a portable range, place a medium-sized pot (1/2 gallon should do).
Place a couple of slices of kombu (a sort of kelp) and cover with cold
water. Gently bring the water to a boil and remove the kombu just
before it actually starts to boil. When the water is boiling very, very
gently, you're set.
On your table you should have: (for 4 people)
Ingredients
1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed
Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb shimeji mushrooms
1/2 lb shirataki
1 lb chinese cabbage
1/2 lb watercress, to substitute for spring chrysanthemum leaves
1 lb tofu, cut in 1 in. cubes, pressed and drained
any other ingredients you want to use
Dipping sauce:
In a small bowl, you should have soy sauce and lemon juice 2:1, as a
dipping sauce.
Directions
Simply take one of the items, swish it around in the hot water for from
a few seconds for beef to a few minutes for vegetables. Serve with hot
steamed rice.
TUNA TATAKI
~Shared by Jim D., WA
Serves 4
Ingredients
4 Tuna steaks
Black peppercorns, coarsely cracked
Dipping Sauce:
1/2 cup Peanut oil
1 ounce Sesame oil
2 ounces Soy sauce
1/2 ounce Garlic -- grated
1/2 ounce Ginger -- grated
5 spice powder to taste
Directions
Roll tuna in cracked black pepper then sear it in a very hot cast iron
pan without oil. let cool slighly, then slice thinly. Serve with
dipping sauce.
Sauce: 1/2 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz
grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice
tuna very thin, serve with sauce down and garnish with pickled ginger.
A great appetizer.
TORI NO KARA-AGE
Deep-fried Chicken Nuggets
~Shared by Jim D., WA
Preparation/cooking time: 1 1/2 hours
Servings: 4
The mixture of garlic, ginger and soy sauce enhances the taste of the
chicken, with the sliced lemon giving refreshing "bite" to these
delicious nuggets.
Ingredients
2 boneless chicken breasts, cut into bite-sized cubes
For the marinade:
3 tablespoons soy sauce
30g (1 oz) root ginger, peeled and grated
2 large garlic cloves, peeled and grated
salt and freshly ground black pepper
For the coating:
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemon, to garnish
Directions
1. Marinate the chicken with the soy sauce, ginger, garlic, salt and
pepper for 30 minutes.
2. Mix the cornflour with the plain flour. Take each piece of chicken
from the marinade and roll in the flour mixture until completely coated.
3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the
chicken pieces for 4-5 minutes or until a burnished golden brown.
Garnish with the sliced lemon and serve on a bed of salad leaves.
SPICY DUNGENESS CRAB SUSHI ROLLS
~Shared by Jim D., WA
Who said you can't make sushi!
INGREDIENTS:
8 ounces fresh Dungeness crabmeat, picked over
1/2 tablespoon sambal *
1/4 cup chopped cilantro
1 tablespoon chopped chives
1 tablespoon honey
1 teaspoon white pepper
1 teaspoon kosher salt
1 tablespoon peanut oil
4 sheets nori (dried seaweed sheets)
1/2 cup cucumber, seeded, peeled, and julienned
Water for sealing sushi
PREPARATION:
In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper,
salt, and oil. Taste for seasoning. Lay out one sheet of nori and
spread with crab mixture. Place the cucumber on top of the crab. Roll
it tightly, dampen edge with water and seal. Set aside. Fill and roll
remaining nori sheets. Slice each roll into 3 pieces.
*Sambal is an Asian Red Chili Paste that can be found in most good
supermarkets in the Oriental food section.
Source: The
Gutsy Gourmet
TEMPURA WITH BEER BATTER
~Shared by Jim D., WA
A great way to serve veggies and seafood!
INGREDIENTS:
1 1/2 cups beer (light beer)
1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons salt
12 large shrimp, shelled and deveined*
2 small sweet potatoes**
Vegetable oil for deep-frying
2 small red bell peppers, cut into 3/4-inch-thick rings**
12 asparagus spears, trimmed**
In a bowl whisk beer into flour until smooth and stir in salt. Make
several shallow cuts across the inside curve of each shrimp and press
shrimp gently ( to help prevent curling during the cooking). Peel sweet
potato and cut cross-wise into 1/4-inch thick slices.
In a 3-quart saucepan, heat 2 inches of oil to 375 degrees. Working in
batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell
pepper rings and asparagus spears in batter to coat completely, letting
excess drip off and fry, turning, until golden, about 3 minutes.
Transfer tempura as fried to brown paper with tongs to drain and season
with salt. Serve with dipping sauce (recipe follows).
*Can use scallops, Tibits of Yellowfin tuna, oysters and etc.
** Can use broccoli or cauliflower flowerettes, Zucchini slices, Green
beans and etc.
Yield: 4 servings
DIPPING SAUCE:
1/2 cup soy sauce
2 teaspoons sugar
2 tablespoons rice vinegar
2 tablespoons sliced scallions
1 tablespoon minced ginger
Heat soy sauce, sugar and ginger until sugar dissolves, add rice
vinegar and scallions.
Yield: about 1/2 cup
Source: The
Gutsy Gourmet
BROILED TILAPIA WITH THAI COCONUT-CURRY SAUCE
~Shared by Jim D., WA
Tilapia's mild flavor allows the bold flavors in this brothy sauce to
shine. Serve this dish with rice, which will absorb the sauce.
Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4
cup rice, and 1 lime wedge)
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add
ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy
sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer
(do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt.
Place fish on a baking sheet coated with cooking spray. Broil 7 minutes
or until fish flakes easily when tested with a fork. Serve fish with
sauce, rice, and lime wedges.
CALORIES 506 (30% from fat); FAT 17.1g (sat 5.9g,mono 6g,poly 2.5g);
IRON 2.7mg; CHOLESTEROL 82mg; CALCIUM 47mg; CARBOHYDRATE 56.6g; SODIUM
616mg; PROTEIN 29g; FIBER 3.1g
Source: Cooking Light, SEPTEMBER 2002
SHISH KEBAB
~Shared by Jim D., WA
"Shish" meaning skewer and "kebab" meaning meat. A traditional main
dish for an Ottoman feast!
INGREDIENTS:
Boned leg of spring lamb [1/2 lb. per person served]
1 green bell pepper [chopped
2 medium red or yellow onions [chopped]
1/2 cup chopped Armenian or Italian parsley
1 teaspoon minced garlic
2 tablespoons chopped fresh mint leaves
Salt and pepper to taste
1 cup dry red wine
PREPARATION:
Remove all the fat and tendenous gristle from the lamb and cut into 2
inch cubes. Combine with the rest of the ingredients into a covered
glass casserole and let the flavors marry for 24 hours. Arrange the
lamb on skewers. Turning often, barbeque over very hot coals until
brown on the outside. [Do not use hickory or mesquite woods for coals,
and do not overcook]
* If you wish you may alternate with the pieces of meat on the skewers
chunks of bell pepper, onion, mushrooms and/or cherry tomatoes.
* The remaining onions, peppers, parsley and etc. in the marinade can
be used in a bulghour pilaf, which with an Armenian green salad, makes
an excellent companion dish for the shish kebab.
Source: The
Gutsy Gourmet
SHRIMP SALAD WITH TAMARIND GLACE'
~Shared by Jim D., WA
Wow your guests with a salad with the taste of the Orient!
