Club Food

Spicy Chicken with Peanuts

Posted by swm56 6/11/01 9:35:23 am

Source: Recipe courtesy of Great Food-Ken Hom

3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch
chunks
3/4 cup roasted peanuts

Sauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil

Heat a wok over a high heat.
Add the oil and chilies and
stir-fry for a few seconds (you may remove the chiles when they
turn black or leave them in).
Next add the chicken and peanuts, and
stir-fry for 1 minute.
Remove the chicken, peanuts and chilies from
the wok and drain in a colander.
Put all the sauce ingredients
except the sesame oil into the wok.
Bring to a boil and then turn
the heat down.
Return the chicken, peanuts, and chiles to the wok
and cook for about 3-4 minutes in the sauce, mixing well.
Finally,
add the sesame oil.
Give the mixture a good stir and remove the
chiles, if you prefer; serve immediately.

Rainbow Peanut Noodles

Posted by Beck in Colo

Source: Asian Noodles by Nina Simonds

This is one of our summer favorites, when it’s too hot to
cook!

1/2 pound thin noodles, such as linguini, cooked
until tender, rinsed with cold water, drained
and
tossed with 1 teaspoon sesame oil
5 carrots, peeled and grated
2 cucumbers (English/Seedless preferred), peeled, halved
lengthwise, seeded, shredded and squeezed
dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded and cut into thin strips (about 1
cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing (recipe follows)

Arrange noodles in large serving bowl.
Arrange vegetables in
concentric circles over the noodles and pile the chicken in the
center.
Sprinkle the scallions on top.
Serve chilled or at room
temperature with the Peanut Dressing.
Serves 6.

Of course, I sometimes just toss everything together in a large
bowl.

Chinese Peanut Dressing

Can be served with vegetable or noodle salads or a
go-with-everything dipping sauce.

1 (1/2-inch) thick slice fresh ginger,
peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek),
or to taste
1/2 cup smooth peanut butter or more
if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more
if necessary

In a food processor fitted with a metal blade, finely chop the
ginger and garlic.
Add the remaining ingredients in the order
listed and process until smooth.
The dressing should be the
consistency of heavy cream.
If it’s too thick, add more
water/broth.
If it’s too thin, add more peanut butter.

Makes about 1 3/4 cups.
Keep refrigerated in a covered container
and should last about 2 to 3 weeks.

Satay Beef (China)

1 pound beef tenderloin
5 tablespoons water
1 teaspoon cornstarch
3 1/2 teaspoons soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 clove garlic, crushed
1 tablespoon dry sherry
1 tablespoon satay sauce
1 teaspoon curry powder
1/2 teaspoon sugar
Scallions, if desired

Remove and discard fat from meat.
Cut meat across the grain into
thin slices.
Flatten each slice slightly by pressing with fingers.
Combine 3 tablespoons of the water, the cornstarch, 1 1/2 teaspoons
of the soy sauce and the sesame oil in medium bowl.
Mix in meat.
Let stand 20 minutes.

Heat vegetable oil in wok over high heat.
Add half of the meat
to wok, spreading out slices so they do not overlap.
Cook slices on
each side just until light brown, 2 to 3 minutes.
Remove meat from
wok.
Repeat with remaining meat, then remove it from wok.
Add onion
and garlic to wok.
Stir fry until onion is soft, about 3 minutes.
Combine remaining 2 tablespoons water, 2 teaspoon soy sauce, the
sherry, satay sauce, curry powder and sugar.
Add mixture to onions.
Cook and stir until liquid boils.
Mix in meat.
Garnish with thinly
sliced scallions, if desired.

Scallion Curls

6 to 8 fresh scallions
Cold water
10 to 12 ice cubes

Trim bulbs from onions at point where stems begin to turn green.
Trim remaining stems to a length of about 4 inches, cutting off
tops if necessary.
Reserve bulbs and remaining tops for another
use.
Using sharp scissors, cut each section of the green stems
lengthwise into very thin strips down tot he beginning of the stem.
Cut about 6 to 8 strips in each stem section.
Fill a medium-size
bowl about half full of cold water.
Place scallions in water.
Add
ice cubes.
Refrigerate until onions curl, about 1 hour.

Drain onion curls, then use as garnish.