INGREDIENTS:
2 tablespoons tamarind paste
2 tablespoons hot water
1/4 cup rice wine
1/4 cup warm honey
2 tablespoons thai fish sauce
1/2 pound seedless cucumber
1 pint cherry tomatoes
1 cup mung bean sprouts
2 tablespoons peanut oil
3 to 4 whole thai chili peppers
2 tablespoons grated ginger
1 pound jumbo shrimp, shelled
1/4 cup shelled, unsalted peanuts
PREPARATION:
Dissolve the tamarind in the hot water in a small bowl. Add the rice
wine, honey and fish sauce to the tamarind and stir well to combine.
Set aside.
Wash the cucumber and cherry tomatoes. Score the cucumber with a
channeling knife or a fork and slice into paper thin slice using a
vegetable slicer. Arrange the cucumber around the perimeter of a
serving platter, overlapping decoratively as you go. Cut the tomatoes
in quarters and similarly place around the platter overlapping the
cucumbers where necessary. Place the mung bean sprouts, upon which the
cooked shrimp will sit, in a heap in the center of the platter.
Heat the peanut oil in a large saute pan or wok over high heat. Add the
whole chili peppers and heat through for 30 seconds. Add the ginger,
cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes.
Add the tamarind glaze and bring to a fast boil. Toss or stir the
shrimp well to coat in the glaze. Cook just until the shrimp begins to
become firm and opaque, about 12 minutes more.
Spoon the shrimp over the bean sprouts and serve.
SERVES 4
Source: The
Gutsy Gourmet
PICKLED GINGER
~Shared by Jim D., WA
A delicious Asian condiment that's easy to make!
INGREDIENTS:
1 (3-inch) piece fresh ginger
2 tablespoons distilled white vinegar
2 tablespoons rice wine vinegar
3 tablespoons sugar
Pinch red pepper flakes
Salt to taste
Peel the ginger and cut into thin julienne strips. Combine the
remaining ingredients, stirring well until the sugar is dissolved. Add
the ginger, stir, cover and allow to sit for a half an hour so that the
flavors develop. Remove the ginger from the liquid and serve with
everything from tradtional Japanese dishes to grilled meats.
Source: The
Gutsy Gourmet
KOREAN MARINATED BEEF
~Shared by Ann S., Mims, FL
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1 bunch scallions (white and pale green parts separated from greens),
minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted
1 lb. flank steak, cut across the grain into very thin slices
1 tablespoon vegetable oil
Stir together soy sauce, sugar, sesame oil, white and pale green
scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl
until sugar is dissolved. Add steak and toss to coat, then marinate 15
minutes.
Heat vegetable oil in a 12-inch heavy skillet over high heat until just
smoking, then add steak in 1 layer and saute, turning over
occasionally, until browned and just cooked through, about 5 minutes
total. Transfer to a platter and sprinkle with scallion greens and
remaining 1 tablespoon sesame seeds. Serve with white rice.
Source: e-Cookbooks.net
THAI ASPARAGUS
~Shared by Ann S., Mims, FL
Serves 4.
If you've never had asparagus cooked in the wok, do yourself a favor
and try this delicious recipe. The zingy flavors of galangal and chili,
coupled with the sweet and spicy sauce transform what can be
a subtle taste into something of a sensation. Try this with broccoli or
pak choi (bok choy). The sauce also works very well with green beans.
Ingredients:
350 g/12 oz asparagus stalks
30 ml/2 tablespoons vegetable oil
1 garlic cloves, crushed
15 ml/1 tablespoon sesame seeds, toasted
2.5 cm/1 inch piece fresh galangal, finely shredded
1 fresh red chili, seeded and finely chopped
15 ml/1 tablespoon Thai fish sauce
15 ml/1 tablespoon light soy sauce
45 ml/3 tablespoons water
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
Method:
Snap the asparagus stalks. They will break naturally at the junction
between the woody base and the more tender portion of the stalk.
Discard the woody parts of the stems.
Heat a wok and add the oil. Stir-fry the garlic, sesame seeds and
galangal for 3-4 seconds, until the garlic is just beginning to turn
golden.
Add the asparagus stalks and chili, toss to mix, then add the fish
sauce, soy sauce, water and sugar.
Using two spoons, toss over the heat for a further 2 minutes, or until
the asparagus just begins to soften and the liquid is reduced by half.
Serve the asparagus immediately, with the sauce spooned over it.
Source: Healthy
Online Recipes
SICHUAN PORK NOODLES
~Shared by Ann S., Mims, FL
Serves 4
Why This Recipe Works: Spicy Sichuan noodles, or dan dan mian, consist
of Chinese noodles topped with a rich savory sauce of browned ground
pork seasoned with garlic, ginger, Asian sesame paste, and chiles. We
inject flavor into this dish from the get-go by combining the pork with
rice vinegar, soy sauce, and chili-garlic sauce (in place of fresh
chiles), and then browning the mixture. We add chicken broth spiked
with more vinegar and soy sauce, oyster sauce, and peanut butter, which
adds a depth and richness to our sauce similar to traditional but
hard-to-find Asian sesame paste. Either fresh Chinese noodles or
linguine work well here.
1 pound ground pork
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce (see note at end of recipe)
1-1/4 cups low-sodium chicken broth
1/3 cup peanut butter
3 tablespoons oyster sauce
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
Salt
1 pound fresh Chinese noodles or linguine
2 tablespoons chopped fresh cilantro
1. Bring 4 quarts water to boil in large pot. Meanwhile, combine pork,
2 tablespoons vinegar, 1 tablespoon soy sauce, and chili-garlic sauce
in bowl. In another bowl, whisk broth, peanut butter, oyster sauce,
remaining vinegar, and remaining soy sauce.
2. Heat oil in large skillet over medium-high heat until just smoking.
Add pork mixture and cook until no longer pink, about 5 minutes. Stir
in ginger and cook until fragrant, about 30 seconds. Add broth mixture
and simmer until slightly thickened, about 4 minutes.
3. Meanwhile, add 1 tablespoon salt and noodles to boiling water and
cook until al dente. Reserve 1/2 cup cooking water, drain noodles, and
return to pot. Add sauce and toss to combine, adding reserved pasta
water as needed. Sprinkle with cilantro and serve.
Smart Shopping: Asian Chili Sauces: There are three varieties of Asian
chili sauces — sriracha, sambal oelek, and chili-garlic sauce — that we
use in the test kitchen, and while all are made from hot chile peppers,
they are noticeably different.
Sriracha, made from garlic and chiles ground into a smooth paste, is
the spiciest and smoothest of the three, with a heat that's upfront and
fades quickly. It also has a slightly vinegary flavor.
Meanwhile, chili-garlic sauce (what you need for this recipe), is
similar to sriracha as it is made with garlic and chiles (and other
aromatics), but the chiles are only coarsely ground, giving it a
chunkier texture. It has a round flavor and is the mildest of the three.
Finally, there is sambal oelek, which is made of coarsely ground chiles
only — it contains no garlic or additional spices and so naturally it
has the most pure chile flavor (tasters noticed a strong pickle flavor
as well). Sambal's heat level falls in the middle, and that heat builds
slowly.
You'll find jars of these sauces in the international aisle of larger
supermarkets. Once opened, they will keep for several months in the
refrigerator.
Source: The Best Simple Recipes: More Than 200 Flavorful, Foolproof
Recipes That Cook in 30 Minutes or Less by the Editors at America's
Test Kitchen.