Peppered Long Beans

Posted by Olga 8/6/02 7:58:05 am

Chinese long beans are about 1 to 3 feet long and taste like
green beans without strings.
They’re sold year-round in
approximately 1-pound bunches.
They come in either light or dark
green.
I like the dark green ones, the more tender of the two.
Cook
as you would green beans.

Serves 4

2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoons Szechuan peppercorns, slightly crushed
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed

In a large skillet, bring all of the ingredients, except the
beans, to a boil; continue to boil until reduced by half.
Add the
beans, cover, and cook for 2 minutes.
Remove the cover; continue to
cook over medium heat, stirring occasionally, until the beans are
tender yet still crisp, about 5 minutes.

Transfer the cooked beans to a serving dish.
Continue to cook
the liquid in the skillet until it is reduced to 1/3 cup.
Pour the
sauce over the beans and serve immediately.

Pot Sticker

Posted by Cookin’Mom

Preparation time: About 1 hour
Cooking time: About 1 hour (about 15 minutes per batch)

Traditional pot stickers are delicious, but they do take time to
make.
It isn’t hard to speed up the
preparation, though — instead of using home
made wrappers, just start with the purchased ones (gyoza) sold in
some grocery stores and Asian markets.

2 small whole chicken breasts (about 3/4 pound
each), skinned, boned, and split
1/4 cup sesame oil
1 cup finely chopped celery
1/2 cup chopped green onions (including tops)
3 tablespoon dry sherry
2 tablespoons cornstarch
1 teaspoon granulated sugar
1/2 teaspoon salt
1 (14 ounce) package pot sticker wrappers (gyoza)
or wonton skins
1/4 cup salad oil
1 cup water
Rice wine vinegar, soy sauce, and chili oil

Rinse chicken and pat dry, then chop finely.
Place in a bowl and
stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and
salt.

Set out 6-8 wrappers at a time; keep remaining wrappers tightly
covered.
Mound 2 teaspoons of the filling on each wrapper.
To shape
each pot sticker, fold dough in half over filling.
Pinch about 1/2
inch of curved edge closed; continue to pinch closed, forming 3
tucks along dough edge, until entire curve is sealed.
Set pot
sticker down firmly, seam side up, so it will sit flat.
Cover
lightly until all pot stickers are shaped.

At this point, you may place pot stickers in a single layer on a
baking sheet and freeze until hard, then transfer to a heavy
plastic bag, seal, and return to freezer for up to one(1) month.
Cook without thawing as directed below.*

For fresh pot stickers, place a wok over medium heat; when wok
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
pot stickers, seam side up.
Cook until bottoms are golden brown
(5-7 minutes).

Pour in 1/4 cup water; reduce heat to low, cover, and cook until
liquid is absorbed (6 to 10 more minutes).
Remove from wok and keep
warm.
Repeat to cook remaining pot stickers, using remaining salad
oil and water.

Offer pot stickers with vinegar, soy, and chili oil on the side
for dipping.
Makes about 4 dozen pot stickers (about 10
servings).

*For frozen pot stickers, place wok over medium heat; when work
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
frozen pot stickers, seam side up.
Cook until bottoms are golden
brown (8 to 10 minutes).
Pour in 1/3 cup of regular-strength
chicken broth and immediately cover wok tightly.
Reduce heat to low
and cook for 15 minutes.

Uncover and continue to cook until all liquid is absorbed.
Remove from wok and keep warm.
Repeat to cook remaining pot
stickers, using remaining salad oil and broth.

Shrimp Filling

Shell, de-vein, and finely chop 1/2 pound medium-size raw
shrimp.

Combine shrimp with:

1/2 pound lean ground pork
1 cup finely shredded cabbage
1/4 cup minced green onion (including tops)
1/4 cup chopped mushrooms
1 clove garlic (minced or pressed)
1/2 teaspoon salt
2 tablespoons oyster sauce or soy sauce

Mix well.

Penang Rice Noodles

Posted by swm56 6/11/01 10:22:40 am

Serves 2 as a main course or 4 as an accompaniment.