10-MINUTE MISO SOUP
~Shared by Ann S., Mims, FL
Miso, a thick paste made from soybeans and sometimes grains, is the
basis of the light yet fortifying and highly nutritious broth that is a
foundation of Japanese cooking. Find it, along with flavorful hijiki
sea vegetables, in Asian groceries or health-food stores. An assortment
of raw veggies and tofu tops this version of miso soups. These
ingredients are simply suggestions; use as little or as much as you
like.
Serves: 4
Total: 1 hr 15 mins
Ingredients
2 1/2 cups water
1 green onion, chopped
1 teaspoon minced fresh ginger
1 tablespoon miso dissolved in 1 tablespoon water
1/2 cup sliced napa cabbage
1/4 cup diced extra firm tofu
2 tablespoons grated carrot
1 tablespoon hijiki sea vegetables
Directions
1. In a medium saucepan, combine the water, most of the green onion
(reserve 1 tablespoon for garnish), and ginger. Bring to a boil over
high heat; reduce heat to low and simmer for 5 minutes. Remove from
heat and stir in dissolved miso.
2. Pour mixture through a fine strainer into serving bowls. (Soup will
be cloudy at first, but will settle upon standing.) Mound the cabbage,
tofu, carrot, and if desired, hijiki sea vegetables, in center of each
bowl; garnish with reserved green onion and serve.
Source: iVillage
JAPANESE CABBAGE ROLLS
~Shared by Ann S., Mims, FL
Ingredients:
8 large cabbage leaves
3/4 lb ground pork
4 shiitake mushrooms, minced
1/2 onion, minced
1 carrot, minced
1/2 tsp salt
pepper
2 cup chicken soup stock
1 Tbsp soy sauce
Preparation:
Wash cabbage leaves and steam or boil them to soften. Mix ground pork,
shiitake, carrot, and onion in a bowl. Season with pepper and salt and
mix further. Divide the pork mixture into 8 portions. Put one portion
of pork mixture on a cabbage leaf and roll it. Close the roll with a
toothpick. Make 8 cabbage rolls. Place cabbage rolls in a large pan.
Pour chicken soup stock and soy sauce in pan. Simmer the cabbage rolls
on low heat until meat is cooked.
Makes 4 servings
Source: About.com
PEPPER AND ONION ROAST WITH SOFT INDIAN
SPICES
~Shared by Ann S., Mims, FL
3 large cloves of garlic
2 tightly packed tablespoons of cilantro
1" piece of fresh ginger, peeled and thinly sliced
1 large red bell pepper, chopped into 1/2" pieces
2 large yellow bell peppers, chopped into 1/2" pieces
1 large or 2 medium red onions, chopped
1 cup tightly packed arugula
One 15 ounce can chickpeas, drained and rinsed
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/2 teaspoon ground coriander
2 teaspoons lime juice
Generous pinch of sugar
Salt
3 tablespoons olive oil
To Finish (all are optional):
Lime juice
Cilantro leaves
Plain yogurt
Preheat the oven to 450, and put a large shallow pan (like a baking
tray) onto the middle rack. The pan will preheat with the
oven.
In a food processor, combine the garlic, cilantro and ginger and
process until fine, but not pureed.
In a large bowl, combine this mixture with all of the other ingredients
except for the finishing elements. Toss to mix.
Carefully spread the mixture in the pan which is already in the
oven. Roast for 40 minutes, stirring often and scraping up
the brown bits on the bottom. The peppers should be tender,
and the chickpeas should be crisp.
Transfer the roast to a serving bowl and top with the finishing
elements. Serve.
Source: The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper
and Sally Swift
THAI YELLOW VEGETABLE CURRY
~Shared by Ann S., Mims, FL
This hot and spicy curry made with coconut milk has a creamy richness
that contrasts wonderfully with the heat of chili and the
bite of lightly cooked vegetables. To make your own curry paste, you
will need a good food processor or blender, preferably one with an
attachment for processing smaller quantities. Alternatively, you can
use a large mortar and pestle, but be warned - it will be hard work.
Store any remaining curry paste in a screw-top jar in the
refrigerator for up to a week.
Serves 4
Ingredients:
30 ml/2 tablespoons sunflower oil
200 ml/7 fl oz/scant 1 cup coconut cream
300 ml/½ pint/1¼ cups coconut milk
150 ml/¼ pint vegetable stock
200 g/7 oz snake beans, cut into 2 cm/¾ in lengths
200 g/7 oz baby corn
4 baby zucchini (courgettes), sliced
1 small eggplant (aubergine), cubed or sliced
10 ml/2 teaspoons palm sugar
Fresh cilantro (coriander) leaves, to garnish
Noodles or rice, to serve
For the curry paste:
10 ml/2 teaspoons hot chili powder
10 ml/2 teaspoons ground cilantro (coriander)
10 ml/2 teaspoons ground cumin
5 ml/1 teaspoon ground turmeric
15 ml/1 tablespoon chopped fresh galangal
10 ml/2 teaspoons finely grated garlic
30 ml/2 tablespoons finely chopped lemon grass
4 red Asian shallots, finely chopped
5 ml/1 teaspoon finely chopped lime rind
Method:
Make the curry paste. Place the spices, galangal, garlic, lemon grass,
shallots and lime rind in a small food processor and blend with 30-45
ml/2-3 tablespoons of cold water to make a smooth paste. Add a little
more water if the paste seems too dry.
Heat a large wok over a medium heat and add the sunflower oil. When hot
add 30-45 ml/2-3 tablespoons of the curry paste and stir-fry for 1-2
minutes. Add the coconut cream and cook gently for 8-10 minutes, or
until the mixture starts to separate.
Add the coconut milk, stock and vegetables and cook gently for 8-10
minutes, until the vegetables are just tender. Stir in the palm sugar,
garnish with cilantro leaves and serve with noodles or rice.
Source: Healthy
Online Recipes
JAPANESE MISO BROTH WITH CHICKEN ON
BUCKWHEAT NOODLES
~Shared by Mary S., Nashville, TN
Clean and simple food is a staple in Japanese cuisine.
Dashi:
3 Four-inch pieces of Konbu ( kelp)
3 1/2 cups of water
1/4 cup dried Bonito Flakes
Bring water to a simmer, add Konbu and stir. Next, add 1/4 cup of dried
bonito flakes let stand till flakes sink. Stir once or twice and strain.
Miso Broth:
Dashi
3/4 tsp light soy sauce
1 1/2 tbsp light miso – barley enriched
4 oz chicken breast
1/4 cup sliced s h i t a k e mushrooms
1/4 cup edamame
1/4 cup broccoli
6 oz (a handful of) buckwheat noodles
To make soup, take three cups of prepared Dashi and add 3/4 tsp of
light soy sauce.
In another bowl, take 1 1/2 tbsp of light miso (muji miso)-
barley enriched. Add 1/2 cup of heated Dashi Broth to the miso, whisk
thoroughly and then add back to the Dashi broth. Next, add 4 oz of
chicken breast (skinless) cut into 3-4 strips. Simmer for one
minute. Next, add 1/4 cup sliced s h i t a k e mushrooms, 1/4
cup edamame, 1/4 cup of broccoli and simmer for an additional one
minute.
In a separate pot of boiling salted water, cook the buckwheat noodles
and strain. Divide noodles into two serving bowls, ladle on the broth,
vegetables and chicken and serve. This makes for a delicious and light
lunch, dinner or mid-afternoon snack that is heartwarming and healthy.
Serves 2.
Source: Chef Michael Bonacini
CHICKEN TIKKA SAAG
~Shared by Mary S., Nashville, TN
Ingredients
3 lbs. chicken pieces skinned tossed with tikka spice
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1 inch piece ginger, minced
8 tablespoon yogurt
1-2 T oil
2 lbs. frozen spinach
1/2 teaspoon crushed red pepper
1 teaspoon coriander powder
1/2 teaspoon turmeric
½ t cardamom
¼ t. ground cloves
Pam
1 teaspoon garam masala
1/2 teaspoon salt
Tikka spice:
6 heaped teaspoons coriander
6 heaped teaspoons cumin
6 heaped teaspoons garlic powder
6 heaped teaspoons paprika
4 heaped teaspoons garam masala
3 heaped teaspoons ground ginger
3 heaped teaspoons dried mint
2 heaped teaspoons chili powder
Mix all together.
Method
Cook spinach according to directions. Chop in blender with 4
T yogurt.
Spray frying pan with Pam. Heat. Add chicken. Spray with more Pam. Fry
the chicken lightly until lightly browned and set aside. Heat
oil and add ginger, garlic and onions until lightly brown. Add
tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and
cardamom. Cook for 10 minutes on low heat. Simmer
until the chicken is tender. Add spinach and garam masala and 4 T
yogurt.. Cook until spinach starts sticking to pan. Remove from
heat. Serve on rice.
Serves 6.
JAPANESE PORK AND PEPPERS
~Shared by Mary S., Nashville, TN
Quite colorful with a delicate flavor. Very satisfying.
1 tbsp. cooking oil
1 1/2 lbs. pork loin (or pork tenderloin), thinly sliced (or cubed)
1 1/2 cups cubed green peppers (about 2 medium)
1 1/2 cups cubed red pepper (about 2 medium)
1 1/2 cups cubed yellow pepper (about 2 medium)
6 green onions, cut into 3 inch pieces
1/4 cup soy sauce
1/4 cup sake (rice wine) or sherry (or alcohol-free sherry)
2 tbsp. granulated sugar
1 tbsp. cornstarch
Heat wok or frying pan until hot. Add cooking oil.
Add pork slices. Stir fry for about 2 minutes until browned.
Add next 4 ingredients. Stir fry for about 6 minutes until
peppers are tender crisp.
Stir soy sauce, sake and sugar into cornstarch in small bowl until
smooth. Stir into pork mixture until boiling and thickened.
Serves 6.
Source:Company’s Coming Asian Cooking
CHINESE HOT AND SOUR SOUP
(Suan-la-t'ang)
~Shared by Mary S., Nashville, TN
4 dried Chinese mushrooms (about 1-1 1/2 ounce), such as wood ears or
cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
Put the wood ears in a small bowl and cover with boiling water. Let
stand for 30 minutes to reconstitute. Drain and rinse the wood ears;
discard any hard clusters in the centers.
Heat the oil in a wok or large pot over medium-high flame. Add the
ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir
for 1 minute to infuse the flavor. Combine the soy sauce, vinegar,
salt, pepper, and sugar in a small bowl, pour it into the wok and toss
everything together – it should smell really fragrant. Pour in the
Chinese Chicken Stock, bring the soup to a boil, and simmer for 10
minutes. Add the tofu and cook for 3 minutes.
Dissolve the cornstarch in the water and stir until smooth. Mix the
slurry into the soup and continue to simmer until the soup thickens.
Remove the soup from the heat and stir in 1 direction to get a current
going, then stop stirring. Slowly pour in the beaten eggs in a steady
stream and watch it spin around and feather in the broth (it should be
cooked almost immediately.) Garnish the hot and sour soup with chopped
green onions and cilantro before serving.
4-6 servings.
Chinese Chicken Stock:
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water
Put the chicken in a large stockpot and place over medium heat. Toss in
the green onions, garlic, ginger, onion, and peppercorns. Pour about 3
quarts of cold water into the pot to cover the chicken by 1-inch.
Simmer gently for 1 hour, uncovered, skimming off the foam on the
surface periodically.
Carefully remove the chicken from the pot and pass the stock through a
strainer lined with cheesecloth to remove the solids and excess fat.
Cool the chicken stock to room temperature before storing in the
refrigerator, or chill it down over ice first.
Yield: About 2 quarts
HUNAN BEEF
~Shared by Mary S., Nashville, TN
This steak dish is agreeably hot, not overpowering so that your eyes
water. The meat is glazed, not sauced, which makes it most compatible
with softly stir-fried spinach.
1 flank steak, approximately 1 lb. cut in thin diagonal slices
1 clove garlic, peeled
2 T. finely minced ginger
4 fresh chilis, seeds removed, finely minced
Pinch of cayenne pepper
2 T. oil
1/2 cup shredded carrot
MARINADE
3 T. dark soy sauce
1 T. dry sherry
1 T. cornstarch
1/2 lb. spinach
1 1/2 T. oil
1 T. light soy sauce
1 tsp. sugar
1/4 cup chopped peanuts
Marinate the steak for half an hour. While it marinates, heat oil in
the wok and add garlic, swishing it until the clove begins to darken.
discard the garlic. Remove the steak from the marinade, allowing as
much liquid as possible to drip off. Stir-fry the meat in two batches,
stirring briskly to make certain all sides are cooked. Set it aside in
a warm place.
Stir-fry the ginger for thirty seconds and remove it. Fry the chilis by
pressing them down in the oil until they turn blackish. This happens
quickly, in twenty seconds or so; they look burned, but they are not.
Return the ginger to the wok, add the carrot, and stir-fry until the
carrot is coated with oil, ginger, and chilis. reduce the heat to
medium, add 1 T. water, cover, and steam-cook until the carrot is
softened, about two to three minutes. Add the steak, stirring swiftly
to thoroughly combine everything, then remove it to a warm place.
Remove the stems from the spinach, wash it thoroughly, and either pat
it dry with paper towels or spin it dry. Heat the oil in the wok, add
the spinach, and the moment it begins to wilt (in about fifteen
seconds), add the soy sauce and sugar. Stir-fry briskly for another ten
seconds, until the spinach is softened, but not soggy.
To serve: Arrange the spinach on a platter, top it with the steak, and
sprinkle chopped peanuts over all. A mild green vegetable such as
asparagus, green beans, or snow peas is an appropriate counterpoint to
serve with this dish. A fresh chili flower garnish is just right with
Hunan Beef.
Source: Elegant & Easy Chinese Cooking by Iris Nowell
ASIAN NOODLE BEEF BAKE
~Shared by Treva, NC
1 (20- x 14-inch) oven bag
1 tablespoon all-purpose flour
1 (3-oz) pkg beef-flavored ramen noodle soup mix, broken into pieces
3/4 cup water
1/4 cup soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 small red bell pepper, cut into thin strips
8 green onions, cut into 1-inch pieces
1 (1-pound) boneless sirloin steak, cut diagonally into thin strips
Place oven bag in a 13- x 9-inch baking dish. Add flour; twist end of
oven bag, and shake. Add ramen noodle soup mix and next 6 ingredients.
Arrange steak strips in an even layer on top.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
Bake at 350 for 35 minutes or until beef is tender
4 servings
SHRIMP FRIED RICE
~Shared by Treva, NC
Forget take-out and make yourself a quick and easy meal with leftover
rice and quick-cooking shrimp. You can add any chopped vegetables you
have on hand or in the freezer.