8 ounces (225g) dried rice noodles (see below)
2 tablespoons peanut oil
1 large onion, thinly sliced
4 green onions, cut diagonally into 1-inch (2.5-cm) pieces
2 tablespoons coarsely chopped garlic
8 ounces Chinese greens such as bok
choy (see below) cut into 1-inch (2.5-cm)
pieces
6 ounces (175 g) fresh Chinese yellowor green chives,
or fresh chives, cut into 1-inch (2.5-cm)
pieces
1 tablespoon Shaoxing rice wine (see below) or dry sherry
2 tablespoons light soy (see below)
2 tablespoons vegetarian
oyster-flavored sauce (see below) or dark soy sauce (see below)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces (175 g) bean sprouts
2 teaspoons sesame oil

Soak the rice noodles in a bowl of warm water for 2 minutes.
Then drain them in a colander or sieve.
Heat a wok or large skillet
over a high heat until it is hot.
Add the oil and, when it is very
hot and slightly smoking, add the onion, green onions, garlic,
Chinese greens, and Chinese chives.
Stir-fry for 4 minutes.
Then
add the noodles, rice wine or sherry, light soy sauce, oyster sauce
or dark soy sauce, salt and pepper and continue to stir-fry for 2
minutes.
Add the bean sprouts and continue to cook for 2 minutes.
Finally, drizzle in the sesame oil and give the mixture a good
stir.

Serve at once.

Dried Rice Noodles are opaque white and come in a variety of
shapes.
One of the most common examples is rice-stick noodles,
which are flat and about the length of a chopstick.
They can also
vary in thickness.
Light soy sauce is light in color, but it is
full of flavor and is the better one to use for cooking.
It is
saltier than darksoy sauce and is known in Chinese grocers as
Superior Soy.
Vegetarian oyster-flavored sauce can be bought in
Chinese grocers and supermarkets.
Despite its name, it does not
have a fishy taste.
It is full of rich flavor and is used in
cooking and as a condiment, diluted with a little oil, for
vegetables, poultry and meats.

Mia’s Asian Chicken Salad

Posted by Cookin’Mom April 2001

Source: by Chef Brad Grafton – Bluff View Art District,
Chattanooga, Tennessee Specialty Recipe

Thai Dressing
1 cup soy sauce
1 cup rice vinegar
1/2 cup brown sugar
1/4 cup sesame oil
2 teaspoons ginger
2 teaspoons garlic
4 green onions, minced
1 bunch cilantro, minced
1 teaspoon chili paste

Marinate chicken breast with Thai dressing for 4 hours and cook
on grill.

Makes 3 cups.

Salad
Napa cabbage
Carrot peel
Green onions
Cooked rice noodles
Thai dressing

Serve grilled chicken on top of salad with dressing drizzled
over.

Peanut Sauce

Posted by jerseyjan 6/9/01 4:33:56 pm

This sauce is versatile; I use it as a salad dressing, dipping
sauce, stir-fry sauce, and marinade.
It’s great
with chicken! Love it with Thai Chicken Satay.

2 tablespoons peanut oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 cup fresh lime juice
1/4 cup light soy sauce
2/3 cup crunchy or smooth peanut butter
1/3 cup coconut milk
1/4 cup coriander, chopped

Cook onion and garlic in the peanut oil till translucent.
Add
all other ingredients and simmer 10 minutes.

Pungent Javanese Beef (Semur Daging)

“Semur” means “braise” or “stew” with sugar, soy sauce, clove,
nutmeg and pepper.
Serve with hot boiled rice.

1 large onion, minced
2 cloves garlic, minced
2 teaspoons minced ginger root
2 tablespoons vegetable oil
1 (1 1/2 pound) beef boneless chuck, tip or
round, cut into 1 1/2-inch cubes
1 1/4 cups water
1 tablespoon tamarind powder or pulp or
2 tablespoons lemon juice
2 tablespoons dark soy sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Hot cooked rice

Cook and stir onion, garlic and gingerroot in oil in 10-inch
skillet over medium heat until onion is tender; remove with slotted
spoon.
Add beef to skillet.
Cook, stirring frequently, until all
liquid is evaporated, and beef is brown, about 25 minutes.

Stir in onion mixture and remaining ingredients except rice.
Heat to boiling; reduce heat.
Cover and simmer, stirring
occasionally, until beef is tender and sauce is thickened, about 1
1/2 hours.
Skim off fat.

Serve with rice.