4 cups cold boiled rice
2 eggs
1/2 cup shrimp (or other meat; or combination)
1/4 cup scallions, chopped
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon msg (optional)
4 tablespoons peanut oil
1/2 cup peas (optional)
1/2 cup chopped carrots (optional)
1. Beat eggs and scramble them (no milk) in 1 Tbsp oil. Set aside.
2. In wok or heavy frying pay over a high flame, heat 3 Tbsp oil. Add
scallions and saute.
3. Add rice and stir quickly so that rice will not stick to the pan and
will be well coated with oil.
4. Add 2 Tbsp soy sauce, 1/2 tsp sugar and 1/4 tsp msg. Mix well. Now
add shrimp and eggs, mixing and breaking eggs into little pieces in the
rice.
5. If you are adding peas and carrots, do so now. Serve hot. [NOTE:
rice MUST be cold or it will stick together.]
KUNG PAO CHICKEN
~Shared by Treva, NC
In this healthier version of traditional Kung Pao Chicken, the chicken
is stir-fried instead of deep-fried, reducing the fat content.
Serves 3 to 4
Ingredients:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Preparation: Cut the chicken into 1-inch cubes. Combine with the
marinade ingredients, adding the cornstarch last. Marinate the chicken
for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a
small bowl, combine the dark soy sauce, rice wine, and sugar. Set
aside.
Cut the chilies in half so that they are approximately the same size as
the chicken cubes. Remove the seeds. Peel and finely chop the garlic.
Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When
the oil is hot, add the chicken. Stir-fry until it turns white and is
80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry
until aromatic (about 30 seconds). Add the chili peppers and the
Szechuan peppercorn if using. Stir-fry briefly until they turn dark
red.
Add the sauce to the wok. Bring to a boil. Add the chicken back into
the pan. Stir in the peanuts and the green onion. Remove from the heat
and stir in the sesame oil. Serve hot.
MOO GOO GAI PAN
~Shared by Treva, NC
A popular restaurant dish, Moo Goo Gai Pan means "fresh mushrooms with
sliced chicken."
Prep Time: 15 minutes
Cook Time: 7 minutes
3/4 pound boneless, skinless chicken breasts
Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch
Vegetables:
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove
Sauce:
1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
Other:
3 tablespoons oil for stir frying, or as needed
Cut the chicken breasts into thin strips. Add the marinade in the order
given, adding the cornstarch last. Marinate the chicken for about 15
minutes. While the chicken is marinating, prepare the vegetables. Wipe
the mushrooms clean with a damp cloth and cut into thin slices. Rinse
the canned bamboo shoots and water chestnuts to remove any "tinny"
taste and drain thoroughly. Slice and chop the ginger, and peel and
mince the garlic clove. Prepare sauce ingredients and set aside. Heat
wok and then add 2 tablespoons oil. Add the chicken and stir-fry2 until
it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly.
Add the mushrooms and stir-fry for several seconds, then add bamboo
shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick
restir, then make a well in the middle of the wok and add sauce. Cook,
stirring, until the sauce is thickened. Return chicken to wok. Mix
together and serve hot.
*You can also use chicken broth. Just bring it to a boil, add a bit of
rice wine for flavor, and let it simmer for about 5 minutes. Another
variation is to boil the mushrooms in the chicken broth before
stir-frying.
ARMENIAN PIZZAS
(Lahmahjoon)
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound lean ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1/2 green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed (optional)
1 lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
1/3 cup crumbled feta cheese (optional)
1 lime, cut into wedges
1 tablespoon chopped fresh mint
Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt
and pepper, and set aside.
Heat olive oil in large skillet over medium-high heat. Add onion,
garlic, and bell pepper and stir until just beginning to brown. Stir in
the cumin, turmeric, paprika, and fenugreek.
Immediately add the ground lamb. Squeeze lemon wedge over lamb, and
drop the peel into the mixture. Break up the meat and stir until it has
browned. Remove lemon peel.
Stir in the tomatoes, ketchup, and parsley. Continue to simmer until
most of the liquid has evaporated, 10 to 15 minutes. The mixture should
be spreadable but not too wet or the pitas will become soggy.
Arrange pitas on a large baking sheet unless you are baking them
directly on the oven rack. Spoon meat mixture onto pitas and smooth
into an even layer to within 1/8 inch of the edge of the pita. Sprinkle
feta cheese on the meat mixture.
Bake pitas until the edges are slightly crisp and meat is lightly
browned but not dried out, about 10 to 20 minutes depending on whether
pitas are on a baking sheet or on the oven rack. Squeeze lime lightly
over the top, sprinkle with chopped mint and enjoy!
BAINGAN BHARTA
Eggplant Curry
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the
preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and
onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan,
and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno
pepper, and season with salt. Cover, and cook 10 minutes over high
heat. Remove cover, reduce heat to low, and continue cooking about 5
minutes. Garnish with cilantro to serve.
THAI STEAK SKEWERS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 C. brown sugar packed
2 T. lime juice
2 T. soy sauce
1 T. curry powder
1 t. lemon juice
1 (14 oz) can coconut milk divided
1 1/2 t. crushed red pepper flakes divided
2 lb. boneless beef sirloin steak cut into 1/4" slices
2 medium limes halved and thinly sliced
1/4 C. creamy peanut butter
1 T. chopped salted peanuts
In a large resealable bag, combine the first 5 ingredients.
Add 1/4 C. coconut milk and 1 t. pepper flakes. Add steak;
seal bag and turn to coat. Refrigerate 2-4 hours.
Drain and discard marinade. Thread beef onto 16 metal or
soaked wooden skewers, alternately threading beef with lime slices if
desired.
Grill covered over medium hot heat for 6-8 minutes or until desired
doneness turning occasionally.
In a small saucepan combine peanut butter with the remaining coconut
milk and pepper flakes. Heat through.
Transfer to a small bowl; sprinkle with peanuts. Serve with
skewers.
CRISPY CHINESE NOODLES WITH EGGPLANT AND
PEANUTS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 medium eggplant, cubed
1 teaspoon salt
16 ounces fresh Chinese wheat noodles
2 tablespoons sherry
1 tablespoon cornstarch
1/4 cup red wine vinegar
1/3 cup water
1 tablespoon minced fresh ginger root
1 tablespoon white sugar
2 tablespoons vegetarian fish sauce
2 cups sliced onion
3 tablespoons canola oil
4 cloves garlic, minced
1 red bell pepper, julienned
4 tablespoons chopped, unsalted dry-roasted peanuts
1 tablespoon chopped fresh mint (optional)
Place the eggplant cubes into a colander. Add the salt and toss well.
Let the eggplant drain for 15 minutes, then rinse it lightly with
water. Let the eggplant drain again in the colander.
Bring a large pot of water to a boil. Add the noodles and boil them for
about 5 minutes, until they are tender. Drain and rinse well with cold
water. Let the noodles drain in a colander for at least 10 minutes.
Combine the sherry with the cornstarch in a small bowl. Mix well and
set aside.
In a saucepan combine the red wine vinegar, water, ginger, sugar,
imitation fish sauce and onions. Bring the mixture to a boil, turn the
heat to low and let the mixture simmer for 5 minutes.