Mongolian Chicken

1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oil

Marinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepper

Cut chicken or pork into pieces about 1 inch by 1/2 inch.
Sprinkle marinade ingredients on chicken and mix well.
Marinate 1
hour or overnight.

Mix hoisin sauce, red pepper, ketchup, and stock; set aside.
Heat wok and add oil.
Stir-fry garlic 30 seconds.
Add meat;
stir-fry 3 minutes over high heat.
Add sauce mixture; mix well.
Cover; cook 1 minute.
Add onion and bean sprouts; stir-fry 1
minute.
Add sesame oil.
Mix well and serve.

Serves 4.

Mongolian Beef

1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed rice

IIf cellophane noodles are used, prepare them first, following
directions on the package.
Deep fry, according to package.
Slice
beef thinly into 1 1/2 x 1/2-inch pieces.
Slice carrots, onions and
green pepper into thin strips.
Cut the whole green onions into
halves or thirds and slice lengthwise into strips.

In a small pan, combine oyster sauce, sesame oil, white wine,
salt, pepper, Hoisin sauce and hot red pepper sauce.
Heat to simmer
and set aside.

In a wok or heavy frying pan, add peanut oil and heat until
very, very hot.
Stir-fry beef and garlic for 1 minute.
Add carrots,
onions, green peppers and cook for 2 minutes.
Add the sauce mixture
and stir.

Combine 1/2 cup warm water and cornstarch and add to the
mixture, stirring until thickened.
Place on deep fried cellophane
noodles or white rice.

Variations: Can use fresh small cubes of chicken, thinly sliced
barbecued pork.

Pearl Meatballs

3/4 cup sweet rice
1 pound ground lean pork
2 green onions, chopped
1 egg white
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sherry wine
2 tablespoons cornstarch
5 water chestnuts, chopped

Soak sweet rice overnight, drain and set aside.

Mix pork with remaining ingredients.
Form balls about 1-inch in
diameter.
Roll meatballs in sweet rice until all are covered.
Place
balls in a steamer for 30 minutes.

Malaysian Omelet (Telurdadar Biasa)

Malaysians serve this omelet in thin wedges.

2 cups mixed thinly sliced eggplant,
green bell pepper and onion
1 tablespoon peanut oil
1 medium onion, minced
1 green chile, seeded and finely chopped (about 1 tablespoon)
1 red chile, seeded and finely chopped (about 1 tablespoon)
1 clove garlic, minced
2 tablespoons peanut oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper

Cook 2 cups vegetables in 1 tablespoon oil until tender;
reserve.
Cook chopped onion, chiles and garlic in 2 tablespoons oil
in 10-inch skillet until tender.
Mix eggs, salt and pepper; pour
into skillet.
Cover and cook over low heat until eggs are set and
light brown on bottom, about 8 minutes.
Cut eggs into wedges; spoon
reserved vegetable mixture over omelet.

Yields 4 servings.

Mango Cream

Serve in small bowls along with thin cookie or wafers.

1 ripe mango, pared and cut into pieces
1 cup chilled whipping cream
2 tablespoons granulated sugar
1/4 cup toasted sliced or slivered almonds

Place mango in blender container.
Cover and blend until smooth,
about 10 seconds.
Beat whipping cream and sugar in chilled bowl
until stiff.
Fold mango into whipped cream a few times for swirled
effect.
Sprinkle with almonds.

Yields 6 servings.

Peanut Sauce

1 small onion, finely chopped
1 tablespoon vegetable oil
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepper

Cook and stir onion in oil in 1 1/2-quart saucepan until tender.
Remove from heat.
Stir in remaining ingredients; heat over low heat
just until blended.
Be careful as this sauce will separate if it is
overcooked.

Dandan Mian (Spicy Peanut Noodles)

Posted by WingsFan91 9/5/2001 8:19
am

Dandan are wooden buckets, one on each end of a pole carried
across the shoulders, from which vendors used to sell this snack in
the streets of Chengdu.

1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts

Boil the noodles.
Combine tahini, Sichuan pepper, garlic, sugar,
vinegar, soy sauce, and sesame oil.

When the noodles are done, drain and toss them with the tahini
mixture.
Sprinkle crushed roasted peanuts on top before
serving.

Coconut Milk

1 cup chopped fresh coconut*
1 cup hot water

Place coconut and hot water in blender container.
Cover and
blend on high speed until coconut is finely chopped.
Strain through
several layers of cheesecloth.
Cover and refrigerate no longer than
48 hours.

* To open coconut, puncture eyes of coconut with ice pick; drain
liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove
from oven.
Tap shell with hammer to open.
Cut meat out of shell.
Pare brown skin from coconut meat.

Custard Tarts

3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening or lard
4 to 6 tablespoons hot tap water
3 eggs
1/3 cup granulated sugar
1 1/2 cups milk

Combine flour and 1/2 teaspoon of the salt in mixing bowl.
Cut
in shortening until mixture resembles bread crumbs.
Mix in enough
water to form a dough that sticks together.
Shape dough into ball.
Cut in half.
Roll out each half on lightly floured surface until
1/8-inch thick.
Cut 12 circles from each half using fluted cookie
cutter 3 inches in diameter.
Fit pastry circles into greased muffin
cups, pressing sides so they reach rims.

Beat eggs with whisk.
Stir in sugar and remaining 1/2 teaspoon
salt.
Gradually blend in milk.
Spoon about 2 tablespoons egg
mixture into each pastry.
Bake in preheated 350 degree F oven until
knife inserted in center of custards comes out clean, 25 to 30
minutes.

Remove tarts from pans.
Cool on wire racks.

Makes 24.

Candied Banana Fritters (Asian)

5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seeds

Batter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin
batter)

6 cup oil for deep-frying (or less if desired)

Mix together the sugar and water.
Set aside.

Beat the egg in a bowl.
Add the cornstarch, flour, and water,
and blend well.

Cut a banana on the diagonal into 5 pieces.
Sprinkle some added
flour onto it and coat the pieces in the flour batter using your
fingers.
Repeat for each banana.

Heat wok and add oil for deep-frying.
When oil is hot, drop the
bananas into the hot oil and add a few pieces at a time, turning
them once, until they are golden brown.
Remove and drain on paper
towels.

Heat frying pan and add 1 tablespoon of oil.
Quickly re-stir the
sugar and water mixture, and add to the frying pan.
Stir the
mixture on low heat until the sugar dissolves and turns into a
syrup.
Turn off the heat and add the bananas.
Mix carefully and
serve immediately.
Sprinkle sesame seeds over the bananas just
before serving.

Asian Honey-Tea Grilled Shrimp

1 1/2 pounds medium shrimp, peeled, de-veined
Salt
2 scallions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon peeled, finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper

In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger
and pepper, to make marinade.
Remove 1/2 cup marinade; set aside
for dipping sauce.
Add shrimp to marinade remaining in plastic bag,
turning to coat.
Close bag securely and marinate in refrigerator 30
minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade.
Thread shrimp
onto 8 skewers, dividing evenly.
Grill over medium hot coals 4 to 6
minutes or until shrimp turn pink and are just firm to the touch,
turning once.
Season with salt, to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup
marinade in small saucepan.
Bring to a boil over medium-high heat.
Boil 3 to 5 minutes or until slightly reduced.
Stir in green
onions.

Makes 4 servings.

Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg
chol., 511 mg sodium

Burmese Curried Pork (Weta Hin)

1 (2 pound) boneless pork shoulder
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 (16 ounce) can whole tomatoes, drained
1 stalk fresh lemon grass, finely chopped
1 tablespoon fish sauce
Hot cooked rice

Trim fat from pork; cut pork into 2-inch cubes.
Place onion,
garlic, gingerroot, turmeric and red pepper in blender container.
Cover and blend on medium-high speed, stopping blender frequently
to scrape sides, until smooth, about 1 minute.
Heat oils in Dutch
oven over medium heat until hot.
Gradually and carefully pour
vegetable mixture into oil.
Heat to boiling; reduce heat.
Cover and
simmer, stirring, occasionally, 15 minutes.

Add pork, tomatoes, lemon grass and fish sauce; break up
tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer
until pork is tender, about 1 1/2 hours.

Serve over rice.
Garnish with snipped fresh cilantro if
desired.

Yields 4 servings.

Asian Dipping Sauce

Posted by Tiffany 2/6/2002 9:30 am

1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil

Mix the garlic, fish sauce, lime juice and sugar; stir until
sugar is dissolved.
Stir in chili oil.
Let sit for an hour.