In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil
over medium-high heat. Add the eggplant, and cook it for 5 minutes,
stirring frequently. Add the garlic and red pepper and cook, stirring
occasionally for 5 minutes more or until the eggplant softens. Add both
the onion-vinegar mixture and the cornstarch-sherry mixture. Cook for 2
to 3 minutes, stirring occasionally. Keep the mixture warm.
In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil
over medium-high heat. When the oil begins to smoke, add the noodles,
then place two or three plates on top of them so that more surface area
will brown. Let the noodles sit over medium-high heat for 5 minutes.
When the noodles have developed a golden brown crust on the underside
remove the plates, turn the noodles over with a spatula and cook them 5
minutes on the other side. Then take the pan off the heat.
Add the peanuts to the eggplant mixture, and spoon it onto plates.
Divide the noodles into four parts, and place them atop the vegetables
and sauce. Sprinkle with mint, if you like, and serve.
CURRIED CHICKEN SALAD CUPS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut
Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon
14 lettuce leaves
In a large bowl combine the first 7 ingredients. In a small
bowl combine the mayonnaise, lemon juice, fennel seed, curry, honey and
cinnamon, add to the chicken mixture and mix well. Serve on
lettuce leaves.
PORK AND SHRIMP LUMPIA
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 Oriental dried mushrooms
3/4 pounds Lean ground pork
1 Med onion, chopped
3 Cloves garlic, minced or pressed
1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
1/3 cup Water chestnuts, chopped
1 tablespoon Soy sauce
1 Egg
Lightly beaten salad oil
Sweet & sour sauce
About 2 doz. lumpia wrappers
Soak mushrooms in warm water to cover for 30 min., then drain. Cut off
and discard stems; finely chop caps. Crumble pork into a wide frying
pan. Add onions and garlic and cook over med high heat, stirring until
meat is browned (about 6 min). Add shrimp, mushrooms, and water
chestnuts and cook for 2 min. Stir in soy. Let cool; then discard
excess pan juices. Fill and fold lumpia, start from a corner Diamond
wise, then roll up folding the sides in, moistening wrapper edges witk
egg to seal. (At this point, you may cover and refigerate for up to 8
hours.) Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan
2-3 minutes. Drain on paper towel. Serve with sweet & sour sauce
CURRY BEEF SOUP
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tablespoons butter
2 onions, chopped
1 pound cubed beef stew meat
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
Melt the butter in a large saucepan. Cook onions and beef cubes until
beef is browned and onions are tender.
Add the beef stock, curry and bay leaves. Cook over low heat for 30
minutes.
Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour
until all is tender. Remove bay leaves, and serve hot.
CHICKEN KATSU WITH TONKATSU SAUCE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Sauce:
1/2 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
pepper to taste
Chicken:
2 cups vegetable oil, for deep-fat frying
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
1 green onion, thinly sliced
For the sauce, stir together the Worcestershire sauce, ketchup, and soy
sauce, and a pinch of pepper to taste. Set aside.
Heat oil in deep-fryer to 350 degrees F (175 degrees C).
Place flour and panko bread crumbs onto separate plates and season with
salt and pepper. Place the beaten egg in a medium bowl. Dip flattened
chicken pieces first into flour, then egg, and lastly bread crumbs.
Fry breaded chicken breasts in preheated oil until golden brown and no
longer pink in center, about 8 minutes. Transfer to a paper towel-lined
plate to absorb excess oil. Slice chicken into thin strips and top with
a drizzle of sauce and a sprinkling of sliced green onions. Serve
remaining sauce on the side for dipping
CHAKIN SUSHI
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup sushi rice, or Japanese short-grain white rice
3 eggs, beaten
1/4 teaspoon salt
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons black sesame seeds
6 sprigs Italian parsley with long stems
In a saucepan bring water to a boil. Add rice and stir. Reduce heat,
cover and simmer for 20 minutes. Once cooked, spoon rice into a large
bowl and allow to cool until it is cool enough to handle.
Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom
of a skillet with vegetable oil, and place over medium heat. Once hot,
pour in 1/6 of the egg mixture and spread evenly over the bottom of the
pan. Cook until the egg has just firmed, then carefully flip over and
cook for a few more seconds to firm the other side. Repeat with
remaining egg to create 6 thin sheets.
Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl.
Microwave for a few seconds until the mixture is hot; stir until the
sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
To assemble, place a large spoonful of rice into the center of each egg
sheet. Fold into a square, and tie with a sprig of Italian parsley to
secure.
CHINESE HAPPY FAMILY
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 skinless, boneless chicken breast halves - cut into strips
2 tablespoons olive oil
1 onion, sliced
1 red bell pepper, seeded and cubed
1 yellow bell pepper, seeded and cubed
1 (15 ounce) can baby corn, drained
1 tablespoon white sugar
1 (16 ounce) package frozen stir-fry vegetables
1 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
Preheat an indoor grill, and coat with cooking spray. Place the chicken
strips on the grill, and cook for about 7 minutes. Allow them to cool
slightly, then cut into cubes.
While the chicken is cooking, heat the oil in a large skillet over
medium heat. Place the onion rings in the skillet, and cook for a few
minutes.
Add the red and yellow pepper, baby corn, and the stir-fry vegetables.
Increase the heat to medium-high; cook and stir for about 15 minutes.
Sprinkle in the sugar and salt. Stir in the chicken. Dissolve the
cornstarch in water, and pour into the skillet along with the soy
sauce. Cook and stir until the sauce thickens.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
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TERIYAKI
PORK RIBS
No need to make a big batch of tangy ribs when you're cooking for two.
Start with a few ingredients in a slow cooker, and come home to a
fabulous dinner.
Prep Time: 5 Min
Total Time: 7 Hr 5 Min
Makes: 2 servings
INGREDIENTS
3/4 to 1 lb boneless country-style pork ribs
1/2 teaspoon garlic-pepper blend
1/4 teaspoon ground ginger
1/4 cup teriyaki baste and glaze
2 tablespoons chili sauce or ketchup
2 tablespoons pineapple preserves
DIRECTIONS
1. Spray 1 1/2-quart slow cooker with cooking spray. Trim fat from
ribs, and cut in half to fit slow cooker. Sprinkle ribs with
garlic-pepper blend and ginger; place in slow cooker.
2. In small bowl, mix remaining ingredients; pour over ribs.
3. Cover; cook on Low heat setting 7 to 8 hours.
4. Remove ribs from slow cooker. Skim off and discard fat from surface
of liquid in slow cooker. Stir mixture well; serve with ribs.
High Altitude (3500-6500 ft): No change.
Source: Pillsbury
THAI CHICKEN PASTA
Makes: 4 servings
Start to Finish: 20 minutes
Ingredients
8 ounces dried angel hair or vermicelli pasta
3 cups cooked chicken cut into strips
1 14-ounce can unsweetened coconut milk
1 teaspoon Thai seasoning
1/4 cup roasted peanuts
2 tablespoons snipped fresh cilantro
Directions
1. Cook pasta according to package directions. Drain and return pasta
to pan
2. Meanwhile, combine chicken, coconut milk, and Thai seasoning in a
large skillet. Cook and gently stir over medium heat until mixture is
heated through. Pour hot chicken mixture over cooked pasta in pan. Add
peanuts and cilantro. Toss gently to coat.
Nutrition Facts
Calories 644,
Total Fat (g) 31,
Saturated Fat (g) 19,
Monounsaturated Fat (g) 5,
Polyunsaturated Fat (g) 4,
Cholesterol (mg) 93,
Sodium (mg) 236,
Carbohydrate (g) 47,
Total Sugar (g) 2,
Fiber (g) 2,
Protein (g) 42,
Vitamin A (DV%) 0,
Vitamin C (DV%) 0,
Calcium (DV%) 3,
Iron (DV%) 23
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
BENIHANA JAPANESE FRIED RICE
Serves 4
4 cups cooked rice or 1 cup uncooked rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely diced
2 eggs, beaten
1/2 cup onion, diced
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper
1. Cook rice following instructions on package (Bring 2 cups water to a
boil, add rice and a dash of salt, reduce heat and simmer in covered
saucepan for 20 minutes).
2. Pour rice into a large bowl to let it cool in the refrigerator.
3. Scramble the eggs in a small pan over medium heat.
4. Separate the scrambled chunks of egg into small pea-size bits while
cooking.
5. When rice has cooled to near room temperature, add peas, grated
carrot, scrambled egg and diced onion to the bowl.
6. Carefully toss all of the ingredients together.
7. Melt butter in a large frying pan over medium/high heat.
8. When butter has completely melted, dump the bowl of rice and other
ingredients into the pan and add soy sauce plus a dash of salt and
pepper.
9. Cook rice for 6-8 minutes over heat, stirring often.
Source: Top
Secret Recipes
MANDARIN CHICKEN
This tastes a lot like Panda's Mandarin Chicken. Theirs is sweeter than
this so add extra sugar if you prefer.
Serves 4.
4 boneless skinless chicken thighs (1lb)
vegetable oil cooking spray
1/3 cup sugar (or more, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch
1. Spray chicken thighs with vegetable oil spray.
2. Grill chicken thighs 4-6 minutes per side or until done (chicken
should be brown in spots).
3. Chop chicken into bite size pieces, set aside.
4. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a
small saucepan.
5. Heat over medium until sugar is dissolved, stirring often.
6. Bring to boil.
7. Combine cornstarch and water.
8. Add to sauce pan, stirring often.
9. Reduce heat and simmer 4-6 minutes or until sauce thickens.
10. Pour chicken into a large frying pan over medium heat.
11. Heat until chicken sizzles, then reduce heat and pour sauce over
the chicken.
12. Heat through.
13. Serve over white rice.
Nutrition: Amount Per Serving %DV
Calories 246
Calories from Fat 37 (15%)
Total Fat 4.2g 6%
Saturated Fat 0.6g 3%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 34mg 11%
Sodium 1044mg 43%
Potassium 196mg 5%
Total Carbohydrate 37.3g 12%
Dietary Fiber 0.2g 0%
Sugars 33.7g
Protein 15.6g 31%
KUNG PAO CHICKEN
This is very good. I normally use chicken thighs, and double the sauce
ingredients so it can flavor up the rice, too.
1 lb boneless skinless chicken breast, cut into 1 inch pieces (I use
chicken thighs)
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to taste, I use max amt)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot
Optional: Additional chopped green onions, for garnish
Place chicken in small bowl. Toss with cornstarch to coat. Heat oil in
large non-stick skillet or wok on medium heat. Add chicken. Stir fry 5-
7 minutes or until no longer pink in center. Remove from heat. Add
onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds.
Remove from heat. Combine vinegar, soy sauce and sugar in small bowl.
Stir well. Add to skillet. Return chicken to skillet. Stir until
chicken is well coated. Stir in nuts. Heat thoroughly, stirring
occasionally. Serve over hot rice.
Serves 4.
MOGUL-STYLE FRIED CHICKEN
Makes 4 servings
Mogul refers to the Mongols who invaded India over four hundred years
ago. Their luxurious lifestyle brought rich cooking, including ghee or
clarified butter.
Ingredients:
1 teaspoon Garam Masala, divided (recipe follows, may use store-bought)
1/2 cup unsalted butter
1 egg, beaten
3 cloves garlic, minced, divided
2 teaspoons minced fresh ginger
1/2 teaspoon turmeric, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves or thighs (1 pound), pounded
to 1/4-inch thickness
1/2 cup chopped onion
2 tablespoons shredded unsweetened coconut*
3/4 cup plain yogurt
1/4 cup whipping cream
*Sweetened coconut that has been rinsed with boiling water can be
substituted.
Preparation:
1. Prepare Garam Masala. Set aside.
2. To prepare clarified butter or ghee, melt butter in small skillet
over low heat. Remove from heat. Skim off and discard white foam that
forms on top. Skim off clear clarified butter and reserve. Discard
white milk solids.
3. Blend egg, 1/2 teaspoon garlic, 1-1/2 teaspoons ginger, 1/2 teaspoon
Garam Masala, 1/4 teaspoon turmeric and 1/4 teaspoon salt in shallow
bowl. Dip chicken in mixture; turn to coat.
4. Heat clarified butter in large skillet over medium-high heat. Add
chicken. Cook 4 to 5 minutes per side or until golden brown and no
longer pink in center. Remove chicken from skillet; drain on paper
towels.
5. To prepare sauce, pour off all but 2 tablespoons clarified butter
from skillet. Reduce heat to medium. Add onion. Cook and stir 3 to 5
minutes or until soft and golden.
6. Add coconut, remaining garlic, remaining 1/2 teaspoon ginger, 1/2
teaspoon Garam Masala, 1/4 teaspoon turmeric and 1/4 teaspoon salt.
Cook and stir 30 seconds.
7. Remove skillet from heat. Place yogurt in small bowl. Stir in
several spoonfuls hot mixture. Stir yogurt mixture into sauce.
8. Add chicken; turn to coat. Heat over low heat until heated through.
Remove chicken to serving dish. Stir cream into sauce. Do not boil.
Spoon sauce over chicken.
Garam Masala
Makes about 3 tablespoons
2 teaspoons cumin seeds
2 teaspoons whole black peppercorns
1-1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
3/4 teaspoon whole cloves
1/2 teaspoon whole cardamom seeds, pods removed
1 cinnamon stick, broken
Preparation:
1. Preheat oven to 250°F. Combine all ingredients and spread on baking
sheet; bake 30 minutes, stirring occasionally. Grind warm spices in
spice mill or clean coffee grinder. Store in refrigerator in tightly
covered glass jar.
Note:
Prepared Garam Masala can also be purchased at large supermarkets in
the specialty foods aisle or in specialty grocery stores.
Source: TLC - The Learning Channel
ASPARAGUS CRAB MEAT SOUP
This is a delicious and elegant way to sample Vietnamese cooking.
Ingredients:
4 Cup Chicken Broth
1 tbsp Freshly Ground Black Pepper
4 tsps Fish sauce (Nuoc Mam)
2 tbsps Cornstarch (dissolved in 2 tbsps water)
1/2 tsp Sugar
1/4 tsp Salt
1 Egg, Lightly Beaten
1 tbsp Vegetable Oil
15 Oz White Asparagus Spears, Cut (save liquid)
6 Shallots (chopped)
2 Garlic Cloves (chopped)
8 Oz Fresh Or Canned Lump Crab
1 tbsp Shredded Coriander, garnish
1 Scallion (Sliced thin), garnish
Freshly ground black pepper, garnish
Preparation:
1. In a medium cooking pot, combine the broth, 2 tsps of the fish
sauce, the sugar and salt. Bring to a boil. Reduce the heat and simmer.