Asian Pasta Salad

Posted by Chefbuzzbuzz May 1, 2001

This can go along with the Asian Turkey Burgers.

8 ounces pasta
1 carrot, thinly sliced
2 cups broccoli
1/4 pound green beans, cut into small peace
1 red pepper, chopped
2 small zucchini, chopped
3 tablespoons sesame oil
1 teaspoon ground ginger
2 garlic cloves
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 green onions, chopped
Sesame seeds
1 cup bean sprouts

You can add whatever veggies your family likes.

You can also serve this with some sliced grilled chicken.

Cook pasta in salted water for about 4 minutes.
Add carrots,
broccoli cook 2 minutes more.
Add green beans bell pepper and
zucchini.
Cook 4 minutes more or until the veggies are tender but
not mush.
Drain and set aside.

Mix together in a small skillet sesame oil add ginger garlic
cook 2 minutes remove from heat stir soy sauce rice vinegar and
green onions.
Pour over pasta.
Place bean sprouts and sesame seeds
over the pasta and serve.

This can be served hot or cold.

Allison ~ Mom to Justin & Max

Asian Cucumber Salad

2 tablespoons lime juice
1 tablespoon water
1 teaspoon granulated sugar
1/4 teaspoon salt
1 large cucumber
1 small onion, thinly sliced
1 red jalapeño pepper, seeded and chopped
Minced fresh cilantro

Mix lime juice, water, sugar and salt in non-reactive bowl.
Cut
cucumber lengthwise into halves, then seed and thinly slice.
Add
cucumber, onion and pepper to lime juice mixture; toss.
Cover and
refrigerate, stirring occasionally, at least 1 hour.
Sprinkle with
cilantro.

Yields 4 to 6 servings.

Banana Fritters

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
4 firm bananas
3 cups vegetable oil
Vanilla ice cream (optional)

Combine 1 cup of the flour, the baking powder, baking soda and
salt in large bowl.
Gradually blend in water, beating with a whisk
until smooth.
Peel bananas.
Cut each banana crosswise into 3
pieces, making a total of 12 pieces.
Coat bananas lightly with
remaining 1/2 cup flour.

Heat oil in wok over medium high heat until oil reaches 375
degrees F.
Dip banana pieces in batter, coating completely.
Cook 4
to 6 banana pieces at a time in the oil until golden, 3 to 5
minutes.
Drain on absorbent paper.

Serve with ice cream, if desired.

Makes about 4 servings.

Asian Grilled Quail

1/4 cup hoisin sauce
2 tablespoons sesame seeds
3 tablespoons chile-garlic sauce
2 tablespoons dark sesame oil
3 tablespoons honey
1 teaspoon ground ginger
8 quail, dressed (or 4 Cornish hens)
1 (14 1/2 ounce) can chicken broth
2 teaspoons cornstarch
Sliced green onions (for garnish)

Combine first 6 ingredients in a shallow dish; add quail.
Cover
and chill 30 minutes, turning occasionally.

Remove quail from marinade, reserving marinade.
Prepare fire by
piling charcoal or lava rocks on one side of grill, leaving the
other side empty.
Place rack on grill.
Arrange quail over empty
side; grill, covered with grill lid, 30 minutes or until done
(cooking time for hens will be about 45 to 50 minutes).

Pour reserved marinade into a small saucepan.
Reserve 1/4 cup
chicken broth and add remaining chicken broth to marinade.
Bring
mixture to a boil over medium-high heat; boil, stirring
occasionally, for 5 minutes.

Whisk together cornstarch and reserved chicken broth until
smooth.
Whisk into marinade mixture; boil, whisking constantly, for
one minute.

Serve with quail; garnish as desired.

Banana Rolls

2 bananas
1 can Jack Fruit*
1/4 to 1/2 cup granulated sugar
1 package very thin (large) egg roll wrappers
(approximately 20)*
3 tablespoons oil

Cut bananas in small 6 to 9-inch strips.

Separate Jack Fruit into small strips.

Separate egg roll wrappers.

Place 1 banana strip and equal amount of Jack Fruit on each
wrapper.
Sprinkle with sugar and roll up.
Seal with cornstarch and
water paste (optional).
Pan fry in oil until golden in color.

* Jack fruit and egg roll wrappers can be purchased at any Asian
market.