2. Meanwhile, heat the oil in a skillet. Add the shallots and garlic
and stir-fry until aromatic. Add the crab meat, the remaining 2 tsps
fish sauce and black pepper to taste. Stir-fry over high heat for 1
minute. Set aside.
3. Bring the soup to a boil. Add the cornstarch mixture and stir gently
until the soup thickens and is clear. While the soup is actively
boiling, add the egg and stir gently. Continue to stir for about 1
minute. Add the crab meat mixture and asparagus with its canning
liquid; cook gently until heated through.
4. Transfer the soup to a heated tureen. Sprinkle on the coriander,
scallion and freshly ground black pepper. Serve.
INDONESIAN BEEF BRISKET
Ingredients:
3 lb. Beef brisket
3 cloves of garlic, minced
3 Onions, sliced
3 med Carrots, sliced
2 Hot peppers, sliced
3 Tomatoes, cubed
2 cup Celery, sliced
1 cup Ketchup
Preparation:
1. Boil brisket for 3 hours. After 2 1/2 hours, combine
garlic, onions cook at medium heat for 1/2 hour.
2. Add the rest of ingredients; continue cooking for another 1/2 hour.
3. Serve with rice.
CHICKEN WITH WATER CHESTNUTS
Yield: 4 Servings
Ingredients
1/2 lb Boneless chicken breasts skinned
1 Egg white
1 ts Salt
2 ts Cornstarch
1/2 lb Water chestnuts, fresh or canned (drained weight)
1/2 c Peanut oil
1 tb Finely chopped garlic
2 ts Finely chopped ginger
1 tb Chili bean sauce
2 tb Dark soy sauce
2 ts Rice wine or dry sherry
2 ts Sugar
1/2 ts Salt
2 ts Sesame oil
Instructions
1. CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white,
salt and cornstarch in a small bowl and put the mixture into the
refrigerator for about 20 minutes.
2. If you are using fresh water chestnuts, peel them. If you are using
canned water chestnuts, drain them well and rinse in cold water.
3. Coarsely chop the water chestnuts. Heat a wok or large saute pan
until it is hot and add the oil. When it is moderately hot, add the
chicken cubes and stir to keep them from sticking.
4. When the chicken pieces turn white, about 2 minutes, quickly drain
the chicken and all the oil into a stainless steel colander set in a
bowl.
5. Clean the wok and reheat. Return 2 tablespoons of oil to the wok,
add the garlic and ginger, and stir-fry for 30 seconds.
6. Then add the water chestnuts, chili bean sauce, soy sauce, rice
wine, sugar and salt and continue to stir-fry for 1 minute. Return the
chicken to the wok and continue to cook for another 2 minutes.
7. Add the sesame oil, give the mixture a final stir, and serve at once.
BALINESE-STYLE PORK
Delicious, easy-to-make saucy meat dish perfect with rice.
Serves 4.
Ingredients
500 g/1 lb pork neck
2 tablespoons oil
4 shallots or 1 small onion, finely chopped
1 teaspoon finely grated garlic
2 teaspoons finely grated ginger
6 thin slices ginger root
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon light soy sauce
1/4 teaspoon ground black pepper
2 fresh hot chillies, sliced
125 ml/4 fl oz/1/2 cup hot water
Directions
Cut pork into thin slices, then into small dice. Heat oil and cook
onion and garlic over low heat, stirring occasionally, until soft and
golden. Add ginger and pork and stir-fry over high heat until pork is
no longer pink.
Add sauces, pepper, chillies and hot water. Cover and simmer for 10
minutes, then uncover and cook until sauce is reduced. Serve with rice.
Source: Excerpted from Encyclopedia
of Asian Food by Charmaine Solomon, 1998
GINGER PORK WITH PEANUTS
(Meang Lao)
The combination of ground pork, ginger, garlic and roasted peanuts make
this an enchanting dish.
Serves 6 to 8.
Ingredients
2 tablespoons vegetable oil
5 large garlic cloves, thinly sliced
4 large shallots, thinly sliced
1/2 pound ground pork
3 tablespoons tamarind juice
6 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons peeled, finely chopped ginger
1/2 cup peanuts, roasted and coarsely ground
1 bunch (40-50 leaves) Chinese spinach or other smooth, flat-leaved
spinach (optional)
Cilantro sprigs and sliced red bell pepper, for garnish (if not using
the spinach)
Directions
Heat the oil in a large skillet over medium-high heat and fry the
garlic and shallots until crisp and brown but not burned, about 30
seconds. Remove with a slotted spoon and set aside.
In the same pan, brown the pork, breaking it apart as it cooks, about 3
minutes. Stir in the tamarind juice, sugar and salt. Stir in the fried
garlic and shallots and the ginger. Lower the heat to medium and cook
for 3 minutes more, or until the liquid has almost evaporated. Stir in
the peanuts. Remove from the heat and set aside.
If you want to make little packets, dip the spinach leaves in boiling
water to blanch and lay out on a towel to drain. Place a teaspoonful of
the pork mixture in the center of each leaf, and fold over both sides
of the leaf and then fold the top and bottom over. Arrange seam side
down on a platter. If you decide to forgo the packets, put the pork
mixture in a serving bowl and garnish with cilantro and red peppers.
Serve warm or at room temperature with rice.
Source: Excerpted from The
Elephant Walk Cookbook by Longteine De Monteiro (1998)
SPICY SESAME NOODLES
Yield: Makes 6 servings
Soba is a Japanese noodle made from buckwheat flour with a different
taste and texture from the kind of spaghetti most familiar to
Americans. Noodles of all sorts are extremely popular in Japan, eaten
in soups or with sauces and with a great deal of noise. Eating noodles
quietly is considered insulting–so slurp loudly and enjoy!
Ingredients:
6 ounces uncooked dry soba (buckwheat) noodles
2 teaspoons dark sesame oil
1 tablespoon sesame seeds
1/2 cup fat-free reduced-sodium chicken broth
1 tablespoon creamy peanut butter
4 teaspoons reduced-sodium soy sauce
1/2 cup thinly sliced green onions
1/2 cup minced red bell pepper
1-1/2 teaspoons finely chopped, seeded jalapeño pepper
1 clove garlic, minced
1/4 teaspoon red pepper flakes
Preparation:
1. Cook noodles according to package directions. (Do not overcook.)
Rinse noodles thoroughly with cold water to stop cooking and remove
salty residue; drain. Place noodles in large bowl; toss with oil.
2. Place sesame seeds in small skillet. Cook over medium heat about 3
minutes or until seeds begin to pop and turn golden brown, stirring
frequently. Remove from heat; set aside.
3. Combine chicken broth and peanut butter in small bowl with wire
whisk until blended. (Mixture may look curdled.) Stir in soy sauce,
green onions, bell pepper, jalapeño pepper, garlic and red pepper
flakes.
4. Pour mixture over noodles; toss to coat. Cover and let stand 30
minutes at room temperature or refrigerate up to 24 hours. Sprinkle
with toasted sesame seeds before serving.
Nutritional Information:
Serving Size: about 3/4 cup
Sodium 358 mg
Protein 6 g
Fiber 1 g
Carbohydrate 24 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 23 %
Calories 145
Dietary Exchange:
Vegetable 1/2
Starch 1-1/2
Fat 1/2
Source: TLC - The Learning Channel
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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